Few things hit the spot like a bowl of loaded baked potato soup. It’s rich, creamy, and layered with all the flavors you love on a classic baked potato—crispy bacon, sharp cheddar, chives, and a dollop of sour cream. This version is hearty without being heavy and comes together with simple pantry staples.
It’s perfect for chilly nights, laid-back weekends, or anytime you crave something warm and comforting. Serve it with crusty bread and you’ve got a complete, crowd-pleasing meal.
Table of Contents
Why This Recipe Works
This soup leans on a smart mix of texture and flavor. Russet potatoes break down beautifully, giving the soup a naturally creamy body without needing tons of cream.
A quick bacon sauté gives you flavorful fat to build the base, and a classic roux thickens the broth to a silky finish. The toppings add contrast—salty, crunchy bacon; tangy sour cream; and fresh chives—to keep every spoonful exciting. It tastes like a loaded baked potato, but in a cozier, spoonable form.
Shopping List
- Russet potatoes (about 3 pounds), peeled and diced
- Thick-cut bacon (6–8 slices)
- Unsalted butter (3 tablespoons)
- All-purpose flour (3 tablespoons)
- Yellow onion (1 medium), diced
- Garlic (3 cloves), minced
- Chicken or vegetable broth (4 cups)
- Milk (2 cups, whole or 2%)
- Heavy cream (1/2 cup, optional for extra richness)
- Sharp cheddar cheese (2 cups, shredded)
- Sour cream (1/2 cup, plus more for topping)
- Chives or green onions, thinly sliced
- Salt and black pepper
- Smoked paprika (optional)
Instructions
- Cook the bacon. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Transfer to a paper towel–lined plate. Reserve 2 tablespoons of the bacon fat in the pot and discard the rest.
- Sauté the aromatics. Add butter to the pot with the bacon fat. Once melted, stir in the diced onion and a pinch of salt.
Cook until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds more, until fragrant.
- Make the roux. Sprinkle the flour over the onions and stir to coat. Cook for 1–2 minutes, stirring often, to remove the raw flour taste.
The mixture will look thick and pasty.
- Add liquids and potatoes. Slowly whisk in the broth, scraping up any browned bits. Add the milk and bring to a gentle simmer. Stir in the diced potatoes and a generous pinch of salt and pepper.
- Simmer until tender. Reduce heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender and starting to break down.
- Adjust the texture. For a chunkier soup, lightly mash some potatoes with a potato masher.
For a smoother soup, use an immersion blender to blend part of it. Leave some chunks for that “loaded baked potato” feel.
- Finish with dairy and cheese. Stir in the heavy cream (if using), sour cream, and 1 1/2 cups of the shredded cheddar. Cook on low, stirring, until the cheese melts and the soup is silky.
Taste and adjust salt and pepper. Add a pinch of smoked paprika if you like a subtle smoky note.
- Serve with toppings. Ladle into bowls and top with crispy bacon, the remaining cheddar, and chives. Add a spoonful of sour cream if you want it extra “loaded.”
Keeping It Fresh
This soup keeps well and often tastes even better the next day.
Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it chills, so stir in a splash of milk or broth when reheating to get the texture just right. Reheat gently over low heat on the stove, stirring often so the dairy doesn’t separate.
You can also reheat in the microwave in short bursts, stirring between intervals.
Benefits of This Recipe
- Comfort food, simplified: Familiar flavors and straightforward steps make this a go-to for weeknights or relaxed weekends.
- Customizable richness: Use milk for a lighter soup or add cream for extra indulgence. Both versions are satisfying.
- Budget-friendly: Potatoes, onions, and broth stretch into a generous pot that feeds a crowd.
- Family-approved: It’s cozy, cheesy, and topping-friendly, so everyone can finish their bowl their way.
- Meal prep friendly: The flavors meld overnight, and leftovers are easy to revive with a little liquid.
What Not to Do
- Don’t rush the simmer. Potatoes need time to soften and release starch, which gives the soup body.
- Don’t add cheese over high heat. Keep the heat low to prevent grainy or separated cheese.
- Don’t skip seasoning. Potatoes soak up salt; taste and adjust at the end to avoid a bland soup.
- Don’t over-blend. A completely smooth soup loses the “loaded baked potato” vibe. Aim for creamy with some texture.
- Don’t discard all the bacon fat. A small amount adds depth and classic baked potato flavor to the base.
Variations You Can Try
- Lighter version: Swap the cream for more milk and reduce the cheese to 1 cup.
Use turkey bacon or skip bacon and add a dash of smoked paprika.
- Roasted garlic twist: Roast a whole head of garlic until sweet and golden, then squeeze the cloves into the soup before blending.
- Broccoli cheddar mash-up: Stir in small broccoli florets during the last 8–10 minutes of simmering for extra veg and color.
- Loaded ranch: Add 1–2 teaspoons of dry ranch seasoning for a tangy, herby spin. Finish with extra chives.
- Spicy kick: Mix in diced pickled jalapeños or a pinch of cayenne and top with hot sauce.
- Gluten-free: Skip the flour and thicken by blending more of the potatoes or stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Vegetarian: Use vegetable broth, omit bacon, and add crispy fried shallots or smoked gouda for savory depth.
FAQ
Can I use red or gold potatoes instead of russets?
Yes. Red or gold potatoes hold their shape a bit more and give a slightly waxier texture.
If you use them, blend a small portion of the soup to keep it creamy, since they release less starch than russets.
How can I make this ahead for a party?
Cook the soup a day ahead up through the simmering and blending step. Reheat gently, then stir in the cheese, sour cream, and cream right before serving. This prevents separation and keeps the texture velvety.
What if my soup is too thick?
Add warm milk or broth, a little at a time, until it reaches your ideal consistency.
Taste and adjust seasoning after thinning.
What if my soup is too thin?
Mash more of the potatoes directly in the pot or simmer a few extra minutes to reduce. You can also whisk in a small cornstarch slurry and cook until it thickens.
Can I freeze this soup?
It’s possible, but not ideal. Dairy-based soups can separate after freezing.
If you plan to freeze, cook the soup without the cheese and sour cream, freeze up to 2 months, then add the dairy when reheating.
How do I make it without bacon?
Use 1–2 tablespoons of olive oil or butter to sauté the onions and garlic. Add a pinch of smoked paprika or a dash of liquid smoke to mimic that savory depth.
What cheeses work best?
Sharp cheddar is classic. Monterey Jack, smoked gouda, or a blend of cheddar and gruyère also melt well and taste great.
Avoid pre-shredded cheese if you can—freshly grated melts smoother.
In Conclusion
Loaded baked potato soup is comfort in a bowl, with all the flavors you love in a cozy, creamy package. It’s simple to make, easy to customize, and always a hit with family and friends. Keep the toppings generous, the seasoning bold, and the heat gentle when adding dairy.
Once you master this version, you’ll come back to it whenever you need something warm, familiar, and deeply satisfying.
Ingredients
Instructions
- Cook the bacon. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer to a paper towel–lined plate. Reserve 2 tablespoons of the bacon fat in the pot and discard the rest.
- Sauté the aromatics. Add butter to the pot with the bacon fat. Once melted, stir in the diced onion and a pinch of salt. Cook until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds more, until fragrant.
- Make the roux. Sprinkle the flour over the onions and stir to coat. Cook for 1–2 minutes, stirring often, to remove the raw flour taste. The mixture will look thick and pasty.
- Add liquids and potatoes. Slowly whisk in the broth, scraping up any browned bits. Add the milk and bring to a gentle simmer. Stir in the diced potatoes and a generous pinch of salt and pepper.
- Simmer until tender. Reduce heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender and starting to break down.
- Adjust the texture. For a chunkier soup, lightly mash some potatoes with a potato masher. For a smoother soup, use an immersion blender to blend part of it. Leave some chunks for that “loaded baked potato” feel.
- Finish with dairy and cheese. Stir in the heavy cream (if using), sour cream, and 1 1/2 cups of the shredded cheddar. Cook on low, stirring, until the cheese melts and the soup is silky. Taste and adjust salt and pepper. Add a pinch of smoked paprika if you like a subtle smoky note.
- Serve with toppings. Ladle into bowls and top with crispy bacon, the remaining cheddar, and chives. Add a spoonful of sour cream if you want it extra “loaded.”
