Baked Potato Soup: A Creamy, Loaded Comfort Classic

Baked Potato Soup is the ultimate comfort food that combines the warmth of baked potatoes with the creaminess of a perfect soup. This Loaded Baked Potato Soup is packed with smoky bacon, melted cheddar, and fresh chives, making it a hearty meal for any occasion. Whether you’re looking for a cozy dinner or a crowd-pleasing recipe, this easy Baked Potato Soup with hashbrowns is sure to hit the spot.

Why You’ll Love It

This Baked Potato Soup recipe is a game-changer for soup lovers. It’s creamy, cheesy, and loaded with all the flavors of a baked potato, making it a comforting and satisfying meal. The best part? It’s incredibly easy to make and customizable to your liking. If you’re a fan of Loaded Cheesy Potato Soup, you’ll love how this recipe brings all the familiar flavors together in a single pot.

It’s Perfect for Everyone

This Loaded Baked Potato Soup is a family favorite, perfect for chilly evenings or even a quick weeknight dinner. It’s also a great option for entertaining guests, as it’s easy to scale up. For a quicker prep, you can even use store-bought hashbrowns to make this Cheddar Baked Potato Soup a breeze.

Ingredients

4 large baking potatoes, peeled and diced
6 slices of bacon, diced
1 medium onion, chopped
3 cloves of garlic, minced
1 cup all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
1 ½ cups shredded cheddar cheese
½ cup sour cream
1 cup frozen hashbrowns, thawed
Salt and pepper to taste
Fresh chives or green onions for garnish

How to Make

Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave the grease in the pot.
Sauté the Onion and Garlic: Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
Add Potatoes and Flour: Stir in the diced potatoes and flour, cooking for 1-2 minutes to coat the potatoes evenly.
Pour in Broth and Milk: Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Add Hashbrowns and Cheese: Stir in the thawed hashbrowns and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
Combine Everything: Add the cooked bacon back into the pot, season with salt and pepper, and let the soup simmer for 10-15 minutes until thickened.
Serve: Ladle the soup into bowls and top with sour cream, extra cheese, and a sprinkle of chives or green onions.

Storage & Reheating Tips

This Loaded Baked Potato Soup is perfect for meal prep! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. For reheating, simply warm it over low heat on the stove or in the microwave until steaming hot. Add more milk if the soup thickens too much during storage.

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FAQs and Conclusion + CTA

FAQs

Q: Can I make this Baked Potato Soup vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Q: Can I freeze this soup?
Yes, but it’s best to freeze it before adding the cheese and sour cream. When you’re ready to serve, thaw and reheat, then stir in the cheese and top with fresh garnishes.

Q: What if my soup is too thick?
If the soup becomes too thick, you can thin it out with a little extra milk or broth.

If you’re looking for a hearty, flavorful soup that feels like a warm hug, this Loaded Baked Potato Soup is a must-try. It’s easy, loaded with flavor, and perfect for any occasion. Whether you’re a fan of Loaded Baked Potato Soup or just love creamy soups, this recipe is sure to become a staple in your kitchen.