The moment I took my first spoonful of this comforting loaded baked potato soup, I felt an embrace from the familiar warmth and creaminess. It’s like wrapping yourself in a cozy blanket on a chilly evening while savoring the flavors of tender russet potatoes, savory broth, and a touch of garlic. This hearty soup not only satisfies your cravings but also offers endless variations, making it a delightful weeknight dinner that can cater to comfort food lovers and health-conscious eaters alike, with gluten-free and vegetarian options. Whether you’re feeding a crowd or indulging in a quiet night in, this creamy loaded baked potato soup is the perfect remedy for fast-food fatigue. Curious about how to whip up this velvety, indulgent dish? Let’s dive in!
Why is this loaded baked potato soup special?
Creamy Comfort: Each bowl offers a velvety richness that’s like a warm hug on a chilly day.
Versatile Options: With easy adaptations for gluten-free and vegetarian diets, everyone can enjoy this dish.
Quick and Easy: Perfect for busy weeknights, this soup comes together in just about 30 minutes, saving you time without skimping on flavor.
Crowd Pleaser: Ideal for family dinners or gatherings, it’s a surefire hit that appeals to all ages.
Satisfy Cravings: This soup is filling enough to stand alone, but also pairs beautifully with sides like a crisp green salad or toasted sourdough, making it a complete meal option.
Ingredients for Loaded Baked Potato Soup
• Discover the key ingredients that make this loaded baked potato soup a comforting delight!
For the Soup Base
- Russet Potatoes – Essential for creaminess; preferably used for their starch content.
- Chicken or Vegetable Broth – The foundational liquid; opt for vegetable broth for a hearty vegetarian option.
- Medium Onion – Builds flavor depth; substitute with shallots for a milder taste.
- Garlic – Adds aromatic richness; fresh garlic is best for maximum flavor.
For the Creamy Texture
- Heavy Cream – Ensures a luxuriously creamy consistency; swap with half-and-half for a lighter touch.
- Sharp Cheddar Cheese – Adds that sought-after cheesy essence; substitute with a Mexican cheese blend if desired.
- Sour Cream – Introduces tanginess; replace with Greek yogurt for a lighter alternative.
For Optional Toppings
- Bacon – Crunchy and smoky, elevating flavors; omit for a vegetarian version or replace with turkey bacon.
- Green Onions – Provides a fresh pop; can also use chives for an herbal note.
For Seasoning and Sautéing
- Salt and Pepper – Crucial for balancing flavors; adjust according to your taste.
- Olive Oil – Perfect for sautéing; can be replaced with butter for added richness.
- Dried Thyme – Infuses herbal notes; Italian seasoning is a great substitute.
- Smoked Paprika – Adds a subtle smokiness; include a dash of liquid smoke if unavailable.
Step‑by‑Step Instructions for Loaded Baked Potato Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one medium diced onion and sauté for 5-7 minutes, stirring frequently, until it becomes translucent and fragrant. Be careful not to brown the onions, as you want a sweet, mellow flavor to base your loaded baked potato soup.
Step 2: Add Garlic
Stir in 2 minced garlic cloves and cook for an additional 1 minute. The garlic should become fragrant but not browned. This aromatic blend will serve as a flavorful foundation for your comforting loaded baked potato soup. Keep stirring gently to ensure even cooking and prevent burning.
Step 3: Cook Potatoes
Now, add 4 diced russet potatoes to the pot along with 4 cups of chicken or vegetable broth. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes, until the potatoes are fork-tender and easily pierced.
Step 4: Blend Soup
Once the potatoes are tender, use an immersion blender to carefully blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a stand blender, blending until you achieve your desired creamy consistency. Return the blended soup to the pot, making sure it’s well mixed for your loaded baked potato soup.
Step 5: Incorporate Cream and Cheese
Pour in 1 cup of heavy cream, followed by 1 cup of sharp cheddar cheese, and ½ cup of sour cream. Stir well, keeping the flame on low heat to melt the cheese completely without boiling. You want a velvety finish for your loaded baked potato soup, rich in flavor and creamy texture.
Step 6: Serve
Ladle the delicious loaded baked potato soup into bowls and top with crumbled bacon, extra cheese, and freshly chopped green onions for a delightful crunch. Serve immediately while it’s warm and comforting, perfect for cozy evenings or gatherings that bring loved ones together.
Make Ahead Options
These Loaded Baked Potato Soup preparations are perfect for busy home cooks looking to save time! You can chop the potatoes, onions, and garlic up to 24 hours in advance—just refrigerate them in an airtight container to keep them fresh and prevent browning. Additionally, you can prepare the soup base without adding the cream and cheese up to 3 days ahead. When you’re ready to serve, simply reheat the soup on the stove over low heat, stir in 1 cup of heavy cream and 1 cup of sharp cheddar cheese, allowing them to melt for that creamy finish. By prepping ahead, you’ll enjoy a comforting bowl of Loaded Baked Potato Soup with minimal effort, making your evenings as cozy as a warm hug!
Loaded Baked Potato Soup Variations
Feel free to let your creativity shine by customizing this hearty loaded baked potato soup to suit your taste buds!
- Gluten-Free: Use certified gluten-free broth and make sure all added ingredients are gluten-free for a worry-free meal.
- Dairy-Free: Swap heavy cream and cheese with coconut cream and nutritional yeast. This retains creaminess without dairy.
- Vegetarian Style: Omit bacon and use vegetable broth. Add sautéed mushrooms for an earthy flavor that feels indulgent.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a delightful heat that accentuates the creamy soup.
- Extra Veggies: Toss in some chopped kale or spinach just before blending for a pop of color and nutrients without overpowering the flavor.
- Herb Infusion: Enhance the aroma by adding fresh herbs like thyme or parsley right before serving for a refreshing twist.
- Roasted Garlic: Roast a whole bulb of garlic until caramelized, then blend into the soup for a deep, sweet garlic flavor that elevates every bite.
- Smoky Flavor: Mix in a touch of liquid smoke to deepen the soup’s flavor profile, reminiscent of wood-smoked potatoes.
No matter how you choose to tweak this recipe, you’re guaranteed to create a comforting bowl of goodness. For sides, consider pairing this with a crisp green salad or even a bowl of Vegetarian Tortilla Soup for a delightful dinner spread!
What to Serve with Comforting Loaded Baked Potato Soup
A warm, hearty meal deserves delightful accompaniments that enhance its comforting flavors.
- Toasted Sourdough Bread: The crunchy exterior and soft inside pair beautifully with the creamy soup, perfect for soaking up every drop.
- Crisp Green Salad: A fresh garden salad with vinaigrette adds a refreshing contrast to the rich flavors of the soup. The crunch of fresh veggies and the tangy dressing balances the meal wonderfully.
- Garlic Breadsticks: These buttery, cheesy breadsticks offer an irresistible chewiness, ideal for dipping into the soup’s velvety goodness.
- Roasted Brussels Sprouts: Crispy and caramelized, these roasted veggies provide a mild bitterness that cuts through the richness of the soup.
- Cheesy Cauliflower Bake: This creamy, cheesy side dish complements the soup while keeping everything extra indulgent. Together, they create a comforting experience.
- Chardonnay: A chilled glass of this white wine pairs gracefully, enhancing the cheesy flavors and cutting through the creaminess with its acidity.
- Apple Crisp: Finish your meal with a warm apple crisp topped with vanilla ice cream; the sweet and tart fruit brings a delightful contrast to your savory soup.
Expert Tips for Loaded Baked Potato Soup
• Use the Right Potatoes: Russet potatoes are best for a creamy texture. Avoid waxy potatoes as they won’t thicken the soup properly.
• Season Well: Don’t skip on the salt and pepper; they enhance the loaded baked potato soup’s flavors. Taste as you go and adjust accordingly.
• Blend Carefully: For a smoother soup, ensure the potatoes are fully fork-tender before blending. This avoids any grainy texture.
• Storage Smart: If you plan to freeze, leave out the sour cream and cheese until reheating to keep everything creamy and fresh.
• Customize Toppings: Elevate your soup by trying out different toppings like chives, avocado, or even a drizzle of truffle oil for added flair!
Storage Tips for Loaded Baked Potato Soup
Fridge: Store in an airtight container for up to 4 days. Make sure to cool the soup completely before sealing to maintain freshness.
Freezer: For extended storage, freeze the soup in airtight containers for up to 3 months. Remember to leave out sour cream and cheese until reheating for optimal texture.
Reheating: Thaw in the refrigerator overnight before reheating gently over low heat. Stir thoroughly to restore creaminess and flavor to your loaded baked potato soup.
Serving Size: When reheating, only warm what you need to avoid repeated cooling and reheating, which can affect taste and quality.
Loaded Baked Potato Soup Recipe FAQs
How do I choose the right potatoes for my loaded baked potato soup?
Absolutely! For the creamiest texture in your loaded baked potato soup, I recommend using russet potatoes. Their high starch content makes them the ideal choice. If you’d prefer a more buttery flavor, Yukon Gold potatoes are a great alternative.
How should I store leftover loaded baked potato soup?
Very! Store your soup in an airtight container in the fridge for up to 4 days. Ensure the soup is fully cooled before sealing to keep it fresh. If you plan to enjoy it later, freezing is also a fantastic option!
Can I freeze the loaded baked potato soup?
Definitely! To freeze, cool the soup completely and transfer it to airtight containers, leaving out the sour cream and cheese until you’re ready to reheat. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently over low heat.
What if my soup turns out too thick or too thin?
No worries at all! If your loaded baked potato soup is too thick, simply add a bit more broth or water, stirring until you reach your desired consistency. For a thinner soup, mix in small amounts gradually while heating, and taste as you go.
Are there any dietary considerations for this recipe?
Absolutely! This loaded baked potato soup can be made gluten-free by using labeled broth. For a vegetarian version, just use vegetable broth and omit the bacon. If you have any allergies or dietary restrictions, feel free to substitute ingredients as needed. For example, you can use Greek yogurt instead of sour cream for a lighter option or coconut cream for a dairy-free version.
Can I use other toppings besides bacon?
Very! While crumbled bacon is a classic topping, feel free to get creative. Try adding shredded cheese, chopped chives, or even a splash of hot sauce for some heat. The more the merrier, so have fun customizing your loaded baked potato soup to suit your taste!
Loaded Baked Potato Soup That's Comfort in a Bowl
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
- Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add diced russet potatoes and broth to the pot. Season with thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth. Return to pot.
- Stir in heavy cream, cheddar cheese, and sour cream. Heat on low until cheese is melted.
- Serve hot, topped with bacon, cheese, and green onions.
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