Comforting Loaded Baked Potato Soup

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There’s something about a bowl of creamy, cheesy baked potato soup that wraps around you like your favorite cozy blanket. This comforting Loaded Baked Potato Soup takes all the beloved toppings of a loaded spud – crispy bacon, shredded cheddar, green onions, and a dollop of sour cream – and swirls them into a velvety, rich soup that fills your kitchen with warmth.

Whether you’re cuddled up on the couch during a rainy day or hosting a casual winter dinner, this soup hits every note. It’s hearty without being heavy and indulgent without feeling over-the-top. The kind of meal that makes you breathe a little slower, eat a little slower, and smile a lot faster.

Why You’ll Love This Loaded Baked Potato Soup

This recipe is pure comfort food magic. It’s rich in flavor, simple to make, and highly customizable. You can go all-in with the toppings or keep it minimal. Plus, it’s a one-pot wonder that makes cleanup easy. Even better? It tastes just as amazing the next day, making it perfect for meal prepping or leftovers.

What Kind of Potatoes Work Best for This Soup?

For the creamiest result, russet potatoes are your best bet. Their high starch content breaks down beautifully, creating a thick, smooth base. You can also mix in Yukon golds for a naturally buttery flavor and slight texture. Avoid waxy varieties like red potatoes – they don’t break down as well and can make the soup feel chunky instead of silky.

Ingredients for the Comforting Loaded Baked Potato Soup

What makes this soup so memorable is the layering of rich, bold ingredients that each bring their own cozy charm to the bowl.

• Russet potatoes: These are the soul of the soup. Their starchiness ensures a creamy, thick texture.
• Bacon: Adds a smoky crunch that plays beautifully against the soft potatoes.
• Cheddar cheese: Melts into the soup to give it that iconic loaded flavor.
• Heavy cream: For richness and a velvety finish.
• Chicken broth: Balances out the heaviness and adds depth.
• Yellow onion: Brings in a sweet, savory backbone.
• Garlic: Just a touch goes a long way in enhancing the flavor.
• Butter: Used to sauté and enrich the overall taste.
• All-purpose flour: Helps thicken the soup.
• Sour cream: Stirred in for a bit of tang and creamy lift.
• Green onions: The final garnish that adds brightness and color.

How To Make the Comforting Loaded Baked Potato Soup

Step 1: Cook the Bacon to Crispy Perfection

Start by cooking the bacon in a large soup pot until crisp. Remove and set aside on a paper towel-lined plate. Leave a few tablespoons of the bacon fat in the pot.

Step 2: Sauté the Aromatics

Add the butter to the pot and melt it into the reserved bacon drippings. Toss in the diced onions and cook until soft and translucent. Stir in the garlic and cook for another minute.

Step 3: Create the Base

Sprinkle the flour over the onion mixture and stir well, cooking for a minute to remove the raw taste. Slowly whisk in the chicken broth, making sure there are no lumps.

Step 4: Add the Potatoes

Peel and dice the russet potatoes and add them to the pot. Let them simmer until fork-tender, about 15 to 20 minutes.

Step 5: Blend to Perfection

Use an immersion blender to puree the soup right in the pot. If you like it chunky, leave some potato pieces unblended.

Step 6: Stir in the Creamy Goodness

Add the heavy cream, shredded cheddar, and sour cream. Stir until melted and fully combined. Let it simmer a few minutes more until everything is piping hot.

Step 7: Serve and Top Generously

Ladle the soup into bowls and garnish with crispy bacon, green onions, and a sprinkle of extra cheese. Serve warm and watch it disappear.

Serving and Storing Your Baked Potato Soup

This soup is the kind of dish that brings people together. It serves about 6 people generously, especially if you pair it with a crusty loaf of bread or a simple salad. If you’re serving it as a starter, it could stretch to 8 smaller bowls.

Store any leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it cools, so when reheating, just add a splash of broth or milk to loosen it back up to your desired consistency. It also freezes well for up to 3 months – just hold off on adding the sour cream until after reheating for the best texture.

What to Serve With Comforting Loaded Baked Potato Soup?

Crusty Artisan Bread

A warm, crusty loaf is perfect for dipping and soaking up every bit of soup.

Cheesy Garlic Bread

Add a punch of flavor with melty, garlicky slices served on the side.

Simple Green Salad

Balance the richness of the soup with a crisp romaine and vinaigrette salad.

Roasted Brussels Sprouts

A hearty, savory veggie side that complements the creamy potato base.

Ham and Cheese Sliders

These mini sandwiches make the meal even more filling and crowd-friendly.

Deviled Egg Macaroni Salad

Cold and creamy, this dish adds a fun texture contrast and flavor boost.

Oven Baked BBQ Chicken Wings

If you’re going for a game-day spread, this adds a smoky, spicy balance.

Cornbread Muffins

A slightly sweet, soft bread that’s perfect for crumbling into your bowl.

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