How to Make Loaded Baked Potato Soup

Easily one of the best soups you’ll ever have!

Loaded baked potato soup is comfort food at its finest. As a parent and a full time chef, I understand the need to make delicious meals quickly. This meal is great for those days when you want a hearty recipe in less than an hour.

My version gives you a roasted garlic base giving the final product a profound flavor profile! It also explains why the soup is a bit darker than traditional soups. You can add whatever cheese you’d like. I highly encourage it! I prefer that at least one of the cheeses be some form of cheddar, but experiment and have fun! That’s what cooking is all about. This loaded baked potato soup stands out with its rich flavors.

Versatility makes this soup a MUST!

One of the reasons I love this recipe is that its completely customizable. I’ve made this soup with whole potatoes, and different cheese and this version, the potatoes are bit more pureed. Make it the way you feel comfortable with but trust me, my recipe is a keeper!

• The texture– I love the combination of the soupy potatoes mixed with the cheese. To add more texture, I crumbled some bacon and added spicy Italian sausages. This texture makes the loaded baked potato soup unique.
• Easy to make– Everything is made in one pan, so the flavor builds up naturally over time.
• It can be made quickly. Unlike most soups, this doesn’t take all day to make. If you want, you can make it in a crockpot, but this was made in less than an hour in my Dutch oven. Next time you need a quick meal, think of loaded baked potato soup.

• I recommend seasoning everything at the very end. Since the sausage and bacon is naturally salty, you may not need a lot in the final product.
• Deglazing your pan is essential in building flavor. You can use white cooking wine or butter to do so.

Print Recipe

How to Make Loaded Baked Potato Soup

Author: Patrick Lee

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 8

Best Season: Winter, Fall

Description

If you're looking for a quick and easy soup, check out this comforting loaded baked potato soup. It's perfect for families and can be made in less than an hour.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 8 large russet potatoes

• 1 pack thick cut bacon

• 4 spicy Italian sausages

• ¹⁄₂ cup white cooking wine

• 1 white onion (diced)

• 8 green onions (diced)

• 1 tbsp bacon grease

• 1 tbsp minced garlic paste

• 1 tbsp roasted garlic base

• 1 tbsp all purpose flour

• 8 cups chicken broth

• 2 cups whole milk

• 2 cups heavy cream

• 2 tsp kosher salt

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp ranch seasoning

• 2 tsp white cheddar seasoning

• 1 chicken bouillon cube

• 1 cup sharp cheddar cheese

• 1 cup pepper jack cheese

• 1 stick unsalted butter

• ¹⁄₃ cup sour cream

Instructions

1. Clean your potatoes by running them under cold water and scrubbing the skin.
2. Potatoes have excess dirt so make sure they're cleaned before peeling.
3. Once cleaned, peel them and begin to dice them into cubes.
4. Soak the potatoes in ice cold water. This prevents them from oxidizing (turning brown) while the rest of your ingredients cook.
5. It also removes any excess starches.
6. In a large Dutch oven pot, add your diced bacon.
7. Turn the heat on medium.
8. The fat from the bacon will render.
9. Once the bacon is cooked, remove from the pan.
10. Add your diced Italian sausages and cook until golden brown.
11. Remove from the pan and the bacon grease. Reserve that grease for later.
12. Add your white wine to deglaze your pan.
13. Once deglazed, add the green and white onions. Mix until well combined.
14. Add your bacon grease and mix.
15. Create a well in the center of the pan and add your minced garlic paste and roasted garlic base.
16. Toast the garlic infused vegetables.
17. Add the flour and mix in the vegetables for 1-2 minutes or until the flour is completely dissolved.
18. Add the chicken broth and stir it into the vegetables.
19. Add your potatoes.
20. Cook until the potatoes are fork tender.
21. Once fork tender, take an immersion blender or a masher to puree your potatoes.
22. Once pureed, add milk and heavy cream.
23. Stir until well combined.
24. Add some of the back and all of the Italian sausages.
25. Mix it into the soup.
26. Once mixed, add the seasonings and crumble in the chicken bouillon.
27. Adjust with salt if necessary.
28. Add in sour cream.
29. Turn the heat off and add the cheese.
30. Add the butter and stir.
31. Serve with bacon on top and enjoy!

Keywords: soup, potato, baked potato, potatoes, dinner, lunch

Rate this recipe