This Unbelievably Good Soup Tastes Exactly Like a Loaded Baked Potato
My favorite thing to order at a steakhouse has never been a big, juicy steak. All I want are the side dishes, which has to include a giant baked potato loaded up with all the toppings. This decadent combo of fluffy potato, butter, cheese, sour cream, and bacon is a classic that I never stray from because I love it so much. Here, I channeled all this deliciousness into a loaded baked potato soup, which delivers all the same flavors without turning on the oven and waiting for a potato to bake. In just about 30 minutes of cooking time, you get a creamy, hearty potato soup that you can garnish with all the toppings to your heart’s content. It’s a hug in a bowl that will make even the coldest nights a bit more tolerable.
Why You’ll Love It
It tastes just like a fully loaded baked potato. Creamy potato, smoky bacon, cheese, and the tang of sour cream are in every single spoonful, just like the classic steakhouse side dish.
The texture is up to you! You can opt for a chunky soup, or blend it into a velvety-smooth texture — the choice is yours.
Key Ingredients in Loaded Baked Potato Soup
Russet potatoes: A fluffy baked potato starts with russet potatoes, and this soup uses the same potatoes because they become tender and break down easily.
Bacon: The fat from smoky bacon infuses the soup with flavor, and the crispy crumbles become the garnish.
Milk: You’ll need a quart of whole milk for this soup, which adds enough richness without making the soup too heavy.
Cheddar cheese: Stir sharp cheddar cheese into the soup and use it as a topping.
Sour cream: A small amount adds richness and a very mild tang to the soup.
How to Make Loaded Baked Potato Soup
Cook the bacon and onion. Cook a few strips of bacon until browned and crisp, then cook the diced onion in the bacon fat.
Add the liquids. Pour in the chicken broth, then milk, and bring to a boil.
Cook the potatoes. Add the diced potatoes and simmer until tender.
Choose the texture. You can just mash some of the potatoes a bit for a chunky soup, or blend the soup until smooth.
Finish the soup. Stir in sour cream and cheddar cheese. Serve garnished with crumbled bacon, more cheese, and chives or scallions.
Helpful Swaps
You can substitute low-sodium vegetable broth for the chicken broth.
To make this soup vegetarian, skip the bacon and cook the onion in 2 tablespoons of olive oil.
Storage and Make-Ahead Tips
The soup can be made up to 2 days ahead and refrigerated in an airtight container. Reheat over medium heat.
Leftovers can be refrigerated in an airtight container for up to 4 days. Do not freeze, as the soup will separate.
What to Serve with Loaded Baked Potato Soup
Loaded Baked Potato Soup Recipe
Each spoonful is packed full of flavor.
Prep time 15 minutes to 20 minutes
Cook time 30 minutes to 40 minutes
Makes Makes 8 cups
Serves 4 to 6
Ingredients
4 slices bacon (not thick-cut), halved crosswise
1 medium yellow onion, finely chopped (about 1 1/2 cups)
1 cup low-sodium chicken broth
4 cups (1 quart) whole milk
1 3/4 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2 pounds large russet potatoes, peeled and cut into 3/4-inch pieces (about 5 cups)
4 ounces shredded sharp cheddar cheese (about 1 cup), plus more for serving
1/4 cup sour cream
Finely chopped fresh chives or thinly sliced scallions, for serving
Instructions
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Cook 4 halved bacon slices in a single layer in a Dutch oven or large pot over medium heat, flipping halfway through, until browned and crisp, 8 to 10 minutes total. Using tongs, transfer to a paper towel-lined plate.
Add 1 finely chopped medium yellow onion to the bacon fat. Cook, stirring occasionally, until softened, about 5 minutes. Increase the heat to high, add 1 cup low-sodium chicken broth, and scrape up any browned bits from the bottom of the pot. Stir in 4 cups whole milk, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.
Stir in 2 pounds peeled and chopped russet potatoes and bring to a simmer. Simmer, stirring occasionally, until the potatoes are tender, 8 to 10 minutes. Meanwhile, crumble the bacon with your hands into small pieces.
Turn off the heat. For a smooth soup, purée the soup in batches in a stand blender until smooth, then return to the pot (or blend directly in the pot with an immersion blender). For a chunky smooth, only blend half the soup or smash the potatoes with a potato masher until the soup is the desired consistency.
Return the soup to low heat. Stir in 4 ounces shredded sharp cheddar cheese until melted. Turn off the heat. Stir in 1/4 cup sour cream. Taste and season with more kosher salt and black pepper as needed. Serve garnished with the crumbled bacon, finely chopped fresh chives, and more shredded sharp cheddar cheese as desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Do not freeze, as the soup will separate.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
