The Best Easy Baked Potato Soup: A Loaded Comfort Food Classic

Get ready to cozy up with a bowl of the most comforting, decadent, and incredibly Easy Baked Potato Soup. This recipe is the ultimate one-pot wonder, a rich and hearty meal that captures all the beloved flavors of a fully loaded baked potato. This Cheesy Baked Potato Soup is packed with tender potatoes, crispy bacon, and a savory, velvety-smooth cheddar cheese broth. It’s the perfect, simple dinner for a chilly evening and is a guaranteed hit with the whole family.

Why This is the Ultimate Comfort Soup

This recipe for Loaded Potato Soup is a fan favorite for so many reasons.

• Tastes Just Like a Loaded Baked Potato: It has all the classic, irresistible flavors of bacon, cheese, sour cream, and chives.
• Incredibly Creamy and Hearty: This is a substantial and satisfying soup that eats like a full meal, making it one of the Best Soup Recipes.
• A Simple One-Pot Meal: The entire soup comes together in a single pot or Dutch oven, which means deep flavor development and minimal cleanup.
• A Family-Friendly Favorite: The comforting, classic flavors of this Easy Potato Soup Recipe are a guaranteed hit with both kids and adults.

Your Simple Ingredient Checklist

This recipe uses a handful of simple ingredients to create a spectacular meal.

The Ingredient Lineup:

• 6 strips of bacon
• ½ a medium onion, chopped
• 4 large Russet potatoes, peeled and diced
• ¼ cup of all-purpose flour
• 4 cups of whole milk
• 1 cup of chicken broth
• 1 clove of garlic, minced
• ¾ cup of grated sharp cheddar cheese
• ¾ cup of sour cream
• Chopped scallions (green onions) to taste
• Salt and pepper to taste

Step-by-Step Instructions

This impressive soup comes together easily right on your stovetop.

Part 1: Build the Flavor Base

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it is brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate, leaving about 2 tablespoons of the bacon grease in the pot.
2. Sauté the Aromatics: Add the chopped onion to the pot with the bacon grease and cook for about 5 minutes, until the onion has softened.

Part 2: Cook the Soup

1. Add Potatoes and Liquids: Add the diced potatoes, minced garlic, chicken broth, and whole milk to the pot.
2. Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
3. Make it Creamy: Use a potato masher or an immersion blender to partially mash the potatoes directly in the pot. You want to create a thick, creamy base but still leave some nice chunks of potato for texture.

Part 3: The Cheesy Finish

1. Add the Final Ingredients: Reduce the heat to low. Stir in the shredded cheddar cheese until it is completely melted. Stir in the sour cream and most of the crispy bacon and chopped scallions (reserving some for garnish).
2. Serve: Season the soup with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with the remaining bacon, scallions, and a little extra cheese.

Frequently Asked questions (FAQ)

1. Can I use a different kind of potato for this recipe? For this Baked Potato Soup Recipe, starchy potatoes like Russets are the best choice. They break down beautifully during cooking, which helps to create a naturally thick and creamy soup. Yukon Gold potatoes would also be a good alternative for their buttery flavor.

2. Can I make this soup in a slow cooker? Yes, this recipe can be adapted for a crockpot. You would cook the bacon and sauté the onions on the stovetop first. Then, add the cooked bacon, onions, potatoes, garlic, broth, and milk to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender. In the last 30 minutes, mash some of the potatoes and stir in the cheese and sour cream.

3. What can I add to make this a Loaded Baked Potato Soup? This recipe is already a fantastic Loaded Baked Potato Soup! The key is in the toppings. In addition to the bacon, cheese, and scallions, you could also offer a dollop of extra sour cream or some steamed broccoli florets to truly replicate the “fully loaded” experience.

4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it cools. Reheat it gently in a saucepan on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to thin it back down to your desired consistency.