admin1 Loaded Baked Potato Soup – Creamy, Cheesy, and Comforting
If you love the flavor of a classic loaded baked potato, this Loaded Baked Potato Soup is about to become one of your favorite comfort-food recipes. It combines tender potatoes, crispy bacon, melted cheddar cheese, creamy milk, sour cream, and flavorful seasonings to create a rich, satisfying soup that tastes like a fully loaded baked potato in every spoonful.
This homemade soup is perfect for chilly evenings, family dinners, weekend lunches, or whenever you want something warm and filling. The potatoes create a naturally hearty base, while the cheese and sour cream add richness and a delicious tangy flavor. Crispy bacon and fresh green onions bring the finishing touches that make this soup extra special.
Best of all, you can prepare this recipe using simple ingredients and one large pot. There is no need for complicated cooking techniques or expensive equipment. With a little chopping, simmering, and stirring, you can make a restaurant-style potato soup right in your kitchen.
Why You Will Love This Loaded Baked Potato Soup
- Rich and creamy: Milk, sour cream, and cheddar cheese create a smooth, comforting texture.
- Loaded baked potato flavor: Bacon, cheese, potatoes, and green onions deliver the classic combination.
- Easy one-pot cooking: Most of the soup comes together in a single pot.
- Perfect for meal preparation: Make a batch for lunch or dinner throughout the week.
- Customizable toppings: Add extra cheese, bacon, chives, or sour cream to each bowl.
- Family-friendly: The familiar ingredients make it a popular choice for children and adults alike.
Recipe Details
Prep time
15 minutes
Cook time
35 minutes
Total time
50 minutes
Servings
6 bowls
Cooking method
Stovetop
Difficulty
Easy
Ingredients for Loaded Baked Potato Soup
This recipe makes six generous servings.
Potatoes – 2 pounds (900 g)
Russet potatoes are ideal because they break down easily and help thicken the soup. Yukon Gold potatoes are another good option for a naturally buttery texture.
Bacon – 6 slices
Cook until crisp, then crumble. Reserve a little for the topping and use the rendered fat to add flavor to the soup base.
Onion and garlic
Use 1 medium onion, finely diced, and 3 cloves garlic, minced, to create a savory base.
Butter and flour
Use 3 tablespoons butter and ¼ cup (30 g) all-purpose flour to make a roux that thickens the soup.
Milk and chicken broth
Measure 3 cups (720 ml) milk and 3 cups (720 ml) chicken broth. Whole milk gives the richest flavor, while reduced-sodium broth helps control saltiness.
Cheddar cheese – 1½ cups (about 150 g)
Freshly grated sharp cheddar provides the strongest cheesy flavor and melts more smoothly than many pre-shredded varieties.
Sour cream – ½ cup (120 g)
Sour cream adds tanginess and a creamy finish. Save a little extra for serving if desired.
Seasonings
Use ½ teaspoon black pepper, ½ teaspoon paprika, and salt to taste. Add 1 teaspoon dried parsley or chives if desired.
Optional toppings: extra shredded cheddar, crispy bacon, sliced green onions, fresh chives, and an extra dollop of sour cream.
How to Make Loaded Baked Potato Soup
Step 1: Cook the bacon
Place the bacon slices in a large heavy-bottomed pot over medium heat. Cook for about 6–10 minutes, turning as needed, until crispy. Transfer to a paper towel-lined plate and crumble once cooled. Reserve about 1–2 tablespoons of bacon fat in the pot, draining off the excess.
Step 2: Sauté the onion and garlic
Add the diced onion to the pot and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. If there is not enough bacon fat, add a small amount of butter.
Step 3: Make the thickening base
Add the butter and allow it to melt. Sprinkle in the flour and whisk continuously for about 1–2 minutes. The mixture should look smooth and slightly thick. This step helps prevent a raw flour taste in the finished soup.
Step 4: Add the milk and broth
Gradually pour in the milk while whisking to prevent lumps. Slowly add the chicken broth, stirring until the mixture is smooth. Bring it to a gentle simmer rather than a rapid boil.
Step 5: Cook the potatoes
Add the diced potatoes, paprika, and black pepper. Simmer gently for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork. Adjust the heat if the milk mixture starts sticking to the bottom.
Step 6: Create a creamy texture
Use a potato masher to mash some of the potatoes directly in the pot. Leave some chunks for texture. For a smoother soup, blend a portion with an immersion blender, taking care to avoid overblending because potatoes can become gluey.
Step 7: Add cheese and sour cream
Reduce the heat to low. Stir in the grated cheddar a handful at a time until melted. In a small bowl, mix the sour cream with a spoonful of hot soup, then stir it back into the pot. Avoid boiling after adding the dairy, as high heat can cause separation.
Step 8: Garnish and serve
Stir some of the crumbled bacon into the soup, reserving the rest for topping. Taste and adjust the salt and pepper. Ladle into bowls and finish with cheddar, bacon, green onions, and sour cream.
Tips for the Creamiest Potato Soup
Choose the right potatoes. Russet potatoes break down easily and help thicken the broth. Yukon Gold potatoes hold their shape better and have a naturally creamy texture.
Cut the potatoes evenly. Similar-sized pieces cook at the same rate, helping prevent some potatoes from becoming mushy while others remain firm.
Grate your own cheese. Freshly grated cheddar generally melts more smoothly and gives the soup a better texture.
Add sour cream at the end. Lower heat helps prevent curdling and keeps the soup creamy.
Mash only some of the potatoes. Leaving a mixture of mashed potatoes and chunks creates a satisfying, thick texture without needing excessive flour.
Adjust the thickness. If the soup becomes too thick, add a little warm broth or milk. If it is too thin, mash a few more potatoes and let the soup simmer gently for a few minutes.
Easy Variations to Try
- Loaded potato soup with chicken: Add 1–2 cups cooked shredded chicken for extra protein.
- Spicy cheddar potato soup: Add a pinch of cayenne pepper or chopped jalapeños.
- Vegetarian potato soup: Replace the chicken broth with vegetable broth and omit the bacon. Smoked paprika can add a savory flavor.
- Broccoli cheddar potato soup: Stir in cooked broccoli florets during the final few minutes.
- Garlic cheese potato soup: Add an extra clove of garlic and a small amount of Parmesan.
- Lighter potato soup: Use reduced-fat milk and sour cream, and reduce the amount of bacon and cheese.
What to Serve With Loaded Baked Potato Soup
This soup is hearty enough to serve as a complete meal, but simple side dishes make it even better.
- Warm garlic bread for dipping.
- Crusty sourdough or dinner rolls.
- A crisp green salad with vinaigrette.
- Roasted broccoli or green beans.
- Grilled chicken for a more protein-rich meal.
For a cozy dinner, serve a generous bowl of soup with warm bread and a sprinkle of fresh chives.
Storage and Reheating Instructions
Potato soup containing milk, cheese, and sour cream should be stored carefully.
- Refrigerator: Cool promptly and refrigerate in airtight containers for 3–4 days.
- Freezer: Freezing is not ideal because dairy and potatoes can change texture. If necessary, freeze without the sour cream and cheese for up to 2 months for best quality.
- Stovetop reheating: Warm over low heat, stirring frequently. Add a splash of milk or broth to loosen the soup.
- Microwave reheating: Heat individual portions in short intervals, stirring between intervals.
- Make-ahead tip: Prepare the potato soup base in advance and add the cheese and sour cream gently when reheating.
Refrigerate leftovers within 2 hours of cooking, and reheat to 165°F (74°C). Avoid repeatedly cooling and reheating the same batch.
Nutrition Information
The following values are estimates per serving, based on six servings and including bacon, cheese, and sour cream.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–550 kcal |
| Protein | 15–20 g |
| Carbohydrates | 35–45 g |
| Total fat | 25–32 g |
| Saturated fat | 12–16 g |
| Fiber | 3–5 g |
| Sugar | 5–8 g |
| Sodium | 650–950 mg |
Actual nutrition varies with the type of milk, bacon, cheese, broth, and portion size. Using reduced-sodium broth and smaller amounts of bacon and cheese can lower sodium and saturated fat.
Frequently Asked Questions
Can I make Loaded Baked Potato Soup without flour?
Yes. You can omit the flour and butter roux, simmer the potatoes in the broth and milk, then mash or blend some of the cooked potatoes to thicken the soup naturally. Add the cheese and sour cream at the end.
Why is my potato soup not thick enough?
You may need to mash more potatoes or allow the soup to simmer gently for a few additional minutes. You can also mix a small amount of cornstarch with cold water and stir it into the simmering soup if needed.
Can I use leftover baked potatoes?
Absolutely. Remove the skins if desired, cut the baked potatoes into chunks, and add them to the hot broth. Since they are already cooked, simmer just long enough to heat them through before mashing some for thickness.
Can I make this soup in a slow cooker?
Yes. Cook the bacon and sauté the onion and garlic separately, then add them to the slow cooker with the potatoes and broth. Cook on low for about 6–7 hours or high for 3–4 hours, until the potatoes are tender. Add the milk, cheese, and sour cream near the end, taking care not to boil the dairy.
How can I prevent grainy cheese soup?
Use freshly grated cheese, lower the heat before adding it, and stir gradually until melted. Avoid boiling the soup once the cheese and sour cream have been added.
