Amazing Loaded Baked Potato Soup: 1 Pot Joy

Oh, the weather outside is getting frightful, but this soup is so delightful! There’s just something magical about a steaming bowl of loaded baked potato soup when the air gets crisp. It’s like a warm hug from the inside out, you know?

I used to think making something this comforting and delicious meant spending hours in the kitchen slaving away, but then I discovered this gem. It’s proof that incredible, soul-satisfying food doesn’t have to be complicated. This is my go-to for a reason – it’s super creamy, packed with all the good stuff like bacon and cheddar, and the best part? It’s all done in just one pot! Seriously, it’s become a lifesaver on those busy weeknights when all I want is cozy comfort food without the fuss. It’s made with simple ingredients and comes together so easily, which is exactly what I love about cooking these days.

This recipe reminds me of how I felt when I first learned to bake bread – that pure joy of creating something wonderful without all the stress. For me, the kitchen is now a place of peace and creativity, and sharing recipes like this is how I connect with all of you wonderful folks. You can also follow along with our adventures on Facebook! You can find out more about my journey on my about page.

Why You’ll Love This Loaded Baked Potato Soup

Seriously, why wouldn’t you love this soup? It’s a total game-changer:

• One-Pot Wonder: Everything cooks in a single pot, meaning less mess and easier cleanup. Yes, please!
• Rich & Creamy Dream: It’s incredibly velvety and satisfying, with that perfect potato soup texture.
• Flavor Explosion: Loaded with savory bacon, sharp cheddar cheese, and fresh chives – pure comfort!
• Ultimate Comfort Food: It’s the quintessential cozy fall soup and heartwarming winter comfort food. You’ll want seconds!

Ingredients for Your Loaded Potato Soup

Here’s exactly what you’ll need to whip up this amazing soup:

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (that’s about 1 medium onion!)
• 2 cloves garlic, minced nice and fine
• 4 cups chicken broth (or vegetable broth if you’re going meat-free!)
• 4 cups peeled and cubed russet potatoes (these are your starchy best friends here, about 2 pounds total)
• 1 teaspoon salt, or to your taste
• 1/2 teaspoon black pepper
• 1 cup milk (whole milk gives the best creaminess!)
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese (sharp cheddar is my fave!)
• 1/2 cup cooked, crumbled bacon (because bacon makes everything better!)
• 2 tablespoons chopped fresh chives, for that pop of green and fresh flavor

How to Make Loaded Baked Potato Soup: Step-by-Step

Alright, let’s get this kitchen party started! Making this loaded baked potato soup is honestly a breeze, and you’ll see just how simple it is to get that incredible flavor and creamy texture, all in one pot – perfect for those weeknight dinners when you’re short on time but big on cravings.

Sauté Aromatics for Your Loaded Baked Potato Soup

First things first, grab a large pot or a Dutch oven and warm up that olive oil over medium heat. Toss in your chopped onions and let them soften up a bit, maybe about 5 minutes. Then, add the minced garlic – careful not to burn it! – and cook for just another minute until you can really smell that wonderful aroma.

Simmer Potatoes for Creamy Potato Soup

Now, pour in your chicken broth, add those cubed, peeled Russet potatoes, your salt, and pepper. Give it a good stir, bring it all up to a boil, then turn down the heat, pop a lid on, and let it simmer gently for about 15-20 minutes. You want those potatoes to be super tender when you poke them with a fork.

Achieving a Smooth Texture in Your Loaded Baked Potato Soup

This is where the magic happens! Grab an immersion blender and blend the soup right in the pot until it’s nice and smooth. If you don’t have one, no worries! Just carefully transfer the hot soup (work in batches!) to a regular blender and blend it until creamy. Be super careful with hot liquid! Once it’s smooth, pour it all back into the pot.

Enriching the Creamy Potato Soup Base

Time to make it extra luscious! Stir in the milk and heavy cream. Gently heat it all through over low heat. You want it warmed up, but **do not** let it boil, or the cream might separate. We’re going for velvety smooth here!

Melting Cheese for Bacon Cheddar Soup

This is the moment for that gorgeous, sharp cheddar cheese! Stir it into the warm soup until it’s completely melted and the soup is looking rich and luscious. This step really makes it that classic bacon cheddar soup we all love.

Garnishing Your Loaded Baked Potato Soup

Ladle this beautiful, creamy goodness into your bowls. Now for the grand finale – sprinkle on that crumbled bacon and a generous dusting of fresh, chopped chives. It’s not officially loaded baked potato soup without them!

Tips for the Best Loaded Baked Potato Soup

Okay, let’s talk about making this loaded baked potato soup absolutely *perfect* every single time. It’s pretty straightforward, but a few little tricks really elevate it. First off, if you like your soup extra thick, don’t be afraid to simmer it uncovered for a few extra minutes after you’ve blended it. Just let some of that extra liquid evaporate – easy peasy! Or, you could just use one less potato next time, that works too!

Remember that part where we add the milk and cream? Super important: keep the heat low! Boiling after adding dairy can make it curdle, and nobody wants that in their creamy potato soup. Just a gentle warmth is all it needs. And for that super smooth, luscious finish with the cheese, make sure your soup isn’t bubbling away. Stir it in off the heat or on really, really low heat until it’s all melty and glorious. Trust me, these little things make a huge difference!

Ingredient Notes and Substitutions for Loaded Baked Potato Soup

When it comes to making the best loaded baked potato soup, a few ingredients really shine. Russet potatoes are my absolute favorite here – that high starch content is key for getting that wonderfully creamy texture without needing tons of dairy, or for getting that perfect thickness if you decide to simmer it down a bit. They just break down beautifully!

If you’re looking to make this a vegetarian dream, swapping the chicken broth for a good quality vegetable broth is a no-brainer. It’ll give you all that savory depth without the meat. Sometimes, I even find a really flavorful mushroom broth works wonders! For the milk and cream, feel free to use half-and-half if that’s what you have on hand. It’ll still give you that lovely richness. And cheese? While sharp cheddar is amazing, a good Monterey Jack or even a Colby would be delicious too. Just whatever melts like a dream!

You can always find out more about my kitchen philosophy over on my About page!

Make-Ahead and Storage for Your Creamy Potato Soup

One of my favorite things about this loaded baked potato soup is how forgiving it is! You can totally make it ahead of time, which is a lifesaver when you know a busy week is coming up. Just let the soup cool down completely after you’ve made it, then pop it into an airtight container (or a few smaller ones). It’ll keep beautifully in the fridge for about 3-4 days. When you’re ready to reheat, just coax it back to life gently on the stovetop over low heat – no need to rush it!

If you want to make a bigger batch to stash away for even longer, it freezes like a dream! Again, make sure it’s totally cool before you divvy it up into freezer-safe containers or bags, leaving a little room at the top for expansion. It’ll last in the freezer for a good 2-3 months. When you’re ready to enjoy, just thaw it in the fridge overnight and reheat it gently. Honestly, the hardest part is waiting for it to heat up! Definitely check out my other comfort food favorites for more make-ahead meal ideas!

Serving Suggestions for Loaded Baked Potato Soup

This loaded baked potato soup is practically a meal in itself, but who doesn’t love a few fun extras? To make it a full-on feast, serving it with a light, crisp green salad is always a winner – it balances out all that creamy goodness. And of course, some crusty bread for dipping is a must for soaking up every last drop!

Or, why not go all out and create a whole soup bar? Set out bowls of extra shredded cheddar, dollops of sour cream, crispy fried onions, and more chopped chives. It’s such a fun way to let everyone customize their ultimate bowl of winter comfort food. You can find more soup and salad inspiration here!

Frequently Asked Questions about Loaded Baked Potato Soup

Got questions about this amazing loaded baked potato soup? I’ve got you covered! Here are some common things people ask:

Can I make this soup vegetarian?

Absolutely! To make this loaded baked potato soup vegetarian, just swap out the chicken broth for a good quality vegetable broth. You’ll skip the bacon topping, of course, but load up on extra cheese and chives, maybe some crispy fried onions for crunch!

How do I make the soup thicker?

If you like your creamy potato soup super thick, you’ve got a couple of easy options! You can simmer the soup uncovered for about 5-10 minutes after you’ve blended it to let some of the liquid evaporate. Or, simply use one less potato when you start out. Both methods work like a charm to get that perfect cozy consistency.

Can I use different types of potatoes?

While Russet potatoes are my top pick for their starchiness that makes the soup so creamy, you can definitely use other potatoes! Yukon Golds are another great option that will give you a lovely creamy texture. Just make sure to peel them and cube them up like the recipe says. Avoid waxy potatoes like red potatoes, as they don’t break down as well for a smooth soup.

How long does this soup last in the fridge?

This loaded baked potato soup is fantastic for leftovers! It’ll stay good in the refrigerator for about 3 to 4 days. Just make sure it’s in an airtight container. Reheat it gently on the stovetop over low heat – you want to warm it through without boiling it, especially if you’ve already added the cheese.

Nutritional Information (Estimated)

Just a heads-up, these numbers are an estimate since everyone’s cooking style and ingredients can vary a bit! But for a serving of this creamy, loaded baked potato soup, you’re looking at roughly:

• Serving Size: About 1.5 cups
• Calories: Around 450
• Fat: 28g (with about 17g being saturated)
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 15g
• Sodium: 800mg

These are just ballpark figures, but it gives you a good idea! Enjoy every comforting bite.

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