If you’re on the hunt for a cozy, comforting dish that feels like a warm hug on a chilly day, look no further than this Creamy Loaded Baked Potato Soup Recipe. It’s a rich, luscious bowl packed with tender baked potatoes, savory bacon, sharp cheddar, and just the right amount of creaminess that will keep you coming back spoon after spoon. This recipe turns simple pantry staples into a soul-satisfying meal that tastes far more indulgent than it takes to make.
Ingredients You’ll Need
Every ingredient in this Creamy Loaded Baked Potato Soup Recipe plays a starring role. From the starchy russet potatoes that give body and heartiness, to the sharp cheddar cheese that brings a tangy melt, and the smoky bacon bits adding irresistible depth, it all comes together simply yet perfectly.
- 4 large russet potatoes, baked: These starchy spuds create the creamy base when diced and slowly stirred in.
- 1 tablespoon olive oil: For sautéing the onions gently and developing mellow flavor.
- 1 small onion, finely chopped: Adds subtle sweetness and texture to the soup’s foundation.
- 2 cloves garlic, minced: Provides aromatic warmth without overpowering the dish.
- 1/4 cup all-purpose flour: Helps thicken the soup to that perfect comforting consistency.
- 3 cups chicken broth: A savory liquid base that builds depth while keeping it light.
- 2 cups whole milk: Contributes creamy texture and smoothness.
- 1 cup heavy cream: Elevates richness and gives the soup its signature velvety feel.
- 1 teaspoon salt: Balances and enhances all the flavors.
- 1/2 teaspoon black pepper: Adds just a gentle kick.
- 1/2 teaspoon smoked paprika: Infuses a subtle smoky undertone that pairs beautifully with bacon.
- 1 1/2 cups sharp cheddar cheese, shredded: Melts into the soup lending tang and gooey goodness.
- 1/2 cup sour cream: Boosts creaminess with a touch of tanginess that rounds out the flavor.
- 6 slices bacon, cooked and crumbled: A savory, crunchy topping that brings texture contrast.
- 2 green onions, sliced: For a fresh, mild onion bite and bright pop of color.
- Extra shredded cheddar cheese for topping: Optional, because there’s never too much cheese.
- Extra sour cream for serving: Adds that cool, creamy finish you’ll want on every bite.
How to Make Creamy Loaded Baked Potato Soup Recipe
Step 1: Bake and Prepare the Potatoes
Start by baking your russet potatoes until they’re fork-tender inside. This step unlocks the creamy texture essential for your soup base. Allow the potatoes to cool slightly, then peel and dice them into bite-sized chunks. The gentle roasting adds a subtle sweetness and keeps the potatoes from turning mushy too fast in the soup.
Step 2: Sauté Aromatics
Warm the olive oil over medium heat in a large pot and add the finely chopped onions. Sauté them until they turn translucent and soft; this slow cooking draws out their natural sweetness, creating a flavor foundation. Toss in the minced garlic and let it cook for just about a minute, releasing that irresistible aroma you’ll love filling your kitchen.
Step 3: Build the Soup Base
Sprinkle the flour over the softened onions and garlic, continuously stirring to cook off the raw flour taste—this is key for a smooth, velvety texture. Then, gradually whisk in the chicken broth, ensuring no lumps remain. This liquid forms the savory heart of your creamy soup.
Step 4: Add Cream and Seasonings
Slowly pour in the whole milk and heavy cream while stirring to combine everything evenly. Bring the mixture to a gentle simmer and season with salt, black pepper, and smoked paprika. The paprika adds a smoky depth that complements your baked potato’s natural richness perfectly.
Step 5: Incorporate Potatoes and Cheese
Gently stir in the diced baked potatoes, allowing them to heat through and soften further for about 10 minutes. This step lets the potatoes meld into the soup, creating that signature creamy comfort. Remove the pot from heat and fold in the sharp cheddar cheese, stirring until fully melted and smooth.
Step 6: Finish with Sour Cream
Finally, to achieve the luxurious richness that defines this Creamy Loaded Baked Potato Soup Recipe, blend in the sour cream thoroughly. This makes the texture silky smooth and adds a subtle tang that brightens every bite.
How to Serve Creamy Loaded Baked Potato Soup Recipe
Garnishes
topping your soup with a generous sprinkle of crumbled bacon, sliced green onions, a handful of extra shredded cheddar, and a dollop of sour cream transforms it into a feast for both the eyes and taste buds. These garnishes add crispy texture, sharpness, and freshness, elevating each spoonful to a perfect balance.
Side Dishes
This soup pairs wonderfully with crusty bread, like a warm baguette or garlic toast, perfect for dipping into every creamy mouthful. A fresh green salad contrasts nicely too, providing a light, crisp counterpoint to the rich, velvety soup.
Creative Ways to Present
If you’re looking to impress guests or just want a fun twist on a weeknight meal, serve the soup in hollowed-out mini baked potatoes or rustic bread bowls. It’s a charming presentation that’s both practical and delicious, making your Creamy Loaded Baked Potato Soup Recipe the star of the table.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a fantastic option for meal prep or quick reheating without any loss of quality.
Freezing
You can freeze this soup, but keep in mind the texture may change slightly as potatoes tend to become a bit grainy after freezing. For best results, cool it completely, then freeze in meal-sized portions with some extra liquid added to maintain creaminess when thawing.
Reheating
When ready to enjoy again, reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup thickens too much, stir in a splash of milk or broth to restore its luscious consistency before serving.
FAQs
Can I make this Creamy Loaded Baked Potato Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or use a vegetarian bacon alternative, and you’ll still have a deliciously creamy soup packed with flavor.
What type of potatoes work best?
Russet potatoes are ideal because they’re starchy and become wonderfully fluffy inside once baked, which helps create that rich and creamy texture in your soup.
Can I use low-fat milk or cream in the recipe?
You can, but keep in mind that the soup won’t be quite as rich or creamy. Whole milk and heavy cream give the soup its signature silky texture and indulgent taste.
How thick should the soup be?
The soup should be thick enough to coat the back of a spoon yet still spoonable and smooth. If it feels too thick after resting, just thin it out with a little extra broth or milk.
Is it possible to make this soup in a slow cooker?
Yes! You can sauté the aromatics separately, then add all ingredients except cheese and sour cream to the slow cooker. Cook on low for 4-6 hours, then stir in cheese and sour cream before serving for that creamy finish.
Final Thoughts
This Creamy Loaded Baked Potato Soup Recipe is pure comfort in a bowl, perfect for chilly nights or whenever you crave something hearty and satisfying. It’s easy to make, packed with flavor, and endlessly customizable. I can’t wait for you to give it a try and experience that incredible creamy, cheesy goodness that makes this soup one of my all-time favorites!
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Creamy Loaded Baked Potato Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Loaded Baked Potato Soup combines tender baked russet potatoes with a rich, velvety broth made from chicken stock, milk, and cream. Enhanced with sautéed onions, garlic, sharp cheddar cheese, smoky bacon, and a hint of smoked paprika, this comforting soup captures all the flavors of a loaded baked potato in a warm, satisfying bowl.
Ingredients
Potatoes
- 4 large russet potatoes, baked
Sauté Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Add-ins and Toppings
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Extra shredded cheddar cheese for topping
- Extra sour cream for serving
Instructions
- Bake the Potatoes: Preheat your oven and bake the russet potatoes until they are fork-tender. Once cooled, peel off the skin and dice the potatoes into small cubes.
- Sauté Onions: In a large pot over medium heat, warm the olive oil. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Make Roux: Sprinkle the flour into the pot, stirring constantly to combine with the onion and garlic mixture. Cook for 1-2 minutes to remove the raw flour taste.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring to prevent lumps and create a smooth base.
- Add Dairy: Slowly stir in the whole milk and heavy cream, mixing continuously to incorporate all liquids evenly.
- Simmer and Season: Bring the soup to a gentle simmer. Add salt, black pepper, and smoked paprika to infuse flavor. Let the soup cook for a few minutes to combine the tastes.
- Add Potatoes: Stir in the diced baked potatoes. Let them warm through and soften further, breaking down slightly into the soup for about 10 minutes.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until melted and smooth.
- Incorporate Sour Cream: Add the sour cream and mix well until the soup is creamy and luscious.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled cooked bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream if desired. Serve hot and enjoy!
Notes
- Baking the potatoes ahead of time saves preparation during cooking.
- Use freshly shredded cheese for better melting and flavor.
- Adjust seasoning to taste, adding more salt or smoked paprika if you prefer a stronger flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- The soup can be thickened or thinned by adjusting the amount of milk or broth based on your preference.
