Loaded Baked Potato Soup

Nothing beats the cozy comfort of a steaming bowl of loaded baked potato soup on a chilly day! This hearty soup captures all the amazing flavors of a fully loaded baked potato – crispy bacon, melted cheese, creamy sour cream, and fresh chives – but in a warm, spoon-able form that the whole family will absolutely love. Plus, it’s ready in just 45 minutes and packed with wholesome ingredients that’ll make you feel good about serving it.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Cook Time: 25 minutes, Total Time: 45 minutes, Serves: 4 people (about 1⅓ cups each).

Nutrition Profile: Nut-Free, Soy-Free, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 328 Calories, 15g Fat, 38g Carbs, 14g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 1 tablespoon of canola or avocado oil to get everything started. This helps cook the bacon and keeps things from sticking to your pan.

Bacon: Just 2 slices cut in half will give you all that smoky, crispy goodness we’re craving. The bacon fat adds amazing flavor to the whole soup!

Onion: Half a cup of chopped onion adds the perfect sweet base flavor. Any yellow or white onion you have on hand will work great.

Russet potatoes: You’ll need 1½ pounds of medium russets (that’s about 2-3 potatoes), scrubbed clean and diced up. Russets are perfect because they get nice and fluffy when cooked.

Chicken broth: 4 cups of reduced-sodium chicken broth creates the soup base. The reduced-sodium version lets you control the salt level better.

Sour cream: Half a cup of reduced-fat sour cream makes everything creamy and tangy. It’s like the perfect baked potato topping!

Cheddar cheese: You’ll need ½ cup of shredded extra-sharp Cheddar, and we’ll divide it up – some goes in the soup and some goes on top. Extra-sharp gives you the best flavor punch.

Black pepper: Just ¼ teaspoon of freshly ground pepper adds the perfect little kick. Fresh ground really makes a difference here!

Chives: ¼ cup of snipped chives or finely chopped scallion greens for that fresh, oniony finish. They make the soup look so pretty too!

How to Make Loaded Baked Potato Soup

Step 1: Heat your oil in a large saucepan over medium heat. Add the bacon pieces and cook them, turning occasionally, until they’re nice and crispy – about 4 to 5 minutes. Transfer the crispy bacon to a paper towel to drain, but leave all that delicious oil and bacon drippings right in the pan!

Step 2: Add your chopped onion to the same pan with all those yummy bacon drippings. Cook and stir until the onion starts to soften, about 2 to 3 minutes. Now add your diced potatoes and all 4 cups of chicken broth.

Step 3: Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cook until your potatoes are fork-tender, about 12 to 15 minutes. You’ll know they’re ready when you can easily pierce them with a fork.

Step 4: Here’s where the magic happens! Using a slotted spoon, scoop out about half of the cooked potatoes into a bowl. Mash them with a potato masher until they’re almost smooth but still a little chunky – this gives your soup the perfect texture.

Step 5: Return those mashed potatoes back to the pan along with the sour cream, ¼ cup of the cheese, and the black pepper. Cook and stir until the cheese melts completely and everything is heated through, just 1 to 2 minutes.

Step 6: Serve your beautiful soup right away! Top each bowl with the crumbled bacon, the remaining ¼ cup of cheese, and those fresh chives. It’s like a loaded baked potato in a bowl!

Easy and Quick Loaded Baked Potato Soup Version

Want to make this even faster? You can totally use pre-cooked bacon bits instead of cooking your own bacon – just use about 3 tablespoons! Also, if you have leftover baked potatoes in the fridge, dice them up and use about 3 cups instead of raw potatoes. You’ll only need to simmer everything for about 5 minutes to heat through and blend the flavors.

Serving Ideas

This soup is hearty enough to be a complete meal all on its own! Serve it with some crusty bread or warm dinner rolls for dipping. A simple green salad on the side adds a nice fresh crunch that balances out all that creamy goodness perfectly.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, just microwave it on high until warm, or heat it gently on the stovetop over medium-low heat until it reaches your desired temperature. You can even freeze this soup for up to 3 months – just thaw it overnight in the fridge before reheating!

Substitutions

Feel free to swap Yukon Gold potatoes for the russets if that’s what you have! Greek yogurt works great instead of sour cream too. For the cheese, try Monterey Jack, Gruyère, or fontina – they all melt beautifully and taste amazing in this soup.

Pro Tips

• Don’t skip the bacon fat: That rendered bacon fat adds incredible flavor to the whole soup base!
• Mash just half the potatoes: This gives you the perfect creamy-but-still-chunky texture that makes each spoonful interesting.
• Use extra-sharp cheddar: It has way more flavor than mild cheese, so you get maximum taste with less cheese.
• Save some toppings: Always reserve some cheese, bacon, and chives for the top – it makes the soup look restaurant-worthy!

FAQs

Can I make this soup vegetarian?

You bet! Just skip the bacon and use vegetable broth instead of chicken broth. You can add a little smoked paprika to get that smoky flavor the bacon usually provides. Everything else stays exactly the same!

Why did my soup turn out too thin?

No worries – this happens sometimes! Just mash a few more of the cooked potatoes and stir them back in. You can also let the soup simmer uncovered for a few extra minutes to thicken up naturally.

Can I double this recipe for a crowd?

Sure thing! This recipe doubles beautifully. Just use a bigger pot and you might need to add a few extra minutes to the cooking time. It’s perfect for meal prep or feeding a hungry family!

What if I don’t have a potato masher?

A large fork works great for mashing the potatoes! You can even use the back of a large spoon. The goal is just to break them up and make them creamy, so don’t stress about having the perfect tool.

I hope you love this cozy soup as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures and any fun variations you try.