This Loaded Baked Potato Soup is a warm, creamy hug in a bowl! It’s filled with tender potatoes, savory bacon, sharp cheddar cheese, and a sprinkle of green onions—yum!
I love how easy it is to whip this up. A cozy night in calls for this soup, and don’t forget the extra cheese on top—no such thing as too much cheese, right? 🧀😄
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a creamy soup, but you can substitute with Yukon Gold potatoes for a slightly buttery taste. Sweet potatoes could also add a different flavor twist!
Bacon: Traditional, but if you want a lighter option, turkey bacon works well. You could also try using smoked paprika for a smoky flavor without the meat.
Cheese: Sharp cheddar gives that classic flavor. If you prefer a milder cheese, Monterey Jack or Gouda can be nice alternatives. For a dairy-free version, look for plant-based cheese products.
Sour Cream: Greek yogurt is a great substitute if you’re looking for a healthier option. It adds creaminess and a bit of tang!
How Do You Get the Perfect Creamy Texture?
Getting that rich, creamy texture is a key part of making this soup shine! Here’s how:
- Cook the diced potatoes until they’re super tender—this is crucial for mashing them properly.
- When you add the flour to the onions, stir constantly until it forms a roux. This helps thicken the soup.
- Use a potato masher or immersion blender to mash some of the potatoes right in the pot. This combines the creamy and chunky textures perfectly!
Finally, stir in the cheese at low heat to prevent it from clumping. Enjoy your creamy bowl of goodness!
Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream (plus extra for garnish)
- 3 green onions, sliced (plus extra for garnish)
How Much Time Will You Need?
This delicious Loaded Baked Potato Soup takes about 30 minutes to prepare and cook. Get ready to enjoy a creamy and comforting bowl of goodness in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot over medium heat. Add the bacon slices and cook them until crispy. Once done, remove the bacon and put it on a plate lined with paper towels to drain the grease. Once it cools, crumble the bacon into smaller pieces and set aside.
2. Sauté the Onions and Garlic:
Pour out most of the bacon fat from the pot, leaving about 2 tablespoons. Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes translucent. Then, stir in the minced garlic and cook for another 30 seconds until it’s fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to create a roux. This helps thicken your soup in the next steps!
4. Add Chicken Broth:
Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
5. Cook the Potatoes:
Add the diced potatoes to the pot. Cover and cook for about 15-20 minutes, or until the potatoes are very tender.
6. Make it Creamy:
Once the potatoes are tender, reduce the heat and stir in the milk and heavy cream. Use a potato masher or an immersion blender to mash or blend the soup slightly, leaving some chunks of potatoes for added texture.
7. Add Cheese and Season:
Stir in the shredded cheddar cheese until it melts and the soup is smooth. Taste and season with salt and pepper as needed.
8. Stir in Sour Cream:
Remove the pot from the heat and mix in the sour cream until the soup is creamy and well combined.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra cheddar cheese, crumbled bacon, sliced green onions, and a dollop of sour cream. Enjoy your comforting bowl of Loaded Baked Potato Soup!
This hearty soup is creamy, cheesy, and loaded with the classic baked potato toppings—a wonderful comfort food to warm you up!
Can I Use Different Types of Potatoes?
Yes, you can substitute russet potatoes with Yukon Gold or even sweet potatoes for a different flavor profile. Just keep in mind that texture might slightly vary!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the bacon with sautéed mushrooms or leave it out entirely. Use vegetable broth instead of chicken broth, and everything else remains the same!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to bring back the creaminess!
Can I Freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer to a freezer-safe container. It will stay good for up to 3 months. Thaw it overnight in the fridge before reheating on the stove.
