Make Loaded Baked Potato Soup in 4 Easy Steps!

Make Loaded Baked Potato Soup in 4 Easy Steps!

Hey guys! I hope you all had a wonderful time during the holidays! Today I’m sharing Loaded Baked Potato Soup because it is still VERY COLD here in the Midwest and it’s amazing! The boys love this recipe because of how much it reminds them of loaded baked potatoes. I love it because of how comforting, rich and hearty it is. I call it a soup but it really eats more like a stew with how thick it is. Toppings make a extra punch in the mouth flavor and texture. This one is a keeper!

Loaded Baked Potato Soup is a classic comfort recipe. There are hundreds of versions on the internet. The recipe is pretty basic which makes it perfect for beginners or novice cooks. However, as with any basic recipe, the ingredients need to be top notch so they really shine. Shred the cheese, it tastes better. Cook the bacon first so the flavor of the bacon goes throughout the food from sharing the same pan. These little touches will bring your dish into the next level.

Swaps & Specs for Loaded Baked Potato Soup:

• Use russet potatoes for this dish for the best results. To shorten cooking time use and air fryer! The potatoes are still prepped the same way, temp is the same, time is about half. Fryer Dependant.

• Part of what gives this soup great flavor is the bacon fat, so I don’t recommend removing it. However, if you need to for dietary reasons it won’t be too noticeable. The soup will still be delicious.

• Cheese. Feel free to use your favorite blend of cheese in this recipe. The main thing is that it is freshly shredded. The pre-shredded will have cornstarch on it to prevent sticking and that will thicken the soup inadvertently.

• Secret ingredient is a touch of nutmeg! It is a small amount but I add it to all my cream based sauces and soups to just layer another flavor to make them go hmmm!

• In this recipe I use a mixture of whole milk, heavy cream, and broth. This is what gives it the richness, and creaminess. To make a lighter version, use 2% or half & half in place of the whole milk and heavy cream.

• For the sour cream, I really like Daisy. I feel it blends the best into the warm soup. This can also be low-fat or fat free if you like. Use whatever you have on hand.

• Toppings: we top ours with extra bits of bacon, green onion, shredded cheese, sour cream, crackers or crusty bread.

Loaded Baked Potato Soup is one of our favorite soups and I hope you will enjoy my version of it too! Try some of the swaps to customize it to your needs to make it yours. Check out some of my other soup recipes on here. If you have any questions, please reach out to me on one of my socials.

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Loaded Baked Potato Soup

A creamy, rich, baked potato soup with cheese, bacon, green onion and sour cream. This is literally a loaded potato in soup form!

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 521 kcal

Equipment

• 1 Sheet pan
• 1 stock pot

Ingredients

  

• 10 medium russet potatoes, wash & dried
• 1 lb bacon, cut into 1/2" pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3/4 cup butter
• 3/4 cup all purpose flour
• 4 cups whole milk
• 2 cups heavy cream
• 2 cups chicken broth
• 16 oz. freshly shredded white cheddar cheese
• 1-2 tsp kosher salt
• 1-2 tsp black pepper
• 1/8 tsp nutmeg
• 1 tsp garlic powder Tones Ultimate Garlic is the best!
• 1 tsp Dan O's Cheesoning seasoning optional but I love the flavor it adds!
• 1 cup sour cream Daisy brand blends the best
• 1 bunch green onions, chopped

Toppings

• Extra shredded cheese
• bacon pieces
• green onion
• crackers

Instructions

 

• Heat oven to 400°. Prick, oil, salt and wrap each potato in tin foil and line up on a baking sheet. Bake for at least 1 hour. While that is baking, get the rest started as the potatoes are the second to last thing to go in.
• Cooking the bacon in a large stock pot until crispy. Remove to paper towel lined plate to drain. Leave about 2 tbsp bacon grease in bottom of pan. Add onion and cook a few minutes, until soft. Then add the garlic. When you can smell it, add the butter. When that is melted, add the flour, whisking slowly. Cook about 2 minutes.
  
• Add all the liquids, slowly and while whisking. Bring to a low boil and add 1/2 of the chopped green onion and cooked bacon. Then add the shredded cheese, stir to combine. athen add in all the seasonings. Check for taste.
  
• For the potatoes, scoop the pulp out of each potato and drop it in the pot. Or you can peel and chop the potatoes. Once the potatoes are added, add the sour cream and heat though.
  

Keyword cheese, potato, soup