Loaded baked potato soup has been my ultimate comfort food baked potato soup for years, especially when the weather turns chilly. I vividly remember my mom making a big pot of this creamy baked potato soup recipe on snowy afternoons. The aroma of simmering potatoes, savory bacon, and melting cheddar cheese filled our whole house, promising a warm hug in a bowl. It’s so satisfying to know that it’s not difficult to learn how to make loaded baked potato soup yourself, and it truly makes a dreary day feel brighter. Let’s get cooking!
Why You’ll Love This Loaded Baked Potato Soup
You’re going to adore this loaded baked potato soup for so many reasons!
- Incredible flavor: It’s packed with rich, savory notes from bacon, cheese, and tender potatoes.
- Quick and easy: This is an easy loaded baked potato soup that comes together in under an hour.
- Budget-friendly: Uses simple, affordable ingredients you likely already have.
- Family-favorite: Even picky eaters will ask for seconds of this hearty baked potato soup.
- Satisfyingly creamy: The texture is wonderfully smooth and comforting.
- Perfect for any occasion: A truly hearty baked potato soup that feels special enough for guests.
- Adaptable: You can easily customize the toppings to your liking.
- A true taste of home: This easy loaded baked potato soup brings pure comfort food bliss.
Ingredients for Loaded Baked Potato Soup
Gathering these simple, delicious loaded potato soup ingredients is the first step to pure comfort. You’ll need the backbone of any great potato soup with bacon and cheese:
- 4 slices thick-cut bacon, cooked until crispy and crumbled – for that essential smoky crunch
- 1/3 pound ham, diced into cubes and fried in butter until lightly browned – adds another layer of savory goodness
- 3 tablespoons butter – the base for our flavorful roux
- 1/3 cup yellow onion, diced – about half a medium onion, for aromatic depth
- 3 tablespoons all-purpose flour – to thicken our creamy soup
- 3 1/3 cups whole milk – the key to a rich, creamy texture
- 1 clove garlic, minced or pressed – for a hint of pungent flavor
- 3 large Russet baking potatoes, peeled and diced – the stars of our hearty baked potato soup
- Kosher salt, to taste – to enhance all the flavors
- Freshly-ground black pepper, to taste – for a little spice
- 1 1/3 cups shredded cheddar cheese, divided – because it’s cheesy baked potato soup recipe
- 1/2 cup sour cream, or more to taste – for extra creaminess and a slight tang
- 2 green onions, thinly sliced – for a fresh, bright finish
How to Make Loaded Baked Potato Soup
- Step 1: Get your oven ready for this amazing potato soup with bacon and cheese by preheating it to 375°F (190°C). While the oven heats, grab a large Dutch oven or heavy-bottomed pot.
- Step 2: Melt the 3 tablespoons of butter in the pot over medium heat. Add the 1/3 cup diced yellow onion and cook, stirring occasionally, for about 5 minutes until it’s nice and soft. You’ll start to smell that wonderful savory aroma.
- Step 3: Sprinkle the 3 tablespoons of all-purpose flour over the softened onions. Whisk constantly for about 1-2 minutes until the flour is golden brown. This creates a roux that will thicken our soup beautifully.
- Step 4: Slowly pour in the 3 1/3 cups of whole milk while whisking continuously. Keep whisking for another 2-3 minutes as the mixture thickens into a smooth, creamy base.
- Step 5: Stir in the 1 clove of minced garlic and the 3 large diced Russet baking potatoes. Season generously with kosher salt and freshly-ground black pepper. Bring the mixture to a gentle boil, making sure to scrape the bottom of the pot to loosen any bits.
- Step 6: Reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes. Stir every so often to prevent sticking. You’re looking for the potatoes to be fork-tender.
- Step 7: Once the potatoes are tender, remove the pot from the heat. Stir in the diced ham, 1/2 cup sour cream, and about half of the 1 1/3 cups shredded cheddar cheese. Mix until the cheese is melted and everything is well combined. This is where the magic of potato soup with bacon and cheese really comes together.
- Step 8: Ladle the hot soup into bowls. Garnish generously with the crumbled bacon, the remaining cheddar cheese, and the thinly sliced green onions. Enjoy this hearty baked potato soup!
Pro Tips for the Best Loaded Baked Potato Soup
Want to elevate your homemade loaded baked potato soup from good to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference:
- For the absolute best creamy baked potato soup recipe texture, mash about half of the cooked potatoes against the side of the pot before stirring in the final ingredients. This creates an even richer, thicker soup.
- Always hand-grate your cheese! Pre-shredded cheese has anti-caking agents that can make your soup a little less smooth.
- Don’t skip browning the ham; it adds a wonderful depth of flavor that complements the bacon perfectly.
- Taste and adjust seasonings (salt and pepper) *after* you’ve added the cheese and sour cream, as these ingredients can add saltiness.
What’s the secret to perfect loaded baked potato soup?
The real secret to a restaurant-style loaded baked potato soup is building layers of flavor. Start with properly rendered bacon and browned ham, create a smooth roux, and don’t be afraid to mash some of the potatoes for that luxuriously thick texture. For more on building flavor, check out this guide on the beauty of food.
Can I make loaded baked potato soup ahead of time?
Yes, you absolutely can! Prepare the soup entirely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Just add a splash of milk when reheating to bring back that creamy consistency.
How do I avoid common mistakes with loaded baked potato soup?
A common pitfall is overcooking the potatoes, which can make them mushy. Also, be sure to remove the soup from direct heat before stirring in the sour cream to prevent it from curdling. Lastly, don’t rush the roux; browning the flour properly is key to a thick, smooth soup. Learning about sustainable farming practices can also give you a deeper appreciation for your ingredients.
Best Ways to Serve Loaded Baked Potato Soup
This hearty baked potato soup is a meal in itself, but it’s also fantastic with a few complementary sides! For a classic pairing, I love serving it with a simple side salad or some crusty bread for dipping. Imagine scooping up that creamy goodness with a piece of warm, buttered sourdough – pure bliss! If you’re looking for another delicious option, consider a platter of mini cornbread muffins. And of course, no bowl of potato soup with sour cream and chives is complete without a sprinkle of extra cheese and bacon on top, making it a truly satisfying experience.
Nutrition Facts for Loaded Baked Potato Soup
This hearty baked potato soup is incredibly satisfying! Here’s a breakdown of what you can expect per serving:
- Calories: 485 kcal
- Fat: 28g
- Saturated Fat: 16g
- Protein: 20g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 5g
- Sodium: 950mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. This comforting dish truly delivers on flavor and satisfaction!
How to Store and Reheat Loaded Baked Potato Soup
This hearty baked potato soup is perfect for leftovers, making meal prep a breeze! Once your delicious soup has cooled slightly, transfer it to airtight containers. It will keep well in the refrigerator for about 3 to 4 days. If you want to store it even longer, this savory baked potato soup freezes beautifully for up to 3 months. Just be sure to cool it completely before packaging it for the freezer.
When you’re ready to enjoy your leftovers, the best way to reheat is gently on the stovetop. Place the soup in a saucepan over medium-low heat. You might need to add a splash of milk or broth as it reheats, especially if it’s been frozen, to help restore that wonderfully creamy texture. Stir frequently until it’s heated through. Alternatively, you can reheat individual portions in the microwave, stirring halfway through for even heating. Avoid boiling, as this can cause the soup to separate.
Frequently Asked Questions About Loaded Baked Potato Soup
What is loaded baked potato soup?
Loaded baked potato soup is a rich, creamy, and hearty soup that captures all the best flavors of a classic baked potato. It’s typically made with tender potato chunks, milk or cream, cheese, bacon, and often sour cream and green onions as toppings. It’s pure comfort food in a bowl!
Can I make loaded baked potato soup vegetarian?
Absolutely! To make this delicious loaded baked potato soup vegetarian, simply omit the bacon and ham. You can add vegetarian bacon bits for a smoky flavor and extra texture. Ensure your cheese and sour cream are vegetarian-friendly as well. It’s still a wonderfully cheesy baked potato soup recipe without the meat!
How do I make my loaded baked potato soup thicker?
If your loaded baked potato soup isn’t as thick as you’d like, there are a few tricks. You can mash some of the cooked potatoes against the side of the pot before adding the dairy. Another option is to make a slurry with a tablespoon of cornstarch or flour mixed with a little cold water, then stir it into the simmering soup until thickened. For a truly thick baked potato soup recipe, you can also add a bit of cream cheese.
What are the best toppings for loaded baked potato soup?
The beauty of this loaded baked potato soup lies in its toppings! Beyond the essential crumbled bacon and shredded cheddar cheese, I love adding a dollop of sour cream for tang and creaminess, and fresh, thinly sliced green onions for a pop of color and fresh flavor. Other great options include extra diced ham, a sprinkle of chives, sharp white cheddar, or even a drizzle of ranch dressing!
Variations of Loaded Baked Potato Soup You Can Try
This loaded baked potato soup is fantastic as is, but it’s also super adaptable! If you’re looking for a lighter version, try using a lower-fat milk and Greek yogurt instead of sour cream. For a vegetarian twist on this cheesy baked potato soup recipe, skip the bacon and ham and add some sautéed mushrooms or vegetarian bacon bits for that smoky flavor. You can also easily transform this into a slow cooker loaded baked potato soup by cooking the bacon separately and adding it at the end, or try using sweet potatoes for a different flavor profile. Don’t be afraid to experiment with different cheeses like Gruyere or Monterey Jack for even more delicious possibilities! For a different soup experience, you might enjoy this roasted carrot soup, or perhaps a hearty spaghetti with mushroom sauce.
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Loaded Baked Potato Soup: 1 Amazing Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This loaded baked potato soup is pure comfort in a bowl. It’s creamy, hearty, and packed with crispy bacon, cheese, and tender potatoes. Perfect for cold days and ready in just 45 minutes.
Ingredients
- 4 slices thick-cut bacon, cooked until crispy and crumbled
- 1/3 pound ham, diced into cubes and fried in butter until lightly browned
- 3 tablespoons butter
- 1/3 cup yellow onion, diced
- 3 tablespoons all-purpose flour
- 3 1/3 cups whole milk
- 1 clove garlic, minced or pressed
- 3 large Russet baking potatoes, peeled and diced
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
- 1 1/3 cups shredded cheddar cheese, divided
- 1/2 cup sour cream, or more to taste
- 2 green onions, thinly sliced
Instructions
- Cook the bacon until crispy, then crumble. Dice and pan-fry the ham in butter until lightly browned.
- Melt butter in a Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft.
- Whisk in flour until golden brown. Slowly add milk while whisking for 2-3 minutes until smooth and thickened.
- Stir in minced garlic and diced potatoes. Bring to a boil, scraping the bottom of the pot.
- Reduce heat to low and simmer for 12-15 minutes, stirring occasionally, until potatoes are tender.
- Remove from heat. Stir in ham, salt, pepper, sour cream, and half the cheese.
- Ladle into bowls and top with remaining cheese, crumbled bacon, and sliced green onions.
Notes
- Mash tender potatoes with a masher before adding final ingredients for desired consistency.
- Remove soup from heat before stirring in sour cream to prevent curdling.
- Add extra milk when reheating chilled soup to restore consistency.
- Hand-grate cheese for the smoothest melting results.
- Cook bacon until very crispy and drain on paper towels before crumbling for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
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