Loaded Baked Potato Soup Creamy and Comforting Dish

November 30, 2025August 5, 2025 by Chef Tavio

Ingredients

Essential Ingredients for Loaded Baked Potato Soup

To make a great loaded baked potato soup, you need some key ingredients:

– 4 large russet potatoes, peeled and diced into 1-inch cubes

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 4 cups vegetable broth (low sodium preferred)

– 1 cup heavy cream

– 1/2 cup sour cream

These ingredients create a thick and creamy base. The russet potatoes give the soup a hearty feel. The onion and garlic add a nice touch of flavor. Vegetable broth keeps it rich without adding meat.

Optional Ingredients for Customization

You can make your soup even better with these optional ingredients:

– 1 cup shredded sharp cheddar cheese, plus extra for garnish

– 1/2 cup cooked crispy turkey bacon, crumbled (or a vegetarian alternative)

– 1/4 cup green onions, sliced

– 2 tablespoons olive oil

Adding cheese gives the soup a cheesy, rich taste. Turkey bacon adds a nice crunch if you choose to use it. Green onions not only brighten the flavor but also add a pop of color.

Seasoning and Texture Enhancements

For the best taste, include these seasonings:

– Salt

– Freshly cracked black pepper

– Immersion blender tips

Season your soup with salt and black pepper to taste. This step makes a big difference in flavor. When using an immersion blender, blend half of the soup finely. Leave some potato chunks for extra texture. This method creates a creamy soup with a comforting bite.

Step-by-Step Instructions

Preparing the Base of the Soup

Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them for about 3 to 4 minutes. You want the onions to turn translucent and fragrant. Next, add the diced russet potatoes and pour in the vegetable broth. Increase the heat to bring this mix to a boil, then reduce it to a gentle simmer.

Cooking the Potatoes

Let the soup simmer for 15 to 20 minutes. This time allows the potatoes to become fork-tender. Check their doneness by poking them with a fork. They should be soft enough to mash easily. Once they are tender, you can reduce the heat to keep the soup warm.

Blending and Creaming

Once the potatoes are soft, use an immersion blender to puree the soup. Blend until you reach your desired texture. For variety, blend only half of it while leaving some chunks. This adds depth to the soup. Then, stir in the heavy cream and sour cream. Mix them well until they blend smoothly into the soup.

Finishing Touches

Now it’s time to add the shredded cheddar cheese. Stir it in until it melts and becomes part of the soup. Taste the soup and season it with salt and freshly cracked black pepper. Adjust the flavor to your liking.

Serving Suggestions

Serve the soup hot, and be generous with the toppings. Add extra cheddar cheese, crumbled turkey bacon, and sliced green onions on top. For a fun twist, ladle the soup into rustic bread bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh chives or parsley. This makes the soup look great and adds extra flavor.

Tips & Tricks

Perfecting the Consistency

To get the perfect texture in your loaded baked potato soup, you can use two blending methods. If you want a smooth soup, blend all of it with an immersion blender. For a mix of textures, blend only half, leaving some potato chunks. This gives your soup a nice bite.

When it comes to thickness, you can adjust it easily. If your soup is too thick, add more vegetable broth or cream. If it’s too thin, let it simmer longer. This allows some liquid to evaporate and thickens the soup. Finding the right balance makes all the difference.

Flavor Enhancements

Fresh herbs can boost the flavor of your soup. Try adding chopped chives or parsley right before serving. They bring a fresh taste and add a pop of color. If you want to change the creaminess, consider alternatives to sour cream. Greek yogurt works well and adds protein. You can also skip the sour cream entirely if you prefer a lighter option.

Making it Healthier

You can make this soup healthier with a few simple swaps. Use low-fat milk instead of heavy cream. This keeps the soup creamy while cutting some calories. You can also use a plant-based sour cream for a dairy-free version.

If you want a vegetarian option, swap the turkey bacon for crispy chickpeas or mushrooms. These add a nice crunch and flavor without the meat. These changes make your soup both tasty and nutritious!

Variations

Different Cheese Options

You can change the cheese to add new flavors. Try using pepper jack for a spicy twist. It adds a nice kick to the creamy soup. If you want a dairy-free option, use vegan cheese. It melts well and keeps the soup rich.

Meat Alternatives

For a different taste, swap crispy turkey bacon with plant-based bacon. It gives you a similar crunch without meat. You can also add other protein options like diced ham or cooked chicken. These choices make the soup heartier and more satisfying.

Seasonal Variations

You can make this soup special by adding seasonal vegetables. Spinach or corn can brighten the flavor and color. If you want a sweeter taste, use sweet potatoes instead of russets. They add a lovely sweetness that pairs well with the creamy base.

Storage Info

Refrigerating Leftovers

To store your loaded baked potato soup, let it cool first. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for about 4 to 5 days. When you’re ready to eat, just grab your soup and heat it up!

Freezing Loaded Baked Potato Soup

If you want to freeze your soup, follow these steps. First, let the soup cool completely. Next, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space for the soup to expand. This soup can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight.

Reheating Instructions

You can reheat your soup in two ways: on the stovetop or in the microwave. If you use the stovetop, heat it over medium-low heat. Stir it often to keep it smooth. For the microwave, put the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the texture creamy. If the soup seems too thick, add a splash of broth or water.

FAQs

Can I make Loaded Baked Potato Soup ahead of time?

Yes, you can make Loaded Baked Potato Soup ahead of time. To prep in advance, follow these steps:

– Cook the soup as directed.

– Let it cool completely.

– Store it in an airtight container in the fridge for up to three days.

When you are ready to eat, here are the reheating guidelines:

– Reheat the soup on the stovetop over medium heat.

– Stir often to avoid sticking.

– If the soup is too thick, add a splash of vegetable broth or water to thin it out.

What can I substitute for heavy cream?

If you need a substitute for heavy cream, try these options:

– Whole milk or half-and-half for a lighter version.

– Coconut milk for a dairy-free option.

– Silken tofu blended until smooth for extra creaminess.

Each substitute may change the flavor and texture slightly. Whole milk makes it lighter, while coconut milk adds a hint of sweetness. Silken tofu keeps the soup rich without dairy.

Is it possible to make a vegetarian version of this soup?

Yes, you can make a vegetarian version of Loaded Baked Potato Soup. Here’s how:

– Use vegetable broth instead of chicken broth.

– Top the soup with fresh herbs, like chives or parsley, for added flavor.

– Add toppings like crispy plant-based bacon or extra cheese.

You can ensure flavor without meat by using spices and herbs. They enhance the soup and create a tasty vegetarian dish.

Loaded baked potato soup is a tasty treat. We covered essential and optional ingredients, cooking steps, and helpful tips. You learned how to blend for the perfect texture and enhance flavors. Plus, I shared ways to make it healthier and try fun variations. Store it right for leftovers so you can enjoy it more. Keep experimenting to find your ideal bowl. With some practice, you’ll always make a winning sou