Loaded Baked Potato Soup

Loaded Baked Potato Soup: A Hearty, Creamy Comfort Classic

There’s something undeniably comforting about a bowl of warm, creamy soup on a chilly day—and few dishes evoke that cozy feeling more than Loaded Baked Potato Soup. This rich, velvety soup captures all the flavors and textures of a classic baked potato—crispy bacon, melted cheese, tangy sour cream, and green onions—but transformed into a luscious, spoonable form. Whether you’re serving it as a starter at a dinner party or enjoying it with crusty bread on a lazy Sunday afternoon, this soup is guaranteed to become a staple in your recipe rotation.

The History of Loaded Baked Potato Soup

The origins of loaded baked potato soup can be traced back to American comfort food traditions, particularly Southern and Midwestern cuisine. The concept begins with the humble baked potato—a simple, hearty side dish popularized in the United States during the 19th century due to the widespread availability of potatoes and their nutritional value. As home cooks began experimenting with toppings like butter, sour cream, cheese, and bacon, the “loaded” baked potato emerged in diners and cafeterias across the country during the mid-20th century.

By the 1980s and 1990s, the idea of deconstructing favorite dishes into soups gained popularity. Chefs and home cooks alike began blending the essence of beloved meals into creamy, satisfying soups. Loaded baked potato soup was a natural evolution of this trend. It combined the indulgence of a fully topped baked potato with the warmth and texture of a thick, creamy chowder-style soup. Over time, variations have popped up in restaurant menus, cooking magazines, and family kitchens, each adding unique twists while preserving the soul of the original.

Ingredients Breakdown: What Makes This Soup So Delicious?

The magic of loaded baked potato soup lies in its balance of creamy richness, savory depth, and textural contrast. Let’s break down the key components:

• Potatoes – Russet or Yukon Gold potatoes are ideal for their starchy content, which helps thicken the soup naturally while providing a soft, melt-in-your-mouth texture.
• Bacon – Adds smokiness and crunch. Cooked until crispy and crumbled, it provides both flavor and texture.
• Onion and Garlic – These aromatics build the flavor foundation, sautéed to release their sweetness and pungency.
• Butter and Flour – Combined to create a roux, which acts as the thickening agent for the soup base.
• Chicken or Vegetable Broth – Provides a savory liquid base that infuses the soup with depth without overpowering the potato flavor.
• Heavy Cream or Half-and-Half – Gives the soup its luxurious, silky mouthfeel. For a lighter version, whole milk can be used, though the richness will be slightly reduced.
• Cheddar Cheese – Sharp or extra-sharp cheddar melts beautifully and adds a bold, tangy flavor that defines the “loaded” aspect.
• Sour Cream – Swirled in at the end, it enhances creaminess and adds a subtle tartness that balances the richness.
• Green Onions – Used both during cooking and as garnish, they bring freshness and a mild onion bite.
• Seasonings – Salt, black pepper, paprika (optional for a hint of warmth), and sometimes a dash of Worcestershire sauce or hot sauce for complexity.

Each ingredient plays a role in creating a harmonious blend where no single flavor overpowers—just pure, unadulterated comfort.

Step-by-Step Recipe: How to Make Loaded Baked Potato Soup

Follow these detailed steps to create a restaurant-quality bowl of loaded baked potato soup right in your own kitchen.

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook 6–8 slices of thick-cut bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for added flavor (discard the rest or save for another use).
2. Sauté the Aromatics: Add 1 medium chopped yellow onion to the bacon fat and cook over medium heat for 5–7 minutes, stirring occasionally, until translucent and fragrant. Add 2–3 minced garlic cloves and cook for an additional 1 minute until aromatic.
3. Create the Roux: Stir in ¼ cup of all-purpose flour and cook for 1–2 minutes, stirring constantly to form a smooth paste. This helps eliminate the raw flour taste and prepares the base for thickening.
4. Add Liquids Gradually: Slowly pour in 4 cups of chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
5. Add Potatoes: Peel and dice 1.5 to 2 pounds of russet potatoes into ½-inch cubes. Add them to the pot along with 1 teaspoon salt and ½ teaspoon black pepper. Simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender and beginning to break apart slightly, which helps thicken the soup.
6. Puree (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
7. Incorporate Dairy: Reduce heat to low and stir in 1 cup of heavy cream or half-and-half. Do not boil after adding cream to prevent curdling.
8. Melt in the Cheese: Gradually add 2 cups of shredded sharp cheddar cheese, stirring until fully melted and smooth.
9. Finish with Sour Cream: Stir in ½ cup of sour cream just before serving to preserve its tang and creamy texture.
10. Season and Garnish: Taste and adjust seasoning with additional salt, pepper, or a pinch of smoked paprika. Serve hot, topped with crumbled bacon, chopped green onions, and extra shredded cheese.

Tips for the Perfect Loaded Baked Potato Soup

• Don’t Rush the Roux: Cooking the flour-butter mixture for a full 2 minutes ensures a smooth, lump-free soup and eliminates any raw flour taste.
• Use Cold Dairy: Add cold cream and sour cream slowly and at low heat to prevent separation or curdling.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shred block cheddar yourself for the smoothest melt.
• Adjust Thickness: If the soup is too thick, add more broth or milk a ¼ cup at a time. If too thin, simmer longer or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.
• Enhance Flavor: Add a splash of Worcestershire sauce, a few drops of hot sauce, or a pinch of dry mustard for deeper umami notes.
• Make Ahead: This soup reheats well. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or milk if needed.

Variations and Customizations

One of the best things about loaded baked potato soup is how easily it adapts to different tastes, dietary needs, and seasonal ingredients. Here are some delicious variations:

• Vegetarian Version: Omit bacon and use vegetable broth. Add smoked paprika or a few drops of liquid smoke for a smoky flavor.
• Dairy-Free/Vegan Option: Use olive oil instead of butter, a plant-based roux, unsweetened almond or cashew milk, and vegan cheese. Top with coconut bacon or roasted chickpeas for crunch.
• Gluten-Free: Replace all-purpose flour with cornstarch, arrowroot powder, or a gluten-free flour blend. Mix with cold broth before adding to avoid clumping.
• Add Vegetables: Stir in diced carrots, celery, leeks, or even cauliflower for added nutrition and texture.
• Spicy Kick: Add diced jalapeños, a dash of cayenne pepper, or top with pickled peppers for heat.
• Tex-Mex Twist: Use pepper jack cheese, black beans, corn, and top with crushed tortilla chips and cilantro.
• Loaded Toppings Bar: Serve the soup plain and let guests customize their bowls with toppings like crispy onions, guacamole, salsa, or ranch dressing.

Health Considerations and Nutritional Value

While loaded baked potato soup is undeniably rich and indulgent, it can be adapted to fit various dietary goals. Here’s a general nutritional breakdown per serving (approx. 1.5 cups, based on standard recipe with full-fat ingredients):

• Calories: ~350–450
• Fat: 20–30g (mostly from dairy and bacon)
• Saturated Fat: 10–15g
• Carbohydrates: 30–40g (primarily from potatoes and flour)
• Protein: 12–18g (from cheese, bacon, and dairy)
• Fiber: 3–5g
• Sodium: 800–1200mg (can be reduced by using low-sodium broth and less bacon/cheese)

Healthier Modifications:

• Use turkey bacon or omit bacon entirely.
• Substitute half the cream with whole milk or evaporated milk.
• Reduce cheese quantity or use part-skim mozzarella blended with sharp cheddar for better melt and lower fat.
• Add pureed cauliflower or white beans to boost fiber and reduce overall carbs.
• Use sweet potatoes for added vitamins and antioxidants.

Despite its richness, this soup offers potassium from potatoes, calcium from dairy, and protein from cheese and meat, making it a balanced meal when served with a side salad or whole-grain bread.

Ingredients

• 6–8 slices thick-cut bacon
• 2 tbsp bacon fat or butter
• 1 medium yellow onion, diced
• 2–3 garlic cloves, minced
• ¼ cup all-purpose flour (or cornstarch for GF)
• 4 cups chicken or vegetable broth
• 1.5–2 lbs russet or Yukon Gold potatoes, peeled and cubed
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• ½ cup sour cream
• 4 green onions, sliced (divided for cooking and garnish)
• Optional: pinch of smoked paprika, dash of hot sauce, Worcestershire sauce

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove and set aside, reserving 2 tbsp fat in the pot.
2. Add onion and sauté for 5–7 minutes until soft. Add garlic and cook 1 minute more.
3. Stir in flour and cook 1–2 minutes, stirring constantly.
4. Gradually whisk in broth until smooth. Bring to a simmer.
5. Add potatoes, salt, and pepper. Simmer 15–20 minutes until tender.
6. Partially blend soup with immersion blender for creamier texture (optional).
7. Reduce heat to low. Stir in cream, then gradually add cheese until melted.
8. Stir in sour cream and half the green onions. Adjust seasoning.
9. Serve hot, garnished with crumbled bacon, remaining green onions, and extra cheese.

FAQ

Can I freeze loaded baked potato soup?
It’s not recommended due to the dairy content, which may separate upon thawing and reheating. However, you can freeze the soup base (without cream, cheese, or sour cream) for up to 3 months. Thaw, reheat, and then add the dairy components fresh.

How do I prevent the soup from curdling?
Avoid boiling after adding dairy. Keep heat low and add cream and sour cream gradually. Using room-temperature dairy can also help.

Can I make this in a slow cooker?
Yes! Sauté bacon, onions, and garlic first. Transfer to slow cooker with broth, potatoes, and seasonings. Cook on high for 4 hours or low for 6–7. Mash slightly, then stir in cream, cheese, and sour cream during the last 30 minutes.

What can I serve with loaded baked potato soup?
Crusty bread, garlic toast, a crisp garden salad, or a grilled cheese sandwich make excellent pairings.

Why is my soup too thin/thick?
If too thin, simmer longer or add a cornstarch slurry. If too thick, stir in additional broth or milk until desired consistency is reached.

Summary

Loaded Baked Potato Soup combines the creamy richness of cheddar and sour cream with tender potatoes, smoky bacon, and fresh green onions for the ultimate comfort meal. Easy to customize and perfect for gatherings or cozy nights, this hearty soup brings the flavor of a loaded baked potato straight to your bowl.