Loaded Baked Potato Soup: A Comforting Classic
This hearty Loaded Baked Potato Soup combines tender russet potatoes, crispy bacon, and creamy cheddar cheese to create a warming dish perfect for any occasion. It’s a family favorite that brings the comforting flavors of a loaded baked potato into a rich, satisfying soup.
A Brief History of Potato Soup
Potato soup has deep roots in various cultures, often emerging as a humble dish made from simple, accessible ingredients. In the Southern United States, potato soup is a beloved comfort food, traditionally prepared with basic components like potatoes, onions, and broth. This simplicity allows for versatility, leading to indulgent variations like Loaded Baked Potato Soup, which incorporates classic baked potato toppings such as cheese, bacon, and sour cream.
Why You’ll Love This Recipe
- Rich and Creamy – The combination of heavy cream, cream cheese, and sharp cheddar creates a luscious texture.
- Hearty and Filling – Packed with potatoes and bacon, this soup is a meal in itself.
- Family-Friendly – With familiar flavors, it’s sure to be a hit with both kids and adults.
- Freezer-Friendly – This soup freezes well, making it convenient for meal planning.
Ingredients
- 5 lbs russet potatoes, diced
- 1 small bag baby carrots, chopped small
- 4 cloves garlic, peeled and chopped
- 1 pack bacon of choice
- 1 pint heavy cream
- ½ stick butter
- 4 oz cream cheese, room temperature
- 8 oz sharp cheddar cheese, shredded
- 6 cups chicken stock
- 1 medium yellow onion, diced
- ¼ cup all-purpose flour
- Salt and pepper to taste
- Chopped chives (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes – Scrub and rinse the russet potatoes. Dice them into small cubes and set aside.
- Cook the Bacon – In a large stockpot, cook the bacon over medium-high heat until extra crispy. Remove the bacon pieces and set aside, leaving approximately 3 tablespoons of bacon grease in the pot.
- Sauté Vegetables – Add the butter to the pot with the bacon grease. Once melted, add the chopped garlic, onion, and carrots. Cook until softened, about 5 minutes.
- Make the Roux – Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to form a roux.
- Add Broth and Potatoes – Gradually whisk in the chicken stock until smooth. Add the diced potatoes and bring to a boil. Reduce heat to medium and cook until potatoes are fork-tender, approximately 20 minutes, stirring occasionally to prevent sticking.
- Incorporate Dairy – Stir in the heavy cream, shredded cheddar cheese, and cubed cream cheese. Continue to simmer, stirring until the cheeses are fully melted and incorporated.
- Adjust Consistency – Use a potato masher to mash about half of the potatoes in the pot, leaving some chunks for texture. Season with salt and pepper to taste.
- Serve – Ladle the soup into bowls and garnish with the crispy bacon pieces, chopped chives, and a dollop of sour cream if desired.
Tips for Success
- Consistency – Adjust the thickness of the soup by adding more chicken stock if it becomes too thick.
- Cheese Melting – Ensure the cream cheese is at room temperature to facilitate smooth melting.
- Storage – Allow the soup to cool completely before storing in airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Final Thoughts
This Loaded Baked Potato Soup brings together the best aspects of a classic baked potato in a warm, comforting bowl. Its rich flavors and creamy texture make it a perfect dish for chilly days or when you’re craving something hearty. Whether enjoyed fresh or reheated from frozen, it’s a versatile recipe that’s sure to become a family favorite.
