Loaded Baked Potato Soup

There’s something about a loaded baked potato that hits different, but let’s be real—you can’t snuggle up with a baked potato the way you can with a big bowl of soup! So, let’s take everything you love about a baked potato—crispy bacon, sharp cheddar, sour cream, fresh green onions—and turn it into a thick, velvety potato soup that’s perfect for those cold, icy, or snowy winter days. This creamy soup is everything you want in a cozy meal: warm, comforting, and packed with all the delicious toppings we crave. OFF THE CHAIN!

Ingredients for Loaded Baked Potato Soup

Before we get cooking, let’s go over what you’ll need for this Loaded Baked Potato Soup. Each ingredient plays a key role in bringing the soup to life. Here’s a quick breakdown:

• Potatoes (peeled and diced): The heart of this soup, the potatoes add the base and texture. They break down slightly as they cook, making the soup extra creamy.
• Bacon (chopped): Crispy bacon = flavor explosion. You’ll cook this up first to get that smoky goodness, and then use the bacon grease to cook the veggies.
• Butter: Adds richness to the soup and helps to create the roux.
• Celery (diced): Adds a nice crunch and freshness that balances out the creamy and cheesy elements of the soup.
• Onion (diced): Adds a savory, sweet flavor that forms the base of the soup.
• Garlic (minced): Brings in that wonderful, aromatic flavor that pairs so perfectly with potatoes and bacon.
• Off the chain seasoning: If you haven’t tried this seasoning yet, it’s – yeah you guessed it- off the chain! It’s got a perfect blend of spices that really enhances the flavor profile of this soup. If you don’t have it just use your favorite all purpose seasoning. 
• Oregano: A classic herb that adds a bit of earthiness and brightness to the soup.
• Smoked paprika: A little smoky heat goes a long way, and this paprika really adds depth and color. 
• Flour: Helps thicken the soup and give it that creamy consistency.
• Chicken broth: The base liquid for the soup. It adds a savory depth that makes it even more comforting.
• Whole milk & heavy cream: The milk and cream combo is what gives this soup it’s rich, velvety texture. The perfect pair for any creamy soup.
• Sharp Cheddar cheese: Because what’s a loaded baked potato without cheese? It melts into the soup and makes it cheesy and delicious.
• Green onions (sliced): These add a touch of freshness and a mild oniony kick. Plus, they make for the perfect garnish.
• Salt and pepper: To taste—season as you go to make sure the soup is perfectly balanced.

How to Make Loaded Baked Potato Soup

Now that you know what goes in it, let’s talk about how to make this perfect soup. The process is pretty straightforward, but the flavors build up as you go. Here’s how to do it:

1. Cook the bacon: In a large pot or dutch oven, cook the bacon over medium heat until crispy. Remove it and set aside (you’ll add it back in later). Keep that delicious bacon grease in the pot!
2. Sauté the veggies: Add the diced onion and celery to the bacon grease and sauté until they start to soften and become fragrant, about 3-4 minutes.
3. Add garlic: Once your veggies are looking good, toss in the minced garlic and cook for another minute. You want the garlic to become aromatic, not burnt.
4. Butter and flour: Add the butter to the pot and let it melt, then sprinkle in the flour. Stir it constantly for about 2 minutes to make a roux (this will help thicken your soup).
5. Add the liquids: Pour in the chicken broth, whole milk, and heavy cream. Stir everything together and bring it to a simmer.
6. Add the potatoes: Toss in the diced potatoes and mix to combine. Now’s the time to season with the Off the Chain seasoning, oregano, smoked paprika, salt, and pepper.
7. Simmer the soup: Bring the soup to a simmer, then lower the heat to medium-low. Let it simmer for about 20 minutes, or until the potatoes are tender.
8. Finish the soup: Once the potatoes are tender, turn the heat to low and add the crispy bacon (save a bit for garnish), cheddar cheese (save some for garnish too), and half of the sliced green onions. Let the soup simmer for about 5 minutes until the cheese is fully melted and everything is well incorporated.
9. Serve: Ladle the soup into bowls and top with sour cream, the reserved bacon, more cheddar cheese, and the rest of the green onions. Serve hot and enjoy every creamy, cheesy bite!

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Tips for the Best Loaded Baked Potato Soup

• Use Yukon Gold potatoes: These potatoes have a naturally creamy texture when cooked, making them perfect for soups.
• Dice your potatoes: Be sure to dice your potatoes to the same size pieces so that they cook evenly. I chopped mines into about 1.5″ cubes.
• Shred your own cheese: Pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly. Shredding your own cheese makes the soup even creamier.
• Adjust seasoning to your taste: Feel free to add more smoked paprika or Off the Chain seasoning depending on your flavor preference. I always say it’s better to under-season and taste as you go!
• Make it customized: You can add almost any of your favorite vegetables – Broccoli?