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Homemade Loaded Baked Potato Soup

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There’s something undeniably comforting about a bowl of soup. It’s a dish that warms you from the inside out, perfect for those chilly evenings or when you’re just in need of a little pick-me-up. Among the many varieties of soup, Loaded Baked Potato Soup stands out as a favorite for many. It’s hearty, filling, and packed with the flavors of a classic baked potato, but in a warm, creamy form that’s easy to enjoy with a spoon.

If you’ve never made Loaded Baked Potato Soup at home, or if you’re looking to refine your recipe, this post will guide you through the process. We’ll cover the basics, offer some tips and variations, and help you make a soup that’s sure to become a regular in your meal rotation.

Why Loaded Baked Potato Soup?

Loaded Baked Potato Soup takes the best parts of a loaded baked potato—creamy potato, sharp cheddar cheese, smoky bacon, and tangy sour cream—and turns them into a dish that’s both easy to prepare and satisfying to eat. Unlike some soups that require long simmering times or specialized ingredients, this one is straightforward, using ingredients you likely already have in your kitchen.

The appeal of this soup lies in its simplicity and versatility. It’s rich enough to serve as a main course, especially when paired with a simple salad or some crusty bread. But it’s also adaptable; you can add your favorite toppings or adjust the ingredients to suit your taste.

The Ingredients

Let’s start by talking about the ingredients you’ll need. The base of the soup is made from potatoes, butter, flour, milk, and chicken broth. These ingredients create the creamy texture that’s key to the dish. You’ll also need some classic baked potato toppings: cheddar cheese, bacon, and green onions. Sour cream is optional, but it adds a nice tangy flavor that balances the richness of the soup.

Potatoes: Russet potatoes are the best choice for this soup. They’re starchy, which helps create a thick, creamy texture. You’ll want to bake them first to bring out their flavor and make them easier to peel and chop.

Butter and Flour: These are used to make a roux, which thickens the soup. A roux is simply a mixture of fat (in this case, butter) and flour cooked together. It’s the same method used to thicken sauces like gravy or béchamel.

Milk and Chicken Broth: These liquids form the base of the soup. Whole milk gives the soup a creamy texture, while chicken broth adds depth of flavor. You can adjust the ratio of milk to broth if you prefer a creamier or lighter soup.

Cheddar Cheese: Sharp cheddar is ideal because it adds a lot of flavor without needing to use a large amount. It melts smoothly into the soup, giving it a rich, cheesy taste.

Bacon: Bacon adds a smoky, savory flavor that pairs perfectly with the other ingredients. You’ll cook it until it’s crispy, then crumble it into the soup. Some of the bacon grease can also be used in the soup for extra flavor, though this is optional.

Fried bacon on a cutting board. Loaded Baked Potato Soup

Green Onions: These add a fresh, slightly sharp flavor that cuts through the richness of the soup. They’re used as a garnish, so feel free to add as much or as little as you like.

Sour Cream: Sour cream adds a tangy element that balances the richness of the cheese and bacon. It’s stirred into the soup at the end of cooking, just before serving.

The Process

Making Loaded Baked Potato Soup is a straightforward process, but there are a few steps to follow to ensure your soup turns out just right.

Bake the Potatoes: Start by baking your potatoes. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce them several times with a fork. This allows steam to escape during baking and prevents the potatoes from exploding in the oven. Bake the potatoes for 45-60 minutes, or until they’re soft when pierced with a knife. Once they’re done, let them cool enough to handle, then peel and chop them into cubes. Why bake the potatoes instead of boiling them? Baking concentrates the flavor of the potatoes and gives them a slightly drier texture, which helps thicken the soup. If you’re short on time, you can microwave the potatoes instead, but baking is worth the extra time for the best flavor.
Make the Roux: While the potatoes are baking, you can prepare the rest of the soup. Start by making a roux in a large pot. Melt the butter over medium heat, then stir in the flour. Cook the mixture for about 2 minutes, stirring constantly. This step is important because it removes the raw flour taste and helps the flour absorb the butter, which will prevent lumps in your soup.
Add the Liquids: Slowly whisk in the milk and chicken broth. It’s important to add the liquids gradually while whisking to prevent lumps from forming. Continue cooking and stirring until the mixture begins to thicken. This will take about 5-7 minutes. You want the soup to be thick enough to coat the back of a spoon, but not so thick that it’s more like a sauce than a soup.
Add the Potatoes: Once the soup base has thickened, add the cubed potatoes. Use a potato masher to slightly mash the potatoes in the pot. This creates a thicker texture and helps the potatoes absorb some of the soup’s flavor. If you prefer a smoother soup, you can mash the potatoes more, or even use an immersion blender to puree the soup.
Add the Cheese and Bacon: Stir in the shredded cheddar cheese until it’s melted and fully incorporated into the soup. Then, add about half of the crumbled bacon. Save the rest for garnishing the soup when serving. The bacon adds a smoky, savory flavor that complements the creaminess of the soup.
Season and Serve: Finally, season the soup with salt and pepper to taste. Stir in the sour cream just before serving, which adds a nice tangy flavor. Ladle the soup into bowls, then top with the reserved bacon, some extra shredded cheese, and chopped green onions. If you like, you can also add a dollop of sour cream on top.

Tips and Variations

Loaded Baked Potato Soup is a forgiving recipe, meaning you can adjust it to suit your tastes and dietary needs. Here are a few tips and variations to consider:

Make it lighter: If you’re looking to lighten up the soup, you can use half-and-half or low-fat milk instead of whole milk. You can also reduce the amount of cheese or use a reduced-fat version. Keep in mind that these changes will affect the soup’s richness and flavor.

Make it vegetarian: For a vegetarian version, you can use vegetable broth instead of chicken broth. You’ll also need to omit the bacon or use a vegetarian bacon substitute. The soup will still be flavorful, especially if you add extra cheese and green onions.

Add some veggies: If you want to add more vegetables to the soup, try stirring in some cooked broccoli, cauliflower, or corn. These vegetables pair well with the flavors of the soup and add extra texture and nutrients. For a more veggie filled stew, I love the Italian Vegetable Stew from Sinful Kitchen.

Make it gluten-free: To make the soup gluten-free, you can use a gluten-free flour blend to make the roux. Alternatively, you can skip the roux and thicken the soup with cornstarch or potato starch. Simply mix a few tablespoons of starch with a little cold water, then stir it into the soup and cook until thickened.

Use leftover potatoes: If you have leftover baked or mashed potatoes, you can use them in this soup. Just add them to the soup after you’ve made the roux and thicken the soup base. The flavor will be slightly different, but it’s a great way to use up leftovers.

Serve with toppings: One of the best things about Loaded Baked Potato Soup is the toppings. In addition to the usual bacon, cheese, and green onions, you can add whatever you like. Chives, diced tomatoes, sliced jalapeños, or even some hot sauce are all great options.

Storing and Reheating

Loaded Baked Potato Soup stores well, making it a great option for meal prep or leftovers. Here’s how to store and reheat it:

Refrigerating: Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, you may need to add a little extra milk or broth to thin it out, as the soup tends to thicken as it cools.

Freezing: This soup can also be frozen, though it may affect the texture slightly. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. When ready to eat, thaw the soup in the refrigerator overnight, then reheat on the stove, adding extra milk or broth as needed.

Reheating: To reheat the soup, place it in a pot over medium heat. Stir occasionally to prevent sticking, and add extra liquid if needed. You can also reheat individual portions in the microwave, but be sure to stir the soup halfway through to ensure even heating.

Conclusion

Loaded Baked Potato Soup is a classic comfort food that’s easy to make and sure to please. With its creamy texture, rich flavor, and satisfying toppings, it’s a dish that works well as a weeknight dinner, a cozy lunch, or even as part of a casual dinner party.

Looking for another great cheesy soup? Try this Broccoli Cheese Soup from On My Kids Plate.

Whether you’re new to making soup or a seasoned cook, this recipe is one you’ll want to keep in your rotation. It’s simple and adaptable.