Loaded Baked Potato Soup

There’s something incredibly satisfying about a bowl of loaded baked potato soup. It’s like comfort food at its best—rich, creamy, and loaded with toppings that bring out all the flavors of a classic baked potato. Imagine all the deliciousness of a loaded baked potato—crispy turkey bacon, melty cheese, tangy sour cream—served up in a warm, cozy bowl of soup. It’s hearty enough to make for a filling lunch or dinner, yet simple enough to whip up on a busy weeknight. This recipe has become a staple in my house, especially on chilly days when we need a little warmth from the inside out.

One of the best things about this soup is how versatile it is. You can easily tweak the toppings to suit your preferences or what you have on hand. Sometimes I like to add a handful of chopped green onions for a bit of sharpness or throw in some extra turkey bacon because—well, you can never have too much turkey bacon! Plus, it’s a dish that everyone in the family can agree on. Kids love the creamy texture and cheese, while adults appreciate the depth of flavor and heartiness of the potatoes. This soup feels like a giant hug in a bowl—something you didn’t know you needed until you take that first spoonful.

If you’re a fan of loaded baked potatoes, you’ll love this recipe. It has all the comfort and indulgence of your favorite baked potato, but in a soup form that’s easy to make and perfect for any occasion. Let’s get started!

Why You’ll Love This Recipe

• Easy to make: This soup uses simple ingredients you probably already have in your pantry. With minimal prep and mostly hands-off cooking time, it’s a perfect go-to meal for busy weeknights.
• Family-friendly: Creamy, cheesy, and topped with turkey bacon—this soup is guaranteed to be a hit with the whole family. Kids love the flavor, and you’ll love how easy it is to serve.
• Rich and satisfying: The blend of creamy potatoes, cheese, and crispy toppings makes every bite feel indulgent. The velvety texture of the soup pairs perfectly with the salty crunch of the turkey bacon, while a dollop of sour cream adds a nice tang.
• Customizable: You can switch up the toppings or ingredients based on what you like. Don’t like sour cream? No problem. Want to add some extra heat? Sprinkle in a little cayenne or red pepper flakes.

Preparation Time and Servings

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Servings: 6 generous bowls
• Nutrition Facts:
• Calories per serving: 450
• Protein: 15g
• Carbs: 45g
• Fat: 22g

Ingredients

• 4 large russet potatoes, baked and diced
• 4 slices beef bacon, cooked and crumbled
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream or milk
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 tbsp butter
• Salt and pepper to taste
• Green onions or chives for garnish

Step-by-Step Instructions

1. Prepare the Potatoes

Start by baking the potatoes. Preheat your oven to 400°F (200°C). Pierce each potato with a fork several times, then place them directly on the oven rack. Bake for about 45-50 minutes, or until the potatoes are tender and can easily be pierced with a knife. Once done, remove the potatoes from the oven and set them aside to cool slightly.

Tip: If you’re short on time, you can microwave the potatoes instead of baking them. Simply prick them with a fork, wrap them in a damp paper towel, and microwave on high for 8-10 minutes, flipping halfway through.

2. Sauté the Onion and Garlic

While the potatoes are cooling, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Add the Broth and Milk

Pour in 4 cups of chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Once simmering, add 1 ½ cups of milk and stir to combine.

Tip: For a thicker, creamier soup, use whole milk. If you prefer a lighter version, you can substitute with 2% or even skim milk, though it will affect the richness of the soup.

4. Mash the Potatoes

By now, the baked potatoes should be cool enough to handle. Carefully cut each potato in half and scoop the flesh into the soup. Use a potato masher or the back of a spoon to mash the potatoes into the broth mixture. If you prefer a smoother soup, you can use an immersion blender at this point to blend it all together.

Tip: Leave a few chunks of potatoes if you like a bit of texture in your soup.

5. Stir in the Cheese and Cream

Once the potatoes are mashed, lower the heat and stir in 1 cup of shredded cheddar cheese and 1 cup of heavy cream. Continue to stir until the cheese has fully melted and the soup is smooth and creamy.

Tip: For extra cheesy goodness, add an extra half cup of cheese!

6. Season and Simmer

Season the soup with salt and pepper to taste. Let it simmer on low for about 10-15 minutes to allow the flavors to come together. Stir occasionally to ensure nothing sticks to the bottom of the pot.

7. Prepare the Toppings

While the soup is simmering, cook the turkey bacon in a separate skillet until crispy. Once cooked, crumble the bacon and set aside. Chop your green onions as well.

8. Finish and Serve

Ladle the soup into bowls and top each one with crumbled turkey bacon, extra cheese, green onions, and a dollop of sour cream. Serve immediately, and watch everyone dig into this comforting bowl of deliciousness.

Optional Variation: For an extra-crispy topping, sprinkle some extra cheese and turkey bacon on top, then broil the soup for 2-3 minutes until golden and bubbly.

How to Serve

• Classic Style: Serve the soup with a sprinkle of extra cheese, a dollop of sour cream, and a handful of crispy turkey bacon bits.
• With Bread: A warm, crusty piece of bread or a soft dinner roll is the perfect companion for this rich and creamy soup.
• Light Salad: Pair with a simple green salad tossed in lemon vinaigrette for a fresh contrast.
• Kid-Friendly: Serve alongside grilled cheese sandwiches for a cozy, family-friendly meal.

Additional Tips

1. For Thicker Soup: If you like your soup extra thick, you can mash more of the potatoes or add 1 tablespoon of cornstarch mixed with a little water to the soup.
2. Turkey Bacon Alternatives: Not a fan of turkey bacon? You can swap it out for beef bacon or omit it altogether for a vegetarian version.
3. Make It Ahead: This soup stores beautifully, making it ideal for meal prep. You can make it up to two days in advance and simply reheat it before serving.
4. Freezing: Potato soups can be a bit tricky to freeze since the texture changes, but if you do plan to freeze it, leave out the dairy and add it in when you reheat the soup.
5. Low-Carb Option: Swap out some of the potatoes with cauliflower to reduce the carb content without sacrificing the creamy texture.

Recipe Variations

• Vegetarian: Use vegetable broth and skip the turkey bacon. You can add sautéed mushrooms or roasted cauliflower for extra flavor.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Herb Infusion: Stir in some fresh thyme or rosemary for a more aromatic version of the soup.
• Dairy-Free: Use a dairy-free milk like almond or oat milk, and replace the cheese with a vegan alternative to make this soup dairy-free.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better as the soup sits, so you might enjoy it even more the next day!
• Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When reheating, thaw in the fridge overnight and warm gently over low heat, stirring occasionally. Add extra milk or broth if the soup thickens too much during storage.

Special Equipment

• Immersion Blender: If you like a smoother soup, an immersion blender is perfect for pureeing the soup right in the pot.
• Potato Masher: A sturdy potato masher works great for mashing the baked potatoes directly into the soup.
• Skillet for Bacon: You’ll need a good skillet to get that turkey bacon nice and crispy.

FAQ

1. Can I make this soup ahead of time?
   Absolutely! You can make the soup up to two days ahead and store it in the fridge.
2. Can I use different types of potatoes? Yes, Yukon Gold potatoes work well for an extra creamy texture.
3. Can I freeze the soup?
   Yes, but the texture may change slightly. It’s best to freeze without the cream and add it when reheating.
4. Can I make this recipe gluten-free?
   Yes! This soup is naturally gluten-free, as long as your broth doesn’t contain gluten.
5. Can I use milk substitutes?
   Sure! You can use dairy-free milk like almond or oat milk, just keep in mind that it might alter the flavor slightly.

Conclusion

Loaded baked potato soup is a total crowd-pleaser—whether you’re serving it for a casual family dinner or making a big batch for meal prep. It’s rich, hearty, and customizable, so feel free to get creative with your toppings and flavors. I can’t wait to hear how your soup turns out! Be sure to snap a photo and tag me on Instagram—I love seeing your delicious creations! Enjoy!

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