Loaded Baked Potato Soup: Creamy, Cozy and Ready in 45 Minutes

Loaded baked potato soup takes everything people love about a steakhouse baked potato (crisp bacon, melted cheddar, a spoonful of sour cream and a sprinkle of chives) and turns it into a thick, spoonable soup. It is a classic of American comfort cooking, and it is climbing in search interest every year as soon as the weather turns cold. It is also cheap, made from pantry staples, and ready in under an hour.

Why this version works

Many potato soups end up either watery or gluey. The fix is simple: use starchy russet potatoes, which break down and thicken the soup naturally, and mash only about half of them so you keep tender chunks. A small amount of flour cooked into the butter gives body without a floury taste, and the dairy goes in at the end, off the boil, so the soup stays smooth rather than grainy.

Tips for the best texture

• Choose russets (or Idaho potatoes). Waxy potatoes such as new potatoes hold their shape but will not thicken the soup. If you only have Yukon Golds, they also work well and give a slightly buttery flavour.
• Render the bacon first and cook the onion in a spoonful of the bacon fat for deeper flavour.
• Do not blend it fully. A potato masher, or a few pulses with an immersion blender, is enough. Over-blending potatoes makes them gummy.
• Add cheese off the heat. Boiling cheddar can split and turn oily. Grate your own cheese from a block, as pre-shredded cheese contains anti-caking starch that can make the soup grainy.
• Season at the end. Bacon and broth are salty, so taste before adding extra salt.

Variations

• Vegetarian: skip the bacon, use vegetable broth and add a pinch of smoked paprika for a smoky note.
• Lighter: replace the cream or half of the milk with extra broth, and use Greek yogurt instead of sour cream.
• Extra loaded: add roasted broccoli florets, sweetcorn or sliced green onions.
• Spicy: a dash of hot sauce or a pinch of cayenne works well with the cheddar.

Serving ideas

Serve with crusty bread, a simple green salad or a grilled cheese sandwich for a complete dinner. Set out bowls of bacon, cheddar, chives and sour cream so everyone can top their own, which is a great trick for picky eaters and for relaxed autumn entertaining.

Storage and reheating

Keep the soup in an airtight container in the fridge for up to 4 days. It thickens as it cools, so loosen it with a splash of milk or broth when reheating gently over low heat. Soups with dairy and potato can turn slightly grainy after freezing, so for best results freeze the base before adding the milk, sour cream and cheese, then add them after thawing.