If there is one soup that feels like a comforting hug on a chilly day, it has to be this Creamy Loaded Baked Potato Soup Recipe. This soup is the ultimate blend of velvety cream, tender baked potatoes, sharp cheddar cheese, and savory bacon bits—all coming together in a bowl of pure happiness. It’s the kind of dish that warms your soul while satisfying every craving for something hearty and delicious. Whether you’re making a cozy dinner for yourself or feeding a hungry crowd, this recipe offers an easy but impressive way to enjoy all the best flavors of a loaded baked potato in soup form.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the layers of flavor, texture, and richness that make this soup so irresistible. From the creamy dairy to the smoky bacon, everything works in harmony to create a truly satisfying bowl.
- Russet potatoes: The perfect potato for baking and mashing, they bring hearty substance and a tender texture.
- Olive oil: Used for sautéing onions, it adds a mild richness and depth to the flavor base.
- Onion: Provides a subtle sweetness that complements the smoky and creamy elements.
- Garlic: Adds a fragrant kick that elevates the overall flavor.
- All-purpose flour: Helps thicken the soup, giving it that luscious consistency.
- Chicken broth: Creates a savory, comforting liquid base for the soup.
- Whole milk and heavy cream: These combine to make the soup delightfully creamy and rich.
- Salt, black pepper, smoked paprika: Essential seasonings that bring balanced seasoning and a hint of smoky warmth.
- Sharp cheddar cheese: Melts beautifully to add sharp, tangy flavor and gooey texture.
- Sour cream: Adds a tangy finish that brightens and enriches the soup.
- Bacon: Crispy, salty bacon crumbles add a satisfying crunch and smoky bite.
- Green onions: Used fresh for a pop of color and mild onion flavor.
How to Make Creamy Loaded Baked Potato Soup Recipe
Step 1: Bake and Prepare the Potatoes
First, bake those russet potatoes until they’re perfectly soft and tender all the way through. Once cooled enough to handle, peel and dice them into bite-sized chunks. This step is crucial because these potatoes form the hearty backbone of the soup, providing delightful chunks that hold their shape and texture beautifully.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add finely chopped onions and cook until translucent and tender. This slow cooking process releases the onions’ natural sweetness and forms a flavorful base for your soup. Next, stir in minced garlic and cook for just about a minute until fragrant—this adds that unmistakable savory aroma that makes you excited for what’s coming next.
Step 3: Create the Roux for Thickness
Sprinkle in the flour and stir constantly for one to two minutes. This step cooks out the raw flour taste and creates a roux, which is the key to achieving that creamy, velvety texture in your soup. Be patient here—it’s what will make the soup rich and smooth rather than thin or watery.
Step 4: Slowly Add the Liquids
Gradually whisk in the chicken broth to avoid lumps, creating a smooth soup base. Then, pour in the whole milk and heavy cream while stirring continuously. This combination of liquids brings the creamy richness necessary for the signature texture of this soup while keeping it perfectly balanced.
Step 5: Season and Simmer
Add salt, black pepper, and smoked paprika to the pot. The smoked paprika layers in a subtle smoky warmth that complements the bacon’s flavor beautifully. Let the soup come to a gentle simmer to thicken and allow all those flavors to meld together.
Step 6: Add Potatoes and Melt Cheese
Stir in your diced baked potatoes and let them warm through, breaking down slightly to give the soup some body and heartiness. Then, remove the pot from heat and stir in sharp cheddar cheese until it melts fully, infusing the soup with rich, tangy goodness that makes every spoonful delightful.
Step 7: Finish with Sour Cream
Finally, stir in sour cream to add another layer of creaminess and a slight tang, rounding out the soup’s flavor profile perfectly. This step transforms the soup into a silky, decadent treat that’s impossible to resist.
How to Serve Creamy Loaded Baked Potato Soup Recipe
Garnishes
Top your soup with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if you like. These garnishes add texture, fresh bursts of flavor, and visual appeal, turning a simple bowl of soup into a feast for the eyes and palate.
Side Dishes
Serve this soup alongside a crisp green salad or freshly baked crusty bread to soak up every last bit of creamy goodness. Garlic bread or a warm cornbread muffin also pairs wonderfully, balancing the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup inside hollowed-out mini bread bowls or sprinkle crispy fried onions on top for added crunch. You can also drizzle a bit of hot sauce or swirl in pesto for an extra flavor punch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup refrigerated in an airtight container for up to three days. The flavors actually deepen with time, making your next meal even tastier.
Freezing
This soup freezes well, so pour it into freezer-safe containers and store for up to two months. Just be sure to leave some space at the top as the soup may expand slightly while freezing.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent sticking. Add a splash of milk or broth if the soup has thickened too much after refrigeration or freezing, to bring it back to that perfect creamy consistency.
FAQs
Can I use a different type of potato for this soup?
Russet potatoes are ideal for this recipe because of their fluffy interior and ability to hold texture after baking, but Yukon Golds can be used for a slightly creamier, buttery flavor.
Is it possible to make this soup vegetarian?
Absolutely! Simply substitute vegetable broth for the chicken broth and omit the bacon or use a vegetarian bacon alternative, and you’ll still have a rich and satisfying soup.
How can I make this soup dairy-free?
You can swap the milk and cream with unsweetened almond milk or coconut milk and use dairy-free cheese and sour cream alternatives. The flavor and creaminess will be different but still delicious.
Can I prepare this soup in a slow cooker?
Yes, after sautéing the onions and garlic, add all ingredients except cheese and sour cream to the slow cooker. Cook on low for 4-6 hours, then stir in cheese and sour cream before serving.
What’s the best way to avoid lumps when adding flour?
Make sure to stir the flour constantly when adding it to the hot oil, and whisk the broth in slowly to create a smooth roux. This ensures your soup will be perfectly creamy without any clumps.
Final Thoughts
There’s truly nothing like a bowl of this Creamy Loaded Baked Potato Soup Recipe to bring warmth and comfort any day of the year. It’s simple enough for a weeknight dinner yet impressive enough to serve guests. I encourage you to give this recipe a try and experience the cozy, rich flavors that only a loaded baked potato soup can offer. Once you do, it just might become your go-to favorite soup that everyone asks for again and again.
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Creamy Loaded Baked Potato Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy loaded baked potato soup combines tender baked russet potatoes with a rich blend of cheddar cheese, sour cream, and crispy bacon. Perfectly seasoned and finished with green onions and smoked paprika, this comforting soup is ideal for chilly days or cozy dinners.
Ingredients
Potatoes
- 4 large russet potatoes, baked
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Cheese and Cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (204°C) and bake the russet potatoes until they are fork-tender, approximately 45-60 minutes. Once cooled, peel and dice them into bite-sized pieces.
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, avoiding burning.
- Create Roux: Sprinkle the all-purpose flour into the pot, stirring constantly to combine with the onions and garlic. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth: Slowly whisk in the chicken broth, ensuring the mixture is smooth without lumps.
- Add Dairy: Gradually pour in the whole milk and heavy cream while stirring continuously to fully combine.
- Season Soup: Bring the mixture to a gentle simmer, then add the salt, black pepper, and smoked paprika, stirring to distribute the flavors evenly.
- Add Potatoes: Stir in the diced baked potatoes, allowing them to heat through and soften slightly, simmering for about 10 minutes while occasionally stirring.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until it is fully melted and incorporated.
- Add Sour Cream: Mix in the sour cream thoroughly until the soup is creamy and smooth.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream as desired. Serve immediately.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon alternative.
- If you prefer a thinner soup, add additional milk or broth to reach your desired consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure to stir constantly when adding flour and dairy to avoid lumps.
- For added flavor, try adding a pinch of cayenne pepper or chives as garnish.
