Loaded Baked Potato Soup Recipe

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Introduction

Loaded Baked Potato Soup is rich, creamy, and packed with tender potatoes, crispy bacon, sharp cheddar cheese, and savory seasonings. It has all the comforting flavors of a loaded baked potato in one warm, satisfying bowl. This easy soup is perfect for chilly nights and busy weeknight dinners. Finish each serving with extra cheese, bacon, sour cream, and green onions for an irresistible restaurant-style meal at home.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Oven Temperature

N/A

Key Ingredients & Substitutions

  • Russet potatoes: Create a fluffy, hearty texture. Substitute: Yukon Gold potatoes.
  • Cheddar cheese: Adds rich, savory cheesiness. Substitute: Monterey Jack or Colby.
  • Heavy cream: Makes the soup smooth and luxurious. Substitute: half-and-half.
  • Bacon: Adds smoky, crispy flavor. Substitute: cooked turkey bacon.
  • Chicken broth: Builds a flavorful soup base. Substitute: vegetable broth.

Tips

  • Cut the potatoes into evenly sized cubes for even cooking.
  • Mash some potatoes directly in the pot for a naturally thick texture.
  • Shred cheese from a block so it melts more smoothly.
  • Add the cheese and cream over low heat to prevent the soup from separating.

Ingredients You’ll Need

  • 6 medium russet potatoes, peeled and cubed
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme

Step-by-Step

  1. Cook the bacon: Add chopped bacon to a large pot over medium heat and cook until crisp. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.
  2. Sauté the aromatics: Add onion to the pot and cook for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
  3. Make the soup base: Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth, then add the potatoes, milk, thyme, salt, and pepper.
  4. Cook the potatoes: Bring the soup to a gentle simmer and cook for 15–20 minutes, or until the potatoes are fork-tender. Mash some of the potatoes against the side of the pot to thicken the soup.
  5. Make it creamy: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup becomes creamy.
  6. Finish and serve: Taste and adjust the seasoning as needed. Ladle into bowls and top generously with crispy bacon, cheddar, sour cream, and sliced green onions.

Garnish & Serving

  • Top with crispy bacon and shredded cheddar cheese.
  • Add a spoonful of sour cream and sliced green onions.
  • Finish with freshly cracked black pepper for extra flavor.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup becomes too thick. Avoid boiling during reheating to help maintain its creamy texture.

Make Ahead

Prepare the soup up to 2 days ahead and refrigerate it once cooled. Reheat gently and add fresh toppings just before serving.

Variations

  • Loaded Broccoli: Add steamed broccoli florets for extra vegetables.
  • Extra Cheesy: Stir in a combination of cheddar and Monterey Jack.
  • Spicy Potato: Add diced jalapeños or a pinch of cayenne pepper.

Serving Pairings

  • 🥖 Warm crusty bread
  • 🥗 Fresh garden salad
  • 🧀 Grilled cheese sandwich

This Loaded Baked Potato Soup is creamy, cheesy, hearty, and loaded with all your favorite baked-potato toppings—a perfect cozy comfort meal.

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