Loaded baked potato soup is a modern comfort‑food staple in the United States, inspired by the classic loaded baked potato topped with cheese, bacon, and chives. It became popular in the 1990s as a hearty, restaurant‑style soup that brings the familiar flavors of the baked potato into a creamy bowl.

In the Pacific Northwest, chefs often add smoked salmon or cheddar. In the South, a touch of Cajun seasoning or corn kernels is common. Some Midwest versions swap heavy cream for half‑and‑half for a lighter texture.

It is typically ladled into a shallow bowl, topped with crisp bacon bits, shredded cheddar cheese, sliced green onions, and a drizzle of sour cream. Some diners serve it with a side of crusty bread or a warm biscuit.

The soup is popular for casual gatherings, game‑day parties, and cold‑weather comfort meals. It also appears on holiday menus, especially during Thanksgiving leftovers, as a way to repurpose baked potatoes.

It combines the beloved toppings of a loaded baked potato—bacon, cheese, and green onions—into a velvety, soup form, offering both comfort and richness in a single bowl. The use of Yukon Gold potatoes adds a buttery smoothness that sets it apart from standard potato soups.

Common errors include over‑cooking the roux, which can give a burnt flavor, not rendering enough bacon fat for flavor, and blending the entire soup, which can make it too thin. Also, be sure the potatoes are fully tender before blending to achieve a creamy texture.

A butter‑flour roux adds a richer, buttery mouthfeel that complements the cream and bacon, whereas cornstarch would give a more gelatinous texture and lack the depth of flavor that a roux provides.

Yes, the soup can be prepared a day ahead. Cool it quickly, refrigerate in airtight containers for up to 4 days, and reheat gently on the stove, adding a splash of stock if it has thickened. For longer storage, freeze for up to 2 months.

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Ian Fujimoto emphasizes step‑by‑step clarity, safety tips, and realistic home‑kitchen equipment, often sharing personal anecdotes about flavor balance. This practical, no‑fluff style sets him apart from channels that rely heavily on high‑production visuals or exotic ingredients.