Loaded Baked Potato Style Soup with Cheddar and Bacon
extrarecipes This post may contain affiliate links. As an affiliate, we may earn a small commission from qualifying purchases — at no extra cost to you.
One chilly evening, I craved something warm and comforting, so I whipped up this Loaded Baked Potato Style Soup. As I stirred in the rich cheddar and crispy bacon, the aroma filled my kitchen, and I knew I had struck gold. My family couldn’t get enough, and I was thrilled that I found a way to combine my love for loaded baked potatoes with a cozy soup.
This recipe stands out because it balances creamy textures and bold flavors without being overly heavy. The addition of fresh herbs and a hint of garlic enhances it beyond ordinary potato soup, making each spoonful a pleasureful surprise. You’re going to want to make this one over and over again!
Why You'll Love It
Ingredient Notes
What You'll Need
- 4 medium russet potatoeschoose firm potatoes with no blemishes; they give the best creamy texture when cooked.
- 4 cups chicken brothopt for low-sodium to control the saltiness in your soup; it enhances the overall flavor.
- 1 cup heavy creamthis adds a rich, velvety texture; half-and-half can be a lighter option but will be less creamy.
- 1 cup sharp cheddar cheeseshredded cheese melts beautifully and adds that classic cheesy flavor we love in loaded baked potato style soup.
- 1 cup baconuse thick-cut bacon for a heartier crunch; turkey bacon works too, but the flavor will be milder.
- 1 cup green onionsfreshly sliced green onions bring a nice crunch and vibrant color to your soup.
- 2 tbsp butterthis adds richness and depth to the flavors; olive oil can be used for a lighter option.
- 1 tsp garlic powderadds a warm, aromatic flavor; fresh minced garlic is a great substitute if you prefer a stronger taste.
- 1 tsp onion powderbrings a mellow sweetness; you can replace it with finely chopped fresh onion for a more intense flavor.
- 1 tsp saltuse to taste; it's essential for enhancing all the flavors in the soup.
- 1/2 tsp black pepperprovides a subtle kick; adjust to your heat preference.
- 1/4 cup sour creamfor garnish, it adds a pleasureful tanginess and creaminess on top of the soup.
When making loaded baked potato style soup, choosing quality ingredients is key. Fresh potatoes and sharp cheddar cheese will truly enhance the flavors and textures, making each bowl comforting and satisfying. Don’t hesitate to experiment with brands for chicken broth; some add a richer flavor than others.
Easy Substitutions
- Dairy-free: swap heavy cream for coconut cream — the result changes to a slightly sweeter flavor and thicker texture, but you'll miss the traditional creaminess.
- Gluten-free: ensure your chicken broth is gluten-free — the result changes to accommodate those with gluten sensitivities while keeping the soup's richness intact.
- Lower calorie: swap bacon for turkey bacon — you'll get a lighter version with fewer calories, but the flavor will be less smoky and rich.
How to Make This Recipe
Prep & Cook
Melt 4 tablespoons of butter in a large pot over medium heat (about 350°F). This will create a rich, flavorful base for your soup.
Add 4 cups of diced potatoes and cook for 5 minutes, stirring occasionally. You want them to be slightly tender but not fully cooked, which helps to build texture in the soup.
Pour in 4 cups of chicken broth, along with 1 teaspoon each of garlic powder, onion powder, salt, and black pepper. Bring the mixture to a boil, allowing the flavors to meld beautifully.
Reduce the heat to medium-low (about 300°F) and let it simmer for 15 minutes, or until the potatoes are soft and tender. You’ll know it’s ready when you can easily poke through the potatoes with a fork.
Blend & Finish
Use a potato masher or immersion blender to mash or blend the soup until you reach your desired consistency. I like a bit of chunkiness for texture, so I don’t blend it completely.
Stir in 1 cup of heavy cream and half of the 2 cups of shredded cheddar cheese, heating for an additional 2-3 minutes until the cheese is melted and the soup is creamy.
Ladle the soup into bowls and top each with crumbled bacon, the remaining cheddar cheese, sliced green onions, and a generous dollop of sour cream. Serve hot and enjoy this comforting Loaded Baked Potato Style Soup!
Pro Tips
These potatoes have a creamy texture and buttery flavor that enhance your Loaded Baked Potato Style Soup. I found that russets can be too starchy, leading to a grainy soup, while Yukon Golds give it that rich, smooth finish.
A teaspoon of smoked paprika brings a subtle smokiness that enhances the overall flavor. I stumbled upon this trick when I wanted to add complexity, and it turned my soup from good to memorable.
Cook a big batch and freeze portions for quick meals later. Just remember to leave out the cream and cheese before freezing, as they can separate; add them in when reheating for a fresh taste.
For a pleasureful contrast, top your soup with crispy bacon or homemade croutons. The texture really adds excitement, and I always make a little extra to snack on while cooking!
Variations & Customizations
Flavor Twists
Spicy Southwest
Add 1 cup of diced roasted red peppers, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika to the pot. The result is a vibrant, smoky soup with a kick of heat that dances on your palate, bringing a whole new level of warmth and complexity.
Cheesy Broccoli
Incorporate 2 cups of chopped fresh broccoli during the last 10 minutes of cooking. Stir in an additional 1 cup of shredded sharp cheddar cheese before serving. This variation offers a creamy, cheesy texture with vibrant green pops, making it both comforting and nutritious.
Unexpected Twists
Buffalo Chicken
Mix in 1 cup of shredded cooked chicken and 1/3 cup of buffalo sauce just before serving. Top with 1/4 cup of crumbled blue cheese for a tangy finish. This version transforms your loaded baked potato soup into a zesty, spicy delight, perfect for game day or any time you crave bold flavors.
Storage & Meal Prep
How to Store
Room Temperature
Loaded Baked Potato Style Soup should not be left out for more than two hours. If you need to keep it at room temperature, use an airtight container to prevent contamination and retain flavor.
Refrigerator
You can store the soup in the fridge for up to four days. Make sure it cools completely before transferring it to an airtight container to keep it fresh. If you plan to reheat portions, consider wrapping individual servings in plastic wrap to prevent drying out.
Freezer
For longer storage, the soup freezes beautifully for up to three months. I recommend flash freezing it on a sheet pan first to prevent clumping, then transfer the portions to freezer-safe bags or containers. When you're ready to enjoy it, thaw it overnight in the fridge or use the microwave on the defrost setting.
Meal Prep
For meal prep, consider doubling the recipe to have plenty on hand throughout the week. I like prepping it the night before or on the weekend for easy lunches. Use BPA-free containers for storage, and it will stay fresh for up to four days. When reheating, warm it on the stovetop over medium heat for about 10 minutes, or microwave in 1-minute intervals until hot.
Equipment You'll Need
Essential
Large pot: A sturdy pot helps distribute heat evenly, preventing hot spots that could scorch your soup. I prefer a heavy-bottomed pot, like enameled cast iron, for its excellent heat retention and even cooking.
Potato masher or immersion blender: A potato masher gives you a chunky texture, perfect for that rustic feel. On the other hand, an immersion blender creates a creamy consistency in seconds, with minimal cleanup. I always reach for my immersion blender for a smooth finish!
Nice to Have
Measuring cups and spoons: Accurate measurements for broth and seasonings ensure your soup has the right flavor balance, making a big difference in the final taste.
Frequently Asked Questions
Can I make Loaded Baked Potato Style Soup vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and use plant-based butter. You can also skip the bacon topping for a fully vegetarian version.
Why did my Loaded Baked Potato Style Soup turn out too thick?
If your soup is thicker than desired, it could be due to too many potatoes or not enough liquid. Gradually add more broth or water until you achieve your preferred consistency.
What can I add for extra flavor in this soup?
Try adding garlic, chives, or even a splash of Worcestershire sauce for a flavor boost. A dollop of sour cream or some shredded cheese on top also enhances the overall taste.
How can I make this soup gluten-free?
To make your soup gluten-free, ensure you use a gluten-free broth and double-check any toppings like bacon or cheese. Most ingredients in this recipe are naturally gluten-free, but it’s always good to verify.
Can I make Loaded Baked Potato Style Soup in advance?
Yes! This soup is perfect for meal prep. Just store it in an airtight container in the fridge for up to three days, and reheat gently on the stove.
This Loaded Baked Potato Style Soup has warmed my heart on chilly evenings, with its creamy texture and loaded toppings. For the best flavor, don’t skip on the crispy bacon and fresh chives — they really make it sing!
I'd love for you to try this recipe and share your thoughts; leave a comment below or pin it for later!
Loaded Baked Potato Style Soup
by extrarecipes
Indulge in this creamy, hearty soup loaded with cheddar and bacon for a comforting meal.
Save this recipe!
Enter your email and we'll send it straight to your inbox.
Ingredients
Makes 6 servings
Ingredients
- 4 medium russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese
- 1 cup bacon
- 1 cup green onions
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup sour cream
Instructions
Method
- 1
In a large pot, melt butter over medium heat (about 350°F).
- 2
Add diced potatoes and cook for 5 minutes, stirring occasionally until slightly tender.
- 3
Pour in chicken broth, garlic powder, onion powder, salt, and black pepper; bring to a boil.
- 4
Reduce heat to medium-low (about 300°F) and simmer for 15 minutes, or until potatoes are soft.
- 5
Using a potato masher or immersion blender, mash or blend the soup until desired consistency is reached.
- 6
Stir in heavy cream and half of the cheddar cheese; heat for an additional 2-3 minutes until cheese melts.
- 7
Ladle soup into bowls and top each with crumbled bacon, remaining cheddar cheese, green onions, and a dollop of sour cream.
- 8
Serve hot and enjoy!
Nutrition (per serving)
Ratings & Reviews
Be the first to review this recipe!
