Name: Loaded Baked Potato Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 6 large russet potatoes, baked and scooped; 6 slices bacon, cooked and crumbled; 1 medium onion, diced; 3 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 4 cups chicken broth; 2 cups whole milk; 1 cup heavy cream; Salt and pepper to taste; ½ cup sour cream; 2 cups shredded cheddar cheese, divided; 2 green onions, sliced

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If you’re craving a bowl of something that’s impossibly creamy, savory, and guaranteed to hit all the comfort food notes, then you are in for a treat with this Loaded Baked Potato Soup. It’s everything you love about your favorite steakhouse baked potato — fluffy insides, crisp bacon, gooey cheese, and all the toppings — transformed into a rich, hearty soup that practically hugs you from the inside out. This is the kind of recipe you’ll make once, then find yourself dreaming about days later, especially when chilly weather or a long week has you wishing for that extra-special bowl of goodness.

Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully straightforward, with each ingredient playing a starring role in creating texture, depth, and classic flavor. When you combine these simple building blocks, you get a Loaded Baked Potato Soup that’s luxurious, balanced, and bursting with personality.

Russet Potatoes: Baked and scooped, these create the soup’s body and rustic heartiness; leaving some skins on brings a little extra texture and flavor.
Bacon: Fried until crisp, then crumbled for that irresistible smoky crunch and extra savoriness.
Onion: Sweet and soft when sautéed, it builds a potent flavor base for your soup.
Garlic: Adds aromatic depth, making each spoonful more intriguing.
Chicken Broth: The backbone of the soup that ties everything together with a savory kick.
Whole Milk: Contributes to that classic creamy texture without overwhelming richness.
Heavy Cream: For a luscious, silky spoon-feel that makes every bite decadent.
Sour Cream: Whisked in for tanginess and extra creaminess, plus it echoes traditional baked potato toppings.
Shredded Cheddar Cheese: Melty, savory, and sharp, cheddar transforms the soup into something truly special.
Butter: Essential for sautéing and imparting that buttery flavor we all crave in comfort food.
All-Purpose Flour: Helps thicken the soup, giving it a beautifully velvety consistency.
Green Onions: Sliced over the top, they give a pop of color and a gentle bite.
Salt and Pepper: Simple but so important for highlighting all those layered flavors.

How to Make Loaded Baked Potato Soup

Step 1: Sauté Onion and Garlic

Start by melting butter in a large pot over medium heat, then add your diced onion and minced garlic. Sauté until both are soft and fragrant, about 3 to 4 minutes. This builds an aromatic base, filling your kitchen with those early hints that something delicious is on the way.

Step 2: Create the Roux

Sprinkle in the flour and stir to blend it with the buttery onion-garlic mixture. Keep stirring for about a minute to cook off any raw flour taste. This step is the secret behind that smooth, creamy texture — trust me, you don’t want to rush it!

Step 3: Add Broth, Milk, and Cream

Gradually whisk in the chicken broth, whole milk, and heavy cream. Go slow to make sure you have a lump-free, silky base. You’ll see the soup begin to thicken as it comes gently to a simmer, promising richness in every spoonful.

Step 4: Add and Mash Baked Potatoes

Drop in your scooped, baked potatoes and use a potato masher or sturdy spoon to break them up. Aim for a balance: you want some smoothness for thickness, but let a few chunks remain so every bite has a satisfying, hearty texture — just like the best baked potatoes.

Step 5: Stir in Cheese, Seasoning, and Simmer

Add half the shredded cheddar cheese to melt into the soup, then season generously with salt and pepper. Let everything simmer together for 15 to 20 minutes, stirring as you go. This is when the flavors mingle and deepen, transforming into classic Loaded Baked Potato Soup bliss.

Step 6: Blend in Sour Cream and Bacon

Turn off the heat and stir in the sour cream along with half of your crumbled bacon. These finishing touches ramp up the creaminess and the comfort, folding in savory, tangy, smoky notes that make this soup so irresistible.

Step 7: Serve and Top

Ladle the hot Loaded Baked Potato Soup into bowls, then shower each with a final flourish of cheddar, bacon, and fresh green onions. Take a second to admire your handiwork — it’s going to be just as inviting to eat as it is to look at!

How to Serve Loaded Baked Potato Soup

Garnishes

Classic garnishes make this soup feel even more like your favorite loaded baked potato. Top each bowl with a generous sprinkle of extra cheddar cheese, a handful of crisp bacon, and plenty of sliced green onions. If you want an extra restaurant-style finish, add a dollop of sour cream and a pinch of cracked black pepper right before serving.

Side Dishes

A warm, crusty loaf of garlic bread or a basket of buttery dinner rolls is the perfect companion to sopping up every last bit of soup. For something a little lighter, serve with a crisp side salad with a tangy vinaigrette to balance the richness of your Loaded Baked Potato Soup.

Creative Ways to Present

Try ladling the soup into small bread bowls for a playful, edible twist — or serve mini portions in espresso cups or shot glasses as fun party appetizers. For a family-style meal, set out bowls of toppings so everyone can customize their soup just like they’d dress up their own baked potatoes.

Make Ahead and Storage

Storing Leftovers

Let any remaining Loaded Baked Potato Soup cool completely before transferring to an airtight container. Refrigerate and enjoy within 3 to 4 days. The flavors meld and deepen overnight, so leftovers are often even more irresistible!

Freezing

This soup is wonderfully freezable — just make sure to let it cool fully. Store single portions in freezer-safe containers, leaving a little space at the top for expansion. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Warm leftovers gently over low heat on the stovetop, stirring frequently to keep things smooth and creamy. If the soup gets too thick, just add a splash of milk or broth until it returns to the right consistency. Microwave reheating also works in a pinch, but do it in short bursts, stirring in between.

FAQs

Can I use different types of potatoes?

Russets are perfect here because they mash up creamy and absorb flavors beautifully, but Yukon Golds are great for a slightly buttery, golden touch. Just avoid waxy potatoes, which don’t break down as well.

Is this recipe gluten-free?

You can easily make this Loaded Baked Potato Soup gluten-free by swapping the all-purpose flour for a trusted gluten-free all-purpose blend. Everything else in the recipe is naturally gluten-free!

Can I make this soup vegetarian?

Absolutely! Replace the chicken broth with vegetable broth and skip the bacon (or use a vegetarian bacon alternative). Toss in a handful of sautéed mushrooms or roasted corn for added flavor and texture.

What’s the best way to bake potatoes for the soup?

Scrub your russets, pierce them a few times with a fork, and bake at 400°F for about an hour until tender. You can even roast them a day ahead and keep them in the fridge until you’re ready to make soup!

Does Loaded Baked Potato Soup reheat well?

Yes! In fact, it thickens a bit in the fridge, so a quick reheat with a splash of milk or broth gets it right back to creamy perfection. The flavors only get better as they sit together for a day or two.

Final Thoughts

If you’re ready to treat yourself and anyone lucky enough to share your table, this creamy, craveable Loaded Baked Potato Soup is pure comfort in a bowl. Make a batch soon and watch how quickly it becomes a beloved new favorite — you really do deserve a soup this good!

Loaded Baked Potato Soup Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup recipe. Rich and flavorful, it’s a perfect meal to warm you up on a chilly day.

Ingredients

Scale

Baked Potatoes:

6 large russet potatoes, baked and scooped

Soup Base:

6 slices bacon, cooked and crumbled
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
Salt and pepper to taste

Garnish:

½ cup sour cream
2 cups shredded cheddar cheese, divided
2 green onions, sliced

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Instructions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic; sauté until softened.
Create Roux: Sprinkle in flour and stir to create a roux.
Add Liquid: Slowly whisk in chicken broth, milk, and cream until smooth.
Incorporate Potatoes: Add the scooped baked potatoes, mashing slightly to thicken the soup while leaving some chunks.
Season and Simmer: Stir in half of the shredded cheddar cheese and season with salt and pepper. Simmer for 15–20 minutes until heated through and creamy.
Finish and Serve: Stir in sour cream and half of the crumbled bacon. Ladle into bowls and top with remaining cheddar cheese, bacon, and green onions.