Creamy Loaded Baked Potato: 15 Min Prep

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Creamy Loaded Baked Potato soup has been my go-to comfort food for years, especially when the weather turns chilly. I remember my first attempt at making it; I was aiming for that ultimate loaded baked potato experience in a bowl. The aroma of savory bacon and bubbling cheese filled my kitchen, promising a warm hug in every spoonful. This recipe captures that rich, velvety texture and all those delicious baked potato toppings you love. Let’s get cooking!

Why You’ll Love This Creamy Loaded Baked Potato

You’ll adore this soup because it’s pure comfort in a bowl:

Incredible flavor with tender potatoes, crispy bacon, and sharp cheddar cheese.
Super quick to make, with a prep time of just 15 minutes.
Ready in under 40 minutes total, perfect for busy weeknights.
A hearty and satisfying meal that feels indulgent yet is surprisingly budget-friendly.
It’s a crowd-pleaser that even picky eaters will devour; a true family-favorite loaded baked potato recipe.
Offers a healthier way to enjoy all the deliciousness of a loaded baked potato without all the fuss.
This loaded baked potato recipe is incredibly versatile, easily adaptable to your favorite toppings.

Ingredients for Creamy Loaded Baked Potato Soup

To create this amazing creamy potato bake, gather these essentials:

4 medium russet potatoes (about 2 lbs), peeled and diced – Russets are key for that thick, creamy texture.
4 cups low-sodium chicken broth – This forms the base of our delicious soup.
1 cup heavy cream – For that luxurious, velvety richness that makes it a true loaded baked potato experience.
6 strips of bacon, cooked and crumbled – The smoky, salty crunch is a must-have!
1 cup sharp cheddar cheese, shredded – Adds that perfect cheesy depth.
1/4 cup green onions, chopped – For a fresh, bright finish and a pop of color.
Salt and pepper to taste – To perfectly season your creamy potato soup.

How to Make Creamy Loaded Baked Potato

Making this delicious soup is simpler than you might think, and it truly delivers that ultimate comfort food experience. Follow these easy steps to achieve a velvety masterpiece!

Step 1: Begin by combining the 4 medium russet potatoes (about 2 lbs), peeled and diced with 4 cups low-sodium chicken broth in a large pot. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. This is crucial for learning how to make baked potato creamy.
Step 2: Once the potatoes are tender, carefully use an immersion blender to blend the soup directly in the pot until it’s smooth. If you prefer a soup with some texture, you can leave a few small potato chunks remaining. This step is key to achieving that perfect consistency for a creamy potato soup.
Step 3: Stir in the 1 cup heavy cream and 1 cup sharp cheddar cheese, shredded. Continue stirring until the cheese is completely melted and the soup is wonderfully smooth and creamy. The aroma at this stage is just heavenly!
Step 4: Season the soup generously with salt and pepper to taste. Start with a little and add more as needed. This ensures every spoonful is perfectly balanced.
Step 5: Ladle the hot soup into bowls. Garnish generously with the 6 strips of bacon, cooked and crumbled, the 1/4 cup green onions, chopped, and a little extra shredded cheese. These toppings are fantastic loaded potato ideas for dinner and really elevate the dish. Serve immediately and enjoy your homemade creamy loaded baked potato soup!

Pro Tips for the Best Creamy Loaded Baked Potato

To ensure your soup is truly exceptional, try these insider tips:

For the smoothest soup, use russet potatoes as they break down beautifully.
Don’t skip the step of letting the potatoes simmer until perfectly tender; this is crucial for texture.
Taste and adjust seasoning *after* adding the cheese and cream, as they can alter the saltiness.
If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. For more on blending techniques, check out this guide on using an immersion blender.

What’s the secret to perfect Creamy Loaded Baked Potato?

The magic lies in the texture! Blend the soup until it’s wonderfully smooth, but intentionally leave some small potato chunks. This creates a satisfying mouthfeel, making it more interesting than a completely pureed soup and truly elevating it to a delicious cheesy baked potato recipe.

Can I make Creamy Loaded Baked Potato ahead of time?

Absolutely! You can prepare the soup base (steps 1-4) up to 24 hours in advance. Store it covered in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop, adding the cream and cheese at the end, and then top with your favorite garnishes.

How do I avoid common mistakes with Creamy Loaded Baked Potato?

A common pitfall is overcooking the potatoes until they’re mushy. Ensure they are just fork-tender. Also, avoid boiling the soup vigorously after adding the cream, as this can cause it to separate. Gentle simmering is key. For more on preventing dairy separation in soups, you can refer to resources on dairy in cooking.

Best Ways to Serve Creamy Loaded Baked Potato

This hearty soup is a meal in itself, but it also pairs beautifully with a few simple additions. For a complete and satisfying loaded baked potato dinner recipe, consider serving it alongside a crisp green salad with a light vinaigrette. This adds a refreshing contrast to the rich, creamy soup. You could also offer crusty bread or garlic bread for dipping – perfect for soaking up every last drop!

Creamy Loaded Baked Potato: 15 Min Prep - Creamy Loaded Baked Potato - additional detail

Nutrition Facts for Creamy Loaded Baked Potato

Here’s a look at what you can expect in each serving of this delicious soup:

Calories: 420
Fat: 30g
Saturated Fat: 15g
Protein: 10g
Carbohydrates: 36g
Fiber: 4g
Sugar: 2g
Sodium: 820mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.

How to Store and Reheat Creamy Loaded Baked Potato

Properly storing and reheating your delicious Creamy Loaded Baked Potato soup ensures you can enjoy its comforting goodness for days to come. After cooking, allow the soup to cool down slightly at room temperature for about an hour before transferring it to airtight containers. For refrigeration, it will keep well in the fridge for about 3 to 4 days. If you’re planning to store it for longer, freezing is a great option; your creamy potato soup recipe can be frozen for up to 3 months. Make sure to use freezer-safe containers or bags, leaving a little headspace for expansion.

When it’s time to reheat, thaw frozen soup overnight in the refrigerator. Gently warm the soup on the stovetop over low to medium heat. Stir frequently to ensure even heating. If the soup has thickened considerably during storage, add a splash of milk or broth to reach your desired consistency. Avoid boiling the soup after reheating, as this can affect the creamy texture.

Frequently Asked Questions About Creamy Loaded Baked Potato

What makes a potato loaded?

A potato is considered “loaded” when it’s topped with a generous combination of delicious ingredients that go beyond the basics. Typically, this includes cheese, bacon, sour cream, and green onions, mimicking the beloved flavors of a loaded baked potato. My favorite way to achieve this in soup form is by blending the potatoes until smooth but leaving some texture, then loading each bowl with those classic toppings!

How do I get creamy baked potatoes in soup form?

The key to achieving that perfect creamy texture in your soup is using the right potatoes and blending them correctly. Russet potatoes are ideal because they have a high starch content, which helps thicken the soup naturally. After simmering the potatoes until they’re tender, use an immersion blender to smooth them out. For an extra creamy result, blend until mostly smooth but leave a few small chunks for texture. Adding heavy cream and shredded cheddar cheese at the end also contributes to that luxurious, creamy mouthfeel.

Can I make this soup vegetarian?

Absolutely! To make this a vegetarian delight, simply swap the chicken broth for a good quality vegetable broth. You can also omit the bacon or replace it with vegetarian bacon crumbles for a similar smoky flavor. The rest of the ingredients, like the potatoes, cream, cheese, and green onions, are already vegetarian-friendly, making it an easy adaptation for a hearty vegetarian meal.

What are some other good loaded potato ideas for dinner?

Beyond soup, loaded baked potatoes themselves are a fantastic dinner! You can bake large potatoes until fluffy, then split them open and fill them with chili, cheese, sour cream, and chives. Another idea is a loaded potato casserole, which layers sliced potatoes with cheese, bacon, and a creamy sauce, then bakes it all together. This soup is a wonderful way to enjoy those classic flavors in a comforting, easy-to-eat format.

Variations of Creamy Loaded Baked Potato You Can Try

While this classic recipe is amazing, don’t be afraid to get creative! Here are a few ways to switch up your creamy potato bake.

Vegetarian Delight: Swap the chicken broth for a rich vegetable broth and omit the bacon, or substitute it with crispy vegetarian bacon bits for that savory crunch. This keeps all the delicious flavor for a hearty vegetarian meal.
Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat) when simmering the potatoes. This adds a wonderful warmth that complements the creamy texture beautifully.
Cheesy Extravaganza: Experiment with different cheeses like Monterey Jack, Gruyere, or even a touch of smoked gouda along with the cheddar. For a fun twist that resembles a loaded potato casserole, you could even stir in some cream cheese for extra creaminess.
Heartier Soup: For an even heartier meal, consider adding diced ham or shredded chicken. This transforms the soup into a more robust dish, perfect for a chilly evening when you need something truly filling.

Creamy Loaded Baked Potato: 15 Min Prep

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Author: Jannet Lisa
Total Time: 40 minutes
Yield: Serves 6
Diet: Vegetarian

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Description

Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This rich and creamy soup features buttery russet potatoes, crispy bacon, and sharp cheddar cheese, all blended into a velvety masterpiece. Topped with green onions for a fresh crunch, this dish warms both the heart and soul. Easy to prepare and customizable with your favorite toppings, this soup will quickly become a family favorite.

Ingredients

Scale

4 medium russet potatoes (about 2 lbs), peeled and diced
4 cups low-sodium chicken broth
1 cup heavy cream
6 strips of bacon, cooked and crumbled
1 cup sharp cheddar cheese, shredded
1/4 cup green onions, chopped
Salt and pepper to taste

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Instructions

In a large pot over medium heat, combine diced potatoes with chicken broth. Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.
Using an immersion blender, blend the mixture until smooth. If desired, leave some chunks for texture.
Stir in heavy cream and shredded cheddar cheese until well combined.
Season with salt and pepper to taste.
Serve hot in bowls topped with crumbled bacon, additional cheese, and chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for up to three days.
To reheat, warm gently on the stove, adding a splash of milk if it thickens too much.
For perfectly creamy soup, blend until smooth but leave some potato chunks for texture.
Avoid overcooking potatoes; they should be fork-tender but not mushy.
Adding toppings just before serving keeps them crispy and fresh.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American