Loaded Baked Potato Soup: Ultimate Recipe Guide

Loaded baked potato soup is a creamy, hearty dish featuring tender potatoes, bacon, cheese, and green onions in a rich broth base. This comforting recipe typically yields 6 servings with approximately 350 calories per portion and requires about 45 minutes of preparation and cooking time.

Nothing beats the comforting warmth of a perfectly crafted loaded baked potato soup, especially during colder months. This popular comfort food elevates the classic baked potato into a satisfying, spoonable meal that captures all the beloved toppings in a single bowl. The key to exceptional loaded baked potato soup lies in balancing creamy texture with distinct potato flavor while incorporating traditional toppings like bacon, cheddar cheese, and sour cream directly into the soup base.

Essential Ingredients for Authentic Flavor

Creating restaurant-quality loaded baked potato soup starts with selecting the right ingredients. Russet potatoes form the perfect foundation due to their high starch content, which creates a naturally creamy texture when cooked. Yukon Gold varieties work well too, offering a buttery flavor profile. For the dairy component, a combination of heavy cream and whole milk provides richness without overwhelming the potato flavor.

Core Ingredient	Function	Substitution Options
Russet potatoes	Provides starch for creaminess	Yukon Gold potatoes
Bacon	Creates smoky base flavor	Smoked paprika + olive oil (vegetarian)
Sharp cheddar	Authentic cheesy flavor	Gouda or smoked cheese
Heavy cream	Rich texture foundation	Coconut milk (dairy-free)

Step-by-Step Preparation Guide

Begin by cooking 6 ounces of chopped bacon in a large pot until crisp. Remove the bacon but reserve 2 tablespoons of the flavorful fat. Sauté 1 diced yellow onion and 3 minced garlic cloves in the bacon fat until translucent. Add 2 pounds of peeled and cubed potatoes and 4 cups of chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, approximately 15-20 minutes.

While potatoes cook, prepare your dairy mixture by combining 1 cup heavy cream, 1 cup whole milk, and 1 teaspoon Worcestershire sauce. Once potatoes are tender, use an immersion blender to partially puree the soup, leaving some potato chunks for texture. Stir in the dairy mixture and 1 cup shredded sharp cheddar cheese. Cook on low heat until cheese melts and soup thickens slightly. Finish with the reserved bacon, additional shredded cheese, and chopped green onions.

Perfecting Your Loaded Baked Potato Soup

Achieving the ideal consistency requires careful attention during the cooking process. If your soup becomes too thick, gradually add additional broth or milk until reaching your preferred texture. For enhanced flavor development, allow the soup to rest for 15 minutes before serving, which lets the ingredients meld together. The soup should have visible potato chunks while maintaining a creamy base that coats the back of a spoon.

Many home cooks make the mistake of adding cheese directly to boiling soup, which causes separation. Always remove the pot from heat before adding cheese, and use freshly shredded cheese rather than pre-shredded varieties that contain anti-caking agents. For extra depth of flavor, consider adding a splash of dry sherry or a pinch of cayenne pepper.

Customization Options for Dietary Preferences

This versatile recipe adapts well to various dietary needs. For a vegetarian version, substitute vegetable broth for chicken broth and use smoked paprika with olive oil instead of bacon. Gluten-free preparation requires no special modifications since traditional loaded baked potato soup contains no wheat products. To create a lighter version, replace half the heavy cream with additional broth and use reduced-fat cheese.

Popular variations include adding broccoli florets for loaded broccoli potato soup, incorporating jalapeños for a spicy kick, or including ham for a heartier meal. Some chefs enhance the potato flavor by roasting the potatoes before adding them to the soup base. For meal prep enthusiasts, this soup freezes exceptionally well for up to three months when stored in airtight containers.

Serving and Storage Recommendations

Serve your loaded baked potato soup hot with traditional toppings: additional shredded cheddar, crispy bacon bits, sliced green onions, and a dollop of sour cream. Pair with crusty bread or a simple green salad for a complete meal. Leftovers maintain quality when stored in the refrigerator for 3-4 days. When reheating, add a small amount of broth or milk to restore the creamy consistency, as dairy-based soups tend to thicken when chilled.

Common Preparation Mistakes to Avoid

Several pitfalls can compromise your loaded baked potato soup experience. Over-blending creates an unappealing, gluey texture rather than the desired chunky-creamy balance. Using pre-shredded cheese often results in a grainy texture due to the starch coating. Adding dairy products to boiling soup causes curdling, so always reduce heat before incorporating cream or cheese.

Another frequent error involves under-seasoning. Potatoes require generous seasoning to shine, so don't be shy with salt and pepper throughout the cooking process. For optimal flavor, season in layers: when sautéing vegetables, after adding potatoes, and again before serving. Remember that bacon adds saltiness, so adjust additional salt accordingly.

What makes potato soup 'loaded' compared to regular potato soup?

Loaded baked potato soup incorporates traditional baked potato toppings directly into the soup, including bacon, cheddar cheese, green onions, and sour cream. This creates a heartier, more flavorful version that captures all the elements of a fully loaded baked potato in soup form.

Can I make loaded baked potato soup without bacon?

Yes, you can create a delicious vegetarian version by substituting smoked paprika (1/2 teaspoon) and olive oil for the bacon. For similar smokiness, consider adding a small amount of liquid smoke or using smoked sea salt. The soup will still deliver rich flavor while accommodating dietary preferences.

Why does my potato soup become grainy when I add cheese?

Cheese becomes grainy when added to boiling liquid or when using pre-shredded cheese containing anti-caking agents. To prevent this, remove the soup from heat before adding freshly shredded cheese, and stir gently over low heat until melted. Sharp cheddar works best as it melts smoothly without separating.

How can I thicken my loaded baked potato soup without making it gluey?

For ideal thickness, reserve one cup of cooked potatoes, puree them separately, then stir back into the soup. Alternatively, create a slurry with cornstarch and cold water. Avoid over-blending the entire soup, which releases too much starch and creates an unappealing texture.

What's the best way to store and reheat loaded baked potato soup?

Store cooled soup in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. When reheating, add a splash of broth or milk to restore creaminess, as dairy-based soups thicken when chilled. Gently warm on the stove over medium-low heat, stirring frequently to prevent scorching.