Easy Loaded Potato Soup
Indulge in the comforting flavors of a loaded baked potato with this easy loaded potato soup recipe. Created by Natasha Bull, this thick and creamy soup captures all the delicious elements of a baked potato, making it a perfect choice for a cozy meal any time of the year.
Who is This Recipe For?
This loaded potato soup is ideal for anyone seeking a satisfying and hearty soup that’s both easy to make and bursting with flavor. Whether you’re a busy parent looking for a quick weeknight dinner option, a cooking enthusiast searching for a comforting meal to enjoy on a chilly evening, or simply a fan of classic comfort foods, this easy baked potato soup is sure to please your palate.
Why It’s Great
What sets the loaded potato soup apart is its simplicity and versatility. With just a handful of ingredients and straightforward instructions, you can whip up a batch of this delicious soup in no time. The combination of crispy bacon, creamy potatoes, and savory cheese creates a flavor profile that’s both comforting and indulgent, making it a crowd-pleaser for family dinners or casual gatherings with friends.
Kitchen Equipment Needed
To make this easy baked potato soup, you’ll need the following kitchen equipment:
- Soup pot
- Kitchen shears (optional)
- Potato masher
- Whisk
How to Store Leftovers
If you have any leftovers (though it’s unlikely with a soup this tasty!), you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply transfer the soup to a pot and heat it gently over low heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pot.
Food Pairings
Pair this easy baked potato soup with your favorite bread or a side salad for a complete and satisfying meal. It also pairs well with a crisp white wine or a refreshing beer, adding an extra layer of enjoyment to your dining experience.
Frequently Asked Questions
Can I use different types of cheese? Yes, feel free to experiment with different types of cheese to suit your taste preferences. Sharp cheddar, Gruyère, or Monterey Jack would all work well in this recipe.
Can I make this soup vegetarian? Yes, simply omit the bacon and use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
Can I freeze this soup? While you can freeze this soup, keep in mind that dairy-based soups may change in texture when thawed. If freezing, store the soup in an airtight container and consume it within 1-2 months for the best results.
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- Chopped scallions (to taste)
- 3/4 cup sour cream (or more to taste)
- Salt & pepper (to taste)
Instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until it’s nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. Peel the potatoes and dice them into 1/2-inch cubes.
- Once the bacon is done, take it out of the pot and transfer to a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot.
- Add the chopped onion to the pot and sauté it for 5 minutes.
- Stir in the flour and cook it for about a minute.
- Whisk the milk in slowly until the flour has dissolved.
- Add the chicken broth, minced garlic, and diced potatoes. Increase the heat to high. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open. Let the soup simmer gently for 20 minutes.
- While the soup’s cooking, get the cheddar cheese, scallions, and sour cream ready.
- The potatoes should be quite fall-apart tender by now. Mash the potatoes a little bit right in the pot using a potato masher.
- Stir in the sour cream and most of the cheddar cheese and bacon. Season the soup with salt & pepper as needed. Top each bowl with the remaining cheddar cheese, bacon, and chopped scallions.
Enjoy this easy baked potato soup as a comforting and satisfying meal that’s perfect for any occasion!
Baked Potato Soup
Equipment
- Soup pot
- Kitchen shears (optional)
- Potato masher
- Whisk
Ingredients
- 6 strips bacon
- 1/2 medium onion chopped
- 4 large Russet potatoes diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic minced
- 3/4 cup grated cheddar cheese or more to taste
- Chopped scallions to taste
- 3/4 cup sour cream or more to taste
- Salt & pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until it’s nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. Peel the potatoes and dice them into 1/2-inch cubes.
- Once the bacon is done, take it out of the pot and transfer to a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot.
- Add the chopped onion to the pot and sauté it for 5 minutes.
- Stir in the flour and cook it for about a minute.
- Whisk the milk in slowly until the flour has dissolved.
- Add the chicken broth, minced garlic, and diced potatoes. Increase the heat to high. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open. Let the soup simmer gently for 20 minutes.
- While the soup’s cooking, get the cheddar cheese, scallions, and sour cream ready.
- The potatoes should be quite fall-apart tender by now. Mash the potatoes a little bit right in the pot using a potato masher.
- Stir in the sour cream and most of the cheddar cheese and bacon. Season the soup with salt & pepper as needed. Top each bowl with the remaining cheddar cheese, bacon, and chopped scallions.
Notes
Yes, simply omit the bacon and use vegetable broth instead of chicken broth to make this soup vegetarian-friendly. Can I freeze this soup?
While you can freeze this soup, keep in mind that dairy-based soups may change in texture when thawed. If freezing, store the soup in an airtight container and consume it within 1-2 months for the best results.