This Loaded Baked Potato Soup is creamy, smooth, and filled with delicious flavors! With tender potatoes, savory bacon, and a sprinkle of cheese, it warms you right up.
I love how easy it is to make! Just chop, cook, and blend. Perfect for a chilly day, and trust me, you’ll want seconds. Who can resist that cheesy goodness? 🥔🧀
Key Ingredients & Substitutions
Potatoes: Yukon gold potatoes are perfect for this soup, as they are creamy and flavorful. If you can’t find them, you can use russet potatoes or red potatoes instead, but adjust the cooking time as needed for different types.
Bacon: Bacon adds a smoky flavor, but if you’re looking for a healthier option, turkey bacon works well too. If you’re vegetarian, try using smoked paprika to get a hint of that bacon flavor without the meat.
Cheese: Sharp cheddar gives a robust flavor. I love using a mix of cheddar and Monterey Jack for an extra creamy taste. If you want a dairy-free version, try using vegan cheese or nutritional yeast for a cheesy flavor.
Sour Cream: This adds tang, but plain Greek yogurt can be a great substitute for a healthier twist. If dairy is an issue, use a plant-based yogurt!
How Do I Get the Perfect Creamy Texture?
A key technique for achieving that creamy texture is making a roux. This involves cooking flour with fat (butter and bacon fat) to create a base before adding liquids. Here’s how to do it:
- In your skillet with the reserved bacon fat, melt your butter over medium heat.
- Add the flour and stir steadily for about 2 minutes until it turns a light golden color. This helps to remove the raw flour taste and thicken your soup.
- When you add the chicken broth and milk, whisk continuously to prevent lumps from forming.
Using a masher or immersion blender to break down some of the potatoes will give your soup a nice, thick base, while still having chunks for texture. Don’t rush it; blending slowly gives the best results!
Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups baby Yukon gold potatoes, halved or quartered
- 6 slices bacon
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
For Toppings:
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream, plus more for serving
- 4 green onions, thinly sliced
How Much Time Will You Need?
This hearty soup takes about 30 minutes to prepare and cook. Perfect for a weeknight dinner or a cozy weekend meal. Plus, it makes great leftovers!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the halved or quartered Yukon gold potatoes in a large pot. Cover them with cold water and add a tablespoon of salt. Bring the water to a boil over high heat and cook the potatoes until they are tender, which should take about 15-20 minutes. Once done, drain the potatoes and set them aside.
2. Cook the Bacon:
In a large skillet, cook the bacon over medium heat until it’s crispy. Once cooked, remove the bacon and place it on paper towels to drain. Crumble the bacon into small pieces. Make sure to save 1 tablespoon of the bacon fat left in the skillet, and discard the rest.
3. Sauté the Onions and Garlic:
In the same skillet with the reserved bacon fat, add the unsalted butter and let it melt over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onions are soft and translucent. Then add the minced garlic and cook for another minute until it becomes fragrant.
4. Make the Roux:
Stir in the flour to create a roux. Cook this mixture, stirring constantly for about 2 minutes until it turns light golden brown.
5. Add the Liquids:
Slowly whisk in the chicken broth, being careful to avoid lumps. Afterward, pour in the milk and bring everything to a gentle simmer. Allow it to cook for about 5 minutes until it thickens slightly.
6. Combine with Potatoes:
Now it’s time to add your cooked potatoes to the pot. Use a potato masher or an immersion blender to mash some of the potatoes, which will thicken the soup while keeping some chunks for a hearty texture.
7. Add Cheese and Sour Cream:
Stir in 1 cup of shredded cheddar cheese and the sour cream. Mix until everything is well combined. Don’t forget to season with salt and freshly ground black pepper to taste!
8. Serve and Top:
Ladle the delicious soup into bowls and top with your remaining cheddar cheese, crumbled bacon, sliced green onions, and an extra dollop of sour cream if desired.
9. Enjoy!
Serve your Loaded Baked Potato Soup warm, with some crusty bread on the side if you like. It’s perfect for cozy evenings or whenever you need some comfort food!
Enjoy this hearty and comforting Loaded Baked Potato Soup that’s sure to warm your heart and fill your belly! 🥔❤️
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold potatoes are ideal for their creamy texture, you can also use russet or red potatoes. Just be mindful that different potatoes may require slight adjustments in cooking time.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of milk or broth to restore creaminess, if needed.
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add a smoky flavor using smoked paprika or liquid smoke, and substitute the sour cream with a plant-based alternative if desired.
Can I Freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove.
