Easy Loaded Baked Potato Soup Recipe

Dive into the ultimate comfort food with this incredibly rich, creamy, and flavorful soup. Our baked potato soup recipe promises a hearty, satisfying meal that brings warmth and joy to any table. It combines tender potatoes, crispy bacon, and savory cheeses into a delicious bowl. This quick and easy version is perfect for busy parents and beginners, delivering big flavor with minimal fuss. Get ready for a comforting classic!

Table of Contents

Why You’ll Love This Baked Potato Soup Recipe

This incredible baked potato soup recipe is sure to become a family favorite. It delivers on taste and simplicity, making your cooking experience enjoyable.

Quick & Easy: Get this delightful soup on the table in under an hour, perfect for weeknight dinners.
Ultimate Comfort: Enjoy a warm, hearty, and satisfying bowl that feels like a hug.
Crowd-Pleaser: Everyone from kids to adults loves the familiar, comforting flavors of this soup.
Fully Customizable: Easily adapt the ingredients and toppings to suit your personal tastes.
Make-Ahead Friendly: Prepare it in advance for convenient meal prep throughout the week.

Ingredients

Gather these simple ingredients to create your comforting baked potato soup recipe:

Russet potatoes: 4 medium, scrubbed, for a fluffy texture. Russet potatoes are an excellent choice for soups, providing a high starch content that contributes to a smooth and creamy consistency.
Thick-cut bacon: 8 slices, for savory flavor and a crispy garnish.
Unsalted butter: 4 tablespoons, adding richness to the base.
Garlic cloves: 2 minced, for aromatic depth.
Yellow onion: 1/4 cup finely diced, building flavor.
All-purpose flour: 1/3 cup, to create a creamy roux.
Low-fat milk: 2 cups, or whole milk for extra creaminess.
Half-and-half: 1 cup, for a luscious texture.
Chicken stock: 2 cups, low sodium preferred, for the soup base.
Salt: 1 teaspoon (plus more to taste).
Garlic salt: 1/2 teaspoon (plus more to taste).
Black pepper: 1/2 teaspoon, for a gentle spice.
Mild cheddar cheese: 1 cup shredded, for mild cheesy goodness.
Sharp cheddar cheese: 1 cup shredded, for a stronger cheese flavor.
Sour cream: 1 cup, for tang and creamy finish.
Fresh chives: For garnish and fresh onion flavor.

Notes & Substitutions

Tailor your baked potato soup to your liking with these easy adjustments.

Potatoes: Russet or Yukon Gold potatoes provide the best texture for this soup. For more information on the nutritional benefits, check out this guide to health benefits of russet potatoes.
Dairy: Adjust milk and cream fat content based on your preference for richness.
Bacon: Omit bacon for a vegetarian option, or use turkey bacon for a lighter version.
Broth: Use vegetable broth instead of chicken stock for a vegetarian-friendly soup.
Cheese: Feel free to experiment with different melty cheeses like Colby Jack or Monterey Jack.
Seasoning: Always taste and adjust salt, pepper, and garlic salt to your personal preference.

Equipment

You won’t need many special tools to create this delicious baked potato soup recipe.

Large pot or Dutch oven: For simmering the soup.
Skillet: To cook the bacon.
Whisk: Essential for a smooth soup base.
Cutting board: For safe prep.
Sharp knife: To chop ingredients efficiently.
Measuring cups and spoons: For accurate ingredient proportions.

Instructions

Follow these clear, step-by-step instructions to make your perfect baked potato soup recipe.

Step-by-Step Guide

Prepare Potatoes: Pierce potatoes several times with a fork. Microwave them for 12 to 15 minutes, or until fork-tender. Halve the potatoes carefully and let them cool. Once cool enough to handle, remove the skins and cut the potatoes into chunks.
Cook Bacon: Cook bacon slices in a skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once cooled, crumble the bacon into small pieces.
Sauté Aromatics: In a large pot, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced yellow onion. Cook for 2 to 3 minutes, stirring until the onion becomes tender and fragrant.
Make Roux: Whisk the all-purpose flour into the pot with the aromatics. Stir continuously for 1 to 2 minutes, cooking the flour until it turns a light golden color. This creates your roux, the base for thickening the soup.
Build Soup Base: Slowly whisk in the low-fat milk, then the half-and-half, ensuring a smooth mixture. Gradually add the chicken stock, whisking continuously to prevent lumps.
Simmer & Thicken: Bring the mixture to a light simmer. Whisk in the salt, garlic salt, and black pepper. Continue to simmer gently for 5 to 7 minutes, stirring occasionally, until the soup base has thickened slightly to your desired consistency.
Add Loadings: If you plan to use some cheese and bacon for garnish, set aside 1/4 cup of each. Stir the remaining mild cheddar cheese, sharp cheddar cheese, remaining crumbled bacon, and the sour cream into the pot. Remove the pot from the heat immediately.
Serve: Scoop the cooked potato chunks into the pan. You can break them into smaller pieces with your spoon or leave them larger, depending on your preferred texture. Ladle the hot soup into bowls and garnish with your favorite toppings like extra shredded cheese, bacon crumbles, and fresh chives. Enjoy your homemade baked potato soup recipe!

Pro Tips & Troubleshooting

Ensure your baked potato soup turns out perfectly with these expert tips and quick fixes.

Potato Prep: Microwave potatoes for a quick method, or bake them in the oven for a deeper, classic baked potato flavor.
Texture Control: Mash some potatoes for a creamier soup, while leaving other chunks intact for a heartier bite.
Richness: Do not skip reserving and using some of the bacon fat in your roux for an extra layer of savory flavor.
Smooth Soup: Whisk the flour into the butter and then slowly add liquids to prevent lumps and ensure a silky soup.
Cheese Melt: Remove the pot from heat just before stirring in the cheese to prevent it from separating and becoming oily.
Seasoning: Always taste the soup after it simmers and adjust salt and pepper as needed for optimal flavor.
Too Thick? If your soup becomes too thick, simply add a splash more chicken stock or milk until it reaches your preferred consistency.
Too Thin? Simmer the soup for a few more minutes to reduce it slightly, or create a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and whisk it in.

Serving, Storage & Variations

Discover the best ways to enjoy, store, and customize your delicious baked potato soup.

Serving Suggestions

Classic Toppings: Offer extra crispy bacon bits, a sprinkle of fresh shredded cheese, and vibrant fresh chives.
Side Dishes: Serve alongside warm, crusty bread for dipping or a crisp green salad to balance the richness. Cornbread also makes an excellent companion.
Hearty Meal: This soup is substantial enough to be served as a satisfying main course on its own.

Storage & Reheating

Refrigerate: Store any leftover baked potato soup in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze portions of the soup in freezer-safe containers for up to 3 months. For best results, it is often better to freeze the soup base without the cheese and sour cream, adding them fresh upon reheating.
Reheat: Gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or chicken broth if needed to restore its creamy consistency.

Recipe Variations

Get creative and personalize your baked potato soup recipe with these delicious ideas.

Meaty Additions: Stir in cooked diced ham, shredded roasted chicken, or browned sausage for extra protein.
Spicy Kick: Add diced jalapeños, a pinch of red pepper flakes, or a dash of cayenne pepper for heat.
Vegetable Boost: Incorporate frozen corn, peas, or finely diced bell peppers for added nutrients and color.
Cheese Blend: Experiment with other melty cheeses like Colby Jack, Gruyere, or Monterey Jack for different flavor profiles.
Creamy Upgrade: For an even richer soup, use heavy cream instead of half-and-half.

Nutrition Information

Enjoying a homemade baked potato soup recipe allows you to control the ingredients for a wholesome meal.

Nutrient	Amount (per serving)
Calories	480 kcal
Total Fat	35g
Saturated Fat	19g
Cholesterol	105mg
Sodium	890mg
Total Carbohydrate	27g
Dietary Fiber	3g
Total Sugars	6g
Protein	18g

Please note: Nutritional values are estimates based on the ingredients listed and may vary depending on specific brands and preparation methods. This is for informational purposes only.

Frequently Asked Questions (FAQ)

Find quick answers to common questions about making this delightful baked potato soup.

Can I use pre-cooked potatoes? Yes, using leftover baked potatoes works wonderfully and saves prep time.
Is this soup freezer-friendly? Yes, it freezes well; just be sure to check the tips in the “Storage” section for best results.
What type of potatoes are best? Russet or Yukon Golds are ideal for their fluffy texture, perfect for a classic baked potato soup recipe.
How do I prevent a gritty soup? Always shred your own cheese from a block and add it off the heat for the smoothest melt.
Can I make it vegetarian? Absolutely! Substitute chicken stock with vegetable broth and omit the bacon, or use a plant-based bacon alternative.

Conclusion

This easy loaded baked potato soup recipe truly delivers on comfort and flavor. It is a wonderfully simple dish that brings warmth and satisfaction to any mealtime, perfect for beginners and busy cooks alike. We encourage you to try this incredibly delicious recipe and make it your own. We can’t wait to hear how much you love this hearty, creamy soup!