Get ready to cozy up with a bowl of pure comfort! This Creamy Loaded Baked Potato Soup is everything you crave on a chilly evening: rich, velvety, and bursting with all the delicious flavors of your favorite baked potato, complete with all the best toppings. It’s wonderfully satisfying without being too heavy, making it a perfect weeknight meal or a delightful starter for any gathering.
Imagine a steaming bowl, creamy and thick, studded with tender potato bites and topped with savory crumbled bacon, sharp cheddar cheese, and fresh green onions.
Recipe Details
- Flavor Profile: Savory, cheesy, creamy, with a hint of onion and garlic.
- Textures: Velvety smooth soup base with tender potato chunks and crispy bacon bits.
- Total Active Time: Approximately 45 minutes.
- Difficulty Level: Easy. This recipe involves basic stovetop cooking and comes together quite quickly.
What You’ll Need
To create this heartwarming soup, you’ll be working with a base of tender potatoes, a rich dairy blend, aromatic vegetables, and savory turkey bacon. The magic really happens when all these simple ingredients meld together into a luscious, comforting soup that’s just begging for your favorite toppings.
Ingredient Notes
- Potatoes – Russet potatoes are ideal here. Their starchy nature breaks down beautifully, contributing to the soup’s creamy thickness and fluffy texture.
- Turkey Bacon – Provides a delightful smoky flavor and satisfying crunch without being too heavy. Ensure it’s cooked crisp to get the best texture.
- Butter – Forms the base of our flavor foundation and helps create a smooth roux for thickening.
- Onion & Garlic – These aromatics are sautéed to build a depth of savory flavor that complements the potatoes and cheese.
- All-Purpose Flour – Used to create a roux, which is essential for thickening the soup to that perfect velvety consistency.
- Chicken Broth – Adds a savory liquid base to the soup.
- Whole Milk & Heavy Cream – These dairy powerhouses are key to achieving that luxuriously creamy texture that makes this soup so decadent.
- Sharp Cheddar Cheese – Melts beautifully into the soup, lending a wonderful tang and cheesy goodness.
- Sour Cream – Adds a pleasant tang and extra creaminess right at the end.
- Green Onions – Offer a fresh, slightly sharp counterpoint as a garnish.
Add-ins and Substitutions
- Cheeses – Feel free to experiment with other cheeses! Monterey Jack, Colby, or even a touch of Gruyère can add lovely variations to the cheesy flavor.
- Herbs – A pinch of dried chives stirred in at the end, or some fresh parsley for garnish, can add another layer of fresh flavor.
- Spice – For a little heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can be stirred in with the cheese.
- Vegetables – Finely diced celery can be sautéed along with the onion for an extra vegetable boost.
How to Make Creamy Loaded Baked Potato Soup
This soup comes together with a few simple steps on the stovetop, making it an approachable recipe for any cook.
- Build the Flavor Base: In a large pot or Dutch oven, gently melt the butter over medium heat. Add your diced yellow onion and sauté until it becomes tender and translucent, about 5–7 minutes. Next, stir in the minced garlic and the all-purpose flour. Cook this mixture for about a minute, stirring constantly, until it forms a fragrant, lightly golden roux.
- Create the Creamy Broth: Gradually whisk in the chicken broth, whole milk, and heavy cream until everything is smooth and well combined.
- Cook the Potatoes: Add the diced Russet potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook until the potatoes are fork-tender, which typically takes about 15–20 minutes.
- Thicken and Enrich: Once the potatoes are soft, use the back of your spoon or a potato masher to mash some of them against the side of the pot. This helps to thicken the soup naturally, giving it a wonderful body.
- Finish and Season: Stir in the sour cream, shredded sharp cheddar cheese, and most of the chopped turkey bacon. Continue stirring until the cheese is fully melted and the soup is wonderfully creamy. Taste and season generously with salt and black pepper to your liking.
- Serve: Ladle the hot soup into bowls. Garnish with the remaining chopped turkey bacon, a sprinkle of extra shredded cheddar cheese, and a generous topping of sliced green onions.
Pro Tip: Don’t skip the step of mashing some of the potatoes! This is the secret to achieving that lusciously thick and creamy texture without needing a lot of extra thickeners.
Recipe Tips
- Don’t Overcook the Potatoes: While you want them tender, overcooked potatoes can become mushy. Test them with a fork; they should be easily pierced.
- Low and Slow Simmer: After bringing the soup to a boil, reduce the heat to a gentle simmer. This prevents the milk and cream from scorching and ensures even cooking of the potatoes.
- Stir Frequently: When adding the dairy and when melting the cheese, stir frequently to ensure everything blends smoothly and nothing sticks to the bottom of the pot.
- Season at the End: It’s best to season your soup towards the end of cooking, especially after adding cheese and sour cream, as their saltiness can vary. This allows you to adjust the seasoning perfectly.
FAQs
- Can I use a different type of potato? While Russets are ideal, Yukon Golds can also work, though they may result in a slightly less starchy and thick soup. Avoid waxy potatoes like red or fingerling varieties as they hold their shape too well for this soup.
- Can I make this soup thicker? If you prefer an even thicker soup, you can mash more of the potatoes. Alternatively, you could make a slurry with 1–2 tablespoons of cornstarch mixed with a little cold water, and stir it into the simmering soup until thickened.
- Is this soup freezer-friendly? Generally, creamy soups can separate when frozen and thawed. It’s best enjoyed fresh. If you must freeze it, allow it to cool completely, then store in airtight containers. Reheat gently on the stovetop, whisking well.
Serving Suggestions
This Creamy Loaded Baked Potato Soup is a meal in itself, but it also pairs beautifully with a variety of sides. Consider serving it with a simple green salad dressed with a light vinaigrette to cut through the richness. Crusty bread or warm dinner rolls are perfect for dipping into that luscious broth. A side of corn on the cob or some roasted broccoli would also make a lovely accompaniment.
Make This Recipe in Advance
The components of this soup can be prepped ahead to make weeknight cooking even easier.
* Potatoes: You can peel and dice the potatoes a day in advance and store them submerged in water in the refrigerator. Drain them well before adding them to the pot.
* Turkey Bacon: Cook the turkey bacon ahead of time and store it in an airtight container in the refrigerator. Crumble it just before serving.
* Sautéed Aromatics: The onion and garlic can be sautéed a day in advance and stored in an airtight container in the refrigerator. Reheat them gently in the pot before proceeding with the recipe.
The fully cooked soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Creamy Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
Get ready to cozy up with a bowl of pure comfort! This Creamy Loaded Baked Potato Soup is everything you crave on a chilly evening: rich, velvety, and bursting with all the delicious flavors of your favorite baked potato, complete with all the best toppings.
Ingredients
4 large Russet potatoes, washed, peeled, and diced
6 slices turkey bacon, cooked crisp and chopped
4 tbsp unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1/2 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
Salt and black pepper to taste
Sliced green onions for garnish
Instructions
Gently melt butter in a large pot over medium heat, then saut the diced onion until tender.
Stir in the minced garlic and flour, cooking for a minute to form a roux.
Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
Add the diced potatoes and bring to a boil, then simmer until the potatoes are soft.
Mash some of the potatoes to thicken the soup.
Stir in the sour cream, cheddar cheese, and most of the chopped bacon, seasoning to your taste.
Serve hot, topped with the remaining bacon, cheese, and green onions.
Notes
Don’t Overcook the Potatoes: While you want them tender, overcooked potatoes can become mushy. Test them with a fork; they should be easily pierced.
Low and Slow Simmer: After bringing the soup to a boil, reduce the heat to a gentle simmer. This prevents the milk and cream from scorching and ensures even cooking of the potatoes.
Stir Frequently: When adding the dairy and when melting the cheese, stir frequently to ensure everything blends smoothly and nothing sticks to the bottom of the pot.
Season at the End: It’s best to season your soup towards the end of cooking, especially after adding cheese and sour cream, as their saltiness can vary. This allows you to adjust the seasoning perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
