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Craving comfort food? Loaded Baked Potato Soup is a creamy, cheesy dish that tastes like a warm hug in a bowl. You’ll love how easy it is to make this cozy meal at home. It’s packed with bacon, cheese, and sour cream – just like your favorite baked potato toppings.
This recipe is perfect for chilly nights or when you need a pick-me-up. You can whip it up quickly with simple ingredients you probably already have. Get ready to dig into a bowl of pure comfort!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make loaded baked potato soup:
- 4-5 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Salt and pepper to taste
Don’t have all these ingredients? No worries! Try these substitutes:
- Use Yukon gold potatoes instead of russet
- Swap chicken broth for vegetable broth
- Replace heavy cream with half-and-half
- Sub turkey bacon for regular bacon
- Use any melty cheese you like
For a healthier twist, you can use low-fat milk and Greek yogurt instead of cream. Want it vegetarian? Skip the bacon and use vegetable broth.
Remember, you can adjust the amounts to suit your taste. Add more cheese for extra creaminess or throw in some carrots and celery for extra veggies.
Instructions
Start by cooking bacon in a large pot until crispy. Remove it and set aside, leaving the fat in the pot.
Cook chopped onions in the bacon fat until soft. Add minced garlic and cook for 30 seconds.
Sprinkle flour over the onions and garlic. Stir and cook for 1 minute to make a roux.
Slowly pour in milk while whisking. Keep stirring until the mixture thickens slightly.
Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Stir in shredded cheese, sour cream, salt, and pepper. Mix until cheese melts completely.
Crumble the cooked bacon and chop some green onions. Add most of these to the soup, saving some for garnish.
Ladle the hot soup into bowls. Top with extra bacon bits, green onions, and a dollop of sour cream if you like.
Enjoy your warm, creamy loaded baked potato soup!
Tips, Tricks & Storing
Stir your soup constantly while cooking. This prevents the milk and flour mixture from sticking to the bottom of the pot and burning.
For extra flavor, try adding crispy bacon bits or shredded cheddar cheese as toppings. Chopped green onions or chives also make tasty garnishes.
Don’t overcook your potatoes. They should be tender but not mushy. This helps maintain a nice texture in your soup.
To store leftovers, let the soup cool completely. Then put it in an airtight container and keep it in the fridge for up to 3 days.
When reheating, warm the soup slowly over low heat. Stir often to keep the ingredients well mixed. You might need to add a splash of milk if it’s too thick.
For a smoother soup, use an immersion blender to puree some of the potatoes. This creates a creamier texture while still leaving some chunks.
Freeze portions of your soup for quick meals later. It will keep well in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating.