I’m thrilled to share with you my go-to recipe for a heartwarming Loaded Baked Potato Soup. Perfect for those chilly days or when you just need a comforting bowl of deliciousness. This recipe serves about 4-6 people, so it’s great for a family dinner or for having leftovers.

Just be sure to choose a cheese that melts well to ensure that creamy, indulgent texture we’re aiming for. Whether enjoying this soup as a cozy weeknight dinner or serving it up to impress guests, its rich flavors and hearty ingredients are sure to make it a hit at any table.

Ingredients Needed for This Recipe

4 large baking potatoes – You’ll want to bake these until they’re nice and tender. It’s the base of our soup and what gives it that comforting, hearty texture.
2/3 cup butter – This will add a rich, creamy texture to our soup, making it irresistibly good.
2/3 cup all-purpose flour – This helps thicken the soup to that perfect consistency we’re aiming for.

6 cups milk – I usually use whole milk because it makes the soup extra creamy, but feel free to use what you have on hand.
3/4 teaspoon salt – Just enough to enhance all the flavors in the soup.
1/2 teaspoon black pepper – Adds a slight kick to balance the creaminess.

4 green onions, chopped – These will add a nice, fresh pop of flavor and color to the soup.
12 strips of bacon – Cook these until crispy and crumble them up. It adds a wonderful texture and smoky flavor.
1 1/4 cups shredded cheddar cheese – Because everything is better with cheese, right? It melts beautifully into the soup, giving it a lovely, cheesy goodness.

1 cup sour cream – For serving. It adds a tangy contrast that really takes the soup to the next level.
Extra cheese, bacon, and green onions for garnish – Because we’re loading this soup up just like a baked potato!

Instructions for Making Loaded Baked Potato Soup

Alright, let’s get cooking! Here’s how you’ll bring it all together:

Prep your potatoes: Preheat your oven to 400°F (200°C). Poke a few holes in your potatoes with a fork, then bake them directly on the rack for about 1 hour, or until they’re tender. Once they’re done, let them cool, then scoop out the insides and set aside. You can discard the skins or repurpose them for another recipe if you like.
Cook your bacon: While the potatoes are baking, lay out the bacon strips on a baking sheet lined with foil and bake in the oven (at 400°F/200°C) for about 15-20 minutes or until crisp. Remove, let cool, and then crumble. Set aside some for garnishing.
Start the soup base: In a large pot, melt the butter over medium heat. Whisk in the flour until smooth and cook, stirring constantly, for about 1-2 minutes. Gradually add the milk, whisking continuously, until the mixture is thickened and smooth.

Combine it all: Stir in the scooped potato flesh, salt, and pepper into the milk mixture. Cook over low heat for about 10 minutes, but don’t let it boil.
Add the flavors: Add most of the green onions, bacon, and cheddar cheese (save some for garnish). Continue cooking, stirring constantly, until the cheese is melted and the soup is heated through.
Final touches: Just before serving, mix in the sour cream and stir until well combined. If the soup is too thick, you can thin it with a little extra milk to reach your desired consistency.

Serve it up: Ladle the soup into bowls and garnish with the reserved cheese, bacon, and green onions. Dive in and enjoy the comforting flavors of your Loaded Baked Potato Soup!

Tips for Perfecting the Recipe

Choose the Right Potatoes: For the best Loaded Baked Potato Soup, selecting the right kind of potatoes is crucial. Russet potatoes are ideal for this recipe because of their fluffy texture when baked. Their high starch content helps thicken the soup, providing a perfect base. Make sure they are well-baked to ensure they’re soft enough to blend smoothly into the soup.

Consistency is Key: The thickness of your soup can vary based on personal preference. If you prefer a thicker soup, you can reduce the amount of milk or let the soup simmer for a longer time to reduce. For a thinner soup, simply add more milk until you reach your desired consistency. Remember, the soup will also thicken as it cools.

Cooking the Bacon: Achieving perfectly crispy bacon is essential for adding texture and flavor to your soup. Baking the bacon, as mentioned in the recipe, is an excellent way to get evenly cooked, crispy strips. However, for added flavor, consider cooking the bacon in the pot you’ll use for the soup. The leftover fat can be used to sauté the onions or as part of the base, adding an extra layer of smokiness to the soup.

Enhancing Flavor: Don’t be afraid to adjust the seasoning to your taste. While the recipe calls for salt and pepper, you can also consider adding garlic powder, onion powder, or a pinch of cayenne pepper for a bit of heat. Taste as you go to adjust the seasonings perfectly.

Garnishes Galore: The garnishes are more than just decoration; they add essential flavors and textures to the soup. Don’t skimp on them. Offering a variety of garnishes like extra shredded cheese, crispy bacon bits, chopped green onions, and a dollop of sour cream allows everyone to customize their bowl to their liking.

Serving Suggestions

Bread Pairings: A bowl of Loaded Baked Potato Soup begs for a side of crusty bread. Consider serving it with a slice of artisan sourdough, garlic bread, or even cheesy garlic bread. The bread is perfect for dipping into the soup and ensures not a drop is wasted.

Salad on the Side: To balance the richness of the soup, serve it with a light, crisp salad. A simple green salad with a vinaigrette dressing works well. Alternatively, a Caesar salad or a kale salad with lemon dressing can add a refreshing contrast to the meal.

Protein Additions: While the soup is hearty on its own, you can add extra protein to make it even more filling. Consider stirring in chunks of grilled chicken, shrimp, or even leftover ham to turn it into a more substantial meal.

Vegetable Variations: For an extra dose of veggies, consider adding steamed broccoli, sautéed spinach, or roasted cauliflower to the soup. These can add interesting textures and flavors, as well as boost the nutritional value of the meal.

Wine Pairing: If you’re looking to pair the soup with wine, opt for a Chardonnay with good acidity to cut through the richness of the soup. For a red, a light Pinot Noir can complement the smoky bacon without overpowering the dish.

Frequently Asked Questions

Can I make this soup in advance? Yes, you can make Loaded Baked Potato Soup in advance. It actually tastes better the next day as the flavors have more time to meld together. Just be sure to store it properly in the refrigerator and reheat gently, adding a little milk if it’s too thick.

How long can I store the leftover soup? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled to room temperature before storing. Reheat over low heat, stirring frequently to prevent sticking.

Can I freeze Loaded Baked Potato Soup? Freezing dairy-based soups can be tricky as they may separate or become grainy once thawed. However, if you don’t mind a slight change in texture, you can freeze the soup for up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stove, stirring well.

Is this recipe gluten-free? The recipe as written is not gluten-free due to the all-purpose flour used to thicken the soup. However, you can easily make it gluten-free by substituting the flour with a gluten-free all-purpose flour blend or by using cornstarch (use half the amount) as a thickener instead.

Can I use a different type of cheese? Absolutely! While cheddar cheese is traditional for that classic baked potato flavor, feel free to experiment with other types of cheese. Smoked gouda can add a nice depth of flavor, while a mix of Monterey Jack and cheddar can offer a smoother taste.

Loaded Baked Potato Soup

5 from 1 vote

I'm thrilled to share with you my go-to recipe for a heartwarming Loaded Baked Potato Soup. Perfect for those chilly days or when you just need a comforting bowl of deliciousness.

Ingredients

4 large baking potatoes – You’ll want to bake these until they’re nice and tender. It’s the base of our soup and what gives it that comforting hearty texture.
2/3 cup butter – This will add a rich creamy texture to our soup, making it irresistibly good.
2/3 cup all-purpose flour – This helps thicken the soup to that perfect consistency we’re aiming for.
6 cups milk – I usually use whole milk because it makes the soup extra creamy but feel free to use what you have on hand.
3/4 teaspoon salt – Just enough to enhance all the flavors in the soup.
1/2 teaspoon black pepper – Adds a slight kick to balance the creaminess.

4 green onions chopped – These will add a nice, fresh pop of flavor and color to the soup.
12 strips of bacon – Cook these until crispy and crumble them up. It adds a wonderful texture and smoky flavor.
1 1/4 cups shredded cheddar cheese – Because everything is better with cheese right? It melts beautifully into the soup, giving it a lovely, cheesy goodness.

1 cup sour cream – For serving. It adds a tangy contrast that really takes the soup to the next level.
Extra cheese bacon, and green onions for garnish – Because we’re loading this soup up just like a baked potato!

Instructions

Prep your potatoes: Preheat your oven to 400°F (200°C). Poke a few holes in your potatoes with a fork, then bake them directly on the rack for about 1 hour, or until they’re tender. Once they’re done, let them cool, then scoop out the insides and set aside. You can discard the skins or repurpose them for another recipe if you like.

Cook your bacon: While the potatoes are baking, lay out the bacon strips on a baking sheet lined with foil and bake in the oven (at 400°F/200°C) for about 15-20 minutes or until crisp. Remove, let cool, and then crumble. Set aside some for garnishing.
Start the soup base: In a large pot, melt the butter over medium heat. Whisk in the flour until smooth and cook, stirring constantly, for about 1-2 minutes. Gradually add the milk, whisking continuously, until the mixture is thickened and smooth.
Combine it all: Stir in the scooped potato flesh, salt, and pepper into the milk mixture. Cook over low heat for about 10 minutes, but don’t let it boil.

Add the flavors: Add most of the green onions, bacon, and cheddar cheese (save some for garnish). Continue cooking, stirring constantly, until the cheese is melted and the soup is heated through.
Final touches: Just before serving, mix in the sour cream and stir until well combined. If the soup is too thick, you can thin it with a little extra milk to reach your desired consistency.
Serve it up: Ladle the soup into bowls and garnish with the reserved cheese, bacon, and green onions. Dive in and enjoy the comforting flavors of your Loaded Baked Potato Soup!