Loaded Baked Potato Soup

Ingredients

Core ingredients and quantities

• 2 lbs (900 g) russet potatoes — scrubbed and cut into 3/4-inch cubes; choose starchy potatoes for a fluffy, thick body.
• 6 slices bacon — thick-cut for crisp topping and rendered fat for flavor; reserve drippings.
• 1 medium yellow onion — finely diced to melt into the base without visible lumps.
• 3 cloves garlic — minced; add near the end of sweating to avoid bitterness.
• 3 cups (720 ml) low-sodium chicken broth — adjust for thinner or thicker texture; vegetable broth works for vegetarian version.
• 1 cup (240 ml) whole milk and 1/2 cup (120 ml) heavy cream — combine for richness and stability when reheating.
• 3 tbsp unsalted butter — used with flour if making a roux.
• 3 tbsp all-purpose flour — optional for a roux; for gluten-free use arrowroot or cornstarch slurry.
• 1 1/2 cups shredded sharp cheddar — add off-heat to prevent graininess.
• Salt and freshly ground black pepper — season in stages; taste after potatoes are tender.
• Optional toppings: sour cream, chopped chives or green onions, extra bacon bits, smoked paprika.

Ingredient notes and tips
Use russets for a naturally creamy mouthfeel when partially mashed; waxy potatoes stay firmer and are better if you prefer distinct cubes. Reserve bacon fat to sauté the onion for added depth; if using pre-cooked bacon, crisp it just before serving so it remains crunchy. Choose low-sodium broth to control final salt; some cheeses are salty enough to reduce added salt. If you want a lighter soup, replace half the cream with whole milk and increase potato quantity by 25% to maintain body. For dairy-free, substitute coconut cream and a dairy-free cheese alternative, but expect a shift in flavor profile.

Gathering and Selecting Ingredients

Selecting potatoes and produce

• Russet potatoes — choose firm, dry skins; avoid sprouted or green spots. For a chunkier soup, select a mix of russet and Yukon Gold (50:50).
• Onions and garlic — yellow onions add sweetness when sautéed; use fresh garlic for aromatic depth.
• Cheese — shred your own cheddar from a block for smoother melting; pre-shredded cheese includes anti-caking agents that can affect texture.
• Bacon — thick-cut yields better texture and more rendered fat; if smoke flavor is desired, use applewood or hickory.

Choosing dairy and broth
Use whole milk plus heavy cream for a balance of body and lightness; heavy cream stabilizes the emulsion and reduces breaking when reheating. If you need a lower-fat option, replace half the cream with an equal portion of evaporated milk, but add an extra potato to maintain viscosity. For vegetarian adaptations, use a robust vegetable broth with mushroom or roasted tomato base to mimic umami. Low-sodium broths give better control over final seasoning; always salt gradually.
Equipment and utensil checklist

• Heavy-bottomed 5- to 6-quart pot or Dutch oven
• Sharp chef’s knife and cutting board
• Immersion blender or countertop blender with heat-safe pitcher
• Fine-mesh sieve (optional for silky finish)
• Slotted spoon and measuring tools

Practical tips for gathering
Buy ingredients the day you plan to cook for maximum freshness; if shopping in advance, store potatoes in a cool, dark place and cheese in airtight packaging. Pre-measure dairy and shred cheese to streamline the cooking sequence and prevent the soup from overcooking while you prepare components.

Preparation and Mise en Place

Chopping and uniform sizing

• Cut potatoes into uniform 3/4-inch (2 cm) cubes to ensure even cooking; larger cubes extend simmer time and risk uneven doneness.
• Dice onion finely so it dissolves into the base; if you prefer textural contrast, dice slightly larger and sauté until translucent but not browned.
• Mince garlic finely and keep it separate until the onion is soft to prevent burning and bitterness.

Rendering bacon and saving drippings
Place bacon in a cold skillet and heat gradually to render fat evenly; remove when crisp and drain on paper towels. Reserve 2 tablespoons of drippings to sauté the onions for a pronounced savory backbone. Chop a portion of the bacon into small bits for a topping and reserve larger pieces if you want visible bites in the soup.
Mise en place order of operations

1. Measure broth, milk, and cream and have them within arm’s reach.
2. Shred cheese and store in a bowl in the refrigerator so it stays cold until added off-heat.
3. Prepare thickening agent: whisk flour with a little cold milk to a smooth paste if using a slurry, or have flour measured for a roux process.

Advance-prep tip
If making this soup for a weeknight, chop vegetables and render bacon one day ahead and store separately; keep shredded cheese chilled to prevent clumping. Cooling rendered bacon lightly on a wire rack preserves crispness better than stacking on paper towels.

Cooking Process: Building Flavor and Texture

Step 1 — Sauté aromatics in bacon fat
Warm the reserved bacon fat in a heavy-bottomed pot over medium heat; add butter if bacon fat is insufficient. Add the diced onion and a pinch of salt and sweat until translucent, approximately 6–8 minutes. Add minced garlic in the last minute to release aroma without burning. This step creates the flavor base so keep the heat moderate.
Step 2 — Deglaze and add potatoes
Sprinkle the measured flour over the softened onions and cook 1–2 minutes to remove raw flour flavor if making a roux; whisk constantly. Gradually add 3 cups of broth while whisking to incorporate the roux and avoid lumps. Add the cubed potatoes and bring to a simmer over medium-high heat. Partially cover and simmer until potatoes are fork-tender, about 12–15 minutes depending on cube size.
Step 3 — Adjust texture
For a chunkier soup, remove a cup of cooked potatoes and mash them, then return to the pot to thicken naturally. For a silkier finish, use an immersion blender to purée 30–50% of the soup, leaving some cubes intact. If using a blender, cool slightly and work in batches to avoid steam pressure; always hold the lid with a towel and vent slightly.
Step 4 — Finish with dairy and cheese
Lower heat to gentle simmer and stir in the milk and cream; heat until just warmed — do not boil to prevent cream separation. Remove pot from heat and gradually whisk in shredded cheddar until melted and smooth. Taste and season with salt and freshly cracked black pepper. Garnish with reserved crisp bacon, chopped chives, and a dollop of sour cream when serving.

Thickening, Consistency, and Texture Control

Choosing a thickening method

• Roux (butter + flour): creates a stable, velvety base; cook raw flour taste out before adding liquid.
• Slurry (cold starch + liquid): quick and effective; use 1–2 tbsp cornstarch or arrowroot mixed with cold water for 4 cups of soup.
• Potato starch: mashing or partially blending cooked potatoes releases starches that thicken naturally and enhance mouthfeel without additional thickeners.

Texture strategies
For the classic loaded baked potato soup texture, aim for a combination of creamy base with distinct potato bites. Purée 25–50% of the soup and return it to the pot to thicken while retaining chunks. Over-blending creates a gummy texture due to excessive starch release; blend minimally and pulse to control body. If the soup becomes too thick after refrigeration, thin with warm broth and whisk vigorously to re-emulsify.
Avoiding grainy or separated cheese
Add shredded cheese off heat and stir until melted; high heat causes proteins to seize and produce a greasy, grainy texture. Use full-fat dairy and freshly shredded cheese for the smoothest incorporation. If the cheese separates, remove from heat and whisk in a small splash of warm milk to re-integrate fats.
Seasoning and balance
Season in stages: a light salt during sautéing to draw moisture from the onion, another adjustment after potatoes simmer, and a final check after cheese addition. Balance richness with an acid note like a splash of cider vinegar or lemon juice if the soup tastes overly heavy.

Finishing Touches and Toppings

Topping selection and timing
Crisp, fresh toppings provide contrast to a creamy base. Reserve and crumble cooked bacon for a crunchy finish; add chopped chives or green onions for brightness and color; stir in a spoonful of sour cream or crème fraîche per bowl to add tang and silkiness. Sprinkle a small pinch of smoked paprika or freshly cracked black pepper to accent smoky notes.
Order of assembly

1. Ladle hot soup into warmed bowls to maintain temperature.
2. Spoon on a tablespoon of sour cream or crème fraîche toward the center.
3. Scatter shredded cheddar while the soup is hot but not boiling so the cheese softens without clumping.
4. Top with reserved bacon bits and a generous sprinkle of chopped chives or green onions.
5. Finish with a drizzle of high-quality olive oil or a tiny pat of butter for sheen if desired.

Presentation and texture tips
Serve in shallow soup bowls to maximize perceived creaminess while exposing toppings. Add crisp elements last to maintain crunch. For a restaurant-style look, use a ring of shredded cheese around the center and place a dollop of sour cream in the middle, then scatter chives and bacon. If transporting, pack toppings separately and add just before serving to preserve texture.

Serving Suggestions and Pairings

Portioning and serving temperature
Serve hot from the stove at about 160–170°F (71–77°C) for an ideal balance between heat and palatability; this temperature allows flavors to open without scalding the palate. Plan for 1 to 1 1/4 cups per adult as a main with sides, or 3/4 cup as a starter. Keep the pot covered and on low heat to maintain warmth without simmering.
Bread and side pairings
Offer crusty sourdough, warm baguette slices, or garlic toast to soak up the creamy broth. Buttered rye or a seeded roll complements the potato’s earthiness. For lighter contrast, serve a crisp green salad dressed in a tangy vinaigrette to cut richness.
Beverage pairings

• White wine: unoaked Chardonnay or Riesling with a touch of acidity.
• Beer: a crisp pilsner or amber ale to balance creaminess.
• Non-alcoholic: sparkling water with lemon or a lightly brewed iced tea.

Scaling and buffet service
For buffets, keep soup in an electric warmer and stir periodically; pack toppings separately and provide ladles for guests to customize. When scaling up, increase potatoes proportionally to preserve thick, hearty texture and maintain dairy proportions to avoid a runny final product.

Storage, Reheating, and Make-Ahead Strategies

Cooling and refrigeration
Cool soup quickly by transferring to shallow containers to get below 40°F (4°C) within two hours. Store in an airtight container in the refrigerator for up to 3–4 days. Keep crunchy toppings like bacon and chives separate and only add them at service.
Freezing recommendations
Cream-heavy soups can separate when frozen; to mitigate this, freeze without dairy: cool soup, portion into freezer-safe containers, and freeze up to 3 months. When ready to use, thaw overnight in the refrigerator, reheat gently, and finish with warmed milk or cream and shredded cheese off-heat.
Gentle reheating technique
Reheat on low heat while stirring frequently to prevent scorching and separation. Add a splash of warm broth or milk to loosen the texture if it thickened in the fridge. If the soup appears grainy after reheating, remove from heat and whisk in a tablespoon of cream or a cold knob of butter to re-emulsify fats. Avoid rapid high-heat microwaving which can cause curdling.
Make-ahead workflow
Prepare the full soup base one day ahead, cool and refrigerate, and finish with dairy and cheese just before serving. Alternatively, cook potatoes and aromatics ahead and reassemble with fresh dairy at service time for best texture. Store any leftover garnishes separately and only assemble individual bowls when serving to maintain contrast in textures.

Dietary Variations and Substitutions

Vegetarian and vegan adaptations
Substitute vegetable broth for chicken broth and replace bacon flavor with smoked paprika or liquid smoke plus sautéed smoked tofu or tempeh crumbles. Use full-fat coconut milk or a commercial dairy-free creamer to approximate creaminess; finish with a dairy-free cheddar alternative and add a splash of lemon juice to brighten the profile.
Gluten-free options
Replace the roux (flour) with a cornstarch or arrowroot slurry: mix 1–2 tablespoons of starch with cold water and whisk into simmering broth until thickened. Alternatively, rely on mashed potatoes to thicken the soup and avoid added starches entirely.
Lower-fat adjustments
Use evaporated milk or a combination of skim milk and a small amount of cornstarch-thickened potato purée. Increase the potato ratio by 25% to maintain mouthfeel. For less saturated fat while keeping flavor, use turkey bacon for topping and render it to flavor the aromatics sparingly.
Flavor and texture swaps
For a smokier profile, add smoked Gouda instead of cheddar and a teaspoon of smoked salt. For a herb-forward version, fold in chopped parsley and thyme near the end and finish with a lemony vinaigrette drizzle at service. If you prefer a thinner chowder, increase broth by 1 to 2 cups and simmer uncovered to concentrate flavor.

FAQs

Can I make this soup ahead of time?
Yes. Prepare the soup base and cool quickly, then refrigerate up to 3 days. Add dairy and cheese just before serving to preserve texture; alternatively, reheat gently and stir in warm cream off-heat to finish.
Is there a vegetarian version?
Use vegetable broth and replace bacon with smoked mushrooms, smoked paprika, or tempeh bacon. Finish with dairy or dairy-free alternatives depending on dietary needs.
Can I freeze the soup?
Freeze the soup without dairy for best results; add cream and cheese after thawing and reheating. If frozen with dairy, expect slight separation and re-emulsify with whisking and a splash of warm milk.
How do I keep the cheese from becoming grainy?
Add cheese off heat and use freshly shredded full-fat cheddar. Avoid bringing the soup to a boil after cheese is added.
Which potatoes work best?
Russets provide starchiness for a creamy base; Yukon Golds add a naturally buttery flavor and hold shape better. Use a mix for balanced texture.
How can I adjust thickness?
Thicken with a roux, cornstarch slurry, or by mashing a portion of the cooked potatoes; thin with warm broth or milk.
How long does it keep in the fridge?
Store in an airtight container for 3–4 days. Reheat gently and add fresh toppings when serving.
Can I use pre-cooked or canned potatoes?
Canned potatoes are not recommended due to texture changes; pre-cooked refrigerated potatoes work but may require less simmering time and can release more starch, altering texture—adjust by adding more broth if needed.