Loaded Baked Potato Soup With Cheddar & Bacon Recipe
You’re about to discover my absolute favorite cold-weather comfort food – a loaded baked potato soup that’ll make you forget about plain old baked potatoes forever. I’ve spent years perfecting this velvety, cheesy masterpiece that combines crispy bacon, sharp cheddar, and perfectly roasted potatoes into one heavenly bowl. While traditional recipes often skip roasting the potatoes first, this extra step creates deep, complex flavors that’ll have everyone asking for seconds. Let me show you how to create this steakhouse-worthy soup right in your own kitchen.
What Makes This Soup Special
Comfort food reaches new heights with this indulgent loaded baked potato soup that perfectly captures all the flavors of your favorite steakhouse side dish.
You’ll love how the velvety potato base mingles with sharp cheddar, crispy bacon, and fresh chives.
What sets this recipe apart is the roasting of potatoes first, creating deeper, richer flavors that’ll make your taste buds dance.
Essential Ingredients & Substitutions
To create this heartwarming soup, you’ll need russet potatoes, thick-cut bacon, heavy cream, chicken broth, sharp cheddar cheese, and fresh chives as your foundation ingredients.
If you’re looking to lighten things up, you can swap heavy cream for half-and-half or whole milk. For a vegetarian version, skip the bacon and use vegetable broth – mushroom broth adds wonderful depth. Turkey bacon works great too.
Kitchen Tools You’ll Need
Three essential tools will help you create this rich, velvety potato soup without any fuss. You’ll need a large, heavy-bottomed pot or Dutch oven for even heating, a potato masher or immersion blender to achieve your desired consistency, and a sharp knife for dicing potatoes and bacon. I always keep my wooden spoon handy too for constant stirring.
Step-by-Step Cooking Instructions
While creating this soul-warming soup is straightforward, following the proper sequence guarantees restaurant-quality results every time.
Start by cooking diced bacon until crispy, then set aside. In the same pot, sauté onions in the bacon fat until translucent.
Add flour to create a roux, then slowly whisk in chicken broth and milk.
Simmer diced potatoes until tender, about 15-20 minutes.
Expert Tips for Perfect Results
Making perfect loaded baked potato soup requires mastering a few insider techniques I’ve learned through years of testing.
I’ve discovered that attention to detail makes all the difference in achieving that creamy, hearty texture you’re craving.
- Always use starchy Russet potatoes and cook them until completely tender – I learned this after one too many grainy soups.
- Warm your milk before adding it to prevent curdling and guarantee silky smoothness.
- Let the soup rest for 5 minutes before serving to reach the ideal thickness.
Topping Ideas & Variations
Since the best part of loaded baked potato soup is customizing each bowl, I’ve discovered countless ways to dress up this comfort food classic.
My go-to toppings include crispy bacon crumbles, sharp cheddar, chives, and a dollop of sour cream.
For exciting twists, try diced jalapeños, caramelized onions, crumbled blue cheese, or even pulled pork.
You can also swap regular potatoes for sweet potatoes for a unique flavor profile.
Make-Ahead & Storage Guidelines
Because this hearty soup holds up beautifully in the fridge, I love making a big batch to enjoy throughout the week.
You’ll find it tastes even better the next day as the flavors meld together.
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze portions in freezer bags for up to 3 months, leaving room for expansion
- Reheat gently on stovetop or microwave, adding splash of milk if needed to thin
Serving Suggestions & Pairings
This cozy loaded baked potato soup begs to be served with all your favorite baked potato toppings piled high on top. I love offering a toppings bar so everyone can customize their bowl.
| Topping | Preparation | Serving Amount |
|---|---|---|
| Bacon | Crispy crumbled | 2 tablespoons |
| Cheddar | Freshly shredded | 1/4 cup |
| Green Onions | Thinly sliced | 1 tablespoon |
| Sour Cream | Room temperature | 1 dollop |
| Chives | Finely chopped | 1 teaspoon |
For the perfect meal, serve alongside a crisp green salad and warm crusty bread for dipping.
Recipe Notes & Troubleshooting
While making this comforting potato soup is straightforward, I’ve learned a few tricks through trial and error that’ll help you achieve the perfect consistency every time.
- If your soup’s too thick, gradually whisk in warm chicken broth or milk until you reach your desired consistency.
- Don’t overmash the potatoes – leave some chunks for texture.
- Store leftover soup in an airtight container for up to 3 days, adding a splash of milk when reheating.
Nutrition Information & Dietary Considerations
Although loaded baked potato soup feels like a rich indulgence, I’ve carefully balanced the ingredients to keep it reasonably nutritious while maintaining that creamy, satisfying taste we all love.
You’ll find each serving contains approximately 380 calories, 15g protein, and 18g fat.
For a lighter version, you can use low-fat milk and reduced-fat cheese without sacrificing too much flavor.