Alexa, play “The falling leaveeeesss”… haha Cozy season is upon us, and this Loaded Baked Potato Soup is here to warm your soul. Creamy, cheesy soup, packed with tender potatoes, onions, and crispy turkey bacon. Top it off with more cheese, jalapeños, sour cream, and more turkey bacon. It’s a soup the whole family will love! It’s the ultimate comfort in a bowl.
This soup is the epitome of a cozy fall meal. If you love a classic Loaded Baked Potato with all the fixings, then you’re going to love this soup! It’s delicious and so simple to make. All you need is about an hour and you have a tasty and cozy bowl of soup.
The other day, someone asked me why I liked fall so much. As a homebody, it’s the perfect time for me. The colors, the changing leaves, the crisp air—not too hot, not too cold is the best. I get to stay in with out FOMO, knowing everyone else is probably doing the same. Fall is all about snuggling up with a favorite blanket, enjoying a good movie, and enjoying delicious food. To me, that’s just perfect.
Best potatoes for Loaded Baked Potato Soup?
Russet potatoes, Red potatoes or Yukon gold potatoes. They’re sturdy and hold up well in soups. Yukons and red potatoes are great because they don’t take long to cook making this soup a quick and easy to whip up.
Ingredients for this Loaded Baked Potato Soup
- Bacon: I used turkey bacon for this recipe
- Onion: yellow onion or shallot.
- Potatoes: I used gold potatoes since they cook faster.
- Butter: unsalted
- Flour: All purpose flour. Alternatively you can use arrow root flour (GF), potato starch (GF) or cornstarch.
- Chicken broth: I recommend using low sodium chicken broth, so you’re able to control the salt levels in soup.
- Heavy cream: or half and half or milk
- Cheddar cheese: sharp cheddar cheese
- Seasonings: onion powder, garlic powder, chicken bouillon, salt, pepper, Complete seasoning.
Topping ideas
- Turkey bacon
- Cheddar cheese
- Chives
- Sour cream
- crispy onions or shallots
recipe variations?
feel free to customize this baked potato soup with your favorite veggies or protein. Here are some ideas you could add.
- chicken
- kale
- mushrooms
- monterrey jack cheese
Top reasons you’ll love this Loaded Baked Potato Soup?
- it’s easy to make.
- ONE pot meal. everything is done in one pot making this super easy and don’t have to worry about dishes.
- Simple to make. Once you throw the ingredients in the pot, let the stove do the work. As it simmers, the flavors merge, making the most delicious and cozy soup.
- Creamy and loads of flavor we all know and love from the classic loaded baked potato.
- Perfect soup to enjoy for the colder months. or when you want something cozy and delicious.
How to cook Loaded Baked Potato Soup?
You can cook this in a large pot on the stove, or easily in the crockpot. Here’s my crockpot.
Tips to making the the best baked potato soup:
- Use freshly grated cheese. This is super important to ensure the soup is smooth and creamy and that the cheese melts into the soup.
- To make it creamy, suggest using heavy whipping cream. For a lighter version, use less heavy whipping cream or milk.
- Toast your seasonings. For ultimate flavor bomb toast the seasonings before adding the liquid.
How to store?
This soup can store in an tightly sealed container for up to 3-4 days. IF it lasts that long haha. Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days. It can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove.
More fall recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try my Loaded Baked Potato Soup I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Loaded Potato Soup
Equipment
- Large pot or crockpot
Ingredients
- 4-6 Yukon gold potatoes peeled and diced
- 1-2 tsp olive oil
- 4 tbsp butter unsalted
- 3 strips bacon diced
- 3 tbsp all purpose flour
- 1/2 yellow onion diced
- 3 sprigs green onion diced
- 1 cup heavy cream
- 32 oz chicken broth
- 1 cup sharp cheddar cheese grated + more for topping
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chicken bouillon
- 1/4 tsp smoked paprika
- salt + pepper to taste
Instructions
- In a large pot add in 1-2 tsp of oil then fry bacon over medium heat until crispy then remove from the pan. (if using pork bacon, you wont need to add oil as it will develop its own grease).
- Next add in butter. Once it begins to bubble, add in diced onions and green onions and cook until fragrant after 3 minutes, add in minced garlic.
- After 3 minutes add in flour. It will create a thick consistency cook for atleast 3 minutes to allow the raw flavor of the flour to be cooked out.
- Next pour in the chicken broth and whisk continuously until smooth. Allow to simmer and thicken. Next pour in the heavy cream, a dollop of sour cream and the potatoes and season. stir, cover and simmer on medium for 30 minutes or until the potatoes are fork tender. Mix occassionally.
- Add in shredded cheese and half of the bacon reserving the rest for topping. and stir until combined.
- Ladle the soup into a bowl, top with cheese, chopped turkey bacon and chives and enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
