When life gives you potatoes, you make loaded baked potato soup. Picture this: a creamy, dreamy bowl of comfort that’s like a warm hug on a chilly day. This loaded baked potato soup is rich, hearty, and packed with flavors that will make you question why you ever settled for instant noodles. Trust me; your taste buds are in for a delightful rollercoaster ride!
Let me take you on a little journey. I remember the first time I made this soup; it was on a gloomy Tuesday evening. I had just survived another long workday and craved something that felt like home. As the aroma wafted through my kitchen, my family gathered around, eyes sparkling with anticipation. That moment, folks, is when I knew I had struck gold! Perfect for cozy nights in or gatherings with friends, this soup promises to be a crowd-pleaser every time.
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare even on the busiest days
- The flavor profile combines creamy texture with savory toppings for an unforgettable experience
- Its visual appeal makes it a showstopper that impresses everyone at your table
- Versatile enough to serve as an appetizer or main course, it’s perfect for any occasion!
I vividly remember my friends’ delighted faces as they slurped up their bowls and begged for seconds during our game night.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Russet Potatoes: These starchy beauties give your soup the perfect creamy base—don’t skimp!
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Onion: A medium onion adds sweetness; sauté until translucent for optimal flavor.
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Garlic: The more garlic, the better! Fresh cloves will bring out rich aromas.
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Chicken Broth: Use low-sodium broth to control saltiness while enhancing flavor depth.
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Cream Cheese: This magical ingredient creates a luxuriously smooth texture in your soup.
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Sour Cream: Adds tanginess and creaminess—perfect for topping or mixing in.
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Bacon Bits: Because everything’s better with bacon! Crispy bits add crunch and flavor contrast.
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Cheddar Cheese: Shredded sharp cheddar melts beautifully into the soup—don’t forget extra for garnish!
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Green Onions: These provide a fresh crunch and beautiful color contrast when sprinkled on top.
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Butter: A couple of tablespoons enhance richness; who can resist the buttery goodness?
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by washing and peeling your russet potatoes before cutting them into uniform cubes—this ensures even cooking. Chop onions and mince garlic while dreaming about how amazing dinner will be.
Sauté Aromatics: In a large pot over medium heat, melt butter until bubbly. Toss in chopped onions and sauté until they turn translucent; then add minced garlic for about 30 seconds until fragrant.
Add Potatoes and Broth: Stir in cubed potatoes alongside chicken broth. Bring to a gentle boil before reducing heat to simmer; let it bubble away for about 15-20 minutes until potatoes are fork-tender.
Create Creamy Bliss: Once the potatoes are tender, use an immersion blender to purée half of the mixture directly in the pot—a few chunky pieces are fine for texture. Mix in cream cheese until fully melted and incorporated.
Tweak Seasoning: Taste your masterpiece and adjust seasoning as required—salt, pepper, maybe even a dash of smoked paprika if you’re feeling adventurous!
Add Toppings: Serve hot with dollops of sour cream, crispy bacon bits, shredded cheddar cheese, and chopped green onions sprinkled generously on top! Enjoy every spoonful while sharing stories around the table.
This loaded baked potato soup is not just food; it’s an experience waiting to happen! Perfect for chilly evenings or when comfort food calls your name. Invite friends over or keep it all to yourself—it’s bound to bring smiles either way!
You Must Know
- Loaded baked potato soup is creamy, comforting, and perfect for chilly evenings
- This dish captures all the flavors of a loaded baked potato in a bowl
- The aroma wafting through your kitchen will have everyone asking for seconds
Perfecting the Cooking Process
Start by cooking the bacon until crispy, then sauté onions and garlic in the drippings before adding potatoes and broth. This sequence builds rich flavors and ensures everything cooks evenly.
Add Your Touch
Feel free to swap out toppings like sour cream for Greek yogurt or add shredded cheese and chives. Personalize it to make it uniquely yours; after all, no one knows your taste buds better than you!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring frequently to maintain that creamy consistency.
Chef's Helpful Tips
- To achieve the best texture, blend part of the soup for creaminess while keeping chunks intact
- Ensure you cut potatoes uniformly for even cooking
- Remember, patience is key; letting flavors meld enhances every bite!
The first time I made loaded baked potato soup, my friends couldn’t get enough! Their compliments made me realize I had stumbled upon a comforting favorite that warms hearts as much as it fills stomachs.
FAQ
Can I make loaded baked potato soup ahead of time?
Yes, you can prepare it a day in advance; just store it properly.
What are some great toppings for this soup?
Toppings like bacon bits, cheese, and green onions enhance flavor and presentation.
Is this recipe suitable for freezing?
Freezing is possible, but dairy may separate; consider adding dairy fresh when reheating.

Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
Description
Loaded baked potato soup is the ultimate comfort food, combining creamy russet potatoes, savory bacon, and rich cheese in one delicious bowl. Perfect for chilly evenings or gatherings with friends, this soup is easy to prepare and promises a delightful experience that will warm your heart and satisfy your cravings.
Ingredients
- 4 medium Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 oz cream cheese
- ½ cup sour cream
- ½ cup bacon bits
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 2 green onions, chopped
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prep the potatoes by washing, peeling, and dicing them into uniform cubes. Chop the onion and mince the garlic.
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent. Stir in minced garlic for about 30 seconds until fragrant.
- Add cubed potatoes and chicken broth; bring to a gentle boil. Reduce heat to simmer for about 15-20 minutes until potatoes are fork-tender.
- Using an immersion blender, purée half of the soup mixture directly in the pot for a creamy texture while keeping some chunks intact. Stir in cream cheese until fully melted.
- Adjust seasoning with salt and pepper as desired. Serve hot topped with sour cream, crispy bacon bits, shredded cheddar cheese, and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg