Save This creamy loaded baked potato soup is pure comfort in a bowl and tastes just like all your favorite toppings on a classic baked potato. Whenever the first chilly day of fall hits my town, I grab a bag of russets and whip up a big pot. It fills the house with savory smells and never fails to warm us up after a long day.
I remember throwing this recipe together the first time with leftover baked potatoes from the night before The result was so velvety and rich that it became my go to winter soup and now my friends actually drop hints until I bring out a pot
Ingredients
- Russet potatoes: Provide the perfect creamy and fluffy texture Choose firm ones with no green spots and smooth skins
- Yellow onion: Sweet foundation flavor Pick one that feels heavy for its size
- Garlic Cloves: Give depth and subtle background warmth Look for plump fresh cloves without green shoots
- Butter: For richness Use real unsalted butter for the best flavor
- All purpose flour: Thickens the soup smoothly Go for unbleached flour for better color
- Whole milk: Adds creaminess Opt for high quality milk for a more decadent finish
- Chicken broth: Boosts flavor without overpowering Choose a low sodium option to control saltiness
- Sharp cheddar cheese: Brings classic tang and gooey melt Buy a block and shred it yourself for smoother melting
- Sour cream: Balances richness Choose a thick version for best texture
- Cooked bacon: For salty crunch Look for thick cut and cook until crisp
- Fresh chives: Brightness and pop of color Use snipped fresh chives if possible
Instructions
- Prep the Potatoes:
- Wash scrub peel and dice russet potatoes into half inch cubes Make sure pieces are evenly sized so they cook at the same rate
- Cook the Aromatics:
- Melt butter over medium heat in a large heavy bottomed pot Add finely diced onion and cook slowly for about six to eight minutes until soft and translucent Stir in minced garlic and cook for another minute until fragrant but not browned
- Build the Soup Base:
- Sprinkle flour over the butter onion and garlic mixture Stir constantly for about two minutes to form a pale roux This helps thicken the soup later
- Simmer the Potatoes:
- Pour in chicken broth and whisk well to avoid lumps Add potatoes and a pinch of salt Bring to a gentle boil then reduce heat to medium low Cover and cook for fifteen minutes until potatoes are fork tender
- Make it Creamy:
- Pour in whole milk and continue cooking uncovered stirring occasionally until soup thickens about ten to fifteen more minutes Lightly mash some of the potatoes for extra creaminess but leave plenty of chunks for texture
- Finish with the Cheese:
- Lower the heat and slowly add shredded cheddar cheese in handfuls Stir gently between additions to melt the cheese evenly Then whisk in sour cream
- Add the Toppings:
- Stir in half of the cooked bacon and most of the chives Taste and adjust seasoning with salt and pepper Ladle into bowls then top with extra cheese bacon dollops of sour cream and a scatter of chives Enjoy steamy and rich
Save There is something timeless about the combination of creamy soup base with crispy bacon on top My favorite part is shaving a little extra cheese over my steaming bowl and letting it melt before digging in I always remember my kids sneaking crispy bacon bits off the cutting board faster than I could stir them in
Storage Tips
Refrigerate leftovers in an airtight container for up to four days The soup actually thickens up even more and the flavors deepen as it sits If it becomes too thick simply add a splash of milk or broth when reheating on the stove
Ingredient Substitutions
You can swap the chicken broth for vegetable broth to make it vegetarian Use Greek yogurt instead of sour cream for a protein boost Smoked gouda instead of cheddar gives a unique twist that you have to try once
Serving Suggestions
A crusty sourdough roll or toasted baguette is perfect for dipping Consider serving with a crisp green salad dressed in a simple vinaigrette My family likes to sprinkle extra chives and a drizzle of hot sauce for a little kick
Cultural Note
Loaded baked potato soup celebrates American comfort food traditions especially in colder regions Potatoes have been a staple for centuries but American style loaded potato toppings like bacon cheese sour cream and chives are the heart of the dish
Seasonal Adaptations
Add roasted sweet corn in late summer Try stirring in sautéed mushrooms in the fall For holiday gatherings garnish with tiny roasted red pepper dice for festive color
Success Stories
I have brought this soup to neighborhood block parties and it always disappears quickly Someone always asks for the recipe because it reminds them of something their mom or grandma made Once my daughter claimed the leftovers for her school lunch and came home raving that her friends wanted to trade sandwiches for it
Freezer Meal Conversion
Let the soup cool completely before freezing in portioned containers Leave off the cheese and sour cream until you reheat for best texture Thaw overnight in the fridge then warm gently on the stovetop whisking everything together until smooth
Save This loaded baked potato soup brings together pantry ingredients and family memories in every bowl. Warm up with a bowl tonight and enjoy the rich, comforting flavors.
Recipe Guide
- → What potatoes work best for this soup?
Russet potatoes provide a fluffy texture, ideal for creating a creamy, rich soup base.
- → Can I make this soup vegetarian?
Omit the bacon and use vegetable broth for a flavorful vegetarian alternative.
- → What toppings enhance the flavor?
Add shredded cheddar, crispy bacon, sour cream, chives, or scallions for extra taste and texture.
- → How can I thicken the soup?
Use mashed potatoes or a small amount of flour blended in cream to achieve your preferred consistency.
- → Is it possible to prepare ahead of time?
Yes, the soup stores well in the fridge and reheats easily, making it convenient for meal planning.
- → Can it be frozen for later?
Freeze in airtight containers without toppings for up to three months; thaw in the fridge before reheating.