The Ultimate Cheesy Creamy Proper Job Loaded Baked Potato Soup

Proper Job Loaded Baked Potato Soup

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:01 Hrs 15 Mins

Servings:6 generous servings

Ingredients:

• 4 large Russet Potatoes (900g)
• 8 oz Streaky Bacon (thick-cut), diced
• 4 Tbsp Unsalted Butter
• 1 small Yellow Onion, finely diced
• 2 cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 6 cups low sodium Chicken Stock
• Kosher Salt & Black Pepper, to taste
• 1 cup Whole Milk
• 1/2 cup Double Cream (or heavy cream)
• 8 oz Mature Cheddar Cheese, shredded
• 1/2 cup Sour Cream or Crème Fraîche (for serving)
• 2 Tbsp Chives, finely snipped (for serving)
• Reserved Bacon Crumble (for serving)

Instructions:

• Preheat oven to 400°F (200°C). Scrub potatoes clean, pierce several times with a fork, rub lightly with oil and salt. Place on a baking sheet and bake for 45–60 minutes, or until easily pierced with a knife and the skin is crisp.
• Allow the baked potatoes to cool slightly (10 minutes). Cut in half and scoop the flesh into a bowl, reserving about half of the skins. Set potato flesh aside.
• In a large heavy-bottomed pot or Dutch Oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and reserve them for the topping. Leave 2 tablespoons of rendered bacon fat in the pot; discard the rest.
• Add 1 tablespoon of butter to the bacon fat. Sauté the diced onion over medium-low heat until softened and translucent (about 5-7 minutes). Add the garlic and cook for 1 minute more until fragrant.
• Add the remaining 3 tablespoons of butter. Once melted, sprinkle the flour over the fat/onion mixture. Cook, whisking constantly, for 2 minutes until the paste is light blonde (the consistency of wet sand).
• Gradually whisk in the cold chicken stock, starting with a small amount to dissolve the roux completely before adding the rest. Bring the soup to a gentle simmer, stirring occasionally.
• Add the reserved scooped potato flesh and 3-4 small pieces of the reserved baked skin (optional, for smoky flavour). Season the soup heavily with salt and pepper. Simmer gently for 10 minutes to allow the flavors to meld.
• Remove the skin pieces. Use a potato masher to mash about half of the potatoes against the side of the pot for a chunky texture, or use an immersion blender to pulse for a smoother consistency.
• Reduce heat to low. Stir in the whole milk and double cream. Heat gently until warmed through, but do not allow the soup to boil after adding the dairy.
• Remove the pot from the heat completely. Stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
• Ladle the soup into bowls. Top each serving generously with a dollop of sour cream or crème fraîche, the reserved crispy bacon bits, and plenty of fresh chives.

Nutrition Facts

Calories	609 kcal
Protein	10.0 g
Fat	20.6 g
Carbs	49.3 g
Fiber	11.3 g
Sodium	255 mg

Recipe Info

Category	Main Course
Cuisine	American

Elevating Your Soup Game: Why We Bake the Potatoes First

When creating a truly decadent and hearty bowl of Loaded Baked Potato Soup, the initial preparation of the key ingredient is paramount. Simply boiling potatoes yields a watery, one-dimensional starch that will never truly deliver the rich, earthy depth we seek.

This elevated method—the "proper job"—demands that the Russets are baked first, concentrating their flavor and delivering a slightly smoky characteristic that sets this recipe apart, instantly transforming it into an Award Winning Potato Soup contender.

The Science of the Baked Starch: Flavor Depth

The magic lies in how dry heat interacts with starch. Baking the large Russet potatoes at a high temperature (400°F or 200°C) for 45 to 60 minutes dries out the starch structure just beneath the skin. This allows the sugars within the potato to caramelize slightly, deepening the overall flavor profile. When you scoop out that fluffy interior, you’re holding highly concentrated, flavorful pulp, not just bland boiled starch. This concentrated flavour is the very foundation upon which the success of this loaded baked potato soup recipe rests.

From Humble Spud to Culinary Star

This technique ensures that every spoonful of soup carries the authentic taste of a fully loaded baked potato. We aren't just adding toppings to a basic cream base; we are infusing the entire base with that rustic, charred flavor. We even suggest incorporating a few small pieces of the reserved crispy baked skin into the broth while simmering—a trick that pulls every last ounce of flavour out of the foundation ingredient before removal. This thoughtful process transforms the humble spud from a mere thickener into the defining culinary star of this Fall Dishes Dinners Healthy comfort food.

Ditching the Instant Pot: A Commitment to Texture

While many seek shortcuts, the integrity of this dish is non-negotiable. Using a loaded baked potato soup instant pot or a loaded baked potato soup slow cooker often necessitates steaming or simmering the potatoes, sacrificing the vital flavour concentration we achieve through dry baking. If speed is your priority, those methods work, but they fail to capture the signature smokiness. Our commitment is to achieving the absolute best texture and flavor, which requires the initial dry heat. The total prep and cook time comes out to around 1 hour and 35 minutes, but the payoff—a truly satisfying and robust Loaded Baked Potato Soup—is worth every minute.

The Essential Pantry Checklist for Proper Loaded Baked Potato Soup

To achieve the silky, luxurious consistency and robust flavour characteristic of the perfect rendition of this dish, choosing high-quality loaded baked potato soup ingredients is crucial. We focus on high-fat, high-flavour components that ensure the final soup is rich enough to truly be a meal in itself.

Choosing the Right Russets: Starch Content Matters

When shopping, prioritize high-starch potatoes like Russets (about 900g for six servings). Their high starch content breaks down beautifully during simmering, aiding in the natural thickening process once mashed or blended.

While Yukon Golds can work as a secondary option, avoid waxy varieties as they hold their shape too well and won’t lend that essential creamy texture to the broth.

The Unsung Heroes: Dairy and Roux Building Fats

The flavour base starts with rendered streaky bacon (8 oz, diced), the fat of which provides a depth of smokiness that butter alone cannot match. We then build a classic roux (using 4 tablespoons of unsalted butter and 1/4 cup of all-purpose flour) to provide stable, lump-free thickness.

For the dairy finish, we rely on 1 cup of whole milk and 1/2 cup of decadent double cream (or heavy cream) for maximum richness. Crucially, the cheese must be a sharp, mature cheddar (8 oz shredded). Mild cheddar melts fine, but a sharp variety provides the necessary tang to cut through the richness of the bacon and cream.

Recommended Kitchen Tools for a Smooth Consistency

A successful Loaded Baked Potato Soup requires the right equipment to manage the heat and texture. A heavy-bottomed pot or Dutch Oven (5–6 quarts/L) is essential for even heating, preventing the roux from scorching. A sturdy whisk is indispensable for incorporating the cold stock into the hot roux without lumps.

While a simple potato masher can provide a delightful, chunky texture, we highly recommend an immersion blender (stick blender). This tool gives you precise control, allowing you to pulse just a few times to create a smoother, yet still satisfyingly textured soup base.

Related Recipes Worth Trying

• Proper Sweet Potato Pie Flaky Crust Deeply Spiced Filling — The ultimate sweet potato pie recipe a truly velvety filling bursting with spice nestled inside a perfect flaky sweet potato pie crust Forget pumpkinthis is...
• Silky Sweet Potato Pie Recipe The Secret to a Smooth CrackFree Filling — Bake the ultimate Sweet Potato Pie This recipe guarantees a creamy silky filling and a flaky neversoggy sweet potato pie crust The perfect Fall Comfort Food
• Classic Italian Wedding Soup Deeply Savory Broth Tender Meatballs — Skip the can This classic Italian Wedding Soup recipe builds deep flavor from scratch Poach tiny tender meatballs in savory broth for authentic comfort

Mastering the Layers: Step-by-Step Guide to the Creamy Base

Achieving the perfect creamy consistency without separation or lumps is the key to this medium-difficulty recipe. By approaching the cooking in defined stages—prepping the flavour, building the roux, and gently introducing the dairy—we can make this loaded baked potato soup easy to master.

Step 1: Prepping the Spuds for Optimal Flavour Release

Start by scrubbing the four large Russets and piercing them several times with a fork. Rub them lightly with oil and salt before baking for 45– 60 minutes at 400°F (200°C). Once cool enough to handle, scoop the majority of the fluffy potato flesh into a bowl, setting it aside, along with a few small pieces of the crispy skin. While the potatoes bake, render the 8 oz of diced bacon until crispy, reserving the bacon bits for topping and leaving 2 tablespoons of the flavorful fat in the pot.

Creating the Perfect Butter and Flour Roux

With the bacon fat base established, add 1 tablespoon of butter and sauté the diced onion until translucent (5- 7 minutes), followed by the minced garlic for one minute. Now, introduce the remaining 3 tablespoons of butter. Once melted, sprinkle in the 1/4 cup of all-purpose flour, whisking continuously for two full minutes. This action cooks out the raw taste of the flour and turns the mixture into a light blonde, wet sand consistency.

The Gentle Art of Tempering and Simmering

This is where technique truly matters. Gradually whisk the 6 cups (1.4 L) of cold chicken stock into the hot roux. Start with just a small amount to create a smooth slurry, then steadily add the rest. This temperature difference is critical for preventing lumps. Bring the soup to a gentle simmer, adding the reserved potato flesh and the skin pieces. Season heavily with salt and pepper. Simmer for about 10 minutes to allow the potatoes to soften further and integrate into the broth. After removing the skin pieces, use your immersion blender to pulse 3 or 4 times, or use a potato masher, to achieve your desired creamy, yet chunky, texture.

Final Stir-Ins and Consistency Checks

Reduce the heat to the lowest setting before introducing the dairy. Stir in the 1 cup of whole milk and the 1/2 cup of double cream. Heat this mixture gently until warmed through, but do not allow it to boil , as high heat can cause the dairy proteins to split. Remove the pot completely from the heat before stirring in the 8 oz of sharp, shredded cheddar. The residual heat will melt the cheese beautifully, keeping the soup base perfectly smooth and velvety. Taste and adjust the seasoning before serving.

Chef's Notes: Tips for Troubleshooting and Achieving the Velvety Texture

This hearty dish is one of the Most Popular Dinners for good reason, but like any dairy-based soup, it benefits from a few expert guidelines to ensure perfection every time.

Storage and Reheating Without Separation

The biggest challenge with cream and cheese-based soups is avoiding separation when reheating. If you store this Loaded Baked Potato Soup, always refrigerate it in an airtight container. When reheating, do so slowly on the stovetop over low heat, stirring frequently. Never use a high heat or bring it to a rolling boil, as this will shock the dairy, causing the fats to separate and creating a grainy texture. If the soup is too thick upon reheating, whisk in a splash of milk or stock until the desired consistency is reached.

Creative Twists: Turning Up the Heat or Going Vegetarian

While the traditional loaded baked potato soup recipe is perfect as is, you can easily adapt it. For those who enjoy a gentle, layered heat, try adding 1 teaspoon of chipotle powder or a finely minced chipotle in adobo during the roux stage—it enhances the smoky flavor beautifully.

To make this an equally satisfying vegetarian option, simply omit the bacon, use olive oil or butter to sauté the aromatics, and substitute the chicken stock with high-quality vegetable stock. A sprinkle of smoked paprika at the end will help replace the smoky notes lost from omitting the bacon.

What to Serve Alongside Your Hearty Loaded Baked Potato Soup

Because this is such a rich, high-caloric meal, the best accompaniments are those that provide a crisp, acidic counterpoint. A simple green salad dressed with a sharp lemon vinaigrette will cut through the richness of the cheese and cream perfectly.

Alternatively, for those who prefer to lean into the comfort, thick slices of toasted sourdough bread or a rustic baguette are ideal for mopping up every last drop of this creamy, satisfying soup.