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Classic Loaded Baked Potato Soup

Classic Loaded Baked Potato Soup
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Classic Loaded Baked Potato Soup is the ultimate comfort food — creamy, cheesy, and hearty. It captures all the delicious flavors of a loaded baked potato in one cozy bowl. With tender potatoes, melted cheese, and smoky bacon, it’s the perfect meal to warm you up on a chilly day.

Ingredients

For the Soup:

  • 3–4 large Russet or Idaho potatoes, peeled (optional) and cut into 1-inch chunks

  • 1–2 onions, chopped

  • 3–4 cloves garlic, minced

  • 4 cups chicken or vegetable broth

  • 1 cup whole milk or heavy cream (for a creamier texture)

  • 1 cup shredded cheddar cheese

  • ½ cup sour cream

  • 4–5 slices bacon, cooked and crumbled (or diced ham/pancetta as alternatives)

  • 2 tablespoons butter or oil for sautéing

  • Salt and black pepper, to taste

  • ½ teaspoon paprika (optional)

  • 1 tablespoon chopped chives or parsley for garnish

Optional Mix-ins:

  • Diced ham or crispy pancetta

  • Additional shredded cheese (Parmesan or Gouda for extra flavor)

  • Non-dairy milk for a lighter or vegan option

Instructions

  • Prepare the potatoes: Wash, peel (if desired), and cut potatoes into even 1-inch chunks.

  • Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onions and garlic, cooking for 5–7 minutes until soft and fragrant.

  • Build the base: Pour in the broth, season with salt and pepper, and bring to a simmer.

  • Cook the potatoes: Add potatoes and cook until tender, about 15–20 minutes.

  • Blend to desired texture: Use a potato masher or immersion blender to blend part (or all) of the soup for your preferred consistency.

  • Add dairy: Stir in milk or cream gradually to avoid curdling. Add shredded cheese and sour cream, stirring until melted and smooth.

  • Add bacon: Stir in cooked bacon pieces, reserving some for garnish.

  • Taste and adjust: Add more seasoning or herbs if needed.

  • Serve: Ladle into bowls and top with your favorite toppings — cheese, bacon bits, sour cream, and chives.

Notes

  • For a lighter soup, use half-and-half or a non-dairy substitute like almond or oat milk.

  • Russet or Idaho potatoes make the creamiest soup due to their high starch content.

  • Avoid boiling after adding dairy to prevent curdling.

  • Blend partially for a rustic, chunky texture or fully for a silky smooth soup.

  • Leftovers can be refrigerated for 3 days or frozen for up to 2 months.

Find it online: https://bon-recipe.com/classic-loaded-baked-potato-soup/