The moment that first chill of autumn hits the air, I find myself craving something that wraps me in warmth—like a cozy blanket on a cold day. That’s when I turn to my go-to comfort food: Creamy Loaded Baked Potato Soup. This velvety delight is filled with buttery potatoes, crispy bacon, and sharp cheddar, all mingling together in a bowl that feels like a hug. Not only is this soup incredibly satisfying, but it’s also a breeze to whip up, making it perfect for busy evenings. Plus, with gluten-free options available, everyone can dig in and enjoy its rich, nostalgic flavors. What are your favorite toppings to personalize this creamy goodness? Let’s dive in!
Why Is This Soup Irresistible?
Comforting warmth: This Loaded Baked Potato Soup is like a warm embrace in a bowl, making it the perfect choice for those chilly nights.
Creamy texture: With heavy cream and cheese, each spoonful is luxuriously rich, satisfying even the heartiest appetites.
Quick and easy: You’ll whip this up with minimal prep in just about 30 minutes, perfect for busy evenings when you crave something homemade.
Flexible toppings: Customize your bowl with crispy bacon, green onions, and your choice of cheese, giving you endless possibilities to suit every taste.
Kid-approved: This soup is a hit among the little ones, making family dinners easier and more enjoyable. Serve it alongside a side of Sweet Potato Honey biscuits for a complete meal!
Loaded Baked Potato Soup Ingredients
Creamy and satisfying goodness awaits!
For the Soup
- Potatoes – The heart of this dish; choose Russet or Yukon Gold for a creamy finish.
- Bacon – Adds crunch and depth; turkey bacon makes a lighter, equally delicious option.
- Cheddar Cheese – Known for its melty richness; use sharp cheddar for an extra punch of flavor.
- Heavy Cream – Provides that velvety texture; substitute with half-and-half for a lighter version.
- Chicken Broth – The flavorful base; make sure to select gluten-free if needed.
- Butter – Enhances richness; olive oil can lighten it up without sacrificing flavor.
For Garnishing
- Green Onions – Brightens the soup with freshness; chives can be used if you prefer a milder flavor.
- Extra Cheese – Give an extra touch of indulgence by topping with more melted cheese—ideal for cheese lovers!
- Crispy Bacon Bits – A delightful finish that provides added texture and flavor layers to your soup.
Step‑by‑Step Instructions for Loaded Baked Potato Soup
Step 1: Prep Ingredients
Begin by washing and dicing about four medium Russet potatoes into bite-sized cubes. While you prep, chop a few green onions and set aside for garnishing later. Cook six slices of bacon in a large pot over medium heat until crispy, approximately 6–8 minutes, stirring occasionally to avoid burning. Remove the bacon, leaving the drippings in the pot for flavor.
Step 2: Cook Bacon
In the same pot with the bacon drippings, sauté the diced potatoes over medium heat. Stir occasionally for about 5 minutes until they begin to soften and take on a light golden hue. This step infuses the potatoes with the savory essence of bacon, laying a delicious foundation for your Loaded Baked Potato Soup.
Step 3: Sauté Vegetables
Add two cups of chicken broth to the pot and sprinkle in a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 15 minutes, or until the potatoes are fork-tender. This is where the flavors meld beautifully, creating a comforting base for the soup.
Step 4: Add Broth and Cream
Once the potatoes are tender, carefully use an immersion blender to puree the soup to your desired consistency, whether smooth or slightly chunky. If you prefer a chunkier soup, blend just until the potatoes start to break apart. After blending, return the pot to low heat and stir in one cup of heavy cream for a velvety finish.
Step 5: Stir in Cheese
Next, fold in one cup of shredded sharp cheddar cheese, mixing thoroughly until the cheese melts and integrates into the soup. This step enhances the creamy factor of your Loaded Baked Potato Soup, making it rich and delightful. Taste and adjust the seasoning if needed; a dash more salt or freshly cracked black pepper can enhance the flavors.
Step 6: Serve
Ladle the warm soup into bowls, and top generously with crispy bacon pieces, chopped green onions, and extra cheese if desired. For a delightful presentation, add a sprinkle of fresh herbs, like parsley. The comforting Loaded Baked Potato Soup is now ready to be enjoyed, bringing warmth and nostalgia to your dining table.
Loaded Baked Potato Soup Variations
Feel free to explore these delightful twists and substitutions for your Loaded Baked Potato Soup, making it uniquely yours!
Vegetarian: Omit the bacon and use vegetable broth for a hearty, plant-based option that still delivers comfort without sacrificing flavor.
Spicy Kick: Swap regular cheddar for pepper jack cheese to introduce a zesty warmth that tingles on your taste buds. You can also sprinkle in some red pepper flakes for an extra burst of heat!
Added Veggies: Throw in fresh broccoli or cauliflower florets during the simmering step for an added nutritional boost, creating a vibrant and colorful soup that the whole family will enjoy.
Sweet Twist: Replace half of the potatoes with sweet potatoes for a subtly sweet flavor that pairs beautifully with the creaminess of the soup. This variation adds not only flavor but also a nutritional punch!
Dairy-Free: Use coconut milk instead of heavy cream and nutritional yeast instead of cheese for a rich, creamy alternative that still feels indulgent without any dairy.
Flavor Enhancer: Elevate your soup by sautéing garlic and onions before adding the potatoes; this adds a layer of aromatic flavor that makes every bowl even more satisfying.
Garnish Glory: Consider topping your bowl with crispy fried onions or a dollop of sour cream for additional crunch and creaminess, making each bite more delightful.
Savory Depth: For an umami punch, stir in a tablespoon of soy sauce or Worcestershire sauce to the broth. It enriches the flavor profile while keeping everything deliciously balanced.
If you’re inspired by any of these suggestions, be sure to check out my recipe for Baked Creme Brulee donuts for dessert, or enjoy your soup alongside some warm Sweet Potato Honey biscuits for the perfect comforting meal!
How to Store and Freeze Loaded Baked Potato Soup
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave space at the top for expansion.
Reheating: When ready to enjoy, thaw in the refrigerator overnight, then reheat gently on the stovetop over low heat, stirring frequently to prevent curdling of the cream.
Extra Tip: If you find the soup thickened after freezing, simply add a splash of chicken broth when reheating to regain that creamy consistency.
Make Ahead Options
These Loaded Baked Potato Soup preparations are a dream for busy weeknights! You can prepare the soup base (potatoes, broth, and spices) up to 24 hours in advance; simply refrigerate it in an airtight container to maintain its freshness. If you want to save even more time, you can also cook and crumble the bacon ahead, storing it separately in the refrigerator. When you’re ready to finish the soup, just reheat the base on the stove over low heat, blend in the heavy cream and cheese, and add the toppings just before serving. This way, you’ll enjoy that comforting, creamy goodness with minimal effort—all while savoring the rich flavors!
What to Serve with Loaded Baked Potato Soup
Cozy up and create a delightful meal experience that will linger in your heart and on your palate.
Crusty Bread: This warm, crusty loaf is perfect for dipping, adding a satisfying crunch to each creamy spoonful.
Garlic Butter Rolls: These soft, buttery rolls complement the savory notes of the soup, making each bite feel indulgent.
Mixed Green Salad: A light, crisp salad adds freshness and balances the richness of the soup, enhancing your meal’s overall flavor profile. Toss in your favorite vinaigrette for extra zing!
Cheese-Stuffed Mushrooms: For a touch of elegance, these savory bites filled with creamy cheese provide a delightful burst of flavor that pairs beautifully with your bowl of warmth.
Vegetable Platter: Fresh and crunchy carrots, cucumbers, and bell peppers create a vibrant side that contrasts with the soup’s creamy texture, ensuring a colorful plate.
Apple Crisp: This warm dessert adds a sweet note to your meal, with its crunchy topping and melted cinnamon apples providing a cozy ending to your evening.
Expert Tips for Loaded Baked Potato Soup
• Choose the Right Potatoes: Use Russet or Yukon Gold for the best creamy texture; avoid waxy varieties that won’t break down well.
• Bacon Alternatives: If you’re looking for a lighter option, turkey bacon works wonderfully and still adds a nice crunch; just don’t skip the drippings!
• Perfectly Blended: Monitor blending closely; you want a mix of creamy and chunky! Over-blending can make it too smooth, losing that hearty feel of loaded baked potato soup.
• Store Wisely: Refrigerate leftovers in an airtight container; they’ll last up to three days. Reheat gently to prevent curdling of the cream.
• Custom Toppings: Get creative with toppings! Sour cream, chives, or even jalapeños can elevate your loaded baked potato soup experience.
Loaded Baked Potato Soup Recipe FAQs
What type of potatoes should I use for the best flavor in my Loaded Baked Potato Soup?
Absolutely! For the best flavor and creamy texture, I recommend using Russet or Yukon Gold potatoes. These varieties break down easily during cooking, providing that deliciously rich and velvety finish we all love in a loaded baked potato soup.
How should I store leftovers and for how long?
Very simple! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Just make sure to let it cool down to room temperature before sealing it. Reheat gently in a pot over low heat to maintain its creamy texture.
Can I freeze Loaded Baked Potato Soup? If so, how?
Yes, indeed! To freeze your Loaded Baked Potato Soup, pour it into a freezer-safe container, leaving a little space at the top for expansion. It will stay fresh for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then gently reheat on the stovetop over low heat, adding a splash of chicken broth if needed to regain creaminess.
What should I do if my soup ends up too thick?
Don’t worry; it’s an easy fix! If your soup becomes too thick, simply stir in a bit of chicken broth or water while reheating until you reach your desired consistency. Start with just a small amount, mixing well, to avoid making it too runny.
Are there any dietary considerations I should keep in mind?
Definitely! If you’re cooking for someone with dietary restrictions, you can make this recipe gluten-free by using gluten-free chicken broth and avoiding any additives in your bacon. Plus, feel free to swap out heavy cream for half-and-half or whole milk for a lighter version. For vegetarian options, simply skip the bacon and use vegetable broth instead.
How can I enhance the flavor of my Loaded Baked Potato Soup?
To elevate the flavors, try sautéing some garlic along with the potatoes for an aromatic kick. You can also experiment with different cheeses, like adding pepper jack for a spicy twist! And don’t forget to bring out those toppings—sour cream and jalapeños can be delightful additions!
Creamy Loaded Baked Potato Soup That Warms Your Soul
Ingredients
Equipment
Method
- Begin by washing and dicing about four medium Russet potatoes into bite-sized cubes. While you prep, chop a few green onions and set aside for garnishing later. Cook six slices of bacon in a large pot over medium heat until crispy, approximately 6–8 minutes, stirring occasionally to avoid burning. Remove the bacon, leaving the drippings in the pot for flavor.
- In the same pot with the bacon drippings, sauté the diced potatoes over medium heat. Stir occasionally for about 5 minutes until they begin to soften and take on a light golden hue.
- Add two cups of chicken broth to the pot and sprinkle in a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the soup to simmer for about 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, carefully use an immersion blender to puree the soup to your desired consistency. After blending, return the pot to low heat and stir in one cup of heavy cream.
- Next, fold in one cup of shredded sharp cheddar cheese, mixing thoroughly until the cheese melts and integrates into the soup.
- Ladle the warm soup into bowls, and top generously with crispy bacon pieces, chopped green onions, and extra cheese if desired.