Loaded Baked Potato Soup

Here’s the Loaded Baked Potato Soup recipe along with the most popular questions, helpful tips, and secrets to make this soup truly incredible! This hearty, creamy soup has all the flavors of a loaded baked potato, making it the ultimate comfort food—perfect for satisfying any hungry family member!

Loaded Baked Potato Soup Recipe

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 6 cups milk (whole or 2% for creaminess)
• 1 cup chicken broth
• 1 1/2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 lb bacon, cooked and crumbled
• 3 green onions, chopped
• Salt and pepper to taste
• Optional toppings: extra cheese, chives, more bacon

Instructions:

1. Prepare the potatoes: Boil the cubed potatoes in a pot of salted water until they’re fork-tender, about 10-12 minutes. Drain and set aside.
2. Make the roux: In a large pot, melt butter over medium heat. Add the flour, whisking constantly for 1-2 minutes until smooth and bubbly (this creates the base for your creamy soup).
3. Add liquids: Slowly whisk in the milk and chicken broth, stirring constantly until the mixture thickens, about 5-7 minutes.
4. Add cheese and sour cream: Lower the heat, then stir in the shredded cheddar cheese and sour cream until melted and fully combined.
5. Combine potatoes: Gently add the cooked potatoes, stirring well. Add salt and pepper to taste.
6. Add bacon and green onions: Stir in the crumbled bacon and chopped green onions for added flavor.
7. Serve and garnish: Serve hot, topped with extra cheese, chives, bacon, and more green onions if desired. Enjoy!

20 Popular Questions and Answers

1. Can I make this soup ahead of time?
   • Yes, but wait to add the cheese and sour cream until you reheat it to prevent separation.
2. Can I use other types of potatoes?
   • Russet potatoes work best, but Yukon Gold potatoes are also a great option for a creamier texture.
3. How do I prevent the soup from becoming too thick?
   • Add extra milk or chicken broth if it’s too thick when reheating.
4. Can I make it vegetarian?
   • Substitute vegetable broth for chicken broth and omit the bacon.
5. How can I make it lighter?
   • Use 2% milk, reduce the cheese, or swap some sour cream for Greek yogurt.
6. What can I use instead of sour cream?
   • Greek yogurt is a great substitute for a tangy flavor and creamy texture.
7. Can I freeze this soup?
   • Cream-based soups don’t freeze well, but you can freeze it before adding the dairy. Add the cheese and sour cream when reheating.
8. How long does it keep in the fridge?
   • It will stay fresh in the fridge for 3-4 days in an airtight container.
9. How can I add more flavor?
   • Use garlic powder, a pinch of smoked paprika, or a little hot sauce for extra kick.
10. How can I prevent the cheese from curdling?
    • Keep the soup on low heat when adding cheese and stir constantly.
11. Can I add other vegetables?
    • Yes! Add corn, broccoli, or carrots for more texture and flavor.
12. How do I keep the soup from being too salty?
    • Use low-sodium chicken broth and taste before adding extra salt.
13. Can I use pre-cooked bacon?
    • Yes, just chop it and stir it in. Pre-cooked bacon is convenient and still tasty.
14. Can I make this soup in a slow cooker?
    • Yes! Cook on low for 4-6 hours, adding the cheese and sour cream in the last hour.
15. What cheese works best?
    • Sharp cheddar adds the most flavor, but feel free to experiment with other cheeses.
16. Can I skip the roux?
    • The roux adds thickness, but you can thicken the soup with a cornstarch slurry if needed.
17. How can I make it even creamier?
    • Add heavy cream or half-and-half instead of some of the milk.
18. Can I use instant potatoes?
    • While fresh potatoes are ideal, you can add instant potato flakes to thicken the soup.
19. Is this gluten-free?
    • Substitute a gluten-free flour blend for the roux to make it gluten-free.
20. How can I reheat it without losing texture?
    • Reheat gently on the stove, adding extra milk or broth as needed.

30 Helpful Tips to Make it Even More Delightful

1. Use fresh russet potatoes for the best texture.
2. Cook potatoes until fork-tender but avoid overcooking to maintain some texture.
3. Add a pinch of smoked paprika for a subtle smoky flavor.
4. Use sharp cheddar cheese for stronger flavor.
5. Mix in a handful of pepper jack cheese for a little spice.
6. Add crumbled bacon as a topping instead of stirring it all in for added crunch.
7. Include a dollop of sour cream or Greek yogurt on top for tanginess.
8. Serve with crusty bread or bread bowls for dipping.
9. Use fresh chives as a topping for a hint of onion flavor.
10. Top with green onions for color and added flavor.
11. Stir in a few cloves of minced garlic with the flour for extra flavor.
12. Add a sprinkle of black pepper and cayenne for a little kick.
13. Add chopped parsley for a fresh, herby taste.
14. For extra creaminess, add heavy cream in place of some milk.
15. Make it dairy-free with coconut milk (though the taste will be slightly different).
16. Add roasted garlic for a richer flavor.
17. Serve with cheddar and chive biscuits for a full comfort meal.
18. Top with caramelized onions for added depth.
19. Serve with a splash of hot sauce if you like a spicy touch.
20. Add a few spoonfuls of ranch seasoning for a twist.
21. Stir in a little Dijon mustard for complexity.
22. Serve with a squeeze of fresh lemon juice to balance the richness.
23. Try turkey bacon as a lighter topping.
24. Grate your own cheese for smoother melting (pre-shredded cheese contains anti-caking agents).
25. Top with seasoned croutons for crunch.
26. Garnish with fresh thyme for an herby touch.
27. Mix in a spoonful of pesto for a unique flavor.
28. Add a handful of frozen peas for color and texture.
29. Garnish with crispy shallots for extra crunch.
30. Serve with a sprinkle of paprika on top for color.

30 Secrets to Achieving the Perfect Loaded Baked Potato Soup

1. Use russet potatoes for the best texture.
2. Cook bacon in the same pot first for added flavor from the drippings.
3. Use a roux to thicken the soup for a creamy consistency.
4. Add milk gradually to prevent lumps.
5. Use low heat when adding cheese to prevent curdling.
6. Add cheese last to avoid a gritty texture.
7. Blend part of the soup for extra creaminess.
8. Cook potatoes separately, then add to the soup to control texture.
9. Save bacon drippings for even more flavor.
10. Season at every step for layers of flavor.
11. Simmer, don’t boil, once milk is added to avoid curdling.
12. Choose sharp cheddar for the strongest cheese flavor.
13. Use sour cream for tanginess and creaminess.
14. Add a pinch of sugar to balance flavors.
15. Mix in a bit of cream cheese for extra richness.
16. Use chicken broth for depth, or try vegetable broth for a lighter taste.
17. Cook the onions slowly for a sweeter, milder flavor.
18. Add potatoes when almost done to prevent mushiness.
19. Let soup rest 5 minutes before serving to allow flavors to meld.
20. Add a splash of white wine for depth.
21. Choose fresh toppings for the best taste and texture.
22. Let the soup cool slightly before adding sour cream to prevent separation.
23. Add a few chili flakes for a slight kick.
24. Use half-and-half instead of milk for an ultra-creamy version.
25. Try blending half the soup for a velvety texture.
26. Serve immediately after cooking for the freshest taste.
27. Store with plastic wrap pressed down to avoid a skin forming on leftovers.
28. Add a dash of Worcestershire sauce for umami.
29. Reheat slowly on low heat, adding milk or broth if it thickens.
30. Serve in warm bowls for a cozy touch.