Loaded Baked Potato Soup Recipe Easy Creamy Comfort Food

Let me just set the scene for you: it’s a chilly evening, the kind where you can see your breath in the air and all you want is something warm, hearty, and a little bit nostalgic. The aroma of russet potatoes, sizzling bacon, and melted cheddar cheese fills the kitchen, curling around every corner and practically calling out for you to grab a bowl. That’s exactly what happens every single time I make this loaded baked potato soup. The first time I whipped up a batch, I remember watching the cream swirl into the pot, and I was hit with a wave of pure comfort—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe didn’t come from a fancy cookbook or a viral video. Nope, it’s inspired by those cozy Sunday dinners at my grandma’s house, where she’d serve up baked potatoes with all the fixings (and maybe a little too much butter, but who’s keeping track?). I was knee-high to a grasshopper back then, but the memory stuck with me. Years later, after a particularly rainy weekend, I tried to capture that comfort in soup form—and, honestly, I wish I’d discovered this loaded baked potato soup years ago. There’s just something magical about turning a humble spud into a bowl of creamy, soul-soothing goodness.

Now, my family can’t keep their spoons out of it. My kids hover around the pot, sneaking crispy bacon bits before I can sprinkle them on top, and even my pickiest eater goes back for seconds. This soup is dangerously easy, perfect for potlucks, snow days, or just brightening up your Pinterest board with a bowl that looks as good as it tastes. After testing it more times than I’d care to admit (in the name of research, of course), it’s become a staple for family gatherings and neighborly gift baskets. If you’re craving that warm hug feeling in a bowl, you’re going to want to bookmark this loaded baked potato soup recipe—trust me!

Why You’ll Love This Loaded Baked Potato Soup Recipe

There’s something truly satisfying about a bowl of loaded baked potato soup. After years of chasing that perfect creamy, loaded flavor, I can confidently say this recipe is a keeper. Here’s why you’ll be coming back to it again and again:

• Quick & Easy: This creamy comfort food comes together in right around 40 minutes—ideal for busy weeknights or when you need a warm-up after a long day. No endless simmering or fussing required!
• Simple Ingredients: You probably have everything you need in your pantry or fridge already. No weird, fancy ingredients—just classic, good stuff like potatoes, bacon, and cheddar.
• Perfect for Any Occasion: Whether you’re serving it at a cozy family dinner, bringing it to a winter potluck, or just want a comforting lunch, this soup fits the bill.
• Crowd-Pleaser: Kids, teens, grownups—everyone gets excited when they see this on the menu. The crispy bacon, gooey cheese, and creamy potatoes are a universal favorite.
• Unbelievably Delicious: There’s something about the way the flavors combine—the smokiness of the bacon, the sharpness of the cheddar, the mellow richness of the potatoes—that makes every spoonful like a cozy blanket for your soul.

But let’s get real—what truly sets this loaded baked potato soup apart is the extra attention to texture and flavor. Instead of just dumping everything into a pot, I bake the potatoes first for that deep, roasted flavor. A quick sauté of onions and garlic builds the base, and then the magic happens with a splash of cream and just the right amount of cheddar stirred in at the end. And, of course, don’t forget those crispy bacon bits (they’re non-negotiable in my book).

This isn’t just any potato soup—it’s loaded, literally and figuratively, with everything you love about a classic baked potato. It’s comfort food, but with a twist: lighter than you’d expect, super creamy, and just as good (if not better) the next day. Whether you’re impressing guests or just treating yourself, this soup is a game changer. I promise, the first spoonful will have you closing your eyes and thinking, “This is exactly what I needed.”

What Ingredients You Will Need

This loaded baked potato soup recipe uses simple, wholesome ingredients that come together for maximum flavor and that signature creamy texture. The best part? Most of them are probably already hanging out in your kitchen. Here’s everything you’ll need:

• For the Soup Base:
  • 4 large russet potatoes (about 2 lbs/900g), scrubbed and dried (these give the soup its classic baked potato flavor and creamy body)
  • 6 strips thick-cut bacon, diced (for the essential smoky crunch—try Wright Brand or your local butcher’s best)
  • 1 medium yellow onion, diced (adds sweetness and depth)
  • 3 cloves garlic, minced (for that irresistible aroma)
  • 4 cups (960ml) low-sodium chicken broth (I like Swanson or homemade, but veggie broth works too)
  • 1 1/2 cups (360ml) whole milk (or use 2% for a lighter version)
  • 1 cup (240ml) heavy cream (for that extra-rich finish)
  • 3 tablespoons (24g) unsalted butter (for sautéing, plus extra flavor)
  • 1/3 cup (42g) all-purpose flour (to thicken—sub with gluten-free blend if needed)
  • Salt and freshly ground black pepper, to taste
• For the Loaded Toppings:
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded (I recommend Cabot or Tillamook—freshly shredded melts best!)
  • 1/2 cup (120g) sour cream (adds classic tangy creaminess—use Greek yogurt for extra protein)
  • 1/4 cup (10g) fresh chives, finely sliced (for color and that oniony zing)
  • Extra crispy bacon bits (because you can never have too much bacon, right?)

Ingredient Notes & Swaps:

• If you need it gluten-free, swap all-purpose flour for your favorite gluten-free blend.
• Vegetarian? Use vegetable broth and skip the bacon—try smoked paprika or liquid smoke for that savory note instead.
• Want it even richer? Add a splash of half-and-half or an extra handful of cheese.
• Lighten it up by using turkey bacon and low-fat dairy options.
• In summer, try a mix of Yukon Golds and new potatoes for a buttery flavor twist.

Honestly, you can’t go wrong here. This loaded baked potato soup is super forgiving, so don’t be afraid to make it your own with whatever you have in your pantry.

Equipment Needed

You don’t need a fancy kitchen setup to make this loaded baked potato soup—just a few basics and maybe one or two handy extras. Here’s what I use every time:

• Large Soup Pot or Dutch Oven: A heavy-bottomed pot helps prevent scorching and gives you plenty of room for stirring. I love my enameled cast iron Dutch oven, but any big soup pot works.
• Baking Sheet: For baking the potatoes. If you don’t have one, even a casserole dish will do in a pinch.
• Sharp Knife & Cutting Board: You’ll need these for dicing potatoes, onions, and chives. A sturdy, sharp knife makes prep much smoother (and safer, honestly).
• Potato Masher or Fork: For mashing the potatoes into the soup. If you prefer a super-smooth texture, you can use an immersion blender instead.
• Measuring Cups & Spoons: Keep things precise, especially with the flour and liquids.
• Slotted Spoon: For removing crispy bacon from the pan while leaving the drippings behind.
• Wooden Spoon or Silicone Spatula: My go-to for stirring the soup without scratching my pot.
• Optional: Immersion Blender for the smoothest finish, but a potato masher works just fine.

Honestly, I’ve made this soup in everything from a thrift store pot to my “fancy” Dutch oven. Don’t worry if your equipment isn’t top of the line—just avoid using a super-thin pot, or you might end up with burned bits. And if you want to keep your tools in top shape, give your wooden spoons a good oil rub every so often and always hand wash your enameled pots.

How to Make Cozy Loaded Baked Potato Soup (Step-by-Step)

1. Bake the Potatoes (45 minutes):
   Preheat your oven to 400°F (200°C). Scrub 4 large russet potatoes, prick them a few times with a fork, and place them directly on the oven rack or a lined baking sheet. Bake until the skins are crisp and the insides are fork-tender, about 45 minutes. Remove from oven and let cool slightly. (Tip: I like to bake the potatoes ahead of time—great for meal prep!)
2. Prep the Soup Base (10 minutes):
   While the potatoes bake, dice 6 strips of bacon and cook them in a large soup pot over medium heat. Stir frequently until the bacon is crisp and the fat has rendered, about 7-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the drippings in the pot.
3. Saute the Aromatics (5 minutes):
   Add 3 tablespoons (24g) unsalted butter to the bacon drippings. Once melted, toss in 1 diced medium onion and sauté until soft and translucent, about 4 minutes. Stir in 3 minced garlic cloves and cook for 1 more minute. (If your pot is dry, add a splash of chicken broth so nothing sticks.)
4. Make the Roux (3 minutes):
   Sprinkle 1/3 cup (42g) all-purpose flour over the onions and garlic. Stir constantly with a wooden spoon until the flour is fully absorbed and slightly golden, about 2-3 minutes. This step thickens your soup and ensures a creamy texture—don’t rush it!
5. Add Liquids (5 minutes):
   Slowly pour in 4 cups (960ml) chicken broth while whisking to prevent lumps. Add 1 1/2 cups (360ml) whole milk and 1 cup (240ml) heavy cream. Bring to a gentle simmer, stirring occasionally. The soup will start to thicken as it heats.
6. Peel and Mash Potatoes (5 minutes):
   Once cool enough to handle, peel the baked potatoes (the skins should slip right off) and roughly mash the flesh with a fork or potato masher. Leave some chunks for texture, or mash smooth if you prefer.
7. Combine and Simmer (10 minutes):
   Stir the mashed potatoes into the simmering soup base. Season with salt and pepper to taste. Let the soup cook over low heat for 10 minutes, stirring occasionally so it doesn’t stick. If you like a silky finish, blend with an immersion blender until smooth. (Personal tip: I mash half and blend half for the best of both worlds!)
8. Add the Good Stuff (3 minutes):
   Stir in 1 1/2 cups (170g) shredded cheddar cheese until melted and smooth. Swirl in 1/2 cup (120g) sour cream. Taste and adjust seasoning as needed—sometimes a pinch more salt or a dash of cayenne brings it all together.
9. Serve and Top:
   Ladle the hot soup into bowls. Sprinkle generously with reserved crispy bacon, extra cheddar, and a shower of fresh chives. Serve immediately while everything’s piping hot and melty.

Troubleshooting Tips:

• If your soup is too thick, add a splash of milk or broth until you hit your perfect consistency.
• If it’s too thin, let it simmer uncovered for a few more minutes—it’ll thicken up nicely.
• Taste as you go! Potatoes soak up salt, so you might need more than you think.

And honestly, don’t stress the little stuff. Even if you forget the chives or use leftover baked potatoes, this loaded baked potato soup always turns out delicious.

Cooking Tips & Techniques

I’ve made a lot of potato soups in my day, and these tips are the result of a few kitchen mishaps and a dozen “aha!” moments:

• Bake, Don’t Boil: Roasting the potatoes in their skins brings out a deep, earthy flavor you just can’t get from boiling. I tried making this soup with boiled potatoes once—let’s just say it was… less exciting.
• Don’t Rush the Roux: Stirring the flour into the onion and bacon fat for a couple of minutes is key. If you add the liquid too soon, you’ll get a raw flour taste and a gritty texture. Trust me, patience pays off here.
• Use Freshly Shredded Cheese: Pre-shredded cheese has anti-caking agents that can make your soup grainy. Spend the extra minute shredding a block—it melts like a dream and tastes richer.
• Balance the Creaminess: If you want a lighter soup, use all milk and skip the cream. For an ultra-luxurious finish, add an extra dollop of sour cream just before serving.
• Keep an Eye on the Salt: Bacon and cheese are salty, so taste before adding extra. I once learned this the hard way and, well, we drank a lot of water at dinner that night!
• Batch Cooking: This soup reheats beautifully. I often double the recipe and stash leftovers for quick lunches or lazy-day suppers.
• Freezer Friendly: If you want to freeze, cool completely and store in meal-sized containers. Defrost gently and add a splash of milk to refresh the texture.
• Toppings at the Table: Put out extra bacon, cheese, and chives so everyone can customize their bowl. It’s half the fun, really!

Finally, if you ever find yourself pressed for time, you can use leftover or store-bought baked potatoes. I’ve even microwaved potatoes in a pinch (poke holes, wrap in a damp towel, and zap for 7-10 minutes)—not quite as flavorful, but still tasty. The most important thing is to make it your own and enjoy every cozy spoonful.

Variations & Adaptations

One of my favorite things about this loaded baked potato soup recipe is how easily you can switch things up. Here are a few tried-and-true twists and some creative swaps:

• Vegetarian Version: Skip the bacon and use vegetable broth. For smoky flavor, add a teaspoon of smoked paprika or a few drops of liquid smoke. Top with sautéed mushrooms for a hearty bite.
• Gluten-Free Adaptation: Swap the all-purpose flour for a 1:1 gluten-free blend or use potato starch. You won’t even notice the difference, promise.
• Lighter Soup: Use turkey bacon and substitute half-and-half or low-fat milk for the cream. Greek yogurt works great in place of sour cream, and you can cut the cheese by half if you’re watching calories.
• Cheesy Broccoli Potato Soup: Add 2 cups (200g) steamed broccoli florets in the last 5 minutes of simmering. The combo of cheddar and broccoli feels like a baked potato at your favorite diner.
• Spicy Kick: Stir in 1/4 teaspoon cayenne pepper, or top with sliced jalapeños. My husband swears by a few drops of hot sauce in his bowl.
• Dairy-Free: Substitute plant-based butter, unsweetened cashew or oat milk, and your favorite vegan cheese. Kite Hill sour cream is a solid stand-in.
• Loaded Potato Bar Soup Night: Set out bowls of toppings—diced ham, steamed peas, caramelized onions, chopped tomatoes—so everyone can build their own masterpiece.

Personally, I love tossing in a handful of roasted corn kernels or a sprinkle of smoked gouda for a sweet, smoky twist. The possibilities are endless, so don’t be shy—experiment and let me know what you try!

Serving & Storage Suggestions

This loaded baked potato soup truly shines when served piping hot, with a cascade of toppings. Here’s how I like to serve and stash leftovers:

• Serving: Ladle the soup into wide, shallow bowls (it looks extra inviting this way). Top generously with crispy bacon, a handful of shredded cheddar, a dollop of sour cream, and a shower of fresh chives. Sometimes I add a crack of black pepper or a few homemade croutons for crunch.
• What to Serve With It: Pair with a hunk of crusty bread, a simple green salad, or even a grilled cheese sandwich. For a dinner party, serve in small mugs as a starter.
• Storage: Let leftover soup cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. (The flavors get even deeper overnight!)
• Freezing: The soup freezes well, though the texture may thicken. Cool completely and freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of milk or broth to thin if needed. Microwave in 1-minute bursts, stirring between each interval.
• Flavor Tip: The soup tastes even better the next day as the flavors meld—just don’t add the toppings until you’re ready to eat.

Nutritional Information & Benefits

This loaded baked potato soup is pure comfort food, but it also has some redeeming qualities nutrition-wise. Here’s the scoop (estimates per serving, based on 6 servings):

• Calories: ~450
• Protein: 15g
• Carbs: 40g
• Fat: 24g (mostly from the cheese, bacon, and cream)
• Fiber: 3g

Health Benefits: Russet potatoes provide potassium, vitamin C, and fiber (especially if you leave a little skin on). Bacon and cheddar add protein and flavor, while chives offer a pop of vitamin K. You can easily lighten the recipe by using lower-fat dairy, turkey bacon, or plant-based alternatives.

This soup does contain dairy and gluten, but with the swaps listed above, you can adapt it for most dietary needs. As someone who tries to balance comfort with nutrition, I love that this soup is filling and satisfying enough to be a meal on its own—especially with a side salad for a little green crunch.

Conclusion

If you’re searching for a creamy, dreamy comfort food that feels like a warm hug in a bowl, this loaded baked potato soup recipe is for you. With crispy bacon, melty cheddar, and that classic baked potato flavor, it’s the kind of meal that brings folks together—whether it’s a busy weeknight or a cozy holiday dinner. I love how customizable it is, and honestly, it’s a recipe I reach for whenever I need a little extra comfort.

Don’t be afraid to make this soup your own—try the variations, switch up the toppings, or sneak in an extra veggie or two. And if you give it a go, let me know how it turns out! Drop a comment below, share your favorite topping combo, or tag me if you post it to Pinterest. There’s nothing better than seeing how others enjoy a recipe that’s brought so much joy and warmth to my own kitchen.

So grab those potatoes, preheat your oven, and get ready for some seriously cozy goodness. You’re going to want a second bowl (or maybe even thirds!).

Frequently Asked Questions About Loaded Baked Potato Soup

Can I make loaded baked potato soup ahead of time?

Absolutely! The flavors actually get better as it sits. Just store it in the fridge and reheat gently when you’re ready to serve. Hold off on adding the toppings until just before eating.

What’s the best way to reheat leftover soup?

Warm it on the stovetop over medium-low heat, stirring often. Add a splash of milk or chicken broth if it’s too thick. You can also microwave single servings in short bursts, stirring often.

Can I freeze this soup?

Yes! Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat gently. You may need to add a bit of milk to bring back the creamy texture.

What can I use instead of bacon?

For a vegetarian version, skip the bacon and add a teaspoon of smoked paprika for that savory flavor. Sautéed mushrooms or crispy fried onions also make tasty toppings.

How do I make this soup gluten-free?

Just swap the all-purpose flour for a gluten-free blend or use potato starch. Everything else in the recipe is naturally gluten-free. Easy peasy!

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