Creamy Loaded Baked Potato Soup – Easy Comfort Food Recipe
Loaded Baked Potato Soup
Loaded baked potato soup is everything people love about a classic baked potato, but transformed into a warm, hearty bowl of comfort. Imagine creamy potatoes simmered until tender, smoky bacon crumbled on top, sharp cheddar melting into each spoonful, and a dollop of sour cream adding tang. Chives or green onions finish it with freshness. It’s rich, savory, and deeply satisfying, yet approachable enough for any home cook. What makes this dish special is its versatility you can enjoy it as a complete meal, serve it as a starter for family dinners, or adapt it into variations like loaded potato soup with chicken or even lighter baked potato soup for two.
Why You’ll Love This Recipe
I’ve prepared countless potato soup recipes in restaurant kitchens, and here’s why this loaded baked potato soup consistently wins hearts:
Preparation and Cooking Time
Ingredients
For 6 servings:
Optional add-ins:
Step-by-Step Instructions
Step 1: Cook the bacon
In a large heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove and set aside on paper towels. Reserve 1–2 tablespoons of the drippings in the pot. Bacon fat is packed with flavor and forms the foundation of loaded potato bacon soup.
Step 2: Sauté the aromatics
Add butter to the pot with the reserved drippings. Sauté onion until softened, about 5 minutes. Add garlic and cook for 30 seconds. This layering of flavors ensures your soup base isn’t flat.
Step 3: Create the roux
Sprinkle in the flour, whisking constantly for 1–2 minutes. The roux thickens the soup and removes any raw flour taste. As a chef, I emphasize patience here undercooked flour leads to a grainy soup.
Step 4: Add broth and milk
Gradually whisk in chicken broth, then milk, stirring to prevent lumps. Simmer gently until slightly thickened, about 5–7 minutes. This stage is where your potato soup starts to take body.
Step 5: Incorporate the potatoes
Cube two of the baked potatoes into bite-sized pieces and mash the other two roughly with a fork. Add both to the pot. This combination of mashed and cubed potatoes delivers a soup that’s both creamy and chunky.
Step 6: Season and simmer
Stir in heavy cream, half the cheese, and half the bacon. Simmer for 10 minutes, stirring occasionally. Taste and adjust salt and pepper. Adding dairy after simmering prevents curdling.
Step 7: Finish with toppings
Ladle into bowls. Garnish with remaining cheese, bacon, sour cream, and green onions. Encourage diners to add toppings to taste the hallmark of potato soup loaded with flavor.
How to Serve
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (per serving, without extra toppings)
Final Words
Loaded baked potato soup brings together everything we crave in comfort food: warmth, richness, and flexibility. By following professional chef techniques in a simple way like balancing textures, layering flavors, and finishing with the right toppings you can create a restaurant-quality bowl at home. Whether you prepare it as a quick weeknight dinner, a cozy Sunday treat, or a small batch baked potato soup for two, this recipe is worth mastering. Once you make it, you’ll see why potato soup loaded with all the best toppings is a classic that never goes out of style.
FAQ’s
Creamy Loaded Baked Potato Soup | Easy Comfort Food Recipe
Course: Soup Recipes6
servings15
minutes30
minutes420
kcalIngredients
4 large russet potatoes (about 2 lbs), baked or boiled, peeled if preferred
6 slices thick-cut bacon – cooked until crisp, crumbled (reserve drippings)
3 tablespoons unsalted butter – can substitute olive oil for lighter version
1 medium onion, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour – thickens the soup; gluten-free blend works too
4 cups chicken broth – vegetable broth for vegetarian version
2 cups whole milk – or substitute half-and-half for richer texture
1 cup heavy cream – adds velvety finish; optional for lighter soups
2 cups shredded sharp cheddar cheese
½ cup sour cream – Greek yogurt works for tang with less fat
Salt and freshly ground black pepper to taste
3 green onions or chives, thinly sliced, for garnish
Directions
- In a large heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove and set aside on paper towels. Reserve 1–2 tablespoons of the drippings in the pot. Bacon fat is packed with flavor and forms the foundation of loaded potato bacon soup.
- Add butter to the pot with the reserved drippings. Sauté onion until softened, about 5 minutes. Add garlic and cook for 30 seconds. This layering of flavors ensures your soup base isn’t flat.
- Sprinkle in the flour, whisking constantly for 1–2 minutes. The roux thickens the soup and removes any raw flour taste. As a chef, I emphasize patience here undercooked flour leads to a grainy soup.
- Gradually whisk in chicken broth, then milk, stirring to prevent lumps. Simmer gently until slightly thickened, about 5–7 minutes. This stage is where your potato soup starts to take body.
- Cube two of the baked potatoes into bite-sized pieces and mash the other two roughly with a fork. Add both to the pot. This combination of mashed and cubed potatoes delivers a soup that’s both creamy and chunky.
- Stir in heavy cream, half the cheese, and half the bacon. Simmer for 10 minutes, stirring occasionally. Taste and adjust salt and pepper. Adding dairy after simmering prevents curdling.
- Ladle into bowls. Garnish with remaining cheese, bacon, sour cream, and green onions. Encourage diners to add toppings to taste the hallmark of potato soup loaded with flavor.
Notes
- Bake your potatoes ahead of time for deeper flavor, mimicking the taste of loaded baked potato soup Paula Deen often highlights.
- If reheating, add a splash of broth or milk to loosen texture; potato soups thicken as they sit.
- Shred cheese from a block pre-shredded cheese often has anti-caking agents that prevent smooth melting.
- Taste at the very end; potatoes absorb salt, so final seasoning is crucial.
