Okay, get ready, flavor adventurers, because I’m about to drop a bomb on your soup game! We’re talking about a creamy, dreamy, ultra-satisfying Loaded Baked Potato Soup. Not just any potato soup, mind you, but one that tastes like your favorite baked potato exploded in a bowl of pure comfort.
I’ve tested this recipe more times than I can count, each batch more decadent than the last. I wanted to capture that crispy skin, fluffy potato, sharp cheddar, smoky bacon, and tangy sour cream experience in every single spoonful. It was a journey, to say the least! There were definitely some bland, watery attempts along the way, but I finally cracked the code!
The turning point was when I started using roasted garlic. I know, game changer, right? That nutty, mellow sweetness just takes the whole Loaded Baked Potato Soup flavor profile to another dimension. It’s that little bit of extra love that turns this soup from “good” to “OMG, I need this in my life right now!”
This Loaded Baked Potato Soup is 100% Cuba Queen approved. It’s bold, it’s flavorful, and it’s guaranteed to bring a smile to your face. Get ready to experience a taste sensation! I’m bursting with excitement to share this recipe with you, so let’s dive in!
Ingredients You Need
This Loaded Baked Potato Soup is all about fresh ingredients and bold flavors. Here’s what you’ll need:
- 4 large Russet potatoes, about 2 pounds total: These are your base, so don’t skimp! They give that classic baked potato flavor.
- 6 slices bacon, cooked and crumbled: Crispy bacon is non-negotiable. It’s the smoky, salty punch that makes this Loaded Baked Potato Soup truly shine.
- 1 large yellow onion, chopped: Adds a touch of sweetness and depth.
- 4 cloves garlic, roasted: Roasted garlic is the secret weapon! It brings a mellow, sweet, and nutty flavor that raw garlic just can’t match.
- 4 cups chicken broth: Use low-sodium so you can control the salt level. Vegetable broth works too.
- 1 cup heavy cream: This is what makes the soup unbelievably creamy. Don’t even think about using milk.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to for that bold cheese flavor.
- 1/2 cup sour cream: Adds a tangy coolness that balances the richness of the soup.
- 2 tablespoons butter: Because butter makes everything better.
- 2 tablespoons all-purpose flour: To thicken the soup.
- Salt and pepper to taste: Season generously!
- Optional toppings: Green onions, extra bacon, extra cheese, chives, hot sauce – go wild!
This Loaded Baked Potato Soup ingredient list is SHORT but mighty! Don’t even think about swapping out the heavy cream for milk if you’re looking for that authentic baked potato experience.
You’ll find the best thick-cut bacon for this Loaded Baked Potato Soup at your local butcher, or even the deli section of your grocery store.
Here’s the Loaded Baked Potato Soup game-changer that will blow your mind: roast a whole head of garlic instead of just 4 cloves! Then you can use some for the soup and have the rest on hand for other flavor adventures.
Step-by-Step Instructions
- Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Bake for 1 hour, or until they are soft when pierced with a fork. While the potatoes are baking, cook the bacon until crispy. Crumble and set aside.
- Sauté onion and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the roasted garlic and cook for another minute until fragrant. Don’t stress – your Loaded Baked Potato Soup is going to be incredible!
- Make a roux: Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This is important for thickening the soup and preventing a floury taste.
- Add broth and potatoes: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This is where all the flavor lives! Cut the baked potatoes in half and scoop out the flesh, reserving the skins for another use (like potato skins appetizers!). Add the potato flesh to the pot.
- Simmer: Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally, until the potatoes are softened and the soup has thickened slightly. In my kitchen, this Loaded Baked Potato Soup takes exactly 17 minutes to reach the perfect consistency.
- Blend (optional): For a smoother soup, use an immersion blender to blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! Some people prefer a chunkier Loaded Baked Potato Soup, so feel free to skip this step. You can find inspiration from recipes like The Ultimate Creamy Potato Soup – Sugar Spun Run for different blending techniques.
- Stir in cream and cheese: Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is smooth and creamy. Pro tip for Loaded Baked Potato Soup perfection: don’t boil the soup after adding the cream and cheese, as it can cause the cheese to separate.
- Season and serve: Season with salt and pepper to taste. Stir in the sour cream just before serving. Ladle the Loaded Baked Potato Soup into bowls and top with crumbled bacon, green onions, extra cheddar cheese, and any other toppings you desire.
- Here’s where most people mess up their Loaded Baked Potato Soup – they don’t season it enough! Don’t be shy with the salt and pepper.
While your Loaded Baked Potato Soup is working its magic, grab your camera – this is Instagram gold! Your bacon potato soup masterpiece is almost ready!
Presentation is Key
This Loaded Baked Potato Soup is all about the toppings! Load it up with crumbled bacon, shredded cheddar cheese, sliced green onions, a dollop of sour cream, and a sprinkle of fresh chives for maximum impact. I sometimes add a drizzle of hot sauce for a little kick.
For a fancy presentation, serve the soup in individual bowls and garnish each bowl with the toppings. Or, create a topping bar so everyone can customize their own version of creamy Easy Baked Potato Soup • Salt & Lavender. People absolutely lose their minds when I serve this Loaded Baked Potato Soup at potlucks.
Serve this creamy potato soup with a crusty baguette or some grilled cheese sandwiches for a complete and satisfying meal. It’s perfect for a cozy night in, a casual dinner party, or a chilly fall evening. This Loaded Baked Potato Soup absolutely slays at dinner parties!
For a seasonal twist, try adding roasted sweet potatoes to the soup in the fall. Or, in the summer, top it with grilled corn and a sprinkle of smoked paprika.
Got leftovers? Transform them into potato soup baked potato croquettes! Mix the leftover soup with some breadcrumbs and an egg, form into small patties, and fry until golden brown.
Frequently Asked Questions
- Can I make this Loaded Baked Potato Soup vegetarian? Absolutely! Just use vegetable broth instead of chicken broth and skip the bacon. You can add some smoked paprika or smoked salt to give it a smoky flavor.
- What if I don’t have heavy cream for my Loaded Baked Potato Soup? Unfortunately, there’s really no good substitute for heavy cream in this recipe. Milk will make the soup too thin and won’t give you that rich, creamy texture. Trust me, splurge on the heavy cream! For a lighter version, consider exploring options like those in Absolutely Ultimate Potato Soup Recipe but remember, the cream is key!
- Can I make this Loaded Baked Potato Soup in a slow cooker? Yes! Cook the potatoes in the slow cooker on low for 6-8 hours, or until they are soft. Then follow the rest of the recipe as directed.
- How do I know when my Loaded Baked Potato Soup is perfectly done? The soup is done when the potatoes are soft and the soup has thickened to your desired consistency. The cheese should be melted and the soup should be smooth and creamy.
- Can I freeze this Loaded Baked Potato Soup? It’s best to freeze the soup before adding the cream and cheese, as dairy products can sometimes separate when frozen. Thaw the soup overnight in the refrigerator and then heat it up on the stove, stirring in the cream and cheese just before serving.
- Can I make this Loaded Baked Potato Soup spicier? Yes! Add a pinch of cayenne pepper to the soup while it’s simmering, or top it with a drizzle of hot sauce before serving. You could even add some chopped jalapeños to the sautéed onions for an extra kick.
- What if I don’t have roasted garlic? Roasting the garlic really does bring out the best flavor, but if you’re short on time, you can use regular garlic. Just sauté it with the onions until fragrant. But seriously, try the roasted garlic – you won’t regret it!
I know you might be thinking that roasting the garlic seems like an extra step, but it seriously makes all the difference in this easy potato soup recipe. It adds a depth of flavor that you just can’t get any other way.
I’ve had so many flavor adventurers tell me that this cheesy potato soup recipe has become a staple in their homes! It’s comforting, satisfying, and always a crowd-pleaser.
Conclusion: A Celebration in a Bowl
This Loaded Baked Potato Soup represents everything Cuba Queen stands for: bold, unapologetic flavor that brings people together. It’s a celebration in a bowl, a reminder that even the simplest ingredients can create something truly extraordinary.
For those looking to elevate their potato soup game, remember these key tips for the best bacon potato soup:
- Roast the garlic! Seriously, don’t skip this step.
- Use good quality bacon. The better the bacon, the better the soup.
- Don’t be shy with the toppings! Load it up with all your favorites.
Here are some variations on my **Loaded Baked Potato Soup** that I’ve created and loved:
- Spicy Chorizo Potato Soup: Add crumbled chorizo sausage and a pinch of cayenne pepper for a spicy kick.
- Broccoli Cheddar Potato Soup: Add chopped broccoli florets and extra cheddar cheese.
- Jalapeño Popper Potato Soup: Add diced jalapeños and cream cheese for a creamy, spicy twist.
The Jalapeño Popper version always gets the biggest reaction at my house!
I have complete confidence that you’re going to absolutely nail this Loaded Baked Potato Soup. It’s easier than you think, and the flavor payoff is huge. Make this bacon potato soup your signature dish! Gather your friends and family, fire up the stove, and get ready to create some unforgettable flavor memories! Share your results with me, okay?
This Loaded Baked Potato Soup reminds me of another flavor explosion – check out my Cheddar Garlic Herb Potato Soup! If this recipe rocks your world, you NEED to try Cheesy Potato Soup. For more bold flavor adventures, check out Curried Sweet Potato and Apple Soup!
Go on, flavor adventurers, your epic Loaded Baked Potato Soup awaits!
Loaded Baked Potato Soup
Indulge in the comforting flavors of a loaded baked potato in soup form! This creamy and hearty soup is packed with potatoes, cheese, bacon, and all your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 medium russet potatoes, baked
- 6 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup cooked bacon crumbles, plus more for topping
- 1/4 cup chopped green onions, plus more for topping
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Sour cream, for topping (optional)
Instructions
- Bake the potatoes until soft. Let cool slightly, then scoop out the insides, reserving the skins for another use.
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the scooped-out potato flesh to the pot and bring to a simmer.
- Reduce heat and simmer for 15 minutes, allowing the potatoes to soften further and thicken the soup.
- Stir in the milk and heavy cream. Heat through, but do not boil.
- Stir in the cheddar cheese and bacon crumbles until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with additional cheddar cheese, bacon crumbles, green onions, and sour cream (if desired).
Notes
For an extra smoky flavor, use smoked Gouda cheese instead of cheddar. You can also add a splash of hot sauce for a little kick.