Ultimate Loaded Baked Potato Soup

Welcome to the ultimate guide for crafting the most satisfying Loaded Baked Potato Soup! This creamy, hearty concoction is an absolute must-make for chilly evenings, festive gatherings, or simply whenever you crave a bowl of pure comfort. Imagine perfectly tender potato chunks swimming in a rich, velvety broth, generously topped with crispy bacon, tangy sour cream, fresh chives, and a blanket of melted cheddar cheese. This isn’t just a soup; it’s a complete culinary experience designed to warm you from the inside out and delight everyone at your table.

An Easy Potato Soup serves as a wonderfully versatile addition to any menu. Whether presented as a sophisticated soup course to kick off a meal or as a robust main dish that steals the show, its appeal is undeniable. It truly embodies the essence of comfort food – simple yet profoundly satisfying, reminiscent of cozy evenings and cherished family recipes. Forget complicated culinary endeavors; this recipe focuses on simple ingredients transformed into something extraordinary, making it a staple you’ll want to revisit time and again.

Why This Loaded Baked Potato Soup Will Be Your New Favorite

There are countless reasons why this Loaded Baked Potato Soup deserves a permanent spot in your recipe collection. It’s more than just a meal; it’s an invitation to coziness, a celebration of flavor, and a promise of warmth.

• Embrace the Cozy Comfort: As soon as the temperatures drop and a crisp chill fills the air, our natural instinct turns to warm, comforting foods. This easy recipe for a loaded potato soup is the quintessential antidote to cold weather. It wraps you in a blanket of warmth from the very first spoonful, transforming even the coldest day into a cozy experience. It’s incredibly tasty, hearty, and undeniably satisfying – perfect for fueling your body and soul.
• A Crowd-Pleaser for Every Palate: Whether you’re feeding a picky eater or a gourmet enthusiast, this soup has something for everyone. Its creamy texture and familiar flavors are universally loved. For those who appreciate a heartier meal, particularly meat-and-potatoes fans, sprinkling this baked potato soup with a generous amount of chopped crispy bacon adds that irresistible savory element that truly elevates the dish. The customizable toppings also ensure that each person can tailor their bowl to perfection.
• Infinitely Customizable and Hearty: One of the greatest joys of this soup is its incredible versatility. It’s inherently hearty, brimming with tender potato pieces and a rich base, but its true magic lies in the toppings. You can load it up with an array of your favorite baked potato garnishes, making each serving unique and exciting. From extra cheese to a dollop of sour cream, a sprinkle of fresh herbs, or even a touch of heat with some jalapeños, the possibilities are endless. This adaptability makes it perfect for both simple weeknight dinners and more elaborate entertaining.

During the colder months, the quest for warmth becomes paramount. For many, this means multiple layers of clothing, a constant supply of hot beverages, and the comforting embrace of hot, steaming meals for dinner. This homemade potato soup, much like a robust Homemade Beef Barley Soup, is designed to deliver that essential warmth and satisfaction, making those long winter days much more enjoyable.

Essential Ingredients for Your Perfect Potato Soup

Crafting an outstanding Loaded Baked Potato Soup begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:

• Kitchen Staples: You’ll start with the basics – good quality butter for sautéing and building the roux, all-purpose flour to thicken the soup to a luxurious consistency, and kosher salt and freshly ground black pepper to season generously and enhance all the flavors. These foundational ingredients are key to creating a balanced and delicious soup base.
• Baking Potatoes (Russet Potatoes): The star of our show! Russet potatoes are highly recommended for this recipe due to their high starch content and fluffy, mealy texture when baked. This quality allows them to break down slightly in the soup, contributing to its creamy body while still retaining some tender chunks. Avoid waxy varieties like red or yellow potatoes, as they tend to hold their shape too much and can result in a gluey texture.
• Onion (Minced): A finely minced onion adds a foundational layer of aromatic flavor to the soup. If you find raw onion too pungent, a helpful tip is to soak the minced onion in cold water for about 10-15 minutes before adding it to the soup. This process significantly mellows its sharp edge without sacrificing its essential flavor, making the soup smoother and more palatable for sensitive taste buds.
• Milk: The liquid base of our creamy soup. While 2% milk works perfectly fine and keeps the soup a bit lighter, using whole milk will undoubtedly yield a richer, more decadent soup. You can also experiment with half-and-half or even a splash of heavy cream for an extra luxurious touch, adjusting the thickness to your preference.
• Shredded Cheddar Cheese: Cheddar cheese is integral to the “loaded” aspect of this soup, providing a sharp, savory, and undeniably comforting flavor. While pre-shredded cheese is convenient, shredding your own from a block will often result in a smoother melt and richer flavor, as pre-shredded varieties sometimes contain anti-caking agents that can affect texture. Sharp cheddar is particularly good for its robust taste.
• Optional Garnishes: This is where the “loaded” truly comes to life! Don’t hold back on the toppings. Essential garnishes include crumbled crispy bacon, thinly sliced scallions or fresh chives for a delicate oniony bite and vibrant color, a generous dollop of cool, creamy sour cream, and additional shredded cheddar cheese for an extra cheesy finish. Other fantastic additions can include a dash of hot sauce, jalapeño slices for heat, or even a sprinkle of smoked paprika for an earthy depth.

The Art of Baking a Potato: The Perfect Base for Your Soup

While microwaving a potato might save time in a pinch, it often results in a steamed texture rather than the desired fluffy, tender interior and slightly crispy skin of a true baked potato. For the best Loaded Baked Potato Soup, baking your potatoes in the oven is paramount. Here’s how to achieve that perfect potato base:

• Preparation is Key: Begin by thoroughly washing and drying your chosen baking potatoes, typically Russets. Once clean, use a sharp knife or a fork to pierce through the skin and into the potato in several spots. This crucial step allows steam to escape during baking, preventing the potatoes from bursting open in the oven and ensuring a consistent cook.
• Flavorful Skin (Optional for Soup): If you were serving these baked potatoes on their own, you would typically rub each lightly with olive oil and sprinkle with kosher salt before baking. This enhances the flavor and crispiness of the skin. However, since we’ll be scooping out the flesh for the soup, this step is optional here, though it won’t hurt the final product and adds a subtle depth.
• Optimal Baking Conditions: Preheat your oven to a steady 350ºF (175ºC). Place the prepared potatoes directly on the oven rack. This allows for even air circulation around the potatoes, promoting uniform baking and crispier skin.
• Bake to Perfection: Bake the potatoes for approximately 1 hour, or until they are perfectly tender. You can test for doneness by gently squeezing them – a properly baked potato will yield easily to pressure. Alternatively, a sharp knife or skewer should effortlessly pierce through to the centers. The skin should also be noticeably crispy.
• Cooling and Preparation for Soup: Once baked, remove the potatoes from the oven and let them cool slightly until they are comfortable enough to handle. This prevents burns and makes the next step easier. For your homemade potato soup, carefully cut each potato open lengthwise and scoop out the fluffy flesh, leaving a thin layer of potato clinging to the skin if desired. The scooped-out potato will be incorporated into the soup, providing body and texture. Remember to save those potato skins – they make a fantastic appetizer!

Expert Tips for Crafting the Best Loaded Baked Potato Soup

Elevate your Loaded Baked Potato Soup from good to unforgettable with these expert tips and tricks:

• Choose Your Potatoes Wisely: As mentioned, Russet potatoes are your best friend for this recipe. Their starchy, mealy texture breaks down beautifully into the soup, creating that signature creamy consistency with delightful chunks. Avoid waxy varieties, such as red or yellow potatoes, which tend to hold their shape too much and can result in a less desirable, almost gummy texture. Steakhouses typically use Russets for their baked potatoes for this very reason – their texture is superior for absorbing toppings and creating a satisfying mouthful.
• Speedy Potato Prep: If you’re short on time, you can certainly microwave the potatoes instead of baking them. Simply prick them thoroughly with a fork or knife, then microwave for 10-15 minutes, or until they are easily pierced with a fork. While this method is faster, be aware that the potatoes will be more steamed than baked, leading to a slightly different texture in your soup. However, it’s a great shortcut when time is of the essence.
• Customize Your Flavors: The beauty of this soup lies in its adaptability. Don’t hesitate to tweak the recipe by mixing in *your* absolute favorite baked potato toppings directly into the soup base. This could be anything from a different type of cheese to a dash of your preferred spice blend. Let your culinary creativity shine!
• Offer a Topping Bar: To truly embrace the “loaded” aspect, I love to provide a variety of garnishes for guests to choose from. A well-stocked topping bar should include a generous bowl of crispy crumbled bacon, a vibrant selection of thinly sliced scallions or fresh chives, plenty of tangy sour cream (or Greek yogurt for a healthier twist), and an extra helping of shredded sharp cheddar cheese. Think about what you enjoy on classic baked potatoes or potato skins – the possibilities for customization are truly endless and make the meal interactive and fun.
• Infuse with Garlic: For garlic lovers, consider sautéing or roasting a few cloves of minced garlic before adding them to the soup. Roasting garlic sweetens its flavor and adds a wonderful depth that transforms this into a delectable garlicky baked potato soup. Add it to the butter and flour mixture at the beginning of the soup-making process for maximum flavor extraction.
• Don’t Waste the Skins: After scooping out the potato flesh, don’t discard those nutrient-rich potato skins! They are perfect for making a delicious loaded potato skins appetizer. Fill them with some of the same mouthwatering toppings you’d use to garnish your soup – cheese, bacon, chives – and bake until crispy and golden. It’s a fantastic way to minimize waste and enjoy another delightful snack.

Give this easy potato soup a try and experience pure culinary bliss. It’s the perfect dish to bring warmth and joy to your home. How about you, are you ready to count down to your next comforting bowl?

Frequently Asked Questions About Loaded Baked Potato Soup

Explore More Delicious Soup Recipes

If you’ve enjoyed this comforting Loaded Baked Potato Soup, you’re sure to love these other hearty and flavorful soup creations from our kitchen and beyond. Expand your culinary horizons and discover your next favorite bowl:

• Hearty Italian Vegetable Beef Soup from Barefeet in the Kitchen
• Tomato Tortellini Soup from Crunchy Creamy Sweet
• Rich Beef Mushroom Soup
• Spicy Chicken Jambalaya Soup
• Classic Tuscan Sausage Soup (Zuppa Toscana)
• Creamy Chicken Wild Rice Soup
• Authentic Chicken Gumbo
• Discover even more incredible Soup and Stew Recipes on our blog!

The Recipe:

Baked Potato Soup Recipe

Prep Time
15 minutes

Cook Time
1 hour 15 minutes

Total Time
1 hour 30 minutes

Yield
6 servings

A creamy potato soup garnished like a baked potato!

Ingredients

• 4 large baking potatoes
• ½ cup butter
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon minced onion, soak in water if you want to lessen their pungency
• 6 cups milk
• ½-1 cup shredded cheddar cheese
• Crumbled bacon, sliced scallions or chives, sour cream, and shredded cheddar cheese for garnish

Instructions

1. Wash potatoes and prick them with a fork. Bake at 400ºF (200ºC) for one hour or until soft and tender.
2. When cool enough to handle, carefully cut the potatoes in half and remove the fluffy pulp.
3. Melt butter in a large saucepan or Dutch oven over medium heat. Add flour and cook, stirring constantly, for one minute to create a roux. Gradually whisk in the milk, ensuring no lumps form; continue to cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly.
4. Add the reserved potato pulp, salt, pepper, minced onions, and shredded cheddar cheese to the thickened base. Heat thoroughly, stirring until the cheese is melted and incorporated. If the soup is too thick for your preference, add extra milk, a little at a time, to thin it to the desired consistency.
5. Taste the soup and recheck the seasonings. Add more salt and pepper if needed to achieve your perfect flavor balance.
6. Ladle the hot soup into individual bowls. Garnish generously with crumbled bacon, sliced scallions or chives, a dollop of sour cream, and extra shredded cheddar cheese, or any of your favorite toppings. Serve immediately and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1 bowl

Amount Per Serving:
Calories: 574Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 81mgSodium: 813mgCarbohydrates: 63gFiber: 5gSugar: 3gProtein: 20g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest