Loaded Baked Potato Soup Recipe

There's nothing quite like a bowl of warm, hearty, and creamy soup to comfort you on a chilly day, and this Loaded Baked Potato Soup is the perfect solution. Packed with rich, flavorful ingredients like crispy bacon, melted cheese, and soft potatoes, this soup combines everything you love about baked potatoes in a bowl! Whether you're cooking for a cozy night in or a special family gathering, this recipe will quickly become a household favorite. Ready to dive into the creamy goodness? Read on to learn how to make this delicious soup from scratch!

this Recipe

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What is Loaded Baked Potato Soup?

Loaded Baked Potato Soup is a creamy, savory dish that captures the essence of a classic loaded baked potato, but in soup form. The main ingredients include potatoes, cheese, bacon, sour cream, and green onions, creating a rich and satisfying combination of flavors. The soup is thick, creamy, and comforting, making it the perfect dish to warm you up in colder months. It's easy to make and can be customized to suit your taste preferences.

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Ingredients List for Loaded Baked Potato Soup

To make the perfect Loaded Baked Potato Soup, you'll need the following ingredients:

• 6 large Russet potatoes: These potatoes have the perfect starchy texture for a creamy soup.
• 6 slices of bacon: Crisp, salty bacon adds a smoky flavor and delicious crunch.
• 1 medium onion, diced: Onion provides a savory base for the soup’s flavor.
• 3 cloves of garlic, minced: Fresh garlic adds a depth of flavor to the soup.
• 4 cups chicken broth: Chicken broth provides a flavorful base for the soup, making it richer.
• 2 cups milk: This helps make the soup extra creamy and smooth.
• 1 cup heavy cream: For added richness and a velvety texture.
• 2 cups shredded cheddar cheese: Melty cheese is one of the stars of this recipe, adding sharp and creamy notes.
• ½ cup sour cream: Sour cream gives the soup a tangy kick and enhances its creaminess.
• Salt and pepper to taste: Seasonings that bring out the best in all the other ingredients.
• ¼ cup butter: Used for sautéing the onions and garlic, adding richness.
• 2 tablespoons flour: Helps thicken the soup to a perfect, creamy consistency.
• Chopped green onions: A bright, fresh garnish for the finished dish.

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Ingredients List for Loaded Baked Potato Soup (Additional Toppings)

If you want to make your Loaded Baked Potato Soup extra special, consider adding these optional toppings:

• Extra shredded cheddar cheese: For an even cheesier finish.
• Additional crispy bacon bits: Because you can never have too much bacon!
• Sour cream dollops: A little extra for topping each serving.
• Chopped chives: Another fresh green garnish that pairs beautifully with the soup’s flavors.
• Crumbled crackers or croutons: For added texture and crunch.

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Substitutions and Variations

• Potatoes: While Russet potatoes are ideal for their starchy texture, you can also use Yukon Gold potatoes for a creamier consistency. Red potatoes can work too, though they’ll have a different texture.
• Bacon: Turkey bacon or pancetta can be used as a substitute for pork bacon if you're looking for a lighter option. Alternatively, you can leave the bacon out entirely for a vegetarian version.
• Milk and cream: If you're looking for a lighter version of this soup, you can substitute whole milk or even 2% milk for the cream. For a non-dairy alternative, use coconut milk or almond milk, but be aware that this will change the flavor.
• Cheese: Feel free to experiment with different kinds of cheese. Monterey Jack, Gruyere, or even smoked cheddar can add interesting flavor twists.
• Gluten-free option: Use cornstarch instead of flour to thicken the soup if you need a gluten-free version.

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Step-by-Step Cooking Instructions

Now that you’ve gathered all your ingredients, it's time to cook! Follow these simple steps for the perfect Loaded Baked Potato Soup.

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How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean and prick them a few times with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool.
2. Cook the Bacon: While the potatoes are baking, cook the bacon in a large pot or skillet over medium heat until crispy. Remove the bacon and drain on a paper towel-lined plate. Once cool, crumble the bacon into small pieces and set aside. Leave about 1-2 tablespoons of bacon fat in the pot for added flavor.
3. Sauté the Aromatics: In the same pot with the reserved bacon fat, add the butter and diced onions. Sauté over medium heat until the onions are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
4. Make the Base: Sprinkle the flour over the onions and garlic, stirring to combine. This will help thicken the soup. Slowly whisk in the chicken broth, making sure to break up any lumps from the flour. Bring the mixture to a simmer and cook for 5-7 minutes until it starts to thicken.
5. Add the Potatoes: Once the baked potatoes have cooled, scoop the flesh out of the skins and roughly mash or dice the potatoes. Add the potato pieces to the pot. Stir in the milk and heavy cream, and continue to simmer for 10-15 minutes to allow all the flavors to meld together.
6. Add the Cheese and Seasonings: Gradually stir in the shredded cheddar cheese until it melts into the soup, creating a creamy, cheesy texture. Add the sour cream, crumbled bacon (reserving some for garnish), salt, and pepper to taste. Continue to cook the soup over low heat for a few more minutes.
7. Adjust Consistency: If the soup is too thick, you can add more milk or broth to reach your desired consistency. If it’s too thin, continue simmering it uncovered to thicken it up.

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Common Mistakes to Avoid

• Not cooking the potatoes properly: Be sure to fully bake the potatoes so they're soft and easy to mash or dice. Undercooked potatoes will make the soup chunky and unpleasant.
• Skipping the bacon fat: That leftover bacon fat is key to adding a smoky, savory flavor to the soup. Don’t skip it unless you're making a vegetarian version.
• Adding the cheese too quickly: Gradually stir the cheese into the soup. Dumping it in all at once can cause it to clump together instead of melting smoothly.
• Not thickening the soup: If you don’t use enough flour (or a substitute), your soup may end up too thin. Always add flour or cornstarch to create that thick, hearty texture.

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Serving and Presentation Tips

Presentation is key when it comes to Loaded Baked Potato Soup. Here are a few tips to make your soup look as amazing as it tastes.

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How to Serve Loaded Baked Potato Soup

• Serve the soup in wide, shallow bowls to showcase all of the toppings.
• Top each bowl with a generous sprinkle of shredded cheese, crumbled bacon, and chopped green onions. You can also add a small dollop of sour cream for extra creaminess.
• For a more rustic presentation, serve the soup in hollowed-out bread bowls.

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Presentation Ideas for Loaded Baked Potato Soup

• Garnish generously: Use toppings like extra cheese, bacon bits, and green onions to make each bowl visually appealing. A swirl of sour cream or a drizzle of cream over the top adds an elegant touch.
• Bread bowls: For a restaurant-style presentation, serve the soup in edible bread bowls. The crusty bread soaks up the soup, making for a delicious meal.
• Serve with sides: Pair the soup with a fresh green salad or warm garlic bread to round out the meal.

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Loaded Baked Potato Soup Recipe Tips

• Make ahead: This soup stores well and can even taste better the next day after the flavors have had time to meld together. Just reheat it on the stove, adding extra broth or milk if necessary to adjust the consistency.
• Freezing: If you want to make a large batch and freeze some for later, allow the soup to cool completely and store it in airtight containers. Be aware that soups with dairy (like this one) may separate slightly when frozen, but they can be brought back together with gentle reheating and stirring.
• Double the recipe: This soup is so good, you’ll want to double the recipe! It’s perfect for meal prep or feeding a crowd.

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Frequently Asked Questions (FAQs)

1. Can I use leftover baked potatoes for this soup? Absolutely! Leftover baked potatoes work wonderfully and can save you some time.
2. Can I make this soup without bacon? Yes, you can make a vegetarian version by skipping the bacon. Consider adding smoked paprika for a similar smoky flavor.
3. Can I use a different type of cheese? Yes! While cheddar is classic, feel free to use Monterey Jack, Gruyere, or a mix of cheeses for different flavors.
4. How long will this soup last in the fridge? Loaded Baked Potato Soup will last up to 4 days in the fridge when stored in an airtight container.
5. Can I freeze Loaded Baked Potato Soup? Yes, but the texture may change slightly due to the dairy content. Reheat it slowly, stirring well to combine the ingredients again.

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Conclusion

Loaded Baked Potato Soup is the ultimate comfort food, combining the best parts of a loaded baked potato into a creamy, hearty soup. It's easy to make, highly customizable, and perfect for a cozy night in or serving at a gathering. With the right ingredients, tips, and presentation ideas, you’ll have a delicious meal that everyone will love. Don't wait—grab your ingredients and start cooking this delightful recipe today!

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