Few comfort foods are as satisfying as a warm bowl of loaded baked potato soup, especially when it’s rich, creamy, and packed with classic toppings. This recipe delivers everything you love about a fully loaded baked potato—tender russet potatoes, crispy bacon, melted cheddar cheese, and tangy sour cream—all simmered into a cozy, spoon-worthy soup that’s perfect for cold nights or casual family dinners.
What makes this creamy loaded baked potato soup recipe stand out is its perfect balance of texture and flavor. The potatoes are cooked until fork-tender, then partially blended to create a velvety base while still leaving hearty chunks in every bite. Finished with real dairy and sharp cheddar cheese, this soup is indulgent without being overly heavy, making it a reliable go-to meal.
This easy homemade potato soup is also incredibly versatile. Serve it as a comforting main dish with crusty bread, or pair it with a fresh salad for a well-rounded meal. It’s ideal for weeknight dinners, meal prep, or feeding a crowd, and it reheats beautifully, making leftovers just as delicious the next day.
Whether you’re craving a classic comfort dish or looking for a crowd-pleasing soup recipe, this loaded baked potato soup checks all the boxes. With simple ingredients, straightforward steps, and endless topping options, it’s a timeless recipe you’ll come back to again and again—especially when you need something warm, filling, and comforting.
Print
Loaded Baked Potato Soup
This Loaded Baked Potato Soup is ultra-creamy, comforting, and packed with all the best baked-potato toppings—crispy bacon, melted cheddar, sour cream, and fresh chives. It’s a cozy, crowd-pleasing soup perfect for chilly nights or an easy, satisfying dinner.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
4 large russet potatoes, peeled and diced
6 slices bacon, cooked and crumbled
3 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
3 tbsp all-purpose flour
4 cups chicken broth
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and black pepper, to taste
Optional garnish: extra cheese, chives, green onions, bacon bits
Instructions
In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook 30 seconds.
Sprinkle in flour and whisk constantly for 1 minute to form a roux.
Gradually whisk in chicken broth, then add potatoes. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in milk, heavy cream, cheddar cheese, sour cream, and most of the bacon. Simmer gently until smooth and creamy.
Season with salt and pepper. Serve hot with your favorite toppings.
Notes
Cooking Tips
-
Texture control: Blend fully for a smooth soup or mash lightly for a chunkier, rustic texture.
-
Extra richness: Use half-and-half instead of milk for an even creamier result.
-
Thicker soup: Simmer uncovered for a few extra minutes to reduce.
-
Make ahead: Flavors deepen overnight—reheat gently on the stovetop.
Variations
-
Broccoli Cheddar Potato Soup: Stir in steamed broccoli florets.
-
Spicy Loaded Soup: Add diced jalapeños or a pinch of cayenne.
-
Vegetarian: Swap chicken broth for vegetable broth and skip bacon.
-
Lightened-Up: Use milk instead of cream and reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
