If you’re looking for pure comfort in a bowl, Loaded Baked Potato Soup is the answer. Imagine everything you love about a fully loaded baked potato—crispy bacon, fluffy potatoes, melted cheddar, tangy sour cream—all transformed into a rich, creamy soup that’s perfect on a chilly night or anytime you need a little cozy pick-me-up. This recipe is perfect for sharing, adaptable for family weeknights or curling up solo, and it’s guaranteed to have everyone scraping their bowls for more.
Ingredients You’ll Need
Gathering ingredients for Loaded Baked Potato Soup is refreshingly simple, and each item on this list is essential for achieving those crave-worthy flavors and that thick, creamy texture. Every ingredient brings its own magic, from the russet potatoes that create the hearty base to the toppings that add irresistible pops of color and taste.
- Russet potatoes: Baking these first guarantees buttery-soft chunks and that slight roasted flavor that defines the soup’s base.
- Bacon: Crispy, smoky bacon not only tops the soup but flavors it from the very start—save a little for garnish!
- Onion: Finely chopped and sauteed, onion adds depth and a subtle sweetness that balances the richness.
- Garlic: Just a few cloves, minced, bring savory warmth and aromatic goodness to the pot.
- All-purpose flour: Essential for thickening—this forms the “roux” that sets the creamy consistency of the soup.
- Chicken broth: Adds savory background flavor and lightens up the heavy ingredients without making things watery.
- Whole milk: Gives the soup a silky base without weighing it down too much.
- Heavy cream: Boosts that dreamy, luxe mouthfeel Loaded Baked Potato Soup is famous for.
- Shredded cheddar cheese: Melts beautifully for sharp, salty flavor in every spoonful—plus more for the top, of course!
- Sour cream: Stirred in at the end for tang, richness, and that classic baked potato finish.
- Salt: Just enough to bring out all the savory flavors—always taste and adjust as you go.
- Black pepper: Adds little pops of warmth and rounds out the flavors.
- Smoked paprika: A touch of smokiness that perfectly enhances the bacon and potatoes.
- Green onions: Chopped for a fresh, crunchy garnish that brightens and freshens each serving.
- Extra shredded cheese and bacon: Don’t skip these—they’re your ticket to that authentic loaded potato experience!
How to Make Loaded Baked Potato Soup
Step 1: Crisp the Bacon
Start with your Dutch oven or large soup pot over medium heat. Add the chopped bacon and let it sizzle and crisp up. The gorgeous aroma of bacon cooking sets the scene perfectly! Once it’s browned and crisp, scoop the bacon pieces out with a slotted spoon. Leave about a tablespoon of the magical bacon fat in the pot—this is your flavor foundation.
Step 2: Saute the Onion and Garlic
Lower the heat just a touch, then toss in the finely chopped onion. Cook for about 4 to 5 minutes, stirring occasionally, until the onion turns translucent and soft. Add the minced garlic next, letting it bloom and release that inviting scent, just for about one minute.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk it together for 1 or 2 minutes to get rid of any raw flour taste and to form a thick, bubbly paste. This roux is essential for making Loaded Baked Potato Soup lusciously thick and satisfying.
Step 4: Add the Liquids
Slowly pour in the chicken broth while whisking constantly, then add the milk and heavy cream. Keep stirring until everything is completely smooth. The soup base should look creamy and velvety at this point—no lumps left behind!
Step 5: Add Potatoes and Seasonings
Gently stir in your diced, baked russet potatoes, then sprinkle in the salt, black pepper, and smoked paprika. Combine everything well, and bring the pot to a gentle simmer. Let it bubble for 10 to 15 minutes, mashing some of the potatoes with a spoon to thicken the soup to your perfect consistency.
Step 6: Make It Loaded!
Now for the finishing touches: stir in the shredded cheddar cheese, creamy sour cream, and most of your cooked bacon (save a bit for topping later!). Stir until the cheese is melty and everything is well mixed into a thick, deliciously creamy soup. Taste and adjust seasoning as needed—it should be rich, salty, and satisfying.
How to Serve Loaded Baked Potato Soup
Garnishes
Garnishing is where your Loaded Baked Potato Soup goes from delicious to absolute showstopper! Sprinkle every bowl generously with reserved crispy bacon, extra shredded cheddar cheese, and fresh chopped green onions. The layers of toppings add eye-catching color, crunch, and more flavors with every bite, making each bowl feel like a special treat.
Side Dishes
Pairing is half the fun. This soup is truly a meal in itself, but it’s wonderful alongside a crisp green salad or classic garlic bread. Crusty rolls or warm dinner rolls are perfect for dunking into the velvety soup, and a simple side of roasted vegetables rounds out a cozy, nourishing dinner.
Creative Ways to Present
Get playful with the presentation! Try serving Loaded Baked Potato Soup in hollowed bread bowls for a rustic touch, or offer toppings “bar-style” so everyone can customize their own bowl. Mason jars or small mugs make it fun for parties or game day gatherings, and you can even ladle into mini cups for an appetizer-sized starter at your next get-together.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Loaded Baked Potato Soup (lucky you!), allow it to cool completely before transferring to airtight containers. It stays fresh in the fridge for about three days. The flavors meld even more overnight, making leftovers surprisingly irresistible!
Freezing
Loaded Baked Potato Soup freezes best before you add the cheese and sour cream—so if you plan to freeze, simply hold those back and add them when reheating. Pack the cooled soup into freezer-safe containers, leaving a little room at the top. Freeze for up to 2 months for a quick, warming meal down the road.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring often to keep it silky and prevent any separation. If needed, add a splash more broth or milk to loosen up the texture. Top with fresh garnishes after reheating for that just-made look and taste.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon golds work well and add a buttery flavor, but russet potatoes are traditional for Loaded Baked Potato Soup because they break down nicely and make the soup super creamy.
How do I make this gluten-free?
Swap out the all-purpose flour for your favorite gluten-free flour blend, or use cornstarch mixed with a little water to thicken the soup. Every other ingredient is naturally gluten-free!
Can I make Loaded Baked Potato Soup vegetarian?
Definitely! Just skip the bacon (or use a plant-based substitute), sauté the onion and garlic in butter or oil, and use vegetable broth instead of chicken broth—delicious all the same.
Can this soup be made ahead of time?
This soup is a meal-prepper’s dream. Make the full batch a day or two in advance; the flavors only get deeper. Store in the fridge and gently reheat when you’re ready to serve, adding a splash of liquid if needed.
What’s the best way to thicken the soup if it’s too thin?
If your Loaded Baked Potato Soup turns out thinner than you like, mash more of the potatoes right in the pot or simmer it with the lid off until it reaches your desired thickness. Alternatively, whisk a bit more flour or cornstarch with cold milk and stir it into the bubbling soup.
Final Thoughts
There’s just something magical about a bowl of homemade Loaded Baked Potato Soup. It’s cozy, filling, and one of those recipes everyone comes back to, especially when they need something a little extra special. Don’t be surprised if this instantly becomes a new favorite in your regular dinner rotation—give it a try, have fun with the toppings, and savor every creamy, cheesy bite!
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Loaded Baked Potato Soup recipe. Creamy, hearty, and packed with flavor, it’s a perfect meal for a cozy night in.
Ingredients
Main Soup:
- 4 large russet potatoes (baked, peeled, and diced)
- 6 slices bacon (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ cup chopped green onions (for garnish)
- Extra shredded cheese and bacon for topping
Instructions
- Cook Bacon: In a large pot over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving some bacon fat.
- Saute Onion: Add chopped onion to the pot and cook until softened. Stir in garlic.
- Make Roux: Sprinkle in flour and whisk to form a roux. Slowly add chicken broth, milk, and cream.
- Add Ingredients: Stir in diced potatoes, salt, pepper, and smoked paprika. Simmer for 10–15 minutes.
- Thicken: Mash some potatoes for texture. Add cheddar, sour cream, and bacon. Cook until creamy.
- Serve: Ladle into bowls, top with bacon, cheese, and green onions. Enjoy hot!
Notes
- Bake potatoes ahead for convenience.
- Use turkey bacon and half-and-half for a lighter version.
- Spice it up with hot sauce if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
