Loaded Baked Potato Soup

Ouadie Rhabbouron

  • Stir well to combine and dissolve the bouillon cubes.

Thicken the Soup:

  1. In a small bowl, whisk the flour with a few tablespoons of cold water until smooth (this prevents lumps).

  2. Quickly stir the flour mixture into the soup, stirring constantly until no lumps remain and the mixture thickens. This takes just a minute or two.

  3. Reduce heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally. The soup will continue to thicken.

Add the Cheese:

  1. Stir in the shredded cheddar cheese until completely melted and incorporated.

  2. Taste and adjust seasonings if needed—add more salt, pepper, or hot sauce to your preference.

Prepare the Bacon Garnish:

  1. If you haven't already, cook additional bacon until crispy. Dice it into bite-sized pieces.

  2. Set the diced bacon aside for garnish.

Serve:

  1. Ladle the soup into bowls and top with extra shredded cheese and diced crispy bacon.

  2. Optional: Add a dollop of sour cream, fresh chives, or green onions for extra flavor and elegance.

Pro Tips for Perfect Loaded Baked Potato Soup

Don't Drain the Potatoes – The starchy water helps thicken the soup naturally and adds flavor.

Make a Flour Slurry – Mixing flour with cold water first prevents lumps in the soup.

Use Fresh Bacon – Crispy homemade bacon tastes better than the pre-cooked kind for garnish.

Don't Skip the Hot Sauce – Just a teaspoon adds depth and complexity without heat.

Cook Potatoes Until Tender – Undercooked potatoes ruin the texture; make sure they're soft.

Simmer on Low – After adding the flour, low heat keeps everything smooth and prevents scorching.

Add Cheese Last – This ensures it melts smoothly without becoming grainy.

Taste as You Go – Adjust seasonings to your preference before serving.

Variations to Try

Extra Loaded – Add diced ham, sautéed mushrooms, or extra bacon.

Rustic Style – Leave some potato chunks instead of breaking them down for a chunkier texture.

Spicy Version – Increase hot sauce to ½-1 tsp or add cayenne pepper.

Lighter Option – Replace milk with half-and-half or even chicken broth for fewer calories.

Broccoli Addition – Add 1 cup chopped broccoli florets for veggies.

Cauliflower Swap – Replace half the potatoes with cauliflower for a lower-carb version.

Make It Vegetarian – Omit bacon and use vegetable bouillon instead of chicken.

Smoked Cheddar – Use smoked cheddar for a richer, deeper flavor.

Storage Tips

Refrigerator – Store in an airtight container for up to 4 days. The soup thickens as it sits; thin with milk when reheating if needed.

Freezer – Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in fridge overnight before reheating.

Reheating – Warm gently over low heat on the stovetop, stirring occasionally. Add milk or broth if the soup becomes too thick.

Serving Suggestions

Serve this soup with:

  • Crusty bread or cornbread for dipping

  • A simple green salad for balance

  • Grilled cheese sandwich for the ultimate comfort meal

  • Oyster crackers or croutons as a crunchy topping

  • Fresh fruit on the side

This soup is perfect for:

  • Cold winter days

  • Potlucks and gatherings

  • Meal prep for the week

  • Cozy family dinners

  • When you want homemade comfort food

Why It's Called "Loaded"

This soup is packed with all your favorite baked potato toppings—bacon, cheese, and savory flavors—all in creamy, delicious soup form. It's essentially a baked potato deconstructed into the ultimate comfort food!

Nutritional Information (Approximate)

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 40-45 minutes

Calories per serving: ~280-320 kcal

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