Cozy, creamy, and loaded with all the good stuff, this Loaded Baked Potato Soup puts pure comfort in a bowl. It’s packed with tender potatoes, crispy bacon, lots of sharp cheddar, and the kind of rich, savory flavor that just begs for a hunk of crusty bread. This is more than just a soup—it’s the edible equivalent of your favorite sweater on a chilly day. Every spoonful brings all the flavors of a classic loaded baked potato, but in soup form, making it a true cold-weather staple and an instant crowd-pleaser.

Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Loaded Baked Potato Soup comes from simple, familiar ingredients. Each one brings something special—whether it’s creaminess, crunch, or a punch of flavor. Don’t skip any: they work together to create a soup that tastes like a fully loaded baked potato in every bite.

Russet potatoes: Baking then mashing the potatoes gives the soup its nostalgic texture and body.
Bacon: Salty, crispy bacon adds both flavor and the all-important crunch as a topping.
Onion: Sautéed onion builds a savory base for the soup, infusing every ladle with rich flavor.
Garlic: Just a touch, it wakes up the broth and deepens the overall flavor profile.
All-purpose flour: A little flour creates the classic thick, velvety texture you crave in potato soup.
Chicken broth: The broth lightens the soup, preventing it from being too heavy while keeping it flavorful.
Whole milk: Essential for creamy richness without overpowering the flavor of the potatoes.
Sour cream: Tangy and smooth, it adds classic baked potato flavor and silky consistency.
Cheddar cheese: Melted sharp cheddar gives us that irresistible gooey, cheesy comfort factor.
Salt and black pepper: Balances and highlights all the other flavors.
Smoked paprika: Brings a subtle smokiness and a lovely color to the finished soup.
Chopped green onions and extra cheese: The perfect finishing touch for freshness and color on top.

How to Make Loaded Baked Potato Soup

Step 1: Crisp the Bacon

Start by cooking your chopped bacon in a large pot or Dutch oven over medium heat. Allow the bacon to get nice and crispy—they’ll top the soup later and add that irresistible crunch. Once crispy, scoop out the bacon with a slotted spoon and leave about two tablespoons of that flavorful bacon fat in the pot. Trust me, it’s worth it!

Step 2: Sauté the Onions and Garlic

Add your diced onion to the pot and let it sizzle until soft and fragrant, about five minutes. Once the onions are translucent and tempting, stir in the garlic for just one more minute. That quick flash of heat is all it takes to mellow the garlic and build a robust flavor base for your Loaded Baked Potato Soup.

Step 3: Make a Roux

Sprinkle the flour right over the onions and garlic. Stir constantly for 1–2 minutes; the flour will combine with the bacon fat to make a roux, which thickens the soup without any lumps. You’re looking for a light, golden paste—don’t rush this step!

Step 4: Add Broth and Milk

Gradually whisk in the chicken broth. Adding it slowly ensures a smooth base. Once combined, pour in the whole milk. Bring the mixture to a gentle simmer and let it cook for 5–7 minutes, until it slightly thickens and starts to look deliciously creamy.

Step 5: Mash and Add the Potatoes

Roughly mash the baked potatoes—leave some chunks for texture—then stir them into the simmering pot. This is where the soup transforms, turning the liquid gold into a creamy, hearty base that will remind you of a freshly baked potato with every spoonful.

Step 6: Make It Loaded

Stir in the sour cream, cheddar cheese, salt, pepper, and smoked paprika. Continue stirring until the cheese is completely melted and the soup is luxuriously smooth. Taste and adjust the seasonings if needed—everyone likes their Loaded Baked Potato Soup a little different!

Step 7: Serve and Top

Ladle the hot soup into bowls and finish with your crispy bacon, a sprinkle of green onions, and an extra handful of cheddar. The toppings bring texture, color, and plenty of flavor to every bite.

How to Serve Loaded Baked Potato Soup

Garnishes

When it comes to toppings, more is more! I always pile on extra cheddar cheese so it melts into gooey ribbons, a generous handful of chopped green onions for brightness, and of course, those super-crispy bacon bits. Some folks even dollop a spoonful of sour cream or add a crack of fresh black pepper for that classic loaded baked potato vibe.

Side Dishes

Serve your Loaded Baked Potato Soup alongside a chunk of warm, crusty bread or buttery rolls to soak up every drop. A simple green salad adds freshness and balances the hearty richness, while roasted broccoli or sautéed greens can make this meal a little more veggie-forward.

Creative Ways to Present

Try serving the soup in hollowed-out bread bowls for a fun twist, or pour it into tiny mugs or ramekins for party appetizers. If you’re hosting a gathering, create a little “toppings bar” and let everyone load up their own bowl—kids and adults go wild for this.

Make Ahead and Storage

Storing Leftovers

Once cooled, ladle any leftover Loaded Baked Potato Soup into airtight containers and store it in the fridge for up to four days. The flavors actually deepen as it sits, making those next-day bowls even more delicious. Just keep any toppings separate until you’re ready to reheat and serve.

Freezing

While dairy-based soups don’t always freeze perfectly, this one fares pretty well if you skip adding the toppings before freezing. Let the soup cool completely, portion it into freezer-safe containers, and freeze for up to two months. Just thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring often to prevent scorching and to restore that creamy consistency. If it thickens too much after storing, just stir in a splash of milk or broth. Top with fresh garnishes right before serving for the best taste and texture.

FAQs

Can I make Loaded Baked Potato Soup vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth in place of chicken broth. Add a bit of extra smoked paprika or a drop of liquid smoke to capture that classic loaded flavor.

How can I make the soup smoother?

If you prefer a completely creamy texture, use an immersion blender to puree part or all of the soup before adding the toppings. Just blend to your preferred consistency and then stir in the cheese, sour cream, and seasonings as directed.

Can I use different types of potatoes?

Russet potatoes give the creamiest result, but Yukon Gold potatoes also work well in Loaded Baked Potato Soup. Red potatoes can be used, though they hold their shape more, resulting in a chunkier feel.

Is it possible to make this soup lighter?

To cut down on calories, swap whole milk for 2% or skim, use light sour cream, and consider turkey bacon or even skipping the bacon entirely. The soup will still be satisfying, just a bit lighter in flavor and texture.

Can I make Loaded Baked Potato Soup ahead of time?

Yes! In fact, the flavors only get better as the soup sits. Just prepare the soup and keep it covered in the fridge for up to four days. Reheat gently and add the fresh toppings right before serving for that “just made” experience.

Final Thoughts

Loaded Baked Potato Soup is the perfect way to turn simple ingredients into an unforgettable meal that everyone will crave again and again. Next time you’re in the mood for comfort in a bowl, give this recipe a try—you’ll want to make it part of your regular rotation!

Loaded Baked Potato Soup Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 45 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. Packed with flavorful bacon, cheddar cheese, and green onions, it’s a hearty soup that will warm you up on a chilly day.

Ingredients

Scale

Main Soup:

4 large russet potatoes, baked and peeled
6 slices bacon, chopped
1/2 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
Chopped green onions and extra cheese for topping

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Instructions

Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving 2 tablespoons of bacon fat in the pot.
Saute Onion and Garlic: Add diced onion and cook until softened. Stir in garlic and cook for 1 minute.
Make Roux: Sprinkle flour over onions, stir to form a roux. Slowly whisk in chicken broth until smooth, then add milk.
Cook Soup: Simmer until slightly thickened. Mash baked potatoes and add to the pot. Stir in sour cream, cheddar cheese, salt, pepper, and smoked paprika until creamy.
Serve: Adjust seasoning if needed. Serve hot, topped with bacon, green onions, and extra cheese.