Step 4: Mash or Blend the Soup
Once the potatoes are tender, you can either mash some of the potatoes in the pot for a thicker texture or use an immersion blender for a creamier consistency. For a chunkier soup, leave some potato pieces whole.
Step 5: Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt completely while stirring occasionally. This step makes the soup irresistibly creamy and rich.
Step 6: Season and Combine
Add salt, black pepper, and optional sour cream to taste. Stir until everything is well combined. Finally, fold in half of the cooked bacon pieces, reserving the rest for garnish.
Step 7: Serve and Garnish
Ladle the hot soup into bowls and top with the remaining bacon, extra cheese, chopped green onions, and a dollop of sour cream if desired. Serve immediately with crusty bread or crackers for a complete meal.
Tips for the Perfect Loaded Baked Potato Soup
- Use Russet potatoes for the best texture—they are starchy and create a creamy soup when cooked.
- Don’t overcook the cream—adding it too early can cause it to curdle. Always stir in cream at the end.
- Custom toppings—feel free to add sautéed mushrooms, shredded chicken, or even a dash of smoked paprika for extra flavor.
- Make it ahead—this soup tastes even better the next day as the flavors meld together. Just reheat gently on the stove.
Final Thoughts
Loaded Baked Potato Soup is more than just a soup; it’s a cozy hug in a bowl. With its creamy potatoes, smoky bacon, melted cheese, and fresh garnishes, every spoonful is pure comfort. Easy to make, customizable, and incredibly satisfying, it’s a recipe that will quickly become a favorite in your household.
If you want, I can also create a shortcut version for weeknight cooking that makes this soup in under 30 minutes without losing any flavor. Do you want me to do that?
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