Save Loaded baked potato soup is the kind of recipe that feels like a warm hug on a chilly evening. Creamy potatoes blend with savory bacon and sharp cheddar for a bowlful of comfort. This is my go-to when I want a meal that feels both special and familiar. Every time I make it the kitchen fills with rich aromas and everyone starts drifting in hoping for a bowl.
This soup saved more than one winter weeknight when cravings for takeout hit. The first spoonful always reminds me of cozy family game nights gathered around the table.
Ingredients
- Russet potatoes: The starchy texture makes the soup extra creamy Choose firm clean potatoes without any green spots
- Bacon: Adds smoky depth and crunch Thick cut works best and look for pieces with more meat than fat
- Yellow onion: Gives a savory base Look for firm onions without any sprouting
- Garlic: Infuses the soup with flavor Fresh cloves are best but jarred will do in a pinch
- Chicken broth: Lends richness without overpowering Use low sodium if you want more control over salt
- Heavy cream or whole milk: Makes the soup velvety and lush Try to use fresh cream for the richest taste
- Sharp cheddar cheese: Melts into the broth and gives a tangy kick Hand shred for best melting
- Sour cream: Adds a cool tang and silks out the texture
- Chives or green onions: Sprinkle on top for color and sharpness Always choose ones with a bright green color
- Salt and pepper: Essential for balancing all the flavors Freshly ground pepper brings more aroma
Instructions
- Cook the Bacon:
- Start by placing slices of bacon into a cold pot and cook over medium heat Stir occasionally until crispy and browned about 8 minutes Transfer to paper towels but leave a few tablespoons of the bacon fat in the pot
- Sauté the Aromatics:
- Add diced onion to the pot with bacon fat Sauté over medium low heat until translucent and golden about 5 to 7 minutes Stir in minced garlic for another 1 minute until fragrant
- Prepare the Potatoes:
- Peel and dice your russet potatoes into half inch cubes Add to the pot and stir so they soak up the flavor Cook for 2 to 3 minutes while stirring gently
- Simmer the Soup:
- Pour in chicken broth until the potatoes are just covered Bring to a gentle simmer and cook uncovered for 15 to 20 minutes Test a cube with a fork to make sure it is soft and tender
- Create the Creamy Base:
- With a potato masher mash some of the potatoes in the pot until thickened but still chunky Stir in heavy cream and let it heat through for about 2 minutes Do not boil
- Add Cheese and Finish:
- Turn heat to low and stir in sharp cheddar cheese in small handfuls until melted completely Add sour cream and most of the cooked bacon Cook very gently while stirring until smooth and creamy
- Season and Serve:
- Taste and adjust with salt and pepper Ladle into bowls and top with reserved bacon shredded cheese sour cream and fresh chives
Save The bacon is always my favorite ingredient no matter how many times I try to skip the topping to be healthier I miss that salty crunch Each time I serve this soup someone asks for seconds and the last scoop is always scraped from the pot.
Storage Tips
Let the soup cool completely before transferring to airtight containers. It will keep in the fridge for up to four days. Reheat gently on the stovetop stirring often to keep the creamy texture smooth. If it thickens too much just add a splash of broth or milk to loosen it up. Sometimes I freeze single portions for busy weeks and they heat up beautifully for a comforting lunch.
Ingredient Substitutions
No bacon Try diced ham for a different but still savory flavor. Swap in Yukon Gold potatoes for a buttery twist or sub in half cauliflower for a lighter option. For those avoiding dairy you can use coconut cream and dairy free cheese though the classic version always wins in my house. Craving smokiness Add a pinch of smoked paprika as the potatoes simmer.
Serving Suggestions
Pair this soup with a crisp green salad or warm crusty bread. Sometimes I set up a toppings bar with extra bacon, cheddar, jalapeños, and hot sauce so everyone can customize their bowl. Serving in bread bowls takes it completely over the top especially for parties or cozy nights in.
Cultural Context
Loaded baked potato soup is a modern spin on traditional American potato soups, drawing inspiration from classic steakhouse baked potatoes. It is a favorite for potlucks and cold weather gatherings and always draws a crowd. While the toppings and cheeses may vary regionally, at its heart, this soup is all about providing warmth and comfort.
Seasonal Adaptations
In spring stir in fresh peas or asparagus tips during the last minutes of cooking. Summer is perfect for sprinkling diced garden tomatoes on top just before serving. During autumn add roasted garlic for a nutty sweetness and swap chives for sautéed leeks. Always use vegetables at their peak for extra color and flavor.
Save This soup thickens as it sits so plan to add liquid if reheating Leftover soup can be used as a topping for baked potatoes or even spooned into an omelet For extra crunch try topping with crushed crackers or crispy fried onions.
Kitchen Tips & Answers
- → What are the main ingredients?
Baked potatoes, cheddar cheese, crispy bacon, chives, milk, and butter form the base of this classic soup.
- → Can I use leftover baked potatoes?
Absolutely. Leftover baked potatoes work well for a hearty texture and deeper flavor.
- → How do I thicken the soup?
Mashing part of the potatoes or adding a flour slurry helps achieve a creamy consistency.
- → What toppings enhance the dish?
Try sour cream, extra shredded cheese, chopped scallions, or more bacon for added flavor.
- → Is this soup freezer-friendly?
Yes, cool completely before freezing in airtight containers. Reheat gently to preserve texture.
- → Can it be made vegetarian?
Yes, omit bacon and use vegetable broth. Top with sautéed mushrooms or crispy onions if desired.