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This creamy loaded baked potato soup brings together all the flavors and textures of a classic loaded baked potato in one warm and comforting bowl. It is perfect for chilly evenings when you want something hearty and satisfying without too much fuss. The soup is rich yet balanced, making it a favorite comfort meal that you can enjoy any time of year.
I first made this soup during a cold winter weekend, and it instantly became a go to for my family. The way the potatoes melt into the creamy base while still offering a bit of texture keeps everyone coming back for seconds.
Ingredients
- Four large potatoes: peeled and diced for that perfect creamy yet chunky texture
- Six slices of bacon: chopped to crispy perfection for smoky flavor and crunch
- One cup shredded cheddar cheese: for a sharp, melty richness, choose a good quality cheddar for best results
- One cup sour cream: to add tang and creaminess that balances the soup’s richness
- Half a cup chopped green onions: for color and a mild fresh bite
- Four cups chicken broth: as the soup base, keeping it flavorful and savory
- One cup heavy cream: to make the soup luxuriously smooth and thick
- Salt and pepper: to taste to enhance all the flavors
Instructions
- Cook the bacon:
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, keeping the drippings in the pot.
- Add the potatoes and broth:
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about fifteen to twenty minutes.
- Mash the potatoes:
- Mash the potatoes slightly in the pot to create a creamier texture but leaving some chunks for heartiness.
- Stir in the cream and cheese:
- Stir in the heavy cream, cheddar cheese, and sour cream until the soup is smooth and the cheese melts completely.
- Season:
- Season well with salt and pepper to suit your taste.
- Serve:
- Serve the soup hot, garnished generously with the crispy bacon bits and chopped green onions for added flavor and texture.
One of my favorite ingredients in this recipe is the green onion which adds just the right fresh snap to balance all the creamy and smoky notes. I remember serving this soup at a family gathering and the way everyone reached for second servings without a word said volumes about how much it was loved.
Storage Tips
This soup will keep well in the refrigerator for up to four days when stored in an airtight container. Reheat gently on the stovetop or in the microwave to avoid breaking the creaminess.
Ingredient Substitutions
You can swap chicken broth for vegetable broth for a lighter or meat free version. Use Greek yogurt instead of sour cream for a tangy flavor with fewer calories. Half and half may replace heavy cream for a slightly lighter soup though it will be less rich.
Serving Suggestions
This soup pairs wonderfully with a crisp green salad or crusty bread to soak up all the goodness. A simple side of steamed vegetables balances the richness nicely.
Warm, comforting, and full of familiar flavors, this loaded baked potato soup is ideal for chilly nights. It reheats well and can be prepared ahead to save time on busy days.
Your Recipe Questions Answered
- → What type of potatoes work best?
Starchy potatoes like Russets are ideal for their fluffy texture when cooked, perfect for mashing in this dish.
- → Can I use a vegetarian broth instead of chicken broth?
Yes, vegetable broth can be substituted to maintain flavor while keeping the dish vegetarian-friendly.
- → How do I achieve a creamy texture?
Mashing the potatoes slightly while simmering and stirring in heavy cream, cheddar, and sour cream ensures a smooth and rich consistency.
- → Is it possible to prepare this ahead of time?
This dish can be prepared in advance and reheated gently on the stovetop, stirring occasionally to maintain creaminess.
- → What garnishes enhance the flavor?
Crispy bacon bits and chopped green onions provide a savory crunch and fresh contrast to the creamy base.