Oh, when the weather starts to get a little chilly, there’s just nothing better than a big, warm bowl of comfort, right? And for me, that means an amaaaazing Loaded Baked Potato Soup. It’s seriously the coziest thing you can whip up, tasting just like all your favorite baked potato toppings all swirled into one creamy, satisfying bowl. What I love most is how darn easy it is to make, and you can totally customize it with whatever goodies you have on hand. This recipe reminds me of those times when I was little and we’d come inside from playing in the snow, and Mom would have a pot of something magical simmering on the stove.

Why You’ll Love This Loaded Baked Potato Soup

Seriously, this soup is a winner for so many reasons! You’ll love it because:

It’s super easy to throw together, even on a weeknight!
The flavor is just pure comfort – rich, creamy, and totally satisfying.
It’s like a baked potato party in a bowl!
You can easily tweak it with your favorite toppings.

Ingredients for Loaded Baked Potato Soup

Alright, let’s get down to the good stuff – what you’ll need to make this dreamy loaded baked potato soup happen! Don’t worry, it’s all pretty simple stuff you probably already have or can grab easily.

4 big ol’ baking potatoes, give ’em a good scrub!
1 tablespoon of nice olive oil
1 large onion, all chopped up
2 cloves of garlic, minced nice and fine
4 cups of chicken broth (veggie broth works too if you like!)
2 cups of milk (whole milk makes it extra creamy, but use what you’ve got)
1 cup of shredded cheddar cheese – gotta have that gooey factor!
1/2 cup of sour cream, for that tangy richness
1/4 cup of fresh chives, chopped up for a little zing
1/4 cup of cooked bacon, all crumbled up (because bacon makes *everything* better, right?)
Salt and black pepper, just to taste

Essential Equipment for Making Loaded Baked Potato Soup

To whip up this glorious loaded baked potato soup, you won’t need a whole professional kitchen! Just a few trusty helpers will do the trick. You’ll want a baking sheet, a good-sized pot (like a Dutch oven or a big soup pot), a potato masher, and a sharp knife for chopping. Oh, and a sturdy spoon for stirring all that goodness!

Step-by-Step Guide to Your Loaded Baked Potato Soup

Okay, ready to make some magic happen? Follow these easy steps and you’ll have a bowl of pure happiness in no time. Trust me, it’s easier than you think!

Preparing the Potatoes for Loaded Baked Potato Soup

First things first, we gotta get those potatoes ready. Preheat your oven to a nice 400°F (200°C). Take your scrubbed baking potatoes and give them a few good pokes with a fork – this helps them bake evenly. Pop them in the oven for about 50-60 minutes, or until they’re super tender when you poke them. Let them cool down just enough so you can handle them, then slice ’em in half lengthwise. Gently scoop out all that fluffy potato goodness, leaving a little bit behind so your shells hold their shape. Set those lovely shells aside – they’re going to be our serving bowls! If you want to get a head start on your fluffiest potatoes, check out my tips on making perfect mashed potatoes!

Building the Flavor Base for Your Loaded Baked Potato Soup

Now, let’s get some yumminess going in the pot. Drizzle that olive oil into a big pot over medium heat. Toss in your chopped onion and let it get nice and soft, about 5 minutes. You want it translucent and sweet-smelling. Then, add your minced garlic and cook for just another minute until it’s fragrant. Careful not to burn the garlic; that would be a sad day!

Creating the Creamy Loaded Baked Potato Soup Base

This is where it all comes together! Add the mashed potato flesh you set aside into the pot with the onions and garlic, then pour in the chicken broth. Stir it all up and bring it to a gentle simmer, stirring now and then. Once it’s simmering, lower the heat way down and stir in the milk, that shredded cheddar cheese, and the sour cream until everything is melty and smooth. It should be beautifully creamy! Now for the crucial part: taste it and season generously with salt and pepper until it’s just right for you. If you want it thicker, you can always whisk in a little cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until it thickens up. Or, for a soup that tastes just like Grandma’s crock pot crack potato soup, just keep it as is!

Assembling and Garnishing Your Loaded Baked Potato Soup

Time for the grand finale! Ladle that glorious, creamy soup right into those reserved potato shells. Make sure you get a good generous scoop in there! Then, sprinkle on your chopped chives and those irresistible crumbled bacon bits. You could even add some extra shredded cheese or a dollop of Greek yogurt if you’re feeling it! Serve it up hot and watch everyone dive in.

Tips for Perfect Loaded Baked Potato Soup

Want to make your loaded baked potato soup truly unforgettable? It’s all about a few little tricks! First off, for that perfect thickness, you can totally add a cornstarch slurry (that’s just 1 tablespoon of cornstarch mixed with about 2 tablespoons of cold water) whisked into the simmering soup until it thickens up. If you want the potato shells themselves to get a little crispy, pop them back into the oven for about 10 minutes after you scoop out the insides but before you add the soup – oh, so good! And don’t forget about the toppings; besides bacon and chives, a little extra sprinkle of sharp cheddar or a spoonful of green onions takes it over the top. It kind of reminds me of my cheesy potato casserole – all about that comforting potato goodness!

Ingredient Variations and Substitutions

This loaded baked potato soup is super adaptable! If you want to keep it meat-free, just swap the chicken broth for a good veggie broth – my vegetarian chili recipe uses a great one. For anyone who needs dairy-free, use a creamy unsweetened non-dairy milk (like oat or cashew) and a dairy-free cheddar substitute. You might need a bit less thickening agent if the non-dairy cheese doesn’t melt as smoothly. And of course, you can always add other veggies like corn or peas if you have them lying around!

Serving and Storing Your Loaded Baked Potato Soup

This loaded baked potato soup is a meal all on its own, but it’s extra nice served with a simple side salad or some crusty bread for dipping. We love pairing it with classic diner-style foods! To store leftovers, just let the soup cool down completely, then pop it into an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until it’s nice and warm again. You might need to add a splash more milk or broth if it’s gotten a bit thick.

Frequently Asked Questions About Loaded Baked Potato Soup

Got questions about our loaded baked potato soup? I’ve got you covered! It’s a pretty straightforward recipe, but I get that sometimes you just want a little extra reassurance, kinda like when I’m making my creamy chicken soup and want to make sure everything is just right.

Can I make this soup ahead of time?

Oh, absolutely! This loaded baked potato soup is actually even better the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it on the stove, stirring in a little extra milk or broth if it’s too thick. It’s perfect for meal prep!

What kind of potatoes are best for this soup?

For this loaded baked potato soup, you really want to stick to starchy baking potatoes like Russets. They’re fluffy and bake up wonderfully, giving you that perfect creamy texture when you mash them. Avoid waxy potatoes like red or Yukon Golds, as they can make the soup a bit too dense and less wonderfully smooth.

How can I make this soup vegetarian?

Making this loaded baked potato soup vegetarian is a breeze! Just swap out the chicken broth for a good quality vegetable broth. I use veggie broth in my vegetarian chili recipe all the time, and it works like a charm. You’ll also want to leave out the bacon, or use a plant-based bacon alternative if you like that smoky crunch!

My soup isn’t thick enough. What went wrong?

No worries if your soup is a little thinner than you like! It happens. The best way to thicken it up is to make a cornstarch slurry. Just mix 1 tablespoon of cornstarch with about 2 tablespoons of cold water until it’s smooth, then whisk that into your simmering soup. Let it cook for a minute or two until it reaches your desired thickness. You could also simmer it a bit longer uncovered to let some of the liquid evaporate!

Nutritional Information for Loaded Baked Potato Soup

Just a heads-up, the nutritional info for this loaded baked potato soup is an estimate, okay? It can change depending on the exact ingredients you use and, of course, how big of a scoop you ladle into those potato shells! But roughly, one stuffed potato shell serving has about 550 calories, 30g of fat, and 25g of protein. It’s definitely a hearty meal!

Loaded Baked Potato Soup

Author: habibarecipes
Total Time: 80 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and hearty soup with classic baked potato toppings.

Ingredients

Scale

4 large baking potatoes, scrubbed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 cups milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped chives
1/4 cup cooked bacon, crumbled
Salt and black pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and bake for 50-60 minutes, or until tender. Let cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a thin shell. Set shells aside.
Mash the potato flesh in a bowl.
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add the mashed potato and chicken broth to the pot. Bring to a simmer, stirring occasionally.
Reduce heat to low and stir in milk, cheddar cheese, and sour cream until smooth.
Season with salt and pepper to taste.
Ladle soup into the reserved potato shells.
Garnish with chives and crumbled bacon.

Notes

For a thicker soup, use less milk or add a cornstarch slurry.
You can bake the potato shells until slightly crispy before filling.
Add other toppings like green onions or a dollop of Greek yogurt.

Prep Time: 20 min
Cook Time: 60 min
Category: Soup
Method: Baking and Simmering
Cuisine: American

Nutrition

Serving Size: 1 potato shell
Calories: 550
Sugar: 8g
Sodium: 800mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 25g
Cholesterol: 70mg

Keywords: loaded baked potato soup, potato soup, creamy soup, comfort food, bacon, cheddar cheese, chives

Amazing Loaded Baked Potato Soup Recipe