If you are craving something rich, comforting, and downright delicious, this Loaded Baked Potato Soup Recipe is exactly what you need. Imagine creamy potatoes, sharp cheddar cheese, smoky bacon, and fresh green onions all coming together in a warm, hearty bowl that feels like a big cozy hug. It’s the perfect way to satisfy those comfort food cravings any time of year. This soup is simple to prepare, full of flavor, and sure to become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Loaded Baked Potato Soup lies in its simple, wholesome ingredients that each play an important role in building its luscious texture and savory flavor. From the starchy russet potatoes providing body and creaminess to the tangy sour cream and melted cheddar cheese adding richness, every component contributes something truly special.
- 4 large russet potatoes, peeled and diced: The foundation of the soup, offering a creamy, hearty base.
- 1 medium onion, diced: Adds a subtle sweetness and depth of flavor when sautéed.
- 3 cloves garlic, minced: Brings warmth and a mild pungency to elevate the taste.
- 4 cups chicken broth: Provides savory liquid that cooks the potatoes while enhancing taste complexity.
- 1 cup heavy cream: Gives the soup a velvety smooth texture that feels indulgent.
- 1 cup sour cream: Adds a creamy tang that brightens the flavor profile.
- 1 1/2 cups shredded cheddar cheese: Melts into gooey goodness, contributing sharp, cheesy notes.
- 6 slices bacon, cooked and crumbled: Lends smoky crunch and irresistible saltiness.
- 2 tbsp butter: Used for sautéing onions and garlic, enriching the base.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 2 green onions, chopped (for garnish): Fresh, crisp finish that adds color and subtle onion flavor.
- Extra cheddar cheese, bacon, and sour cream (for garnish): For piling on more indulgence at serving.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. Toss in the diced onion and minced garlic, letting them soften and release their wonderful aromas, which creates the perfect flavorful base for your soup. This step takes about 3 to 4 minutes, and it’s key to unlocking that depth of flavor.
Step 2: Cook the Potatoes
Add the diced potatoes to the pot along with the chicken broth. Bring everything to a boil, then lower the heat to a gentle simmer. Let the potatoes cook for about 15 to 20 minutes until they are tender enough to easily break with a fork. This simmer lets all the flavors meld beautifully while softening the potatoes into soup-ready perfection.
Step 3: Mash for Texture
Now comes the fun part — partially mashing the potatoes. Use a potato masher or an immersion blender to mash some of the potatoes while leaving chunks for wonderful texture. This combination of creamy and chunky makes every spoonful exciting and satisfying.
Step 4: Stir in Creamy Ingredients and Cheese
Lower the heat and stir in the heavy cream, sour cream, and shredded cheddar cheese. Keep the soup on low to allow the cheese to melt smoothly into the mixture, turning it rich and velvety. This step transforms the soup into a luscious, loaded delight that feels as indulgent as a comfort food should.
Step 5: Season to Taste
Don’t forget to season with salt and pepper. Taste as you go — these simple seasonings brighten the whole soup, balancing all the creamy and cheesy elements. Just the right pinch makes all the difference, so take a moment here to adjust to your preference.
Step 6: Add the Toppings
Ladle your perfect bowl of this Loaded Baked Potato Soup Recipe, then generously top it with crumbled bacon, extra cheddar cheese, dollops of sour cream, and fresh green onions. These toppings add crunch, sharpness, color, and freshness, elevating every spoonful into a complete experience.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
For garnishing, don’t be shy with extra cheddar cheese for gooey, melty goodness, crispy bacon bits for crunch, and a generous spoonful of sour cream for creaminess and tang. Chopped green onions or chives add the perfect lively pop of color and a hint of fresh onion flavor that brightens the whole dish beautifully.
Side Dishes
This soup pairs perfectly with a crusty artisan bread or warm garlic bread, which is fantastic for soaking up every last bit. A crisp green salad with a light vinaigrette also makes a wonderful contrast to the rich soup, adding balance and freshness to your meal.
Creative Ways to Present
Serve this soup in individual bread bowls for a fun and edible presentation that will impress guests. Alternatively, layering toppings on the side lets everyone customize their bowl, turning your meal into an interactive and festive feast. You could even serve it with a side of grilled cheese sandwiches for a nostalgic twist.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be cooled to room temperature before transferring to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Keeping it properly covered preserves its creamy texture and fresh flavors, so it’s just as enjoyable the next day.
Freezing
This Loaded Baked Potato Soup Recipe freezes well if you want to save some for later. Freeze in airtight, freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or scorching. Add a splash of chicken broth or cream if the soup thickens too much during reheating. A slow, gentle heat helps maintain that rich, creamy consistency you love.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and skip the bacon or replace it with crispy smoked tempeh or mushrooms for a smoky touch.
What type of potatoes work best?
Russet potatoes are ideal because they break down nicely and give the soup its creamy texture, but Yukon Gold can also be used for a slightly buttery flavor and firmer texture.
How can I make the soup thicker or thinner?
For a thicker soup, mash more potatoes or add a bit of extra cheese. To thin it out, stir in additional chicken broth or cream until you reach your desired consistency.
Is it possible to make this in a slow cooker?
Yes! Sauté the onion and garlic first, then add all ingredients except dairy to the slow cooker. Cook on low for 6 to 8 hours, then stir in the sour cream, cream, and cheese at the end, allowing them to melt before serving.
Can I substitute sour cream with Greek yogurt?
Definitely. Greek yogurt adds a similar tangy creaminess and can be a lighter option, just be sure to add it off the heat to prevent curdling.
Final Thoughts
This Loaded Baked Potato Soup Recipe is a true crowd-pleaser that warms both the heart and the soul. Its creamy, cheesy goodness with just the right amount of texture makes it an absolute winner every time. Give it a try—you might just find your new go-to comfort food for chilly nights or anytime you need a bowl of pure happiness.
Print
Loaded Baked Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy and comforting Loaded Baked Potato Soup is packed with tender potatoes, savory bacon, sharp cheddar cheese, and a rich blend of cream and sour cream. Perfect for chilly days, it’s easy to make and loaded with classic baked potato flavors topped with green onions and extra cheese for the ultimate cozy meal.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
Garnishes
- 2 green onions, chopped
- Extra shredded cheddar cheese
- Extra crumbled bacon
- Extra sour cream
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until they become soft and fragrant, which builds a flavorful base for the soup.
- Cook Potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the potatoes are tender enough to mash.
- Mash Potatoes: Use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks to maintain a pleasant texture in the soup.
- Add Cream and Cheese: Lower the heat to low and stir in the heavy cream, sour cream, and shredded cheddar cheese. Cook gently, stirring frequently, until the cheese melts and the soup becomes thick and creamy.
- Season Soup: Taste the soup and season with salt and pepper according to your preference to enhance all the flavors.
- Serve and Garnish: Ladle the soup into serving bowls. Top each bowl with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Serve hot for the best flavor and comfort.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative.
- Use an immersion blender carefully to maintain some potato chunks for texture; blending too much will make the soup too smooth.
- Russet potatoes are preferred for their fluffy texture when cooked, but Yukon Gold can also be used.
- Leftover soup can be stored covered in the refrigerator for up to 3 days. Reheat gently over low heat.
- To make the soup gluten-free, ensure the chicken broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
