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 potato and sharp cheddar, with the salty crunch of bacon and the sweet pop of shrimp. If you love this style of soup, you might also enjoy my classic Loaded Baked Potato Soup with Chicken & Bacon.
It takes me right back to my grandma’s kitchen. She always knew how to turn simple ingredients into a meal that felt like home. This soup is my tribute to that feeling, with a little extra luxury from the sea.
We all need that kind of comfort sometimes. A bowl that’s hearty enough for dinner and soothing enough to fix a long day. Let’s make it 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
This soup started as a way to use up leftover baked potatoes. My grandma would never let good food go to waste. She’d scoop the fluffy insides into her big soup pot, already sizzling with bacon fat.
Adding shrimp was my mom’s twist. She’d make it for special Friday night dinners. It felt fancy, but it was still our same, reliable comfort food at its heart. That’s the magic of this dish.
It grows with your family. You keep the soul of it—the potato, the cheese, the bacon—and you add your own chapter. For me, that chapter is plump, pink shrimp nestled in every bowl.
What Makes This the *Traditional* Way
This isn’t a lightened-up version. It’s the real, unapologetically rich deal. We start by rendering bacon fat and use that to cook our onions. That’s flavor you just can’t buy.
We use real russet potatoes for their perfect, fluffy texture. And we finish with a good, sharp cheddar that melts into the soup. No processed cheese here. The shrimp are added at the very end so they stay tender and sweet.
It’s a method that asks for a little patience. Letting the flavors build is what makes it special. The result is a soup that’s thick, creamy, and packed with love in every spoonful.
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. You probably have most of them in your kitchen right now. Here’s what you’ll need:
- 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
- 3 large russet potatoes (about 2 lbs), peeled and cubed
- 1 cup heavy cream or whole milk
- 2 cups shredded sharp cheddar cheese
- 1 lb medium raw 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 and your kitchen will smell incredible. Don’t rush it. Good soup is worth the wait.
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pot. Set the bacon aside on a paper towel.
- Add the diced onion to the bacon fat. Cook for about 5 minutes, until soft. Add the garlic and cook for one more minute until fragrant.
- Sprinkle the flour over the onions. Stir and cook for 2 minutes to make a roux. This will thicken our soup beautifully.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the cubed potatoes. Bring to a simmer, then reduce heat. Cover and cook for 15-20 minutes, until the potatoes are fork-tender.
- 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.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted. Then, add the raw shrimp. Cook for 3-5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.
- Remove the pot from the heat. Stir in the sour cream and most of the reserved bacon. Taste and add salt and pepper as needed.
- Ladle into bowls and top with the remaining bacon, green onions, and extra cheese if you want. Serve immediately.
My Tips for Perfecting This Classic
A couple of small tricks can make a big difference. They’re the kind of things passed down quietly over a stove.
First, don’t skip the roux. Cooking the flour in the fat for a full two minutes gets rid of the raw flour taste. It gives the soup a wonderful, velvety base.
Second, take the soup off the heat before you stir in the sour cream. Adding it while the soup is boiling can cause it to curdle. We want it smooth and creamy.
Finally, taste as you go. Potatoes and broths vary in saltiness. Your perfect bowl might need just one more pinch of pepper.
How to Store and Enjoy Later
This soup stores wonderfully. Let it cool completely, then keep it in a sealed container in the fridge for up to 3 days.
Reheat it gently on the stove over low heat. You might need to add a splash of broth or milk as it thickens when chilled. I don’t recommend freezing this soup, as the dairy can separate.
The flavors actually get better the next day. It’s a fantastic make-ahead meal for a cozy weeknight.
Nutrition Notes
This is a hearty, indulgent comfort food. Here’s a simple look at what’s in a serving.
- Calories: ~580
- Protein: 28g
- Carbohydrates: 35g
- Fat: 36g
- Saturated Fat: 18g
- 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! For a loaded baked potato soup crockpot version, cook the bacon and onions on the stove first. Then, add everything except the cream, cheese, shrimp, and sour cream to the slow cooker. Cook on low for 6-7 hours. An hour before serving, mash the potatoes a bit, then stir in the cream, cheese, and shrimp. Let cook until shrimp are done, then stir in sour cream. For a dedicated set-and-forget option, try my easy crockpot potato soup recipe.
What if I want to add chicken?
For a chicken bacon twist, swap the shrimp for 2 cups of shredded cooked chicken. Add it when you would add the shrimp, just to heat it through. It makes another wonderful, filling version. For a restaurant-inspired take on that combination, check out my Loaded Outback Chicken Bacon Potato Soup.
How can I make it extra cheesy?
If you love a cheesy potato soup, feel free to add an extra half-cup of cheddar. You can also stir in a handful of Parmesan for a deeper flavor. Always shred your own cheese from a block for the best melt.
I hope this recipe finds its way to your family table. I hope it becomes a part of your own story, the way it’s a part of mine.
There’s nothing quite like sharing a bowl of something made with care. It’s a simple joy that always feels new.
Did this baked potato soup recipe bring you comfort? I would love to hear about it. Please let me know your thoughts, your own twists, or your family memories in the comments below!
