Loaded Baked Potato Soup Recipe

If you are craving something irresistibly creamy, comforting, and packed with flavor, this Loaded Baked Potato Soup is bound to become your new favorite. Imagine all the best parts of a loaded baked potato combined into one hearty, velvety soup that warms you from the inside out. With crispy bacon, tender potatoes, melted cheddar, and that touch of tang from white wine vinegar, every spoonful delivers a perfect balance of richness and freshness. This soup isn’t just a meal; it’s a celebration of everything we love about cozy comfort food.

Ingredients You’ll Need

Keeping this Loaded Baked Potato Soup simple is the secret to bringing out its incredible flavors. Each ingredient plays a crucial role, from the smoky bacon that adds crunch and depth to the creamy potatoes that create the soup’s luscious texture. Together, they turn everyday pantry staples into something magical.

• Bacon: Adds savory crispiness and a smoky flavor that defines this soup.
• Butter: Helps sauté the onions, adding richness and a smooth base.
• Yellow onion: Offers subtle sweetness and aromatic depth.
• Garlic: Infuses the dish with a warm, earthy punch.
• Italian seasoning: Brings a gentle blend of herbs for extra flavor layers.
• Flour: Thickens the soup for a creamy, satisfying texture.
• Chicken stock or broth: The flavorful liquid foundation to build the soup’s body.
• Russet potatoes: The star ingredient, providing hearty substance and creaminess when cooked.
• Heavy cream: Enriches the soup, making every bite silky and smooth.
• Shredded medium cheddar cheese: Melts beautifully for that classic cheesy comfort.
• White wine vinegar: Adds a subtle tang that brightens the flavors.
• Kosher salt: Enhances all the natural tastes.
• Fresh cracked pepper: Adds a mild kick and warmth.
• Sliced chives, sour cream, shredded cheese: Perfect for garnish to elevate presentation and texture.

How to Make Loaded Baked Potato Soup

Step 1: Crisp the bacon

Start by heating your pot over medium heat and add the diced bacon before it warms up — this helps render that fat slowly, making every piece perfectly crispy. Stir occasionally and once the bacon is golden and crunchy on all sides, remove it with a slotted spoon and set aside. The leftover bacon fat will infuse so much flavor into the next steps.

Step 2: Sauté onions and build flavor

Without cleaning the pot (we want that bacon goodness left behind), melt the butter. Toss in diced yellow onion alongside a pinch of salt and pepper to help soften and sweeten them. Cook, stirring frequently, for about 6 to 8 minutes until the onions become translucent and fragrant. This step forms the flavor foundation for your Loaded Baked Potato Soup.

Step 3: Add garlic, herbs, and flour

Lower the heat to medium and stir in minced garlic, Italian seasoning, flour, plus a bit more salt and pepper. Cook for two minutes while stirring constantly; the flour will toast slightly, which will give the soup that wonderful thickness and nuttiness later on.

Step 4: Deglaze the pot

Pour in a few splashes of chicken stock to deglaze the pan, scraping up all those golden bits stuck to the bottom. Those bits are full of flavor and essential to the richness of your soup.

Step 5: Add potatoes and broth

Next, add the diced Russet potatoes along with the remaining chicken stock. Season generously with salt and freshly cracked pepper. Bring the mixture to a gentle simmer over medium-high heat. This lets the potatoes start soaking up all those delicious flavors.

Step 6: Simmer until tender

Reduce the heat to low and let the soup simmer for about 8 to 10 minutes, stirring occasionally. You want the potatoes to become fork-tender but still hold their shape, ensuring the soup has that perfect hearty bite we love in Loaded Baked Potato Soup.

Step 7: Stir in cream, cheese, and bacon

Remove the pot from the heat, then slowly stir in the heavy cream. Add the shredded cheddar cheese (reserve some for garnish!) and white wine vinegar, stirring until the cheese fully melts and the soup is irresistibly creamy. Finally, fold in the crispy bacon pieces, reserving some to garnish the top of the soup.

Step 8: Final seasoning and serve

Taste and adjust with salt and pepper as needed. Ladle the soup into bowls and garnish generously with the reserved cheese, bacon, and sliced chives. You’re in for a comforting bowl of pure joy!

How to Serve Loaded Baked Potato Soup

Garnishes

When it comes to garnishes, keep it classic with dollops of sour cream, extra shredded cheddar, crispy bacon bits, and fresh sliced chives. Each addition brings incredible texture and flavor contrast, making each spoonful even more special.

Side Dishes

Pairing your Loaded Baked Potato Soup with a crisp green salad or warm crusty bread is a winning combo. The freshness and crunch balance the creamy soup perfectly, making it an ideal meal for lunch or dinner.

Creative Ways to Present

For a fun twist, serve the soup inside hollowed-out baked potatoes for an extra loaded presentation. Alternatively, serve it in mini bread bowls at dinner parties to impress your guests and make it feel extra indulgent.

Make Ahead and Storage

Storing Leftovers

You can easily store any leftover Loaded Baked Potato Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your second helping just as satisfying.

Freezing

Freezing this soup is possible but keep in mind that the texture may slightly change due to the cream and potatoes. Use freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking or curdling. If the soup looks too thick, stir in a splash of chicken stock or milk to bring back that perfect creamy consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock. You can add smoked paprika or liquid smoke for some of that smoky flavor bacon provides.

What potatoes work best in Loaded Baked Potato Soup?

Russet potatoes are ideal because of their starchy nature, which helps create a creamy soup texture. They break down slightly when cooked but still hold enough shape for bite.

Can I use low-fat milk instead of heavy cream?

You can, but heavy cream gives this soup its luxe richness. Using low-fat milk will result in a thinner, less creamy texture—consider adding a roux or cornstarch slurry to thicken if using milk.

How do I make this soup gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. Ensure your chicken broth and other seasonings are also gluten-free.

Can I add other toppings to Loaded Baked Potato Soup?

Definitely! Chopped green onions, crispy fried onions, diced tomatoes, or even a sprinkle of paprika can add delicious variations. Feel free to get creative!

Final Thoughts

This Loaded Baked Potato Soup is pure comfort in a bowl and perfect whenever you need a warm hug from your food. It’s easy to make, packed with flavor, and ideal for sharing with family and friends. Give it a try—you’ll quickly understand why it’s a beloved classic that everyone asks for again and again.

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