Loaded Baked Potato Soup
Whenever I see Loaded Baked Potato Soup on any menu I WILL be ordering it, but all too often I find myself saying I could make this better at home. This thought process is the reason I came up with this recipe to share with y’all! My Loaded Baked Potato recipe is a pure bowl of comfort and flavor.
This recipe combines the savory richness of bacon, sharpness of cheddar cheese, and creaminess of potatoes into one soul-warming bowl. What makes this soup especially great is how fast it comes together. You don’t need complicated ingredients or techniques—just simple, fresh ingredients and about 45 minutes. It’s also highly customizable, so you can load it up with your favorite toppings like sour cream, chives, or even a dash of hot sauce for extra zing.
Love this easy soup recipe? You’re in the right place! Check out my Seafood Gumbo & Creole Chicken Pot Pie
Moreover, Loaded Baked Potato Soup is essentially a rich, creamy potato soup that’s dressed up with all the classic toppings you’d find on a baked potato—think crispy bacon, cheddar cheese, sour cream, and green onions. Unlike a traditional potato soup, which may be light or brothy, this version is thick and hearty, perfect for a meal on its own.
Why You’ll Love This Loaded Baked Potato Recipe:
Furthermore, not only is loaded potato soup there perfect cozy meal it is also quick and easy to make. There are so many reason to love this recipe!
- Comforting and Filling: This soup is the epitome of comfort food, packed with hearty ingredients that fill you up and warm your soul.
- Quick and Easy: Ready in under an hour, this is a simple one-pot recipe perfect for busy weeknights.
- Customizable: Add or swap out ingredients to suit your taste. Love spicy food? Add jalapeños. Want it extra cheesy? Go for it!
- Family-Friendly: With flavors that everyone loves, from bacon to cheddar, it’s a guaranteed hit with kids and adults alike.
Ingredients You’ll Need for this Potato Soup Recipe
- Russet Potatoes: The star of the show, these potatoes are starchy, making the soup creamy when mashed.
- Bacon: Adds a smoky, savory flavor and crunchy texture that balances the creaminess of the soup.
- Onions, Celery, and Garlic: Provide a flavor base, adding depth and richness to the broth.
- Chicken Broth and buillon: Serves as the liquid and base, giving the soup body and flavor.
- Sharp Cheddar Cheese: Melts into the soup for cheesy goodness, giving it richness and depth.
- Milk & Heavy Cream: Adds creaminess and thickness, making the soup rich and indulgent.
- Sour Cream: Adds tang and creaminess, cutting through the richness of the cheese and potatoes.
- Butter and Flour (Roux): Create a thickened base for the soup, making it creamy without being too heavy.
- Green Onions: Provide a fresh, sharp flavor to balance the richness of the soup.
- Seasonings: Bayou City, Salt, Celery Salt, Onion Powder, Garlic Powder (optional): Enhances all the other flavors and creates the authentic flavor profile
How to Make Loaded Baked Potato Soup
Here’s how to make this guacamole recipe:
- Cook the bacon: Start by cooking the bacon until crispy. Drain it on paper towels and crumble.
- Sauté onions, celery, and garlic: In the bacon fat, sauté onions and celery until soft, then add garlic and cook for another minute.
- Make the roux: Stir in butter and flour, cooking for a minute or two to make a roux. Then add seasonings and bouillon base.
- Add broth and potatoes: Slowly whisk in chicken broth, milk, and heavy cream. Bring to a boil and add diced potatoes, and bring to a boil. Simmer until the potatoes are tender.
- Add cheese, green onion, bacon and sour cream: Stir in cheddar cheese, bacon, green onion, and sour cream. Let the cheese melt into the soup.
- Finish with bacon and garnish: Serve with the rest of the bacon, green onions, and extra cheese as garnish.
Tips for this Loaded Potato Soup Recipe
Additionally, by following these tips you’ll be able to make the best Loaded Potato Soup .
- Choose the right potatoes: Russet potatoes are best for this recipe because their starchiness helps thicken the soup.
- Thicken as needed: If your soup feels too thin, mash more of the potatoes or let it simmer a bit longer to thicken up.
- Make it ahead: This soup can be made ahead and reheated. It tends to thicken as it sits, so just add a splash of broth or milk when reheating to reach your desired consistency.
- Add more toppings: Feel free to get creative with your toppings. Sliced jalapeños, extra cheese, sour cream, or even a bit of hot sauce work well.
FAQ
Q: Can I use different potatoes?
A: Yes, you can use Yukon Gold potatoes for a creamier texture, but russet potatoes are preferred for their starchy quality.
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so add a bit of broth or milk when reheating.
Q: Can I make this soup vegetarian?
A: Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add toppings like crispy fried onions or roasted vegetables for extra flavor.
Q: What other toppings can I add?
A: The possibilities are endless! Try jalapeños, hot sauce, shredded chicken, or even avocado for a unique twist.
More Soup recipes:
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Loaded Potato Soup
Equipment
- large pot
- Wooden spoon
- Ladle
- Potato masher
- Cheese grater
Ingredients
- 4 large russet potatoes peeled and diced
- 6 bacon slices chopped
- 1 medium onion diced
- 4 celery stalks diced
- 4 cloves garlic minced
- 4 tbsp unsalted butter 1/2 stick
- 2 tbsp flour
- 1 tsp Bayou City All Purpose Seasoning
- 1 tsp Bayou City Garlic Pepper
- 1/2 tsp celery salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp chicken bouillon base
- 2 tbsp flour
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup cheese divided
- 2 tbsp sour cream
- 1/4 cup green onion
- chives garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove, drain on paper towels, and crumble. Set aside.
- In the same large pot, melt butter over medium heat. Add diced onion and celery then cook until soft, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux. Sprinkle in all your seasonings and chicken buillon base mix until seasoning is evenly distributed and let cook for 1-2 minutes.
- Slowly whisk in the chicken broth and bring to a simmer.
- Stir in milk and heavy cream and add the diced potatoes. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher to lightly mash some of the potatoes in the pot, leaving some chunks for texture.
- Stir in the shredded cheddar cheese, allowing the cheese to melt into the soup. Continue to cook until the soup thickens, about 5 minutes.
- Stir in the sour cream, green onion, and half of the crumbled bacon. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with the remaining bacon, chopped chives, and extra cheese.
Video
Notes
- For extra creaminess, substitute half of the potatoes with Yukon Gold potatoes.
- If you like a thicker soup, add a bit more flour when making the roux or mash more potatoes.
- For added heat, sprinkle some red pepper flakes or a dash of hot sauce into the soup.
I’m definitely trying this out!!
I made this for my family and this was a win!