Creamy Loaded Baked Potato Soup Recipe – Best Comfort Meal

The smell of creamy, cheesy goodness bubbling away on the stovetop is enough to warm your soul, even on the chilliest of evenings. This Creamy Loaded Baked Potato Soup is not just a recipe; it’s a hug in a bowl. I first made this on a snowy Sunday when all I wanted was something to cozy up with, and let me tell you—it was love at first taste. The combination of tender potatoes, smoky bacon, and melty cheese is everything you need for the ultimate comfort meal. Whether you’re nursing a cold, feeding a crowd, or just craving something hearty and satisfying, this soup is a game-changer.

I’ve spent hours perfecting this recipe to achieve that delightful balance of creamy texture and bold flavors. What makes this soup stand out is the rich, velvety base, loaded with toppings that make every bite a little surprise. Plus, it’s super easy to whip up and doesn’t require fancy ingredients. Trust me, once you try it, you’ll wonder why you didn’t make it sooner. So, grab your spoon—it’s time to dive into a bowl of pure comfort!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, it’s perfect for weeknights or lazy weekends.
• Simple Ingredients: Everything you need for this recipe is likely already in your kitchen.
• Comfort Food at Its Best: There’s nothing like a warm bowl of creamy soup to make you feel cozy.
• Customizable Toppings: Load up your soup with bacon bits, shredded cheese, scallions, or even a dollop of sour cream—everyone can make their bowl their own.
• Perfect for Any Occasion: Whether it’s a quick family dinner or a dish to impress your guests, this soup delivers on all fronts.

What sets this Creamy Loaded Baked Potato Soup apart? The secret is in its luscious texture and the way the flavors come together. The potatoes are perfectly tender, the soup is creamy without being overly heavy, and the toppings add just the right amount of crunch and tang. It’s comfort food with a little something extra—like a warm blanket on a cold day. You’ll find yourself going back for seconds (and maybe even thirds!).

What Ingredients You Will Need

This recipe uses simple, everyday ingredients that create bold flavors and satisfying texture. Here’s everything you’ll need:

• Potatoes: Russet potatoes work best for their creamy texture when cooked.
• Bacon: Thick-cut bacon brings smoky flavor and a bit of crunch.
• Onion: A medium yellow onion, finely diced, adds subtle sweetness.
• Garlic: Minced garlic enhances the savory depth of the soup.
• Chicken Broth: Use low-sodium broth to control the saltiness.
• Heavy Cream: Provides the rich, creamy base for the soup.
• Flour: All-purpose flour helps thicken the soup to the perfect consistency.
• Butter: Unsalted butter for sautéing and adding richness.
• Shredded Cheese: Cheddar is a classic choice, but feel free to mix it up with other cheeses like Gouda or Monterey Jack.
• Green Onions: Chopped for a fresh, zesty garnish.
• Sour Cream: Optional, but it adds a delightful tang to the soup.
• Salt & Pepper: Season to taste.

If you need substitutions, you can use turkey bacon for a lighter option, almond milk instead of heavy cream for a dairy-free version, or vegetable broth to make it vegetarian (just skip the bacon!).

Equipment Needed

Here’s a quick rundown of the tools you’ll need:

• Large Pot: A heavy-bottomed stockpot works best for even cooking.
• Sharp Knife: For chopping potatoes, onions, and bacon.
• Cutting Board: Keeps prep efficient and safe.
• Wooden Spoon: Ideal for stirring without scratching your pot.
• Ladle: Makes serving the soup much easier.
• Whisk: Helps create a smooth texture when adding flour.

If you don’t have a whisk, a fork will do the trick for blending the flour and butter. And don’t worry if you lack a stockpot—a large, deep skillet can work in a pinch.

Preparation Method

Follow these simple steps to create the perfect Creamy Loaded Baked Potato Soup:

1. Cook the Bacon: In your large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon grease in the pot.
2. Sauté the Onion: Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Make the Roux: Stir in the butter until melted, then sprinkle the flour evenly over the onion mixture. Whisk continuously for 1-2 minutes until the flour is fully incorporated and slightly golden.
4. Add the Broth: Gradually pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer.
5. Add the Potatoes: Stir in the diced potatoes and cook until fork-tender, about 15-20 minutes. Stir occasionally to prevent sticking.
6. Blend for Creaminess: Use an immersion blender to partially puree the soup, leaving some potato chunks for texture. If you don’t have an immersion blender, remove a third of the soup, blend in a regular blender, and return it to the pot.
7. Add Cream and Cheese: Lower the heat, then stir in the heavy cream and shredded cheese until fully melted and combined.
8. Season: Taste and adjust with salt and pepper as needed. Stir in half of the bacon.
9. Serve: Ladle the soup into bowls and top with the remaining bacon, green onions, and a dollop of sour cream, if desired.

You’ll know it’s ready when the soup is thick, creamy, and the potatoes practically melt in your mouth!

Cooking Tips & Techniques

Here are some tried-and-true tips to help you nail this recipe every time:

• Don’t Skip the Roux: The flour and butter mixture is essential for thickening the soup. Whisk it well to avoid lumps.
• Use Fresh Potatoes: Avoid pre-packaged or frozen ones as they may not yield the same creamy texture.
• Save the Bacon Grease: It adds depth of flavor to the base of the soup.
• Blend Wisely: Don’t over-puree—keeping some potato chunks adds texture.
• Make It Ahead: This soup tastes even better the next day as the flavors meld together.

And one last tip—if your soup is too thick, you can always thin it out with a splash of chicken broth or milk.

Variations & Adaptations

This recipe is super versatile! Here are some ways to make it your own:

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for extra flavor.
• Spicy Kick: Stir in a pinch of cayenne pepper or top with sliced jalapeños for some heat.
• Low-Carb Option: Replace the potatoes with cauliflower florets for a lighter version.
• Dairy-Free Adaptation: Use almond milk or coconut milk instead of heavy cream and a dairy-free cheese alternative.

Personally, I love adding a dash of smoked paprika for an extra layer of flavor—it takes the soup to a whole new level!

Serving & Storage Suggestions

Here’s how to make the most of your Creamy Loaded Baked Potato Soup:

• Serving: Serve warm with crusty bread or a side salad. A sprinkle of extra cheese on top never hurts!
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop, adding a splash of broth or milk to maintain its creamy texture.

Pro-tip: The flavors get even better the next day, so don’t be afraid to make this soup ahead of time!

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile of this comforting dish:

• Calories: Approximately 350 per serving
• Protein: Bacon and cheese provide a good protein boost.
• Rich in Vitamins: Potatoes are packed with vitamin C and potassium.
• Dairy-Free Option: Adapt the recipe for those avoiding dairy.
• Potential Allergens: Contains dairy and gluten—substitute as needed.

While it’s a hearty dish, you can lighten it up with substitutions like turkey bacon and cauliflower to fit your dietary goals.

Conclusion

This Creamy Loaded Baked Potato Soup is everything you could want in a comfort meal—easy, delicious, and endlessly customizable. Whether you’re feeding picky eaters or looking for a dish to impress guests, this recipe delivers every time. I’ve made this soup more times than I can count, and it never fails to bring smiles to the table.

If you try this recipe, leave a comment below and let me know how it turned out! Share it with friends and family—it’s too good not to spread the love. And don’t forget, cooking is all about making it your own, so feel free to experiment with the toppings and flavors. Happy cooking!

FAQs

Can I make this soup ahead of time?

Absolutely! The flavors deepen over time, so it’s perfect for meal prep. Just store it in the fridge and reheat gently.

What’s the best type of potato to use?

Russet potatoes are ideal due to their creamy texture, but Yukon Golds work well too.

Can I freeze this soup?

Yes, it freezes beautifully! Just thaw overnight in the fridge and reheat with a splash of broth or milk.

How do I make it gluten-free?

Swap out the flour with a gluten-free alternative like arrowroot powder or cornstarch for thickening.

What toppings go well with this soup?

Bacon bits, shredded cheese, chopped green onions, sour cream, and even a dash of hot sauce are all fantastic options!

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