Loaded Baked Potato Soup
You know how it is when it gets to winter and you just want something to keep you warm and cozy? This is precisely why I became head over heels in love with this loaded baked potato soup!
It is akin to baking your favorite baked potato into the coziest bowl ever. The base is creamy and gets loaded with crispy bacon, melted cheese, and fresh green onions.
Each spoonful of it is pure comfort food magic. This soup has become my favorite dish when the weather turns cold and my relatives begin to feel hungry and want to eat something warm and tasty.
Why You’ll Love This Potato Soup
This is a simple yet fulfilling and definitely delicious recipe that will be your new cold-weather favorite!
- One-Pot Wonder: Everything comes together in a single pot to clean easily.
- Family-Friendly: Even the picky eaters are fond of this cheesy, creamy goodness.
- Ready in 45 Minutes: Fast enough to get on the table on weeknights.
- Freezer-Friendly: Prepare in advance and keep in the freezer on those hectic days.
- Customizable Toppings: Load it with your preferred baked potato toppings.
Want more soup inspiration? My Instant Pot Broccoli Cheddar Soup or this hearty Sausage Kale Potato Soup are other good choices!
Ingredients You’ll Need
The following is what you will use to make this fabulous soup – see the recipe card below to get the exact quantities!
- Bacon: The crispy bites bring about that smoky, savory crunch you need.
- Ham: Diced ham takes away leftover ham, which provides additional protein and is hearty.
- Butter: It provides the golden and rich foundation upon which everything is better.
- Yellow Onion: Diced onion gives your soup a sweet and rich flavor.
- All-Purpose Flour: This makes the soup thick to the creamy consistency you desire.
- Whole Milk: Thickens the base with a creamy touch but is not very heavy.
- Garlic: Fresh, minced garlic has that aromatic taste that we all adore.
- Russet Potatoes: These thicker potatoes are very good soup thickers.
- Cheddar Cheese: Sharp cheese is not only a good melting cheese, but it also gives a traditional flavor.
- Sour Cream: Cream is tangy and will make everything rich and add incredible texture.
- Green Onions: Freshly sliced scallions add a touch of color and a small amount of onion flavor.
How to Make Loaded Baked Potato Soup
This soup comes together so easily – you’ll be amazed at how simple it is!
Step 1: Prep Your Proteins
Cook the bacon until it’s perfectly crispy, then crumble into small pieces. Dice the ham into ½ cup cubes and pan-fry in butter until golden brown and savory.
Step 2: Start the Base
Melt butter in your Dutch oven over medium heat. Add ½ cup diced onion and sauté for 5 minutes until soft and fragrant, stirring occasionally.
Step 3: Make the Roux
Whisk in ¼ cup flour continuously until it turns golden brown. Slowly add 5 cups of milk while whisking constantly for 2-3 minutes until smooth and slightly thickened.
Step 4: Add Main Ingredients
Stir in minced garlic and 4 diced potatoes. Bring to a boil on high heat, scraping any brown bits from the bottom before they stick.
Step 5: Simmer to Perfection
Reduce the heat to low and simmer gently for 12-15 minutes, stirring occasionally, until potatoes are tender. Remove from heat and add ham, salt, pepper, ⅔ cup sour cream, and 1 cup cheese.
Step 6: Serve and Enjoy
Ladle into bowls and top with remaining cheese, crumbled bacon, and sliced green onions. ENJOY the most comforting soup ever!
Tips for the Best Potato Soup
These are my little secrets that will make your soup not only good, but incredible each time!
- Grate Your Cheese by Hand: Freshly grated cheese melts well compared to pre-shredded cheese.
- Don’t Skip the Roux: To avoid lumpy, thin soup, it is necessary to cook the flour and butter correctly.
- Use Russet Potatoes: These are starchy potatoes that break down well to create a thick texture.
- Cook Bacon Extra Crispy: Well-done bacon adds better crunch and doesn’t get soggy.
- Add Sour Cream Off Heat: It will help in avoiding curdling and also ensure that your soup remains smooth.
- Season at the End: Adding salt and then adding cheese because it is already salty.
Variations and Substitutions
These simple substitutes will help you make this soup your own without altering all of the fantastic flavors!
- Make It Vegetarian: Replace the bacon and ham with vegetable broth in place of milk base.
- Lighten It up: Replace half-and-half with whole milk and light sour cream.
- Add More Veggies: I love mixing Corn, broccoli, or roasted red peppers to provide more nutritional value.
- Spice It Up: Hot sauce or jalapenos to taste.
- Cheese Options: You can use sharp white cheddar, Gruyere, or pepper jack in place of cheese.
- Dairy-Free Version: Use coconut milk and cashew cream with nutritional yeast for a cheesy taste.
Make-Ahead and Storage Tips
The soup freezes well, and in fact, it is even better the following day! Keep chilled soup without toppings in the refrigerator for no more than three days in airtight containers.
The soup will cool down to a thicker consistency, and to restore the desired consistency, add more milk when reheating.
I don’t suggest freezing this soup because the dairy may separate to form a grainy texture. To serve leftovers, it is better to prepare new toppings. Warm again over the stovetop on low heat, stirring often to avoid burning the bottom.
Recipe FAQs
Do I need to bake the potatoes first?
No, you dice raw potatoes and cook them directly in the soup pot.
Can I use different types of potatoes?
Yes, Yukon Gold or red potatoes work well, but Russets give the best texture.
Why won’t my cheese melt smoothly?
Pre-shredded cheese has anti-caking agents that prevent smooth melting. Hand-grate fresh cheese instead.
Can I make this soup lighter?
Use 2% milk instead of whole milk and reduce the sour cream by half.
How do I prevent the soup from curdling?
Remove from heat before adding sour cream, and don’t let it boil after adding dairy.
Can I freeze loaded baked potato soup?
It’s not recommended since dairy can separate and become grainy when frozen and reheated.
How do I thicken thin soup?
Mash some potatoes in the pot or mix flour with cold milk before stirring it in.
What to serve with loaded baked potato soup?
Serve with crusty bread, cornbread, or a simple green salad for a complete meal.
Can I use turkey bacon instead?
Yes, but cook it until very crispy for the best texture and flavor.
How long does leftover soup last?
Store in the refrigerator for up to three days in sealed containers.
Loaded Baked Potato Soup
Ingredients
- 4 slices thick-cut bacon cooked until crispy and crumbled
- ⅓ pound ham diced into cubes and fried in butter until lightly browned
- 3 tablespoons butter
- ⅓ cup yellow onion diced
- 3 tablespoons all-purpose flour
- 3⅓ cups whole milk
- 1 clove garlic minced or pressed
- 3 large Russet baking potatoes peeled and diced
- Kosher salt to taste
- Freshly-ground black pepper to taste
- 1⅓ cups shredded cheddar cheese divided
- ½ cup sour cream or more to taste
- 2 green onions thinly sliced
Instructions
- Sauté the base: Melt butter in a Dutch oven over medium heat, add diced onion, and cook for 5 minutes until soft and fragrant.
- Make the roux: Whisk in flour continuously until golden brown, then slowly add milk while whisking for 2-3 minutes until smooth and slightly thickened.
- Add main ingredients: Stir in minced garlic and diced potatoes, raise the heat to high, and bring to a brief boil, scraping the bottom of the pot.
- Simmer soup: Reduce heat to low and simmer gently for 12-15 minutes, stirring occasionally, until potatoes are tender but not mushy throughout.
- Finish and serve: Remove from heat, add cubed ham, salt, pepper, sour cream, and half the cheese, then ladle into bowls with remaining toppings.
Notes
- For smoother texture: Mash tender potatoes with a potato masher before adding the final ingredients for your preferred consistency.
- Prevent curdling: Always remove soup from the heat before stirring in sour cream to maintain a smooth, creamy texture throughout.
- Storage tip: Soup thickens when refrigerated, so add extra milk when reheating to restore original consistency and creaminess.
- Cheese melting: Hand-grate cheese from a block rather than using pre-shredded for the smoothest, creamiest melting results.
- Bacon preparation: Cook bacon until very crispy and drain on paper towels before crumbling for the best texture contrast.
