Loaded Baked Potato Soup is the ultimate comfort food, bringing together everything you love about a classic loaded baked potato, creamy potatoes, smoky bacon, sharp cheddar cheese, sour cream, and chives, in a rich, hearty soup. Perfect for chilly evenings, game day gatherings, or weeknight dinners, this soup delivers satisfying flavor in every spoonful. It’s thick, velvety, and bursting with textures and toppings that make it a family favorite. Whether served with warm crusty bread or as a stand-alone meal, this recipe is a must-have for anyone who loves cozy, homecooked meals with bold flavors.
Ingredients
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 3 cups milk (whole or 2%)
- 4 cups peeled and diced russet potatoes (about 3 large potatoes)
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup chopped green onions or chives
- Optional toppings: extra bacon, shredded cheese, sour cream, green onions
Preparation
Step 1: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Step 2: Add the diced onion to the pot and sauté for 3–4 minutes, or until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 3: Sprinkle the flour over the onions and garlic. Stir well and cook for 1–2 minutes to form a roux. This step helps thicken the soup later.
Step 4: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the milk and stir until the mixture is smooth.
Step 5: Add the diced potatoes, salt, pepper, and smoked paprika (if using). Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Step 6: Use a potato masher to slightly mash the potatoes in the pot, leaving some chunks for texture. For an ultra-creamy soup, use an immersion blender to blend part of the soup, but do not over-blend.
Step 7: Stir in the sour cream, shredded cheddar cheese, and half of the cooked bacon. Continue stirring until the cheese is melted and the soup is thick and creamy.
Step 8: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with remaining bacon, green onions, cheese, and a dollop of sour cream.
Variation
- Substitute Yukon gold or red potatoes for russet if you prefer a creamier texture.
- Add diced ham or cooked chicken for extra protein.
- Mix in steamed broccoli florets or corn for added flavor and color.
- For a smoky kick, use chipotle powder instead of smoked paprika.
- Make it vegetarian by omitting the bacon and using vegetable broth.
Cooking Note
When making the roux with flour and bacon grease, be sure to stir constantly to avoid burning. Gradually adding the liquids while stirring ensures a smooth soup base. Avoid boiling the soup rapidly after adding dairy products like sour cream and cheese, as high heat can cause curdling. If using an immersion blender, blend only part of the soup for the best texture. Always taste before serving and adjust salt as needed based on the saltiness of the bacon and cheese.
Serving Suggestions
Serve Loaded Baked Potato Soup with warm crusty bread, garlic toast, or homemade biscuits. A fresh green salad or grilled cheese sandwich pairs well on the side for a complete meal. Offer toppings buffet-style so each person can customize their bowl with extra cheese, bacon, green onions, or hot sauce. This soup also makes an excellent starter for a steak dinner or holiday meal.
Tips
- Use freshly shredded cheese for the best melt and flavor, pre-shredded cheese contains anti-caking agents.
- Don’t overcook the potatoes or they will become too mushy.
- For meal prep, make a double batch and freeze half in airtight containers.
- Reheat slowly on the stovetop and add a splash of milk or broth if the soup is too thick.
- Add toppings just before serving to maintain their texture.
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
Calories: 490 per serving
Protein: 17g
Sodium: 850mg
FAQs
Can I make Loaded Baked Potato Soup in a slow cooker?
- Yes. Sauté the bacon, onion, and garlic first, then transfer all ingredients (except cheese, sour cream, and toppings) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cheese and sour cream just before serving.
Can I freeze this soup?
- Yes, but it’s best without the dairy. Freeze the base (potatoes, broth, etc.) and stir in cheese and sour cream after reheating.
Can I use leftover baked potatoes?
- Absolutely. Dice and add them during the simmering step. Reduce cook time since they’re already tender.
How do I thicken the soup more?
- Add an extra tablespoon of flour during the roux stage, or simmer uncovered for a few more minutes. You can also mash more potatoes into the soup.
What type of bacon works best?
- Thick-cut smoked bacon delivers the best flavor and texture, but you can use regular or even turkey bacon if preferred.
Conclusion
Loaded Baked Potato Soup is a hearty, creamy, and comforting dish that brings together the best parts of a loaded baked potato into one delicious bowl. With smoky bacon, tender potatoes, melty cheese, and a velvety texture, it’s the perfect soup for cozy nights, family dinners, or meal prepping ahead. Easy to customize and even easier to love, this recipe deserves a spot in your cold-weather rotation. Whether you serve it solo or with crusty bread, each spoonful is rich, satisfying, and irresistibly good.