Quick Description
This Loaded Baked Potato Soup is the ultimate comfort food, perfect for cozy nights or hearty lunches. Made with tender russet potatoes, creamy milk and heavy cream, and topped with crispy bacon, sharp cheddar cheese, and tangy sour cream, it’s everything you love about a loaded baked potato in soup form. Easy to make and oh-so-delicious, this soup will quickly become a family favorite!
Servings & Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
Ingredients List
For the Potatoes:
- 4–5 large Russet potatoes (2.5–3 lbs), peeled and diced into ½-inch cubes
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
For the Soup Base:
- 6 slices bacon, diced
- ½ cup (1 stick) unsalted butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon smoked paprika (optional, for extra depth)
- Pinch of cayenne pepper (optional, for a spicy kick)
For Topping & Garnish:
- 1 ½ cups shredded sharp cheddar cheese (plus extra for garnish)
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped fresh chives or green onions
- Extra cooked and crumbled bacon for garnish
Instructions
Step 1 — Cook the Potatoes
In a large pot, combine:
- 4–5 diced russet potatoes
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon salt
- ½ teaspoon black pepper
Bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Once cooked, set aside.
Step 2 — Cook the Bacon
In a separate skillet, cook the diced bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Remove from the skillet and place on paper towels to drain. Reserve some bacon for garnish.
Step 3 — Make the Soup Base
In the same pot used for the potatoes, melt:
- ½ cup (1 stick) unsalted butter over medium heat.
Add:
- 1 large diced onion
- 2 minced garlic cloves
Sauté the onions and garlic for about 5 minutes until softened and fragrant.
Step 4 — Add Flour to Make a Roux
Stir in:
- ½ cup all-purpose flour
Cook the flour and butter mixture for about 2-3 minutes, stirring constantly to form a roux. This helps thicken the soup base.
Step 5 — Add Liquids
Slowly pour in:
- 2 cups whole milk
- 1 cup heavy cream
Continue to stir, allowing the mixture to come to a simmer. The soup base will thicken up slightly as it heats.
Step 6 — Combine with Potatoes
Once the soup base is thickened, add the cooked potatoes and broth mixture into the pot. Stir everything together until well combined.
If the soup is too thick, add more broth or milk to reach your desired consistency. Adjust the seasoning with salt and pepper to taste.
Step 7 — Add the Spices
Stir in:
- ½ teaspoon smoked paprika (optional)
- Pinch of cayenne pepper (optional)
These spices add depth and a little heat to balance the creaminess of the soup.
Step 8 — Add Toppings
Once the soup is fully combined and heated through, spoon into serving bowls and top with:
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream (or Greek yogurt for a lighter option)
- ¼ cup chopped fresh chives or green onions
- Extra crumbled bacon for garnish
Additional Notes
- Freezing: You can freeze the soup before adding the dairy toppings. Store in an airtight container for up to 2 months. When ready to serve, reheat and then top with fresh cheese and sour cream.
- Make-Ahead: This soup keeps well in the fridge for up to 3 days. Just reheat it gently on the stove or in the microwave.
- Vegetarian Option: To make this soup vegetarian, skip the bacon and use vegetable broth instead of chicken broth.
Dietary Info
- High-Protein (from the cream, cheese, and bacon)
- Low-Carb Option: Skip the flour and use a low-carb thickener (like xanthan gum).
- Gluten-Free: If using gluten-free flour, this can be made gluten-free.
- Comfort Food: This is a great option for cold days when you need something hearty.
Variations
- Spicy Loaded Potato Soup: Add 1 teaspoon of hot sauce or jalapeños for a spicy kick.
- Cheesy Broccoli Potato Soup: Add 1–2 cups steamed broccoli florets for a healthier, veggie-packed twist.
- Vegan Loaded Potato Soup: Use vegan cheese, coconut milk for creaminess, and substitute bacon with tempeh bacon or mushrooms.
Storage & Make-Ahead
Store leftover soup in an airtight container in the fridge for up to 3–4 days. You can also freeze it before adding the cream and cheese toppings—just thaw and reheat when needed. Add the toppings after reheating.
FAQs
Q: Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the fridge for up to 3 days. It tastes even better the next day!
Q: Can I use a different kind of cheese?
Yes! Feel free to substitute sharp cheddar with Monterey Jack, Gruyere, or even Colby Jack for a different flavor.
Q: Can I make this soup without bacon?
Absolutely! You can skip the bacon and still enjoy a flavorful, creamy potato soup. Add a little extra cheese or herbs for more flavor.
Call-to-Action
Make this creamy, comforting Loaded Baked Potato Soup the next time you’re craving a hearty bowl of goodness. It’s perfect for chilly nights and filling enough for a full meal. Let me know how it turned out in the comments below, and don’t forget to share your photos using #LoadedPotatoSoup for a chance to be featured!
