Loaded Baked Potato Soup Recipe

There’s nothing quite like a hearty, creamy, and delicious bowl of loaded baked potato soup. This classic comfort food is perfect for warming you up on a chilly day or serving as a crowd-pleasing starter at your next gathering. Rich with potatoes, crispy bacon, sharp cheddar cheese, and a dollop of sour cream, this soup is everything you love about a loaded baked potato—now in soup form. If you're ready to indulge in this cozy dish, read on for all the details and tips you'll need to create the perfect loaded baked potato soup!

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What is Loaded Baked Potato Soup?

Loaded baked potato soup is a thick, creamy soup that brings all the flavors of a traditional loaded baked potato into a rich, spoonable form. Packed with tender chunks of potato, crispy bacon bits, sharp cheddar cheese, and green onions, this soup is both filling and flavorful. It’s topped with classic baked potato toppings like sour cream, cheese, and bacon, making it irresistible.

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Ingredients List for Loaded Baked Potato Soup

To make this flavorful and satisfying soup, you’ll need a few key ingredients that come together to create the ultimate bowl of comfort. Here's what you'll need for the soup base:

• 6 large russet potatoes – These starchy potatoes are the perfect base for a creamy soup.
• 1 medium onion, diced – Adds depth and flavor to the soup.
• 4 cloves garlic, minced – Infuses the soup with a savory aroma.
• 6 slices of bacon – Crispy bacon pieces offer a salty, smoky element to balance the creaminess.
• 3 cups chicken broth – Provides the liquid base and enhances the flavor.
• 2 cups whole milk – Contributes to the creaminess without being too heavy.
• 1 cup heavy cream – Adds rich, velvety texture to the soup.
• 2 cups shredded sharp cheddar cheese – Melts into the soup to create a cheesy finish.
• ½ cup sour cream – Adds tanginess and richness, making the soup even more decadent.
• 4 green onions, sliced – For garnish and added flavor.
• Salt and pepper to taste – Essential for seasoning.

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Ingredients List for Toppings

The toppings are what truly take this soup to the next level, transforming it from ordinary to extraordinary. Here’s a list of classic baked potato toppings you’ll want to have on hand:

• Extra shredded cheddar cheese – You can never have too much cheese!
• Crispy bacon bits – Reserved from your cooked bacon.
• Sour cream – A dollop for added creaminess.
• Chopped green onions – For a fresh, mild onion flavor.
• Croutons (optional) – For an added crunch.
• Chopped chives (optional) – Another fresh garnish option for a slight oniony bite.

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Substitutions and Variations

There are plenty of ways to customize this loaded baked potato soup to fit your tastes or dietary needs. Below are a few substitution ideas and variations:

• For a lighter soup: Swap out the heavy cream for half-and-half, or use low-fat milk in place of whole milk.
• Vegetarian version: Omit the bacon and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for extra umami flavor.
• Gluten-free option: Ensure your chicken broth is gluten-free and use a gluten-free thickening agent if needed (such as cornstarch) instead of flour.
• Add more veggies: Try adding chopped carrots or celery when sautéing the onions to pack in more nutrients.
• Spicy kick: Stir in a dash of cayenne pepper, red pepper flakes, or hot sauce for a spicy twist.

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Step-by-Step Cooking Instructions

1. Prepare the potatoes: Preheat your oven to 400°F (200°C). Wash and dry your russet potatoes, then pierce each one a few times with a fork. Place them on a baking sheet and bake for about 60-70 minutes, or until tender when pierced with a fork. Let them cool slightly, then peel and roughly chop them into bite-sized pieces. Set aside.
2. Cook the bacon: While the potatoes are baking, cook your bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove the bacon and set it aside on a paper towel-lined plate. Leave a small amount of bacon grease in the pot for flavor.
3. Sauté onions and garlic: In the same pot, add the diced onions and cook them in the remaining bacon grease until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Create the base: Pour in the chicken broth and bring the mixture to a simmer. Add the chopped, cooked potatoes and stir to combine. Let the soup simmer for about 10-15 minutes to allow the flavors to meld.
5. Blend the soup: Using an immersion blender, blend the soup to your desired consistency. You can leave some chunks of potato for texture or blend it until completely smooth. If you don’t have an immersion blender, you can transfer portions of the soup to a regular blender, then return it to the pot.
6. Add the dairy: Stir in the milk, heavy cream, shredded cheddar cheese, and sour cream. Mix until everything is well combined and the cheese is fully melted. Taste and season with salt and pepper as needed.
7. Finish with bacon: Stir in most of the crispy bacon pieces, saving some for garnishing.

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How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

This loaded baked potato soup is simple to make, but following each step carefully will ensure you get the best results every time:

1. Bake the potatoes: Start by baking the russet potatoes until tender. This step gives the soup its characteristic baked potato flavor.
2. Cook bacon separately: Frying the bacon until crispy is essential for getting that perfect crunch.
3. Sauté your aromatics: Cooking the onions and garlic in bacon grease layers in a ton of flavor.
4. Simmer with broth: Adding chicken broth and simmering allows the potatoes to break down and thicken the soup naturally.
5. Blend the soup: Blending helps achieve a creamy texture, but feel free to leave a few chunks of potato for heartiness.
6. Incorporate dairy: The milk, cream, cheese, and sour cream provide richness and body, making every spoonful decadent.
7. Serve with toppings: Adding bacon, cheese, and green onions as toppings makes the soup feel indulgent and loaded with flavor.

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Common Mistakes to Avoid

• Not baking the potatoes: Boiling potatoes instead of baking can result in a different texture and a less pronounced baked potato flavor.
• Over-blending the soup: If you prefer some texture, avoid blending the soup completely smooth. Leave some potato chunks for a hearty consistency.
• Skipping the bacon grease: Don’t skip cooking your onions in bacon grease—this step adds depth to the soup that plain butter or oil won’t provide.
• Adding too much dairy at once: Adding all the milk and cream at once can sometimes cause curdling. Add it slowly and stir constantly for the best results.

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Serving and Presentation Tips

The way you serve and present your loaded baked potato soup can elevate the experience, whether you're making it for a family meal or a special occasion.

1. Use deep bowls: Serve the soup in deep bowls to hold all the rich toppings.
2. Top generously: Add a sprinkle of cheese, a dollop of sour cream, crispy bacon, and chopped green onions to make each bowl look visually appealing.
3. Serve with crusty bread: Pair with a slice of crusty bread or a garlic breadstick to soak up the creamy soup.
4. Serve family-style: Set out a variety of toppings so guests can customize their bowls to their liking.

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How to Serve Loaded Baked Potato Soup

To serve loaded baked potato soup, ladle the hot soup into bowls and top each serving with your favorite toppings—extra shredded cheese, crispy bacon bits, a dollop of sour cream, and a sprinkle of green onions or chives. You can also offer croutons or toasted bread on the side for added texture.

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Presentation Ideas for Loaded Baked Potato Soup

Presentation matters! Here are a few creative ways to present your loaded baked potato soup:

• Bread bowls: Hollow out small round loaves of bread and serve the soup inside for a fun and rustic presentation.
• Mini soup shooters: For a party or appetizer, serve the soup in small cups or shot glasses with mini spoons.
• Garnish with flair: Use fresh herbs like parsley or chives for a pop of color and a fresh flavor.

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Loaded Baked Potato Soup Recipe Tips

• Prep ahead: Bake your potatoes and cook the bacon ahead of time to make assembly quicker when you’re ready to cook.
• Add cheese gradually: Stir in the cheese in batches to prevent it from clumping or sinking to the bottom.
• Reheat gently: If reheating leftovers, do so over low heat to prevent the soup from breaking or curdling.

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Frequently Asked Questions (FAQs)

1. Can I make loaded baked potato soup ahead of time? Yes! This soup can be made a day ahead. Just store it in an airtight container in the fridge and reheat gently on the stove.
2. Can I freeze loaded baked potato soup? Unfortunately, dairy-based soups like this one don’t freeze well. The texture may become grainy upon thawing.
3. How do I thicken my soup if it's too thin? You can simmer the soup longer to reduce the liquid, or add a slurry of cornstarch and water to thicken it.
4. Can I use sweet potatoes instead of russet potatoes? Yes, you can substitute sweet potatoes for a different flavor profile, though the soup will have a sweeter taste.

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Conclusion

Loaded baked potato soup is a hearty, delicious, and satisfying meal that brings the flavors of a classic baked potato into a warm, creamy soup. Whether you’re enjoying it as a main course or serving it as an appetizer, this comforting dish is sure to be a hit. With the tips and tricks shared above, you’re well on your way to making a perfect batch of loaded baked potato soup that will leave everyone coming back for seconds!

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