Loaded Baked Potato Soup is creamy and full of flavor! Just imagine warm potatoes, crispy bacon, and gooey cheese all mixed together in a cozy bowl.
This soup is perfect for chilly days, and it’s super easy to make. I love topping it with extra cheese and green onions—it makes it look fancy while being still so comforting!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for baking due to their starchy texture, but you can use Yukon Golds or other waxy potatoes if needed. Just remember that they might change the soup’s creaminess slightly.
Chicken Broth: If you want a vegetarian option, use vegetable broth. I often prefer homemade stock for added flavor, but store-bought works just fine too!
Bacon: For a vegetarian version, you can skip the bacon and add more veggies like mushrooms for umami flavor. Turkey bacon is another leaner substitute, or smoked paprika can add a nice smoky flavor without meat.
Cheddar Cheese: Sharp cheddar gives a great tang, but feel free to mix it up with Gouda, Mozzarella, or even pepper jack for a kick. Dairy-free cheese can work as a substitute too!
Sour Cream: Greek yogurt is a good swap for a lighter option, giving the same creaminess with added protein. You can also use a dairy-free yogurt if that suits your needs.
How Do You Achieve the Perfect Creamy Texture?
Making the soup creamy is key! After you’ve boiled the potatoes, you’ll want to blend them just right. Here’s how:
- Use an immersion blender directly in the pot for a smoother soup, or transfer the mixture to a regular blender in batches.
- If you prefer some chunks to bite into, just mash with a potato masher instead.
- Adding the roux (butter and flour mixture) helps thicken the soup, giving it that creamy mouthfeel.
- Remember to add your cheese and sour cream after blending for maximum creaminess!
Take your time with blending; you can always adjust based on how creamy you want it. Enjoy your soup-making adventure!
Loaded Baked Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 large russet potatoes, peeled and diced
- 6 cups chicken broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 slices bacon
Creamy Components:
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1 cup sour cream, plus extra for garnish
- 1 cup whole milk or heavy cream
Thickening Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
Garnishes:
- 4 green onions, sliced (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and roughly 30-40 minutes to cook. Overall, you’ll spend about 1 hour from start to finish. Perfect for a cozy meal or to impress your friends and family!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot over medium heat until it’s nice and crispy. Once done, remove the bacon and place it on paper towels to drain any excess grease. After it cools, crumble it into small pieces and set it aside. Leave about 1-2 tablespoons of the bacon fat in the pot to add flavor to the soup. The rest can be discarded or saved for another recipe.
2. Sauté the Onions and Garlic:
In the same pot with the bacon fat, toss in the chopped onion. Cook it over medium heat for about 5 minutes or until it becomes soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until you can smell its delicious aroma.
3. Add the Potatoes and Broth:
Add your diced potatoes and chicken broth to the pot. Bring everything to a boil, then lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. You can check this by poking a potato with a fork; it should be easy to pierce through.
4. Create the Roux:
While the potatoes are cooking, grab a separate small saucepan and melt the butter over medium heat. Whisk in the flour until it forms a roux, and cook for 1-2 minutes, stirring constantly to avoid lumps forming.
5. Combine Roux with Milk:
Gradually whisk in the whole milk or heavy cream into the roux. Keep stirring until the mixture thickens, which should take about 3-5 minutes. Once thickened, remove it from heat and set it aside.
6. Blend the Soup:
Once the potatoes are tender, use a potato masher or an immersion blender to mash or partially blend the soup to your favorite texture. This adds a creamy base while still keeping some chunks for heartiness!
7. Mixing It All Together:
Stir the roux mixture back into the pot. Now add the shredded cheddar cheese and sour cream, stirring gently until everything is melted and well combined.
8. Season and Warm the Soup:
Season your soup with salt and pepper to taste. Let it warm through over low heat for a few more minutes, but be careful not to bring it to a boil!
9. Serve with Toppings:
Now it’s time to serve! Ladle the hearty soup into bowls and top each one with the crumbled bacon, more shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions.
10. Enjoy Your Soup!
Dig in and savor the comforting flavors of your homemade loaded baked potato soup!
Can I Use Different Types of Potatoes?
Yes, you can! While russet potatoes are the best choice for their starchy texture, Yukon Golds can also work well. Just remember that different potatoes may slightly alter the creaminess of the soup.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. You can add mushrooms or smoked paprika for a savory flavor boost.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. You may want to add a splash of milk or cream to refresh the texture.
What Are Some Good Toppings for This Soup?
Toppings elevate the soup! Other than crumbled bacon and cheese, consider adding crispy onions, jalapeños for some heat, or even a sprig of fresh parsley for color. You can customize it to your liking!