If the thought of cozying up with a bowl of comfort food makes your heart happy, this Loaded Baked Potato Soup is about to become your new favorite. Creamy, cheesy, and overflowing with all the fixings you love on a classic loaded baked potato, this soup is the culinary equivalent of a warm hug on a chilly evening. Every spoonful delivers silky potatoes, smoky bacon, melty cheddar, and a pop of bright green onion. Whether you’re feeding a family or just treating yourself, this recipe transforms humble ingredients into a bowl of pure joy.

Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Loaded Baked Potato Soup comes from simple, everyday ingredients, each one blending to create deep flavor and satisfying texture. These are pantry staples and fresh produce you probably already have, and together, they build that unmistakable loaded potato taste.

Russet Potatoes (4 large, baked and diced): The heart of the soup—russets are starchy and fluffy, perfect for a creamy texture.
Olive Oil (1 tablespoon): Just enough for sautéing the onion and creating that golden foundation of flavor.
Yellow Onion (1/2 cup, chopped): Sweet and fragrant, onion builds a savory base you’ll really notice in every bite.
Garlic (2 cloves, minced): A must for depth; add it after the onion to avoid burning and bring out its aromatic sweetness.
Chicken Broth (4 cups): The main liquid, giving the soup a savory, robust backbone; use low-sodium if preferred.
Whole Milk (1 1/2 cups): Adds creamy richness without making it too heavy; don’t substitute skim here!
Heavy Cream (1 cup): The key to luscious, dreamy texture—your taste buds will thank you.
Sour Cream (1/2 cup): That signature tang and silkiness, tying the whole flavor profile together.
Salt (1/2 teaspoon): Enhances all the ingredients without overpowering.
Black Pepper (1/4 teaspoon): Just a hint of warmth and complexity.
Cheddar Cheese (1 1/2 cups, shredded): Go for sharp cheddar for the boldest flavor and gorgeous meltiness.
Bacon (6 slices, cooked and crumbled): Smoky, savory, and absolute perfection as a topping—save a few bite-size pieces for garnishing!
Green Onions (2, sliced): Fresh and zippy, green onions bring color and freshness to every bowl.

How to Make Loaded Baked Potato Soup

Step 1: Sauté the Aromatics

Start by pouring your olive oil into a large pot over medium heat. Add the chopped yellow onion and let it sweat and soften for about 3 to 4 minutes, stirring occasionally so it doesn’t brown. When you catch that sweet aroma, toss in the minced garlic, and let it cook for just 30 seconds. This short time is all it needs to release its fragrance and flavor—don’t let it burn!

Step 2: Build the Creamy Base

Now you’ll pour in the chicken broth, whole milk, and heavy cream, stirring to combine. The mixture should come together smoothly. The combination of broth and dairy is what gives Loaded Baked Potato Soup its silken, velvety texture. Bring this up to a gentle simmer, not a rolling boil—you don’t want the milk to scald.

Step 3: Add the Potatoes and Season

Drop in your diced baked potatoes, along with the salt and black pepper. Stir well, then let everything simmer together for 10 to 15 minutes. As it cooks, use your spoon to mash a few potato chunks against the side of the pot. This step thickens the soup and ensures you get a pleasant blend of textures—some pieces soft and tender, others deliciously creamy.

Step 4: Stir in the Creamy and Cheesy Goodness

Once the soup has thickened, reduce the heat to low. Gently stir in the sour cream and shredded cheddar cheese, letting them melt seamlessly into the base. Keep stirring until you have a beautifully smooth, cheesy soup with little flecks of potato and onion peeking through. This is the soul of the Loaded Baked Potato Soup—rich, comforting, and irresistible.

Step 5: Serve and Top

With your soup ready, remove the pot from heat and ladle the creamy goodness into bowls. Generously top each serving with crumbled bacon, a sprinkle of extra cheddar, and those bright green onion slices. Every bowl looks and tastes like the ultimate loaded baked potato, with all the classic flavors you love.

How to Serve Loaded Baked Potato Soup

Garnishes

The right toppings truly transform each bowl of Loaded Baked Potato Soup from great to unforgettable. Classic crumbled bacon, more shredded cheddar, and sliced green onions add crunch, color, and fresh contrast. If you’re feeling bold, try a tiny dollop of extra sour cream or a sprinkle of black pepper right on top for good measure.

Side Dishes

Pairing your soup with the right side makes for an especially satisfying meal. Think thick slices of toasted sourdough, buttery dinner rolls, or even a crisp green salad. Each acts as the perfect counterpoint to the soup’s creamy richness, helping you scoop up every last savory drop.

Creative Ways to Present

Elevate your Loaded Baked Potato Soup by serving it in a crusty bread bowl, or offer a “build-your-own” bar with small bowls of toppings. You can even portion the soup into mini mugs or shooters for party-friendly appetizers—guaranteed to earn rave reviews from guests!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully for up to 4 days in the refrigerator. Let the soup cool to room temperature, transfer it to an airtight container, and stash it in the fridge. The flavors deepen as it sits, making tomorrow’s lunch extra tasty!

Freezing

Loaded Baked Potato Soup can be frozen, but keep in mind that the texture may change slightly after thawing due to the cream and potatoes. Let the soup cool completely, pour it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, gently reheat your soup on the stove over low heat, stirring now and then to keep it creamy. If the soup is too thick straight from the fridge, add a splash of milk or extra broth until it’s just right. Microwaving works too; just cover loosely and stir every minute or so until piping hot.

FAQs

Can I use leftover baked potatoes for Loaded Baked Potato Soup?

Absolutely! Using leftover baked potatoes is a time-saving trick and gives the soup extra flavor. Just dice them up and follow the recipe as usual for an easy, delicious upgrade.

How can I lighten up this soup?

You can substitute low-fat milk for whole milk, reduced-fat sour cream, and turkey bacon if you like. The soup will still be creamy and flavorful, but with a lighter touch on the calories and fat.

Can I make Loaded Baked Potato Soup vegetarian?

Yes! Use vegetable broth instead of chicken broth, skip the bacon or substitute it with crispy fried onions, and you’ve got a vegetarian-friendly version that keeps all the cheesy, hearty goodness.

What’s the best cheese to use?

Sharp cheddar is the classic for its boldness and perfect melt, but you can experiment with smoked cheddar, pepper jack, or a blend if you want to add a twist to traditional Loaded Baked Potato Soup.

How can I make the soup smoother?

If you prefer your soup ultra-silky, simply use an immersion blender to blend part or all of the soup before adding the garnishes. This step creates a thick, creamy texture while still leaving a few satisfying potato bits if you want.

Final Thoughts

If there’s one soup recipe that can turn a simple dinner into something everyone looks forward to, it’s Loaded Baked Potato Soup. With its rich, creamy base and irresistible toppings, every bowl is both comforting and special. Gather your favorite people, pile on the garnishes, and enjoy every warm, cheesy spoonful.

Loaded Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort food with this Loaded Baked Potato Soup. Creamy, cheesy, and topped with crispy bacon, it’s a hearty dish perfect for any day of the week.

Ingredients

Scale

Main Ingredients:

4 large russet potatoes, baked and diced
1 tablespoon olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 cups chicken broth
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

Sauté Onion and Garlic: In a large pot over medium heat, heat olive oil and sauté the chopped onion until soft, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Prepare Soup Base: Stir in the chicken broth, milk, and heavy cream. Add the diced baked potatoes, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally and mashing some of the potatoes to thicken the soup.
Finish the Soup: Stir in the sour cream and shredded cheddar cheese until melted and smooth. Remove from heat and ladle into bowls.
Serve: Top each serving with crumbled bacon, sliced green onions, and extra shredded cheese if desired. Serve warm.