Loaded Baked Potato Soup is a rich, creamy dish that brings the flavors of a classic loaded baked potato into a comforting, hearty bowl of soup. It combines tender chunks of potato, savory bacon, sharp cheddar cheese, and smooth sour cream, all enhanced by the aromatic flavors of garlic and onion. This indulgent soup delivers the perfect balance of creaminess and savory depth, making it a go-to choice for cold weather meals.
One of the reasons this soup is the perfect comfort food is its ability to bring together familiar, homestyle ingredients in a way that feels luxurious but still simple. The potatoes provide a starchy, satisfying base, while the crispy bacon and melty cheese add layers of texture and flavor. Popular variations of this soup often include different toppings, such as green onions, extra cheese, or even a dash of hot sauce for added heat.
As the temperature drops, the appeal of creamy, filling soups like this one only grows. Whether served as a main dish or a starter, Loaded Baked Potato Soup is the ultimate cozy meal to enjoy during the colder months.
Ingredients Overview
Potatoes
Potatoes are the backbone of any baked potato soup, providing a hearty, starchy base. For this recipe, Russet potatoes are ideal due to their high starch content, which breaks down easily, creating a creamy texture. Alternatively, Yukon Gold potatoes can be used for a slightly firmer texture and a buttery flavor. Choose potatoes that are firm and free from blemishes for the best results.
Bacon
Bacon adds a savory, crispy element that contrasts perfectly with the creaminess of the soup. Cooking the bacon until it’s crisp not only provides texture but also releases rich bacon fat, which is later incorporated into the soup for added flavor. For a lighter option, turkey bacon or even plant-based bacon can be substituted.
Dairy (Milk, Half-and-Half, Sour Cream)
The combination of milk, half-and-half, and sour cream brings a luxurious creaminess to the soup. If you prefer a lighter version, substitute with low-fat milk or lactose-free options. For a richer taste, full cream or heavy cream can be used.
Cheese
Using both mild cheddar and sharp cheddar ensures a balanced flavor profile. The mild cheddar melts smoothly, while the sharp cheddar provides a tangy kick that cuts through the richness of the soup.
Aromatics (Garlic and Onion)
Garlic and onion are essential for building a flavorful base. Sautéing these aromatics in butter and bacon fat releases their natural sweetness and creates a savory depth that complements the soup’s creaminess.
Chicken Stock
Chicken stock adds body and enhances the overall flavor of the soup, balancing out the richness of the dairy. For a vegetarian version, substitute with vegetable stock.
Seasonings
Salt, garlic salt, and black pepper season the soup perfectly, allowing the flavors of the ingredients to shine. Adjust these seasonings to taste for a perfectly balanced dish.
Optional Garnishes
Fresh chives, extra bacon, and extra cheese are great for presentation and add layers of texture and flavor. These toppings allow for customization, letting each bowl feel unique and indulgent.
The Importance of Each Ingredient in Building Flavor Layers
Each ingredient in Loaded Baked Potato Soup contributes to its layered, complex flavor profile, turning a simple dish into a comforting culinary experience. Bacon plays a dual role. The crispy bits provide a smoky, savory crunch that contrasts beautifully with the creaminess of the soup, while the reserved bacon fat infuses the base with deep, rich flavor, enhancing the overall richness and umami.
Flour is essential for thickening the soup through a roux, a classic cooking technique. When combined with butter and bacon fat, the flour creates a smooth, thick base that holds the dairy and other ingredients together, giving the soup its velvety texture without being overly heavy.
The use of both mild and sharp cheddar is a deliberate choice. The mild cheddar melts easily, adding a creamy texture, while the sharp cheddar introduces a bold, tangy flavor that balances the richness of the dairy and bacon. This blend of cheeses ensures the soup isn’t one-dimensional, but full of contrasting yet complementary tastes.
Finally, achieving the right balance between creamy and chunky textures is key. The creamy soup base should coat the chunks of tender potato without overwhelming them, creating a satisfying bite that’s smooth yet substantial. This interplay of textures elevates the soup from a basic dish to a truly indulgent experience.
Preparing the Potatoes
Potatoes are the heart of this soup, and how you cook them can significantly impact both the flavor and texture. There are two main cooking methods to prepare the potatoes: microwaving or oven-baking. Each has its pros and cons. Microwaving the potatoes is a quick and convenient option, taking about 12-15 minutes. It’s ideal if you’re short on time, as it results in tender potatoes without heating up your kitchen. However, microwaving may not develop the same depth of flavor as baking.
On the other hand, oven-baking the potatoes at around 400°F for 45-60 minutes yields a richer, more robust flavor as the potatoes become fluffy on the inside with a slightly crisp skin. While this method takes longer, it can enhance the soup’s overall taste.
Regardless of the cooking method, proper preparation of the potatoes is key. Before cooking, scrub the potatoes thoroughly to remove dirt and pierce them several times with a fork to allow steam to escape, preventing them from bursting during cooking.
After cooking, let the potatoes cool slightly so they are easier to handle. You’ll need to remove the skins and cut the potatoes into chunks. For a chunkier soup, leave the potato pieces large and intact; for a smoother texture, you can mash some of the potatoes as you incorporate them into the soup. This allows for customization based on your preferred consistency. A mix of both smooth and chunky textures creates a rich, varied mouthfeel.
Cooking the Bacon
Crisping the bacon perfectly is crucial for adding both flavor and texture to Loaded Baked Potato Soup. There are two common methods to cook bacon: the skillet and the oven. Cooking bacon in a skillet over medium-high heat allows for more control and ensures even crispness. The oven method involves placing bacon strips on a baking sheet and cooking at 400°F for 15-20 minutes, resulting in a uniform crisp texture without needing constant attention.
A key step is reserving some of the bacon fat. This fat, infused with smoky bacon flavor, enhances the soup by adding depth to the soup base when combined with butter and aromatics.
After cooking, drain the bacon on a paper towel to remove excess grease. Once cooled, crumble the bacon into small pieces. Set some aside for garnish, which adds a nice crunchy contrast to the creamy soup.
For those seeking healthier options, turkey bacon offers a leaner alternative, while plant-based bacon provides a smoky, vegan-friendly option without sacrificing flavor. Both can be prepared similarly to regular bacon but will offer a slightly different texture.
Building the Soup Base: Garlic, Onion, and Butter
Sautéing garlic and onion properly is a crucial step in building the flavor base for Loaded Baked Potato Soup. These aromatics infuse the soup with rich, savory notes that enhance the creaminess of the dish. Onion adds a natural sweetness, while garlic imparts a deeper, aromatic richness. The key is to cook them slowly, allowing the flavors to develop without rushing the process.
Start by melting butter and adding the reserved bacon fat from the bacon cooking process. This combination creates a rich, flavorful base that complements the garlic and onion perfectly, adding a subtle smokiness from the bacon fat.
When sautéing garlic, timing is crucial. Garlic can burn quickly, becoming bitter if cooked too long. To avoid this, sauté the onion first for 2-3 minutes until it begins to soften and turn translucent. Only then should you add the garlic, stirring frequently to prevent it from burning. Cook for an additional minute, just until fragrant.
Cooking the aromatics until they become translucent is key for developing a well-balanced flavor foundation. This stage ensures the onions release their natural sweetness and blend seamlessly into the soup, without overpowering it. A well-prepared base sets the stage for the layers of flavors to follow.
Making the Roux
A roux is a mixture of fat and flour cooked together to create a thickening agent for soups, stews, and sauces. In Loaded Baked Potato Soup, the roux is essential for giving the soup its creamy, velvety texture. The fat (butter and reserved bacon fat) binds with the flour to create a paste, which thickens the liquid ingredients without making the soup too heavy.
To make the roux, sprinkle all-purpose flour evenly over the melted butter and bacon fat mixture. Whisk constantly to avoid lumps, ensuring the flour is fully incorporated and begins to cook, about 1-2 minutes. This step prevents the flour from tasting raw.
Avoid common mistakes like cooking the roux on too high heat (which can burn the flour) or not whisking enough, leading to lumps. Once the roux is ready, slowly whisk in milk and chicken stock in small amounts. Adding liquids gradually ensures a smooth, lump-free consistency. Continue whisking as you add the liquid to create a creamy, thickened base for your soup.
Simmering and Seasoning
After incorporating the roux and liquids, the next step is to bring the soup to a gentle simmer. It’s important to heat the soup gradually to avoid curdling the dairy, as sudden high heat can cause the milk and half-and-half to separate. Keep the soup on medium-low heat and stir frequently, allowing it to slowly warm and thicken over the next 5-7 minutes. The goal is to achieve a gentle simmer, where small bubbles form around the edges without boiling.
Seasoning the soup properly is essential for balancing the rich flavors. Start by adding salt, garlic salt, and black pepper, then taste as you go. Remember that the bacon and cheese will also add saltiness, so adjust the seasoning gradually to avoid over-salting.
To test the thickness of the soup, stir it and observe how it coats the back of a spoon. If the soup is too thick, you can add more chicken stock or milk to thin it out slightly. If it’s too thin, continue simmering until it reaches the desired consistency.
Pro tip: Once the soup is cooked, let it sit off the heat for 10-15 minutes before serving. This allows the flavors to meld and intensify, resulting in a more harmonious and well-balanced taste. Stir occasionally to keep the soup smooth.
Adding Cheese, Bacon, and Potatoes
Once the soup has thickened and is properly seasoned, it’s time to add the cheese, bacon, and potatoes, which are key to achieving that rich, loaded baked potato flavor. To avoid making the soup greasy, add the shredded cheese slowly and in batches, stirring constantly to ensure smooth melting. Adding the cheese too quickly or all at once can cause it to clump or become oily. Incorporating both mild and sharp cheddar ensures a balanced, tangy flavor without overwhelming the soup’s creaminess.
Next, stir in the crumbled bacon, saving some for garnish. This adds a savory, smoky punch that contrasts perfectly with the richness of the cheese and potatoes.
For the potatoes, break them up as you stir them into the soup. Depending on your preference, you can mash some of the potato chunks for a smoother, creamier texture or leave them in larger pieces for a heartier, chunkier bite. Striking the right balance between the creamy base and the texture of the cheese, bacon, and potatoes helps maintain the flavor integrity and overall thickness of the soup.
Serving the Soup
To serve Loaded Baked Potato Soup at its best, ladle it into bowls while it’s still warm but not piping hot. The ideal serving temperature is around 160°F to 170°F, which allows the flavors to shine without burning your mouth. Garnish each bowl with the reserved bacon, cheese, and fresh chives for added flavor and a visually appealing presentation.
If you’re serving a large batch, keep the soup warm on low heat to avoid overcooking or curdling the dairy. Stir occasionally to prevent the soup from sticking or thickening too much as it sits.
Garnishing Tips
Reserving a bit of cheese and bacon for garnish adds an extra layer of texture and flavor to each serving. The melted cheese on top provides a rich, gooey finish, while the crisp bacon offers a satisfying crunch, complementing the creamy soup base.
Fresh chives are the perfect finishing touch, adding a mild onion flavor and a pop of vibrant color that enhances the visual appeal. Other garnish ideas include a swirl of sour cream for extra creaminess, sliced green onions for added freshness, or crispy fried onions for a crunchy, savory topping. These garnishes let each bowl feel customized and indulgent.
Variations and Dietary Modifications
For a vegetarian version of Loaded Baked Potato Soup, simply substitute vegetable stock for chicken stock and omit the bacon. You can add smoked paprika or liquid smoke to mimic the bacon’s flavor. To lighten up the soup, use low-fat milk, reduced-fat sour cream, and turkey bacon for a leaner option without sacrificing taste.
For a gluten-free alternative, replace the all-purpose flour with cornstarch (use half the amount) or gluten-free flour to thicken the soup without compromising its texture. These simple adjustments can make the soup suitable for different dietary needs without losing its comforting essence.
Frequently Asked Questions
How can I store and reheat leftover baked potato soup?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat it gently on the stovetop over low heat, stirring frequently to avoid curdling. You may need to add a splash of milk or stock to adjust the thickness as it reheats.
Can I freeze this soup?
Yes, but because of the dairy, the texture may change slightly upon thawing. Freeze the soup in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight and reheat slowly, adding extra liquid if needed.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a unique twist. They will add a natural sweetness to the soup, making it slightly different in flavor but equally delicious. Pair it with complementary spices like cumin or cinnamon for extra warmth.
What’s the best way to make this soup ahead of time?
Prepare the soup a day in advance, letting the flavors meld in the refrigerator. Reheat it on low heat before serving, adding extra liquid to loosen the consistency if it thickens too much overnight.
How can I make this recipe spicier or more flavorful?
To spice up the soup, add ingredients like cayenne pepper, red pepper flakes, or a splash of hot sauce. You can also incorporate smoked paprika or chipotle powder for a smoky heat that complements the bacon.
Loaded Baked Potato Soup
Description
This comforting and rich soup is packed with tender chunks of potato, crispy bacon, creamy cheddar cheese, and tangy sour cream. It’s a perfect meal for cold days, capturing the flavors of a loaded baked potato in every bite!
Ingredients
- 4 potatoes, scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp salt (plus more to taste)
- 1/2 tsp garlic salt (plus more to taste)
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, for garnish
Instructions
1️⃣ Cook the Potatoes:
Pierce the potatoes several times with a fork, then microwave them for 12-15 minutes or until tender. Once cool enough to handle, halve the potatoes, remove the skins, and cut them into chunks. Set aside.
2️⃣ Cook the Bacon:
In a skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3️⃣ Prepare the Soup Base:
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2-3 minutes, or until the onion is tender and translucent.
4️⃣ Make the Roux:
Whisk the flour into the butter mixture and cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the milk and half-and-half, whisking until smooth. Gradually pour in the chicken stock and continue whisking.
5️⃣ Simmer and Season:
Bring the soup to a light simmer and add the salt, garlic salt, and black pepper. Simmer for 5-7 minutes, stirring frequently, until the soup thickens slightly.
6️⃣ Add Cheese, Bacon, and Potatoes:
If you’d like to reserve some cheese and bacon for garnish, set aside 1/4 cup of each. Stir in the remaining cheddar cheeses, crumbled bacon, and sour cream. Remove the soup from heat. Add the cooked potato chunks to the soup, breaking them up as desired for a chunky or smooth texture.
7️⃣ Serve:
Ladle the soup into bowls and garnish with the reserved cheese, bacon, and fresh chives. Serve hot and enjoy!
Notes
- For an extra smoky flavor, use smoked bacon or add a dash of smoked paprika.
- If you prefer a smoother soup, use an immersion blender to blend part of the soup before adding the cheese and bacon.
- This soup pairs wonderfully with crusty bread or a side salad for a complete meal.