This Loaded Baked Potato Soup is warm and creamy, packed with potatoes, cheese, and crispy bacon. It’s like a hug in a bowl, especially on chilly days!
I love topping mine with extra cheese and green onions—it’s the best! Plus, it’s super easy to whip up for family dinners or cozy nights in. Can’t wait for you to try it!
Key Ingredients & Substitutions
Baking Potatoes: I recommend using Russet potatoes for their starchy texture and ability to create a creamy soup. If you’re in a pinch, Yukon Golds can work too, but they won’t be as fluffy.
Bacon: Bacon adds a fantastic smoky flavor! If you want a healthier option, substitute turkey bacon or omit it altogether. Smoked paprika can mimic the flavor nicely.
Cheddar Cheese: Sharp cheddar gives a rich taste. If you’re looking for alternatives, try gouda or a dairy-free cheese for a vegan version. Just ensure it’s meltable!
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute, plus it packs more protein. For a dairy-free option, use cashew cream or a dairy-free sour cream.
How Do I Get the Right Texture for My Soup?
For the perfect creamy texture, it’s key to mash some of the potatoes while leaving some chunks. Here’s how:
- Cook the potatoes until they’re very tender. This usually takes about 15-20 minutes.
- After draining, use a masher or immersion blender to break up about half of the potatoes. This gives a delightful chunky consistency.
- If you prefer a smoother soup, blend more thoroughly, but remember a bit of texture is nice!
Keep tasting as you go to find the texture and thickness you enjoy most—cooking should be fun!
Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large baking potatoes (about 3 pounds), peeled and diced
- 4 cups chicken broth
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 slices bacon
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup sour cream (plus extra for garnish)
- 1 cup whole milk or half-and-half
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 3 green onions, thinly sliced
- Salt and black pepper to taste
How Much Time Will You Need?
This comforting soup will take about 30 minutes to prepare and cook, plus some extra time for chopping and sautéing. Perfect for a quick yet hearty meal!
Step-by-Step Instructions:
1. Cook The Potatoes:
In a large pot, add the peeled and diced potatoes along with the chicken broth. Bring everything to a boil and let it cook until the potatoes are tender, which should take about 15-20 minutes.
2. Prepare The Bacon:
While the potatoes are cooking, heat a skillet over medium heat and cook the bacon until it’s crispy. Once it’s done, remove it from the skillet, crumble it, and set it aside. Be sure to leave about 1 tablespoon of the bacon grease in the skillet for flavor!
3. Sauté The Onions and Garlic:
In the same skillet with the bacon fat, add the chopped onions and sauté until they’re softened and translucent, around 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. Remove from heat and set aside.
4. Mash The Potatoes:
When the potatoes are tender, consider draining some of the broth if you want a thicker soup; just keep a little for mashing. Use a potato masher or an immersion blender to mash a portion of the potatoes in the pot, but leave some chunks for texture.
5. Make The Roux:
In a separate small saucepan, melt the butter over medium heat. Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
6. Combine The Mixtures:
Gradually whisk the milk (or half-and-half) into the roux, continuing to cook and stir until the mixture thickens, about 3-5 minutes. Then, pour this creamy mixture into the pot with the potatoes and broth, stirring well to combine.
7. Final Touches:
Add in the sautéed onions and garlic, 1 cup of shredded cheddar cheese, and sour cream. Mix everything together until the cheese has melted and the soup is creamy.
8. Season And Serve:
Give your soup a taste and add salt and black pepper as needed. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions for a pop of color and flavor!
9. Enjoy Your Soup!
Serve hot and enjoy the cozy warmth of your homemade loaded baked potato soup!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are the best for a creamy texture, Yukon Golds can also work well. Just keep in mind they may add a slightly different flavor and texture to the soup.
What Can I Substitute for Chicken Broth?
If you prefer a vegetarian version, vegetable broth is a great substitute. You can also use water combined with bouillon cubes for flavor if you don’t have broth on hand.
How Long Can I Store Leftovers?
Your leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup Vegan?
Yes, you can! Use plant-based milk and sour cream, skip the bacon, or replace it with a vegetarian bacon alternative. Ensure you also use vegetable broth instead of chicken broth.
