Loaded Baked Potato Soup With shrimps Recipe

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 creamy, savory goodness, just like your favorite blanket on a chilly day. If you love a classic loaded baked potato soup with chicken and bacon, you’ll adore this seafood twist.

I remember my grandma making a simpler version of potato soup. The smell would fill her whole house. Adding plump shrimp and all the classic baked potato toppings was my own little twist. It turned a humble soup into a full, satisfying meal.

This dish is pure comfort in a bowl. It brings together the heartiness of a baked potato with the special touch of seafood. Let’s make a pot together.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6

The Story Behind This Classic Recipe

My grandma’s potato soup was a staple. It was what she made when someone was under the weather or when the first real cold snap hit.

Her recipe was just potatoes, broth, milk, and a little onion. It was simple and perfect. I started adding the shrimp after a memorable trip to the coast. It felt like a natural way to boost her classic with a bit of luxury, while keeping its soul.

This version honors her tradition. It just adds a few more layers of flavor for a complete, comforting dinner.

What Makes This the *Traditional* Way

True comfort food isn’t about fancy techniques. It’s about building flavor from the ground up, with patience.

We start by cooking real bacon for its fat. That fat is our flavor base for the onions. We use a simple roux of butter and flour to thicken the soup, not just heavy cream. This gives it a rich body that holds up. It’s a method shared by other classics, like a rich Loaded Outback Potato Soup.

The shrimp go in at the very end. This makes sure they stay tender and sweet, not rubbery. It’s all about respecting each ingredient.

Recipe

Loaded Baked Potato Soup With shrimps Recipe

Make Loaded Baked Potato Soup With shrimps Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 20 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

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The Classic Ingredients (No Fancy Stuff!)

• 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 tsp dried thyme
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 lb medium shrimp, peeled and deveined
• Salt and black pepper to taste
• For serving: Extra cheese, chopped green onions, more sour cream, and the cooked bacon pieces.

How to Make It Just Like Grandma Did

1

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Take the bacon out with a slotted spoon and set it aside on paper towels. Leave about 3 tablespoons of the bacon fat in the pot.

2

Add the diced onion to the pot. Cook in the bacon fat until soft and see-through, about 5 minutes. Stir in the garlic and cook for one more minute until it smells wonderful.

3

Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes. This cooks the raw flour taste out and makes your roux.

4

Slowly pour in the chicken broth while whisking. This will prevent any lumps. Add the cubed potatoes and dried thyme. Bring the pot to a gentle boil.

5

Once boiling, lower the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, until the potatoes are very tender when poked with a fork.

6

Use a potato masher to gently mash some of the potatoes right in the pot. This makes the soup nice and thick. You can leave it as chunky as you like.

7

Stir in the whole milk and sour cream until everything is smooth. Warm it through but don’t let it boil.

8

Turn the heat to low. Gradually stir in the shredded cheddar cheese until it’s all melted and creamy.

9

Add the raw shrimp to the hot soup. They will cook in about 3-4 minutes, just until they turn pink and opaque. Be careful not to overcook them.

10

Season the soup with salt and plenty of black pepper. Ladle into bowls and top with the reserved bacon, green onions, and any other toppings you love.

Notes

Enjoy your homemade Loaded Baked Potato Soup With shrimps Recipe!

Nutrition Information

Calories: ~520

Protein: 28g

Carbohydrates: 35g

Fat: 30g

Fiber: 3g

Did You Make This?

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The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step. 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 tsp dried thyme
• 1 cup whole milk
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 lb medium shrimp, peeled and deveined
• Salt and black pepper to taste
• For serving: Extra cheese, chopped green onions, more sour cream, and the cooked bacon pieces.

How to Make It Just Like Grandma Did

Follow these steps and your kitchen will smell incredible. Take your time and enjoy the process.

1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Take the bacon out with a slotted spoon and set it aside on paper towels. Leave about 3 tablespoons of the bacon fat in the pot.
2. Add the diced onion to the pot. Cook in the bacon fat until soft and see-through, about 5 minutes. Stir in the garlic and cook for one more minute until it smells wonderful.
3. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes. This cooks the raw flour taste out and makes your roux.
4. Slowly pour in the chicken broth while whisking. This will prevent any lumps. Add the cubed potatoes and dried thyme. Bring the pot to a gentle boil.
5. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, until the potatoes are very tender when poked with a fork.
6. Use a potato masher to gently mash some of the potatoes right in the pot. This makes the soup nice and thick. You can leave it as chunky as you like.
7. Stir in the whole milk and sour cream until everything is smooth. Warm it through but don’t let it boil.
8. Turn the heat to low. Gradually stir in the shredded cheddar cheese until it’s all melted and creamy.
9. Add the raw shrimp to the hot soup. They will cook in about 3-4 minutes, just until they turn pink and opaque. Be careful not to overcook them.
10. Season the soup with salt and plenty of black pepper. Ladle into bowls and top with the reserved bacon, green onions, and any other toppings you love.

My Tips for Perfecting This Classic

A couple of small things can make a big difference in your soup. Here is what I’ve learned over the years.

First, make sure you cook your flour in the bacon fat for a full two minutes. This is the secret to getting rid of that starchy taste and building a deep, nutty base for your soup.

Second, let your soup sit for about 10 minutes off the heat before serving. This lets the flavors marry and the texture settle. It will be even better for that short wait.

How to Store and Enjoy Later

This soup stores beautifully. Let it cool completely before putting it in the fridge.

Keep it in a sealed container for 3-4 days. When you reheat it, do so gently on the stove over low heat. You might need to add a splash of milk or broth to get the creamy consistency back.

You can freeze it for up to 2 months, but note the texture of the potatoes may change slightly. Thaw it overnight in the fridge before reheating.

Nutrition Notes

This is a hearty, indulgent soup meant to be enjoyed. Here’s a basic look at what’s in a serving.

• Calories: ~520
• Protein: 28g
• Carbohydrates: 35g
• Fat: 30g
• Fiber: 3g

Your Questions About This Classic Recipe

Here are answers to a few common questions I get about this family favorite.

Can I make this in a crockpot?

You can! Cook the bacon and onions in a skillet first. Then add everything except the milk, sour cream, cheese, and shrimp to your crockpot. Cook on low for 6-7 hours. An hour before serving, mash the potatoes, then stir in the dairy, cheese, and shrimp. Cover and cook on low until the shrimp are done. For a dedicated set-and-forget version, check out this easy crockpot potato soup recipe.

What if I want to add chicken instead?

For a chicken bacon version, use 1.5 lbs of diced, cooked chicken breast. Stir it in when you add the milk and sour cream to just warm it through.

How can I make it extra cheesy?

This is already a wonderfully cheesy potato soup. For even more cheese flavor, try using half sharp cheddar and half pepper jack. You can also stir in a tablespoon of powdered cheese sauce mix for an extra punch.

I hope this recipe finds its way to your family table. It’s more than just a baked potato soup recipe. It’s a bowl of memories and new moments waiting to be made.

There’s nothing quite like sharing a pot of comfort soup with the people you love. I hope this brings as much warmth to your home as it does to mine. Let me know your own stories and how your soup turned out in the comments below!