This loaded baked potato soup recipe is the cozy hug you never knew you needed on a chilly day. Creamy, cheesy, with just the right amount of smoky bacon and tender potato chunks – it’s comfort food that feels special every single time.
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Why You'll Love This Recipe
I can’t tell you how many times this loaded baked potato soup recipe has saved me from “what’s for dinner?” anxiety. It’s got all those classic flavors baked into a rich, creamy soup that’s easy to make but tastes like something you put hours into.
- Deep, authentic flavor: Using the baked potatoes and rendered bacon fat creates a richness that store-bought broth just can’t match.
- Texture magic: The mix of mashed potato chunks and crispy potato skins adds a satisfying contrast in every spoonful.
- Customizable toppings: You get to decide how much cheddar, bacon, and green onion you want piled on — making it perfect for anyone’s taste.
- Comfort in a bowl: It’s the ultimate warm hug when the weather turns cold or you just need that extra cozy feeling after a long day.
Ingredients & Why They Work
This loaded baked potato soup recipe leans on simple but smart ingredients that create layers of flavor and texture. I always choose russet potatoes because their starchy texture thickens the soup naturally, and the bacon fat adds smoky depth without overpowering.
- Russet Potatoes: Their fluffy, starchy makeup is perfect for thickening and creating that classic baked potato taste.
- Bacon: Crispy bacon bits add savory crunch and a touch of smoky sweetness.
- Green Onions: The light white part cooks into the soup for flavor, while the green tops provide a fresh, bright garnish.
- Garlic: Adds aromatic warmth without overwhelming the other ingredients.
- Chicken Broth: Low-sodium is key here, so you can control the salt and keep the soup balanced.
- Milk: I prefer 2% for creaminess without it being too heavy, but whole milk works beautifully too.
- Flour: Used for a subtle thickening that blends everything nicely.
- Sour Cream: Adds a lovely tang and silkiness that takes this from good to irresistible.
- Sharp Cheddar & Parmesan Cheese: A blend of cheeses brings richness and sharp flavor that melts perfectly into the warm soup.
- Olive Oil (for skins): Helps crisp the potato skins to a golden perfection for added texture.
Make It Your Way
I love playing with different toppings and textures when I make this loaded baked potato soup recipe. It’s a total crowd-pleaser, but you can easily tweak it to fit gluten-free needs or make it extra cheesy if you like that kind of thing.
- Vegetarian Variation: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smoky flavor.
- Extra Crispy Skins: I sometimes bake the skins longer before crisping them in the skillet to get that ultimate crunch.
- Seasonal Twist: Swap out cheddar for gouda or pepper jack if you want a meltier or spicier bite.
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Step 1: Bake Those Potatoes to Perfection
Start by scrubbing your russet potatoes really well because you’ll be using the skins later — so no skipping this step! Pierce each a few times with a fork so steam escapes while baking. Pop them into a 400°F oven and give them about 1 to 1 hour 15 minutes to cook through. You’ll know they’re done when a knife slides in without resistance. Let them cool just enough so you can handle them without burning your fingers.
Step 2: Cook Bacon & Saute Aromatics
While your potatoes bake, cook the bacon in a large pot over medium heat until it’s crispy and delicious. Drain the bacon on paper towels but keep the rendered fat in the pot — that’s flavor gold for your soup. Toss in the lighter portion of your green onions and sauté them briefly, just about a minute until fragrant. Then stir in flour, cooking for 30 seconds to get a little golden color. Add minced garlic and keep stirring another 30 seconds; this builds the base flavor before your liquids go in.
Step 3: Build the Soup Base
Slowly whisk in chicken broth and milk to your pot, making sure to avoid lumps. Scoop out the fluffy potato flesh from your baked potatoes, leaving the skins behind for later. Add the potato chunks into the soup pot. Season generously with salt and pepper — potatoes take salt well, so don’t be shy. Bring it up to a light simmer, then reduce the heat to medium-low and cover. Let it simmer for about 5 minutes, stirring occasionally so nothing sticks to the bottom.
Step 4: Mash & Cheese It Up
Turn off the heat and grab a potato masher to mash some of the soup’s potatoes, creating a creamy yet chunky texture. Stir in sour cream and cheeses (sharp cheddar and parmesan). If you want a cheesier soup, feel free to add up to an extra cup of cheddar here. Taste and adjust salt and pepper as needed.
Step 5: Fry Crispy Potato Skins
For an extra touch, dice the reserved potato skins into small pieces. Heat olive oil in a skillet over medium-high heat, then toss in the skins with salt and pepper. Cook and toss until they turn golden and crispy, about 7 to 10 minutes. These little bites add an unforgettable crunch when sprinkled on top.
Step 6: Serve & Garnish
Ladle the soup into bowls, then sprinkle on more cheddar, crispy bacon bits, the fried potato skins, and fresh green onion tops. Each bite is an explosion of creamy, savory, crunchy goodness — and trust me, you’ll want seconds.
Top Tip
I’ve made this loaded baked potato soup recipe dozens of times, and these tips helped me nail it every time — I hope they help you too!
- Don’t Skip Baking the Potatoes Whole: Boiling potatoes works, but baking brings out that authentic baked potato flavor in the soup.
- Keep Bacon Fat: Rendering the bacon fat and cooking your onions and flour in it ups the smoky flavor tremendously.
- Patience in Mashing: Mash only some of the potatoes in the soup – this keeps a fun, chunky texture rather than turning it into mash.
- Make Crispy Skins Last: Cook potato skins just before serving so they stay crisp and don’t get soggy.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
I’m all about the loaded experience, so I pile on cheddar cheese, crispy bacon pieces, fried potato skins, and fresh green onion tops. Sour cream dollops are a must for me, too — it adds tang and creaminess on each spoonful. Sometimes, I sprinkle a tiny pinch of smoked paprika or cracked black pepper to finish it off.
Side Dishes
Believe me, this soup is filling, but I like to pair it with a light, crisp salad or some crusty bread to soak up every last drop. Garlic bread or a simple green salad dressed with lemon vinaigrette works beautifully alongside.
Creative Ways to Present
For holiday dinners or gatherings, I’ve served this soup in mini bread bowls — it’s not only fun but makes your guests feel special. You can also set up a topping bar so everyone customizes their bowl with extra cheese, bacon, and chives.
Make Ahead and Storage
Storing Leftovers
I store leftover loaded baked potato soup in an airtight container in the fridge for up to 4 days. Be sure to let it cool completely before refrigerating to keep the texture perfect. Give it a good stir before reheating, as the potatoes can settle.
Freezing
I’ve frozen this soup successfully, but the texture of potatoes changes slightly after freezing — they can become a bit watery. To combat this, thaw overnight in the fridge and reheat gently, stirring as it warms to recombine everything.
Reheating
Reheat the soup on the stove over medium-low heat, stirring frequently to prevent scorching. Avoid high heat which can make the milk curdle. Add a splash of milk if it feels too thick or dry.
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