Loaded Baked Potato Soup Recipe: Let’s face it—some dishes just hit the soul differently, and loaded baked potato soup is one of them. It’s creamy, rich, hearty, and filled with all the indulgent fixings of a loaded baked potato, like cheddar cheese, crispy bacon, green onions, and sour cream. Every spoonful is like a warm hug, especially when it’s cold outside or you just need something that feels like home.
What sets this soup apart from other potato-based recipes is its ability to combine both flavor and comfort effortlessly. It’s not just a bowl of creamy potatoes—it’s the bacon that sizzles, the cheese that melts, and that little dollop of sour cream that adds the perfect tang. Plus, it’s incredibly customizable. Whether you prefer extra spice, more cheese, or a vegetarian twist, this soup welcomes all tweaks.
Loaded baked potato soup isn’t just for dinner either. It’s perfect for lunch, reheats well for leftovers, and even works as a party appetizer when served in small cups. Once you’ve tasted homemade loaded potato soup, those store-bought versions just won’t cut it anymore.
Perfect for Cold Nights and Cozy Gatherings
This soup really shines in the colder months. Imagine coming inside after a long, chilly day and being greeted with the smell of bacon frying and onions sautéing. You sit down with a steaming bowl in your hands, and just like that—instant comfort. It’s the kind of meal that makes you want to curl up on the couch with a blanket and not move until your bowl is scraped clean.
It’s also ideal for feeding a crowd. Got a family gathering, potluck, or holiday party? This recipe can easily be doubled or tripled. Just throw it in a slow cooker to keep warm and let everyone ladle their own bowl. Add a toppings bar with shredded cheese, chives, crispy bacon, and sour cream, and you’ve got a DIY soup station that everyone will love.
So whether you’re trying to impress at a dinner or just treat yourself after a long day, loaded baked potato soup is your go-to solution for warmth, flavor, and full bellies.
Essential Ingredients for Loaded Baked Potato Soup
The Must-Have Core Ingredients
Great soup starts with great ingredients, and for loaded baked potato soup, there are a few you just can’t skip. Here’s your grocery checklist:
- Russet potatoes – They’re starchy and perfect for creating that thick, creamy texture.
- Onion – A yellow onion works best, giving the soup a sweet and savory depth.
- Garlic – Just a clove or two adds amazing aroma and richness.
- Butter – For sautéing and adding richness to the base.
- All-purpose flour – Used to create a roux, which thickens the soup.
- Chicken broth – Adds depth and balances the creaminess.
- Whole milk or half-and-half – The creamier the better.
- Cheddar cheese – Sharp cheddar adds bold, cheesy flavor.
- Bacon – Crispy, salty, and totally essential for that loaded baked potato vibe.
- Green onions or chives – For freshness and garnish.
- Sour cream – Stirred in or dolloped on top for tangy creaminess.
- Salt and pepper – Season to taste.
Each ingredient plays a crucial role, so don’t skimp on the good stuff. Use freshly shredded cheese for best melting, and opt for thick-cut bacon if you want maximum crunch.
Optional Add-ins for Extra Flavor
Want to make your soup extra special? Consider these tasty additions:
- Cream cheese – Adds even more creaminess and a slight tang.
- Paprika or cayenne – For a little heat and smoky flavor.
- Corn – Adds sweetness and texture.
- Broccoli – A great way to sneak in veggies.
- Crumbled sausage – For a meatier, heartier version.
- Herbs like thyme or parsley – Fresh herbs elevate flavor and presentation.
The beauty of this soup lies in its flexibility. Whether you like it thick and chunky or smooth and velvety, you can tweak it until it’s exactly what you’re craving.
Preparing Your Potatoes for the Soup
Choosing the Right Potatoes
The type of potato you use can make or break your soup. Russet potatoes are the top pick here—and for good reason. They’re starchy, which means they break down easily and help naturally thicken the soup. You get that classic creamy texture without needing tons of flour or cornstarch.
Yukon Golds are another decent option if you prefer a slightly buttery taste and a more golden color, but they won’t give you the same thick consistency that Russets offer. Avoid waxy potatoes like red or new potatoes—they hold their shape too well and won’t break down in the broth, leaving you with a thinner, chunkier soup.
Make sure your potatoes are firm, unblemished, and medium to large in size. You’ll need about 5 to 6 medium Russets for a big pot of soup. Peel them before cooking unless you’re aiming for a more rustic vibe.
Baking vs. Boiling: What’s Best?
There’s a bit of a debate in the soup world—should you bake or boil your potatoes before adding them to the soup? Here’s the scoop.
Baking: This method gives your potatoes that classic baked potato flavor and texture. The skin crisps up, the inside gets fluffy, and the overall taste is more intense. If you want that true “loaded baked potato” experience, baking is the way to go. Simply prick the potatoes with a fork, bake at 400°F (204°C) for about 45 minutes, then scoop out the flesh.
Boiling: Faster and easier, boiling is a time-saver. Just peel and cube the potatoes, then boil them until fork-tender. It’s perfect for weeknights when you need dinner on the table fast. The flavor is slightly milder than baked, but still delicious when combined with bacon and cheese.
Whichever method you choose, make sure the potatoes are soft enough to blend or mash easily. That’s the key to getting that creamy, dreamy soup base.
Step-by-Step Cooking Instructions
Step 1: Prepping Your Ingredients
Before you touch the stove, get everything chopped, measured, and ready to go. Dice your onion, mince the garlic, shred your cheese, cook and crumble the bacon, and prep your potatoes. Trust me—having a mise en place makes cooking way less stressful and way more fun.
Step 2: Sautéing Onions and Garlic
This step builds the flavor base of your soup. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Once it’s sizzling, toss in your diced onions and sauté them until they’re translucent and just beginning to brown—this should take about 5-7 minutes. Then, stir in your minced garlic and cook for another 1-2 minutes, just until fragrant. Be careful not to burn the garlic, or it’ll add a bitter note to the soup.
This aromatic combo of onions and garlic creates a rich foundation for your soup. It’s subtle, but it makes a big difference. You’ll be amazed how just a few simple ingredients can add so much depth.
Once the onions and garlic are perfectly sautéed, push them to the side of the pot. This is the moment where things really start to smell like comfort food heaven.
Step 3: Making the Creamy Base
Now it’s time to create that thick, luscious soup base. Sprinkle in 1/4 cup of all-purpose flour over your onion and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste—this is your roux. It should start to look like a thick, golden paste.
Next, slowly whisk in 4 cups of chicken broth. Don’t dump it in all at once; pour it gradually while stirring to avoid lumps. As it mixes with the roux, it’ll start to thicken. Once it’s smooth, add in 2 cups of whole milk or half-and-half. This is where the creaminess kicks in.
Bring everything to a gentle simmer. You don’t want to boil the soup, or it might curdle. Let it simmer for about 10 minutes, stirring occasionally. The texture will become silky and rich, setting the stage for the potatoes.
Add a generous pinch of salt and black pepper here—seasoning as you go ensures a well-balanced final flavor.
Step 4: Adding Potatoes and Simmering
Whether you’ve baked and scooped your potatoes or boiled and cubed them, now’s the time to toss them into the pot. Stir them gently into the simmering creamy base. Use a spoon to mash some of the potatoes against the side of the pot—this helps thicken the soup naturally while leaving some chunks for texture.
Let the soup simmer for another 15-20 minutes. Stir often to prevent sticking or burning on the bottom. This is when the flavors start to really come together—the starch from the potatoes mixes with the creamy broth, the bacon starts to infuse its smoky richness, and your kitchen smells absolutely incredible.
If the soup gets too thick, just add a splash more milk or broth to loosen it up. If it’s too thin, let it simmer a little longer with the lid off.
Step 5: Blending for Creaminess
Here’s where you decide the final texture of your soup. Do you like it silky smooth or chunky and rustic? You’ve got options.
- For a smooth texture, use an immersion blender directly in the pot until it reaches your desired consistency. You can also transfer it (carefully!) in batches to a blender.
- For a chunkier soup, just mash some of the potatoes manually and leave the rest whole.
Once blended to your liking, stir in 1 to 1.5 cups of shredded sharp cheddar cheese and a heaping spoonful of sour cream. Let them melt into the soup for an ultra-creamy, tangy finish.
Taste and adjust your seasoning one last time—add more salt, pepper, or even a pinch of cayenne if you want a kick.
Finishing Touches and Serving Tips
Garnishing Like a Pro
The garnishes are what transform this soup from delicious to unforgettable. Here are the best toppings for that true “loaded” experience:
- Crispy bacon bits – Set aside some from earlier or fry up a fresh batch.
- Extra shredded cheddar – Because more cheese is always a good idea.
- Sour cream dollop – Adds coolness and creaminess to balance the richness.
- Chopped green onions or chives – Fresh, zesty, and colorful.
- Cracked black pepper or paprika – For a finishing touch.
Set out a topping bar if you’re serving a group—it’s fun, interactive, and everyone gets their perfect bowl.
What to Serve Alongside the Soup
This soup is hearty enough to stand alone, but here are a few serving ideas to make it a full meal:
- Crusty bread or garlic toast – Perfect for dipping.
- Side salad – A fresh green salad with vinaigrette helps balance the richness.
- Grilled cheese sandwich – Because soup and sandwiches are the ultimate duo.
- Roasted veggies – Add color and nutrients to your plate.
Want to keep the potato theme going? Try serving the soup in a bread bowl or topping it with seasoned croutons. It’s all about texture and presentation.
Tips for Making It Ahead and Storing Leftovers
Make-Ahead and Storage Tips
One of the best things about loaded baked potato soup is how well it holds up for leftovers. Whether you’re meal-prepping for the week or saving some for later, this soup keeps its flavor and texture beautifully when stored properly.
Making Ahead: You can absolutely make this soup ahead of time—just stop before adding the cheese and sour cream. Let the base cool, refrigerate it in an airtight container, and then reheat it when you’re ready to serve. Add the cheese and sour cream while reheating for the freshest taste and smoothest texture.
Storing Leftovers: Store the finished soup in a sealed container in the fridge for up to 4 days. The flavors actually deepen over time, making it even tastier the next day. When reheating, do it gently over medium-low heat to prevent the dairy from curdling. If it gets too thick, add a splash of broth or milk.
Avoid freezing if your soup has already been mixed with dairy—milk and cheese don’t freeze well and can separate. However, if you want to freeze the base (without cheese and sour cream), you absolutely can. Just thaw it overnight in the fridge and add the dairy after reheating.
Customizing for Dietary Preferences
Vegetarian, Vegan, and Gluten-Free Options
No matter your dietary needs, there’s a way to enjoy loaded baked potato soup without sacrificing flavor.
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken. Add smoky flavor with smoked paprika or a dash of liquid smoke. You can even toss in some mushrooms for a meaty texture.
Vegan Version: Replace the butter with plant-based margarine, use a non-dairy milk (like oat or cashew milk for creaminess), and skip the cheese or use vegan cheddar shreds. Vegan sour cream also works wonderfully. For crunch, try roasted chickpeas or coconut bacon as a topping.
Gluten-Free Version: Simply swap all-purpose flour with a gluten-free flour blend or cornstarch slurry. Double-check that your broth and other ingredients are labeled gluten-free. Everything else remains naturally gluten-free, making this an easy adjustment.
Soup is meant to be shared, and with a few tweaks, everyone can enjoy a warm, comforting bowl—no matter their preferences or restrictions.
Troubleshooting Common Soup Problems
Fixing Texture, Thickness, and Flavor
Sometimes things don’t go perfectly in the kitchen—but don’t worry. Here’s how to fix common potato soup issues:
- Too Thin? Let the soup simmer uncovered for longer, mash more potatoes, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Too Thick? Add a splash of broth or milk to loosen it up. Stir well until smooth.
- Lacks Flavor? Add a bit more salt, pepper, or a dash of garlic powder, onion powder, or even hot sauce. Sometimes just a sprinkle of sharp cheddar can bring the whole flavor back to life.
- Grainy Texture? This can happen if the cheese or sour cream is added at too high a temperature. Make sure to reduce the heat to low before stirring them in slowly.
With just a little care, your soup can always be saved—and maybe even made better than the original plan.
Healthier Alternatives Without Sacrificing Flavor
Lighter Versions That Still Taste Rich
Love the idea of loaded potato soup but not all the calories? Good news: you can slim it down without losing the soul-satisfying goodness.
Here’s how:
- Use low-fat milk or unsweetened almond milk instead of whole cream.
- Reduce the cheese or use reduced-fat cheddar.
- Swap sour cream for Greek yogurt, which adds protein and tang with fewer calories.
- Use turkey bacon or skip bacon altogether, and add smoked paprika for flavor.
- Bulk it up with veggies like cauliflower, carrots, or kale to boost nutrients.
A few smart swaps can cut the fat and calories without compromising on that cozy, rich taste you crave.
FAQs about Loaded Baked Potato Soup Recipe
1. Can I use leftover baked potatoes in this soup?
Absolutely! Leftover baked potatoes are perfect. Just scoop out the insides and add them to your creamy base.
2. How do I make this soup in a slow cooker?
Sauté your onions and garlic first, then transfer everything (except dairy and cheese) into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add cheese and sour cream at the end.
3. Can I freeze potato soup?
You can freeze the base without dairy. Once thawed, add cheese and sour cream after reheating to maintain a creamy texture.
4. What’s the best cheese for loaded potato soup?
Sharp cheddar is the classic choice for bold flavor, but feel free to mix in Monterey Jack, Parmesan, or even smoked gouda.
5. How do I reheat potato soup without it getting grainy?
Reheat gently on the stove over low heat, stirring often. Add a splash of milk to smooth it out if needed.
Conclusion
Loaded baked potato soup isn’t just another recipe—it’s a ritual. From the first sizzle of bacon in the pan to that final sprinkle of cheese and green onions, every step brings comfort and joy. Whether you’re warming up after a chilly day, feeding your family something hearty, or simply indulging in your love for all things creamy and cheesy, this soup delivers.
The beauty of this dish lies in its flexibility. It can be traditional or modern, indulgent or health-conscious, meat-heavy or completely plant-based. The base recipe is just the beginning—it’s your imagination and personal taste that make it unforgettable.
So grab your spoon, pile on those toppings, and dig in. Because once you master this loaded baked potato soup, it’s going to be a staple in your kitchen all year long.
