Loaded Baked Potato Soup Recipe

This Loaded Baked Potato Soup is a real show stopper, perfect for a chilly evening or a comforting lunch. It isn’t usually made by microwaving the potatoes first—most recipes boil them in the broth—but we’ve done this to keep the potato chunks firm and distinct rather than mushy. To make the soup even heartier, you can stir in some steamed broccoli florets along with the cheese. Not traditional, maybe, but very delicious.

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Loaded Baked Potato Soup Recipe Ingredients

• The Potatoes:
  • 4 russet potatoes, scrubbed
• The Flavor Base:
  • 8 slices of bacon
  • 4 tbsp unsalted butter
  • 1 tbsp reserved bacon fat
  • 2 garlic cloves, minced
  • 1/4 cup chopped yellow onion
  • 1/3 cup all-purpose flour
• The Liquid:
  • 2 cups low-fat milk
  • 1 cup half and half
  • 2 cups chicken stock
• The Seasoning & Add-ins:
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 cup mild cheddar, shredded
  • 1 cup sharp cheddar, shredded
  • 1 cup sour cream
• For Garnish:
  • Fresh chives, chopped
  • Extra cheese and bacon

How To Make Loaded Baked Potato Soup Recipe

1. Microwave the potatoes: Poke the scrubbed potatoes all over with a fork to prevent them from exploding. Microwave them on high for 12–15 minutes until they are soft when squeezed. Let them cool, then peel (or leave the skins on for a rustic texture) and chop into bite-sized chunks.
2. Crisp the bacon: Fry the bacon in a large skillet or Dutch oven until crispy. Remove the bacon to paper towels to drain, then crumble once cool. Important: Save about 1 tablespoon of the rendered bacon fat in the pan.
3. Start the soup base: To the bacon fat in the pot, add the 4 tablespoons of butter. Once melted, toss in the minced garlic and chopped onion. Sauté for 2–3 minutes until the onion is soft and translucent.
4. Make the roux: Whisk the flour into the butter/onion mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Slowly pour in the milk and half and half, whisking vigorously to prevent lumps. Add the chicken stock and continue to whisk until smooth.
5. Simmer and thicken: Add the salt, garlic salt, and black pepper. Bring the soup to a gentle simmer and cook for 5–7 minutes until it thickens slightly (it should coat the back of a spoon).
6. Add the good stuff: Turn the heat to low. Stir in the shredded cheddar cheeses, sour cream, and about 3/4 of the crumbled bacon. Stir until the cheese is melted and the soup is creamy.
7. Potato time: Gently fold in the chopped potato chunks. Use a potato masher to smash a few of them into the soup for texture, but leave most of them chunky. Stir gently to warm through.
8. Serve hot: Ladle into bowls and top with the remaining bacon, extra cheese, and fresh chives.

Recipe Tips

• The Roux Rule: When adding the flour, let it bubble with the butter for a full minute. This “cooks out” the raw flour taste so your soup tastes savory and rich, not like paste.
• Cheese Grating: As always, grate your own cheese. Pre-shredded cheese is coated in starch which can make the soup grainy. Freshly grated cheddar melts into a smooth, velvety sauce.
• Potato Prep: Microwaving (or baking) the potatoes beforehand creates a fluffier texture than boiling them raw in the soup. Boiled potatoes tend to get waterlogged and waxy; baked potatoes stay starchy and soft.
• Sour Cream Swirl: Do not let the soup boil once you add the sour cream and cheese. High heat will cause the dairy to curdle and separate. Keep it on a low, gentle heat.

What To Serve With Loaded Baked Potato Soup Recipe

This Loaded Baked Potato Soup Recipe is extremely filling, essentially a baked potato in a bowl. It pairs best with lighter sides to balance the heaviness. A crisp Green Salad with a sharp vinaigrette helps cut through the cheese and bacon fat. If you want to double down on carbs, serve it in a hollowed-out Bread Bowl or with a slice of dark Pumpernickel Bread for dipping. For a refreshing drink, an Iced Tea or a light Pilsner beer works well.

How To Store Loaded Baked Potato Soup Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The soup will thicken significantly as it cools.
• Reheat: Reheat gently on the stove over low heat. You will likely need to stir in a splash of milk or chicken broth to thin it out to the right consistency.
• Freeze: Potato soups do not freeze well. The texture of the potatoes becomes grainy and mushy, and the dairy base often separates. It is best enjoyed fresh.

Loaded Baked Potato Soup Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 45g
• Carbohydrates: 35g
• Protein: 25g

Nutrition information is estimated per serving.

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