When the weather turns chilly and you’re craving a cozy, comforting meal that warms you from the inside out, there’s nothing quite like a bowl of Loaded Baked Potato Soup. This recipe is rich, creamy, and packed with all the delicious flavors you love about a baked potato—cheddar cheese, sour cream, crispy bacon, and chives—all in one hearty bowl of soup. It’s the perfect dish for a family dinner, a game day gathering, or whenever you just need something that feels like a big hug in a bowl. Let’s get cooking!
Ingredients
This recipe uses simple, pantry-friendly
Ingredients
, so you can easily whip up a batch of this comforting soup anytime. Here’s everything you’ll need:
4 large potatoes, diced – The star of the show! Choose russet potatoes for their creamy texture and ability to break down into the soup.
Water, enough to cover the top of the potatoes – You’ll need just enough water to cook the potatoes to perfection.
1 cup diced onions – A little bit of onion adds sweetness and depth of flavor.
2 cups milk – This will make the soup extra creamy, giving it that smooth, comforting texture.
3 chicken bouillon cubes – These add savory depth and rich flavor to the broth, bringing everything together.
2 tablespoons flour – This will help thicken the soup and give it that classic, creamy consistency.
2 tablespoons dried parsley – For a burst of fresh, herbaceous flavor.
1/2 teaspoon garlic powder – A pinch of garlic powder adds the perfect savory kick.
1 teaspoon dried basil – The basil brings a subtle, aromatic flavor to balance out the richness.
1 teaspoon salt – To enhance the flavors and make everything pop.
1 teaspoon pepper – Adds a little heat and brings out all the other flavors.
1 teaspoon hot sauce – For a tiny bit of kick to balance the creaminess of the soup.
1 cup shredded cheddar cheese, plus more to garnish – Cheddar is essential for that signature cheesy goodness in the soup. Top with extra cheese for a perfect finishing touch.
Instructions
Now, let’s get into the nitty-gritty of making this soul-warming Loaded Baked Potato Soup. Don’t worry, it’s super simple, and the slow simmering makes your house smell like heaven. Let’s go!
1. Prepare the Potatoes
Start by dicing your 4 large potatoes into bite-sized chunks. Don’t worry about peeling them—they’ll cook down beautifully, and the skins add a bit of texture and rustic charm to the soup. Place the diced potatoes into a large pot and cover them with enough water to fully submerge them. Bring the water to a boil and let the potatoes cook until they’re fork-tender, which should take about 15-20 minutes.
2. Cook the Onions and Add the Seasonings
While the potatoes are cooking, chop your onion into small pieces. In a separate pan, sauté the diced onion with a little bit of oil or butter over medium heat for about 5 minutes, until they’re soft and translucent. This brings out the sweetness in the onions and adds extra depth to the soup.
Once the onions are ready, add them to the pot of potatoes. Stir in the chicken bouillon cubes, dried parsley, garlic powder, dried basil, salt, and pepper. These seasonings will infuse the soup with amazing flavor, making it savory, aromatic, and full of comforting warmth.
3. Thicken the Soup
Now, let’s get that creamy texture. In a small bowl, whisk the 2 tablespoons flour with a little bit of milk until smooth. Pour this mixture into the pot with the potatoes and onions, stirring constantly. This will help thicken the soup and give it that luscious consistency we’re looking for.
4. Add the Milk and Simmer
Pour in the 2 cups milk, stirring it in to create that creamy, dreamy base. Add the 1 teaspoon hot sauce at this point, just to give the soup a tiny bit of heat that cuts through the creaminess. Bring the soup to a simmer and cook for another 5-10 minutes, stirring occasionally, until it thickens up and becomes velvety smooth.
5. Add the Cheddar Cheese
Once the soup has reached your desired thickness, it’s time for the magic—cheddar cheese! Add in the 1 cup shredded cheddar and stir until it’s melted and fully incorporated. You’ll notice the soup becoming even richer and more indulgent at this point. Taste the soup and adjust the seasoning with more salt, pepper, or hot sauce if needed.
6. Serve and Garnish
Ladle the soup into bowls and garnish with additional shredded cheddar cheese, a dollop of sour cream (if desired), and a sprinkle of chopped green onions or crispy bacon bits for that true loaded baked potato experience. Serve hot and enjoy every creamy, cheesy spoonful!
Notes
Potato Variety: Russet potatoes are ideal for this recipe because they have a high starch content, which makes them perfect for soups. If you prefer a firmer texture, you can try red potatoes, but keep in mind they won’t break down as much during cooking.
Cheese Variations: While cheddar cheese is the classic choice, feel free to experiment with other cheeses like Monterey Jack for a milder flavor or pepper jack for a little extra spice.
Vegetarian Version: To make this soup vegetarian, you can use vegetable broth instead of chicken bouillon cubes, and skip the bacon for garnish. It’ll still be just as delicious!
Make-Ahead: This soup keeps really well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to reheat gently on the stovetop, and add a little extra milk if it thickens too much.
Nutrition
Here’s a breakdown of the
Nutrition
al content for one bowl of this Loaded Baked Potato Soup (about 1 cup):
Calories: 350 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 800mg
Total Carbohydrates: 38g
Dietary Fiber: 5g
Sugars: 5g
Protein: 9g
This soup is rich and filling, with a good balance of creamy texture and savory flavor. The potatoes provide comfort and carbs, while the cheese and milk add a luscious creaminess. If you’re looking for something that’s indulgent but not too heavy, this is your soup.
Additional Information
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