Loaded Baked Potato Soup

This Loaded Baked Potato Soup is a rich, creamy, and comforting dish packed with all the flavors of a classic baked potato. Topped with crispy bacon, shredded cheese, and green onions, this soup is perfect for a cozy night in or a hearty family meal.

Why You’ll Love This Recipe

  • Creamy & Comforting – A warm, satisfying bowl of goodness.
  • Easy to Make – Simple ingredients and quick preparation.
  • Fully Loaded Flavor – Topped with bacon, cheese, and green onions for the ultimate taste.
  • Customizable – Adjust the toppings and consistency to your liking.
  • Great for Meal Prep – Tastes even better the next day!
Loaded Baked Potato Soup 10 This Loaded Baked Potato Soup is a rich, creamy, and comforting dish packed with all the flavors of a classic baked potato. Topped with crispy bacon, shredded cheese, and green onions, this soup is perfect for a cozy night in or a hearty family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Russet potatoes (peeled and diced)
  • Bacon (cooked and crumbled)
  • Butter
  • All-purpose flour
  • Chicken broth
  • Whole milk (or heavy cream for extra richness)
  • Sour cream
  • Shredded cheddar cheese
  • Green onions (chopped)
  • Salt and pepper
  • Garlic powder

Directions

  1. Cook the Bacon – In a large pot, cook the bacon until crispy. Remove and set aside, reserving some bacon grease.
  2. Make the Roux – In the same pot, melt butter and whisk in flour to create a thick base.
  3. Add Liquids – Slowly add chicken broth and milk, stirring continuously until smooth.
  4. Cook the Potatoes – Add diced potatoes, season with salt, pepper, and garlic powder, and let simmer until tender.
  5. Blend for Creaminess – Use a potato masher or immersion blender to reach your desired consistency.
  6. Add the Cheese & Sour Cream – Stir in shredded cheddar and sour cream until melted and well combined.
  7. Serve & Garnish – Ladle into bowls and top with crispy bacon, extra cheese, and green onions.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Lighter Version – Use low-fat milk and Greek yogurt instead of sour cream.
  • Extra Chunky – Leave some potato chunks for a heartier texture.
  • Spicy Twist – Add a pinch of cayenne pepper or diced jalapeños.
  • Vegetarian Option – Skip the bacon and use vegetable broth.

Storage/Reheating

  • Refrigeration – Store leftovers in an airtight container for up to 3 days.
  • Freezing – Freeze for up to 2 months; thaw in the fridge before reheating.
  • Reheating – Warm on the stovetop over low heat, stirring occasionally. Add milk or broth if needed to adjust consistency.
Loaded Baked Potato Soup
Loaded Baked Potato Soup 11 This Loaded Baked Potato Soup is a rich, creamy, and comforting dish packed with all the flavors of a classic baked potato. Topped with crispy bacon, shredded cheese, and green onions, this soup is perfect for a cozy night in or a hearty family meal.

FAQs

Can I use different types of potatoes?

Yes! Yukon Gold potatoes work well for a creamier texture.

How do I thicken the soup?

If needed, mash more potatoes or stir in extra cheese.

Can I make this in a slow cooker?

Yes! Add all ingredients (except dairy and toppings) and cook on low for 6-8 hours, then stir in cheese and sour cream before serving.

What’s the best cheese to use?

Sharp cheddar is classic, but gouda or Monterey Jack are great alternatives.

Can I make this soup dairy-free?

Yes! Use coconut milk and dairy-free cheese alternatives.

What toppings go well with this soup?

Bacon, green onions, shredded cheese, chives, or even a dollop of extra sour cream.

Can I add protein to this soup?

Yes! Add cooked shredded chicken or ground sausage for a heartier meal.

How do I prevent the soup from being too thick?

Add more broth or milk while reheating to adjust the consistency.

Can I make this soup ahead of time?

Absolutely! It tastes even better after the flavors meld overnight in the fridge.

Is this soup gluten-free?

Substituting cornstarch for flour makes this dish gluten-free.

Conclusion

This Loaded Baked Potato Soup is the ultimate comfort food that’s creamy, cheesy, and full of flavor. Whether you enjoy it on a cold night or as a hearty meal anytime, this soup is sure to be a family favorite. Try it today and enjoy every warm and delicious spoonful!

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Loaded Baked Potato Soup

Loaded Baked Potato Soup

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This creamy and comforting potato soup is packed with tender potatoes, crispy bacon, melted cheese, and all the flavors of a classic loaded baked potato. It’s the perfect cozy meal for chilly nights!


Ingredients

Units Scale
  • 4 large russet potatoes, peeled and diced
  • 6 slices bacon, cooked and crumbled
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 2 green onions, sliced (for garnish)

Instructions

  • Cook the bacon – In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside. Leave about 1 tbsp of bacon grease in the pot.
  • Sauté aromatics – Add butter and diced onion to the pot. Sauté until soft (about 3 minutes). Stir in garlic and cook for another minute.
  • Make the roux – Sprinkle in the flour and whisk constantly for 1-2 minutes until lightly golden.
  • Add potatoes & broth – Pour in chicken broth and stir well. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
  • Blend (optional) – For a smoother soup, use an immersion blender to blend part of the soup while leaving some potato chunks for texture.
  • Add dairy & cheese – Reduce heat to low and stir in milk, heavy cream, shredded cheddar, and sour cream until smooth.
  • Finish & serve – Stir in crumbled bacon (reserving some for garnish) and serve hot. Garnish with extra cheese, bacon, and sliced green onions. Enjoy!

Notes

  • For a thicker soup, mash some of the potatoes or add extra cheese.
  • Use half-and-half instead of heavy cream for a lighter version.
  • Swap cheddar for smoked gouda or Monterey Jack for a different flavor!

Nutrition

  • Calories: 450
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 70mg

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