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Loaded Baked Potato Soup

Best Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is a creamy, rich dish that combines the comforting flavors of baked potatoes with savory seasonings, cheese, crispy bacon, and fresh green onions. It's a satisfying and hearty meal perfect for chilly evenings, offering the warmth and comfort of a baked potato in a delicious soup form.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes (peeled and cubed)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • 1/2 cup shredded cheddar cheese (for serving)
  • 1/4 cup chopped green onions (for garnish)
  • 1/4 cup crumbled bacon (for garnish)
  • Extra cheddar cheese (optional, for topping)

Equipment

  • Large Stockpot
  • Wooden Spoon or Spatula
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Potato Peeler
  • Blender or Immersion Blender
  • Ladle
  • Soup Bowls

Method
 

  1. Cook the Potatoes: In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until fragrant. Add the cubed potatoes to the pot and cook for an additional 5 minutes, stirring occasionally to ensure they don’t stick.
  2. Add the Broth and Seasonings: Pour in the chicken or vegetable broth and bring everything to a simmer. Add the salt, pepper, garlic powder, and onion powder. Stir to combine. Allow the soup to simmer for about 20-25 minutes, or until the potatoes are soft when pierced with a fork.
  3. Blend the Soup (Optional): Once the potatoes are cooked, you can either leave the soup chunky or blend it for a smooth texture. If you prefer a creamy soup, use an immersion blender to blend the mixture directly in the pot. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
  4. Add Dairy and Finish the Soup: After blending (if you chose to), reduce the heat to low and stir in the milk, heavy cream, and sour cream. Let it heat through, stirring occasionally. Taste and adjust seasoning with more salt or pepper as needed.
  5. Serve and Garnish: Once everything is heated through and creamy, ladle the soup into bowls. Top with shredded cheddar cheese, green onions, and crumbled bacon. You can also add an extra sprinkle of cheese on top for extra flavor. Serve hot and enjoy!

Notes

Loaded Baked Potato Soup is incredibly versatile. You can add extra toppings like diced tomatoes, sour cream, or even jalapeños for a kick. If you're looking for a vegetarian version, simply skip the bacon and use vegetable broth. The soup also freezes well, so make extra to enjoy later!