Some recipes just feel like a warm hug. For me, this classic Loaded Baked Potato Soup with shrimps is one of them. It wraps you up in a blanket of creamy, savory goodness, just like the best comfort food should. If you love this style of soup, you might also enjoy our easy loaded baked potato soup with chicken bacon for a delicious twist.
I remember my grandma making a simpler version on chilly afternoons. The smell of potatoes simmering with bacon would fill her whole house. I’ve added plump shrimp to her base, making it a full, satisfying meal. It’s a bowl of pure, happy nostalgia.
This recipe is for those days when you need something deeply satisfying. It’s rich, filling, and packed with all the flavors of a fully-loaded baked potato. Let’s make a pot together.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes (or 4-6 hours on Low in crockpot)
- Total Time: 1 hour
- Servings: 6
The Story Behind This Classic Recipe
This soup has its roots in the humble, hearty meals of home cooks. The baked potato is a timeless comfort food, a blank canvas for toppings.
Turning it into a soup was a natural, clever step. It stretches a few simple ingredients into a meal that can feed a family. My grandma’s trick was using the potato starch to naturally thicken the broth, making it wonderfully creamy.
Adding shrimp was my own twist, inspired by coastal vacations. The sweet seafood pairs perfectly with the smoky bacon and sharp cheddar. It feels like a special treat, but the heart of the recipe remains the same simple, good food.
What Makes This the *Traditional* Way
This isn’t a lightened-up or modernized version. We’re making it the traditional way, which means building flavor from the ground up.
That starts with rendering bacon fat to cook our onions. We use real butter and flour for a roux. This gives the soup its body and rich taste.
We also use russet potatoes. They break down a bit as they cook, helping to thicken the soup naturally. Finally, we stir in sharp cheddar by hand at the end. This keeps it meltingly smooth instead of greasy.
Loaded Baked Potato Soup with shrimps Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Loaded Baked Potato Soup with shrimps Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to a perfect pot of soup. You likely have most of them in your kitchen right now.
- 6 slices thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 lbs russet potatoes, peeled and cubed
- 1 cup heavy cream or whole milk
- 2 cups shredded sharp cheddar cheese
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup sour cream
- 3 green onions, sliced (for garnish)
- Salt and black pepper to taste
How to Make It Just Like Grandma Did
Follow these steps for a soup that’s creamy, flavorful, and utterly comforting. Take your time and enjoy the process.
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel. Leave the bacon fat in the pot.
- Add the diced onion to the bacon fat. Cook for about 5 minutes, until soft. Add the minced garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook the flour. This is your roux and it will thicken the soup.
- Slowly pour in the chicken broth while whisking. This will prevent any lumps from forming. Bring the mixture to a gentle simmer.
- Add the cubed potatoes to the pot. Bring the soup back to a simmer, then reduce the heat. Cover and let it cook for 15-20 minutes, until the potatoes are very tender.
- Use a potato masher to gently mash some of the potatoes right in the pot. This makes the soup extra thick and creamy. You can mash as much or as little as you like.
- Stir in the heavy cream. Then, add the shredded cheddar cheese one handful at a time, stirring until it melts completely before adding more.
- Add the shrimp and sour cream to the pot. Stir and cook for 3-5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.
- Season the soup with salt and plenty of black pepper. Ladle into bowls and top with the reserved crispy bacon, green onions, and extra cheese.
My Tips for Perfecting This Classic
A few small touches can make your soup absolutely perfect. Here are my best tips.
First, don’t rush the roux. Letting the flour cook in the fat for a full two minutes gets rid of the raw flour taste. It gives your soup a much better, nuttier flavor base.
Second, let the soup cool for about 10 minutes before you dig in. This allows the flavors to marry and the soup to thicken up just a bit more. It will taste even better.
How to Store and Enjoy Later
This soup stores beautifully, making for wonderful leftovers. Let it cool completely before storing.
Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, stirring often. You may need to add a splash of broth or milk if it thickens up too much.
You can also freeze this soup for up to 2 months. I suggest freezing it before adding the shrimp and sour cream for best texture. Thaw overnight in the fridge, reheat, and then add the shrimp and sour cream fresh.
Nutrition Notes
This is a rich, hearty comfort food. Here’s a simple look at what’s in a serving.
- Calories: ~580
- Protein: 28g
- Carbohydrates: 35g
- Fat: 36g
- Fiber: 3g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this family favorite.
Can I make this in a crockpot?
Absolutely! For a loaded baked potato soup crockpot method, cook the bacon in a skillet first. Then, add everything except the cream, cheese, shrimp, and sour cream to the slow cooker. Cook on Low for 6-7 hours or High for 3-4. An hour before serving, mash some potatoes, then stir in the cream, cheese, shrimp, and sour cream. Cook until the shrimp are done. For a dedicated slow cooker recipe, try our loaded crockpot potato soup with bacon.
What if I want to add chicken instead?
For a chicken bacon version, it works wonderfully. Swap the shrimp for 2 cups of shredded cooked rotisserie chicken or diced, cooked chicken breast. Add it when you would add the shrimp, just to heat it through.
My soup is too thick. What should I do?
No problem at all. Simply stir in a little extra chicken broth, milk, or cream until it reaches your preferred consistency. Start with a 1/4 cup and go from there.
I hope this recipe brings a sense of warmth and comfort to your kitchen. It’s a dish made for sharing, for quiet nights in, and for making new memories around the table. For another rich and popular take, be sure to check out our copycat Loaded Outback Potato Soup.
There’s nothing quite like a bowl of this classic soup to make everything feel right. It’s a taste of home, every single time.
Did this recipe take you back to a favorite memory? I would love to hear your stories. Please let me know how it turned out for you in the comments below!
Tired of the 5 PM dinner panic? Grab my new 30-Minute Cookbook!