Loaded Baked Potato Soup

There’s something about a steaming bowl of loaded baked potato soup that feels like a warm hug on a chilly evening. This hearty soup combines the comforting flavors of baked potatoes, crispy bacon, and sharp cheddar cheese in every creamy spoonful. With a base of velvety chicken broth enriched by heavy cream and sour cream, this recipe elevates a simple classic into a rich and indulgent experience. Whether you’re craving a quick lunch or a satisfying dinner, this beginner-friendly treat takes just 20 minutes of prep, 40 minutes of cooking, and zero rest time to deliver a bowl full of pure comfort. At around 620 calories per serving, it’s the kind of luscious indulgence that’s perfect for cozy nights in, casual weeknight meals, or even a make-ahead option for busy days.

Cooking this Loaded Baked Potato Soup has become one of my favorite weekend rituals. I love gathering the ingredients on the counter—diced russets, chopped onion, minced garlic, a mound of shredded cheddar—and letting the kitchen fill with the gentle sizzle of melting butter. My kids hover nearby, eager for their turn to whisk in flour and pour in golden chicken broth. As the pot simmers, we swap stories about school, work, and weekend plans while the house transforms into our very own comfort-food haven. One taste of the finished soup, crowned with crispy bacon and fresh chives, and you’ll understand why this recipe has secured a permanent spot in my rotation. It’s cozy, satisfying, and endlessly adaptable—just the kind of dish that feels like home.

KEY INGREDIENTS IN LOADED BAKED POTATO SOUP

Every spoonful of this soup owes its depth to a careful selection of ingredients that work in harmony. Below, we break down the essentials and explain the role each one plays in creating that rich, comforting bowl you’ll crave again and again.

• Russet potatoes: Starchy and sturdy, these potatoes break down slightly during simmering to form the base of a creamy texture, while still offering tender chunks.
• Onion: Adds a sweet, aromatic foundation that deepens in flavor as it softens, providing balance to the richer elements of the soup.
• Garlic: Pungent and fragrant, minced garlic infuses every spoonful with a subtle warmth that complements the creamy dairy.
• Chicken broth: Creates a savory, flavorful liquid base that keeps the soup light enough to sip while still carrying all the other flavors.
• Whole milk: Introduces a gentle creaminess and keeps the body of the soup silky without overwhelming the palate.
• Heavy cream: Lifts the texture to a decadently rich level, ensuring each bite feels luxurious and smooth.
• Sour cream: Contributes a mild tang and extra velvety finish that brightens up the rich dairy notes.
• Bacon: Crispy, smoky crumbles lend satisfying crunch and a savory punch that elevates every bite.
• Sharp cheddar cheese: Melts beautifully into the pot, infusing the soup with its distinctive tang and golden color.
• Unsalted butter: Provides the fat needed for sautéing and enriches the overall mouthfeel without adding extra salt.
• All-purpose flour: Serves as a thickening agent, helping the soup cling to your spoon in a luxuriously smooth way.
• Salt and pepper: Essential seasonings that are adjusted at the end to highlight all the flavors without overpowering them.
• Chopped chives: A fresh, grassy garnish that adds visual appeal and a hint of onion-like brightness.

HOW TO MAKE LOADED BAKED POTATO SOUP

With your ingredients prepped and your pot at the ready, this section walks you through transforming simple pantry staples into a soul-soothing masterpiece. Each step builds flavor and texture, guiding you toward a perfectly balanced, creamy soup.

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, then sauté until the onion turns translucent and the garlic becomes fragrant, about 5 minutes. This step builds a sweet and savory flavor base.

2. Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly to form a paste. Cook for about 2 minutes to eliminate the raw flour taste, ensuring a smooth thickening later.

3. Gradually whisk in the chicken broth, pouring slowly and continuously mixing so no lumps of flour paste remain. The broth will begin to thicken slightly and coat the back of your spoon.

4. Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer until the potatoes are tender throughout, about 15–20 minutes.

5. Use an immersion blender to partially puree the soup directly in the pot. Leave some potato chunks intact for delightful texture and rustic appeal.

6. Stir in the whole milk, heavy cream, sour cream, and three-quarters of the cooked bacon. Heat gently until everything is warmed through but do not let the soup boil, preserving the creamy consistency.

7. Gradually add the shredded sharp cheddar cheese, stirring constantly to encourage smooth melting. Continue until the cheese is fully incorporated and the soup reaches a uniform, velvety texture.

8. Season generously with salt and freshly ground pepper to taste, tasting as you go to find the perfect balance.

9. Ladle the soup into bowls and garnish with the remaining bacon, extra shredded cheddar, and a sprinkle of chopped chives for that final pop of color and flavor.

SERVING SUGGESTIONS FOR LOADED BAKED POTATO SOUP

Serving this soup is an opportunity to create an experience as comforting as the dish itself. Whether you’re hosting friends or enjoying a quiet night in, thoughtful presentation and pairings turn a simple meal into something memorable. Here are four ideas to elevate your loaded baked potato soup service.

• Serve in bread bowls: Hollow out individual round loaves, ladle soup inside, and top with extra cheese and bacon for a fun, edible vessel that amplifies the cozy factor.
• Pair with a crisp green salad: A refreshing mix of baby greens, cucumber ribbons, and a tangy vinaigrette cuts through the richness and adds a light, vibrant contrast.
• Offer a side of warm garlic bread: Slices of toasted baguette brushed with garlic butter make the perfect vehicle for sopping up every last drop of creamy soup.
• Top with garnish bar: Set out bowls of shredded cheese, extra chopped bacon, sour cream dollops, and chopped chives so guests can customize their bowls to their own taste.

HOW TO STORE LOADED BAKED POTATO SOUP

Having a stash of this soup in the fridge or freezer means comfort is always within reach, whether you’re meal-prepping or saving leftovers for a busy weeknight. Proper storage preserves its creamy texture and bold flavors, so follow these guidelines to maintain optimal freshness.

• Refrigeration in airtight containers: Cool the soup to room temperature, then transfer to sealed glass or BPA-free plastic containers. Store in the refrigerator for up to three days, stirring gently before reheating to redistribute any settled solids.
• Freezing in portioned bags: Let the soup cool completely, then pour into freezer-safe zip-top bags or rigid containers, leaving an inch of headspace for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating.
• Reheating gently: Warm on the stovetop over low heat, stirring frequently to prevent separation. Add a splash of milk or broth if it seems too thick, and avoid boiling to keep the dairy from curdling.
• Batch prep and labeling: Divide soup into single-serving portions, label with date and contents, and stack neatly in the freezer. Having individual portions ready means quicker meals and less waste.

CONCLUSION

We’ve taken a humble combination of russet potatoes, onions, garlic, and chicken broth all the way to a luxuriously creamy Loaded Baked Potato Soup that’s perfect for lunches, dinners, meal prep, or any time you crave pure comfort. Along the way, you learned how to build flavor by sautéing aromatics, thickening with a simple flour paste, and blending just enough for a mix of smooth and chunky textures. From choosing the best russet potatoes and sharp cheddar to layering in heavy cream, sour cream, and crispy bacon, every step brings you closer to a bowl that warms you from the inside out. Feel free to print this article and save it for later—sticky notes, recipe binders, or digital folders all work great. You’ll also find a FAQ below to help troubleshoot any questions that come up as you make this recipe your own.

If you decide to give this soup a try, I’d love to hear how it turns out! Let me know in the comments if you experimented with extra spices, dairy-free swaps, or creative garnish ideas. Any questions on technique, ingredient swaps, or storage tips? Drop them below, and I’ll be happy to help. Your feedback and personal twists on this Loaded Baked Potato Soup not only make it more fun but help others discover new ways to enjoy this cozy classic. Happy cooking!

Print Recipe

Loaded Baked Potato Soup

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Calories: 620

Description

This hearty soup combines the comforting flavors of baked potatoes, crispy bacon, and sharp cheddar cheese in every creamy spoonful. Perfect for cozy nights!

Ingredients

Scale

1/2x 1x 2x 3x

• 6 large russet potatoes, peeled and diced

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup sour cream

• 8 slices bacon, cooked and crumbled

• 2 cups sharp cheddar cheese, shredded

• 4 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• Salt and pepper to taste

• Chopped chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic; sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly until it forms a paste, about 2 minutes.
3. Gradually whisk in the chicken broth, ensuring there are no lumps from the flour paste.
4. Add the diced potatoes to the pot and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Using an immersion blender, partially puree the soup to your desired consistency, leaving some potato chunks for texture.
6. Stir in the milk, heavy cream, sour cream, and three-quarters of the bacon. Allow the soup to heat through, but do not let it boil.
7. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with the remaining bacon, additional cheddar cheese, and chopped chives.

Note

• For extra flavor, try roasting the potatoes in olive oil before adding them to the soup.
• Adding a touch of smoked paprika can enhance the depth of flavor.
• This soup can be stored in the refrigerator for up to three days, making it perfect for meal prep.
• Feel free to substitute the whole milk with a plant-based alternative for a dairy-free version.

Keywords: baked potato soup, creamy soup, cheddar cheese, comfort food, easy recipe, loaded soup