Loaded Baked Potato Soup – Cozy, Creamy, and Comforting
Loaded Baked Potato Soup is the kind of bowl that makes a long day feel better. It’s rich and creamy, with all the classic baked potato flavors you love—crisp bacon, cheddar, green onions, and a little tang from sour cream. It comes together easily on the stove and tastes like it simmered for hours.
Whether you’re feeding a family or just want leftovers that get better the next day, this soup delivers. Make it once, and you’ll keep coming back.
Loaded Baked Potato Soup - Cozy, Creamy, and Comforting
Ingredients
Method
- Prep the potatoes. Peel and dice the russets into roughly 1/2-inch cubes. Smaller cubes cook faster and mash more easily.Rinse in cold water to remove excess starch and set aside.
- Crisp the bacon. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
- Build your flavor base. Add the butter to the pot with the bacon fat.Stir in the chopped onion and a pinch of salt. Cook until soft and translucent, about 5–6 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
- Make a light roux. Sprinkle the flour over the onions and garlic.Cook, stirring, for 1–2 minutes to remove the raw flour taste. This helps thicken the soup later.
- Add liquids and potatoes. Slowly whisk in the chicken broth, scraping up any browned bits. Stir in the milk.Add the diced potatoes and a pinch of salt and pepper. Bring to a gentle simmer.
- Simmer until tender. Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced. Keep the heat at a gentle bubble to prevent scorching.
- Partially mash for texture. Use a potato masher or the back of a spoon to mash some of the potatoes in the pot.Leave some chunks for a hearty bite. If you prefer it smoother, use an immersion blender briefly.
- Stir in the dairy and cheese. Reduce heat to low. Stir in the sour cream and 1 cup of the shredded cheddar until melted and smooth.Taste and adjust salt and pepper. Add a pinch of smoked paprika if you like a subtle smoky note.
- Finish with bacon and toppings. Stir half the bacon into the pot. Ladle into bowls and top with the remaining bacon, extra cheddar, sliced green onions, and chives.
- Serve hot. This soup thickens as it sits.If it’s thicker than you want, splash in a little warm milk or broth to loosen it.
Why This Recipe Works
This soup uses starchy russet potatoes for a naturally thick, velvety base without needing tons of flour. A quick bacon sauté builds flavor from the start, and the bacon drippings help cook the onions and garlic for a deeper taste.
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Milk and chicken broth keep it creamy but not heavy, while sour cream stirred in at the end adds a smooth, slightly tangy finish. Toppings bring texture and contrast, so every spoonful is satisfying.
Shopping List
- Russet potatoes (about 3 pounds), peeled and diced
- Thick-cut bacon (6–8 slices), chopped
- Yellow onion (1 medium), finely chopped
- Garlic (3 cloves), minced
- All-purpose flour (3 tablespoons)
- Chicken broth (4 cups) or vegetable broth
- Whole milk (2 cups) or half-and-half for richer soup
- Sour cream (1/2 cup)
- Sharp cheddar cheese (1 1/2 cups), shredded
- Unsalted butter (2 tablespoons)
- Green onions (3), thinly sliced
- Salt and black pepper
- Paprika or smoked paprika (optional)
- Chives (optional), chopped
Step-by-Step Instructions
- Prep the potatoes. Peel and dice the russets into roughly 1/2-inch cubes. Smaller cubes cook faster and mash more easily.
Rinse in cold water to remove excess starch and set aside.
- Crisp the bacon. In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot.
- Build your flavor base. Add the butter to the pot with the bacon fat.
Stir in the chopped onion and a pinch of salt. Cook until soft and translucent, about 5–6 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
- Make a light roux. Sprinkle the flour over the onions and garlic.
Cook, stirring, for 1–2 minutes to remove the raw flour taste. This helps thicken the soup later.
- Add liquids and potatoes. Slowly whisk in the chicken broth, scraping up any browned bits. Stir in the milk.
Add the diced potatoes and a pinch of salt and pepper. Bring to a gentle simmer.
- Simmer until tender. Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced. Keep the heat at a gentle bubble to prevent scorching.
- Partially mash for texture. Use a potato masher or the back of a spoon to mash some of the potatoes in the pot.
Leave some chunks for a hearty bite. If you prefer it smoother, use an immersion blender briefly.
- Stir in the dairy and cheese. Reduce heat to low. Stir in the sour cream and 1 cup of the shredded cheddar until melted and smooth.
Taste and adjust salt and pepper. Add a pinch of smoked paprika if you like a subtle smoky note.
- Finish with bacon and toppings. Stir half the bacon into the pot. Ladle into bowls and top with the remaining bacon, extra cheddar, sliced green onions, and chives.
- Serve hot. This soup thickens as it sits.
If it’s thicker than you want, splash in a little warm milk or broth to loosen it.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen overnight.
- Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of milk or broth to restore the creamy texture.
- Freeze: Dairy-based soups can separate when frozen.
If you plan to freeze, cook the soup without the sour cream and cheese. Freeze up to 2 months, then reheat and stir in the dairy just before serving.
Why This is Good for You
- Potatoes provide potassium and fiber. With skins removed you’ll lose some fiber, but the soup still offers key minerals that support hydration and muscle function.
- Protein and calcium from dairy and cheese. These help with satiety and support bone health. Choosing milk over heavy cream keeps it lighter.
- Customizable to your needs. You can reduce bacon, use low-sodium broth, or swap in Greek yogurt for sour cream to boost protein and cut saturated fat.
- Comfort food that can fit a balanced plate. Pair it with a simple green salad or roasted veggies to round out the meal.
What Not to Do
- Don’t boil aggressively. A hard boil can cause milk to curdle and the soup to scorch.
Keep it at a gentle simmer.
- Don’t skip the roux step. Cooking the flour briefly prevents a raw taste and ensures the soup thickens smoothly.
- Don’t add cheese over high heat. High heat can make cheese grainy. Lower the heat and stir until it melts.
- Don’t over-blend. Pureeing completely can turn the texture gluey. Mash some potatoes and leave chunks for a better mouthfeel.
- Don’t underseason. Potatoes soak up salt.
Taste and adjust before serving.
Recipe Variations
- Lighter version: Use turkey bacon, low-fat milk, and Greek yogurt instead of sour cream. Add extra broth to thin it slightly.
- Vegetarian: Skip bacon and use butter or olive oil. Add a smoked paprika and a dash of soy sauce or miso for savory depth.
Use vegetable broth.
- Fully loaded: Stir in cooked corn kernels, chopped steamed broccoli, or diced roasted jalapeños for heat. Top with a dollop of chili or hot sauce.
- Gluten-free: Replace the flour with 1 tablespoon cornstarch mixed into cold milk, then add to the soup once the potatoes are tender. Simmer gently to thicken.
- Extra rich: Swap half the milk for half-and-half, and add a tablespoon of cream cheese with the sour cream for extra body.
- Herb twist: Finish with fresh thyme or rosemary and a squeeze of lemon to brighten the richness.
FAQ
Can I use red or Yukon gold potatoes instead of russet?
Yes.
Yukon golds make a creamier, slightly buttery soup and hold their shape better. Russets break down more and give a thicker, classic texture. Both are great—just adjust mashing to reach your preferred consistency.
How do I fix soup that’s too thick?
Stir in warm milk or broth a little at a time until it loosens.
Recheck seasoning after thinning, as added liquid can dull the salt level.
Can I make this in a slow cooker?
Yes. Sauté the bacon, onions, garlic, and flour on the stove first. Transfer to the slow cooker, add potatoes, broth, and milk, and cook on Low for 6–7 hours or High for 3–4.
Mash, then stir in sour cream and cheese at the end.
What cheese works best?
Sharp cheddar melts well and adds bold flavor. For extra meltiness, combine cheddar with a bit of Monterey Jack or Gouda. Avoid pre-shredded cheese if you can; it has anti-caking agents that can affect texture.
How do I make it dairy-free?
Use olive oil instead of butter, unsweetened oat milk or cashew milk, and dairy-free cheddar.
Skip the sour cream or use a plant-based version. Thicken with a cornstarch slurry if needed.
How can I add more protein?
Stir in shredded rotisserie chicken or cooked diced ham. You can also swap sour cream for Greek yogurt and top with extra cheese or crispy chickpeas.
Why did my soup taste bland?
Potatoes need salt.
Season in layers—onions, potatoes, and again at the end. Use a flavorful broth and consider a small splash of Worcestershire or a pinch of smoked paprika to boost depth.
In Conclusion
Loaded Baked Potato Soup is simple, hearty, and always welcome on a cool night. It’s easy to customize, reheats beautifully, and feels like comfort in a bowl.
With a few smart steps and the right toppings, you’ll get restaurant-level flavor at home. Keep this recipe handy—you’ll use it often.
