If you’re craving something that feels like a warm hug in a bowl, look no further than this Comforting Loaded Baked Potato Soup Recipe. It’s that perfect blend of creamy, cheesy, and smoky flavors all coming together with hearty textures from tender baked potatoes and crispy bacon. This soup is not just a meal; it’s an experience that brings cozy family dinners or casual get-togethers to a whole new level. Once you make it, you’ll be reaching for this recipe time and time again when you want ultimate comfort food without any fuss.
Ingredients You’ll Need
Every ingredient here is simple, yet each one plays a key role to build layers of flavor, texture, and color that make this soup truly irresistible. From the russet potatoes’ fluffy creaminess to the sharp cheddar’s rich depth, and the bacon’s perfect crunch, these essentials come together beautifully without requiring complicated steps.
- 4 large russet potatoes, baked, peeled, and roughly mashed: The heart of the soup, offering a creamy and starchy base.
- 4 slices bacon, chopped: Adds crispy texture and smoky flavor that perfectly complements the creaminess.
- 1 small onion, finely diced: Provides a subtle sweetness and depth of flavor when sautéed.
- 2 cloves garlic, minced: Gives a fragrant hit that elevates the whole dish.
- 3 tablespoons all-purpose flour: Essential for thickening the soup to that perfect velvety consistency.
- 3 cups chicken broth: Adds savory depth and keeps the soup light enough not to be heavy.
- 2 cups whole milk: Brings a creamy texture and richness you want in every sip.
- 1/2 cup sour cream: Boosts tanginess while making the soup luxuriously smooth.
- 1 cup shredded cheddar cheese: Melts into gooey pockets of flavor that compliment the potatoes.
- 1/2 teaspoon salt: Enhances all the natural flavors without overwhelming.
- 1/4 teaspoon black pepper: Adds just enough kick for balance.
- 1/4 teaspoon smoked paprika: Lends a subtle smoky warmth, tying in with the bacon beautifully.
- 2 green onions, sliced: For freshness and vibrant color in the finished dish.
- Extra shredded cheese and bacon bits for garnish: Because presentation and texture matter when you want that wow factor.
How to Make Comforting Loaded Baked Potato Soup Recipe
Step 1: Cook the Bacon and Sauté Aromatics
Start by crisping up the chopped bacon in a large pot or Dutch oven over medium heat until irresistibly crunchy. Once cooked, scoop out the bacon and leave about a tablespoon of the flavorful fat in the pot to cook your aromatics. Add finely diced onions and sauté until they soften and become sweet—about 3 to 4 minutes. Then stir in minced garlic for an extra layer of fragrant goodness and cook for another minute. This step builds the deep flavor base that sets this soup apart.
Step 2: Create the Roux and Add Liquids
Next, sprinkle the flour evenly over the softened onions and garlic, stirring constantly to form a roux—this is your thickening magic. Let it cook for 1 to 2 minutes, allowing the raw flour taste to mellow. Then slowly whisk in the chicken broth, ensuring no lumps form, followed by the whole milk. Bring this mixture to a gentle simmer while stirring frequently as it thickens slightly, setting the perfect creamy foundation for your potato soup.
Step 3: Stir in the Potatoes and Seasonings
Now for the star ingredient—fold in your roughly mashed baked potatoes, then dollop in the sour cream for tang and silkiness. Sprinkle in shredded cheddar cheese, salt, black pepper, and smoked paprika, stirring well to combine. Let everything simmer together for 5 to 10 minutes, stirring occasionally until hot, thick, and absolutely luscious. This final touch melds all flavors beautifully into one bowl of comfort.
Step 4: Finish and Garnish
Before serving, taste and adjust seasoning if needed. Ladle the soup into bowls and top generously with the reserved crispy bacon pieces, more shredded cheddar, and sliced green onions for that classic loaded baked potato feel. Every spoonful should be a celebration of creamy, cheesy, smoky, and fresh textures.
How to Serve Comforting Loaded Baked Potato Soup Recipe
Garnishes
Adding crisp bacon, sharp cheddar, and green onions on top doesn’t just make the soup look gorgeous—it creates delightful bursts of flavor and texture. If you want to get adventurous, a dollop of extra sour cream or a sprinkle of chives works beautifully too. Garnishes truly elevate serving, making every bowl feel special.
Side Dishes
This soup is hearty enough to stand on its own, but pairing it with a fresh green salad or crunchy garlic bread makes the meal even more satisfying. A simple Caesar salad or crusty artisan bread dipped into the soup amps up the experience and balances creamy richness with crispness.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini baked potatoes or bread bowls—which not only look stunning but add another layer of potato deliciousness. You can also drizzle with a smoky hot sauce or swirl in some melted cheese for show-stopping presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because of its creamy potato base, give it a good stir when reheating to bring back its velvety texture. The flavors may even deepen overnight, making it perfect for next-day lunches.
Freezing
You can freeze this soup for up to 2 months by letting it cool completely and storing it in a freezer-safe container. Keep in mind that the dairy may separate slightly, so it’s best to thaw it slowly in the fridge and reheat gently, whisking to reincorporate before serving.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring frequently to keep it creamy and prevent scorching. Add splash of milk or broth if it thickens too much. Reheating slowly is key to maintaining that luscious, comforting texture you love.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for that smoky depth, and consider topping with roasted chickpeas or sautéed mushrooms for texture.
What is the best type of potato to use?
Russet potatoes are the best choice due to their fluffy texture when baked, which gives the soup its creamy, smooth consistency. Yukon Golds can also work but may result in a slightly different texture.
Can I use raw potatoes instead of baked?
Yes, but you’ll need to peel, dice, and boil them until tender before mashing and adding to the soup. Using baked potatoes adds a slight caramelized flavor that really enhances the soup.
How can I make this soup thicker or thinner?
If you prefer thicker soup, reduce the amount of broth or add an extra tablespoon of flour during the roux step. For a thinner soup, simply add more milk or broth until you reach your desired consistency.
Is it possible to make this recipe dairy-free?
Yes! Substitute the milk with a plant-based milk like oat or almond, and use dairy-free sour cream and cheese alternatives. The flavor will be slightly different but still delicious and comforting.
Final Thoughts
This Comforting Loaded Baked Potato Soup Recipe is one of those timeless dishes that wraps you in warmth and satisfaction with every bite. It’s simple enough for a weeknight dinner but special enough to serve guests. Don’t hesitate to dive into this comforting bowl of creamy, cheesy goodness—you’ll see why it quickly becomes a beloved classic in any kitchen.
Print
Comforting Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting loaded baked potato soup is the ultimate creamy and hearty dish, perfect for chilly days. Packed with mashed baked potatoes, crispy bacon, sharp cheddar cheese, and a blend of flavorful spices, this soup offers a rich and satisfying meal that feels like a warm hug in a bowl.
Ingredients
Main Ingredients
- 4 large russet potatoes, baked, peeled, and roughly mashed
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 green onions, sliced
- Extra shredded cheese and bacon bits for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
- Sauté Aromatics: Add the diced onion to the bacon fat and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release aroma.
- Make Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1 to 2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth until the mixture is smooth, then add the whole milk. Bring the soup to a gentle simmer and cook for 5 minutes, stirring often, until it begins to thicken slightly.
- Combine Potatoes and Seasonings: Stir in the mashed baked potatoes, sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika until the soup becomes hot, creamy, and well blended. Simmer for another 5 to 10 minutes, stirring occasionally.
- Adjust and Serve: Taste and adjust seasoning if needed. Serve the soup topped with the reserved crispy bacon, extra shredded cheddar cheese, and sliced green onions for garnish.
Notes
- To save time, use leftover baked potatoes or microwave potatoes until soft instead of baking.
- For a smoother texture, blend part of the soup before serving.
- If the soup becomes too thick, add extra milk or chicken broth to reach desired consistency.
- Use low-fat milk as a substitute for whole milk to reduce fat content.
- Make sure to stir frequently while simmering to avoid burning and to ensure even thickening.
