Loaded Baked Potato Soup is a warm and comforting dish that conjures memories of chilly evenings spent gathering with family around the dinner table. The creamy texture, rich flavors, and savory bacon make this soup a standout recipe. Whether you’re preparing a cozy weeknight dinner or looking to impress guests at a holiday gathering, this soup is sure to please everyone at the table. With its indulgent profile, it’s hard to resist the allure of a bowl of Loaded Baked Potato Soup topped with crispy bacon and fresh green onions.
Why this soup deserves a spot in your kitchen
There are countless reasons to get excited about making Loaded Baked Potato Soup at home. First and foremost, it’s incredibly satisfying and completely customizable. If you’re pressed for time, this recipe can be made in under an hour, making it perfect for busy weeknights. It’s a budget-friendly dish that will stretch your dollar without sacrificing flavor, and let’s not forget how kid-approved it is! When kids see “loaded” in their meal, their enthusiasm skyrockets.
“Just made this loaded baked potato soup for the first time, and wow, it’s a hit! Creamy, hearty, and the bacon takes it over the top! Perfect for a cold night!” – A happy home cook
How this recipe comes together
Making Loaded Baked Potato Soup is a straightforward process that can be broken down into easy-to-follow steps. Start by cooking the bacon until crispy, then build a flavorful base with aromatic onions and garlic. Add the russet potatoes and chicken broth, then let it simmer until everything is tender. Blend for a creamy texture—though leaving some chunks can add heartiness—and finish with rich heavy cream and cheddar cheese. Serve warm, and don’t forget the garnishes!
What you’ll need
To make this delicious soup, gather the following ingredients:
- 6 slices bacon, chopped
- 4 large russet potatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Feel free to substitute the heavy cream with half-and-half for a lighter version or use vegetable broth for a vegetarian alternative.
