Loaded Baked Potato Soup: Creamy, Comforting & Delicious

There’s nothing quite like a warm, hearty bowl of loaded baked potato soup on a chilly day. This indulgent, creamy soup brings together the best elements of a baked potato—cheese, bacon, sour cream, and chives—all in one deliciously comforting bowl. Whether you’re making it for dinner on a cold evening or serving it at a family gathering, loaded baked potato soup is a recipe that never goes out of style. It’s simple, satisfying, and guaranteed to please everyone at the table.

In this blog post, we’re diving into why loaded baked potato soup is trending and why it deserves a spot in your recipe rotation. Let’s get started!

Why You’ll Love This Recipe

There are so many reasons why you’ll fall in love with this loaded baked potato soup. Here are a few of the top reasons to give it a try:

1. Quick and Easy to Make: With just a few simple steps, you can have this soup on the table in under an hour.
2. Comfort in a Bowl: The creamy, cheesy, bacon-loaded goodness is perfect for cozying up with on a cold day.
3. Customizable: Whether you want to make it lighter or add a kick, this recipe is versatile and easy to adjust.
4. Kid-Friendly: The flavors are familiar and loved by all ages, making it a great choice for family dinners.

Ingredients Needed

To make your own batch of loaded baked potato soup, you’ll need the following ingredients:

• 4 large russet potatoes, peeled and diced
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth or vegetable broth (for a vegetarian option)
• 1 cup heavy cream (or substitute with milk for a lighter version)
• 2 cups shredded cheddar cheese (reserve some for topping)
• 1 cup cooked bacon, crumbled (optional for a vegetarian option)
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped green onions or chives for garnish

Alternatives:

• For a dairy-free version, use coconut cream instead of heavy cream and dairy-free cheese.
• For a gluten-free version, ensure that your broth and other ingredients are labeled gluten-free.

Step-by-Step Instructions

Here’s how to make your own loaded baked potato soup:

1. Cook the Potatoes: In a large pot, heat the olive oil or butter over medium heat. Add the diced potatoes and cook, stirring occasionally, until they start to soften (about 5 minutes).
2. Sauté the Onion and Garlic: Add the onion and garlic to the pot, cooking for another 3 minutes until fragrant and the onion is softened.
3. Add the Broth: Pour in the chicken or vegetable broth, and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are completely tender.
4. Mash the Potatoes: Use a potato masher or an immersion blender to mash the potatoes until they’re creamy but still a little chunky. If you prefer a smoother texture, blend until smooth.
5. Add the Cream and Cheese: Stir in the heavy cream and 1 1/2 cups of cheddar cheese. Continue stirring until the cheese has melted and the soup is smooth.
6. Finish and Serve: Stir in the sour cream, and season with salt and pepper to taste. Top the soup with the remaining cheese, crumbled bacon, and green onions or chives.

Recipe Tips & Variations

• Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for a spicy twist.
• Make It Lighter: Use milk instead of cream and skip the bacon for a healthier version.
• Sweet Potato Twist: Try substituting some of the russet potatoes with sweet potatoes for a unique flavor and extra nutrition.
• Vegan Version: Swap the cheese, sour cream, and heavy cream with dairy-free alternatives for a vegan-friendly soup.

How to Store & Reheat

If you have any leftovers, store your loaded baked potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You may need to add a little extra broth or milk to achieve the desired consistency.

Frequently Asked Questions (FAQ)

Q: Can I freeze this soup?
A: Yes! Let the soup cool completely before transferring it to an airtight container for freezing. It will last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm on the stove.

Q: Can I use other types of potatoes?
A: While russet potatoes are best for this recipe due to their starchy nature, you can experiment with Yukon Gold potatoes for a slightly different texture and flavor.

Q: Can I skip the bacon?
A: Absolutely! The soup is delicious on its own, or you can use a plant-based bacon substitute for a vegetarian or vegan version.

Whether you’re a long-time fan of loaded baked potato soup or you’re trying it for the first time, this recipe is sure to become a household favorite. It’s rich, creamy, and full of flavor—perfect for any occasion. Ready to give it a try? Make a batch, share your thoughts in the comments, and don’t forget to follow us for more delicious recipes!

Print