Loaded Baked Potato Soup

This Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and packed with all the flavors of a loaded baked potato. With crispy bacon, sharp cheddar cheese, sour cream, and fresh green onions, this soup is hearty enough to be a main course. The recipe below will walk you through each step, from baking the potatoes to assembling the perfect toppings.

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Ingredients:

For the Soup Base:

• 6 medium russet potatoes (about 2 lbs), scrubbed and cleaned
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups (1 L) chicken broth (or vegetable broth for a vegetarian version)
• 2 cups (475 mL) whole milk
• 1 cup (240 mL) heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1/4 teaspoon paprika (optional, for extra flavor)

For the Toppings:

• 8 slices of bacon, cooked and crumbled
• 1 1/2 cups shredded sharp cheddar cheese (plus more for garnish)
• 1/2 cup sour cream (plus more for garnish)
• 2 green onions, thinly sliced (for garnish)
• Fresh parsley or chives (optional, for garnish)

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Instructions:

Step 1: Bake the Potatoes

• Time: 45-60 minutes
• Temperature: 400°F (200°C)

Start by baking the potatoes, which will serve as the main base for your soup. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean under cold running water. Use a fork to prick the potatoes all over to allow steam to escape while they bake.

Place the potatoes directly on the oven rack, ensuring there’s some space between them to allow for even airflow. Bake the potatoes for 45-60 minutes, depending on their size, or until they are fork-tender. The potatoes should be soft inside when pierced with a fork, and the skin should be slightly crispy.

Once done, remove the potatoes from the oven and set them aside to cool for a few minutes. After they’ve cooled enough to handle, slice the potatoes in half and scoop out the flesh into a large bowl. Discard the skins, or save them to make homemade potato skins another day. Set the mashed potato flesh aside.

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Step 2: Sauté the Onion and Garlic

• Time: 5-7 minutes
• Temperature: Medium heat

While the potatoes are baking, heat 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Once the butter has melted and started to bubble, add the finely chopped onion. Sauté the onion for 5-7 minutes, stirring occasionally, until it becomes translucent and soft.

Next, add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. You’ll know the garlic is ready when it becomes fragrant and slightly golden.

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Step 3: Make the Roux

• Time: 2-3 minutes
• Temperature: Medium heat

Once the onions and garlic are softened, sprinkle in 1/4 cup of all-purpose flour. Stir the mixture well to combine. This will form a roux, which acts as a thickening agent for your soup.

Cook the roux for 2-3 minutes, stirring constantly. You want to cook out the raw flavor of the flour, but be careful not to let it burn. The flour should absorb the butter and onion/garlic mixture, forming a thick paste.

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Step 4: Add Liquids and Seasonings

• Time: 10-12 minutes
• Temperature: Medium heat

Gradually pour in 4 cups of chicken broth (or vegetable broth for a vegetarian version), stirring continuously to prevent any lumps from forming. Continue stirring until the mixture smooths out and begins to thicken slightly.

Next, add 2 cups of whole milk and 1 cup of heavy cream, stirring to combine. Bring the soup to a simmer over medium heat, allowing the mixture to thicken further. Stir occasionally to prevent the soup from sticking to the bottom of the pot. Add salt, freshly ground black pepper, 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme), and 1/4 teaspoon of paprika (optional, but it adds a great depth of flavor).

Simmer the soup for 5-7 minutes, allowing the flavors to meld together and the liquid to reduce slightly. Taste the soup and adjust the seasonings as needed.

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Step 5: Add the Potatoes

• Time: 5 minutes
• Temperature: Medium heat

Once the soup base has reached the desired consistency, it’s time to add the baked potato flesh. Spoon the mashed potato into the soup, and stir well. Use a potato masher or a fork to mash the potatoes directly in the pot to your preferred texture. Some people prefer a smoother soup, while others like it with a bit of chunkiness. You can even use an immersion blender to achieve a smoother consistency, though it’s not necessary.

Continue to cook the soup for another 5 minutes, stirring occasionally. The potatoes will further break down and incorporate into the liquid, thickening the soup. If the soup is too thick, you can add more milk or broth to adjust the consistency to your liking.

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Step 6: Simmer and Add Cheese

• Time: 10-15 minutes
• Temperature: Low-medium heat

Once the soup has reached the desired thickness, let it simmer on low-medium heat for another 10-15 minutes, stirring occasionally. This allows the soup to develop deeper flavors as it continues to cook.

After the soup has simmered, stir in 1 1/2 cups of shredded sharp cheddar cheese. Keep stirring until the cheese has fully melted and incorporated into the soup, making it extra creamy and cheesy. You can add more cheese if you like your soup extra cheesy.

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Step 7: Cook the Bacon

• Time: 10 minutes
• Temperature: Medium heat

While the soup is simmering, cook the bacon. You can either fry the bacon in a skillet over medium heat or cook it in the oven. To cook the bacon in the oven, preheat your oven to 400°F (200°C), arrange the bacon on a baking sheet lined with parchment paper, and bake for 15-20 minutes until crispy. Alternatively, cook the bacon in a skillet on the stovetop, turning the slices as needed, until they are crispy and golden brown.

Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease. Once cool, crumble the bacon into small pieces for topping the soup. Set aside.

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Step 8: Assemble the Toppings

• Time: 5 minutes

Now that the soup is nearly ready, prepare the toppings. Thinly slice the green onions and set them aside. You can also chop some fresh parsley or chives for additional garnish.

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Step 9: Serve the Soup

• Time: 2-3 minutes

Ladle the hot soup into bowls, making sure to scoop up some of the cheesy, creamy potato mixture. Top each bowl generously with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, sliced green onions, and any other garnishes you like (such as parsley or chives). Serve immediately with a side of crusty bread or crackers for dipping.

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Tips and Notes:

1. Make it Vegetarian: To make the soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can use crispy fried onions, roasted vegetables, or sautéed mushrooms as a topping for added flavor.
2. Texture Preferences: If you prefer a smoother soup, use an immersion blender to blend the soup after adding the potatoes, or transfer the soup in batches to a regular blender. Blending part of the soup creates a creamier texture while still leaving some chunks of potato for that rustic feel.
3. Storing Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It will thicken as it sits, so when reheating, you may need to add extra milk or broth to loosen the soup. You can also freeze the soup for up to 3 months, though the texture may slightly change once thawed.
4. Toppings Variations: The classic toppings are bacon, cheese, sour cream, and green onions, but you can get creative with other additions like jalapeños for some heat, a drizzle of ranch dressing for extra creaminess, or even crumbled tortilla chips for added crunch.
5. Make-Ahead: This soup can be made ahead and stored in the fridge for a day or two. Reheat it over low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth to adjust the consistency.

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Nutrition Information (per serving, assuming 6 servings):

• Calories: 380
• Fat: 21g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 14g

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This Loaded Baked Potato Soup is sure to become a family favorite, offering the comforting flavors of baked potatoes in a rich, creamy soup form. Enjoy the heartiness and flavor of this delicious soup on a chilly day, and don’t forget to top it with plenty of crispy bacon and melty cheese!