Easy Loaded Baked Potato Soup

Craving comfort in a bowl? This Loaded Baked Potato Soup brings all the flavors of a steakhouse baked potato—creamy center, sharp cheddar, chives, and smoky “bacon”—in one easy pot. I tested this recipe twice with russet and Yukon Gold potatoes; the best texture came from simmering until tender, then blending about one-third of the pot for that spoon-coating creaminess without heaviness.

At a Glance

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty: Easy
• Estimated Cost: $12–$15 (US)

Ingredients

• 6 slices turkey bacon, chopped (pork-free)
• 3 Tbsp unsalted butter (42 g) or olive oil for dairy-free
• 1 yellow onion, diced (about 1 cup / 150 g)
• 3 garlic cloves, minced (9 g)
• 3 Tbsp all-purpose flour (24 g) or 2 Tbsp cornstarch mixed with 2 Tbsp water for GF
• 4 cups low-sodium chicken broth (960 ml) or vegetable broth for vegetarian
• 3 lb russet potatoes, peeled and ½-inch dice (1.36 kg) or Yukon Gold
• 2 cups milk (480 ml) 2% or whole; use unsweetened oat/almond for dairy-free
• ½ cup sour cream (120 g) or plain Greek yogurt; use dairy-free sour cream as needed
• 1½ cups sharp cheddar, shredded (about 6 oz / 170 g), divided
• 1 to 1½ tsp kosher salt, to taste
• 1 tsp black pepper
• ½ tsp smoked paprika
• ½ cup sliced green onions/chives (30 g), plus more for topping

Swaps & Notes (diet-friendly)

Step-by-Step Instructions

• Crisp the turkey bacon. Place a large pot over medium heat. Cook turkey bacon until crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Keep 1 Tbsp drippings in pot (or add 1 Tbsp olive oil).

• Sauté & build the base. Add butter, onion, and a pinch of salt. Cook 3–4 minutes until translucent; stir in garlic for 30 seconds. Sprinkle in flour; cook 1 minute, stirring.

• Simmer the potatoes. Whisk in broth gradually until smooth. Add potatoes, paprika, pepper, and 1 tsp salt. Bring to a gentle boil; reduce to a lively simmer. Cook 12–15 minutes until fork-tender.

• Make it creamy. Lightly mash some potatoes or use an immersion blender to blend about ⅓ of the soup. Stir in milk and sour cream. Warm gently 2–3 minutes—do not boil.

• Finish & serve. Stir in 1 cup cheddar until melted. Taste; add more salt if needed. Ladle into bowls and top with turkey bacon, remaining cheddar, and chives.

Pro Tips & Variations

• Best potatoes: Russets give fluffy body; Yukon Golds are naturally creamy. A mix is great.
• Blend just enough: Blending ~30% yields a rich, velvety Loaded Baked Potato Soup without turning gummy.
• Thicker or thinner: For thicker, mash more or simmer uncovered 3–5 more minutes. For thinner, whisk in warm milk or broth, 2 Tbsp at a time.
• Make it vegetarian: Use vegetable broth; skip turkey bacon; add a dash of liquid smoke or smoked paprika.
• Dairy-free route: Use olive oil, plant milk, DF cheese, and DF sour cream. Melt DF cheese off heat to reduce separation.
• Instant Pot: Sauté turkey bacon and aromatics on Sauté. Add broth and potatoes. Pressure cook 6 minutes, quick release, then add dairy/cheese and blend partially.
• Slow cooker: Add everything except dairy/cheese and cornstarch. Cook 4–5 hours on High or 7–8 on Low until tender. Blend partially, then stir in warm dairy and cheese; thicken with cornstarch slurry as needed.

Serving Suggestions

• Build a toppings bar: extra cheddar, chives, turkey bacon, black pepper, and a dollop of sour cream or Greek yogurt.
• Pair with a simple green salad and warm crusty bread or baked sweet potato fries for contrast.
• Add color with roasted broccoli or a side of steamed green beans.

Storage & Reheating

• Cool fast: Spread soup in a shallow container so it drops below 70°F (21°C) within 2 hours.
• Fridge: 3–4 days in airtight containers.
• Freeze: Up to 2 months. For best results, freeze the base without dairy; stir in milk, sour cream, and cheese after thawing and reheating.
• Reheat: Stovetop over low-medium heat, stirring, until 165°F (74°C). Thin with broth or milk as needed. Avoid boiling to prevent curdling.

Quick Reference: US↔Metric & Storage

Troubleshooting

• Soup looks curdled: Heat was too high after adding dairy. Remove from heat; whisk in a splash of warm milk and 1–2 Tbsp sour cream to smooth.
• Too thin: Simmer uncovered a few minutes or stir in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water).
• Too thick: Whisk in warm broth or milk a little at a time.
• Gluey texture: Over-blending potatoes releases starch. Next time, blend less; this batch can be loosened with broth and topped generously.
• Bland: Add more salt after cheese melts; finish with extra chives, black pepper, and a pinch of smoked paprika.

FAQs

Q1: Can I leave the potato skins on?
A1: Yes. Scrub well and dice. Skins add texture and nutrients; the soup will be slightly more rustic.

Q2: What’s the best potato for this recipe?
A2: Russets for fluffiness, Yukon Golds for creaminess. A 50/50 mix makes a stellar Loaded Baked Potato Soup.

Q3: Can I make it ahead and freeze it?
A3: Yes. Cook through Step 3, cool, and freeze. Reheat, then add milk, sour cream, and cheese to finish.

Q4: How do I make it vegetarian?
A4: Use vegetable broth, skip turkey bacon, and add ¼ tsp liquid smoke or extra smoked paprika.

Q5: How can I make it gluten-free?
A5: Replace the flour with a cornstarch slurry added after simmering; cook 1–2 minutes to thicken.

Nutrition (per serving)

Calories: ~430; Protein: 18 g; Carbs: 47 g; Fat: 18 g