You know those chilly evenings when you just want something warm, creamy, and comforting that feels like a hug in a bowl? That’s exactly how this Loaded Baked Potato Soup was born.
I remember one cold night when I was craving a baked potato—crispy skin, buttery inside, all topped with cheese and bacon.
But I didn’t want to wait for it to bake forever. So I thought, “Why not make it into a soup?”
And wow, that was a game changer. One spoonful, and it felt like every cozy winter memory rolled into one. It’s thick, cheesy, and tastes exactly like a fully loaded baked potato—only creamier and faster to make.
If you love comfort food, this soup will hit your heart (and stomach) right where it feels best.
What Makes This Soup “Loaded”
When I say loaded, I mean it. This isn’t your plain potato soup. It’s packed with:
- Crispy bacon that gives a smoky crunch.
- Melted cheese that makes every bite rich and smooth.
- Green onions for a fresh pop of flavor.
- Sour cream that adds a little tang and creaminess.
Basically, it’s all the toppings of a baked potato, swimming in a creamy, dreamy soup base. If you love toppings, this soup lets you load up as much as your heart desires.
Ingredients You’ll Need
Here’s everything you’ll need to make this comfort classic:
- 4 large russet potatoes (peeled and diced)
- 5 slices bacon (cooked and crumbled)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp butter
- 2 tbsp flour (for thickening)
- Salt and pepper to taste
- Green onions for garnish
These are simple ingredients, probably already in your kitchen, but when they come together—oh boy—it’s pure comfort in a pot.
Step-by-Step: How to Make Loaded Baked Potato Soup
1. Cook the Bacon
Start with the bacon—because, well, bacon makes everything better. Cook it in a large pot over medium heat until it’s crispy. Take it out and let it rest on a paper towel. Keep a little of that bacon grease in the pot (that’s flavor gold).
2. Sauté Onion and Garlic
In the same pot, add your chopped onion. Sauté it until it’s soft and translucent, then toss in the minced garlic. Cook for another 30 seconds until it smells amazing.
3. Make the Soup Base
Add the butter to the pot, melt it, then sprinkle in the flour. Stir constantly to make a quick roux—it’ll look like a paste. This helps thicken your soup later. Slowly pour in the chicken broth while whisking so there are no lumps.
4. Add Potatoes and Simmer
Now toss in your diced potatoes. Let them simmer for about 15–20 minutes until they’re soft enough to mash easily.
5. Add the Creamy Goodness
Once your potatoes are tender, pour in the milk and heavy cream. Stir and let it simmer for a few minutes more. Then add the shredded cheddar cheese and sour cream. Stir until everything is melted and blended perfectly.
6. Mash or Blend
If you like a chunky soup, mash some potatoes right in the pot with a fork or potato masher. For a smooth texture, use an immersion blender and blend it to your liking.
7. Add Bacon and Season
Finally, stir in most of your crispy bacon (save some for topping) and season with salt and pepper. Taste it—because that’s the best part.
Serving Your Loaded Baked Potato Soup
Here’s where it gets fun. Pour that creamy soup into bowls and load it up! Top with:
- Extra cheese (because there’s no such thing as too much)
- Crumbled bacon
- Chopped green onions
- A little dollop of sour cream
Trust me, every spoonful will remind you of a cozy baked potato fresh out of the oven.
Tips for the Best Potato Soup Ever
- Use russet potatoes: They’re starchy and make the soup thick and creamy.
- Don’t skip the bacon grease: A little goes a long way in adding depth to the flavor.
- Adjust the thickness: If it’s too thick, add more broth or milk. Too thin? Let it simmer a bit longer.
- Add toppings last: They stay crisp and fresh that way.
Variations to Try
Want to make it your own? Here are some fun twists:
- Loaded Chicken Potato Soup: Add shredded cooked chicken for extra protein.
- Broccoli Cheddar Potato Soup: Toss in steamed broccoli for a veggie-packed version.
- Spicy Kick: Sprinkle in some red pepper flakes or add a few dashes of hot sauce.
- Lighter Version: Swap heavy cream for half-and-half and use turkey bacon.
This recipe is super forgiving—so play around with it and make it your comfort masterpiece.
How to Store and Reheat
- Store: Let the soup cool and store it in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze it too, but remember that creamy soups can thicken after freezing. Just reheat slowly and stir in a little milk.
- Reheat: Warm it on the stove over low heat while stirring often. Avoid boiling—it might curdle the dairy.
Why You’ll Fall in Love With This Soup
Because it’s simple, hearty, and delicious. It’s the kind of meal that makes everyone go quiet for a moment because they’re too busy enjoying it. It’s cozy enough for a cold night but easy enough for a weeknight dinner. And best of all, it feels like comfort food made with love.
FAQs About Loaded Baked Potato Soup
Q1: Can I make this soup ahead of time?
Yes! It actually tastes even better the next day as the flavors blend together overnight.
Q2: What’s the best potato for this soup?
Russet potatoes are perfect—they’re starchy and make the soup nice and thick.
Q3: Can I make it vegetarian?
Definitely. Skip the bacon and use veggie broth instead of chicken broth. You can even add sautéed mushrooms for a smoky flavor.
Q4: Can I use leftover mashed potatoes?
Yes, you can! Just add them when you pour in the milk and cream to thicken the soup faster.
Q5: How do I make it gluten-free?
Use cornstarch instead of flour to thicken the soup—it works perfectly fine.
Final Thought:
Once you make this Loaded Baked Potato Soup, you’ll keep coming back to it every time you need a bowl of comfort. It’s creamy, cheesy, and feels like warmth wrapped in a spoon. Trust me, one bowl won’t be enough—you’ll want seconds.
