Some recipes just feel like a warm hug. For me, this classic Loaded Baked Potato Soup With Shrimps is one of them. It has that perfect mix of creamy, savory, and hearty that just settles your soul.
It takes me right back to my grandma’s kitchen. The smell of bacon frying and potatoes simmering was a promise of pure comfort. I’ve added plump shrimp to her base, making it a full meal that feels both special and deeply familiar.
We all need a bowl of something that feels like home. This is my go-to for chilly evenings, busy weeks, or anytime I want to share a bit of that cozy feeling with my family. 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 dish is a love letter to two classics. The loaded baked potato soup has roots in thrifty, farmhouse cooking, using simple pantry staples to create something rich.
Adding shrimp was my dad’s idea. He loved a good surf-and-turf dinner. One night, he dropped a few grilled shrimp into his bowl of my potato soup and his eyes lit up.
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
That moment sparked this recipe. It blends the down-home comfort of the soup with the gentle sweetness of seafood. It feels like a weekend treat, but it’s simple enough for any Wednesday.
What Makes This the *Traditional* Way
True comfort food isn’t about shortcuts. It’s about building flavor the old-fashioned way. We start with a simple roux of butter and flour.
This gives the soup its creamy body without being gluey. We also bake the potatoes first, just like for a classic loaded spud. This caramelizes their sugars and gives a deeper, truer potato flavor you just can’t get from boiling.
Finally, we use real sharp cheddar. Pre-shredded cheese has coatings that can make your soup grainy. A block you grate yourself melts into silky, gooey perfection.
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to that cozy kitchen feeling. You probably have most of them already.
- 2 lbs russet potatoes (about 4 large)
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup sour cream, plus more for serving
- 2 cups shredded sharp cheddar cheese
- 1 lb medium shrimp, peeled and deveined
- 3 green onions, sliced
- Salt and black pepper to taste
How to Make It Just Like Grandma Did
Take your time with these steps. The process is part of the comfort, filling your home with the best smells.
- First, bake your potatoes. Prick them with a fork and bake at 400°F for about an hour, until tender. Let them cool, then peel and roughly chop.
- While potatoes bake, cook the bacon in a large soup pot until crispy. Set it aside on paper towels. Leave about 2 tablespoons of the glorious bacon fat in the pot.
- Cook the diced onion in the bacon fat over medium heat 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 your roux. This cooks out the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Then whisk in the milk. Bring the mixture to a gentle simmer.
- Add the chopped baked potatoes to the pot. Let the soup simmer for 15 minutes, stirring occasionally. The potatoes will start to break down and thicken the soup.
- Turn the heat to low. Stir in the sour cream and shredded cheddar cheese until everything is melted and smooth.
- Season the soup with salt and pepper. Now, add the raw shrimp. They will cook in the hot soup in just 3-4 minutes, until pink and opaque.
- Crumble the reserved bacon. Ladle the hot soup into bowls and top with bacon, green onions, and an extra dollop of sour cream.
My Tips for Perfecting This Classic
A couple of small touches make a world of difference. They turn a good soup into a great one.
For the best texture, use a potato masher right in the pot after simmering. Mash about half the potatoes. This makes the soup wonderfully thick and chunky all at once.
Don’t rush the roux. Letting the flour and butter cook for a full two minutes is key. It gets rid of any pasty flavor and gives your soup a nice, nutty base.
How to Store and Enjoy Later
This soup keeps beautifully, making tomorrow’s lunch something to look forward to. Let it cool completely before storing.
Keep it in a sealed container in the fridge for up to 3 days. The soup will thicken as it chills. Just add a splash of broth or milk when you reheat it on the stove over medium-low heat.
I don’t suggest freezing the version with shrimp, as they can become rubbery. You can freeze the base potato soup before adding the shrimp and dairy, though. Thaw, reheat, and then add your shrimp and cheese fresh.
Nutrition Notes
This is hearty comfort food, meant to be enjoyed as part of a balanced diet. Here’s a basic look at what’s in a serving.
- Calories: ~520
- Protein: 28g
- Carbohydrates: 35g
- Fat: 30g
- Saturated Fat: 14g
- 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?
You can! For a loaded baked potato soup crockpot method, add the cooked onions, raw cubed potatoes, broth, and bacon pieces to the slow cooker. Cook on low for 6-7 hours. An hour before serving, mash some potatoes, then stir in the milk, cheese, sour cream, and shrimp. Cover and cook until the shrimp are done.
What if I want to add chicken?
For a chicken bacon twist, swap the shrimp for 2 cups of shredded cooked rotisserie chicken. Add it when you would add the shrimp, just to heat through. It makes another fantastic, filling version.
My soup is too thick. What should I do?
No problem! Simply stir in a little extra warm chicken broth or milk until it reaches your perfect, spoonable consistency. Soups are very forgiving this way.
I hope this recipe finds its way into your regular rotation, just like it has in mine. There’s something so special about sharing a steaming bowl of food made with care and simple, good ingredients.
It’s more than just a cheesy potato soup; it’s a memory maker. I’d love to hear how it turned out for you and the stories it brings up in your own home. For more inspiration on serving this classic, check out our Loaded Baked Potato Soup Board ideas.
Did this baked potato soup recipe bring you comfort? Please let me know your thoughts in the comments below, and if you loved it, give it a rating!
