Loaded Baked Potato Soup

There’s something irresistibly comforting about a baked potato — creamy, hearty, and full of flavors that warm you from the inside out. Now, imagine all those delicious baked potato flavors in a rich, creamy soup that’s perfect for chilly evenings or anytime you want a cozy meal. That’s exactly why I created this loaded baked potato soup recipe. It captures the classic potato toppings — cheese, bacon, sour cream, and chives — and blends them into a luscious bowl of soup that feels like a warm hug.

If you’re craving a dish that’s easy to make yet impressively flavorful, this soup is for you. It’s an ideal meal for family dinners, potlucks, or whenever you want a satisfying treat. Keep reading to find out how to make this soul-warming soup from scratch, plus tips and tricks to elevate it even more.

Why I Love This Recipe

What makes this loaded baked potato soup stand out is the way it transforms humble ingredients into something extraordinary. It’s not just about combining potatoes and cream — it’s the perfect harmony of textures and tastes.

The soup is creamy yet chunky with tender potato bits that give it a rustic feel. The smoky bacon adds a salty crunch, while the melted cheese brings gooey richness. A dollop of sour cream on top adds a refreshing tang, balanced by fresh, crisp chives. It’s a symphony of flavors that keeps you coming back for spoonful after spoonful.

This recipe is also incredibly versatile. You can make it with simple pantry staples, and it comes together quickly without sacrificing any flavor. Whether you’re a busy home cook or someone who enjoys a comforting dish, this soup ticks all the boxes. Plus, it’s perfect for making ahead and reheating — a real lifesaver on busy days.

Ingredients for Loaded Baked Potato Soup

To make this loaded baked potato soup truly stand out, you’ll need a thoughtful mix of ingredients that bring out the classic baked potato flavors in a creamy soup form.

Start with starchy, fluffy potatoes — russet potatoes are best for this recipe because they break down nicely to create a velvety base but also hold some chunks for texture. Next, you’ll want a good quality chicken broth or vegetable broth as your soup’s foundation. The broth adds depth without overpowering the potato’s delicate flavor.

For creaminess, a combination of milk and heavy cream works beautifully. The milk keeps it light, while the heavy cream gives it that luscious, silky finish.

No loaded baked potato soup would be complete without crispy bacon bits. If you want to make it vegetarian, you can substitute with smoked paprika or mushrooms to add that smoky richness.

Sharp cheddar cheese melts into the soup, enriching it with a gooey, cheesy texture. Sour cream adds tang and balances the richness, while fresh chives bring a pop of color and a mild onion flavor that brightens the bowl.

You’ll also need some aromatics like onions and garlic for savory depth, along with butter and flour to create a smooth, thickened base (a roux).

Lastly, season with salt and freshly ground black pepper, and if you like a little heat, a pinch of cayenne pepper or smoked paprika works wonderfully.

How Much Time Will You Need

This recipe is wonderfully efficient, taking about 45 minutes from start to finish. It breaks down into roughly:

• 15 minutes for prepping ingredients (peeling and chopping potatoes, dicing onions, cooking bacon).
• 20 minutes simmering the soup so potatoes soften and flavors meld.
• 10 minutes finishing with cheese, cream, and seasoning.

This makes it an ideal recipe for a weekday dinner or weekend comfort food. Plus, it’s easy enough to prepare while multitasking, so you don’t need to spend all day in the kitchen.

How to Make This Loaded Baked Potato Soup

Step – 1: Prepare your ingredients by peeling and dicing the russet potatoes into bite-sized chunks. Dice the onion finely, mince the garlic, and cook the bacon until crisp, then crumble it into small pieces. Set aside.

Step – 2: In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion and sauté until translucent and soft, about 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.

Step – 3: Sprinkle flour over the onions and garlic, stirring constantly to create a roux. Cook the roux for 2-3 minutes to remove the raw flour taste, stirring frequently so it doesn’t burn.

Step – 4: Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Once fully incorporated, add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes until the potatoes are fork-tender.

Step – 5: Use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks for texture. This will give the soup a creamy yet rustic feel.

Step – 6: Stir in the milk and heavy cream. Continue to cook on low heat until the soup is warmed through but not boiling.

Step – 7: Add the shredded sharp cheddar cheese and stir until melted and smooth. Season with salt, freshly ground black pepper, and cayenne or smoked paprika if using.

Step – 8: Remove from heat and stir in half of the crumbled bacon and some chopped chives, reserving the rest for garnish.

Step – 9: Ladle the soup into bowls, topping each serving with a dollop of sour cream, remaining bacon, extra cheese if desired, and a sprinkle of fresh chives.

Substitutions

If you’re looking to customize or adapt this recipe, there are several substitutions that can work well without compromising flavor.

For a vegetarian version, replace the bacon with smoked mushrooms or add a splash of liquid smoke to impart that savory smokiness. Use vegetable broth instead of chicken broth.

To make it lighter, swap heavy cream for whole milk or even half-and-half, although this will slightly reduce richness.

If you want to cut carbs or make it gluten-free, omit the flour and use a cornstarch slurry or arrowroot powder to thicken the soup.

For dairy-free options, substitute butter with olive oil or vegan butter, and use coconut milk or cashew cream instead of dairy cream and milk.

Each of these changes tweaks the flavor or texture a bit but can be equally delicious depending on your preferences or dietary needs.

Best Side Dish of Loaded Baked Potato Soup

To round out your meal and enhance the experience of enjoying this loaded baked potato soup, consider pairing it with:

• Classic Caesar Salad — The crisp romaine and tangy dressing provide a fresh contrast.
• Warm Crusty Bread or Garlic Bread — Perfect for dipping and soaking up every bit of the creamy soup.
• Roasted Brussels Sprouts — Adds a healthy, slightly bitter crunch to balance the richness of the soup.

These sides will elevate your meal and offer complementary flavors and textures for a satisfying dining experience.

Serving and Presentation Tips

Serving loaded baked potato soup is an opportunity to highlight its cozy, indulgent nature while making the dish visually appealing. To create a memorable presentation, serve the soup in wide, shallow bowls that allow room for garnishes. The toppings are what make this soup stand out — a dollop of sour cream, a generous sprinkle of crisp bacon bits, finely chopped fresh chives, and a bit of shredded sharp cheddar cheese on top. These add vibrant color, texture, and flavor bursts with every spoonful.

For an extra touch, drizzle a little melted butter or a swirl of cream over the soup’s surface before serving. If you want to impress guests, consider serving alongside small ramekins of additional toppings like extra bacon, chopped green onions, or sliced jalapeños, so everyone can customize their bowl to taste.

Set the table with warm, rustic napkins and simple cutlery to keep the vibe inviting and homely. A side of crusty artisan bread or garlic breadsticks can be placed next to the bowls for dipping. Lighting some candles or playing soft background music adds a comforting ambiance that perfectly complements this hearty soup.

Tips and Tricks to Make This Recipe Even Better

To elevate your loaded baked potato soup from good to outstanding, here are some helpful tips and tricks:

• Use freshly cooked bacon rather than pre-cooked store-bought bacon for maximum crispiness and flavor.
• Don’t over-puree the potatoes; leaving some chunks creates a satisfying texture and prevents the soup from becoming too gluey.
• Slowly add the broth to the roux while whisking vigorously to avoid lumps and ensure a perfectly smooth base.
• For a deeper flavor, roast the potatoes before adding them to the soup. This caramelizes the edges and adds subtle nuttiness.
• Freshly grate your cheddar cheese instead of using pre-shredded; it melts better and gives a creamier texture.
• If you like a bit of a kick, add a pinch of cayenne pepper or a few dashes of hot sauce while simmering.
• Always taste and adjust salt and pepper near the end, as cheese and bacon already add saltiness.
• If the soup is too thick after adding cream, thin it out with a splash more broth or milk.
• Garnish generously — the toppings are essential for flavor contrast and presentation.

Common Mistakes to Avoid

When making loaded baked potato soup, some common pitfalls can affect the final dish:

• Skipping the roux: The butter and flour mixture is key to thickening the soup; omitting this step can result in a thin, watery broth.
• Overcooking potatoes: Mushy potatoes that fall apart completely can lead to a grainy texture rather than creamy chunks.
• Adding cheese too early: Cheese can become stringy or curdle if cooked at high heat too long; add it off the heat for smooth melting.
• Not seasoning properly: Potatoes and cream can be bland without enough salt and pepper, so seasoning carefully is important.
• Using low-quality broth: Since broth is a main flavor base, using a watery or bland broth will leave the soup flat-tasting.
• Forgetting garnishes: The bacon, sour cream, and chives add essential texture and brightness; without them, the soup feels one-dimensional.
• Over-blending: Avoid pureeing the soup fully unless you want a smooth potato puree — leaving some chunks creates a better mouthfeel.

By being mindful of these common mistakes, you can ensure your loaded baked potato soup turns out rich, flavorful, and perfectly textured every time.

How to Store It

Loaded baked potato soup stores well, making it a great recipe for meal prep or leftovers.

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. When reheating, warm gently over low heat on the stove, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk to loosen the soup as it thickens in the fridge.

For longer storage, this soup freezes well. Portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.

Avoid freezing the soup with sour cream or fresh chives mixed in, as they may separate or lose texture. Instead, add those fresh toppings when serving after reheating.

FAQ

Can I make this soup vegetarian?

Yes! Replace bacon with smoked mushrooms or omit it entirely, and use vegetable broth instead of chicken broth. You can add smoked paprika or a splash of liquid smoke for that smoky flavor.

Can I use other types of potatoes?

Russet potatoes are ideal because of their starchy texture, but Yukon Gold potatoes work well too. Avoid waxy potatoes like red potatoes, which don’t break down as nicely.

Is this soup gluten-free?

Not as written, since it uses flour for thickening. You can substitute the flour with cornstarch or arrowroot powder to make it gluten-free.

Can I make this soup in a slow cooker?

Absolutely! Sauté the aromatics and make the roux first, then transfer everything to the slow cooker with potatoes and broth. Cook on low for 4-6 hours until potatoes are tender. Add cheese, cream, and toppings just before serving.

How do I make the soup creamier without adding heavy cream?

You can use whole milk or half-and-half for a lighter option, but the soup won’t be as rich. Alternatively, blend part of the potatoes to add natural creaminess.

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