This Creamy Loaded Baked Potato Soup is the ultimate comfort food—rich, hearty, and packed with all the flavors of a loaded baked potato. With creamy potatoes, crispy bacon, melty cheese, and fresh green onions, every spoonful is satisfying and delicious. Whether you’re making it for a cozy dinner or meal prepping for the week, this soup is sure to be a family favorite.
Why You’ll Love This Recipe
Comfort Food at Its Best
There’s nothing more satisfying than a warm bowl of loaded baked potato soup on a chilly day. It has all the flavors of a classic baked potato but in a rich, creamy soup form.
Family-Friendly & Crowd-Pleasing
This soup is a guaranteed hit with both kids and adults. The creamy texture, cheesy goodness, and crispy bacon make it irresistible for the whole family.
Customizable to Your Taste
Whether you prefer it extra thick, slightly chunky, or ultra-smooth, this recipe can be adjusted to your liking. You can also swap ingredients to make it vegetarian or lower in calories.
One-Pot Convenience
No need for multiple pans—this soup comes together in one pot, making cleanup quick and easy.
Great for Leftovers
Like most soups, loaded baked potato soup tastes even better the next day as the flavors deepen. It’s perfect for meal prep, and leftovers reheat beautifully.
Pairs Well with Many Sides
Serve with crusty bread, a simple salad, or even grilled cheese for a complete and hearty meal.
This recipe is creamy, cheesy, comforting, and unbelievably delicious—you’ll be making it on repeat!
Ingredients You’ll Need
- 4 large russet potatoes, baked and cubed
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 3 tablespoons butter
- 2 tablespoons flour
- Salt and black pepper, to taste
- Green onions, chopped (for garnish)
How to Make Creamy Loaded Baked Potato Soup
1. Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
2. Sauté the Aromatics
Add butter to the pot with the bacon grease. Sauté the diced onion and garlic until soft and fragrant.
3. Make the Base
Sprinkle the flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, stirring to prevent lumps.
4. Add the Potatoes
Stir in the cubed baked potatoes. Use a potato masher or immersion blender to achieve your desired texture—chunky or smooth.
5. Stir in Dairy & Cheese
Pour in the milk and stir in the cheddar cheese until melted. Add sour cream and season with salt and black pepper to taste.
6. Serve & Enjoy
Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese.
Tips for the Best Loaded Potato Soup
Choose the Right Potatoes
Russet potatoes are the best choice because they break down easily and create a naturally creamy texture. If you prefer a chunkier soup, Yukon Gold potatoes work well too.
Sauté the Onions and Garlic First
Cooking the onions and garlic in butter or bacon grease enhances the soup’s depth of flavor. Let them soften and become fragrant before adding the broth.
Use a Combination of Broth and Dairy
Using chicken broth as the base adds flavor, while milk, heavy cream, or sour cream gives the soup its rich, velvety texture. Adjust the dairy amount based on your preference.
Blend for Creaminess, but Leave Some Chunks
For the best consistency, mash some of the potatoes while leaving others in chunks. If you prefer an ultra-smooth soup, use an immersion blender, but don’t over-blend—it can make the soup too thick.
Season Gradually
Potatoes absorb seasoning, so taste and adjust as you cook. Add salt, pepper, and any extra spices like garlic powder or smoked paprika to enhance the flavor.
Simmer, Don’t Boil
Let the soup simmer gently instead of boiling rapidly. Boiling can break down the potatoes too quickly and affect the texture of the soup.
Add Cheese at the End
Stir in shredded cheddar cheese after removing the soup from heat. This prevents the cheese from becoming grainy and ensures a smooth, melty consistency.
Store and Reheat Properly
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth to loosen the texture if needed.
- Avoid freezing the soup with dairy, as it can separate. If you plan to freeze it, leave out the dairy and add it when reheating.
Customize with Extra Toppings
To take this soup to the next level, add extra toppings like crispy fried onions, crumbled sausage, diced jalapeños, or even a drizzle of hot sauce for a spicy kick.
With these tips, your Loaded Baked Potato Soup will turn out perfectly creamy, flavorful, and satisfying every time!
Creative Variations
1. Extra Creamy Version
For an ultra-rich and velvety texture, use a mix of heavy cream and whole milk instead of just milk. You can also blend a portion of the soup for an even smoother consistency while keeping some potato chunks for texture.
2. Spicy Kick
If you love heat, add diced jalapeños, cayenne pepper, or a splash of hot sauce to the soup. Smoked paprika also adds a subtle warmth that enhances the flavor.
3. Broccoli Cheddar Twist
Turn your loaded potato soup into a broccoli cheddar hybrid by adding steamed or roasted broccoli and extra shredded cheddar cheese. This variation adds nutrients while keeping the soup hearty and delicious.
4. Vegetarian Option
For a meat-free version, omit the bacon and use vegetable broth instead of chicken broth. To add a smoky flavor, try smoked paprika or a few drops of liquid smoke. You can also mix in sautéed mushrooms for extra heartiness.
5. Loaded Chili Potato Soup
Mix in some cooked ground beef or turkey, along with chili powder and black beans, for a Tex-Mex twist. Top with shredded cheese, sour cream, and tortilla strips for extra crunch.
6. Herb-Infused Potato Soup
Add fresh thyme, rosemary, or sage to the broth while simmering for a fragrant and herbaceous flavor. Garnish with fresh chives or parsley for a bright finishing touch.
Serving Suggestions
1. With Crusty Bread or Rolls
A hearty soup like loaded baked potato soup is best enjoyed with something to dip! Serve it with:
- A warm baguette or sourdough bread to soak up the creamy broth.
- Garlic bread for an extra flavorful pairing.
- Buttery dinner rolls for a soft, comforting bite.
2. As a Side to a Salad
Balance the richness of the soup with a fresh, crisp salad:
- A classic Caesar salad with crunchy croutons and Parmesan.
- A garden salad loaded with cucumbers, cherry tomatoes, and a light vinaigrette.
- A spinach and bacon salad to complement the flavors of the soup.
3. In a Bread Bowl
For an ultra-cozy meal, serve the soup in a hollowed-out bread bowl! This not only looks impressive but also makes the meal extra satisfying.
4. Topped with Extra Goodies
Make your soup even more indulgent by serving it with extra toppings on the side:
- Shredded cheese (cheddar, Monterey Jack, or even smoked Gouda).
- Crispy bacon bits for a smoky crunch.
- Chopped chives or green onions for a fresh bite.
- A dollop of sour cream for extra creaminess.
5. With a Sandwich for a Hearty Meal
Pair your soup with a sandwich for a filling, comforting combo:
- Grilled cheese sandwich for a classic pairing.
- Turkey or ham and Swiss melt for a protein-packed option.
- BLT sandwich to complement the bacon in the soup.
No matter how you serve it, this creamy loaded baked potato soup is the ultimate comfort food that pairs well with so many sides!
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! This soup stays fresh in the refrigerator for up to 4 days. When reheating, warm it on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to bring back its creamy consistency.
Can I freeze potato soup?
While you can freeze it, dairy-based soups may separate and develop a slightly grainy texture when thawed. If you plan to freeze, leave out the dairy (cream and cheese) and add them fresh when reheating. Store in an airtight container for up to 2 months.
What’s the best way to reheat potato soup?
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If using a microwave, heat in 30-second intervals, stirring between each until warmed through. Add extra liquid if needed to maintain the smooth texture.
Can I make this soup without bacon?
Absolutely! For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a hint of smokiness.
What toppings go best with loaded potato soup?
Classic toppings include crispy bacon, shredded cheddar cheese, green onions, and sour cream. For a twist, try jalapeños, caramelized onions, or crumbled tortilla chips.
How can I make this soup even thicker?
Mash more of the potatoes or stir in extra cheese and sour cream. You can also create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in while simmering.
Conclusion
This Creamy Loaded Baked Potato Soup is the ultimate comfort food, packed with rich flavors and a velvety texture. Whether served with crusty bread, a fresh salad, or in a cozy bread bowl, it’s a meal that satisfies every time. Perfect for meal prep or family dinners, this soup is sure to become a favorite.
For another warm and comforting soup, try our Best French Onion Soup Recipe—a classic with deep, caramelized flavors and a cheesy topping!
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Creamy Loaded Baked Potato Soup
- Total Time: 23 minutes
Description
This Creamy Loaded Baked Potato Soup is the ultimate comfort food—rich, hearty, and packed with all the flavors of a loaded baked potato. With creamy potatoes, crispy bacon, melty cheese, and fresh green onions, every spoonful is satisfying and delicious. Whether you’re making it for a cozy dinner or meal prepping for the week, this soup is sure to be a family favorite.
Ingredients
Ingredients You’ll Need
- 4 large russet potatoes, baked and cubed
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 3 tablespoons butter
- 2 tablespoons flour
- Salt and black pepper, to taste
- Green onions, chopped (for garnish)
Instructions
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
Add butter to the pot with the bacon grease. Sauté the diced onion and garlic until soft and fragrant.
Sprinkle the flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, stirring to prevent lumps.
Stir in the cubed baked potatoes. Use a potato masher or immersion blender to achieve your desired texture—chunky or smooth.
Pour in the milk and stir in the cheddar cheese until melted. Add sour cream and season with salt and black pepper to taste.
Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese.
- Prep Time: 10
- Cook Time: 13