Of course! Loaded baked potato soup is the ultimate comfort food. It’s creamy, hearty, and packed with all the delicious toppings you love on a baked potato.
This recipe is a classic, creamy version that’s sure to become a favorite. I’ll also include some pro-tips and variations.
The Ultimate Creamy Loaded Potato Soup
This recipe creates a rich and velvety soup with a perfect balance of potato, cheese, and bacon.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
For the Soup:
· 6 slices thick-cut bacon, chopped
· 3 tablespoons unsalted butter
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups chicken broth (or stock)
· 2 cups whole milk or half-and-half
· 2 lbs russet potatoes (about 4 medium), peeled and cubed into 1/2-inch pieces
· 1 tsp salt, plus more to taste
· 1/2 tsp black pepper, plus more to taste
· 1/4 tsp paprika (optional, for a little warmth)
· 1 cup shredded sharp cheddar cheese
· 1/2 cup sour cream or Greek yogurt
For Topping (The “Loaded” Part!):
· Shredded cheddar cheese
· Crumbled cooked bacon
· Sliced green onions or chives
· Extra sour cream
· Freshly cracked black pepper
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and drain it on a paper towel-lined plate. Leave about 3 tablespoons of bacon fat in the pot.
- Sauté Aromatics: Add the butter to the bacon fat in the pot. Once melted, add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture. Whisk constantly and cook for about 1-2 minutes. This cooks the raw flour taste out and will thicken your soup.
- Combine Liquids and Potatoes: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then, whisk in the milk. Add the cubed potatoes, salt, pepper, and paprika (if using). Bring the soup to a gentle boil, then reduce the heat to a simmer.
- Simmer Until Tender: Cook, uncovered, for 15-20 minutes, stirring occasionally, until the potatoes are very tender and can be easily pierced with a fork.
- Thicken and Creamify (Optional but Recommended): For a thicker, creamier soup, use a potato masher or the back of a wooden spoon to mash about half of the potatoes directly in the pot. This will release their starch and naturally thicken the soup. For an ultra-smooth soup, you can carefully blend about half of the soup with an immersion blender (or in a countertop blender in batches) and then return it to the pot.
- Add Cheese and Cream: Turn off the heat. Stir in the 1 cup of shredded cheddar cheese and the 1/2 cup of sour cream until fully melted and combined. Do not boil after adding the dairy, as it could cause the soup to curdle.
- Serve: Ladle the hot soup into bowls and top generously with the reserved crispy bacon, more shredded cheese, a dollop of sour cream, and a sprinkle of green onions.
Chef’s Notes & Variations
· The Potato: Russets are best for this soup because they break down and become starchy, which helps thicken the soup. For a firmer potato, you can use Yukon Golds.
· Crispy Bacon Tip: Starting with chopped, cold bacon in a cold pan helps render the fat more evenly, leading to crispier results.
· Creamier & Richer: Substitute the whole milk with half-and-half, heavy cream, or even evaporated milk for an extra decadent soup.
· Lighter Version: Use low-fat milk, skip the butter and use all bacon fat (or olive oil), and use low-fat sour cream and cheese. The flavor will still be excellent!
· Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend or 2 tablespoons of cornstarch mixed with 1/4 cup of cold water (add this slurry in step 6 after the potatoes are cooked).
· Add-Ins: Get creative!
· Vegetables: Add 1-2 cups of chopped broccoli or cauliflower in the last 5-7 minutes of cooking.
· Spice: Add a pinch of cayenne pepper or a dash of hot sauce with the other seasonings.
· Herbs: Stir in 2 tablespoons of chopped fresh parsley or dill at the end.
Why This Recipe Works
This method builds flavor in layers: the smoky bacon fat forms the base, the roux creates a velvety foundation, and the slow simmering melds everything together. Finishing with cheese and sour cream off the heat ensures a smooth, luxurious texture without any curdling.
Enjoy your delicious, homemade loaded potato soup