Loaded Baked Potato Soup: the Ultimate Decadent Pub Grub Recipe

Sinking into the Ultimate Loaded Baked Potato Soup

That first deep breath, right? The smell of smoked bacon and melting sharp cheddar filling the kitchen is instant comfort. This isn't just soup; it's a giant, creamy, velvety hug for your soul, begging to be topped with heaps of chives and more cheese.

We are transforming a humble spud into a seriously decadent bowl of edible luxury.

People often think proper pub food takes forever, but this glorious bowl is done in about an hour, proving comfort doesn't have to mean complicated. It’s incredibly satisfying, fast enough for a weeknight, and uses inexpensive Russet potatoes to feed a crowd easily.

When the weather outside is grim, this easy loaded baked potato soup is my absolute lifesaver.

We’re ditching the canned nonsense and building flavor layers the right way, starting with rendered bacon fat to deepen the whole base. Trust me, these small technical steps make the difference between a sad, thin bowl and the truly proper, pub-style meal you deserve.

Let's crack on and uncover the secrets to perfect soup consistency.

Achieving the Perfect Velvety Texture: The Science Behind the Creaminess

From Pub Classic to Kitchen Comfort: Recipe Philosophy

This recipe is built on the concept of maximum flavor payoff for minimum effort. We are not just boiling potatoes and stirring in cream; we are harnessing the power of three distinct thickening agents. The result is a substantial, luxurious texture that stays perfectly smooth.

What Makes This Soup Decadently Loaded?

The "loaded" isn't just a marketing term here; it’s a commitment. We layer smoky bacon fat, a silky roux, and the natural starch from the potatoes. Then we finish it with heaps of dairy sharp cheddar, sour cream, and heavy cream all stirred in off the heat.

This careful, layered approach is how you achieve true creaminess without grittiness.

The Magic of the Spud: Why Russets Rule This Recipe

Russet (or Idaho) potatoes are the star because they are incredibly high in starch. When they cook, that starch releases into the broth, acting as a secondary natural thickener alongside the flour in the roux. When you lightly mash them, you essentially turbocharge the texture.

The Bacon Rendering Technique (Building the Flavor Foundation)

We always start here. Rendering the bacon first provides two essential things: crispy bacon bits for topping and, more importantly, smoky, complex bacon fat for cooking the onions and building the roux. That fat immediately injects a deep, savory foundation that water or plain butter simply can’t match.

Mastering the Roux: Silken Structure Without the Starch Grind

The roux (butter, fat, and flour) is your insurance policy against a thin soup. I made a huge mistake once by rushing this step, and I ended up with lumpy soup that tasted like raw flour a proper kitchen calamity!

Cooking the flour for a full two minutes ensures the flavor is nutty and the structure is silky smooth.

The Melting Point: Harnessing the Starch of the Baked Potato

The most critical moment is after the potatoes are fork tender. Instead of pureeing the whole thing, we lightly mash about half of the cooked spuds. This releases that high Russet starch, thickening the broth perfectly while leaving plenty of satisfying chunks. It’s the trick I use for my Italian Sausage Potato Soup: Creamy Zuppa Toscana Style, Easy 55 Minute Recipe too.

Required Provisions: Essential Ingredients for Pub-Style Loaded Baked Potato Soup

Choosing the Right Potato: Baked vs. Boiled Preparation

I prefer cubing and boiling the Russets directly in the stock for speed and maximum starch release. However, if you want a deeper "baked" flavor, scrub them clean, pierce them, and bake them whole until tender. Scoop out the flesh and proceed with the recipe, adding the baked flesh instead of the boiled cubes.

It takes longer but really emphasizes that classic flavor profile.

Dairy Decisions: Sour Cream, Milk, and the Best Cheddar Blend

Always use freshly grated cheese, full stop. Pre-shredded bags contain anti caking agents that make the cheese reluctant to fully melt, resulting in a slightly gritty texture. I use sharp Cheddar for tang, but mixing in a little Gruyère or Monterey Jack makes the melt even smoother.

Use whole milk and heavy cream for richness; skim milk simply won't yield the right texture.

Smoked vs. Standard Bacon: Maximizing Depth

Don't skimp on the bacon quality or the smoky flavor. Thick cut, smoked bacon is non-negotiable for this recipe. If you have plain bacon, throw in a pinch of smoked paprika with the onions to deepen that essential woodsy aroma.

Equipment Check: Heavy Bottomed Pot vs. Slow Cooker Approach

A heavy bottomed Dutch Oven is critical for making a successful roux. It distributes heat evenly, preventing the flour and butter from burning or sticking. If you want to use the loaded baked potato soup crock pot method, you can cook the potatoes and stock low for 4- 6 hours, then transfer the liquid to a separate pot to build the roux before recombining.

The Method: A step-by-step Guide to Making Truly Loaded Baked Potato Soup

Stage 1: Rendering the Bacon Base and Building the Roux

1. Render the Bacon: Dice your bacon and toss it into your Dutch oven over medium heat. Cook until perfectly crisp. Use a slotted spoon to remove the bacon bits and set them aside on paper towels. Reserve 2 tablespoons of that gorgeous bacon fat in the pot.
2. Sauté Aromatics: Add 4 Tbsp of butter to the pot with the reserved bacon fat. When melted, add the diced onion and sauté for 5– 7 minutes until they are soft and translucent. Add the minced garlic and cook for just 1 minute until you smell that lovely, nutty aroma.
3. Build the Roux: Sprinkle the 1/2 cup of flour over the mixture. Whisk constantly for 2– 3 minutes. It should form a thick paste and smell slightly toasted you must cook out that raw flour flavor!
4. Add Stock: Gradually whisk in your 6 cups of warm stock, adding it slowly, maybe a cup at a time. Whisk until perfectly smooth before adding the next batch. This is how you prevent lumps. Bring the liquid to a low simmer.

Stage 2: Gentle Simmering and Potato Integration

5. Cook Potatoes: Add the cubed potatoes to the simmering stock. Reduce the heat to low, cover partially, and let it simmer gently for 15– 20 minutes. The potatoes are ready when they are completely fork tender.
6. Partial Mash: Remove the pot from the heat completely. Use an immersion blender or a potato masher to lightly break down about half of the potatoes. We want texture, not baby food. This step releases the starch and gives us that desired velvety thickness.

Mashing vs. Blending: Achieving Desired Consistency

If you want a rustic, chunky bowl, use the potato masher. If you prefer a smooth, decadent loaded baked potato soup that still has some body, use an immersion blender for about 30 seconds. Do not over blend, or you risk making the soup gummy.

Stage 3: The Creamy Finish (Adding Sour Cream and Cheese Off-Heat)

7. Add Dairy: Stir in the whole milk and heavy cream. Return the pot to very, very low heat . Do not let the soup boil from this point on; high heat is the enemy of smooth dairy.
8. Melt the Cheese: Stir in 1 cup of the freshly grated Cheddar until it is fully melted and beautifully incorporated. Season generously with salt and pepper to taste.
9. Stir in Sour Cream: Remove the pot from the heat and stir in the 1/2 cup of sour cream. Adding it off the heat prevents separation and gives the soup a delightful, tangy kick.

Troubleshooting the Pub Grub: Chef’s Tips for a Flawless Bowl

Avoiding the "Grainy" Soup: Preventing Dairy Curdling

The moment your soup goes grainy, you know you pushed the heat too high after adding the milk and cheese. Dairy, especially high fat dairy, breaks when subjected to a rolling boil. Crucially, never boil the soup after Step 7.

Keep it on the lowest possible simmer, or ideally, add the dairy and cheese once the soup has cooled slightly off the heat.

Fixing a Thin or Watery Base (Thickening Techniques)

If your potatoes were low-starch, or you accidentally used too much liquid, don't panic. Take 2 tablespoons of the soup base and mix it vigorously in a small bowl with 1 tablespoon of flour or cornstarch until smooth (a slurry). Pour this slurry back into the simmering soup base and stir continuously until it thickens.

Chef’s Note: If you used the Instant Pot method (which gives you a great loaded baked potato soup instant pot recipe), you might need an extra tablespoon of flour in your roux because the pressure cooking tends to reduce liquids less dramatically than stovetop simmering.

Reheating the Soup Without Separation

When reheating leftovers, use the same rule: low and slow is key. Reheat gently in a pot over low heat, stirring frequently. Never blast it in the microwave unless you enjoy chewy, separated dairy clumps.

The Ultimate Topping Bar (Beyond Chives and Bacon)

This is where the "loaded" really happens! Don't be stingy.

• Extra sharp cheddar (mandatory)
• Reserved crispy bacon crumbles
• A dollop of sour cream or crema
• Finely diced green onions or chives
• A sprinkle of smoked paprika for color and depth

What to Serve Alongside Decadent Potato Soup

Optimal Pairings: Bread, Salads, and Sides

Because this soup is incredibly rich, you want sides that provide contrasting crunch and acidity. A simple, crisp salad dressed with a bright vinaigrette cuts through the creaminess perfectly. For dunking, a crusty sourdough loaf or some hearty, cheesy quick breads are fantastic. If you’re having a potato night, try making a batch of my famous Chaos Cakes: The Utterly Brilliant, Ultra Crispy Potato Cheddar Fritters for maximum potato goodness.

Storage and Reviving Leftovers (The Next Day's Feast)

Storing and Reviving Leftovers (The Next Day's Feast)

Freezing Cream Based Soups Successfully

Creamy soups are notoriously tricky to freeze because the fat tends to separate and get grainy upon thawing. If you plan to freeze, do not add the heavy cream, sour cream, or shredded cheese yet. Freeze the stock and potato base only. Thaw it completely, gently reheat it, and then proceed with Steps 7 through 9 (adding the dairy). The soup stores well in the refrigerator for up to 4 days, tasting even better the next day when the flavors have fully married. If you're looking for another soup that freezes beautifully, check out my Southwest Chicken Soup: The Easy Weeknight Recipe .