Laura Mariano
Why It’s the Ultimate Comfort Dish
Loaded baked potato soup is the kind of meal that wraps you in warmth from the inside out. Rich, creamy, and soul-soothing, it’s inspired by the classic toppings of a baked potato—cheddar cheese, crispy bacon, sour cream, and green onions—all blended into a velvety bowl of goodness. Whether you’re curled up on a cold night, hosting a cozy family dinner, or feeding a crowd at a casual gathering, this soup delivers comfort in every spoonful.
Its hearty base and customizable toppings make it both satisfying and fun to serve. Plus, it’s easy to prepare and even easier to love. With just a few simple ingredients and a little simmering magic, you’ll have a dish that feels indulgent yet familiar. This soup isn’t just food—it’s a hug in a bowl.
Ingredient Overview
Base Ingredients:
- Russet potatoes: Starchy and perfect for a creamy texture.
- Butter & flour: Create a roux to thicken the soup.
- Chicken broth: Adds depth and savory flavor.
- Milk or cream: For richness and smoothness.
Flavor Boosters:
- Garlic & onion: Sautéed for aromatic depth.
- Thyme: Adds a subtle herbal note.
Toppings:
- Shredded cheddar cheese: Melts into the soup and adds sharpness.
- Crispy bacon: Salty crunch and smoky flavor.
- Sour cream: Tangy and cooling.
- Green onions: Fresh bite and color.
Optional Add-ins:
- Cream cheese: For extra creaminess.
- Chives: A milder onion flavor.
- Smoked paprika: Adds warmth and a hint of spice.
Tip: Always choose starchy potatoes like russets—they break down beautifully and help thicken the soup naturally. Avoid waxy varieties, which stay firm and don’t yield the same creamy consistency.
Step-by-Step Instructions
- Cook the Potatoes Bake or boil 4–5 medium russet potatoes until fork-tender. Let cool slightly, then peel and either mash or cube them.
- Sauté Aromatics In a large pot, melt 4 tbsp butter over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté until soft and fragrant.
- Make the Roux Sprinkle in ¼ cup flour and stir constantly for 1–2 minutes to form a roux. This thickens the soup base.
- Add Liquids Gradually whisk in 4 cups chicken broth and 2 cups milk or cream. Stir until smooth and slightly thickened.
- Incorporate Potatoes Add mashed and cubed potatoes to the pot. Stir to combine. Simmer for 10–15 minutes, stirring occasionally.
- Add Cheese & Seasonings Stir in 1½ cups shredded cheddar cheese, ½ tsp thyme, salt, and pepper to taste. Let cheese melt and soup thicken.
- Serve & Top Ladle into bowls and top with crispy bacon, sour cream, green onions, and extra cheese.
Tip: Mash half the potatoes for creaminess and leave the rest cubed for texture. Adjust consistency with more milk if needed.
Variations to Try
Loaded baked potato soup is endlessly adaptable. Try these creative twists:
- Vegetarian Version: Use vegetable broth and skip the bacon. Add sautéed mushrooms for umami.
- Sweet Potato Swap: Use baked sweet potatoes for a slightly sweet, earthy flavor.
- Veggie Boost: Stir in steamed broccoli or cauliflower for added nutrition and texture.
- Lighter Option: Replace sour cream with Greek yogurt for a tangy, protein-rich topping.
- Spicy Kick: Add a pinch of cayenne or smoked paprika for warmth.
These variations let you tailor the soup to dietary needs, seasonal ingredients, or personal preferences—without sacrificing comfort or flavor.
Serving Suggestions
Serve this soup piping hot with crusty bread, garlic toast, or buttery biscuits for dipping. For a cozy presentation, ladle it into hollowed-out bread bowls. Add a crisp side salad with vinaigrette to balance the richness. It’s perfect for weeknight dinners, potlucks, or holiday gatherings. Garnish with extra toppings and let guests customize their bowls—it’s interactive and delicious.
Storage & Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. If the soup thickens too much, add a splash of milk or broth to loosen it. For longer storage, freeze the soup without toppings in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above. Add fresh toppings just before serving to preserve texture and flavor.
Loaded Baked Potato Soup Recipe | Creamy Comfort Food with Bacon, Cheese & Sour Cream
Equipment
- Large pot or Dutch oven
- Whisk
- Potato masher
- Ladle
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 4–5 medium russet potatoes, baked or boiled
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 4 tbsp butter
- 4 cups chicken broth
- 2 cups milk or cream
Flavor Boosters:
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- Salt and pepper to taste
Toppings:
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Cook Potatoes: Bake or boil potatoes until tender. Peel and mash half; cube the rest.
- Sauté Aromatics: In a large pot, melt butter. Add onion and garlic, sauté until soft.
- Make Roux: Stir in flour and cook for 1–2 minutes. Slowly whisk in broth and milk until smooth.
- Add Potatoes: Stir in mashed and cubed potatoes. Simmer for 10–15 minutes until thickened.
- Finish Soup: Remove from heat. Stir in shredded cheese, thyme, salt, and pepper.
- Serve: Ladle into bowls and top with bacon, sour cream, green onions, and optional garnishes.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- To lighten the soup, use low-fat milk and Greek yogurt instead of sour cream.
- Add steamed broccoli or cauliflower for extra veggies.
- Freeze without toppings for up to 2 months; reheat gently and add fresh toppings before serving.
- Always add cheese off heat to prevent curdling.
