Loaded Baked Potato Soup Recipe

There’s just something magical about a big bowl of loaded baked potato soup. It’s cozy, hearty, and packed with flavors that’ll remind you of everyone’s favorite baked potato toppings. Think creamy potatoes, melty cheddar, a hint of garlic, and a sprinkle of crispy turkey bacon on top. This soup has a way of turning a chilly evening into a warm, comforting experience. Whether it’s for a weeknight meal or a casual dinner party, this dish is a crowd-pleaser that’s both easy to make and satisfying to eat.

I remember the first time I made this recipe on a cold autumn night. It was one of those evenings when the wind just wouldn’t stop blowing, and the house felt a bit too quiet. I was craving something filling, something that would warm me up from the inside out. So, I whipped up this loaded baked potato soup, and with each creamy, cheesy spoonful, it felt like a little piece of heaven. Plus, the smell of onions and garlic simmering with butter filled my kitchen with an aroma that was as comforting as the soup itself. Now, it’s a go-to recipe whenever I need a little pick-me-up.

this RECIPE

A quick look at the history of baked potato soup

Baked potato soup is a beloved American classic, inspired by the simple idea of transforming the humble potato into a rich, hearty meal. Baked potatoes themselves have long been a staple in American cuisine, especially in steakhouses where they’re typically loaded with sour cream, cheese, and chives. This soup takes those same beloved toppings and blends them into a creamy, spoonable dish that’s perfect for cold days. Over the years, people have added their own twists—some add a dash of hot sauce, others a sprinkle of extra spices—but the core ingredients of potatoes, cheese, and a touch of bacon-like crispiness have remained the same.

Let’s talk ingredients: the stars of the show

Each ingredient in this loaded baked potato soup adds a layer of flavor and texture that makes it so irresistible:

• Potatoes: The heart of the soup, giving it a satisfying texture. Russet potatoes work best because they’re starchy and break down nicely. If you’re out, Yukon Golds can be a decent substitute—they add a creamier texture but might not get as thick.
• Turkey Bacon: Adds a crispy, smoky element without being too heavy. Turkey bacon is a great lighter option, and if you’re avoiding meat altogether, you could use smoked paprika to get that hint of smokiness.
• Cheese: I use a blend of mild and sharp cheddar for a deep, cheesy flavor. The sharp cheddar gives it a bold taste, while the mild cheddar melts beautifully into the soup. If you’re feeling adventurous, try swapping in some gouda for a richer, slightly smoky note.
• Sour Cream: Adds creaminess and a bit of tang that cuts through the richness. Greek yogurt can work as a substitute if you’re looking for something lighter or with extra protein.
• Garlic and Onion: These build the savory base of the soup. Yellow onion is a solid choice, but if you like a slightly sweeter flavor, you can swap in a Vidalia.
• Chicken Stock and Milk: The chicken stock gives depth, while the milk and half-and-half add creaminess. You can adjust these for richness—try using whole milk for a thicker soup or even almond milk for a dairy-free version.

Essential kitchen tools to make it easy

You don’t need any fancy gadgets for this recipe, but a few basics will make the process smooth:

• Large Pot: A heavy-bottomed pot is ideal to prevent the soup from scorching as it simmers. If you have a Dutch oven, that’s perfect for this job.
• Whisk: Since you’ll be whisking in flour to make a roux, a good whisk helps you avoid lumps and ensures a smooth, creamy texture.
• Potato Masher or Wooden Spoon: For breaking up the potatoes right in the pot. You can leave some chunks if you like a bit of texture, or mash more for a smoother consistency.
• Microwave or Oven: This is for pre-cooking the potatoes. I love the microwave method because it’s faster, but if you prefer, you can bake them in the oven at 400°F for about 45 minutes until tender.

Step-by-step: making loaded baked potato soup at home

Step 1: Prep the potatoes

Start by piercing the potatoes several times with a fork, then microwave them for about 12 to 15 minutes, or until they’re soft. (You can also bake them if you have more time.) Once they’re cool enough to handle, cut them in half, scoop out the flesh, and chop it into chunks. I like leaving a few bigger pieces for texture.

Step 2: Cook the turkey bacon

While the potatoes are cooling, cook your turkey bacon in a skillet over medium-high heat until it’s nice and crispy. Once it’s done, let it cool on a paper towel-lined plate. You’ll use a little of the leftover turkey bacon fat in the soup base—it adds great flavor! Crumble the bacon once it’s cool.

Step 3: Build the flavor base

In a large pot, melt the butter over medium-low heat. Add in the reserved turkey bacon fat, minced garlic, and chopped onion. Sauté for 2 to 3 minutes, until the onion is soft and fragrant.

Step 4: Make the roux

Sprinkle the flour over the onions and garlic, stirring constantly to cook off the raw flour taste. After about a minute, start whisking in the milk and half-and-half slowly. Whisk continuously to keep the mixture smooth and lump-free. Gradually add the chicken stock, whisking until combined.

Step 5: Season and simmer

Bring the soup to a gentle simmer and add in the salt, garlic salt, and black pepper. Let it cook for 5 to 7 minutes, stirring occasionally, until it thickens slightly.

Step 6: Add cheese, turkey bacon, and sour cream

Stir in the shredded cheese (reserve a bit for garnishing) and crumbled turkey bacon. Let the cheese melt into the soup, then add the sour cream for extra creaminess. Remove the pot from the heat.

Step 7: Add the potatoes

Finally, add the chopped potatoes to the pot. You can mash them a bit with a wooden spoon if you prefer a smoother soup, or leave them chunky. Give it a taste and adjust the seasonings as needed.

Variations to make it your own

• Vegetarian Version: Swap the turkey bacon for smoked paprika or liquid smoke to add that hint of smokiness, and use vegetable stock instead of chicken stock.
• Dairy-Free Option: Use almond or oat milk instead of dairy milk, and replace the sour cream with a dairy-free alternative. Coconut milk can work too but may slightly change the flavor.
• Low-Carb Version: Substitute half of the potatoes with cauliflower for a lower-carb option. You’ll still get that creamy, comforting texture with fewer carbs.
• Spicy Twist: Add a pinch of cayenne or a few dashes of hot sauce for a little kick. You could also use pepper jack cheese for a bit of heat.
• Herby Variation: Stir in a handful of fresh herbs like parsley or thyme for an earthy twist. Chopped green onions also add a nice sharpness that pairs well with the richness of the soup.

Serving and garnishing ideas

For the perfect presentation, ladle the soup into bowls and sprinkle on your reserved cheese, turkey bacon, and fresh chives. You could also add a dollop of sour cream for extra creaminess. Serve it with a warm, crusty baguette or a slice of garlic bread for dipping—it’s perfect for soaking up every last drop of that creamy goodness. For a colorful garnish, add a sprinkle of smoked paprika or some green onion slices.

drink pairings to complete the meal

To keep the cozy vibe going, pair this loaded baked potato soup with a warm, non-alcoholic apple cider or a spiced chai latte. Both drinks complement the rich flavors of the soup without overpowering it. If you’re in the mood for something lighter, a sparkling water with a twist of lemon or lime is a refreshing option that cuts through the creaminess nicely. And, of course, a classic iced tea works wonderfully if you’re enjoying the soup on a slightly warmer day.

Storing and reheating leftovers

If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat, stirring occasionally to prevent the soup from separating. You can also microwave it, but heat in short bursts and stir in between. If it’s too thick, just add a splash of milk or stock to thin it out.

Adjusting the recipe for different servings

This recipe serves about 4 to 6 people, but it’s easy to adjust. If you’re cooking for a smaller crowd, just halve the ingredients. For a bigger batch, you can double everything—just make sure you have a large enough pot! When scaling up, you might need to simmer the soup a little longer to get the right thickness, especially when adding extra milk and stock.

FAQs

1. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat gently on the stovetop.

2. Can I freeze this soup?
Yes, but keep in mind that the texture may change slightly due to the dairy. For best results, freeze before adding the sour cream, then stir it in after reheating.

3. What kind of potatoes work best?
Russet potatoes are ideal because they’re starchy and break down well, giving the soup a creamy texture. Yukon Golds can work too, though they’re a bit waxier.

4. What toppings go well with this soup?
Extra cheese, turkey bacon crumbles, chives, and a dollop of sour cream are my go-tos. You could also add some green onions or even a sprinkle of smoked paprika.

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