LOADED BAKED POTATO SOUP!

I remember one particularly blustery winter evening; snow was swirling outside, and all I craved was something warm and comforting. That’s when I decided to experiment and elevate my usual potato soup. The result? A bowl of the most decadent, soul-satisfying Creamy Loaded Baked Potato Soup I’d ever tasted – it was like a hug in a bowl! Today, I’m sharing all my secrets for the most amazing Creamy Loaded Baked Potato Soup you’ll ever make!

The Ultimate Creamy Loaded Baked Potato Soup Recipe

Okay, friend, let’s talk comfort food. Real comfort food. We’re talking about transforming the humble baked potato into a luxurious, creamy, and unbelievably flavorful soup. This Creamy Loaded Baked Potato Soup isn’t just a meal; it’s an experience. It’s the kind of soup that makes you want to curl up on the couch with a good book and savor every single spoonful. And the best part? It’s surprisingly easy to make. Trust me, once you’ve made this, you’ll never look at potatoes the same way again!

Why You’ll Absolutely Love This Soup

• Pure Comfort: This soup is the definition of comfort food. It’s warm, creamy, and packed with flavor.
• Easy to Make: Don’t be intimidated by the “loaded” aspect. This recipe is straightforward and beginner-friendly.
• Customizable: You can easily adapt this recipe to your liking. Add your favorite toppings, adjust the spices, or even make it vegetarian!
• Crowd-Pleaser: Perfect for family dinners, potlucks, or even a cozy night in. Everyone will rave about it.
• Uses Simple Ingredients: Most of the ingredients are probably already in your pantry and refrigerator.

Ingredients You’ll Need

• Potatoes: 6 medium baking potatoes (Russet or Yukon Gold work best)
• Bacon: 8 slices, cooked and crumbled (because, bacon!)
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Chicken Broth: 4 cups (vegetable broth for a vegetarian option)
• Heavy Cream: 1 cup (for that ultra-creamy texture)
• Sour Cream: 1/2 cup (plus extra for topping)
• Cheddar Cheese: 1 1/2 cups, shredded (divided)
• Butter: 4 tablespoons
• All-Purpose Flour: 1/4 cup
• Salt and Pepper: To taste
• Chives: Fresh, chopped (for garnish)

Optional Toppings: Green onions, extra cheddar cheese, bacon bits, a dollop of sour cream, hot sauce, or anything else your heart desires!

Step-by-Step Instructions: Let’s Make Soup!

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes and prick them several times with a fork. Bake for 45-60 minutes, or until they are easily pierced with a fork. They should feel soft and yielding when you squeeze them gently.
2. Cook the Bacon: While the potatoes are baking, cook the bacon until crispy. Drain the bacon on paper towels and crumble it. Resist the urge to eat it all – you’ll need it for the soup!
3. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma should be intoxicating!
4. Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the soup. It should form a slightly golden paste.
5. Add the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This adds extra flavor! Bring the mixture to a simmer.
6. Prepare the Potatoes: Once the potatoes are cool enough to handle, carefully scoop out the flesh, leaving the skins behind. You can discard the skins, or save them for another use.
7. Add Potatoes to the Soup: Add the scooped-out potato flesh to the pot with the broth. Use an immersion blender to partially blend the soup. You want some chunks of potato remaining for texture. Alternatively, you can use a potato masher to achieve a similar effect.
8. Stir in the Goodness: Stir in the heavy cream, sour cream, and 1 cup of the shredded cheddar cheese. Season with salt and pepper to taste.
9. Simmer and Thicken: Reduce the heat to low and simmer the soup for 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency. Be careful not to boil the soup after adding the dairy.
10. Ladle and Load: Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, chives, and a dollop of sour cream.
11. Serve and Enjoy: Serve immediately and enjoy the creamy, comforting goodness!

Success Tips for Perfect Creamy Loaded Baked Potato Soup

Want to guarantee soup perfection every time? Here are my golden rules:

• Choose the Right Potatoes: Russet or Yukon Gold potatoes are ideal for this soup. Russets are starchy and will create a creamy texture, while Yukon Golds have a slightly buttery flavor.
• Don’t Over-Blend: The key to great potato soup is texture. Avoid over-blending, as this will result in a gluey soup. Leave some chunks of potato for a more satisfying bite. Think of it as a rustic Creamy Potato Soup experience.
• Crispy Bacon is Key: Crispy bacon adds a delightful salty crunch to the soup. Don’t skimp on the bacon!
• Taste and Adjust: Taste the soup throughout the cooking process and adjust the seasoning as needed. You may need more salt, pepper, or even a pinch of cayenne pepper for a little kick.
• Garnish Generously: The toppings are what truly make this soup “loaded.” Don’t be shy with the cheese, bacon, chives, and sour cream!

Variations and Adaptations

The beauty of this recipe is its versatility! Feel free to experiment and make it your own. Here are a few ideas to get you started:

• Vegetarian: Use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika for a smoky flavor.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little heat.
• Cheesy: Use a blend of different cheeses, such as cheddar, Monterey Jack, and Gruyere, for an extra cheesy flavor.
• Garlic Lover’s Dream: Roast a whole head of garlic and add the roasted garlic cloves to the soup for a more intense garlic flavor.
• Add Some Veggies: Sauté some chopped celery, carrots, or bell peppers along with the onion for added nutrients and flavor.

Serving Suggestions

This Creamy Loaded Baked Potato Soup is delicious on its own, but it also pairs well with a variety of other dishes. Here are a few serving suggestions:

• Grilled Cheese Sandwich: A classic pairing that’s always a winner.
• Side Salad: A light and refreshing salad to balance out the richness of the soup.
• Crusty Bread: Perfect for dipping into the creamy soup.
• Cornbread: A sweet and savory combination that’s perfect for a chilly day.

Make-Ahead and Storage Instructions

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the soup may change slightly after freezing.

I’ve found that preparing the baked potatoes ahead of time is a great way to save time when making this during the week. This is similar to some of the prep work involved in SAUSAGE POTATO CHOWDER. Cooking the bacon and chopping the onions beforehand also helps streamline the process.

Troubleshooting Tips

Even with the best recipes, sometimes things don’t go according to plan. Here are a few common problems and how to fix them:

• Soup is Too Thick: Add more broth or milk to thin it out.
• Soup is Too Thin: Simmer the soup for a longer period of time to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
• Soup is Bland: Add more salt, pepper, or other spices to taste. A squeeze of lemon juice can also brighten up the flavor.
• Soup is Curdled: This can happen if the soup is boiled after adding the dairy. To prevent curdling, avoid boiling the soup after adding the heavy cream and sour cream. If the soup does curdle, you can try whisking it vigorously to smooth it out.
• Potatoes are Undercooked: If the potatoes are not fully cooked, the soup will have a grainy texture. Make sure to bake the potatoes until they are easily pierced with a fork.

The Science Behind the Creaminess

Ever wonder why this soup is so incredibly creamy? It’s all thanks to the starch in the potatoes! When the potatoes are cooked, the starch granules absorb water and swell. Blending the soup releases the starch, which acts as a natural thickener, creating a smooth and creamy texture. The addition of heavy cream and sour cream further enhances the creaminess, making this soup truly decadent.

If you are looking for another potato soup recipe, you might enjoy CREAMY POTATO SOUP. It is another comforting classic.

And for those who like a little spice, CAJUN POTATO SOUP is a fantastic choice. The flavor profiles are completely different, but both are equally satisfying.

For an easy crockpot version, try this Crack Potato Soup recipe. You can find it at: Crack Potato Soup. It simplifies the cooking process without sacrificing flavor.

Another option is the classic: Potato Soup. Again, the crockpot makes it super easy to get dinner on the table.

If you want to cut out some steps, here’s a link to Baked Potato Soup. It has a similar flavor profile!

A Note on the Toppings

Let’s be real, the toppings are what make this soup a “loaded” baked potato soup! Don’t underestimate the power of a good garnish. Here are a few of my favorite topping combinations:

• The Classic: Cheddar cheese, bacon, sour cream, and chives.
• The Spicy: Pepper jack cheese, crumbled chorizo, diced jalapenos, and cilantro.
• The Vegetarian: Shredded mozzarella, roasted vegetables (such as broccoli, cauliflower, and carrots), and a dollop of pesto.
• The Fancy: Gruyere cheese, crispy prosciutto, truffle oil, and a sprinkle of parsley.

Remember, the sky’s the limit! Get creative and experiment with different toppings to find your perfect combination.

Final Thoughts and Encouragement

I truly believe that anyone can make this Creamy Loaded Baked Potato Soup. It’s a simple recipe with incredible flavor, and it’s guaranteed to bring a smile to your face. Don’t be afraid to experiment with different variations and toppings to make it your own. So go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. Happy soup-making!