The Best Loaded Baked Potato Soup (Copycat Recipe)
This Loaded Baked Potato Soup is the most comforting meal! This is a naturally gluten-free potato soup, made with basic ingredients and savory spices.
For me, loaded baked potato soup is the ULTIMATE comfort food! I based this delicious soup recipe on Chili’s baked potato soup, which (don’t laugh) was my absolute favorite soup as a teenager! I was amazed by this soup that had all of the good flavor of baked potatoes, but somehow, was even better! My now husband and I had a lot of our dates at Chili’s restaurant and really loved their smoky salsa and this loaded potato soup recipe!
The base for this soup is onions and garlic sauteed in bacon grease, which honestly might be the best smell in the world! The potatoes are cooked in the sauteed onions and garlic, with chicken broth and savory seasonings, which infuses the potatoes with so much flavor.
I rely on the cooked potatoes a bit to thicken the soup, as well as heavy cream and cheese! This comforting soup has layers of flavor and truly makes the absolutely most out of a basic potato!
When it comes to the texture of this soup, you have options! My recipe instructions advise you to partially mash the potatoes in the soup with a potato masher or immersion blender to help creative the perfect creamy texture, as the mashed potatoes will naturally thicken the soup. If you prefer a chunkier texture, don’t do any blending or mashing at all! Or, you can fully blend the soup if you’d prefer the texture of the finished soup to have a super creamy consistency.
Ingredient Substitutions and Additions
There are plenty of available substitutions for this creamy soup! I think it’s always best to use the ingredients you already have on hand. Here are a few suggestions:
- Substituting white onions for the yellow onions is absolutely fine.
- I like Yukon gold potatoes equally in this recipe, so feel free to use them.
- For garnish, you can use crispy bacon bits if you have them.
- Substitute chicken stock, vegetable stock or vegetable broth for the chicken broth.
- For the garlic, you can use minced garlic (jar), fresh garlic or add extra garlic powders if you don’t have minced garlic on hand.
- Use whatever variety of cheese you have on hand in place of the cheddar, so long as it melts easily!
Looking for more amazing and flavorful soup recipes? I recommend my Broccoli Cheddar Soup | Crack Chicken Noodle Soup | Slow Cooker Vegetable Barley Soup | Creamy Pumpkin Soup | Creamy Crab Soup with Potatoes and Corn | Butternut Squash Soup | Spicy Sweet Potato Soup
Serving Suggestions
I won’t lie, this recipe makes a hearty bowl of soup! I love to serve it on cozy evenings with crusty bread or garlic toast. It is just so satisfying to dip the bread in this soup!
If you’d like to add a bit more to your meal, I recommend a light salad recipe like my Italian house salad, Greek salad, Harvest salad, or Arugula Pear salad. This soup is very rich and a crunchy salad provides such a nice balance!
Storing Leftover Potato Soup
Allow the hot soup to completely cool on the counter before transitioning to an airtight container. Store in the refrigerator for 2-3 days and reheat gently.
The Best Loaded Baked Potato Soup (Copycat Recipe)
Equipment
- Immersion Blender Not necessary, but allows you to blend right in the pot!
Ingredients
- 4 russet potatoes large, peeled and diced
- 6 slices bacon chopped into small, bite-sized pieces
- ¾ cup yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon thyme dried
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon rosemary dried
- 1/4 teaspoon onion powder
- 1 pinch cayenne pepper optional
- 3 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- ½ cup sour cream
- 1/2 teaspoon salt or more to taste, I use close to 1 teaspoon
- 1/2 teaspoon black pepper or more to taste
Optional garnishes:
- chopped green onion (green part), shredded cheddar cheese, sour cream, cooked bacon crumbles, a dash of hot sauce
Instructions
- In a large saucepan or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Turn the heat off and let the remaining bacon grease cool down for 5-10 minutes. This will make sure your onion doesn't burn when you add it.
- After cooling a bit, heat the pot with the bacon grease over low-medium heat. Add the chopped onion. Sauté onion in the bacon fat until it starts to become translucent and fragrant, about 4-5 minutes. Add the minced garlic and sauté for about 30 seconds, scraping the bottom of the pot with a wooden spoon to lift up any bits that get stuck. Do not allow the garlic to burn as it will become bitter.
- Add the diced potatoes, dried thyme, smoked paprika, dried rosemary, onion powder, and cayenne pepper (if using) to the pot. Stir well to coat the potatoes and spices evenly.
- Pour in the chicken broth and bring to a boil. Turn the heat to low-medium and cover. Allow to simmer for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Using a potato masher or immersion blender, mash about half of the mixture in the pot. This will help the potatoes naturally thicken the soup while still leaving some potato chunks for texture. You can also remove half of the mixture into a blender to get it super smooth, then return to the pot.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to heat the soup over low heat until the cheese melts and the soup is creamy, stirring occasionally, 4-5 minutes.
- Season the soup with salt and pepper to taste. Remember to taste and adjust these seasonings as needed. I usually call for less salt and pepper than I actually add myself, because I love salty food.
- Ladle the loaded baked potato soup into bowls and garnish with the crispy bacon and chopped green onions. You can also garnish with additional cheese, a dollop of sour cream, oyster crackers or any other toppings you like. Serve hot.
