The Ultimate All the Trimmings Loaded Baked Potato Soup

The Ultimate All The Trimmings Loaded Baked Pota

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• Tbsp Unsalted Butter
• medium Yellow Onion, finely diced
• stalks Celery, finely diced
• /4 cup All-Purpose Flour
• lbs Russet Potatoes, peeled & cubed
• cups Chicken or Vegetable Broth (low sodium preferred)
• cups Whole Milk or Half-and-Half
• Salt and Freshly Ground Black Pepper, to taste
• oz Smoked Bacon, cooked until crisp and crumbled
• 1/2 cups Sharp Cheddar Cheese, grated
• /2 cup Sour Cream or Crème Fraîche
• /4 cup Fresh Chives, chopped

Instructions:

• Cook the bacon in a skillet until very crisp. Remove bacon, reserving 2 tablespoons of the rendered fat in the skillet (discard or save the rest). Set the cooked bacon aside.
• In a large Dutch oven over medium heat, melt the reserved bacon fat (or use the butter). Add the diced onion and celery. Sauté gently until softened and translucent, about 6-8 minutes.
• Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
• Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
• Add the cubed potatoes, salt, and pepper to the pot. Return to a simmer, then reduce heat to medium-low, cover partially, and cook until the potatoes are fork-tender (about 15-20 minutes).
• Remove the pot from the heat. Using a potato masher, mash the potatoes right in the pot until you reach your desired consistency.
• Stir in the milk/half-and-half and the sour cream/crème fraîche until smooth. Return to very low heat—do not boil once milk products are added.
• Remove from heat again. Stir in the grated cheddar cheese in batches, stirring until fully melted and creamy. Taste and adjust seasoning.
• Ladle the hot soup into bowls. Garnish generously with crumbled bacon, a dollop of extra sour cream, and a sprinkle of fresh chives.

Nutrition Facts

Calories	523 kcal
Protein	12.1 g
Fat	30.3 g
Carbs	33.0 g
Fiber	6.1 g
Sodium	394 mg

Recipe Info

Category	Soup
Cuisine	American

Get Ready to Dive into the Ultimate Bowl of Comfort

Right, picture this: it’s absolutely chucking it down outside, maybe a bit nippy. You’ve had a long day, and you need something truly brilliant. That's where this Loaded Baked Potato Soup comes strutting in. Honestly, the smell that fills your kitchen when this is bubbling away? Proper heaven.

We’re not messing about here. This isn't some watery broth with a few sad potato bits floating around, no thank you. This is the thick, creamy, fully loaded version—the kind that sticks to your ribs and makes you feel instantly better. If you want a serious flavour upgrade for your weeknight meal plan, you’ve landed in the right spot.

Sorting Out Your Soup Worries

I know what you’re thinking when you search for a Loaded Baked Potato Soup Recipe . First, "Will it taste cheesy enough?" Second, "Is this going to take all afternoon?" And finally, "How do I stop it from tasting bland?" Good questions, all of them!

This guide sorts all that out. We’re making sure the bacon flavour actually makes it into the soup, not just sits on top. Plus, we use simple methods to guarantee that dreamy, thick texture every single time. Unlike those other places that just list ingredients, we explain why we do things, making this the most foolproof Easy Loaded Baked Potato Soup you’ll ever try.

Building That Dreamy Base

Now, let’s talk about getting the foundation sorted for this Creamy Baked Potato Soup . It all starts with the bacon fat, trust me on this one. Don't chuck it away! We use a touch of that smoky gold, along with butter, to soften our onions and celery. This step builds flavour depth before we even see a potato.

Next up is making the roux—don't let that word scare you; it’s just flour and fat stirred together. It’s crucial because it stops the soup from separating later on. I learned the hard way years ago that if you rush the roux, your soup ends up thin. Give it a good minute or two to cook off that raw flour taste.

Then, in goes the broth and the spuds, and we let the magic simmer.

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Right then, let's get cracking on a recipe that’s pure, unadulterated comfort food. Nothing quite hits the spot like a proper Loaded Baked Potato Soup —it’s like getting a giant, warm hug in a bowl. This recipe is designed to be rich, deeply savoury, and satisfying, just like something you’d expect from a decent country pub, but easier to whip up in your own kitchen. If you’ve ever wanted a top-tier Loaded Baked Potato Soup Recipe , you’re in the right place.

Core Shopping List

Gathering your bits and bobs is half the battle, honestly. For the base of this Creamy Baked Potato Soup , we need the right spuds. Grab about 2 lbs (900g) of Russet potatoes. They are starchy, see? That starch is your secret weapon for thickness. You’ll also need 4 Tbsp (56g) of unsalted butter—don't skimp on the fat here; it carries flavour. Bacon-wise, aim for thick-cut; about 6 oz (170g) cooked until shatteringly crisp. For the cheese, get a block of sharp cheddar and grate it yourself. Trust me on this one—pre-shredded stuff just doesn’t melt right for a proper Twice Baked Potato Soup feel.

Flavour Architecture

This is where we build the depth. The onions and celery sautéed gently in the beginning aren't just filler; they create a sweet aromatic base. Then comes the flour mixed with the fat, which we call a roux. That roux, cooked for just a minute or two until it smells nutty, is crucial for stopping your Easy Loaded Baked Potato Soup from being thin and weedy. For umami, the bacon fat helps loads, but if you're making a vegetarian version, chuck in a teaspoon of Marmite with your broth—it gives that salty, deep savouriness you crave.

Equipment & Mise en Place

You don't need a fancy kitchen for this. A big, heavy pot—a Dutch oven is brilliant, but any sturdy pot will do—is essential for even heating. For prep, this is my top tip: Get all your chopping done first. Dice those onions and celery, cube those potatoes, and grate that cheese before you even think about turning the heat on. This is what chefs call mise en place , and it stops you from burning the butter while you’re wrestling with a potato peeler mid-recipe. If you’re dreaming of a Loaded Baked Potato Soup Slow Cooker version, prep is even more vital for easy layering later! When it comes to mashing, I prefer a good old-fashioned hand masher to leave some texture, but an immersion blender will get you that super smooth finish if you’re after a more classic Soups With Potatoes texture.

Right then, let's get cracking on a recipe that’s pure, unadulterated comfort food. Nothing quite hits the spot like a proper Loaded Baked Potato Soup —it’s like getting a giant, warm hug in a bowl. This recipe is designed to be rich, deeply savoury, and satisfying, just like something you’d expect from a decent country pub, but easier to whip up in your own kitchen. If you’re after a Loaded Baked Potato Soup Recipe that delivers on flavour every single time, you’ve landed in the right spot.

Before You Cook

Get your bits and bobs sorted first, that’s my golden rule. Don't start cooking until everything is prepped. My neighbour, Brenda, always rushes this bit and ends up with half-cooked onions. Not us! We want those onions sweet, not sharp.

Make sure you grate that cheese fresh. Seriously. Pre-shredded bags are full of chalky nonsense that stops them melting right. We need that velvety texture for our Creamy Baked Potato Soup . Also, get that bacon crispy before you start anything else. We need that glorious fat for flavour later.

The biggest pitfall here? Adding the milk or cream too early, or boiling it too hard after adding the cheese. If you blast it, the cheese goes stringy. We want smooth city, not lumpy mess. We are aiming for a Twice Baked Potato Soup vibe, not a potato stew, see?

Guided Cooking Sequence

Follow these steps, and you’ll be laughing. Remember, time and temperature are your friends, but your nose and ears are your best guides.

1. Crisp the Bacon: Get that bacon sizzling away in a pan. Cook it until it’s properly crisp—we’re talking brittle, not chewy. Scoop it out. You should have about 2 tablespoons of fat left in the pan for step 2. If you're using a Crock Pot Loaded Baked Potato Soup method later, you’ll still need this initial step for flavour.
2. Softening the Stars: Melt the bacon fat (or butter if you’re skipping meat) in your big pot over medium heat. Chuck in the onions and celery. Cook them gently for about 6 to 8 minutes . You want them soft, smelling sweet, and translucent. If they start browning too fast, turn the heat down—we're sweating them, not frying them hard.
3. The Flour Power (Roux): Sprinkle in the flour and stir it in for a solid 90 seconds . This cooks out the raw taste. It’ll look like wet sand. Keep stirring!
4. Broth Up: Slowly, I mean slowly , whisk in the broth. If you dump it all in at once, you’ll get lumps the size of plums. Once smooth, bring it up to a gentle simmer.
5. Potato Time: Add your cubed potatoes. Chuck in your salt and pepper. Let it bubble gently, covered loosely, for 15 to 20 minutes . The potatoes should be easily mashed with a fork—no resistance, like warm butter.
6. The Mash-Up: Take the pot OFF the heat for a moment. Mash those potatoes right in the pot. I like mine slightly lumpy—it gives character, like an old armchair.
7. Creamy Finish: Stir in the milk and sour cream. Now, this is crucial: only return it to the lowest possible heat . We are warming through, not boiling. Once it’s hot, take it off the heat again and stir in that gorgeous grated cheddar until it vanishes into the soup. It should be thick enough to coat the back of a spoon. That’s how you nail this Easy Loaded Baked Potato Soup .

Save-It Section

If you’re making a massive batch—and honestly, why wouldn't you?—storage is key. This soup keeps brilliantly. Cool it completely, then pop it into an airtight container in the fridge for up to 4 days . The flavour actually deepens overnight!

If you need to reheat it later, do it slowly on the stovetop, adding a splash of extra milk or broth if it seems too thick. Never reheat cheesy soups on high; you’ll just split the cheese again.

Emergency Fix List

Got a wobble? Don’t panic.

• Too Salty? Don’t add more liquid! Add a peeled, raw potato quarter to the simmering soup for 10 minutes. The potato will soak up some of the excess saltiness. Fish it out before serving.
• Too Thin? If it’s not thick enough after mashing, mix 1 teaspoon of cornflour with 2 teaspoons of cold water (a slurry) and stir that into the simmering soup until it thickens up nicely.
• Sauce Separated (Curdled)? This usually happens if you boiled it hard after the dairy went in. Take it off the heat immediately. Whisk in a tablespoon of cold water or a spoonful of sour cream vigorously . Sometimes, this calms the emuon down. If all else fails, blend it smooth—that often masks the separation!

Honestly, mastering Soups With Potatoes like this is brilliant. Serve it up piping hot with loads of bacon bits, and nobody will ever guess how simple it was. Enjoy!

Right then, let's get cracking on a recipe that’s pure, unadulterated comfort food. Nothing quite hits the spot like a proper Loaded Baked Potato Soup —it’s like getting a giant, warm hug in a bowl. This recipe is designed to be rich, deeply savoury, and satisfying, just like something you’d expect from a decent country pub, but easier to whip up in your own kitchen. This isn’t your watery, thin soup that promises potatoes but delivers disappointment. This is the real deal: a thick, velvety potato and cheese base studded with crispy bacon, sharp cheddar, and fresh chives. It’s rich, smoky, and absolutely smashing on a chilly evening.

Taste & Texture Upgrades

If you want to take this from 'great' to 'phone-your-mum-for-the-recipe' level, listen up. For garnishes, skip the tired sprinkle of cheese. Instead, melt a tiny knob of butter with a pinch of smoked paprika and drizzle that over the top after the sour cream dollop. It gives it a brilliant sheen. I also always use thick-cut bacon; cooking it until it’s almost burnt at the edges gives you that intense smoky crunch we’re after. My personal bodge job when I’m in a hurry? If I forget to buy fresh chives, I’ll crush a few lightly salted plain crisps (or chips, if you're over the pond!) over the top for texture. It sounds mad, but trust me, it works. Where other Loaded Baked Potato Soup Recipe versions fall flat is usually the seasoning; they don't use enough salt to bring out the potato flavour. We're fixing that here.

Nutrition & Dietary Paths

Now, for the numbers folks. Per serving, you're looking at roughly 600 calories, a solid 25g of protein, and around 38g of fat, mostly from that lovely cheese and bacon. It’s not exactly diet food, is it? For lighter calories, you can swap the whole milk for skimmed milk, but you’ll lose body—a fair trade-off if that's your goal. For a dairy-free version, this is where it gets interesting. You need to focus on the texture. Ditch the cheese, but use nutritional yeast for that cheesy tang, and use cashew cream instead of sour cream. It won't be exactly the same, but it keeps that luxurious mouthfeel essential to any great Creamy Baked Potato Soup .

Serving & Pairing Ideas

You simply must serve this with something crusty. A good sourdough will mop up every last bit of cheesy goodness. If you’re after an even richer experience, think about making this a Twice Baked Potato Soup by stirring in some roasted garlic right before serving. For leftovers, this stuff keeps brilliantly in the fridge for three days. Reheat gently on the hob—never microwave it unless you enjoy cement-like soup texture. If you’ve got the time, making a batch of this Crock Pot Loaded Baked Potato Soup means you can set it off in the morning and come home to pure bliss.

Honestly, you’ll wonder why you ever bothered with simpler Soups With Potatoes . This Easy Loaded Baked Potato Soup is the main event. Go on, get stuck in and let me know how you tweak it!

If you're craving more ideas, explore Mississippi Mud Potatoes Rich Loaded Potato Casserole , The Proper Creamy Au Gratin Potatoes with Gruyère and Crispy Parmesan Potatoes Fluffy Inside Golden Outside .