There’s nothing quite like the cozy, hearty warmth of a bowl of Loaded Baked Potato Soup on a chilly day. This soup takes the beloved flavors of a loaded baked potato – creamy potatoes, sharp cheddar cheese, crispy bacon, fresh green onions, and tangy sour cream – and transforms them into a luscious, satisfying meal you can savor any time.
Growing up, baked potatoes were a staple at our family dinners, especially in the cooler months.
My mom would pile on the cheese, sour cream, and bacon bits, making each potato feel like a little celebration.
One day, I had the idea to blend those flavors into a soup, creating a creamy, dreamy version that kept all the familiar tastes but made it easier to share and enjoy with everyone around the table.
Since then, Loaded Baked Potato Soup has been a favorite for gatherings, weeknight dinners, and anytime we want something comforting and indulgent without a ton of fuss.
Why You’ll Love This
1. Irresistibly Creamy and Flavorful
This soup boasts a rich, velvety texture thanks to the combination of creamy potatoes, cheese, and sour cream. Each spoonful melts in your mouth with layers of flavor — the sharp cheddar’s tang, the smoky crunch of bacon, and the fresh pop of green onions. It’s comfort food elevated to its tastiest form.
2. Quick and Simple to Make
Despite its indulgent taste, this recipe is surprisingly easy to prepare. With minimal chopping and straightforward steps, you can have a hearty pot of soup simmering in under an hour. Perfect for busy weeknights or last-minute cozy dinners.
3. Versatile and Customizable
You can easily adapt this soup to suit your preferences or dietary needs. Want to make it vegetarian? Skip the bacon and use smoked paprika for a smoky punch. Need it gluten-free? Use cornstarch instead of flour for thickening. The recipe’s flexibility means everyone can enjoy it their way.
4. Packed with Comfort and Nutrition
Potatoes provide satisfying carbs and fiber, while cheese and bacon add protein and fat that keep you full longer. Plus, green onions offer fresh vitamins and a slight bite to balance the richness. It’s a meal that warms you up while providing a good mix of nutrients.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Cuisine Type(s): American, Comfort Food
- Servings: 6
- Estimated Cost: $10-$15 (depending on ingredient brands and region)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Whisk or wooden spoon
- Potato masher or immersion blender (optional for texture)
- Ladle and soup bowls
Ingredients
- 6 medium russet potatoes, peeled and diced (about 6 cups)
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper, to taste
- 3 green onions, sliced thin (for garnish)
- Optional: ½ teaspoon smoked paprika or cayenne pepper for extra flavor
Step-by-Step Instructions
1. Cook the Bacon
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon bits and drain on paper towels, leaving the rendered fat in the pot. This bacon fat will add amazing flavor to the soup base.
2. Sauté Onion and Garlic
Add the butter to the bacon fat and melt it. Then stir in the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, careful not to burn it.
3. Make the Roux and Add Broth
Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine and cook the flour for 1-2 minutes. Gradually whisk in the chicken broth, making sure to dissolve any lumps. Bring the mixture to a simmer.
4. Cook the Potatoes
Add the diced potatoes to the pot. Simmer until the potatoes are very tender, about 20 minutes. You can test by poking a piece with a fork; it should slide off easily.
5. Blend for Creaminess (Optional)
For a thicker, creamier texture, use a potato masher to mash some of the potatoes in the pot, or carefully pulse a few times with an immersion blender. Leave some chunks for that perfect rustic feel.
6. Finish the Soup
Stir in the milk (or cream), shredded cheddar cheese, sour cream, and cooked bacon bits. Heat gently until the cheese melts and the soup is creamy and smooth. Season with salt, pepper, and optional smoked paprika or cayenne to taste. Garnish with sliced green onions and serve hot.
Nutrition Facts (per serving approx.)
- Calories: 350
- Protein: 14g
- Carbohydrates: 35g
- Fiber: 4g
- Fat: 18g
- Sodium: 750mg
- Vitamin C: 20% DV
- Calcium: 25% DV
- Iron: 6% DV
Tips for Success
- Choose the Right Potatoes: Russet potatoes are best for their starchy texture, which breaks down nicely and thickens the soup naturally. Avoid waxy potatoes that stay too firm.
- Don’t Overblend: Leaving some potato chunks adds texture and makes the soup feel homemade. If you prefer very smooth soup, blend carefully in short bursts.
- Cook Bacon Crisp: Crispy bacon provides the best texture contrast. If you prefer, cook bacon separately in the oven for even crispiness.
- Adjust Thickness: If the soup is too thick, add more broth or milk gradually. If it’s too thin, simmer uncovered to reduce and thicken.
Common Questions
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth. Add smoked paprika or a dash of liquid smoke for that smoky flavor without meat.
What can I use instead of sour cream?
Greek yogurt or crème fraîche work well as alternatives, adding creaminess with a slightly tangy flavor. Avoid using regular cream as it lacks the tang.
How long does leftover soup keep?
Stored in an airtight container in the fridge, this soup stays fresh for up to 4 days. Reheat gently on the stove, stirring occasionally to prevent curdling.
Can I freeze Loaded Baked Potato Soup?
Yes, but be aware that potatoes sometimes change texture after freezing. To minimize this, undercook the potatoes slightly before freezing, then thaw and finish cooking later.
Variations & Substitutions
Try swapping cheddar for pepper jack or gouda for a different cheese twist. Add corn kernels or chopped broccoli for extra veggies. For a spicy kick, stir in chopped jalapeños or hot sauce. If you want a lighter soup, substitute half the milk with unsweetened almond milk or use reduced-fat cheese and sour cream.
Serving & Pairing Suggestions
Serve your Loaded Baked Potato Soup with warm crusty bread or garlic toast for dipping. A fresh green salad with tangy vinaigrette balances the richness perfectly. For a heartier meal, pair it with grilled chicken or a simple turkey sandwich. Garnish generously with extra cheese, bacon, and chives for a beautiful presentation.
Loaded Baked Potato Soup
Ingredients
- 6 medium russet potatoes peeled and diced (about 6 cups)
- 6 slices bacon chopped
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 cup whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
- 3 green onions sliced thin (for garnish)
- Optional: ½ teaspoon smoked paprika or cayenne pepper for extra flavor
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon bits and drain on paper towels, leaving the rendered fat in the pot. This bacon fat will add amazing flavor to the soup base.
- Add the butter to the bacon fat and melt it. Then stir in the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, careful not to burn it.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine and cook the flour for 1-2 minutes. Gradually whisk in the chicken broth, making sure to dissolve any lumps. Bring the mixture to a simmer.
- Add the diced potatoes to the pot. Simmer until the potatoes are very tender, about 20 minutes. You can test by poking a piece with a fork; it should slide off easily.
- For a thicker, creamier texture, use a potato masher to mash some of the potatoes in the pot, or carefully pulse a few times with an immersion blender. Leave some chunks for that perfect rustic feel.
- Stir in the milk (or cream), shredded cheddar cheese, sour cream, and cooked bacon bits. Heat gently until the cheese melts and the soup is creamy and smooth. Season with salt, pepper, and optional smoked paprika or cayenne to taste. Garnish with sliced green onions and serve hot.
Notes
- Choose the Right Potatoes: Russet potatoes are best for their starchy texture, which breaks down nicely and thickens the soup naturally. Avoid waxy potatoes that stay too firm.
- Don’t Overblend: Leaving some potato chunks adds texture and makes the soup feel homemade. If you prefer very smooth soup, blend carefully in short bursts.
- Cook Bacon Crisp: Crispy bacon provides the best texture contrast. If you prefer, cook bacon separately in the oven for even crispiness.
- Adjust Thickness: If the soup is too thick, add more broth or milk gradually. If it’s too thin, simmer uncovered to reduce and thicken.
There’s truly something magical about this soup – it’s easy enough for weeknight cooking but special enough for entertaining.
Next time you want a cozy, filling meal with all the flavors of a classic baked potato, give this Loaded Baked Potato Soup a try.
Your taste buds and your family will thank you!
Enjoy every creamy, cheesy, savory spoonful.
