When the temperatures drop and the craving for something warm and comforting kicks in, nothing hits the spot quite like a bowl of Loaded Baked Potato Soup with Crispy Toppings. This recipe transforms a humble potato into a rich, velvety soup layered with flavor, texture, and heartwarming satisfaction.
Think of it as the best parts of a classic baked potato—creamy potato flesh, melted cheddar cheese, smoky turkey bacon, and fresh chives—all reimagined into a single bowl of goodness. The added crunch from roasted potato skins and toppings makes it more than just soup; it’s a complete meal that feels indulgent yet approachable.
In this post, we’ll cover everything you need to know about making this dish at home: the best ingredients to use, step-by-step cooking instructions, variations to suit dietary preferences, and expert tips to get that restaurant-quality finish. Whether you’re preparing it for a family dinner, game day, or simply a cozy night in, this soup will quickly become one of your go-to comfort foods.
Why You’ll Love This Recipe
- Comforting & Filling: Creamy soup base + crispy toppings = a hearty, soul-warming meal.
- Versatile: Easy to adapt for vegetarians, gluten-free eaters, or even lighter versions.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Crowd-Pleaser: Perfect for family dinners, gatherings, or parties.
Ingredients for Loaded Baked Potato Soup with Crispy Toppings
For the Soup Base
- 6 large russet potatoes – Best for a starchy, creamy texture.
- 3 tbsp unsalted butter – Adds richness.
- 1 tbsp olive oil – Balances the butter and prevents burning.
- 1 medium onion (finely chopped) – Builds a flavorful base.
- 3 cloves garlic (minced) – Adds depth and aroma.
- 4 cups chicken broth (halal, low-sodium preferred) – The foundation of the soup.
- 2 cups whole milk (warm) – Helps create creaminess.
- 1 cup heavy cream (warm) – For velvety texture.
- 0.25 tsp black pepper (freshly ground) – Essential seasoning.
- 0.5 tsp salt (adjust to taste) – Enhances flavors.
- 0.25 tsp smoked paprika – Adds warmth and smokiness.
- 0.25 tsp dried thyme – Earthy notes that complement potatoes.
For the Crispy Toppings
- Potato skins – Roasted until golden for extra crunch.
- 6 strips turkey bacon – Cooked until crispy, crumbled.
- 1 cup cheddar cheese (shredded) – Melts beautifully over hot soup.
- 0.25 cup green onions or chives (finely sliced) – Fresh flavor balance.
- Sour cream or Greek yogurt – Optional for creaminess.
Step-by-Step Instructions
Step 1: Bake the Potatoes
- Preheat oven to 180°C.
- Scrub potatoes clean, prick them with a fork, rub lightly with olive oil, and place on a baking tray.
- Bake for 50–60 minutes until tender inside.
- Let them cool slightly, then scoop out the flesh and reserve the skins for crisping.
Pro Tip: Don’t toss the skins—they’ll become the crunchy star topping.
Step 2: Prepare Crispy Toppings
- Brush potato skins with olive oil, sprinkle with salt, and bake at 200°C for 10–12 minutes until crisp.
- In a skillet, cook turkey bacon strips until golden and crispy, then crumble them into small pieces.
Step 3: Build the Soup Base
- In a large pot, heat butter and olive oil over medium heat.
- Add onions and cook until translucent (about 5 minutes).
- Stir in garlic and cook until fragrant (1 minute).
- Add potato flesh and mash gently with a spoon to break it down.
Step 4: Simmer the Soup
- Pour in chicken broth, milk, and cream. Stir well.
- Season with salt, pepper, paprika, and thyme.
- Bring to a gentle simmer (avoid boiling to prevent curdling).
- Simmer for 15 minutes, stirring occasionally.
- For a smoother consistency, use an immersion blender—blend partially for a creamy yet chunky texture.
Step 5: Assemble and Serve
- Ladle soup into bowls.
- Top with shredded cheddar, turkey bacon, crispy potato skins, chives, and a dollop of sour cream or yogurt.
- Serve hot with crusty bread for dipping.
Tips for Success
- Choose the Right Potato: Russet potatoes are ideal due to their high starch content.
- Avoid Grainy Soup: Warm your milk and cream before adding to prevent separation.
- Control Thickness: Mash more potatoes for a thicker soup or add extra broth for a thinner version.
- Make It Smooth or Chunky: Blend for creamy, leave chunks for a rustic feel.
Variations to Try
- Vegetarian Version: Swap chicken broth with vegetable broth and skip turkey bacon. Add roasted vegetables like broccoli or mushrooms for extra flavor.
- Lighter Version: Replace heavy cream with half-and-half or use Greek yogurt for tanginess.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Cheesy Upgrade: Use a mix of cheeses like mozzarella, gouda, or pepper jack.
Serving Suggestions
- Pair with garlic bread, buttermilk biscuits, or a fresh green salad for a balanced meal.
- Serve in bread bowls for a restaurant-style presentation.
- Make it a party recipe by setting up a toppings bar so guests can customize their bowls.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over medium heat. Add a splash of milk or broth to restore creaminess.
- Freezing: Not ideal once cream is added. For freezing, make the base without dairy, freeze, and stir in cream upon reheating.
Final Thoughts
Loaded Baked Potato Soup with Crispy Toppings isn’t just another soup recipe—it’s a hug in a bowl. With its creamy base, crispy add-ons, and customizable variations, it’s a dish that can be tailored to fit any table. Whether you’re feeding a family, meal-prepping for the week, or looking to impress guests, this soup brings warmth, flavor, and a touch of indulgence every time.
Make it once, and it’s bound to become a repeat favorite. So grab your potatoes, fire up the oven, and treat yourself to the ultimate comfort food.
Loaded Baked Potato Soup with Crispy Toppings Recipe
Description
This Loaded Baked Potato Soup with Crispy Toppings is the ultimate comfort food, combining creamy, velvety potato soup with a medley of savory toppings like golden potato skins, crispy turkey bacon, shredded cheese, and fresh chives. Perfect for chilly evenings, this rich and hearty dish transforms simple pantry ingredients into a restaurant-quality meal that everyone will love.
Ingredients
For the Soup Base:
For Crispy Toppings:
Instructions
Bake the Potatoes
- Preheat oven to 180°C. Scrub, prick, and lightly oil the russet potatoes. Place them directly on the oven rack or a baking tray. Bake for 50–60 minutes until tender inside. Once cool enough to handle, scoop out the potato flesh into a bowl and reserve the skins for crisping.
Crisp the Potato Skins & Turkey Bacon
- Brush potato skins with olive oil, season lightly with salt, and return them to the oven at 200°C for 10–12 minutes until golden and crisp. Cook turkey bacon in a skillet until crispy, then crumble into small pieces.
Build the Soup Base
- In a large pot, melt butter and olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook until fragrant (1 minute). Add potato flesh and mash slightly with a spoon.
Simmer & Cream
- Pour in chicken broth, milk, and cream. Stir well to combine. Season with salt, pepper, paprika, and thyme. Bring to a gentle simmer (do not boil) for 15 minutes, stirring occasionally. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for heartiness.
Assemble the Loaded Soup
- Ladle soup into bowls. Top each serving with shredded cheddar cheese, crispy turkey bacon, roasted potato skins, fresh chives, and a dollop of sour cream or Greek yogurt.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
Freezing: Best not to freeze due to the cream content, but you can freeze before adding cream and stir in cream when reheating.
Variations:
- Make it vegetarian by swapping chicken broth with vegetable broth and skipping turkey bacon.
- For extra flavor, add roasted garlic instead of raw garlic.
- Use Greek yogurt instead of sour cream for a lighter option.
