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Creamy Loaded Baked Potato Soup: Easy Meal Prep Recipe

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This creamy loaded baked potato soup is perfect for meal prep, freezing beautifully and reheating without breaking. With real chunks of crispy bacon, sharp cheddar, and a velvety texture, it’s comfort food that actually delivers on its promise.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 5–6 medium), half peeled and diced into 1/2-inch cubes
  • 8 slices thick-cut bacon, diced
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup sour cream, room temperature
  • Salt and black pepper to taste
  • Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions, more sour cream, fresh chives

Instructions

  1. Prep your potatoes: Scrub russet potatoes clean. Peel about half and leave skins on the other half. Dice all into 1/2-inch cubes. Place in a bowl of cold water to prevent browning and rinse excess starch.
  2. Cook the bacon: Place diced bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (about 8 minutes). Transfer bacon to a paper towel-lined plate with a slotted spoon. Leave about 3 tablespoons of rendered fat in the pot.
  3. Sauté the aromatics: Add 3 tablespoons butter to the bacon fat. Once melted, add diced onion. Cook over medium heat, stirring frequently, until translucent (about 4 minutes). Add minced garlic and cook for exactly 1 minute more. Do not let garlic brown.
  4. Make the roux: Sprinkle 1/4 cup flour over the onion mixture. Stir constantly for 2 minutes until it forms a thick paste.
  5. Add the liquid: Slowly pour in chicken broth while whisking constantly. Add milk and whisk until smooth. Bring to a gentle simmer (small bubbles, not a rolling boil).
  6. Cook the potatoes: Drain diced potatoes and add to the pot. Stir to combine. Bring back to a gentle simmer, then reduce heat to low. Cover with lid slightly ajar and cook for 20-25 minutes, stirring every 5 minutes, until potatoes are fork-tender but not falling apart.
  7. Partial blend: Remove pot from heat. Use an immersion blender to pulse 5-7 times, breaking up about half the potatoes while leaving chunks intact. If using a regular blender, carefully blend about 2 cups of soup (mostly liquid and some potatoes) and stir back into the pot. Let cool 5 minutes before blending.
  8. Add the dairy: Ensure soup is off heat and not bubbling. Stir in heavy cream first, then sour cream, then shredded cheddar cheese. Stir gently but constantly until cheese is fully melted and incorporated. Do not turn heat back on.
  9. Season and finish: Add salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper). Stir in half the cooked bacon, reserving the rest for topping.
  10. Cool and portion: Let soup cool at room temperature for 30 minutes. Divide into meal prep containers. Add toppings (reserved bacon, extra cheese, green onions) just before serving rather than before freezing.

Notes

Add dairy off heat to prevent curdling. Soup thickens upon cooling; add a splash of milk or broth when reheating. For gluten-free, use a cornstarch slurry instead of flour roux. For dairy-free, use full-fat oat milk, vegan butter, and dairy-free cheese. Soup tastes even better on day two as flavors meld.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, meal prep soup, freezer friendly soup, comfort food, easy soup recipe

Find it online: https://breezybake.com/creamy-loaded-baked-potato-soup-easy-meal-prep-recipe/