What size should I cut potatoes for loaded baked potato soup?

For loaded baked potato soup, cut potatoes into 3/4-inch pieces or smaller, keeping them uniform for even cooking. Larger chunks take longer to soften and may result in uneven texture. Start by scrubbing 4-5 medium russet potatoes, peel if desired (skins add rustic flavor), then dice. This size cooks through in about 20-25 minutes on the stovetop after adding broth. Pro tip: If using baked potatoes instead of raw, simply scoop out the flesh and mash lightly before adding. Even sizing prevents some pieces from staying crunchy while others turn mushy, ensuring a consistent base for the creamy soup loaded with bacon, cheese, and chives. Total prep time for chopping: under 10 minutes.

How do you make loaded baked potato soup creamy?

To achieve the perfect creamy texture in loaded baked potato soup, puree about half the soup after the potatoes soften. Use an immersion blender directly in the pot for ease, or transfer half to a standard blender, pulse until smooth, then stir back in. This leaves tender chunks for that loaded baked potato feel without making it baby-food smooth. Key ingredients include 2 cups heavy cream or half-and-half added off-heat to prevent curdling, plus 4 oz cream cheese for extra richness. Simmer gently after blending. Avoid over-blending bacon or toppings—they stay crisp when added last. This method takes 2-3 minutes and yields a velvety soup that reheats well. Serve with shredded cheddar and sour cream on top for authenticity.

When should you add bacon back to loaded baked potato soup?

Add cooked bacon back to loaded baked potato soup only after pureeing the potato base to keep its smoky crunch intact. Fry 6-8 slices until crisp, drain on paper towels, chop, and set aside. Stir most in during the final 5 minutes of simmering, reserving some for garnish. Blending bacon makes the soup greasy and mushy, ruining the "loaded" texture mimicking a baked potato. For best flavor, cook bacon first to render fat, then use 2 tablespoons of that fat to sauté onions and garlic in the recipe. This infuses depth without sogginess. Total bacon prep: 10 minutes. Pairs perfectly with chives, cheese, and sour cream dollops. If vegetarian, swap for plant-based bacon bits added at the end.

Do you need ancho chili powder in loaded baked potato soup?

Ancho chili powder isn't strictly necessary for loaded baked potato soup but adds a subtle smoky depth that elevates the flavor, mimicking baked potato skins. Start with 1/4 teaspoon stirred in during cooking, taste after simmering, and add up to 1/2 teaspoon if you like mild heat. It's milder than regular chili powder, with fruity notes that complement bacon and cheese without overpowering. If unavailable, substitute smoked paprika (same amount) for similar effect. Found in most spice aisles or online. This small addition takes seconds but transforms a basic potato soup into a restaurant-worthy dish. Recipe serves 6-8; adjust for spice tolerance. Always taste-test before serving to family or guests.

How do you store leftover loaded baked potato soup?

Store leftover loaded baked potato soup in an airtight container in the fridge for up to 4 days. Cool completely first to avoid condensation and bacterial growth. For freezing, portion into freezer bags (flattens for space), removing as much air as possible; lasts 2-3 months. Thaw overnight in fridge and reheat gently on stovetop with a splash of milk or cream to restore creaminess—microwaving works but stir often to prevent separation. Avoid boiling during reheat to keep dairy smooth. Dairy-heavy soups like this don't freeze as well as broth-based ones, so consume frozen batches within a month for peak texture. Label with date. Yields about 8 cups; perfect for meal prep. Re-garnish with fresh toppings upon serving.

Loaded Baked Potato Soup Recipe With Bacon And Cheese

Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: – 6 strips uncooked bacon, cut into small pieces for smoky flavor and richness; – 3 tablespoons butter (unsalted or salted) for smooth base for cooking onions and thickening; – 1 medium yellow onion, chopped (about 1.5 cups/200g) for sweet, aromatic depth; – 3 large garlic cloves, minced for pungent kick; – 1/3 cup flour (42g) for thickening; – 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes/1.15kg) for hearty base; – 4 cups chicken broth (945ml) for liquid and savory undertones; – 2 cups milk (475ml) for creaminess; – 2/3 cup heavy cream (155ml) for luxurious, velvety finish; – 1 ½ teaspoons salt (adjust as needed) for seasoning; – 1 teaspoon ground pepper for gentle heat; – 1/4 to 1/2 teaspoon ancho chili powder (start with 1/4 teaspoon and adjust) for subtle smokiness; – 2/3 cup sour cream (160g) for extra creaminess and tangy twist; – shredded cheddar cheese for optional topping; – chives for optional topping; – additional sour cream for optional topping; – extra bacon for optional topping

Ingredients

– 6 strips uncooked bacon, cut into small pieces for smoky flavor and richness

– 3 tablespoons butter (unsalted or salted) for smooth base for cooking onions and thickening

– 1 medium yellow onion, chopped (about 1.5 cups/200g) for sweet, aromatic depth

– 3 large garlic cloves, minced for pungent kick

– 1/3 cup flour (42g) for thickening

– 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes/1.15kg) for hearty base

– 4 cups chicken broth (945ml) for liquid and savory undertones

– 2 cups milk (475ml) for creaminess

– 2/3 cup heavy cream (155ml) for luxurious, velvety finish

– 1 ½ teaspoons salt (adjust as needed) for seasoning

– 1 teaspoon ground pepper for gentle heat

– 1/4 to 1/2 teaspoon ancho chili powder (start with 1/4 teaspoon and adjust) for subtle smokiness

– 2/3 cup sour cream (160g) for extra creaminess and tangy twist

– shredded cheddar cheese for optional topping

– chives for optional topping

– additional sour cream for optional topping

– extra bacon for optional topping

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Instructions

1-First Step: Cook the Bacon. In a large Dutch oven or soup pot over medium heat, cook 6 strips of uncooked bacon, cut into small pieces, until they’re crisp and browned. This takes about 5-7 minutes and sets the flavorful base. Once done, remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot for that extra taste; if you’re going vegetarian, skip this and use oil for sautéing.

2-Second Step: Sauté the Aromatics. Add 3 tablespoons of butter to the pot with the bacon fat, then toss in 1 medium yellow onion, chopped (about 1.5 cups/200g). Cook until the onions are tender, roughly 3-5 minutes, stirring occasionally. Next, add 3 large garlic cloves, minced, and cook for about 30 seconds until fragrant; this step builds layers of flavor that tie the soup together.

3-Third Step: Make the Roux. Sprinkle 1/3 cup flour (42g) over the onion and garlic mixture, stirring until it’s smooth and bubbly, which should take 1-2 minutes. This creates a roux that thickens the soup nicely; for gluten-free versions, swap in a suitable flour to keep it simple and tasty.

4-Fourth Step: Add the Main Ingredients. Stir in 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1 inch, along with 4 cups chicken broth (945ml), 2 cups milk (475ml), 2/3 cup heavy cream (155ml), 1 ½ teaspoons salt, 1 teaspoon ground pepper, and 1/4 to 1/2 teaspoon ancho chili powder. For a lighter option, use low-fat milk here. Bring everything to a boil over medium heat and cook until the potatoes are tender, about 10 minutes.

5-Fifth Step: Puree and Simmer. Reduce the heat to a simmer and puree about half the soup using an immersion blender or by transferring some to a regular blender until smooth, then return it to the pot. This step, which takes 2-3 minutes, gives you that perfect creamy texture with some chunks left in; remember, for smoother versions, blend more, but keep it adaptable for different preferences.

6-Final Step: Finish and Serve. Stir in 2/3 cup sour cream (160g) and the reserved bacon, then let the soup simmer for another 15 minutes to meld the flavors. Serve hot, garnished with optional toppings like shredded cheddar cheese, chives, additional sour cream, or extra bacon. If you’re prepping ahead, this soup stores well and reheats easily, making it ideal for busy families.

Last Step:

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Notes

🥔 Dice the potatoes into consistent small pieces no larger than 3/4 inch to ensure even cooking throughout.
🥣 Puree only about half the soup to maintain a chunky texture while achieving creaminess; avoid over-blending.
🌶️ Start with just 1/4 teaspoon of ancho chili powder and adjust to taste for a subtle smoky flavor without overpowering the dish.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 521 kcal
Sugar: 7 g
Sodium: 1326 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 47 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 87 mg