Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and packed with all the flavors you love from a classic baked potato. This hearty soup brings together tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions to create a warm, satisfying meal that’s perfect for cold nights or cozy weekends at home. Whether you’re feeding a hungry family or meal-prepping for the week, this soup always hits the spot.
One of the best things about this recipe is how simple it is to make. With basic ingredients and minimal prep, you can have a steaming bowl of homemade potato soup on the table in less than an hour. The milk, cream, and melted cheddar create a luxuriously smooth base, while the potatoes keep it filling and nourishing. It’s comfort food you’ll want to make again and again.
This soup is also incredibly customizable. Prefer yours thicker? Blend more potatoes. Want a little kick? Add jalapeños or cayenne pepper. Watching your gluten intake? Thicken with extra potatoes instead of a roux. The options are endless, making this a versatile dinner that adapts to your taste.
Whether you’re cooking for a family dinner, hosting friends, or simply craving something warm and hearty, Loaded Baked Potato Soup is always a winning choice. Its rich flavor, creamy texture, and classic toppings make it a recipe you’ll return to season after season. Pair it with crusty bread or a crisp salad for a complete, comforting meal.
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Loaded Baked Potato Soup
This rich and creamy Loaded Baked Potato Soup delivers all the flavors of a classic loaded baked potato—crispy bacon, sharp cheddar, green onions, and tender potatoes—blended into a warm, comforting bowl. Perfect for chilly nights and easy enough for weeknight dinners.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
6 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled & diced
4 cups chicken broth
2 cups milk
1 cup heavy cream
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
3 green onions, sliced (for garnish)
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Instructions
In a large pot, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the AromaticsAdd the onion to the pot and cook 3–4 minutes. Stir in garlic and cook 1 more minute until fragrant.
3. Build the BaseAdd butter to the pot. Once melted, whisk in flour to form a roux. Cook for 1 minute.
4. Add Liquids & PotatoesSlowly whisk in chicken broth, followed by milk and heavy cream. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a gentle simmer and cook for 15–20 minutes, until potatoes are tender.
5. Blend to Desired TextureUse a potato masher for a chunky soup or an immersion blender for a smoother consistency.
6. Add the Good StuffStir in cheddar cheese and sour cream. Simmer 2–3 minutes until melted and creamy. Taste and adjust seasoning.
7. Serve
Ladle into bowls and top with crispy bacon, more cheddar, and sliced green onions.
Notes
Cooking Tips
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Use starchy potatoes (Russet or Idaho) for the creamiest result.
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Don’t boil too hard or dairy may separate—gentle simmering is key.
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Add extra broth if the soup becomes too thick.
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For extra creaminess, add an additional ¼ cup sour cream or splash of heavy cream.
Variations
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Loaded Bacon Ranch Potato Soup: Add 1–2 tsp ranch seasoning.
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Skin-On Version: Leave potato skins on for rustic texture.
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Spicy Version: Add diced jalapeños or ½ tsp cayenne pepper.
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Veggie-Boosted: Add diced carrots or celery during the onion step.
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Gluten-Free: Skip the roux and thicken with blended potatoes instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 780g
- Fat: 31g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
