Hearty Loaded Baked Potato Soup: The Ultimate Comfort Food Recipe

There’s nothing quite like a warm, comforting bowl of soup to chase away the chill, and this Loaded Baked Potato Soup is the epitome of cozy indulgence. Imagine rich, creamy potato goodness, generously studded with crispy bacon, melted cheddar cheese, and a dollop of tangy sour cream – it’s like your favorite baked potato, but in a spoonable, soul-warming form. Perfect for a brisk autumn evening or a frosty winter day, this recipe transforms simple ingredients into an extraordinary culinary experience that your family will adore.

The Potato Predicament and a Delicious Solution

Let’s be honest, we’ve all been there. You head to the grocery store, grab a big bag of what you hope are perfect Idaho baking potatoes, picturing them beautifully baked, split open, and overflowing with butter, cheese, and all the fixings. However, upon emptying the bag, you often find a mixed assortment. While some potatoes are indeed large and magnificent, ideal for a classic baked potato alongside a steak, others are disappointingly small or medium-sized. These “runts,” as we affectionately call them, often don’t quite cut it for that picture-perfect individual baked potato experience.

Instead of letting these smaller potatoes go to waste or trying to force them into a role they weren’t meant for, why not embrace their potential? These irregularly sized spuds are absolutely perfect for certain culinary creations. They’re excellent for making crispy potato skins, a fantastic appetizer or snack. But what about all that delicious potato pulp inside? That’s where this incredible Loaded Baked Potato Soup comes in. It’s the ultimate way to utilize those smaller baking potatoes, transforming them into a hearty and satisfying meal that everyone will rave about. This recipe ensures that every potato, regardless of its size, finds its flavorful purpose.

Why This Loaded Baked Potato Soup Stands Out

Potato soup has always been a beloved classic, but when you load it up with the irresistible flavors of a fully dressed baked potato, it reaches a whole new level of deliciousness. This recipe isn’t just about combining ingredients; it’s about building layers of flavor that create a truly unforgettable comfort food experience. Here’s why this soup will become a staple in your kitchen:

The Ultimate Comfort Food

There’s a reason why potato soup is synonymous with comfort. Its creamy texture, rich body, and familiar flavors evoke a sense of warmth and well-being. This loaded version amplifies that feeling, bringing together the savory crunch of bacon, the sharp tang of cheddar cheese, the cool creaminess of sour cream, and the fresh bite of chives. Each spoonful is a harmonious blend of textures and tastes, making it the perfect remedy for a gloomy day or a celebratory meal on a cozy night in.

Making the Most of Your Potatoes

As discussed, this recipe is a brilliant solution for those “less-than-perfect” baking potatoes. By using the pulp for the soup and reserving the skins for potato skins, you get two fantastic dishes from one batch of potatoes, minimizing waste and maximizing flavor. It’s an economical and ingenious way to enjoy every bit of your produce, turning a potential kitchen conundrum into a culinary triumph.

Easy to Make, Impressive to Serve

Despite its luxurious taste, this loaded baked potato soup is surprisingly straightforward to prepare. The steps are simple and logical, making it accessible for home cooks of all skill levels. Plus, the vibrant garnishes make it visually appealing, making it a great option for entertaining guests or simply treating your family to something special without a lot of fuss.

Key Ingredients for an Unforgettable Soup

The magic of this soup lies in its simple yet powerful combination of ingredients. Each component plays a vital role in creating that rich, hearty, and utterly delicious flavor profile.

The Star: Potatoes

For a truly authentic loaded baked potato soup, Russet or Idaho potatoes are your best friend. Their starchy texture bakes up beautifully and breaks down easily into a creamy soup base, giving it that classic, comforting consistency. Baking the potatoes beforehand (and allowing them to cool) not only infuses them with a deeper flavor but also makes them easier to handle and scoop.

The Flavor Powerhouse: Bacon

Can it truly be “loaded” without bacon? Absolutely not! Crispy bacon bits add an essential smoky, salty, and savory crunch that elevates the entire soup. Crucially, don’t discard those bacon drippings! They form the foundation of our roux, imparting an incredible depth of flavor that a plain butter roux simply can’t match.

The Creamy Base: Milk and Flour Roux

A simple roux, made with the flavorful bacon drippings and all-purpose flour, acts as the thickening agent for our soup. Slowly stirring in warm milk creates a smooth, velvety base that holds all the delicious flavors together without being overly heavy. Whole milk will yield the richest and creamiest results, but you can adjust based on your preference.

The Tangy Top-Offs: Cheese, Sour Cream, and Chives

These are the iconic “loaded” elements! Sharp cheddar cheese melts into the soup, adding a wonderful tang and richness. Extra shredded cheese for garnish, a generous dollop of sour cream for its cool, creamy contrast, and a sprinkle of fresh chives for a pop of color and oniony freshness complete the experience. Don’t be shy with these garnishes – they are what truly make this soup sing!

Loaded Baked Potato Soup

Ingredients

6 small to medium baking potatoes, already baked and cooled
10-12 slices bacon
1/2 cup all-purpose flour
6 cups milk, warmed (whole milk recommended for creaminess)
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste

Garnishes

Extra shredded cheddar cheese
Sour cream
Fresh chives, finely chopped

Instructions

Start by baking your potatoes until fork-tender and allowing them to cool completely. This can be done in advance. Once cooled, slice each potato in half lengthwise and carefully scoop out the soft potato pulp, leaving about a quarter-inch of potato in the skins to maintain their structure. Set the pulp aside in a bowl; this will be the creamy base for your soup. Save the potato skins to make delicious Potato Skins later – a perfect zero-waste approach!
In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until it’s wonderfully crispy. This usually takes about 8-10 minutes. Once cooked, remove the bacon slices with a slotted spoon and place them on a paper towel-lined plate to drain. Don’t clean the skillet! Leave all those flavorful bacon drippings behind in the pan. Crumble most of the crispy bacon for the soup and reserve a small amount for garnish.
With the bacon drippings still in the skillet (you should have about 1/2 cup; if not, add a little butter or oil to make up the difference), sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes over medium-low heat to create a smooth paste, or roux. Cook the roux for another minute or two to cook out the raw flour taste. Then, slowly pour in the warm milk, whisking constantly to prevent any lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken slightly.
Once the milk mixture has thickened, add the reserved potato pulp and the majority of the chopped bacon into the skillet. Stir gently until the potato pulp breaks down and combines with the creamy base. Next, stir in the shredded cheddar cheese until it completely melts and is thoroughly incorporated, making the soup wonderfully cheesy and rich. Season generously with salt and freshly ground black pepper to taste. Remember to start with a little and add more as needed.
Ladle the hot, creamy Loaded Baked Potato Soup into individual serving bowls. Now comes the best part – garnishing! Generously top each bowl with extra shredded cheddar cheese, a generous dollop of sour cream, the reserved crispy bacon bits, and a sprinkle of fresh, chopped chives. Serve immediately and enjoy every comforting spoonful!

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Tips for the Best Loaded Baked Potato Soup

Choose the Right Potatoes: Russet (Idaho) potatoes are highly recommended for their starchy texture, which creates a wonderfully creamy soup. Waxy potatoes tend to hold their shape more and won’t break down as easily.
Bake, Don’t Boil: Baking the potatoes gives them a richer flavor profile than boiling. Plus, it allows you to get those delicious skins ready for another dish!
Warm Your Milk: Adding warm milk to the roux helps prevent lumps and ensures a smooth, consistent soup base. Cold milk can shock the roux and make it harder to combine evenly.
Don’t Skimp on the Bacon Drippings: This is where a huge amount of flavor comes from! Those drippings are essential for a rich, smoky roux. If you don’t have enough from your bacon, a little butter can supplement.
Season Generously: Potatoes absorb a lot of salt, so don’t be afraid to season the soup throughout the cooking process. Taste and adjust before serving. A good crack of black pepper is also crucial.
Fresh Garnishes Make a Difference: While the soup is fantastic on its own, the fresh garnishes (extra cheese, sour cream, chives, reserved bacon) truly elevate it to “loaded” status, adding layers of flavor and texture.

Delicious Variations to Explore

While the classic loaded baked potato soup is a masterpiece, there are many ways to customize it to your liking:

Spicy Kick: Add a pinch of cayenne pepper, a dash of hot sauce, or some finely diced jalapeños (seeds removed for less heat) to the soup base for a pleasant warmth.
Vegetarian Version: Omit the bacon. Instead, use olive oil or butter for the roux and vegetable broth instead of milk (or a combination of vegetable broth and plant-based milk). You can add smoked paprika for a hint of smoky flavor, or top with crispy fried onions.
Different Cheeses: While cheddar is traditional, experiment with other cheeses like Monterey Jack, Gruyere, or even a smoked gouda for unique flavor notes.
Add Vegetables: Sauté some finely diced celery, carrots, or leeks with the bacon (or before adding the flour for a vegetarian version) for added flavor and nutrients.
Garlic Lover’s Delight: Sauté a few cloves of minced garlic with the bacon drippings before adding the flour for an extra aromatic boost.

Serving and Storage Tips

This soup is best served hot, immediately after preparing, when the cheese is melted and the garnishes are fresh. However, if you find yourself with leftovers, they can be stored and reheated.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It’s not recommended to freeze potato soup with a dairy base, as it can sometimes separate or become grainy upon reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring frequently, until warmed through. You may need to add a splash of milk or broth to thin it out if it has thickened too much. Avoid boiling, as this can cause the dairy to curdle. Add fresh garnishes before serving.

This Loaded Baked Potato Soup is more than just a meal; it’s an experience. It’s a testament to how simple, wholesome ingredients can come together to create something truly magical and deeply comforting. Whether you’re making it for a special occasion or just a regular weeknight dinner, it’s guaranteed to be a hit. So, grab those potatoes, fire up the stove, and get ready to enjoy the ultimate bowl of savory goodness!

Want More Comfort Food Recipes?

If you loved this soup, you’ll surely enjoy these other comforting recipes that are perfect for sharing:

Chocolate Chip Pecan Cookies

Homemade Potato Bread

Nostalgic Lunch Lady Brownies

Classic Chicken Noodle Soup