Loaded Baked Potato Soup

There’s something incredibly comforting about a bowl of loaded baked potato soup. Thick, creamy, and packed with bold flavors, this soup wraps you up in warmth like a cozy blanket on a chilly evening. With each spoonful, you get a velvety base with hints of sharp cheese, tender bites of potato, and all the fixings that make a loaded baked potato irresistible. Trust me, you’re going to love this.

Behind the Recipe

This recipe was born out of a craving for that classic baked potato flavor without having to wait an hour for the oven to work its magic. One chilly afternoon, the thought of melted cheddar, smooth sour cream, and savory toppings tucked into a bowl instead of a foil-wrapped spud just felt right. And so, with a bit of trial and a whole lot of tasting, this loaded baked potato soup came to life creamy, rich, and full of homey flavor.

Recipe Origin or Trivia

The idea of turning baked potatoes into soup is a fairly modern twist on comfort food. Potatoes themselves have been a dietary staple for centuries, particularly in Irish, Peruvian, and Eastern European cuisines. The loaded potato trend, topped with cheese, sour cream, and green onions, is a distinctly American comfort classic, often seen in diners and cookouts. By blending these beloved toppings into a soup form, we’re creating a fusion that honors tradition while embracing cozy innovation.

Why You’ll Love Loaded Baked Potato Soup

Sometimes you just need a recipe that hits all the cozy notes. Here’s why this one’s a total game-changer:

Versatile: Whether you serve it as a starter or a full meal, it fits perfectly into any dinner plan.

Budget-Friendly: Made mostly with pantry staples, it’s a filling meal that won’t stretch your wallet.

Quick and Easy: You’ll have a steaming pot of comfort ready in under an hour.

Customizable: Add your favorite mix-ins like shredded chicken, different cheeses, or extra veggies.

Crowd-Pleasing: This soup gets rave reviews from both kids and adults alike.

Make-Ahead Friendly: Store it and reheat later flavors only get better.

Great for Leftovers: A warm-up the next day tastes just as rich and creamy.

Chef’s Pro Tips for Perfect Results

Getting this soup just right is all about balance and technique. Here are a few tricks to make yours restaurant-worthy:

• Use russet potatoes for the perfect starchy, fluffy texture.
• Simmer slowly to let the flavors meld without breaking down the potatoes too much.
• Mash some of the potatoes for creaminess but leave chunks for texture.
• Stir in sour cream at the end to prevent curdling.
• Add toppings right before serving so they stay vibrant and fresh.

Kitchen Tools You’ll Need

This is one of those recipes that doesn’t demand fancy equipment, just the basics:

Large Soup Pot: For cooking the potatoes and combining everything smoothly.

Potato Masher: Helps get that creamy texture with some chunky bites.

Ladle: Makes serving much easier and cleaner.

Cutting Board & Knife: You’ll be doing a bit of chopping with the veggies.

Whisk: To blend the roux into the milk without clumping.

Ingredients in Loaded Baked Potato Soup

The beauty of this soup lies in its rich, harmonious flavors that come together in a single bowl. Here’s what you’ll need:

1. Russet Potatoes: 4 large, peeled and diced – These provide the starchy body of the soup and mash beautifully.
2. Unsalted Butter: 4 tablespoons – Adds a rich, creamy flavor and forms the base of the roux.
3. All-Purpose Flour: 1/4 cup – Used to thicken the soup and give it a velvety consistency.
4. Milk: 3 cups (preferably whole) – For a rich, creamy base.
5. Chicken Broth: 2 cups – Adds depth of flavor and keeps it from being too heavy.
6. Sour Cream: 1 cup – Gives that signature tang and creaminess.
7. Cheddar Cheese: 1 1/2 cups shredded – Sharp cheddar melts into the soup and gives it bold flavor.
8. Green Onions: 1/2 cup chopped – Offers a pop of color and fresh bite.
9. Salt: 1 teaspoon – Enhances all the other flavors.
10. Black Pepper: 1/2 teaspoon – Adds a gentle warmth and contrast.

Ingredient Substitutions

Sometimes you need a swap. Here are some easy alternatives:

Milk: Use a dairy-free alternative like almond milk or oat milk.

Butter: Try olive oil for a lighter, dairy-free option.

Sour Cream: Plain Greek yogurt works well and adds protein.

Cheddar Cheese: Use Monterey Jack or a dairy-free cheese alternative.

Ingredient Spotlight

Russet Potatoes: These starchy potatoes break down easily when cooked, giving the soup a creamy texture without needing heavy cream.

Cheddar Cheese: Aged cheddar melts beautifully and offers a bold, nutty flavor that ties everything together.

Instructions for Making Loaded Baked Potato Soup

Making this soup is as satisfying as eating it. It comes together in a few easy steps:

1. Preheat Your Equipment: Place a large soup pot on medium heat and let it warm up.
2. Combine Ingredients: Melt butter in the pot. Whisk in flour to form a roux and cook for 1 to 2 minutes until slightly golden. Gradually whisk in milk and chicken broth.
3. Prepare Your Cooking Vessel: Bring the mixture to a simmer. Add the diced potatoes, salt, and pepper.
4. Assemble the Dish: Cook uncovered for 15 to 20 minutes, or until potatoes are fork-tender. Lightly mash some with a potato masher for texture.
5. Cook to Perfection: Stir in sour cream and 1 cup of cheddar cheese. Cook for another 5 minutes until everything is combined and smooth.
6. Finishing Touches: Ladle the soup into bowls and top with remaining cheese, green onions, and your favorite savory garnish.
7. Serve and Enjoy: Serve hot with crusty bread or a fresh salad on the side.

Texture & Flavor Secrets

This soup nails the contrast of smooth and chunky. Creamy milk and sour cream create a velvety base, while mashed potatoes thicken it naturally. Sharp cheddar melts right in, giving a full-bodied, cheesy punch, and green onions brighten each bite with a subtle kick. The end result is both hearty and comforting, like a loaded baked potato in spoonable form.

Cooking Tips & Tricks

Just a few tips will take this from good to unforgettable:

• Let the roux cook before adding liquids to avoid a floury taste.
• Stir constantly after adding cheese to prevent clumping.
• Add toppings last to keep them fresh and flavorful.

What to Avoid

Here’s how to dodge the most common pitfalls:

• Don’t overcook the potatoes. They should be tender, not mushy.
• Avoid adding sour cream while boiling, or it might curdle.
• Don’t skip the roux it’s key for the creamy texture.

Nutrition Facts

Servings: 6
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This soup stores beautifully. Make it a day ahead and the flavors deepen even more. Refrigerate in an airtight container for up to 4 days. Reheat on the stove over low heat, stirring often. You can also freeze it for up to 2 months, though fresh garnishes should be added after reheating.

How to Serve Loaded Baked Potato Soup

Serve piping hot with a crusty baguette, a crisp green salad, or even a grilled cheese sandwich. For a bit of flair, offer a toppings bar with shredded cheese, chopped herbs, or sautéed mushrooms so everyone can customize their bowl.

Creative Leftover Transformations

Got leftovers? Turn them into something brand new:

• Use as a sauce base for baked chicken or pasta.
• Add steamed broccoli for a new twist on cheesy potato soup.
• Thin with a little broth and pour over baked fish or roasted vegetables.

Additional Tips

• Use freshly shredded cheese for best melting results.
• Warm your milk before adding to the roux to prevent lumping.
• A sprinkle of smoked paprika on top adds depth and visual appeal.

Make It a Showstopper

Presentation is everything. Serve in wide, shallow bowls to show off the toppings. Garnish with a generous sprinkle of fresh herbs and a swirl of sour cream. A little texture on top like croutons or a crunchy seed mix takes it to the next level.

Variations to Try

• Spicy Kick: Add a pinch of cayenne or chopped jalapeños.
• Vegetarian Version: Use veggie broth and skip the savory toppings.
• Broccoli Potato Soup: Stir in steamed broccoli florets for extra greens.
• Cheesy Twist: Use a mix of cheeses like pepper jack and mozzarella.
• Chunkier Style: Leave more potatoes whole for a stew-like texture.

FAQ’s

Q1. Can I use other types of potatoes?

Yes. Yukon golds work well for a creamier texture but may be less starchy.

Q2. How can I make this dairy-free?

Use dairy-free butter, milk, and cheese. Swap sour cream with cashew cream or dairy-free yogurt.

Q3. Can I freeze loaded baked potato soup?

You can, but be aware that potatoes may change texture slightly. Reheat gently.

Q4. What kind of cheese works best?

Sharp cheddar gives the boldest flavor, but mild or white cheddar are also delicious.

Q5. Can I use leftover baked potatoes?

Absolutely. Dice and add them after the broth is simmering to avoid overcooking.

Q6. Is this gluten-free?

Not by default, but you can use gluten-free flour in the roux.

Q7. What should I serve with it?

Crusty bread, a simple salad, or a warm sandwich pair perfectly.

Q8. How do I make it thicker?

Mash more potatoes or reduce the liquid slightly.

Q9. Can I make it in a slow cooker?

Yes. Add all ingredients (except sour cream and cheese) and cook on low for 6 hours.

Q10. What if my soup turns out too thick?

Just whisk in extra broth or milk until your desired consistency is reached.

Conclusion

Whether you’re curled up on the couch or serving guests on a cozy night in, this loaded baked potato soup delivers all the satisfaction of a hearty, homemade meal. Rich, creamy, and layered with flavor, it’s the kind of recipe that becomes a cold-weather favorite after just one spoonful. Let me tell you, it’s worth every bite.

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