Loaded Baked Potato Soup

 

Loaded baked potato soup is a creamy, hearty dish that brings all the flavors of a classic loaded baked potato into a comforting bowl of soup. Imagine the velvety smoothness of mashed potatoes, combined with savory bacon, sharp cheddar cheese, and a dollop of tangy sour cream—all topped with fresh green onions or chives. This soup is rich, filling, and packed with flavor, making it an ideal comfort food for chilly days or cozy nights at home.

What makes this dish a favorite among comfort foods is its versatility. It’s easily customizable to suit various dietary preferences and can be made vegetarian or gluten-free with simple substitutions. Whether you want to enjoy it as a meal on its own or as a starter to a bigger feast, loaded baked potato soup is sure to satisfy. Its popularity tends to soar during colder months when warm, hearty meals become even more appealing.

Why You’ll Love This Recipe

This recipe is beloved for its rich, creamy texture and perfectly balanced flavors. The combination of melted cheese, crispy bacon, and soft potatoes creates a delightful mix of savory elements. Plus, it’s incredibly easy to prepare and can be personalized to suit individual tastes. Whether you like your soup smooth and creamy or with chunks of potatoes, this dish is as flexible as it is delicious.

Section 1: Ingredients and Substitutions

Main Ingredients:

• Potatoes:
  The type of potato you use is key to the texture of the soup. Russet potatoes are the best option because of their high starch content, which creates a creamy, thick consistency. Alternatively, Yukon Gold potatoes can be used for a slightly buttery flavor and a smoother texture.
• Bacon:
  Crispy, savory bacon adds a smoky depth to the soup. It’s crumbled on top, but you can also use the rendered fat to add richness to the soup base. Turkey bacon or plant-based bacon alternatives can be used for a lighter or vegetarian version.
• Cheddar Cheese:
  Sharp cheddar is the classic choice for this soup, providing both richness and tangy sharpness. You can also experiment with other cheeses, such as Monterey Jack or Gruyère, depending on your taste.
• Sour Cream:
  Sour cream gives the soup a smooth, creamy texture and a slight tang. It helps to balance the richness of the cheese and bacon. If you want a lighter version, you can substitute with Greek yogurt.
• Green Onions or Chives:
  These fresh ingredients are added as a garnish, providing a crisp, bright contrast to the richness of the soup.
• Chicken Broth:
  Chicken broth forms the flavorful base of the soup. Use a low-sodium broth to control the saltiness, or substitute with vegetable broth for a vegetarian version.
• Butter and Flour:
  The combination of butter and flour is used to create a roux, which thickens the soup. It’s important to cook the flour to remove the raw taste before adding liquids.
• Milk or Heavy Cream:
  These dairy ingredients provide the creamy consistency that defines the soup. For a lighter soup, use whole or 2% milk, while heavy cream will result in a richer texture.

Substitutions and Variations:

• Vegetarian Options:
  To make the soup vegetarian, simply use vegetable broth instead of chicken broth, and omit the bacon. You can add smoked paprika or liquid smoke for a hint of that classic smoky flavor without the meat.
• Gluten-Free Version:
  If you’re avoiding gluten, replace the flour in the roux with gluten-free flour or cornstarch to thicken the soup without compromising on texture.
• Dairy-Free Option:
  For a dairy-free version, swap the milk or cream with a non-dairy alternative such as coconut milk, almond milk, or oat milk. Be sure to choose a neutral-flavored option to avoid altering the taste of the soup too much.
• Adding Other Vegetables:
  This recipe is highly adaptable, and you can add extra veggies like broccoli, cauliflower, or carrots to boost the nutritional value while adding more texture and flavor.

Section 2: Step-by-Step Instructions for Making the Soup

Step 1: Prepare the Potatoes

The first step in making loaded baked potato soup is to prepare the potatoes. You have a few options for cooking them depending on your preference and time.

• Oven-Baked Potatoes:
  For a traditional approach, bake the potatoes in the oven at 400°F (200°C) for about 45-60 minutes until they’re soft and can be easily pierced with a fork. Let them cool slightly, then peel and cube them into bite-sized pieces for the soup.
• Boiled Potatoes:
  Boiling is a quicker method. Peel and cube the potatoes first, then place them in a pot of salted water. Bring the water to a boil and cook for 15-20 minutes until the potatoes are tender.
• Microwaved Potatoes:
  If you’re short on time, microwaving is the fastest method. Pierce the potatoes with a fork, wrap them in a damp paper towel, and microwave on high for 8-12 minutes, turning halfway through. Once cooked, peel and cube.

Step 2: Cook the Bacon

Bacon adds a delicious smoky flavor to the soup, and it’s important to cook it to crisp perfection.

• Cooking Bacon:
  Heat a large skillet over medium heat and cook the bacon strips until crispy, about 7-10 minutes. Make sure to flip the bacon occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain the excess grease. Crumble the bacon once it has cooled slightly.
• Save the Bacon Grease:
  Reserve about 2 tablespoons of the bacon grease in the pan for added flavor. This can be used to cook the base of the soup for extra richness and depth of flavor.

Step 3: Make the Roux

A roux is a key component to thicken the soup and create a smooth texture.

• Making the Roux:
  In the same pot where you cooked the bacon (or in a clean soup pot if you prefer), melt 4 tablespoons of butter over medium heat. Once melted, whisk in ¼ cup of flour. Stir constantly for 2-3 minutes, allowing the flour to cook and avoid a raw taste. Be sure to whisk continuously to prevent lumps from forming. The mixture should become bubbly and slightly golden.

Step 4: Add Broth and Potatoes

After the roux is ready, it’s time to add the liquids and potatoes to start forming the soup base.

• Adding the Broth and Milk/Cream:
  Gradually whisk in 4 cups of chicken broth and 2 cups of milk or heavy cream into the roux. Stir the mixture thoroughly to combine, and bring it to a simmer over medium heat.
• Incorporate the Potatoes:
  Add the cubed potatoes to the pot and stir gently. Let the soup simmer for 10-15 minutes, stirring occasionally, until the potatoes are tender and the soup begins to thicken. If the soup feels too thick, add more broth or milk until you reach your desired consistency.

Step 5: Blend the Soup (Optional)

Blending the soup is optional and depends on your preferred texture.

• For a Smooth Texture:
  Use an immersion blender to blend the soup directly in the pot until smooth, or transfer portions of the soup to a countertop blender. Blend until the soup reaches a creamy consistency, then return it to the pot.
• For a Chunky Texture:
  If you prefer some potato chunks in your soup, blend only half of the soup and leave the rest chunky. This creates a nice balance of creamy and textured bites.

Step 6: Stir in the Cheese and Sour Cream

Once the soup has thickened to your liking, it’s time to add the final ingredients.

• Add Cheese and Sour Cream:
  Stir in 1 ½ cups of shredded cheddar cheese and ½ cup of sour cream. Stir until the cheese is fully melted and incorporated into the soup, creating a rich, creamy consistency. Taste and adjust the seasoning with salt and pepper as needed.

Step 7: Assemble the Toppings

The toppings are what truly make this soup “loaded” and add extra layers of flavor and texture.

• Classic Toppings:
  Crumbled bacon, shredded cheddar cheese, chopped green onions or chives, and a dollop of sour cream are the traditional garnishes for loaded baked potato soup. These toppings not only enhance the flavor but also add visual appeal.
• Creative Toppings:
  For a twist on the classic, try adding slices of avocado, a dash of hot sauce for spice, or crispy fried onions for an extra crunch. You can also sprinkle some smoked paprika or freshly cracked black pepper for a gourmet touch.

Section 3: Tips for the Best Loaded Baked Potato Soup

1. Avoiding Curdling

Curdling can occur when dairy is added too quickly or cooked at a high temperature. To prevent this:

• Slowly Add Dairy: When adding milk, cream, or sour cream to the soup, make sure to do so gradually. Stir continuously to incorporate it smoothly into the soup.
• Keep the Heat Low: After adding the dairy, keep the soup over low or medium heat. Avoid bringing the soup to a boil, as high heat can cause the dairy to separate and curdle.

2. Adjusting the Thickness

Everyone likes their soup at different levels of thickness. Here’s how to adjust it to your liking:

• Too Thick: If your soup ends up too thick, you can thin it out by adding a bit more chicken broth or milk. Start with small amounts, stirring it in gradually until you reach your desired consistency.
• Too Thin: If the soup is too thin, you can thicken it by either simmering it longer to reduce the liquid or by using a cornstarch slurry. To make a slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and let it simmer until it thickens.

3. Balancing Flavors

Loaded baked potato soup is all about depth of flavor, and simple seasonings can make a big difference:

• Salt and Pepper: Season the soup with salt and pepper to taste after the cheese has melted. Cheddar can be salty, so adjust accordingly.
• Enhance the Flavor: For a more dynamic taste, add a dash of hot sauce, smoked paprika, or even garlic powder. These will deepen the flavor and give the soup a little kick, without overpowering the other ingredients.

4. Reheating Without Losing Texture

When reheating leftover soup, it’s important to retain the creamy texture:

• Use Low Heat: Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating. Avoid using high heat, as it can cause the dairy to break down.
• Microwave Method: If reheating in the microwave, do so in short intervals, stirring between each to ensure the soup warms evenly without curdling or separating.

Section 4: Serving Suggestions and Pairings

Best Ways to Serve the Soup

Loaded baked potato soup is best served warm, allowing the cheese to stay melted and the flavors to meld together perfectly. Offer toppings such as crumbled bacon, shredded cheddar, green onions, and sour cream on the side, so everyone can customize their bowl to their liking. For an extra touch, serve the soup in bread bowls or with a sprinkle of fresh herbs for added visual appeal.

Ideal Pairings

To complement the rich, creamy texture of the soup, pair it with crusty bread or garlic bread. The crisp exterior of the bread contrasts beautifully with the smoothness of the soup and is perfect for dipping. A light side salad with a simple vinaigrette can help balance the richness of the meal, adding freshness and a bit of acidity to cleanse the palate.

Drinks That Complement the Meal

For beverages, a light beer or crisp white wine like Chardonnay or Sauvignon Blanc works well to cut through the richness of the soup. For a non-alcoholic option, sparkling water with a splash of lemon provides a refreshing and light contrast to the hearty flavors of the dish.

Section 5: Storing and Reheating the Soup

Storing Leftover Soup in the Fridge

To store leftover loaded baked potato soup, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Ensure the soup has cooled to room temperature before refrigerating to avoid condensation, which can affect the texture.

Freezing Instructions

If you’d like to store the soup for a longer period, it can be frozen. Portion out the soup into individual servings using freezer-safe containers or resealable freezer bags. This makes it easier to reheat only what you need. Freeze for up to 3 months. Note that dairy-based soups may slightly change in texture after freezing, so avoid adding sour cream before freezing; stir it in after reheating.

Best Ways to Reheat

For the best results, reheat the soup on the stovetop over low heat, stirring occasionally to ensure even heating and prevent the dairy from separating. If using a microwave, reheat in short intervals (30 seconds to 1 minute), stirring in between to retain the soup’s smooth texture. Adding a little extra broth or milk while reheating can help restore its creamy consistency if it thickens too much.

Section 6: Customization Ideas for Loaded Baked Potato Soup

Loaded baked potato soup is incredibly versatile and can be tailored to suit a variety of tastes and dietary preferences. Here are some great customization ideas:

Adding Protein

Boost the soup’s heartiness by incorporating additional protein sources:

• Diced Ham: Add diced, cooked ham for a salty, savory punch.
• Shredded Chicken or Turkey: Leftover roasted chicken or turkey works well, adding a lean source of protein that complements the creaminess of the soup.

Incorporating Other Vegetables

Enhance the nutritional value of your soup by adding more vegetables:

• Broccoli: Stir in steamed broccoli florets for a burst of color and fiber.
• Corn: Sweet corn kernels (fresh, canned, or frozen) add a slight sweetness and additional texture.
• Leeks: Use leeks to bring a mild onion flavor that blends seamlessly with the creamy base.

Spice It Up

For those who enjoy a bit of heat, spice up the soup with:

• Jalapeños: Fresh or pickled jalapeño slices add a kick of heat.
• Chipotle Peppers: Smoked chipotle peppers or chipotle powder provide a smoky, spicy depth.
• Cayenne Pepper: A dash of cayenne adds just the right amount of spice without overpowering the other flavors.

Lightening It Up

If you’re looking to make the soup a bit lighter without losing flavor:

• Use Low-Fat Cheese: Opt for low-fat cheddar or reduced-fat cheese.
• Swap Milk or Sour Cream: Use low-fat milk or replace sour cream with Greek yogurt to maintain the tangy creaminess with fewer calories.

Vegan Version

For a plant-based version of loaded baked potato soup:

• Plant-Based Milk and Cheese: Use almond, oat, or coconut milk for the soup base, and add vegan cheese for the creamy consistency.
• Tempeh or Coconut Bacon: Replace regular bacon with crispy tempeh bacon or coconut bacon for a smoky flavor that’s vegan-friendly.

Section 7: Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?

Yes, loaded baked potato soup is an excellent make-ahead dish. In fact, the flavors often deepen and meld together after sitting for a day, making it taste even better. Prepare the soup as instructed, store it in an airtight container in the refrigerator, and reheat it gently over low heat when ready to serve. Be sure to stir occasionally to maintain its creamy texture and prevent the dairy from separating.

Can I use leftover mashed potatoes in this soup?

Yes, you can incorporate leftover mashed potatoes into the soup. They can help thicken the soup, but be aware that the texture will be different—likely smoother and more dense than using cubed potatoes. Add the mashed potatoes during the blending step and adjust the liquid as needed to ensure the soup doesn’t become too thick.

What type of cheese works best for this soup?

Sharp cheddar is the most commonly used cheese in loaded baked potato soup because of its strong, tangy flavor, which cuts through the richness of the other ingredients. However, other cheeses can be used as well. Monterey Jack adds a milder, creamier taste, while Gruyère offers a nutty flavor. For a unique twist, try using a smoked cheese to add a smoky depth of flavor that complements the bacon.

How can I make the soup thicker?

If your soup turns out thinner than you’d like, there are a few ways to thicken it:

• Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Let it simmer until the soup thickens.
• Add More Potatoes: You can blend more potatoes into the soup or mash some of the cubed potatoes to naturally thicken the consistency.
• Reduce the Liquid: Simmer the soup longer with the lid off to allow excess liquid to evaporate, which will make the soup thicker over time.

Can I freeze this soup?

Yes, you can freeze loaded baked potato soup, but there are a few important considerations. Dairy-based soups can sometimes separate or develop a grainy texture after freezing. To avoid this, leave out the sour cream before freezing. Add it after you thaw and reheat the soup for the best texture. When freezing, portion the soup into freezer-safe containers, and it will last for up to 3 months. To reheat, warm it slowly on the stovetop, stirring often, and add a bit of fresh milk or broth if it’s too thick.

Section 8: Final Thoughts and Recipe Summary

Loaded baked potato soup is an incredibly easy and flexible recipe that anyone can master. With its simple ingredients and straightforward steps, this hearty soup is perfect for busy weeknights or meal prepping for the week ahead. The recipe can be easily adjusted to suit different dietary needs, whether you prefer a vegetarian, gluten-free, or lighter version. Plus, you can customize it with your favorite toppings or ingredients to make it truly your own.

This soup’s cozy and comforting nature makes it a popular choice during colder months, providing warmth and satisfaction with every spoonful. The combination of creamy potatoes, smoky bacon, sharp cheddar, and fresh green onions creates a rich and indulgent dish that feels like a warm hug in a bowl.

Don’t be afraid to experiment with different toppings like crispy fried onions, spicy jalapeños, or even avocado for a modern twist. Whether served as a meal on its own or paired with bread and a salad, loaded baked potato soup is a crowd-pleaser that you’ll want to make again and again. Enjoy making it your own with the endless possibilities!

Print