Loaded Baked Potato Soup

I’ll be honest—there are few things more comforting on a chilly evening than a steaming bowl of loaded baked potato soup. It’s like a cozy hug in a bowl, rich with creamy potatoes, smoky bacon, melted cheese, and that irresistible hint of sour cream. This is the kind of recipe that wraps itself around your heart and never lets go.

The first time I made this, it was one of those gray, rainy days where nothing sounded right—except something warm, cheesy, and soothing. I didn’t want to fuss with fancy ingredients. I wanted something familiar, hearty, and ridiculously satisfying. That’s when I remembered my favorite comfort food: a fully loaded baked potato. And then it hit me—why not turn that into a soup?

This recipe was born out of craving and convenience, and it quickly became one of my all-time favorite fall and winter go-tos. Whether you’re cooking for your family on a weeknight or serving a big pot at a casual gathering, this soup never fails to bring people back for seconds.

Why I Love This Recipe

This soup is everything I love about a classic baked potato, but spoonable—and somehow even more indulgent. What makes it really special is the texture. It’s thick and creamy, but still has bits of potato and crispy bacon in every bite. That contrast makes it so satisfying. And the best part? You control the toppings. Load it up with shredded cheddar, sliced green onions, crumbles of bacon, and a dollop of sour cream—just like the real deal.

I also love how forgiving this recipe is. You don’t need perfect knife skills. You don’t need hours in the kitchen. You don’t even need fancy ingredients. Most of what you need is probably already in your fridge or pantry. And once you’ve mastered the base, you can riff on it however you like.

It’s the kind of recipe that feels like it came from a beloved family cookbook—something your mom made, and your grandmother before her. That’s why I keep coming back to it, and why I think you’ll fall in love with it too.

Ingredients for Loaded Baked Potato Soup

Let’s talk about the good stuff.

What you’ll need here is simple pantry and fridge staples—things you likely already have at home. That’s part of what makes this soup so comforting. It doesn’t require a grocery store run every time you want to make it. But the magic lies in how these humble ingredients come together to create something that feels so much bigger than the sum of its parts.

Here’s what you’ll need:

• Russet Potatoes – These are ideal because they’re starchy, which helps give the soup its signature creaminess.
• Yellow Onion – Adds that subtle sweetness and base flavor.
• Garlic – Just a couple cloves to deepen the savory richness.
• Butter and All-Purpose Flour – For a classic roux that thickens the soup.
• Chicken Broth – Helps balance the richness while adding depth of flavor.
• Whole Milk and Heavy Cream – The secret to that rich, silky texture.
• Sour Cream – For that signature tangy bite at the end.
• Cheddar Cheese – Sharp cheddar melts perfectly into the soup and adds bold flavor.
• Cooked Bacon – Crispy, smoky, salty… it’s non-negotiable.
• Green Onions or Chives – Fresh, bright, and the perfect garnish.

Optional but delightful:

• A pinch of cayenne or smoked paprika if you like a little kick.
• A dash of Worcestershire sauce to deepen the umami.

Once you have these ingredients on hand, you’re halfway to a pot of comfort food heaven.

How Much Time Will You Need

This soup comes together quicker than you’d think, but it tastes like it simmered all day.

• Prep time: Around 15–20 minutes. That includes peeling and chopping your potatoes, dicing onions, and getting everything ready.
• Cook time: About 30–35 minutes. Most of that is hands-off simmering while the flavors develop.
• Total time: Under an hour. That’s weeknight magic right there.

This means you can throw it together after work, on a lazy Sunday, or even last-minute when unexpected guests show up.

How to Make This Loaded Baked Potato Soup

Follow these steps, and I promise it’ll turn out creamy, flavorful, and fully loaded every single time.

Step 1: Prep your ingredients

Start by peeling and dicing your russet potatoes into small cubes. Dice the onion, mince the garlic, and cook the bacon until crispy. Set the bacon aside, but don’t toss the drippings—you’ll use that later to build flavor.

Step 2: Sauté the aromatics

In a large Dutch oven or soup pot, melt butter over medium heat. Add the diced onions and cook for about 5 minutes, until translucent. Add the garlic and cook for another 30 seconds, just until fragrant.

Step 3: Make the roux

Sprinkle in the flour and stir constantly for 1–2 minutes to make a roux. This is what thickens your soup, so make sure the flour cooks a bit to lose that raw taste.

Step 4: Add the broth and potatoes

Slowly whisk in the chicken broth, scraping the bottom of the pot as you go. Add the diced potatoes and bring the mixture to a gentle boil.

Reduce the heat and let it simmer for about 15–20 minutes, until the potatoes are fork-tender. Stir occasionally to make sure nothing sticks.

Step 5: Make it creamy

Once the potatoes are tender, stir in the milk, heavy cream, sour cream, and half the shredded cheese. Simmer for another 5 minutes, letting everything meld together. Don’t boil it after adding dairy—just let it gently heat through.

Step 6: Adjust the texture

Now you have a choice: keep it chunky, or use an immersion blender to blend part of the soup until it’s smooth and creamy, leaving a few chunks for texture. I personally like to blend about half for the perfect balance.

Step 7: Season and serve

Season to taste with salt, pepper, and a touch of cayenne or smoked paprika if using. Then stir in half of the crumbled bacon.

Ladle into bowls and top with the remaining cheese, green onions, and crispy bacon. A swirl of sour cream on top doesn’t hurt either.

Substitutions

Here’s the thing: this recipe is totally flexible. You can easily tweak it to fit your pantry, dietary needs, or flavor preferences without losing what makes it so satisfying.

If you’re missing something or want to make a change, here are my favorite swaps:

• Potatoes – If you don’t have russets, Yukon Golds work well too. They’re a little waxier but still give you great texture.
• Bacon – Swap with turkey bacon or even vegetarian bacon bits if needed. You can also skip it entirely and use smoked paprika for that flavor hit.
• Milk/Cream – For a lighter version, use 2% milk and skip the heavy cream. You can even try plain Greek yogurt instead of sour cream for a protein boost.
• Gluten-free – Use cornstarch or a gluten-free flour blend instead of all-purpose flour in the roux.
• Vegetarian – Use veggie broth instead of chicken, and skip the bacon. Add sautéed mushrooms or smoked tofu for depth.

Best Side Dishes for Loaded Baked Potato Soup

To round out your meal and really elevate the experience, these three side dishes are absolute winners:

Garlic Bread
Buttery, crunchy, and perfect for dipping—garlic bread is the ultimate companion to this soup.

Simple Green Salad
A crisp salad with a tangy vinaigrette helps cut through the richness of the soup and balances the meal.

Roasted Brussels Sprouts
Earthy and slightly charred, they add texture and a delicious veggie counterpoint to the creamy soup.

Serving and Presentation Tips

Serving this soup is all about creating that cozy, satisfying feel that makes people go “Mmm…” before they even take a bite.

Here’s my favorite way to present it: I use wide, shallow soup bowls because they let the toppings shine. I ladle the soup in generously, then finish it off with a sprinkle of shredded cheddar, a dollop of sour cream, a handful of crispy bacon bits, and a scattering of finely chopped green onions or chives.

If you’re entertaining or serving guests, serve the toppings on the side in small bowls and let everyone build their perfect bowl. It’s interactive, fun, and guaranteed to impress.

For extra flair, serve it with toasted breadsticks or cheddar biscuits on the side and tuck a soup spoon into a linen napkin. It turns a simple bowl of soup into a meal worth savoring.

Tips and Tricks to Make This Recipe Better

There’s always a way to take a good recipe to the next level—and these are the tricks I swear by to make this one unforgettable:

• Bake a few potatoes instead of boiling all of them. Scoop out the flesh and stir it into the soup for an even deeper baked potato flavor.
• Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly. Shredding your own makes a creamier soup.
• Simmer low and slow. Rushing the cooking time can lead to undercooked potatoes or a gritty texture. Let the flavors build gradually.
• Add a touch of Worcestershire sauce. Just a splash gives the soup a rich umami depth that elevates it from good to great.
• Stir in a bit of cream cheese. For added tanginess and creaminess, a couple tablespoons of cream cheese make it even more decadent.

These tweaks aren’t required—but trust me, they make a noticeable difference.

Common Mistakes to Avoid

Even the best recipes can go sideways if you don’t know what to watch out for. Here are a few things I’ve learned (the hard way!) to avoid:

• Overcooking the potatoes. If they get too soft, they’ll disintegrate completely, and your soup could turn gluey.
• Boiling after adding dairy. High heat can cause the milk or cream to curdle. Once you add dairy, keep the soup on a gentle simmer.
• Adding cheese too early. Cheese should be stirred in last, off the heat, to prevent it from becoming stringy or gritty.
• Skipping the roux. It’s tempting to skip the flour and butter step, but it’s what gives the soup its luscious, velvety texture.
• Not seasoning enough. Potatoes absorb flavor, so you’ll need to taste and adjust seasoning as you go.

Keep these in mind and you’ll have consistently great results every time.

How to Store It

This soup is just as delicious the next day—maybe even more so.

Refrigerator:
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to loosen it up if needed.

Freezer:
Because it’s cream-based, freezing can be a little tricky. It can be frozen, but the texture may separate slightly upon reheating. If you do freeze it, store it in individual portions and thaw overnight in the fridge before reheating slowly on the stove. Stir well and add a splash of cream or milk to bring it back together.

Pro tip: Don’t freeze the soup with toppings. Add fresh toppings just before serving.

FAQ

Can I make this soup ahead of time?
Absolutely. This soup actually tastes even better the next day as the flavors continue to meld. Just reheat gently and stir well.

Can I use red or gold potatoes instead of russet?
Yes, though they’re waxier and won’t break down as much. Your soup will be slightly chunkier, but still delicious.

Can I make this soup vegetarian?
Definitely. Use vegetable broth instead of chicken, and skip the bacon or use a meat-free alternative. Add smoked paprika for that bacon-y depth.

Can I make it in a slow cooker?
Yes! Sauté the onions and garlic first, then add all the ingredients (except dairy and cheese) to your slow cooker. Cook on low for 6–7 hours, then stir in milk, cream, sour cream, and cheese at the end.

Can I blend it completely smooth?
Of course. Use an immersion blender or transfer in batches to a blender. Just remember to leave the lid cracked slightly if using a blender—hot soup expands!

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