Loaded Baked Potato Soup

Loaded baked potato soup is a cozy, comforting dish that turns simple ingredients into a creamy, flavorful meal. Perfect for chilly evenings, weeknight dinners, or when you need something hearty for the family, this soup warms from the inside out. I like to start by prepping the potatoes early, which makes the rest of the process smooth and relaxing. With a balance of creamy texture, tender potato chunks, and savory toppings, this soup feels like a hug in a bowl every time you serve it.

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Why You Will Love This Recipe

This loaded baked potato soup is a weeknight-friendly, cozy meal that’s both satisfying and versatile. The creamy base pairs beautifully with tender potato chunks and mix-ins like cheese, bacon, or green onions, making it a crowd-pleaser. It’s freezer-friendly, which means you can prep ahead and enjoy leftovers later. Budget-conscious cooks will love that simple pantry staples become a hearty, flavorful dinner. Pinterest users often save this recipe for its ease, comfort, and the way it brings everyone to the table without fuss. One pot, minimal cleanup, and maximum comfort.

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Ingredients

Tip: Use starchy potatoes like Russets for the best texture.

  • 4 large Russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • ½ cup sour cream
  • Salt and pepper to taste
  • 2 tbsp butter
  • 2 tbsp flour
  • Optional: chopped green onions for garnish
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Instructions

Step 1: Preparation
Peel and dice the potatoes into small, even chunks. Chop the onion and mince the garlic. Gather all your ingredients so everything is ready to go, making the cooking process smooth and stress-free.

Step 2: Main Cooking Process
In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until fragrant and soft. Sprinkle in flour, stir constantly, and cook until slightly golden, creating a subtle, nutty aroma.

See also  Winter healthy soup

Step 3: Combining Ingredients
Gradually add broth while stirring to avoid lumps. Add diced potatoes, season with salt and pepper, and simmer until potatoes are tender, about 15–20 minutes, stirring occasionally to ensure even cooking.

Step 4: Finishing & Final Simmer
Stir in milk, heavy cream, and shredded cheese. Cook for a few more minutes until thick and creamy. Remove from heat, fold in sour cream, then top with bacon and green onions before serving warm.

Why This Recipe Works for Busy Days

This soup is ideal for busy schedules because it comes together in one pot and keeps well for leftovers. You can prep potatoes and onions ahead, store in the fridge, and finish cooking later. It’s freezer-friendly and reheats beautifully, so a comforting meal is always ready whenever you need it.

Tips & Tricks

  • Even Potato Pieces: Cut potatoes uniformly to ensure they cook at the same rate. Avoid very large chunks that remain hard in the center.
  • Creamy Texture: Stir frequently when adding milk and cream to prevent scorching. Using full-fat dairy helps achieve a rich consistency without extra flour.
  • Flavor Boost: Sauté garlic and onion thoroughly until fragrant; undercooked aromatics can result in a flat soup.
  • Cheese Integration: Add cheese slowly while stirring off heat to avoid clumping; shredded cheese melts more smoothly than blocks.

Variations

  • Meaty Version: Add cooked sausage or diced ham for extra protein. Fold in toward the end to maintain the meat’s texture.
  • Vegetarian Option: Use vegetable broth and omit bacon. Add roasted mushrooms for a savory depth that mimics smoky flavors.
  • Ingredient Swap: Sweet potatoes can replace regular potatoes for a slightly sweeter, colorful variation. Adjust seasonings to complement the natural sweetness.
  • Flavor or Herb Boost: Stir in fresh thyme, chives, or rosemary for herbal notes. A dash of smoked paprika enhances the “loaded” taste without extra meat.
See also  Chicken Enchilada Soup

Serving Suggestions

  • Classic Toppings: Serve with extra shredded cheese, crumbled bacon, and a dollop of sour cream.
  • With Bread: Pair with crusty bread or garlic toast for a comforting, hearty meal.
  • Side Salad: A crisp green salad balances the richness and adds freshness to the plate.
  • Family Style: Serve in bowls with toppings on the side so everyone can customize their soup experience.

Storage Instructions

  • Fridge Storage: Store in an airtight container for up to 3 days. Reheat gently on the stove to prevent separation.
  • Reheating: Warm over low heat, stirring frequently. Add a splash of milk if the soup thickened too much in the fridge.
  • Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.
  • Make-Ahead Tips: Dice potatoes and chop aromatics a day ahead. Store in the fridge, then cook as directed when ready.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: 5 minutes
  • Total Time: 50 minutes

Nutrition Information (Approximate)

Calories: 350–400 per serving
Protein: 12–15g
Key nutrients: calcium from cheese, potassium from potatoes
Values may vary based on ingredients and portion size.

FAQs

Yes, prep ingredients or fully cook, then refrigerate. Reheat gently before serving.

Simmer longer to thicken or add a bit more cheese or cream.

Sweet potatoes or Yukon golds work but adjust cooking time slightly.

Ensure milk and cream are added gradually and stir continuously.

Up to 3 days in the fridge, 2 months in the freezer.

See also  Broccoli Soup

Conclusion

Loaded baked potato soup is a comforting, flexible meal that’s easy to adapt for any family or weeknight. You can switch up toppings, try different potato varieties, or add herbs to keep it exciting. This recipe warms the home and the heart, giving you a creamy, flavorful bowl that’s perfect for cozy nights and saving for later. Keep it handy—it’s a soup you’ll want to make again and again.

Loaded Baked Potato Soup Save
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Loaded Baked Potato Soup

Recipe by Tasty VaultCourse: Soup Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 4 large Russet potatoes, peeled and diced

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups chicken or vegetable broth

  • 1 cup milk

  • 1 cup heavy cream

  • 1 cup shredded cheddar cheese

  • 6 slices cooked bacon, crumbled

  • ½ cup sour cream

  • Salt and pepper to taste

  • 2 tbsp butter

  • 2 tbsp flour

  • Optional: chopped green onions for garnish

Directions

  • Preparation
    Peel and dice potatoes, chop onion, and mince garlic. Gather all ingredients to make cooking smooth and easy.
  • Main Cooking Process
    Melt butter in a large pot over medium heat. Sauté onions and garlic until soft and fragrant. Sprinkle in flour and stir until slightly golden.
  • Combining Ingredients
    Gradually add broth while stirring to avoid lumps. Add potatoes, season with salt and pepper, and simmer until tender, about 15–20 minutes.
  • Finishing & Final Simmer
    Stir in milk, cream, and cheese. Cook until thick and creamy. Remove from heat, fold in sour cream, then top with bacon and green onions. Serve warm.

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