The moment I stepped into my kitchen, the enticing aroma of crispy bacon sizzling away mixed beautifully with the rich, buttery scent of cooking potatoes. On a chilly evening when comfort food feels obligatory, I knew instantly that it was time to whip up my Creamy Loaded Baked Potato Soup. This recipe is a cozy hug in a bowl, bringing together the classic flavors of a loaded baked potato in a velvety, soul-soothing soup form.
What makes this dish even more appealing is its versatility. Whether you’re craving the savory hit of bacon or you’re looking for a dairy-free alternative, this soup adapts effortlessly to your needs. In just 30 minutes, you can serve up a hearty meal that’s both satisfying and packed with flavor. So, if you’re tired of the fast-food grind and yearning for something homemade and delightful, let’s dive into this easy, scrumptious recipe that’s bound to impress your taste buds and warm your heart!
Why is Creamy Loaded Baked Potato Soup a must-try?
Comforting warmth in every spoonful will have you coming back for seconds.
Quick preparation ensures you can enjoy this delicious soup on even the busiest nights.
Customizable with various ingredient options, it’s perfect for everyone from meat lovers to vegans.
Crowd-pleaser status makes it an ideal dish for gatherings or family dinners.
For those looking for more inspiration, check out our guide on versatile soup variations to keep your mealtime exciting!
Creamy Loaded Baked Potato Soup Ingredients
Here’s everything you’ll need to create your comforting bowl of Creamy Loaded Baked Potato Soup:
For the Soup Base
- Potatoes – The heart of the dish; Yukon Gold or Russet potatoes provide the best creaminess.
- Unsalted Butter – Adds a rich flavor; swap for olive oil to keep it dairy-free.
- Yellow Onion – Infuses a sweet depth; shallots can be used for a different flavor.
- Garlic Cloves – Enhances the taste with aromatic goodness; garlic powder works in a pinch.
- All-Purpose Flour – Thickens the soup and creates a creamy base; gluten-free flour is a great alternative.
- Low Fat Milk – Gives a creamy texture with fewer calories; almond or oat milk is perfect for a dairy-free version.
- Half and Half – Increases the creaminess; can be replaced with more low-fat milk for lighter flavor.
- Bacon – Provides that delightful crispy, savory touch; try turkey bacon or a meatless alternative for a twist.
- Chicken Stock – A flavorful base for the soup, but vegetable stock can be swapped for a vegetarian option.
- Salt, Garlic Salt, Black Pepper – Essential for enhancing flavors.
For the Creamy Finish
- Mild and Sharp Cheddar Cheese – Adds that comforting cheesy goodness; experiment with Gouda for unique flavors.
- Sour Cream – A tangy topping that enhances richness; Greek yogurt is a healthier alternative.
- Fresh Chives – A sprinkle on top adds color and flavor, brightening up your bowl!
This list covers all the essentials for your Creamy Loaded Baked Potato Soup, showcasing how versatile and easy it is to create this heartwarming dish!
How to Make Creamy Loaded Baked Potato Soup
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Prepare Potatoes: Cook scrubbed potatoes until tender, either by microwaving them for 10 minutes or baking in a 350°F oven for 45 minutes. Once done, allow them to cool briefly before chopping or mashing.
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Cook Bacon: In a large pot, heat your choice of bacon over medium heat until crispy, usually taking about 5-7 minutes. Drain the excess fat and crumble the bacon, reserving the drippings for added flavor.
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Sauté Vegetables: Melt unsalted butter in the reserved drippings and add diced onion and minced garlic. Sauté for about 3-4 minutes, stirring until the onions become translucent and fragrant.
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Make Roux: Sprinkle in all-purpose flour, stirring continuously for 1-2 minutes, allowing it to cook and become lightly golden. This roux will help thicken your soup beautifully.
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Add Liquids: Gradually whisk in low-fat milk, half and half, and chicken stock. Allow the mixture to come to a gentle simmer for about 5 minutes, helping the flavors meld together.
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Incorporate Potatoes: Stir in your prepared potatoes, letting them blend into the soup. Simmer for an additional 5 minutes, allowing the potatoes to break down slightly and add to the creaminess.
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Season and Add Cheese: Mix in salt, garlic salt, black pepper, and both mild and sharp cheddar cheese. Stir until the cheese thoroughly melts into the warm soup for that rich, comforting flavor.
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Serve: Ladle the soup into bowls and generously top with sour cream and a sprinkle of fresh chives. Serve hot to relish the savory goodness!
Optional: Drizzle with a bit of olive oil for an extra touch of flavor before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Creamy Loaded Baked Potato Soup?
Imagine sinking your spoon into a rich, velvety bowl of soup, while delicious accompaniments elevate your meal to new heights of comfort and satisfaction.
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Crusty Bread: Perfect for dipping, the classic crunch balances the soup’s creaminess while soaking up all the delicious flavors.
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Fresh Garden Salad: A crisp, refreshing salad brimming with vibrant veggies offers a bright contrast, making every spoonful feel lighter and more balanced.
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Cheesy Garlic Biscuits: These fluffy delights add a cheesy, buttery richness that complements the savory notes of the soup, turning your meal into a cozy feast.
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Bacon-Wrapped Asparagus: Add a touch of elegance! The smoky crunch of bacon around tender asparagus pairs beautifully with the creamy soup, adding color and flavor.
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Stuffed Bell Peppers: For a heartier touch, these stuffed delights bring a plethora of textures and flavors, from savory rice-and-meat filling to fresh bell peppers.
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Savory Scones: Flaky and buttery, they serve as a delightful counterpart to the soup, perfect for sopping up the rich broth.
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Sparkling Lemonade: Refreshing and zesty, a glass of sparkling lemonade adds a bright and invigorating touch, perfectly balancing the savory soup.
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Chocolate Chip Cookies: End your meal on a sweet note with warm cookies! Their chewy texture and rich chocolate provide a delightful contrast to the warm soup.
Let your imagination roam as you combine these ideas to create the ultimate comfort meal that draws everyone together around your table!
How to Store and Freeze Creamy Loaded Baked Potato Soup
Fridge: Refrigerate in an airtight container for up to 3 days. Allow the soup to cool before sealing to prevent moisture buildup.
Freezer: Freeze portions in freezer-safe bags for up to 3 months. Ensure to leave space for expansion as the soup freezes.
Reheating: Thaw overnight in the fridge, then gently reheat on the stovetop over low heat, adding a splash of milk or stock to restore creaminess if needed.
Avoiding Texture Changes: When reheating, stir occasionally to maintain the silky texture of your Creamy Loaded Baked Potato Soup and prevent it from sticking to the pot.
Creamy Loaded Baked Potato Soup Variations
Explore delightful twists that can elevate your Creamy Loaded Baked Potato Soup experience.
- Dairy-Free: Use almond or oat milk and coconut cream for a rich texture, and don’t add bacon.
- Protein Boost: Add shredded chicken or leftover ham to make the soup more hearty and satisfying.
- Spicy Twist: Include diced jalapeños or a sprinkle of cayenne pepper to heat things up and add a flavorful kick.
- Veggie Delight: Stir in fresh spinach or kale right at the end of cooking for added nutrition and vibrant color.
- Unique Cheeses: Experiment with different cheeses like Gouda or pepper jack for a distinct flavor profile.
- Herb Infusion: Fresh herbs like thyme or rosemary can be added during simmering for an aromatic twist.
- Loaded Toppings: Finish with crispy fried onions or tortilla chips for extra texture and a delightful crunch.
- Smoky Flavor: Incorporate smoked paprika or liquid smoke to capture that beloved barbecue essence without bacon.
Make Ahead Options
These Creamy Loaded Baked Potato Soup preparations are perfect for busy home cooks looking to save time! You can peel and chop the potatoes up to 24 hours in advance; simply store them in cold water to prevent browning. Additionally, the bacon can be cooked and crumbled up to 3 days ahead, stored in an airtight container in the refrigerator. When you’re ready to enjoy your soup, sauté the onions and garlic, then follow the steps to combine the prepped ingredients. This way, your soup will come together effortlessly, providing the same comforting flavor and warmth with minimal effort, turning your busy weeknight into a stress-free cooking experience!
Expert Tips for Creamy Loaded Baked Potato Soup
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Choose the Right Potatoes: Opt for Yukon Gold or Russet potatoes for the best creamy texture; they break down nicely while cooking.
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Don’t Skimp on Seasoning: Proper seasoning is essential! Taste your soup as you go and adjust salt, garlic salt, and pepper to enhance the flavors of your Creamy Loaded Baked Potato Soup.
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Check Consistency: If the soup becomes too thick, simply add more chicken stock or milk until you reach your desired creaminess; it’s all about balance!
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Prep Ahead: Prepare your bacon and sauté your onions and garlic up to three days in advance for a quick assembly on busy nights—great for families on the go!
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Explore Substitutions: Don’t hesitate to experiment with alternatives like smoked paprika in place of bacon or different cheeses to give your Creamy Loaded Baked Potato Soup a unique twist.
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Leftover Magic: Use any leftovers creatively by transforming them into a delicious baked potato casserole topped with cheese and chives for a next-day delight!
Creamy Loaded Baked Potato Soup Recipe FAQs
What type of potatoes should I use for the best results?
Absolutely! For the richest, creamiest flavor, I recommend using Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery texture, while Russets break down beautifully, making them perfect for this soup.
How long can I store leftovers in the fridge?
You can refrigerate your Creamy Loaded Baked Potato Soup in an airtight container for up to 3 days. Be sure to let it cool to room temperature before sealing it up to avoid moisture buildup.
Can I freeze Creamy Loaded Baked Potato Soup?
Yes! To freeze, ladle the soup into freezer-safe bags, leaving some space for expansion. It will last up to 3 months in the freezer. Just remember to label the bags with the date for easy tracking.
What should I do if the soup is too thick after reheating?
Very! If you find your soup has thickened upon reheating, simply add a splash of chicken stock or milk to restore its desired creamy consistency. Stir gently over low heat until the soup is warmed through and perfectly creamy again.
Are there any dietary considerations for this recipe?
Of course! This recipe is easily adaptable for various dietary needs. If you’re avoiding dairy, substitute regular milk and half and half with almond or oat milk. For a vegetarian version, switch out the chicken stock for vegetable stock, and consider omitting the bacon or using a meatless alternative. Always check for any specific allergies when serving to guests.
How can I avoid a lumpy texture when making the roux?
To avoid lumps, whisk the flour into the cooked bacon drippings or butter continuously while it cooks for 1-2 minutes. This creates a smooth roux that will thicken your soup beautifully. Make sure to gradually whisk in the milk and stock afterward, which helps maintain a silky texture in your Creamy Loaded Baked Potato Soup.
Creamy Loaded Baked Potato Soup That’ll Warm Your Soul
Ingredients
Equipment
Method
- Cook scrubbed potatoes until tender, either by microwaving them for 10 minutes or baking in a 350°F oven for 45 minutes. Allow them to cool before chopping or mashing.
- In a large pot, heat your choice of bacon over medium heat until crispy, usually taking about 5-7 minutes. Drain the excess fat and crumble the bacon, reserving the drippings.
- Melt unsalted butter in the reserved drippings and add diced onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent.
- Sprinkle in all-purpose flour, stirring continuously for 1-2 minutes.
- Gradually whisk in low-fat milk, half and half, and chicken stock. Allow the mixture to simmer for about 5 minutes.
- Stir in your prepared potatoes and simmer for an additional 5 minutes.
- Mix in salt, garlic salt, black pepper, and both cheddar cheeses. Stir until melted.
- Ladle the soup into bowls and top with sour cream and fresh chives. Serve hot.