Loaded Baked Potato Soup

Instructions

1. Prepare the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. This typically takes about 8-10 minutes, flipping occasionally. Once crispy, remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces. Reserve about 2 tablespoons of the bacon fat in the pot; discard any excess.
2. Sauté Aromatics: Add the chopped onion to the reserved bacon fat in the pot. Sauté over medium heat for 5-7 minutes, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Make the Roux: Add the butter to the pot with the onions and garlic, and allow it to melt completely. Once melted, sprinkle in the flour. Whisk continuously for 1-2 minutes, creating a smooth paste (roux). This will help thicken your soup.
4. Build the Base: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Continue whisking until the roux is fully incorporated into the broth and the mixture begins to thicken slightly.
5. Add Dairy and Potatoes: Stir in the milk (or half-and-half). Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not allow it to come to a rolling boil. While the soup base is heating, dice your peeled potatoes into 1/2 to 3/4-inch cubes. Add the diced potatoes to the simmering soup base.
6. Cook Potatoes: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potato chunks are fork-tender. Stir occasionally to prevent sticking.
7. Thicken and Blend (Optional): Once the potatoes are tender, you have a few options for consistency. For a chunkier soup, simply mash about 1/3 of the potatoes directly in the pot with a potato masher. For a smoother soup, carefully transfer about half of the soup (solids and liquids) to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to blend a portion of the soup to your desired consistency, leaving some potato chunks intact for texture.
8. Season and Finish: Stir in 1.5 cups of the shredded cheddar cheese (reserve the remaining 1/2 cup for garnish). Continue stirring until the cheese is fully melted and incorporated. Season the soup with salt and black pepper to taste. If using, stir in the sour cream now for an extra creamy tang.
9. Serve: Ladle the hot Loaded Baked Potato Soup into individual bowls. Garnish each serving generously with the remaining shredded cheddar cheese, crumbled crispy bacon, and freshly sliced green onions. Serve immediately and enjoy!

Cooking Tips and Variations

Achieving the perfect Loaded Baked Potato Soup is all about technique and a little creativity. Here are some tips to ensure your soup is a resounding success every time, along with ideas to customize it to your liking.

Potato Choice is Key: For this soup, Russet potatoes are your best friend. Their high starch content means they break down beautifully, contributing to that desirable creamy texture while still offering tender chunks. Yukon Gold potatoes are another excellent choice, providing a slightly waxier texture but still plenty of creaminess. Avoid waxy potatoes like red or new potatoes, as they won’t break down as well and can result in a gluey texture.

Don’t Rush the Roux: The roux (butter and flour mixture) is crucial for thickening your soup. Cook it for at least 1-2 minutes after adding the flour to cook out the raw flour taste. Whisk constantly when adding the broth and milk to prevent lumps and ensure a silky-smooth base.

Preventing Dairy Curdling: When adding milk or cream, ensure it’s at room temperature if possible, or at least not straight from the fridge. Add it gradually to the simmering (not boiling) broth, whisking constantly. Avoid bringing the soup to a rapid boil once the dairy is added, as high heat can cause milk to curdle. A gentle simmer is all you need.

Consistency Control: If your soup is too thick, simply thin it out with a little extra warm broth or milk until it reaches your desired consistency. If it’s too thin, you can simmer it gently, uncovered, for a bit longer to allow some liquid to evaporate, or create a small slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup until thickened.

Crispy Bacon Perfection: Start with cold bacon in a cold pan and cook it slowly over medium heat. This allows the fat to render properly, resulting in perfectly crispy bacon every time. Don’t overcrowd the pan; cook in batches if necessary. And remember to save that flavorful bacon fat – it adds incredible depth to your soup base.

Flavor Boosts: A pinch of smoked paprika added with the flour can enhance the smoky flavor profile. A dash of Worcestershire sauce or a splash of hot sauce (like Tabasco or Cholula) can add a subtle depth and kick without making the soup overtly spicy. For an extra cheesy punch, consider adding a tablespoon of cream cheese along with the cheddar at the end.

Roasted Potato Option: For an even deeper “baked potato” flavor, you can roast your potato cubes in the oven with a little olive oil, salt, and pepper until tender before adding them to the soup. This step is optional but adds another layer of deliciousness.

Vegetarian/Dairy-Free Variations:

• Vegetarian: Omit the bacon. Sauté the onions and garlic in olive oil or vegan butter. Use vegetable broth instead of chicken broth.
• Dairy-Free: Use a plant-based milk (such as unsweetened almond or cashew milk) and a dairy-free cheese alternative. Ensure your butter is plant-based, or use olive oil for the roux. You might need to adjust seasoning as dairy-free alternatives can have a different flavor profile.

Additional Toppings: The beauty of “loaded” soup is in the toppings! Besides the classic bacon, cheese, and green onions, consider adding:

• A dollop of sour cream or Greek yogurt
• Fresh chives (similar to green onions but with a milder onion flavor)
• Sliced jalapeños (fresh or pickled) for a spicy kick
• A sprinkle of red pepper flakes
• Garlic croutons for extra crunch

Storage and Reheating

Loaded Baked Potato Soup is fantastic as leftovers, often tasting even better the next day as the flavors meld. Proper storage and reheating will ensure you can enjoy this comforting meal for days to come.

Storage:

• Cool Completely: Before storing, allow the soup to cool down to room temperature. This prevents condensation and helps maintain quality.
• Airtight Container: Transfer the cooled soup to an airtight container.
• Refrigeration: Store in the refrigerator for up to 3-4 days.
• Freezing: Baked Potato Soup can be frozen, but with a caveat. Dairy-based soups can sometimes separate or become grainy when thawed due to the fat content in milk/cream. For best results when freezing, consider making the soup base without the milk/cream or cheese. Add these fresh when reheating. If you freeze the complete soup, expect a slight change in texture upon thawing and reheating. Freeze in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop (Recommended): This is the best method for reheating. Pour the soup into a saucepan or pot. Reheat over medium-low heat, stirring frequently, until heated through. If the soup has thickened too much in the fridge, you may need to add a splash of milk, broth, or water to achieve your desired consistency. Do not boil vigorously.
• Microwave: For individual servings, transfer the soup to a microwave-safe bowl. Heat on medium power in 1-2 minute intervals, stirring after each interval, until hot. Be careful not to overheat, as this can cause the dairy to separate.
• Add Fresh Toppings: When reheating, it’s always best to add fresh garnishes (bacon, cheese, green onions, sour cream) just before serving. The original toppings will lose their crispness and fresh appeal in the fridge.

Frequently Asked Questions

Can I use pre-cooked bacon for convenience?

Yes, you can absolutely use pre-cooked bacon or bacon bits for convenience. However, cooking fresh bacon yourself allows you to render the bacon fat, which adds a significant depth of flavor to the soup base when you sauté the onions and garlic in it. If using pre-cooked bacon, you’ll want to use butter or olive oil to sauté your aromatics instead of bacon fat.

My soup is too thin, how can I thicken it?

If your soup is too thin, you have a couple of options. You can continue to simmer it gently, uncovered, for a longer period to allow some of the liquid to evaporate. Alternatively, you can create a slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk this slurry into the simmering soup and continue to cook for a few more minutes until it thickens to your desired consistency. Repeat with another slurry if needed, but add gradually to avoid over-thickening.

What kind of potatoes are best for this soup?

Russet potatoes are highly recommended for Loaded Baked Potato Soup because their high starch content breaks down beautifully, contributing to a wonderfully creamy texture while still leaving tender chunks. Yukon Gold potatoes are also an excellent choice. Avoid waxy potatoes like red or new potatoes, as they tend to hold their shape too much and can result in a less creamy, more watery soup.

Can I make this soup ahead of time?

Yes, Loaded Baked Potato Soup is an excellent make-ahead meal! The flavors often deepen and improve overnight. Prepare the soup as directed, then allow it to cool completely before transferring it to an airtight container and refrigerating for up to 3-4 days. When ready to serve, reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much. Always add fresh toppings just before serving for the best flavor and texture.