Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup with crispy bacon, sharp cheddar, and tender mashed potatoes. Perfect for cozy dinners, weeknight meals, or comfort food recipes. Easy to make and ideal for serving family and friends.

Ingredients

• 4 medium russet potatoes (about 2¾–3 lbs total)
• 12 oz (¾ lb) bacon, chopped
• 4 tablespoons butter
• 1 yellow onion, chopped
• Salt and pepper, to taste
• 3 cloves garlic, pressed or minced
• 6 tablespoons gluten-free flour (or all-purpose flour if not GF)
• 2 cups chicken stock or broth
• 4 cups milk (2% fat or higher recommended)
• 12 oz sharp cheddar cheese, freshly grated, divided
• 1 cup (8 oz) sour cream
• Chopped chives or green onions, for garnish

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Directions

Bake the Potatoes

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top, or bake directly on the oven rack.
2. Scrub potatoes and prick all over with a fork. Bake for 60–70 minutes, flipping halfway through, until tender.
3. Let cool 10–20 minutes. Slice in half and scoop out the flesh into a large mixing bowl. Mash to your desired consistency. Measure 5 loosely packed cups for the soup; save any extra for another use.

Prepare the Soup

1. Reserve half the shredded cheese for topping.
2. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
3. Add butter to the pot. Once melted, sauté onions with salt and pepper until tender, 5–7 minutes. Add garlic and cook 1 minute until fragrant.
4. Sprinkle flour over onions and garlic, whisking until smooth. Cook 1 minute, then slowly add chicken stock while whisking to avoid lumps. Stir in milk, season with pepper, and bring to a gentle simmer, whisking constantly. Simmer 3–4 minutes until slightly thickened.
5. Turn off heat. Add half of the shredded cheese and whisk until smooth. Add the remaining cheese and whisk again. Stir in sour cream until fully incorporated.
6. Gradually add mashed potatoes in two additions, whisking until smooth. Stir in 2/3 of the cooked bacon. Taste and adjust seasoning with salt and pepper as needed. Reheat gently over medium-low if the soup has cooled.

Serve

Ladle soup into bowls and top with reserved cheese, remaining bacon, and chives or green onions. Serve hot.

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Tips

• Mash potatoes to your preferred texture—chunky potatoes create a heartier soup, while smoother potatoes yield a creamier consistency.
• Use full-fat milk for a richer, creamier soup.
• Cook bacon until crisp but not burnt to maintain flavor.

Variations and Substitutions

• Dairy alternatives: Use half-and-half or heavy cream for a richer texture, or plant-based milk and cream for a dairy-free version.
• Cheese options: Try smoked cheddar, Gruyère, or Monterey Jack for a unique flavor.
• Add-ins: Include roasted garlic, sautéed mushrooms, or caramelized onions for extra depth.

FAQs

Can I make this soup ahead of time?
Yes, it keeps well in the refrigerator for up to 3 days. Reheat gently to avoid curdling.

Can I freeze Loaded Baked Potato Soup?
Yes, but cream-based soups may separate slightly when thawed. Reheat slowly and whisk to recombine.

Can I use leftover baked potatoes?
Absolutely. Adjust quantity as needed to reach 5 cups of mashed potatoes.

Serving Suggestions

• Serve with warm crusty bread, soft dinner rolls, or cornbread.
• Pair with a side salad or roasted vegetables for a complete meal.
• Garnish with extra cheese, bacon, and fresh chives for a classic presentation.

Why You’ll Love This Recipe

This Loaded Baked Potato Soup is rich, creamy, and packed with flavor. Crispy bacon, sharp cheddar, and tender potatoes combine to create a comforting and hearty soup perfect for cold days, family dinners, or casual entertaining.