Loaded Baked Potato Soup with Crispy Toppings Recipe

Prep Time 20 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Fall, Winter
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:
  • 6 large russet potatoes (washed, scrubbed, pricked with fork)
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 cups chicken broth (low-sodium preferred)
  • 2 cups whole milk (warm)
  • 1 cup heavy cream (warm)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 tsp salt (adjust to taste)
  • 0.25 tsp smoked paprika
  • 0.25 tsp dried thyme
    • For Crispy Toppings:
  • Potato skins (from baked potatoes, brushed with oil, roasted until crisp)
  • 6 strips turkey bacon (cooked until crispy, crumbled)
  • 1 cup cheddar cheese (shredded)
  • 0.25 cup green onions or chives (finely sliced)
  • Sour cream or Greek yogurt (optional, for serving)
Instructions
    Bake the Potatoes
  1. 1
    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.
    2. Crisp the Potato Skins & Turkey Bacon
  2. 2
    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.
    3. Build the Soup Base
  3. 3
    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.
    4. Simmer & Cream
  4. 4
    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.
    5. Assemble the Loaded Soup
  5. 5
    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.
Keywords: creamy potato soup, loaded baked potato, comfort food recipe, hearty soup
Read it online: https://petitepanini.com/recipe/loaded-baked-potato-soup-with-crispy-toppings-recipe/