Loaded Baked Potato Soup Casserole Recipe Perfect for Comfort

Introduction

There’s something magical about the smell of crispy bacon and creamy potatoes wafting through the kitchen. Honestly, this loaded baked potato soup casserole feels like a warm hug in a dish. I first came up with this recipe during a family gathering where I wanted something hearty but easy to serve buffet-style. Let me tell you, this casserole was the star of the night!

This recipe combines the comforting, creamy goodness of a classic baked potato soup with the satisfying heartiness of a casserole. Perfect for chilly nights, game-day feasts, or just when you need a little extra comfort in your life. Loaded with bacon, cheese, and green onions, it’s a dish that will have everyone asking for seconds (and maybe thirds).

If you love baked potato soup but want something that’s easier to serve to a crowd, this loaded baked potato soup casserole is your answer. And trust me, once you try it, you’ll want to make it again and again.

Why You’ll Love This Recipe

• Quick & Easy: This casserole comes together in under an hour, making it perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: You likely have most of the ingredients already in your kitchen, and there’s no need for fancy tools or trips to specialty stores.
• Perfect for Any Occasion: Whether it’s a cozy dinner, potluck, or holiday meal, this casserole fits right in.
• Crowd-Pleaser: Kids and adults alike will love the creamy potato base topped with gooey cheese and crispy bacon.
• Unbelievably Delicious: The flavors meld together perfectly—every bite is comfort food at its finest.

What sets this recipe apart is the balance between creamy and crispy. The soup base is indulgently rich, but the toppings—crunchy bacon, sharp cheddar, and fresh green onions—add texture and bold flavor. Plus, it’s baked to perfection, giving you that golden, bubbly finish.

This isn’t just comfort food—it’s the kind of dish that brings people together. Share it with loved ones, and watch their faces light up after the first bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Russet potatoes: Peeled and diced (perfect for that creamy texture).
• Bacon: Cooked and crumbled (adds a smoky, savory crunch).
• Unsalted butter: For richness.
• All-purpose flour: Helps thicken the soup base.
• Chicken broth: Adds depth of flavor (use low-sodium if preferred).
• Heavy cream: For that silky, luxurious texture.
• Sour cream: Brings a tangy note that balances the richness.
• Cheddar cheese: Shredded (sharp cheddar works best for bold flavor).
• Green onions: Chopped (adds freshness and a pop of color).
• Salt and pepper: To taste.
• Optional toppings: Extra cheese, bacon, or a dollop of sour cream.

Feel free to swap or adjust! For instance, you can use turkey bacon for a leaner option or substitute Greek yogurt for sour cream to lighten it up.

Equipment Needed

Here’s the gear you’ll need to whip up this delicious casserole:

• Large pot: For cooking the soup base.
• Whisk: Essential for creating a smooth and lump-free roux.
• 9×13 casserole dish: The perfect size for baking this recipe.
• Skillet: For cooking the bacon to crispy perfection.
• Potato masher: Optional, but handy for achieving a chunky texture.

If you don’t have a casserole dish, a deep baking pan will work just as well. And for bacon lovers, a cast iron skillet is ideal for extra-crispy results!

Preparation Method

1. Preheat your oven to 375°F (190°C). Grease a 9×13 casserole dish lightly with cooking spray.
2. Peel and dice the russet potatoes into small cubes. Boil in salted water until tender, about 10-15 minutes. Drain and set aside.
3. In a large pot over medium heat, cook the bacon until crispy. Remove and crumble into pieces. Reserve about 2 tablespoons of bacon fat in the pot.
4. Add the butter to the pot and melt it with the bacon fat. Whisk in the flour until a smooth paste forms, cooking for 1-2 minutes.
5. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Simmer for 3-5 minutes until slightly thickened.
6. Stir in the heavy cream, sour cream, and half the shredded cheddar cheese. Mix until the cheese is melted and the soup base is creamy.
7. Fold in the cooked potatoes and season with salt and pepper to taste.
8. Pour the mixture into the prepared casserole dish. Top with the remaining cheddar cheese and crumbled bacon.
9. Bake for 20 minutes, or until the cheese is bubbling and golden brown.
10. Garnish with chopped green onions before serving.

Pro tip: If the soup base looks too thick before baking, thin it out with a splash of milk or chicken broth.

Cooking Tips & Techniques

• Don’t overcook the potatoes: They should be tender but not falling apart.
• Use freshly shredded cheese: Pre-shredded cheese often has additives that can affect melting.
• Cook bacon in batches: Crowding the skillet can lead to uneven crispiness.
• Layer toppings strategically: Cheese first, bacon second, green onions last for the best presentation.
• Let the casserole cool slightly: This helps the flavors settle and makes serving easier.

If you’re multitasking, prep the bacon and potatoes ahead of time to save time on busy days!

Variations & Adaptations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Top with sautéed mushrooms for extra flavor.
• Low-Calorie: Use reduced-fat sour cream, low-fat cheese, and turkey bacon.
• Seasonal Twist: Add diced sweet potatoes or butternut squash in the fall for a seasonal flavor boost.

Personally, I’ve tried swapping regular potatoes for red potatoes, and the result was equally delicious!

Serving & Storage Suggestions

This casserole is best served hot, straight out of the oven. Pair it with a crisp green salad or garlic bread for a complete meal.

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole freezes well! Let it cool completely, wrap tightly, and freeze for up to 2 months.
• Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for 1-2 minutes.

The flavors deepen over time, so the leftovers are just as delicious—if not better!

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional values per serving:

• Calories: Approximately 450
• Protein: 15g
• Carbohydrates: 30g
• Fat: 25g

This dish is rich in potassium from the potatoes and calcium from the cheese. Keep in mind, it’s indulgent comfort food, so enjoy it as a treat!

Conclusion

This loaded baked potato soup casserole is the ultimate crowd-pleaser. It’s rich, creamy, and packed with bold flavor. Whether you’re cooking for a family dinner or bringing a dish to a potluck, this recipe is bound to make you the star of the meal.

Feel free to tweak the ingredients to suit your taste—add a little spice, try different cheeses, or make it lighter. That’s the beauty of comfort food; it’s all about making it your own.

I can’t wait for you to try this recipe! Drop a comment below if you do, and let me know your favorite variations or tips. Happy cooking!

FAQs

Can I use a different type of potato?

Yes! Yukon Gold or red potatoes work well for a slightly different texture.

Can this casserole be made ahead of time?

Absolutely! Prepare the soup base and assemble the casserole, then refrigerate until you’re ready to bake.

How can I make it dairy-free?

Use a plant-based cream and cheese substitute, and swap the butter with olive oil.

What’s the best way to reheat leftovers?

The oven is ideal for reheating larger portions, while the microwave works for single servings.

Can I add extra veggies?

Of course! Broccoli, peas, or carrots make great additions to this casserole.

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