LOADED BAKED POTATO SOUP
Use whole milk —it gives richness and stability to the sauce.
Reserve bacon drippings —they infuse the soup with smoky depth.
Don’t overcook after adding dairy —high heat can cause separation.
Tastes better the next day! Flavors meld beautifully overnight.
Freezer-friendly? Best without dairy—freeze base, then add sour cream/cheese when reheating.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
Freeze without sour cream and cheese for up to 3 months. Add fresh when reheating.
Ingredient Substitutions
Bacon
Pancetta, turkey bacon, or smoked sausage
For different smokiness
Ham
Rotisserie chicken, pulled pork, or omit
Protein variations
Chicken broth
Vegetable or beef broth
Dietary preferences
Whole milk
Half-and-half or evaporated milk
Richer option
Cheddar cheese
Colby Jack, Gouda, or vegan cheese
Flavor swaps
Serving Suggestions
Serve family-style in the Dutch oven for rustic charm.
Great for potlucks—bring the whole pot!
Double the batch and freeze half for future comfort.
Pack in thermoses for lunch (reheat safely).
Cultural Context
Rooted in American Midwest comfort food and Southern soul traditions, this recipe celebrates how humble ingredients—potatoes, milk, cheese, and bacon—can become something deeply satisfying. Found at church suppers, hunting cabins, and creative kitchens alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and shared.
Pro Tips
