Loaded Baked Potato Soup
What makes this recipe special is how easy it is to make with simple, affordable ingredients. Potatoes are budget-friendly and filling, and this soup can be customized with different toppings, making it perfect for both picky eaters and adventurous food lovers.
Equipment
- Large Pot or Dutch Oven
- Potato masher or immersion blender
- Ladle
- Whisk
- Cutting board & sharp knife
- Measuring Cups & Spoons
Ingredients
For the Soup Base:
- 4 large russet potatoes – These are the best for a creamy texture. You can also use Yukon Golds for a buttery flavor.
- 4 cups chicken broth – Helps create a rich and flavorful base. Use vegetable broth if you want a vegetarian version.
- 2 cups whole milk – Makes the soup creamy without being too heavy. You can also use half-and-half for extra richness.
- 1 cup heavy cream – This gives the soup its velvety luxurious texture. If you want it lighter, you can use more milk instead.
- 3 tablespoons butter – Adds richness and helps with the roux thickening the soup.
- 3 tablespoons all-purpose flour – This is used to thicken the soup making it smooth and creamy.
For Flavor & Seasoning:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
For Toppings (The Best Part!):
- 1 ½ cups shredded sharp cheddar cheese – The bolder the cheese the better the flavor. You can also mix in Monterey Jack or Gouda for variety.
- 6 slices bacon cooked and crumbled – Crispy bacon bits give the soup that signature loaded baked potato taste.
- ½ cup sour cream – Adds a tangy creaminess. You can also use Greek yogurt for a lighter option.
- ¼ cup chopped green onions
- Extra shredded cheese and bacon for garnish – Because you can never have too much!
Optional Add-Ins:
- ½ teaspoon red pepper flakes
- 1 teaspoon ranch seasoning
- 1 cup steamed broccoli
Instructions
Step 1: Prepare the Potatoes (10 minutes)
- Peel and chop the potatoes into small cubes (about ½ inch). The smaller they are, the faster they cook!
- Add the potatoes to a large pot and cover them with water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until fork-tender.
- Pro Tip: If you have leftover baked potatoes, you can skip this step! Just scoop out the insides and set them aside.
Step 2: Cook the Bacon (While Potatoes Boil) (5 minutes)
- In a separate large pot or Dutch oven, cook the bacon over medium heat until it’s crispy (about 5 minutes). Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate.
- Pro Tip: Save about 1 tablespoon of the bacon grease in the pot—it adds amazing flavor to the soup!
Step 3: Make the Soup Base (10 minutes)
- In the same pot with the bacon grease, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste (this is called a roux).
- Pro Tip: Keep whisking! This step helps thicken the soup and prevents lumps.
- Slowly pour in the chicken broth, whisking as you go. Let it simmer for 2-3 minutes until it starts to thicken.
- Stir in the milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Let everything heat up but don’t let it boil.
Step 4: Add the Potatoes & Blend (5 minutes)
- Drain the cooked potatoes and add them to the soup base. Use a potato masher to mash them slightly, leaving some chunks for texture.
- Want it extra smooth? Use an immersion blender and blend until you get your desired consistency.
- Stir in 1 cup of shredded cheddar cheese until melted. The soup should be thick and creamy at this point!
Step 5: Final Touches (5 minutes)
- Stir in the sour cream and half of the cooked bacon for extra richness. Taste and adjust the seasoning if needed.
- Let the soup simmer on low heat for another 3-5 minutes, stirring occasionally.
Step 6: Serve & Enjoy! (5 minutes)
- Ladle the soup into bowls and top with extra cheese, crispy bacon, chopped green onions, and any other favorite toppings.
- Serve warm and enjoy the ultimate bowl of comfort!
- Pro Tip: This soup thickens as it sits, so if it gets too thick, just add a splash of warm milk or broth to loosen it up.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~400-500 kcal
- Protein: ~12-15g
- Carbohydrates: ~35-45g
- Fat: ~25-30g
- Saturated Fat: ~12-15g
- Cholesterol: ~50-70mg
- Fiber: ~3-5g
- Sodium: ~700-900mg (varies based on bacon and broth used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.