For an even smoother soup, use an immersion blender to partially blend the soup after the potatoes have simmered. Be careful not to over-blend, as you want to retain some texture. If you prefer a smokier flavor, use smoked Gouda or Gruyere cheese in addition to the Cheddar. Garnish each serving with additional shredded Cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of freshly chopped chives or green onions. For a vegetarian option, omit the bacon and use vegetable broth in place of some of the milk for added flavor.
Loaded Baked Potato Soup
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PREP TIME15 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS91
Indulge in the comforting embrace of our Loaded Baked Potato Soup, a creamy and decadent creation that transforms the humble baked potato into a culinary masterpiece. Each spoonful is a symphony of flavors and textures, promising a delightful experience for even the most discerning palates. Prepare to be captivated by this irresistible soup, perfect for a cozy night in or a sophisticated gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol93 mg
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Fiber4 g
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Protein23 g
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Saturated Fat17 g
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Sodium817 mg
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Sugar12 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepWrap each potato individually in aluminum foil. (5 minutes)
03
StepBake in the preheated oven until potatoes are easily pierced with a fork, approximately 45 minutes to 1 hour. Let cool slightly until easy to handle. (60 minutes)
04
StepWhile potatoes are baking, place bacon in a large skillet over medium-high heat. Cook, turning occasionally, until crispy and evenly browned, about 8-10 minutes. (10 minutes)
05
StepRemove bacon from skillet and drain on a paper towel-lined plate. Once cool enough to handle, crumble or chop into small pieces. Reserve some for garnish. (5 minutes)
06
StepIn a large, heavy-bottomed pot or Dutch oven, combine milk, heavy cream, sour cream, processed cheese, and Cheddar cheese. (2 minutes)
07
StepCook over medium heat, stirring frequently, until cheeses are melted and the mixture is smooth and creamy, about 10-15 minutes. Be careful not to scorch the milk. (15 minutes)
08
StepCut the cooled baked potatoes into cubes. Add the cubed potatoes and crumbled bacon (reserving some for garnish) to the cheese mixture. (5 minutes)
09
StepSimmer over medium-low heat, stirring frequently, until the potatoes begin to soften and partially dissolve into the soup, thickening it slightly, about 15-20 minutes. (20 minutes)
10
StepSeason with onion salt and black pepper to taste. Adjust seasonings as needed.
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Sage Gerlach
May 29, 2025I added some chopped green onions on top and it was the perfect finishing touch.
Kiel Walsh
Mar 21, 2025This is now my go-to recipe for potato soup. Thank you!
Ford Baumbach
Feb 16, 2025So easy to make, and the flavor is fantastic. I highly recommend this recipe.
Dagmar Ruecker
Dec 25, 2024This soup is amazing! My family loved it and asked for seconds.
Earnest Little
Dec 3, 2024Baking the potatoes really does make a difference in the texture of the soup. So creamy!
Heaven Abbott
Aug 12, 2024I didn't have Velveeta so I used cream cheese instead, and it worked out great.