Loaded Baked Potato Soup Recipe
If you’re craving something hearty, creamy, and utterly comforting, Loaded Baked Potato Soup is your ticket to pure cozy bliss. Imagine everything you love about a loaded baked potato—melty cheese, crispy bacon, rich sour cream, and fluffy spuds—transformed into a velvety soup that warms you from the inside out. Whether you’re serving it for a family dinner, game day gathering, or just to treat yourself on a chilly afternoon, this recipe guarantees smiles and second helpings. With layers of flavor and a topping bar worthy of your favorite steakhouse, Loaded Baked Potato Soup is a comforting classic you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Loaded Baked Potato Soup is that it comes together from simple, familiar ingredients that deliver big flavor. Each one plays a special role—some for creaminess, some for crunch, and some for that signature comforting taste.
- Russet potatoes: The star of the show; their fluffy texture creates a thick, satisfying base for the soup.
- Bacon: Adds irresistible smoky crunch and depth—save some for topping, too!
- Onion: Brings mellow sweetness and savory backbone to every spoonful.
- Garlic: Just a couple of cloves infuse the soup with aromatic warmth.
- All-purpose flour: Thickens the soup for that classic, creamy consistency.
- Chicken broth: Provides a savory, flavorful liquid base—homemade or store-bought works!
- Whole milk: Adds richness and a silky mouthfeel without being too heavy.
- Heavy cream: For extra indulgence and a truly luxurious texture.
- Salt: Essential for bringing all the flavors together.
- Black pepper: A touch of heat to balance the creaminess.
- Smoked paprika (optional): Gives a subtle smoky note if you want to amp up the flavor.
- Shredded cheddar cheese: Melts beautifully into the soup and gives it that iconic cheesy finish.
- Sour cream: Swirled in at the end for tang and extra creaminess.
- Optional toppings: Chopped green onions, more cheese, extra bacon, and a dollop of sour cream make every bowl festive and customizable.
How to Make Loaded Baked Potato Soup
Step 1: Crisp the Bacon
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. Let it get nice and crispy—this will build a flavor-packed foundation for the rest of your soup. Once the bacon is cooked, scoop it out with a slotted spoon and set it aside, but leave about a tablespoon of the bacon fat in the pot for sautéing the vegetables.
Step 2: Sauté Onion and Garlic
Add the diced onion directly to the pot with that flavorful bacon fat. Sauté for 4 to 5 minutes, stirring occasionally, until the onion turns soft and translucent. Toss in the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to let it burn!
Step 3: Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes; this step forms a roux that will thicken your soup and keep it luxuriously smooth. Make sure there are no dry spots of flour left before moving on.
Step 4: Add Liquids and Potatoes
Gradually whisk in the chicken broth to deglaze the pot, scraping up any flavorful bits from the bottom. Pour in the whole milk and heavy cream, then bring the mixture to a gentle simmer. Stir in the roughly mashed baked potatoes, salt, pepper, and smoked paprika (if using). Let everything simmer together for 10 to 15 minutes, allowing the flavors to meld and the soup to thicken.
Step 5: Stir in Cheese and Sour Cream
Reduce the heat to low, then add the shredded cheddar cheese and sour cream. Stir until the cheese is completely melted and the soup is creamy and rich. Taste and adjust the seasoning as needed—sometimes a little extra salt or pepper makes all the difference!
Step 6: Serve and Garnish
Ladle the Loaded Baked Potato Soup into bowls and pile on your favorite toppings: the reserved crispy bacon, extra shredded cheddar, a sprinkle of green onions, and a generous dollop of sour cream. Every bowl is a blank canvas for flavor!
How to Serve Loaded Baked Potato Soup
Garnishes
The real fun comes with the toppings. Set out bowls of chopped green onions, crumbled bacon, extra cheddar cheese, and sour cream so everyone can customize their own bowl of Loaded Baked Potato Soup. The contrast of creamy soup and crunchy, fresh toppings makes every bite exciting!
Side Dishes
This soup is hearty enough to be a meal on its own, but it also pairs beautifully with crusty bread, a crisp green salad, or even a simple grilled cheese sandwich. The bread is perfect for soaking up every last drop of soup, while a salad adds a fresh, light contrast to all that richness.
Creative Ways to Present
Try serving Loaded Baked Potato Soup in small bread bowls for a fun twist, or ladle it into mugs for cozy, casual gatherings. For parties, offer a “soup bar” with a variety of toppings so guests can build their own ultimate bowl. However you serve it, this soup always feels special!
Make Ahead and Storage
Storing Leftovers
Let your leftover Loaded Baked Potato Soup cool to room temperature, then transfer it to airtight containers and refrigerate. It will stay delicious for up to 4 days—perfect for easy lunches or weeknight dinners.
Freezing
If you want to freeze the soup, let it cool completely and portion it into freezer-safe containers. Note that dairy-based soups can sometimes separate, but a gentle reheat and good stir usually brings everything back together. For best texture, enjoy within 2 months.
Reheating
Warm up chilled or frozen Loaded Baked Potato Soup gently on the stovetop over low heat, stirring often. If the soup seems extra thick, add a splash of milk or broth to loosen it up. Avoid high heat to keep the dairy smooth and creamy.
FAQs
Can I make Loaded Baked Potato Soup vegetarian?
Absolutely! Simply skip the bacon (or use a plant-based alternative) and swap chicken broth for vegetable broth. You’ll still get all that creamy, cheesy goodness.
Is it possible to make this soup gluten-free?
Yes, just use a gluten-free all-purpose flour blend in place of the regular flour. Double-check your broth and toppings to ensure they’re gluten-free as well.
Can I use leftover baked potatoes?
Definitely! Loaded Baked Potato Soup is a fantastic way to repurpose leftover baked potatoes. Just peel, mash, and add them to the soup as directed.
How do I make the soup smoother or chunkier?
For a silkier texture, use an immersion blender to blend some or all of the soup. For a chunkier feel, simply mash the potatoes less and leave some bigger pieces in the mix.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk or broth if needed to get the consistency just right. Avoid boiling to keep the soup creamy.
Final Thoughts
If you’re looking for a soup that combines comfort, flavor, and a little bit of fun, Loaded Baked Potato Soup is truly hard to beat. Every spoonful is creamy, cheesy, and packed with all the tastes you crave. Give this recipe a try—you might just find it becomes your new favorite way to enjoy potatoes!
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Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Loaded Baked Potato Soup is a creamy, comforting soup made with mashed russet potatoes, crispy bacon, cheddar cheese, and a blend of milk and cream. It’s packed with savory flavors and topped with traditional baked potato fixings like green onions and sour cream, perfect for a hearty meal any time of the year.
Ingredients
Soup Base
- 4 large russet potatoes, baked, peeled, and roughly mashed
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
Optional Toppings
- Chopped green onions
- Extra shredded cheese
- Crumbled bacon
- Sour cream
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and sauté for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to form a roux.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth, then add the milk and cream. Bring to a gentle simmer. Add the mashed baked potatoes, salt, pepper, and smoked paprika if using. Stir to combine and let simmer for 10–15 minutes, stirring occasionally.
- Incorporate Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream until melted and smooth. Adjust seasoning to taste.
- Serve and Garnish: Ladle into bowls and top with reserved bacon, green onions, extra cheese, and a dollop of sour cream if desired.
Notes
- For a smoother texture, use an immersion blender to blend part of the soup.
- You can use leftover baked potatoes to save time.
- Substitute gluten-free flour to make this recipe gluten-free.
- Adjust the smoked paprika amount or omit for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg
