Loaded Baked Potato Soup – Creamy, Comforting, and Full of Flavor
There’s nothing quite like a warm bowl of Loaded Baked Potato Soup on a chilly day. Creamy, hearty, and loaded with all your favorite toppings, this soup is pure comfort in a bowl. It’s rich but balanced, thick yet smooth, and tastes just like your favorite loaded baked potato — complete with crispy bacon, melted cheese, and fresh chives on top.
This recipe transforms simple pantry ingredients into something luxurious and satisfying. Each spoonful delivers that perfect blend of creamy potatoes, smoky bacon, and cheesy goodness. Whether you’re serving it as a cozy dinner or a make-ahead lunch, this soup hits the spot every single time.
Why You’ll Love This Loaded Baked Potato Soup
1. Ultra creamy and comforting
A rich, velvety texture from blended potatoes, milk, and cheese makes this soup taste indulgent without being heavy.
2. Made with real ingredients
No shortcuts or powdered mixes here — just fresh potatoes, broth, and simple seasonings.
3. Easy to customize
Add your favorite toppings like bacon, cheddar, sour cream, or green onions.
4. Perfect for make-ahead meals
This soup reheats beautifully for busy weeknights or meal prep.
5. Family-friendly favorite
Kids and adults love the creamy base and familiar flavors.
6. Comfort food made easy
Simple steps, minimal prep, and ingredients you already have in your kitchen.
What You’ll Need
This recipe keeps things simple with pantry staples and a few fresh ingredients.
Main Ingredients:
- 6 medium russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free blend if needed)
- Salt and pepper, to taste
For Topping:
- Crumbled bacon
- Extra shredded cheddar
- Sour cream
- Chopped green onions or chives
Step-by-Step Instructions
Step 1: Cook the Bacon
In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy.
Remove bacon with a slotted spoon and set aside on a paper towel to drain.
Leave about 1–2 tablespoons of bacon drippings in the pot for extra flavor.
Step 2: Sauté Onion and Garlic
Add the diced onion to the bacon drippings and cook for about 3–4 minutes, until softened and translucent.
Add the minced garlic and cook another 30 seconds, just until fragrant.
Step 3: Make the Roux
Add butter to the pot and let it melt. Sprinkle in the flour and stir continuously for about 1 minute to form a roux.
This step thickens the soup and gives it that creamy, hearty consistency.
Step 4: Add Broth and Potatoes
Gradually pour in the chicken broth while stirring to avoid lumps.
Add the diced potatoes and bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 5: Mash or Blend
For a creamier texture, use a potato masher or immersion blender to mash some of the potatoes directly in the pot.
If you prefer a chunkier soup, leave more of the potatoes whole.
You can also transfer half of the soup to a blender, puree it, and pour it back in.
Step 6: Stir in Milk, Cream, and Cheese
Lower the heat to prevent curdling, then slowly add the milk and heavy cream. Stir until well combined.
Add 1 1/2 cups of shredded cheddar cheese and stir until melted and smooth.
Taste and season with salt and pepper.
Step 7: Add Sour Cream and Bacon
Stir in the sour cream and half of the cooked bacon. Mix until the soup is thick, creamy, and evenly combined.
If it’s too thick for your liking, add a bit more broth or milk until it reaches your desired consistency.
Step 8: Serve and Garnish
Ladle the soup into bowls and top with your favorite toppings — more shredded cheddar, crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh chives or green onions.
Serve hot with crusty bread or a green salad on the side.
Tips for the Best Loaded Baked Potato Soup
- Use russet potatoes.
They’re starchy and break down perfectly for a creamy texture. - Don’t skip the bacon drippings.
It adds incredible depth of flavor to the base. - Mash to your preference.
For silky-smooth soup, blend it fully. For a rustic, hearty feel, leave some chunks. - Warm your milk and cream before adding.
This helps prevent curdling and keeps the soup smooth. - Season gradually.
Potatoes absorb salt, so taste and adjust at the end. - Add toppings right before serving.
This keeps the bacon crisp and the cheese melty but not greasy.
Flavor Variations
Once you’ve got the base recipe down, you can mix it up with different ingredients and flavors.
Savory Twists:
Smoky Chipotle Potato Soup:
Add 1 teaspoon chipotle chili powder or a spoonful of adobo sauce for a smoky kick.
Broccoli Cheddar Potato Soup:
Add steamed broccoli florets and extra cheese for a comforting twist.
Chicken and Potato Soup:
Stir in shredded cooked chicken or rotisserie chicken for added protein.
Loaded Ranch Potato Soup:
Add a tablespoon of ranch seasoning for a tangy, herby flavor.
Vegetarian Option:
Skip the bacon and use vegetable broth instead of chicken broth. Add roasted corn, mushrooms, or caramelized onions for depth.
Serving Suggestions
Loaded Baked Potato Soup is hearty enough to stand on its own, but it pairs beautifully with:
- Warm crusty bread or garlic bread
- A fresh garden salad
- Grilled cheese sandwiches
- Cornbread muffins
- Roasted vegetables
Serve it in bread bowls for a cozy presentation — perfect for entertaining or family dinners.
How to Store and Reheat
Refrigerator:
Let the soup cool completely, then store it in an airtight container for up to 4 days.
Freezer:
Because of the dairy, freezing can change the texture slightly, but it’s still possible.
Let the soup cool, then transfer to freezer-safe containers. Freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheating:
Warm over low heat on the stove, stirring often. Add a splash of milk or broth to restore creaminess if it thickens.
Avoid high heat to prevent curdling.
Make-Ahead Option
You can cook the base (potatoes, broth, and seasonings) ahead of time and refrigerate it for up to 2 days.
When ready to serve, heat it up, then stir in the milk, cream, cheese, and sour cream for a fresh, creamy finish.
This method keeps the texture and flavor at their best.
Troubleshooting
Soup too thick:
Add a little milk or broth and stir until it loosens to your liking.
Soup too thin:
Mash a few more potatoes or mix in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water).
Curdled dairy:
Make sure to lower the heat before adding milk, cream, or sour cream.
Not flavorful enough:
Add more salt, pepper, or even a sprinkle of garlic powder or onion powder at the end.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a gluten-free flour blend or cornstarch to thicken the soup instead of regular flour.
Can I use other potatoes?
Yukon Golds work well, but russets give the creamiest texture.
Can I make it in a slow cooker?
Yes. Add everything except the milk, cream, cheese, and sour cream to your slow cooker. Cook on low for 6–7 hours, then stir in the dairy at the end.
Can I use half-and-half instead of heavy cream?
Yes. It’ll be slightly lighter but still creamy and delicious.
What if I don’t have sour cream?
Use plain Greek yogurt for a similar tangy flavor.
Nutrition Information (Approximate per serving)
- Calories: 380
- Protein: 15g
- Fat: 23g
- Carbohydrates: 32g
- Fiber: 3g
(Nutrition values vary depending on toppings and specific ingredients used.)
Why This Recipe Works
This Loaded Baked Potato Soup captures all the classic flavors of a baked potato in a creamy, spoonable form. By starting with a roux and building layers of flavor from bacon drippings, sautéed onions, and melted cheese, the soup becomes rich and deeply satisfying.
The combination of mashed and chunked potatoes gives it the perfect texture — thick but not heavy, smooth yet hearty. Each bite delivers the perfect balance of creamy soup and smoky bacon, topped off with melted cheddar and cool sour cream.
It’s a simple, foolproof recipe that feels like comfort food perfection every single time.
Tips for Customizing Your Soup Routine
- Make it a meal.
Add shredded chicken or diced ham for extra protein. - Double the batch.
This soup freezes well and makes great leftovers for lunch or dinner. - Create a topping bar.
Let everyone customize their bowl with toppings like cheese, bacon, chives, or hot sauce. - Serve in bread bowls.
For a fun restaurant-style presentation, hollow out small loaves and ladle the soup inside. - Add texture.
Crispy fried onions or roasted corn make great finishing touches.
Final Thoughts
This Loaded Baked Potato Soup is the ultimate comfort food — creamy, cheesy, smoky, and endlessly satisfying. It’s easy enough for weeknights yet impressive enough for gatherings.
Made with simple ingredients and no complicated steps, it delivers big, cozy flavor every time. Serve it with crusty bread or a fresh salad, and you’ve got a hearty meal everyone will love.
Warm, rich, and packed with toppings, this soup proves that the best comfort food is often the simplest — made from scratch, shared with love, and enjoyed one comforting bowl at a time.
