As I was stirring the bubbling pot on a chilly evening, the aroma of sautéed onions and garlic wove its way through my kitchen, beckoning me to indulge. The beauty of this Loaded Baked Potato Soup lies not only in its creamy embrace but also in its versatility—it simply transforms even the most rushed weeknight into a cozy family affair. With every rich spoonful bursting with savory russet potatoes and the velvety touch of heavy cream, it’s pure comfort food at its finest. This soup welcomes adaptations too, offering a delightful vegetarian version and a chance to customize with your favorite toppings. Curious about how to make this heartwarming dish? Let’s get cooking!
Why is Loaded Baked Potato Soup so comforting?
Comforting: This Loaded Baked Potato Soup is like a warm hug in a bowl, perfect for chilly nights.
Customizable: Whether you prefer a vegetarian version or a loaded interpretation with all the toppings, this soup adapts to your cravings!
Quick to Make: In just under 30 minutes, you can have a hearty and satisfying meal ready, ideal for busy weeknights.
Crowd-Pleaser: With its rich flavors and creamy texture, it’s sure to please everyone around the table, making it a favorite for family gatherings.
Perfect Pairing: Serve alongside a crisp salad or crusty bread, and you have a complete meal that feels special without any extra fuss. Explore more delightful soups like Beef Potato Soup or Cheeseburger Soup Cozy for added inspiration!
Loaded Baked Potato Soup Ingredients
• The key to this warm, comforting dish starts here!
For the Soup
- Russet Potatoes – The heart of the soup, they provide the creamy texture; Yukon Gold is a good alternative for a buttery flavor.
- Broth – Chicken or vegetable broth adds depth; use vegetable broth for a delicious gluten-free version.
- Onion – Sautéed for aromatic flavor; a yellow onion works best here.
- Garlic – Minced for maximum flavor impact, adding warmth to the soup.
- Heavy Cream – This creates a luxurious creamy finish; for a lighter alternative, try half-and-half or evaporated milk.
- Sharp Cheddar Cheese – Melts beautifully into the soup for that rich, cheesy goodness.
- Sour Cream – Provides a lovely tang when served on top; Greek yogurt makes a great substitute.
- Bacon – Adds a smoky crunch; for the vegetarian version, replace with smoky almonds.
- Green Onions – Fresh garnish that adds a pop of color and flavor; chives work perfectly too.
- Olive Oil – For sautéing the vegetables, giving them a nice flavor.
- Dried Thyme – Adds earthy notes; fresh thyme can also be used for a brighter taste.
- Smoked Paprika – An optional addition for extra depth; feel free to omit if you prefer.
- Salt and Pepper – Essential for seasoning; adjust according to your taste.
Embrace the delightful creation of Loaded Baked Potato Soup and get ready to feel the love in every delicious bite!
Step‑by‑Step Instructions for Loaded Baked Potato Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in 3 minced garlic cloves and cook for an additional minute, allowing the fragrant aroma of garlic to fill your kitchen; this sets a savory base for your Loaded Baked Potato Soup.
Step 2: Cook Potatoes
Once the garlic is fragrant, add 4 peeled and diced russet potatoes to the pot, followed by 4 cups of chicken or vegetable broth. Season with 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 3: Blend Soup
After the potatoes have cooked through, use an immersion blender to blend the soup directly in the pot to your desired texture—smooth for a creamy finish or slightly chunky for added heartiness. Blending this Loaded Baked Potato Soup will help incorporate all the lovely flavors while creating that velvety consistency that makes it so comforting.
Step 4: Add Cream and Cheese
Next, stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese, ensuring they melt into the warm soup. To keep this mixture from curdling, heat over low for about 5 minutes, stirring gently until the cheese is fully melted and the soup is creamy and rich. A taste test here will help you adjust seasoning one last time!
Step 5: Serve
Ladle the Loaded Baked Potato Soup into bowls, and make it your own by topping each serving with crumbled crispy bacon, additional cheddar cheese, and a sprinkle of sliced green onions for freshness. This delicious soup is perfect for cozy nights in, and the warm colors will invite everyone to dig in.
Expert Tips for Loaded Baked Potato Soup
- Texture Matters: Ensure you don’t overcook the potatoes; this helps maintain a creamy texture that enhances your Loaded Baked Potato Soup.
- Flavor Boost: For a deeper taste, sauté the onions and garlic until golden brown before adding the potatoes. This extra step elevates the overall flavor profile.
- Blending Options: Use an immersion blender for easy cleanup, but if you prefer a chunkier soup, blend only half for a delightful mix of textures.
- Reheating Creaminess: When reheating, consistently stir the soup to avoid separating the cream, ensuring it stays velvety and luscious.
- Customization: Embrace the versatility! Try different toppings like crispy kale or roasted vegetables for a unique twist on your comforting bowl.
What to Serve with Loaded Baked Potato Soup
Cozy up your table with delightful sides that beautifully complement this creamy comfort food classic.
- Crusty Bread: This hearty option is perfect for dipping into the rich soup, enhancing the overall comfort experience.
- Crisp Green Salad: A fresh salad adds brightness, balancing the creamy flavors with its crunch and zesty dressing.
- Garlic Breadsticks: Soft and buttery, these sticks make it easy to enjoy every drop of your delicious Loaded Baked Potato Soup.
- Steamed Broccoli: A tender, green side that brings a pop of color and nutrition, perfect for those seeking a wholesome meal.
- Roasted Brussels Sprouts: Their caramelized edges and earthy flavor contrast beautifully with the creaminess of the soup, adding depth.
- Savory Cheddar Biscuits: Fluffy and cheesy, these biscuits can be enjoyed on their own or alongside the soup, heightening the indulgent experience.
- Fruit Salad: A light, refreshing dessert that cleanses the palate and rounds out the meal, offering a sweet finish to the comforting flavors.
- Sweet Tea or Lemonade: Both drinks provide a refreshing contrast to the rich soup, making each sip feel equally as comforting.
Storage Tips for Loaded Baked Potato Soup
- Fridge: Store in an airtight container for up to 4 days. Allow the soup to cool completely before sealing to maintain freshness.
- Freezer: Freeze in individual portions in airtight containers for up to 3 months. Label with the date to keep track of freshness.
- Reheating: Thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring frequently to keep the creamy texture intact.
- Avoid Separation: If freezing, add cream and cheese after reheating for the best texture and flavor—this helps keep your Loaded Baked Potato Soup indulgently rich!
Make Ahead Options
These Loaded Baked Potato Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop and sauté the onions and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their flavor. Additionally, you can peel and dice the russet potatoes, placing them in a bowl of water to prevent browning for up to 3 days. When you’re ready to finish the soup, simply drain the potatoes, add them to the sautéed aromatics, and proceed with the recipe as directed. This way, you’ll have a cozy, creamy bowl of soup that feels just as delightful, with minimal effort during hectic meal times!
Loaded Baked Potato Soup Variations
Feel free to get creative and adapt this comforting recipe to suit your taste and dietary needs.
- Sweet Potatoes: Replace russet with sweet potatoes for a naturally sweeter flavor and vibrant color.
- Leeks: Swap onions for leeks to add a subtly sweeter and unique flavor profile to your soup.
- Vegan Version: Use coconut milk instead of heavy cream and replace cheese with nutritional yeast for a creamy texture without dairy.
- Seasonal Herbs: Top your soup with fresh herbs like dill or chives to brighten up the flavor, especially in warmer months.
- Spicy Kick: Add a dash of cayenne pepper or crushed red pepper flakes for a delightful heat that enhances the savory notes.
- Potato Bar: Create a loaded potato bar with toppings like roasted broccoli, crispy bacon, and extra cheese for a fun family meal!
- Alternative Cheeses: Experiment with different cheeses like gouda or pepper jack for a twist on the classic cheesy goodness.
- Smoky Almonds: For a crunchy, vegetarian topping, use smoky almonds instead of bacon—these add a delightful texture and flavor!
If you enjoy exploring different variations, don’t miss out on delicious combinations in other soups like Sausage Potato Soup or a comforting bowl of Minestrone Soup Italian.
Loaded Baked Potato Soup Recipe FAQs
How do I choose the best potatoes for this soup?
Absolutely! I recommend using russet potatoes for that creamy, fluffy texture. You can also opt for Yukon Gold potatoes, which add a nice buttery flavor. Just be sure to avoid waxy potatoes like red or new potatoes, as they won’t give you the ideal consistency in the soup.
What is the best way to store leftovers?
Very! To keep your Loaded Baked Potato Soup fresh, store it in an airtight container in the fridge for up to 4 days. Make sure to let it cool completely before sealing. When you’re ready to enjoy it again, simply reheat on the stove over low heat while stirring occasionally to maintain that creamy texture.
Can I freeze Loaded Baked Potato Soup?
Yes! For freezing, allow the soup to cool completely before pouring it into airtight containers. It’s best to freeze in individual portions to make reheating easier. Your loaded baked potato soup can be kept in the freezer for up to 3 months. Just remember, to keep the creaminess intact, it’s best to add the cream and cheese after reheating.
What if my soup is too thick?
If you find your soup a bit thicker than you like, no worries! Simply add a splash of chicken or vegetable broth, or even some milk to loosen it up. Stir it in gradually until you reach your desired consistency. You can also blend in a bit more broth when reheating to adjust the thickness.
Is this soup gluten-free?
Absolutely! This Loaded Baked Potato Soup can be easily made gluten-free by using vegetable broth instead of chicken broth. Just check your cream and cheese brands to ensure they are gluten-free as well, and you’re good to go!
Can I make a vegetarian version?
Very! To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. You can also add some smoky almonds for a delicious crunch without the meat. There are endless toppings you can choose to make it just as delightful!
Cozy Up with This Loaded Baked Potato Soup Recipe
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add diced yellow onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the diced russet potatoes and broth, season with thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 15–20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup to desired texture.
- Stir in heavy cream and cheddar cheese, heating over low for about 5 minutes until melted and creamy.
- Ladle into bowls and top with bacon, additional cheese, and green onions.
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