Loaded Baked Potato Soup Casserole Recipe – Easy & Comforting

Introduction

The aroma of smoky bacon mingling with creamy potatoes bubbling away in the oven is the kind of smell that makes you want to grab a spoon before it’s even finished cooking. This Loaded Baked Potato Soup Casserole is everything you love about a classic potato soup, but with a cozy, baked twist that combines the best textures and flavors into one dish. It’s hearty, cheesy, and just the kind of comfort food that makes your shoulders relax after a long day.

The first time I whipped this up was during a chilly evening—I wanted something that felt like a warm hug but was simple enough to put together after work. I still remember my family’s reaction as we dug in. My kids couldn’t stop going back for seconds (and thirds), and my husband gave me that approving nod that means, “You nailed it.” Honestly, this quickly became a household favorite, and I couldn’t resist sharing it with friends at our next potluck. Spoiler alert: everyone asked for the recipe.

Whether you’re looking for the perfect dish to warm up a cold winter night or need a crowd-pleaser for your next gathering, this casserole hits all the marks. Bookmark it now because trust me—you’ll be making it again and again.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, it’s ideal for busy weeknights.
• Simple Ingredients: Made with pantry staples you probably already have.
• Perfect for Gatherings: A guaranteed hit at potlucks, family dinners, or game nights.
• Crowd-Pleaser: Loaded with all the classic potato soup flavors—everyone will love it!
• Unbelievably Comforting: Creamy, cheesy, and hearty—a true soul-soothing meal.

This recipe stands out because it transforms traditional potato soup into a dish with layers of texture and flavor. The crispy bacon topping and baked cheese add an irresistible twist to the creamy base. It’s the kind of casserole that feels special but doesn’t require hours in the kitchen. Plus, it’s a great way to use up leftover baked potatoes and turn them into something extraordinary.

Whether you’re new to cooking or a seasoned home chef, this recipe delivers reliable results every time. It’s the kind of dish that makes you feel like you’ve just hit the jackpot in comfort food.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a bold flavor-packed casserole that’s a dream come true for potato lovers. Here’s what you’ll need:

• Russet potatoes: Peeled, baked, and diced (perfect for their fluffy texture).
• Unsalted butter: Melted for rich flavor.
• All-purpose flour: Helps thicken the base.
• Chicken broth: Adds depth and savory richness.
• Whole milk: Creamy and smooth—use dairy-free milk if needed.
• Sour cream: For tangy creaminess.
• Cheddar cheese: Shredded and divided (because cheese makes everything better).
• Green onions: Chopped for a fresh, zesty finish.
• Bacon: Cooked and crumbled—because what’s a loaded potato without bacon?
• Salt and pepper: To season to perfection.

Optional substitutions: For a lighter version, swap sour cream with plain Greek yogurt or cheddar with reduced-fat cheese. You can also use vegetable broth for a vegetarian twist.

Equipment Needed

You don’t need fancy tools to make this casserole, which is part of its charm. Here’s what you’ll need:

• Large pot: For preparing the creamy soup base.
• Whisk: To ensure a smooth, lump-free sauce.
• 9×13-inch casserole dish: The perfect size for layering everything.
• Potato peeler: For peeling those russet potatoes easily.
• Cheese grater: Freshly grated cheese really makes a difference!

If you don’t have a casserole dish, a deep baking pan works just fine. And if you’re using frozen bacon, let it thaw completely before cooking for best results.

Preparation Method

1. Prep the potatoes: Peel, bake, and dice the russet potatoes. Set aside.
2. Cook the bacon: In a skillet, fry the bacon until crispy. Drain on paper towels and crumble into bits.
3. Make the base: In a large pot, melt butter over medium heat. Whisk in the flour until smooth, then gradually add the chicken broth and milk. Stir constantly to avoid lumps and cook until thickened (about 5-7 minutes).
4. Add the seasonings: Stir in the sour cream, half of the cheddar cheese, and season with salt and pepper to taste.
5. Combine with potatoes: Gently fold the diced potatoes into the creamy base until well coated.
6. Assemble the casserole: Pour the potato mixture into your prepared casserole dish. Top with the remaining cheddar cheese, crumbled bacon, and chopped green onions.
7. Bake: Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Serve: Let the casserole cool for 5 minutes before serving. It’s perfect as-is but pairs wonderfully with a crisp side salad.

Pro Tip: If your base seems too thick, add a splash of milk to loosen it up before combining with the potatoes.

Cooking Tips & Techniques

• Use fully baked potatoes: Pre-baking ensures they’re tender and creamy when combined with the soup base.
• Don’t skip the whisk: It’s the key to a smooth, lump-free sauce.
• Add cheese in layers: Incorporate it into the base and top for a multi-dimensional cheesy flavor.
• Cook bacon until crispy: Crispy bacon adds the perfect crunch to balance the creaminess.
• Customize the seasoning: Taste the base before combining with potatoes and adjust the salt and pepper to your liking.

If you’ve ever struggled with a runny casserole, trust me—the flour and butter base solves that problem perfectly. The key is to whisk, whisk, whisk!

Variations & Adaptations

• Vegetarian option: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms for a savory touch.
• Low-carb twist: Swap russet potatoes for cauliflower florets to cut down on carbs without sacrificing flavor.
• Spicy kick: Add a pinch of cayenne or diced jalapeños for some heat.
• Seasonal swap: In summer, add fresh corn kernels for a touch of sweetness.
• Make it your own: Experiment with different cheeses like gouda or pepper jack for a unique flavor profile.

One of my favorite variations is adding leftover pulled pork for an extra punch of flavor. It’s like barbecue meets comfort food—so good!

Serving & Storage Suggestions

This casserole is best served hot and fresh, with a dollop of sour cream or a sprinkle of extra green onions for a pop of color. Pair it with crusty bread or a simple side salad for a complete meal.

To store leftovers, allow the casserole to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings for convenience.

Pro Tip: The flavors deepen overnight, making leftovers even tastier!

Nutritional Information & Benefits

Here’s the approximate nutritional breakdown per serving:

• Calories: 320
• Protein: 12g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 2g

Potatoes are a great source of vitamin C and potassium, supporting immune function and heart health. The cheese provides calcium for strong bones, and the green onions are packed with antioxidants. If you opt for Greek yogurt instead of sour cream, you’ll get an extra protein boost!

Conclusion

This Loaded Baked Potato Soup Casserole is everything you could ask for in a comfort food recipe. It’s warm, flavorful, and so satisfying—perfect for cozy nights or sharing with loved ones. I love how easy it is to throw together, and the way it brings smiles to everyone at the table.

If you try this recipe, I’d love to hear how you make it your own! Did you add extra toppings? Swap out some ingredients? Share your thoughts in the comments below or tag me in your photos. Let’s keep spreading the joy of homemade comfort food!

So grab your apron and get cooking—this casserole is calling your name!

FAQs

Can I make this casserole ahead of time?

Yes! Prepare the casserole and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed.

Can I use leftover mashed potatoes?

Absolutely! Just spread the mashed potatoes evenly in the casserole dish and proceed with the recipe.

How can I make this dish gluten-free?

Simply replace the all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F until warm, or microwave individual servings for about 2-3 minutes.

Can I add other toppings?

Definitely! Try adding diced tomatoes, jalapeños, or even a dollop of guacamole for a fun twist.

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