Dive into the ultimate comfort food experience with this incredibly simple and satisfying baked potato soup recipe. Perfect for chilly evenings or a hearty family meal, this soup brings all the deliciousness of a loaded baked potato into a warm, creamy bowl. You can whip it up quickly, making it an ideal choice for busy weeknights when you crave something truly comforting and homemade.
Why You’ll Love This Baked Potato Soup
This easy baked potato soup recipe will quickly become a family favorite for many reasons:
- Quick & Easy: Follow our straightforward steps to create a delicious meal in under an hour.
- Ultimate Comfort: Enjoy a warm, hearty bowl that feels like a hug on any day.
- Customizable: Top your soup exactly how you like it with cheese, bacon, and chives.
- Simple Ingredients: You likely have most items in your pantry already, making shopping a breeze.
- Weeknight Winner: A perfect solution for busy schedules, delivering big flavor without fuss.
Easy Loaded Baked Potato Soup Recipe
Ingredients
Equipment
Method
- Pierce potatoes several times with a fork and microwave for 12–15 minutes until tender. Let cool, peel if desired, then cut into bite-sized chunks.
- In a large skillet, cook bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate and reserve 1 tbsp bacon fat.
- In a large pot, melt butter with reserved bacon fat. Add minced garlic and diced onion; cook for 2–3 minutes until soft and fragrant.
- Whisk in flour to make a roux and cook for 1–2 minutes to remove raw flour taste.
- Gradually whisk in milk and half-and-half until smooth. Then slowly add chicken stock, whisking continuously to avoid lumps.
- Simmer for 5–7 minutes until slightly thickened. Season with salt, garlic salt, and pepper.
- Remove from heat and stir in both cheeses and sour cream until melted and creamy.
- Gently stir in potato chunks. Mash lightly for a creamier texture or leave chunky if preferred.
- Serve hot, topped with crumbled bacon, shredded cheese, and chopped chives.
Notes
Ingredients
Gather these fresh ingredients to create your rich and flavorful loaded baked potato soup recipe:
- Potatoes: 4 Russet or Yukon Gold potatoes, scrubbed. These are best for a starchy, creamy texture.
- Bacon: 8 slices thick-cut bacon, for crispy bits and rendered fat flavor.
- Aromatics: 4 tbsp unsalted butter, 2 garlic cloves (minced), 1/4 cup yellow onion (diced).
- Thickening Agent: 1/3 cup all-purpose flour, to create a smooth, creamy base.
- Dairy: 2 cups low-fat milk, 1 cup half-and-half, 1 cup sour cream.
- Liquid Base: 2 cups chicken stock.
- Seasonings: 1 tsp salt (kosher recommended), 1/2 tsp garlic salt, 1/2 tsp black pepper (plus more to taste for all).
- Cheeses: 1 cup shredded mild cheddar, 1 cup shredded sharp cheddar.
- Garnish: Fresh chives, chopped, for a bright finish.
Notes & Substitutions
- Potatoes: Russets offer a classic starchy texture that breaks down beautifully, while Yukon Golds add a touch more natural creaminess.
- Cooking Potatoes: For speed, microwave potatoes until tender. Alternatively, you can bake them in the oven at 400°F (200°C) for 45-60 minutes.
- Skins On/Off: Leaving some potato skins on after baking adds rustic texture and extra fiber. Remove them for a smoother soup.
- Dairy: For an even richer soup, use whole milk or heavy cream instead of low-fat milk and half-and-half.
- Cheese: Any good melting cheese works well here. Try Monterey Jack, Colby, or even a smoked gouda for a different flavor profile.
- Broth: Easily make this soup vegetarian by substituting chicken stock with vegetable broth.
- Seasoning: Always adjust salt, garlic salt, and pepper to your personal taste preference. Garlic powder can replace fresh garlic in a pinch.
Equipment
Having the right tools makes preparing this delicious soup even easier:
- Large Pot or Dutch Oven: Essential for simmering the soup base.
- Large Skillet: For cooking bacon and sautéing aromatics.
- Whisk: Key for creating a smooth roux and preventing lumps.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Cutting Board and Sharp Knife: For prepping vegetables and potatoes.
- Potato Masher (optional): If you prefer a smoother, less chunky soup.
How to Make Baked Potato Soup (Step-by-Step Instructions)
Creating this comforting baked potato soup recipe is straightforward. Follow these steps for a perfect bowl every time:
- Prepare Potatoes: Pierce your potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until they feel tender when squeezed. Carefully halve the cooked potatoes and let them cool slightly. Once they are cool enough to handle, remove the skins if desired, then cut the potatoes into bite-sized chunks. Set them aside.
- Cook Bacon: While the potatoes cool, cook the bacon slices in a large skillet over medium-high heat until they are perfectly crisp. Use tongs to transfer the cooked bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the flavorful bacon fat in the pan, discarding any excess. Once the bacon has cooled, crumble it into small, delicious pieces.
- Sauté Aromatics: In the same large pot or Dutch oven, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced yellow onion to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the onion becomes tender and translucent. This step builds a foundational flavor.
- Make Roux: Slowly whisk the all-purpose flour into the melted butter, bacon fat, garlic, and onion mixture in the pot. Stir constantly for 1 to 2 minutes. This cooks the raw flour taste out and creates your roux, the thickening agent for the soup.
- Add Liquids: Gradually and slowly whisk in the low-fat milk, then the half-and-half, ensuring you whisk until the mixture is completely smooth with no lumps. Next, slowly pour in the chicken stock, continuing to whisk until fully incorporated.
- Thicken Soup: Bring the liquid mixture to a light simmer over medium-low heat, stirring occasionally. Keep it at a gentle simmer until the soup base has thickened slightly, which usually takes about 5 to 7 minutes. Do not bring to a rolling boil.
- Season: Once slightly thickened, whisk in the salt, garlic salt, and black pepper. Taste and adjust the seasonings as needed, adding more if you prefer a bolder flavor profile.
- Stir in Cheese & Sour Cream: Remove the pot from the heat. Stir in the shredded mild cheddar cheese, sharp cheddar cheese, and the sour cream until everything is fully melted and smoothly combined into the creamy base.
- Add Potatoes: Gently scoop the potato chunks into the pan. You can break them into smaller pieces with a spoon or a potato masher for a creamier consistency, or leave them chunkier if you prefer more texture in your soup.
- Serve Hot: Ladle the hearty baked potato soup recipe into bowls. Garnish generously with your favorite toppings, such as extra shredded cheese, crumbled bacon pieces, and fresh chopped chives. Enjoy immediately!
Pro Tips for the Best Baked Potato Soup
- Choose Starchy Potatoes: Russet or Yukon Gold potatoes are ideal for this baked potato soup recipe. Their high starch content breaks down beautifully, contributing to the soup’s creamy texture.
- Render Bacon Fat: Don’t skip reserving some bacon fat. It adds an incredible depth of smoky flavor to the soup base, making a significant difference.
- Cook Flour Fully: When making the roux, cook the flour for at least a minute or two. This ensures there’s no raw flour taste in your finished soup.
- Whisk Constantly: Whisking continuously when adding liquids to the roux is crucial. It prevents lumps and ensures a silky-smooth, creamy soup base.
- Adjust Seasoning: Taste the soup as it simmers and adjust the salt and pepper. Flavors deepen as the soup cooks, so season gradually.
- Avoid Boiling Dairy: After adding the milk and half-and-half, only bring the soup to a light simmer. Boiling dairy can cause it to curdle, ruining the smooth texture.
- Room Temperature Dairy: Using dairy products at room temperature can help them incorporate more smoothly into the hot soup, preventing temperature shock and potential curdling.
- Garnish Generously: A true loaded baked potato soup isn’t complete without generous toppings. Pile on extra cheese, bacon, and chives for classic appeal.
Serving, Storage, and Variations
Serving Suggestions
Serve this comforting baked potato soup recipe with an array of classic toppings. Offer bowls of extra shredded cheddar, crispy bacon bits, and freshly chopped chives. It pairs wonderfully with crusty bread, warm dinner rolls, or a simple, refreshing green salad to balance the richness. Enjoy it as a hearty lunch or a satisfying dinner.
Storage Instructions
To store leftovers, first allow the soup to cool completely to room temperature. Transfer it to airtight containers. You can then refrigerate the soup for up to 3-4 days.
Reheating Instructions
When ready to reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent scorching. Alternatively, microwave individual portions, stirring halfway through. If the soup is too thick, add a splash of extra milk or chicken broth to thin it to your desired consistency.
Freezing Baked Potato Soup
You can freeze this soup, though the texture of the potatoes might change slightly upon thawing. Freeze cooled soup in individual portions in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator. Reheat slowly on the stovetop, and stir in fresh dairy and cheese at the end to restore creaminess.
Recipe Variations
- Add Meat: Boost the protein by stirring in cooked, shredded chicken, diced ham, or savory sausage during the final steps.
- Spice It Up: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes along with other seasonings.
- Vegetarian Option: Easily make this a vegetarian baked potato soup recipe by using vegetable broth instead of chicken stock and omitting the bacon.
- Different Cheeses: Experiment with other melting cheeses like pepper jack for a kick, or smoked gouda for a deeper, smoky flavor.
- Broccoli Cheddar: For a popular twist, stir in steamed broccoli florets along with the potatoes for a broccoli cheddar potato soup.
Nutrition Information
This hearty baked potato soup recipe provides significant energy and satisfaction.
| Nutrition Facts (per 1 serving) | Amount |
|---|---|
| Calories | 470 |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Cholesterol | 90mg |
| Sodium | 1050mg |
| Total Carbohydrate | 28g |
| Dietary Fiber | 3g |
| Total Sugars | 7g |
| Protein | 18g |
Please note: Nutritional information is an estimate based on ingredients and cooking methods, and may vary.
Frequently Asked Questions (FAQ)
What kind of potatoes are best for potato soup?
Russet or Yukon Gold potatoes are ideal for this baked potato soup recipe because they are starchy. This starch helps thicken the soup and breaks down nicely for a creamy texture.
Can I use pre-cooked or canned potatoes?
While you technically can, fresh baked potatoes offer the best flavor and texture. Pre-cooked or canned potatoes might result in a softer, less flavorful soup.
How can I prevent my soup from curdling?
According to culinary experts, heat and acidity can cause dairy products to separate and curdle, so it is recommended to avoid boiling and ensure dairy is at room temperature to prevent this issue. Essential steps to prevent cream from curdling in soup
Why is my potato soup too thin/thick?
If your soup is too thin, simmer it gently for a few more minutes to reduce. If it’s too thick, simply whisk in a splash more milk or broth until it reaches your desired consistency.
Can I make this soup ahead of time?
Yes, you can prepare this soup a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat, adding a little extra liquid if needed.
Conclusion
This easy loaded baked potato soup recipe truly embodies comfort in a bowl. With its simple steps and hearty ingredients, you can effortlessly create a dish that’s both delicious and incredibly satisfying. We encourage you to try this versatile recipe, customize it with your favorite toppings, and make it a staple in your home. We’d love to hear how you make this comforting soup your own!
