Okay, let’s talk comfort food because this Loaded Baked Potato Soup is the cozy hug in a bowl you didn’t know you needed. It’s thick, creamy, cheesy, and absolutely loaded (see what I did there?) with all the good stuff: crispy bacon, tender potatoes, melty cheese, and a dollop of sour cream on top. It’s the kind of soup that warms your hands, fills your belly, and makes you sigh in total satisfaction after every bite. Trust me, friend once you taste this, it’s going to be on repeat all season long!

Why You’ll Love Loaded Baked Potato Soup

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, a cozy night in with friends, or just craving something soul-soothing for yourself, this soup fits the bill. Here’s why it’s a favorite:

Versatile: Perfect as a hearty main or served in smaller portions as a starter or side.

Budget-Friendly: Uses simple pantry ingredients you likely already have at home.

Quick and Easy: Minimal prep and one pot make it a weeknight win.

Customizable: Add more cheese, spice it up, go heavy on the bacon make it yours.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Loaded Baked Potato Soup

This soup is all about layers of flavor built from real, honest ingredients. Here’s what makes it shine:

Russet Potatoes: The hearty base of the soup soft, fluffy, and oh-so comforting.

Bacon: Adds a smoky, salty crunch and unbeatable flavor. Save some for topping!

Onion and Garlic: The aromatic foundation that brings out savory depth.

Chicken Broth: Adds richness and helps create the soup’s smooth, savory body.

Milk and Heavy Cream: Make it ultra creamy and dreamy without being too heavy.

Cheddar Cheese: Sharp, melty, and essential for that loaded baked potato vibe.

Sour Cream: For that signature tang and creaminess stirred in and dolloped on top.

Green Onions: Fresh, zesty, and the perfect finishing touch.

Butter and Flour: Used to make a quick roux that thickens the soup beautifully.

Salt, Pepper, and Optional Paprika: Simple seasonings that pull all the flavors together.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: No preheating needed here, but get your large soup pot or Dutch oven ready.

Combine Ingredients: In your pot, cook chopped bacon until crispy. Remove and set aside, leaving a bit of the bacon fat behind.

Prepare Your Cooking Vessel: In the same pot, sauté diced onion until translucent, then stir in garlic until fragrant. Add butter, then whisk in flour to create a roux.

Assemble the Dish: Slowly whisk in chicken broth, making sure the mixture stays smooth. Add peeled, diced potatoes and bring to a simmer.

Cook to Perfection: Simmer until the potatoes are tender, about 15–20 minutes. Then stir in milk, cream, cheese, and sour cream. Continue cooking until smooth and creamy. Season with salt, pepper, and paprika to taste.

Finishing Touches: Stir in most of the cooked bacon and some chopped green onions. Let it sit off the heat for a few minutes so everything melds.

Serve and Enjoy: Ladle into bowls and top with extra cheese, bacon, sour cream, and green onions. Warm, rich, and full of flavor it’s love at first spoonful.

Nutrition Facts:
Servings: 6
Calories per serving: 410
(Note: these values are approximate)

Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Loaded Baked Potato Soup

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with crusty garlic bread or a warm baguette
• Pair with a simple green salad for balance
• Try a grilled cheese sandwich for the ultimate comfort duo
• Add a few drops of hot sauce if you love a little heat
• Serve in bread bowls for a fun twist

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Want it extra creamy? Blend half the soup before adding toppings
• Don’t skip the sour cream it adds that baked potato tang
• Use sharp cheddar for bold flavor, or mix in some Monterey Jack
• Keep the soup warm on low if serving for a crowd
• Store leftovers in the fridge and reheat gently on the stove
• You can freeze the soup, but add the dairy after reheating for best texture
• Add a pinch of cayenne for subtle heat
• Sub turkey bacon if you’re looking for a lighter version
• Garnish just before serving to keep toppings fresh and crisp
• Make it vegetarian by skipping bacon and using veggie broth

FAQ’s

1. Can I use another type of potato?
   Yes, Yukon Golds work great too they’re naturally creamy.
2. Can I make this ahead of time?
   Absolutely. It stores well in the fridge for 3–4 days.
3. Can I freeze loaded baked potato soup?
   Yes, but freeze it before adding the cream, sour cream, and cheese for the best texture.
4. How do I thicken the soup more?
   Simmer longer or mash some of the potatoes for a thicker consistency.
5. Can I make it without bacon?
   Yes! You can skip it or use a plant-based alternative.
6. Is it gluten-free?
   Not with the roux, but you can use cornstarch or a gluten-free flour instead.
7. Can I add extra vegetables?
   Definitely try broccoli, corn, or even sautéed mushrooms.
8. How do I store and reheat leftovers?
   Store in an airtight container in the fridge. Reheat on the stove over low heat.
9. What kind of cheese works best?
   Sharp cheddar is classic, but gouda or a cheese blend is also delicious.
10. Can I make it dairy-free?
    Yes, use plant-based milk, vegan cheese, and dairy-free sour cream.

Conclusion

There’s just something magical about this Loaded Baked Potato Soup it’s nostalgic, comforting, and wildly delicious in every spoonful. Whether you’re curled up on the couch, feeding a hungry crew, or just treating yourself to a bowl of cozy, this recipe has you covered. It’s easy, satisfying, and endlessly customizable. Go ahead, make a big pot you’re going to want seconds!

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