Loaded Baked Potato Soup

There’s something irresistibly cozy about a bowl of Loaded Baked Potato Soup—creamy, rich, and loaded with layers of flavor. This recipe combines the comfort of a classic baked potato with the warmth of a hearty soup. The best part? It’s a straightforward recipe that’s perfect for chilly days or a quick family dinner.

Why You’ll Love This Loaded Baked Potato Soup Recipe

• Hearty and Filling: Perfect for a meal or a starter to a cozy dinner.
• Creamy and Rich: Packed with creamy goodness, it has a smooth and satisfying texture.
• Simple Ingredients: You probably have most ingredients in your pantry or fridge.
• Easy to Customize: Top it with your favorite ingredients like cheese, bacon, and green onions.

Ingredients

To achieve that creamy, loaded flavor, here’s what you’ll need:

• Sour cream (optional, for added creaminess)
• 6 medium potatoes (Russet or Yukon Gold work best for that classic texture)
• 4 cups chicken broth (or low-sodium vegetable broth if preferred)
• 1 cup heavy cream (for extra creaminess)
• 2 cups milk (whole milk for richness)
• 1 cup shredded cheddar cheese (sharp cheddar brings out the best flavor)
• 4 strips bacon, cooked and crumbled (for that signature smoky taste)
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Green onions (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Potatoes

1. Peel and Dice: Start by peeling and dicing the potatoes into bite-sized pieces. This helps them cook evenly and blend smoothly into the soup.
2. Cook the Potatoes: Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and set aside.

2. Make the Soup Base

1. Cook the Bacon: In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it on paper towels to cool. Reserve about 1–2 tablespoons of the bacon grease in the pot for extra flavor.
2. Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.

3. Build the Creamy Base

1. Add Broth and Milk: Pour in the chicken broth and milk, stirring to combine with the sautéed onions and garlic.
2. Simmer and Blend: Add the cooked potatoes to the pot. Use a potato masher to mash about half of the potatoes directly in the soup, creating a creamy texture while leaving some chunks for a heartier feel.
3. Stir in the Heavy Cream: Pour in the heavy cream, stirring continuously to keep the soup creamy and smooth.

4. Add Cheese and Seasonings

1. Cheddar Cheese: Gradually add the shredded cheddar cheese, stirring until it melts completely into the soup.
2. Salt and Pepper: Season the soup to taste with salt and freshly cracked black pepper. Adjust to your preference.

5. Garnish and Serve

1. Top it Off: Ladle the soup into bowls, topping each with extra cheese, green onions, and a dollop of sour cream if desired.
2. Crumble the Bacon: Just before serving, crumble the bacon into the soup, giving it a final stir.

Tips for the Best Loaded Baked Potato Soup

• Make It Ahead: This soup tastes even better the next day as the flavors meld together. Just reheat gently on the stove.
• Use Russet Potatoes: Russets have a fluffy texture that works beautifully in this soup.
• Control the Thickness: For a thicker soup, use less broth. For a thinner consistency, add a bit more milk.
• Blend or Mash: Mashing the potatoes partially gives a creamy base while keeping chunks for texture.

Customize Your Loaded Baked Potato Soup

One of the best parts of this soup is how versatile it can be! Here are some tasty ideas to make it your own:

• Add Veggies: Corn, chopped celery, or carrots add a touch of sweetness and extra texture.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce.
• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
• Extra Creamy: Stir in a bit more heavy cream or a dollop of sour cream for even richer results.

Print Recipe

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Healthy

Loaded Baked Potato Soup

Author: Mikii Cooking Method: Simmering Cuisine: American Courses: Dinner, Lunch Recipe Keys: S Soup

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 5 Calories: 420

Best Season: Fall, Winter

Dietary:

G Gluten free

Description

This Loaded Baked Potato Soup has everything you crave in a comfort meal—creamy, cheesy, and oh-so-satisfying. It’s easy to make and even easier to love. Perfect for family dinners, cozy weekends, or any time you need a bowl of comfort!

Ingredients

Scale

1/2x 1x 2x 3x

• 6 medium potatoes (Russet or Yukon Gold work best for that classic texture)

• 4 cups chicken broth (or low-sodium vegetable broth if preferred)

• 1 cup heavy cream (for extra creaminess)

• 2 cups milk (whole milk for richness)

• 1 cup shredded cheddar cheese (sharp cheddar brings out the best flavor)

• 4 strips bacon, cooked and crumbled (for that signature smoky taste)

• 1 medium onion, diced

• 3 cloves garlic, minced

• Salt and pepper, to taste

• Green onions (optional, for garnish)

• Sour cream (optional, for added creaminess)

Instructions

1. 1. Prepare the Potatoes

   1. Peel and Dice: Start by peeling and dicing the potatoes into bite-sized pieces. This helps them cook evenly and blend smoothly into the soup.
   2. Cook the Potatoes: Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and set aside.

1. 2. Make the Soup Base

   1. Cook the Bacon: In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it on paper towels to cool. Reserve about 1–2 tablespoons of the bacon grease in the pot for extra flavor.
   2. Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.

1. 3. Build the Creamy Base

   1. Add Broth and Milk: Pour in the chicken broth and milk, stirring to combine with the sautéed onions and garlic.
   2. Simmer and Blend: Add the cooked potatoes to the pot. Use a potato masher to mash about half of the potatoes directly in the soup, creating a creamy texture while leaving some chunks for a heartier feel.
   3. Stir in the Heavy Cream: Pour in the heavy cream, stirring continuously to keep the soup creamy and smooth.

1. 4. Add Cheese and Seasonings

   1. Cheddar Cheese: Gradually add the shredded cheddar cheese, stirring until it melts completely into the soup.
   2. Salt and Pepper: Season the soup to taste with salt and freshly cracked black pepper. Adjust to your preference.

1. 5. Garnish and Serve

   1. Crumble the Bacon: Just before serving, crumble the bacon into the soup, giving it a final stir.
   2. Top it Off: Ladle the soup into bowls, topping each with extra cheese, green onions, and a dollop of sour cream if desired.

Nutrition Facts

Servings 5

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 12g60%

Cholesterol 65mg22%

Sodium 760mg32%

Total Carbohydrate 40g14%

Dietary Fiber 3g12%

Sugars 6g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the ultimate flavor, use Russet or Yukon Gold potatoes and don’t skip the bacon! This soup is even better the next day, as the flavors meld together. Adjust the thickness by adding more or less broth according to your preference.