Easiest meal ever for you potato soup lovers out there! Delicious too might I add!

 

Introduction & Flavor Overview

“Loaded Baked Potato Soup” takes everything you love about a loaded baked potato — creamy potato, melted cheese, crispy bacon, sour cream, chives — and melts it into a thick, comforting soup. It’s indulgent, warming, hearty, and ideal for cold weather, weeknight dinners, or when you want something satisfying but still homelike.

Key flavor components:

• Potatoes provide body, starch, and a mellow base

• Cheddar (or sharp cheese) gives creaminess and savory depth

• Bacon adds smoky, salty crunch

• Sour cream / cream / milk brings richness and tang

• Onion / garlic provide aromatics and backbone

• Seasonings (salt, pepper, optional herbs, paprika, etc.) tie it all together

The trick is balancing creamy thickness without becoming gluey, preserving some potato texture (or choosing full purée style), and layering your flavors well.

Many versions of this soup exist; I draw from several classic sources (e.g. Deep South Dish, Cooking Classy, Simply Scratch) and combine them with refinements and commentary. The Washington Post+3deepsouthdish.com+3Cooking Classy+3

Below is a full version with commentary, plus alternate paths (instant pot, crockpot, vegetarian, etc.).

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Ingredients (for ~6–8 servings)

Here’s a robust list. You can scale down proportionally.

Main ingredients

• Potatoes: ~2.5 to 3 lb (≈1.1 to 1.4 kg) russet potatoes, peeled and cut into roughly 1‑inch chunks (or 4–5 medium russets) Culinary Hill+2Simply Scratch+2

• Bacon: 6 to 8 slices, diced (or more, to your taste) deepsouthdish.com+2Simply Scratch+2

• Butter: 3 to 4 tablespoons tillamook.com+3Simply Scratch+3Mel's Kitchen Cafe+3

• Onion: 1 medium (yellow or white), diced Mel's Kitchen Cafe+3Simply Scratch+3tillamook.com+3

• Garlic: 2–3 cloves, minced The Washington Post+2Simply Scratch+2

• All‑purpose flour: ~⅓ to ½ cup (for thickening) Culinary Hill+3Simply Scratch+3Mel's Kitchen Cafe+3

• Milk and/or cream / half & half: ~2 to 3 cups milk (or part cream) plus optional extra cream or half & half depending on richness desired tillamook.com+3Simply Scratch+3Culinary Hill+3

• Chicken broth / stock: ~4 to 6 cups (adjust depending on desired thickness) deepsouthdish.com+3tillamook.com+3Simply Scratch+3

• Cheddar cheese: 2 cups shredded (reserve ~¼ for topping) Mel's Kitchen Cafe+3Simply Scratch+3Culinary Hill+3

• Sour cream: ~½ cup + extra for garnish Mel's Kitchen Cafe+3Simply Scratch+3The Washington Post+3

• Green onions / chives: 3–4, sliced (for garnish) Simply Scratch+2Culinary Hill+2

Seasonings & optional extras

• Salt & freshly ground black pepper to taste

• Onion powder / garlic powder (optional, for extra depth) Simply Scratch+1

• Paprika or smoked paprika (a pinch, optional) tillamook.com+1

• Hot sauce or cayenne pepper (optional, for a kick) deepsouthdish.com+1

• Creole or Cajun seasoning (optional) deepsouthdish.com

• Herbs (thyme, parsley) optionally for aromatic note Reddit+2Nigella.com+2

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Equipment & Prep

• Large heavy pot or Dutch oven (or stockpot)

• Wooden spoon, ladle

• Whisk

• Knife and cutting board

• Measuring spoons/cups

• Optional: immersion blender or regular blender

• Bowls for garnish toppings

Before starting:

1. Peel and dice potatoes into roughly uniform cubes (so they cook evenly).

2. Dice bacon, slice onions, mince garlic, shred cheese, slice green onions / chives.

3. Measure out flour, butter, broth, milk, sour cream, etc.

4. Preheat oven or stove if needed (some variants bake potatoes first).

5. If you want extra potato skins for garnish, you can reserve skins from baked potatoes and fry them crispy. Cooking Classy+2Culinary Hill+2

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Cooking Method: Classic Stovetop Approach

Here’s a step‑by‑step, detailed method with commentary:

Step 1: Cook the bacon

• Place your diced bacon in your large pot over medium heat. Cook until crisp, stirring occasionally.

• Remove the bacon with a slotted spoon and drain onto paper towels. Reserve most of the bacon fat in the pot (you can discard excess or leave a bit for flavor).

• Set aside ~¼ cup of the bacon crumbles for garnish.

This first step adds both flavor and fat/browning base. deepsouthdish.com+3The Washington Post+3Simply Scratch+3

Step 2: Sauté aromatics (onion & garlic)

• In the bacon fat (plus maybe a bit of butter if needed), add the diced onion. Sauté over medium heat until softened (2–4 min).

• Add garlic and sauté ~1 minute until fragrant (do not burn).

These aromatics lay the foundation for flavor.

Step 3: Form the roux / thickening base

• Stir in the butter (if not already) until melted.

• Whisk in the flour to coat, stirring constantly so it forms a smooth paste (roux). Cook for ~1–2 minutes to cook out the raw flour taste, but do not let it brown too heavily.

This roux will help thicken the soup base.

Step 4: Add liquid & potatoes, simmer

• Gradually whisk in some of the chicken broth / stock (warm or room temperature) to avoid lumps, mixing with the roux to form a smooth base.

• Add the cubed potatoes, and enough additional broth (or a combination of broth + milk) to cover the potatoes within the pot (or reach your desired soup level).

• Bring to a gentle boil, then reduce heat to a simmer and cover partially. Let simmer until the potatoes are tender (pierce easily with a fork) — about 12–20 minutes, depending on cube size.

You can also use part milk or cream with the broth, or add them later, depending on richness preference.

Step 5: Partially mash or blend for texture

• Using a potato masher or spoon, remove about half the potato cubes (or scoop half into a bowl) and mash them until nearly smooth (leaving some chunks). Return the mash to the pot. This thickens the soup while retaining texture.

• Alternatively, if you prefer a smoother soup, use an immersion blender (or transfer portions to a blender) to purée some or all of the soup, then return it to the pot.

Many recipes follow this mashed‑and‑leave‑chunks approach to strike a balance. The Washington Post+2Cooking Classy+2

Step 6: Add dairy, cheese, sour cream & seasonings

• Off or on very low heat, stir in sour cream and shredded cheddar cheese (reserving a little for topping). Stir gently until the cheese melts and the soup is creamy.

• Add salt, pepper, and other seasonings (paprika, hot sauce, etc.) to taste.

• If the soup is too thick, thin it slightly with additional broth or milk. If too thin, simmer gently to reduce.

Be gentle here to avoid curdling the dairy or making it grainy.

Step 7: Final adjustments & serving

• Taste and adjust seasoning (salt, pepper, maybe extra garlic powder or paprika).

• Serve in bowls, then top with reserved bacon crumbles, extra shredded cheese, sour cream dollop, and sliced green onions or chives.

• Optionally, garnish with crispy fried potato skins (if you saved some) or extra herbs. Cooking Classy+2Culinary Hill+2

Your loaded baked potato soup is ready!

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Alternate Methods & Variations

A. Baking / Pre‑baking the Potatoes

Some recipes call for baking the potatoes first (like actual baked potatoes), then scooping and cubing them to use in the soup. This imparts extra flavor from the browned potato skin and partially “creases” the interior texture. Mel's Kitchen Cafe

Method:

• Preheat oven to ~375°F (190 °C). Pierce potatoes with fork and bake until soft (45–60 min).

• When cooled, scoop the flesh (and optionally some skin) into cubes.

• Proceed with frying bacon, sautéing, etc., and add these baked potato cubes into your soup base.

This approach may take more time but adds dimension.

B. Crockpot / Slow Cooker Version

For a set‑and‑forget method, you can adapt the soup to a slow cooker:

• Add potatoes, onion, garlic, some bacon (or reserve), broth, butter, and seasonings into the slow cooker.

• Cook on LOW for ~6 to 8 hours or HIGH for ~3 to 4 hours until potatoes are tender.

• Near the end, stir in dairy ingredients (sour cream, cheese) and thicken if needed.

• Optionally, mash part of the potatoes in the crockpot to thicken.

• Garnish when serving.

Many home cooks use this method for convenience. Reddit+1

One caveat: dairy (cheese, sour cream) is best added near the end in slow cooker versions to avoid separation.

C. Instant Pot / Pressure Cooker Version

A faster variant uses a pressure cooker:

• Sauté bacon, onion, garlic in the Instant Pot using “Sauté” mode.

• Add potatoes, broth, seasonings. Pressurize (e.g. 8–10 min).

• After release, mash part of the potatoes, then stir in dairy, cheese, sour cream, etc.

• Garnish and serve.

This method is great when you want the loaded soup faster. (Some pressure cooker “loaded potato soup” recipes exist in cooking forums). Reddit

D. Vegetarian / Lacto‑Vegetarian / Lighter Version

If you want to omit bacon:

• Omit bacon or replace with plant-based bacon / smoked mushrooms.

• Use vegetable broth instead of chicken.

• You may add a splash of smoked paprika or liquid smoke to mimic smoky flavor.

• Use the same steps otherwise (roux, dairy, cheese, etc.).

Many recipes note this substitution explicitly. The Washington Post+1

To lighten:

• Use lower-fat milk, reduce or omit cream (or use part skim milk).

• Reduce butter or cheese (though that affects richness).

• Increase broth volume to thin it out.

E. Additional Enhancements & Mix-ins

• Corn kernels (fresh or frozen) for sweet crunch

• Carrots / celery diced (some versions include) The Cookie Rookie®+1

• Herbs like thyme, parsley, bay leaf (remove leaf before serving)

• Spices such as smoked paprika, cayenne, chipotle powder, or a dash of hot sauce

• Cream cheese addition for extra richness (some home cooks add a block of cream cheese) Reddit+2Reddit+2

• Potato skins / crispy bits fried separately as topping

• Ham, cooked sausage, or diced chicken stirred in for extra protein

These variations can make the soup more substantial or adapt it to preferences.

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Detailed Walkthrough, Tips & Troubleshooting

Here are more in-depth guidance, tips, and solutions to common issues.

Texture & Thickness Balance

• The balance between mashed and chunked potatoes is key to texture: too much mashing → overly thick or gluey; too little → thin, weak body.

• Use the roux carefully: whisk it smooth, cook it briefly (don’t burn), and incorporate liquids gradually.

• If your soup becomes too thick after resting (potatoes continue absorbing liquids), thin with additional broth or milk.

• If too thin, simmer gently uncovered to reduce and concentrate.

Cooking Temperatures & Dairy Stability

• After adding cheese and sour cream, avoid high heat or boiling — that might cause separation or graininess.

• Use gentle heat, stir delicately, heat just until melted and unified.

Seasoning Tips

• Because bacon and cheese are salty, start conservatively with salt. Adjust after incorporation.

• Freshly ground pepper adds sharpness.

• A pinch of paprika or smoked paprika gives color and depth.

• Hot sauce or cayenne adds brightness if desired.

• Taste at multiple stages (after base, after dairy addition) and adjust as you go.

Ingredient Quality

• Use good-quality sharp cheddar (or blend of cheddar + mild).

• Fresh bacon (not overly smoky or heavily seasoned) gives better control.

• Fresh potatoes (not old/soft) hold better texture.

• Use fresh milk/cream or well-stored dairy to ensure smoothness.

Leftover Behavior & Reheating

• This soup holds well in the refrigerator for ~3–4 days.

• When reheating, use low heat and add a bit of milk / broth to loosen as needed.

• Stir gently to reincorporate as the soup may thicken upon cooling.

• Freezing is generally not recommended (potatoes get grainy, dairy can separate). Many sources caution against freezing loaded potato soup. Cooking Classy+1

• If you must freeze, consider omitting or reducing dairy until reheating, then add fresh cheese/sour cream.

Yield & Scaling

• The recipe above yields ~6–8 servings (1.5 to 2 cups per serving).

• You can scale up by 1.5× or 2×, but ensure your pot is large enough to avoid spillage and allow stirring.

• When scaling, maintain proportion of thickener (flour), dairy, and liquid so consistency remains balanced.

Presentation & Garnishing

• Ladle the soup into warmed bowls to keep it hot.

• Garnish with extra shredded cheese, bacon crumbles, sour cream dollop, and sliced green onions / chives.

• Optionally, serve some crispy fried potato skins or croutons alongside.

• A sprinkle of smoked paprika or parsley adds color.

Serving Suggestions & Pairings

• Serve with crusty bread, cornbread, or warm rolls to soak up the soup.

• A crunchy green salad or cole slaw provides contrast.

• For a fuller meal, you could accompany with grilled chicken, roast beef, or steamed vegetables.

• A crisp white wine or a light beer can balance the richness.

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Full “Article-Style” Version (Narrative + Recipe)

Here’s a continuous narrative you could print, with full instructions, tips, and commentary (designed to approximate a long‑form, detailed recipe article):

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Loaded Baked Potato Soup: Comfort in a Bowl

On a chilly evening, nothing warms the soul quite like a bowl of Loaded Baked Potato Soup. This soup is a deconstructed loaded baked potato — with creamy potatoes, sharp melting cheese, smoky bacon, tangy sour cream, and bright chives — transformed into a thick, luscious, spoon‑friendly dish. It carries the heartiness of a stew but the ease and coziness of a creamy soup.

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Ingredients (serves about 6–8)

• 2.5 to 3 lb russet potatoes, peeled and cut into 1" cubes

• 6–8 bacon slices, diced

• 3–4 Tbsp butter

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• ⅓ to ½ cup all-purpose flour

• 4–6 cups chicken broth (adjust for desired thickness)

• 2 to 3 cups milk (or part cream / half & half)

• 2 cups shredded sharp cheddar cheese (reserve ~¼ cup)

• ½ cup sour cream, plus extra for garnish

• 3–4 green onions / chives, sliced (for garnish)

• Salt & freshly ground black pepper

• Optional: paprika, hot sauce, cayenne, herbs (thyme, parsley)

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Instructions & Commentary

1. Cook the bacon

In a large heavy pot (Dutch oven or stockpot), cook the diced bacon over medium heat until crisp. Remove with slotted spoon to paper towels, leaving the rendered fat in the pot (reserve ~¼ cup bacon crumbles for garnish). The fat will lend depth to your base.

2. Sauté onion and garlic

In the bacon fat (plus a bit of butter if needed), add the diced onion and sauté until translucent (2–4 min). Then add garlic and cook 30–60 seconds until fragrant — careful not to brown it too much.

3. Make the roux

Stir in butter if more is needed, melt it, then whisk in the flour quickly to coat the onion mixture, stirring constantly. Cook 1–2 minutes to cook out raw flouriness, but avoid browning too dark.

4. Add broth & potatoes

Gradually whisk in some of the broth to eliminate lumps and create a smooth base. Then add the potato cubes and pour in more broth (or part broth + milk) so the potatoes are well immersed. Bring to a gentle boil, then reduce to simmer with the pot partly covered. Let simmer until potatoes are fork-tender (~15–20 min).

5. Partially mash or blend

When potatoes are cooked, remove about half of the potato chunks (or scoop into a bowl) and mash them until creamy, leaving some bits. Return the mash to the pot. This gives the soup body and thickness. If you prefer a smoother texture, you can use an immersion blender to purée part or all of the soup, then return it to the pot.

6. Add cheese, sour cream & seasonings

On low heat (or off heat), stir in sour cream and shredded cheddar cheese until melted and incorporated (reserve a bit for topping). Season with salt, pepper, and optional paprika or hot sauce. If the soup is too thick, thin slightly with broth or milk; if too thin, simmer gently to reduce.

7. Final tasting & adjustments

Taste carefully and adjust seasoning. Remember the toppings (cheese, bacon) add salt, so avoid oversalting.

8. Serve & garnish

Ladle the hot soup into bowls and top with reserved bacon crumbles, extra cheddar, sour cream dollops, and sliced green onions or chives. Optionally, serve with fried potato skins or herbs for extra texture.

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Variations & Tweaks

• Bake the potatoes first: Bake whole potatoes, scoop and cube them for richer potato flavor.

• Slow cooker method: Combine potatoes, onion, garlic, broth, some bacon, and butter in the crock pot. Cook on LOW 6–8 hrs or HIGH 3–4 hrs. Near end, stir in dairy and cheese.

• Pressure cooker / Instant Pot: Sauté bacon/onion/garlic in “Sauté” mode, then add potatoes + broth, pressure-cook 8–10 min, release, mash part, and add dairy.

• Vegetarian version: Skip bacon or substitute smoked mushrooms or plant-based bacon, and use vegetable broth.

• Add-ins: Corn, diced ham, celery, carrots, herbs, cream cheese — all can be stirred in or added toward the end.

• Spicy twist: Add cayenne pepper, chipotle powder, or hot sauce for heat.

• Thickener alternatives: Use cornstarch slurry instead of flour or rely more on mashed potato starch.

• Cream cheese boost: Some cooks add a block of cream cheese near the end to make it even richer.

• Potato skins garnish: Crisp up reserved potato skins in a pan and use as crunchy topping.

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Tips & Troubleshooting

• Lumps or floury taste? Make sure the roux is smooth before adding liquid and whisk thoroughly.

• Too thick? Thin with broth or milk slowly, stir gently.

• Too thin? Simmer uncovered to reduce volume; or add more mashed potato (or small amount of flour slurry).

• Dairy separation? Avoid boiling after adding cheese/sour cream; use gentle heat.

• Over-salted? Add more potato or broth to dilute.

• Texture issues after cooling? When reheating, stir in a splash of milk or broth to loosen.

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Storage, Reheating & Freezing

• Storage: Keep in an airtight container in the refrigerator for 3–4 days.

• Reheating: Warm gently over low heat, stirring; add extra milk or broth to loosen if thickened.

• Freezing: Not ideal; dairy and potatoes tend to separate or become grainy. If you must, freeze before adding cheese/sour cream and add them fresh when thawing. Many sources caution against freezing. Cooking Classy+1

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Serving Suggestions & Pairings

• Pair with crusty bread, garlic toast, or buttermilk biscuits to soak up the creamy broth.

• A crisp green salad or coleslaw provides contrast.

• Serve alongside grilled meats, roast chicken, or steamed vegetables.

• Offer sides like cornbread, crackers, or cheesy garlic breadsticks.

• For wine/beer pairing, a dry white (like Sauvignon Blanc) or a light lager works well against the richness.

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