So, you want all the glory of a loaded baked potato—crispy bacon, melty cheese, buttery potatoes, sour cream, the works—but without the hassle of waiting an hour for the oven to do its thing? Enter: Loaded Baked Potato Soup. It’s like your favorite comfort food got a glow-up and decided to swim around in a creamy, dreamy pot of happiness. Spoiler: you might “accidentally” eat three bowls. No judgment here.
Why This Recipe is Awesome
First of all, it’s potatoes and bacon—do we even need to keep going? This soup is thick, creamy, cheesy, and every spoonful is basically a warm hug. It’s also flexible, so you can keep it as loaded or as simple as you want. Honestly, it’s idiot-proof. If you can chop, stir, and not burn bacon, you’re already halfway to soup glory.
Also, it’s one of those meals that looks like you spent hours making it when in reality you were probably scrolling on your phone half the time it simmered. Lazy cook magic.
Ingredients You’ll Need
- 4–5 large russet potatoes, peeled and diced (aka the stars of the show)
- 6 slices bacon, chopped (the VIP guest)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 4 cups chicken broth (low sodium if you don’t want salt overload)
- 2 cups whole milk (or half-and-half for extra indulgence)
- 1 cup shredded cheddar cheese (sharp works best)
- 1/2 cup sour cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (for thickening)
- Salt and black pepper, to taste
- Optional toppings: more shredded cheese, extra bacon bits, chives, green onions, hot sauce, or a dollop of sour cream
Step-by-Step Instructions
- Cook the bacon. Toss chopped bacon into a big soup pot or Dutch oven over medium heat. Cook until crispy, then scoop it out onto a plate lined with paper towels. Leave a little bacon grease behind for flavor magic.
- Sauté the onion and garlic. In the same pot, add the butter. Toss in the onion and cook until soft and translucent, about 5 minutes. Add garlic and cook another 30 seconds.
- Make the roux. Sprinkle in the flour and stir like your life depends on it for 1–2 minutes. This cooks out the raw flour taste.
- Add liquids and potatoes. Slowly whisk in the chicken broth, then add the milk. Stir well to avoid lumps. Drop in the diced potatoes. Simmer gently for 15–20 minutes, until the potatoes are fork-tender.
- Mash it up. Use a potato masher or immersion blender to partially mash the soup. Leave some chunks for texture—unless you like it silky smooth, then go all in.
- Stir in the good stuff. Add shredded cheddar, sour cream, and most of the bacon (save a little for topping). Stir until melty and glorious.
- Taste and season. Add salt and pepper as needed. Ladle into bowls and top with extra cheese, bacon, and green onions. Maybe even a splash of hot sauce if you’re feeling wild.
Common Mistakes to Avoid
- Forgetting to cook the flour. Unless you’re into soup that tastes like paste, give it those 1–2 minutes.
- Over-blending. Unless you want baby food vibes, leave some potato chunks in there.
- Not salting wisely. Bacon, broth, and cheese already bring salt—taste before you dump in more.
- Rushing the simmer. Let the potatoes soften gently. Cranking up the heat = scorched soup. Sadness.
- Skipping toppings. The whole point of “loaded” is going overboard. Don’t wimp out.
Alternatives & Substitutions
- No bacon? Use turkey bacon, pancetta, or even crispy prosciutto. Or skip meat and add smoked paprika for a veg-friendly vibe.
- Dairy-free? Swap in oat milk or almond milk, vegan butter, and dairy-free cheese/sour cream. Still creamy, still delish.
- Gluten-free? Use cornstarch instead of flour to thicken. Mix it with a bit of cold broth before adding.
- Want it extra indulgent? Use heavy cream instead of milk. Your arteries will hate you, but your taste buds will throw a party.
- Need a shortcut? Microwave the potatoes until soft, then add them straight to the broth for faster thickening.
FAQ (Frequently Asked Questions)
Do I need to peel the potatoes?
Not unless you want to. Skins add texture and extra nutrients. Lazy hack: just scrub them and leave them on.
Can I make this ahead of time?
Yes, but the soup thickens a lot as it sits. Add a splash of broth or milk when reheating to loosen it up.
Can I freeze it?
Meh. Cream-based soups don’t freeze great—they tend to separate. If you must, freeze before adding dairy, then stir it in when reheating.
What kind of cheese works best?
Sharp cheddar is the MVP here. Mild cheddar works too, but the sharper the cheese, the more flavor punch.
Can I make it vegetarian?
Sure. Skip the bacon, use veggie broth, and toss in smoked paprika or liquid smoke for that “something’s missing” flavor.
Is this basically just mashed potatoes in soup form?
Pretty much, yeah. And that’s not a bad thing.
How can I make it healthier?
Swap whole milk for 2%, skip the sour cream, and maybe go lighter on the cheese. But honestly—this soup is meant to be cozy, not kale-level virtuous.
Final Thoughts
Loaded Baked Potato Soup is comfort food at its finest: hearty, creamy, and unapologetically indulgent. It’s the kind of recipe that makes you want to put on sweatpants, grab a spoon, and pretend winter isn’t so bad. Best part? It’s customizable. Load it up with your favorite toppings, keep it simple, or sneak in some veggies if you must. Either way, you’ll end up with a pot of pure, cheesy, bacon-y joy. Now go grab that spoon—you’ve earned it.