Loaded Baked Potato Soup is a rich, creamy, and comforting meal that tastes just like a fully loaded baked potato in a bowl. It is made with tender potatoes, crispy bacon, cheddar cheese, sour cream, butter, and flavorful seasonings. Every spoonful is warm, creamy, and packed with delicious toppings.
This soup is perfect for chilly evenings, family dinners, game days, or whenever you want an easy homemade comfort food. It comes together with simple pantry ingredients and can be made on the stovetop in about an hour.
Whether you serve it as a main dish or a hearty starter, this Loaded Baked Potato Soup is guaranteed to become a family favorite.
Why You’ll Love This Recipe
There are many reasons to make this soup.
- Rich and creamy
- Easy to prepare
- Family-friendly
- Perfect for cold weather
- Great for meal prep
- Budget-friendly
- Made with simple ingredients
- Easy to customize
- Ready in about one hour
What Is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is inspired by the classic baked potato topped with butter, cheese, bacon, sour cream, and green onions. Instead of serving these ingredients inside a baked potato, everything is combined into a creamy soup.
The potatoes become soft and tender while the broth turns thick and smooth, creating a comforting meal that is filling and full of flavor.
Ingredients
For the Soup
- 6 large russet potatoes
- 8 slices bacon
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Optional Toppings
- Extra shredded cheddar cheese
- Crispy bacon pieces
- Chopped green onions
- Sour cream
- Fresh parsley
- Cracked black pepper
- Butter
Kitchen Equipment
You’ll need:
- Large soup pot or Dutch oven
- Potato peeler
- Sharp knife
- Cutting board
- Wooden spoon
- Potato masher
- Measuring cups
- Measuring spoons
- Ladle
How to Make Loaded Baked Potato Soup
Step 1: Cook the Bacon
Place the bacon in a large pot over medium heat.
Cook until crispy.
Remove the bacon and place it on paper towels.
Reserve about 2 tablespoons of bacon fat in the pot.
Crumble the bacon once cooled.
Step 2: Cook the Onion and Garlic
Add the diced onion to the bacon fat.
Cook for about 5 minutes until softened.
Add the minced garlic.
Cook for another minute until fragrant.
Step 3: Make the Base
Add the butter.
Once melted, sprinkle in the flour.
Stir continuously for about 2 minutes to cook the flour.
Slowly whisk in the chicken broth.
Add the milk and heavy cream.
Stir until smooth.
Step 4: Add the Potatoes
Peel and dice the potatoes into small cubes.
Add them to the soup along with:
- Salt
- Black pepper
- Smoked paprika
- Garlic powder
Bring the soup to a gentle boil.
Reduce the heat and simmer for 20 to 25 minutes until the potatoes are fork-tender.
Step 5: Mash Some of the Potatoes
Use a potato masher to mash about half of the cooked potatoes directly in the pot.
Leave some potato chunks for texture.
This creates a naturally thick and creamy soup.
Step 6: Add the Cheese
Reduce the heat to low.
Slowly stir in the shredded cheddar cheese.
Continue stirring until fully melted.
Step 7: Finish the Soup
Stir in the sour cream.
Mix until smooth.
Taste and adjust the seasoning if needed.
Step 8: Serve
Ladle the soup into bowls.
Top with:
- Crispy bacon
- Cheddar cheese
- Green onions
- Sour cream
- Fresh parsley
Serve immediately while hot.
Tips for the Best Loaded Baked Potato Soup
Use Russet Potatoes
Russet potatoes have a high starch content that creates a thick and creamy soup.
Grate Your Own Cheese
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Don’t Boil After Adding Dairy
Keep the heat low after adding the milk, cream, cheese, and sour cream.
Boiling can cause the soup to separate.
Season Gradually
Taste the soup before adding extra salt because the bacon and cheese already contain salt.
Delicious Variations
Slow Cooker Version
Cook the potatoes, broth, onions, garlic, and seasonings on low for 6 to 8 hours.
Mash the potatoes before stirring in the milk, cream, cheese, and sour cream.
Instant Pot Version
Cook under high pressure for 10 minutes.
Quick-release the pressure, mash the potatoes, then stir in the dairy ingredients.
Healthier Version
Use:
- Reduced-fat milk
- Light sour cream
- Turkey bacon
- Less cheese
The soup will still be creamy and flavorful.
Extra Cheesy Version
Mix in:
- Monterey Jack cheese
- Gouda
- Colby Jack
- Parmesan
for even richer flavor.
Add Vegetables
You can add:
- Broccoli
- Cauliflower
- Corn
- Carrots
- Spinach
to increase the nutritional value.
What to Serve with Loaded Baked Potato Soup
This soup pairs well with many side dishes.
Popular options include:
- Garlic bread
- Dinner rolls
- Crusty bread
- Caesar salad
- Garden salad
- Roasted vegetables
- Grilled cheese sandwiches
- Biscuits
These sides make the meal even more satisfying.
Storage Instructions
Allow the soup to cool completely.
Store it in an airtight container.
Refrigerator
Keeps fresh for up to 4 days.
Freezer
Freeze for up to 2 months.
For the best texture, thaw overnight in the refrigerator before reheating.
Reheating Tips
Warm the soup over medium-low heat.
Stir often.
If the soup becomes too thick, add a little milk or chicken broth until it reaches your desired consistency.
Avoid boiling after reheating.
Common Mistakes to Avoid
Avoid these mistakes for the best results.
- Overcooking the potatoes until they become mushy
- Boiling after adding cheese
- Using low-quality cheese
- Adding too much salt too early
- Skipping the bacon topping
- Forgetting to mash some of the potatoes
Nutrition Information
Approximate values per serving.
- Calories: 520
- Protein: 18g
- Carbohydrates: 36g
- Fat: 34g
- Fiber: 4g
- Sodium: Varies depending on ingredients
Frequently Asked Questions
Which potatoes are best for this soup?
Russet potatoes are the best choice because they become soft and naturally thicken the soup.
Can I make this soup ahead of time?
Yes. Loaded Baked Potato Soup tastes even better the next day because the flavors continue to develop.
Can I freeze potato soup?
Yes, although the texture may become slightly grainy after thawing because of the dairy. Reheat gently while stirring and add a splash of milk if needed.
How can I make the soup thicker?
Mash more of the cooked potatoes or let the soup simmer a little longer before adding the cheese.
Can I make it vegetarian?
Yes. Leave out the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika to keep a smoky flavor.
What toppings are best?
The most popular toppings include shredded cheddar cheese, crispy bacon, sour cream, chopped green onions, parsley, and freshly ground black pepper.
