There’s something magical about transforming a humble baked potato into a velvety, creamy soup that captures all the cozy flavors of its inspiration. As someone who has spent countless hours perfecting this recipe in my home kitchen, I’m excited to share my ultimate version of loaded baked potato soup – one that consistently receives rave reviews from family and friends.
Why You’ll Love This Recipe
This isn’t just any potato soup – it’s a labor of love that combines the hearty satisfaction of a baked potato with the smooth comfort of a cream soup. What makes this recipe special is the technique of actually baking the potatoes first, which develops a deeper, more complex flavor than simply boiling them. When paired with crispy bacon, sharp cheddar, and fresh chives, it creates a symphony of flavors that will have everyone asking for seconds.
Key Ingredients Breakdown
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 6 large (about 3 lbs) | Choose uniform size for even baking |
| Bacon | 12 oz | Thick-cut preferred |
| Yellow onion | 1 large | Finely diced |
| Garlic | 6 cloves | Fresh, not pre-minced |
| Heavy cream | 2 cups | Full-fat for best results |
| Chicken stock | 4 cups | Low-sodium recommended |
| Sharp cheddar | 2 cups | Freshly grated |
| Sour cream | 1 cup | Full-fat |
| Fresh chives | 1/2 cup | Finely chopped |
| All-purpose flour | 1/3 cup | For thickening |
| Butter | 1/2 cup | Unsalted |
| Salt and pepper | To taste | Kosher salt preferred |
Essential Equipment
- Large Dutch oven or heavy-bottomed pot
- Baking sheet
- Box grater
- Potato masher
- Immersion blender (optional)
- Measuring cups and spoons
- Sharp knife and cutting board
The Step-by-Step Process
Step 1: Baking the Potatoes
- Preheat oven to 425°F (220°C)
- Wash and dry potatoes thoroughly
- Rub with olive oil and salt
- Pierce several times with a fork
- Bake for 60-75 minutes until tender
- Let cool slightly before handling
Step 2: Preparing the Base
- While potatoes bake, dice bacon into small pieces
- Cook in Dutch oven until crispy
- Remove bacon, leave 3 tablespoons of fat
- Add butter to bacon fat
- Sauté onions until translucent (about 5 minutes)
- Add garlic, cook for 1 minute
Step 3: Building the Soup
- Sprinkle flour over vegetables
- Cook for 2-3 minutes, stirring constantly
- Gradually add chicken stock, whisking
- Bring to a gentle simmer
- Add heavy cream
- Season with salt and pepper
Step 4: Adding the Potatoes
- Cut baked potatoes in half
- Scoop out flesh, leaving some skin
- Roughly chop potato flesh
- Add to soup
- Mash some chunks, leave others for texture
- Simmer for 10-15 minutes
Step 5: Finishing Touches
- Reduce heat to low
- Stir in most of the cheese
- Add sour cream
- Adjust seasoning
- Reserve some toppings for garnish
Pro Tips for Perfect Results
- Don’t skip baking the potatoes – it’s crucial for flavor
- Grate your own cheese for better melting
- Keep some potato chunks for texture
- Use room temperature sour cream to prevent curdling
- Don’t rush the base preparation
Storage and Reheating
This soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of chicken stock or cream if needed to reach desired consistency.
Serving Suggestions
- Garnish with reserved bacon, cheese, and chives
- Serve with crusty artisan bread
- Add a fresh green salad on the side
- Top with extra sour cream
- Sprinkle with cracked black pepper
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Cholesterol | 95mg |
| Sodium | 680mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 3g |
| Protein | 18g |
| Calcium | 280mg |
| Iron | 2mg |
*Based on 8 servings per recipe
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store in the refrigerator and reheat gently, adding liquid as needed to adjust consistency.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing due to the dairy content. If freezing, do so before adding the sour cream and reheat gently, adding fresh dairy when serving.
Q: Can I use different potatoes?
A: Russets are best for their high starch content and flavor, but Yukon Golds can work in a pinch. Avoid waxy potatoes like red potatoes.
Q: How can I make this lighter?
A: You can substitute half-and-half for the heavy cream and use light sour cream, though the soup won’t be quite as rich. You can also reduce the amount of bacon and cheese.
Q: What if I don’t have an immersion blender?
A: A potato masher works perfectly fine! In fact, I often prefer it for achieving that perfect chunky-yet-creamy texture.
Troubleshooting Common Issues
| Problem | Cause | Solution |
|---|---|---|
| Soup too thick | Too much potato or flour | Add warm stock gradually |
| Grainy texture | Dairy curdled | Use room temp dairy, heat gently |
| Flour lumps | Added too quickly | Whisk thoroughly while adding |
| Not enough flavor | Insufficient seasoning | Add salt gradually, taste as you go |
| Too thin | Not enough thickener | Simmer longer or add instant mashed potatoes |
Variations to Try
- Loaded Baked Potato and Roasted Garlic Soup: Add a whole head of roasted garlic
- Spicy Southwest Version: Add diced jalapeños and smoked paprika
- Vegetarian Option: Use vegetable stock and skip the bacon
- Extra Cheesy: Add different cheese varieties like Gruyère or smoked Gouda
- Lighter Version: Use milk and Greek yogurt instead of cream and sour cream
Remember, the best recipes are those that you make your own. Don’t be afraid to adjust the seasonings and toppings to suit your taste. This soup is incredibly forgiving and versatile – perfect for customizing to your preferences while maintaining its comforting, satisfying nature.
Reader Success Tips
“I’ve found that baking the potatoes the day before makes this recipe come together much more quickly on soup day!” – Reader tip
“Adding a pinch of cayenne gives this soup a wonderful warm depth without making it spicy.” – Reader tip
“I like to save some of the potato skins, crisp them up in the oven, and use them as a garnish for extra texture!” – Reader tip
