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.
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
Equipment
- Immersion Blender Not necessary, but allows you to blend right in the pot!
Instructions
- In a large saucepan, large pot 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. Doing 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 flour to the pan and stir until it coats the onion and garlic and forms a paste.
- 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.
Video
Notes
Use any type of peeled potato for this recipe! You'll need roughly 3.5 cups of chopped potatoes.
Please do not skip step 5! Since we do not build a roux in this recipe, it's essential to getting the soup nice and thick.
If you'd like an even thicker soup, just whisk 1 teaspoon cornstarch with 1 tablespoon warm water until the corn starch is completely dissolved, then add to the soup when you add the cheese!
Serving: 1, Calories: 369kcal, Carbohydrates: 7g, Protein: 11g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 105mg, Sodium: 1173mg, Potassium: 181mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1308IU, Vitamin C: 3mg, Calcium: 311mg, Iron: 0.4mg
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