Few dishes embody comfort food as perfectly as Loaded Baked Potato Soup. This creamy, hearty dish brings together all the flavors of a classic baked potato—buttery potatoes, crispy bacon, melty cheddar cheese, and tangy sour cream—in a warm, spoonable bowl of goodness. Whether you’re enjoying it on a cold winter night or as a satisfying meal any time of year, this soup is a crowd-pleaser.

Beyond its rich taste, potato soup has a fascinating history. Potatoes, originating from South America, have been a staple food for centuries. They’re incredibly versatile, forming the base for many traditional dishes around the world. If you’re curious about the different types of potatoes and their culinary uses, check out this Wikipedia guide on potatoes.

One of the best things about Loaded Baked Potato Soup is its versatility. It can be made with russet potatoes for a fluffier texture or Yukon Gold potatoes for a creamier consistency. You can also customize it with different cheeses, mix in vegetables, or even make it vegetarian by skipping the bacon. No matter how you prepare it, this soup remains a restaurant-quality dish that you can easily make at home.

Would you like to learn how to make your potato soup thicker and creamier? Read on as we break down the essential ingredients and techniques for creating the perfect bowl! 😊

Why You’ll Love This Recipe

There’s something truly special about a bowl of Loaded Baked Potato Soup. Whether you’re cooking for your family, meal prepping for the week, or simply craving a cozy meal, this recipe is a go-to favorite. Here’s why you’ll love it:

✔️ Easy to Make

This is a one-pot recipe, which means less mess and easy cleanup. With just a few simple steps, you’ll have a thick, creamy soup that tastes like it’s been simmering all day.

✔️ Rich and Creamy Texture

Using a combination of butter, milk, and heavy cream gives this soup a silky-smooth consistency. Want to learn more about how a roux helps create a thick, creamy soup? Check out this Wikipedia page on roux to understand why it’s a key technique in soup-making.

✔️ Packed with Flavor

Every bite of this soup is infused with cheesy, smoky, and savory goodness. The addition of bacon, cheddar cheese, and smoked paprika enhances the depth of flavor, making it absolutely irresistible.

✔️ Customizable to Your Preferences

Want a lighter version? Use Greek yogurt instead of sour cream and half-and-half instead of heavy cream.
Need a vegetarian alternative? Swap out the chicken broth for vegetable broth and skip the bacon.
Love bold flavors? Try adding a pinch of cayenne pepper or a dash of hot sauce for a little kick.

This soup is a restaurant-quality dish that you can easily make at home.

Key Ingredients & Their Roles

To achieve the perfect Loaded Baked Potato Soup, it’s essential to use the right ingredients. Each component plays a crucial role in creating a soup that is both flavorful and creamy.

Potatoes: The Star of the Dish

The type of potatoes you use significantly affects the texture of the soup.

Russet Potatoes – These are the best choice because they have a high starch content, which helps create a thicker soup. Their fluffy interior also makes them easy to mash.
Yukon Gold Potatoes – These have a naturally buttery texture, which can add extra creaminess. However, they don’t break down as easily as russets.
Red Potatoes – While not the most common choice, they hold their shape well and work great if you prefer a chunkier soup.

Pre-baking the potatoes enhances their flavor. Want to know more about different potato varieties and their best uses? Read this in-depth guide on Wikipedia’s potato page.

Creamy Base Ingredients

The base of this soup determines its texture and consistency.

Butter & Flour – These ingredients create a roux, which acts as a thickening agent. This technique is commonly used in soups, gravies, and sauces. If you’re interested in the science behind it, check out this Wikipedia page on roux.
Milk & Heavy Cream – A mix of these two dairy products ensures a smooth and creamy consistency. Using all heavy cream may make the soup too thick, while only using milk can make it too thin. A combination works best.
Chicken Broth – This adds depth of flavor. If you prefer a vegetarian version, swap it out for vegetable broth without compromising the taste.

Flavor Enhancers

These ingredients take the soup from good to absolutely delicious.

Bacon – Provides a smoky, salty flavor that balances the richness of the soup. If you prefer a leaner option, turkey bacon is a great alternative.
Onions & Garlic – These aromatics enhance the depth of flavor and add a savory balance to the creamy texture.
Cheddar Cheese – The sharpness of cheddar gives the soup its signature cheesy goodness. A mix of cheddar and Monterey Jack can add even more richness. If you’re curious about different cheese options, explore this Wikipedia page on cheddar cheese.
Seasonings – A combination of salt, black pepper, and smoked paprika adds warmth and enhances the overall taste. Want to learn more about the magic of smoked paprika? This Wikipedia page covers everything about its origin and uses.

By carefully selecting these ingredients, you’ll achieve a perfectly balanced Loaded Baked Potato Soup that’s both flavorful and satisfying. Next, we’ll dive into the step-by-step process to ensure your soup turns out perfect every time!

How to Make Loaded Baked Potato Soup (Step-by-Step)

Making Loaded Baked Potato Soup is simple and requires just one pot. Follow these step-by-step instructions to achieve a creamy, flavorful soup every time.

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt butter over medium heat.
Add diced onions and sauté until they turn soft and translucent (about 3–4 minutes).
Stir in minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Create the Roux

Sprinkle in all-purpose flour, stirring constantly to form a roux—a thick paste that helps give the soup its velvety texture.
Cook for about 1 minute, allowing the flour to cook and remove any raw taste.
If you’re new to making a roux, you can learn more about its role in cooking from Wikipedia’s guide to roux.

Step 3: Add the Liquids

Slowly whisk in chicken broth, followed by milk and heavy cream.
Stir continuously to avoid lumps and ensure a smooth consistency.
Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Step 4: Incorporate the Potatoes & Bacon

Add the baked and diced russet potatoes, stirring well to distribute them evenly.
Mix in crumbled bacon, reserving some for garnish.
Season with salt, black pepper, and smoked paprika for a deep, smoky flavor.

Step 5: Adjust the Texture

Use a potato masher to lightly mash some of the potatoes, creating a balance between creamy and chunky.
Let the soup simmer for 10–15 minutes, stirring occasionally to prevent sticking.

Step 6: Add Cheese & Final Touches

Reduce heat to low and stir in half of the shredded cheddar cheese.
Continue stirring until the cheese is fully melted and the soup is thick and creamy.
Taste and adjust seasonings if needed.

Step 7: Serve & Garnish

Ladle the soup into bowls and top with extra shredded cheddar, sour cream, and sliced green onions.
For an extra crunch, serve with crusty bread or garlic knots. Need more ideas for sides? Check out this collection of comforting meal pairings on Pinterest.

Now that you’ve mastered the cooking process, let’s explore expert tips to make your soup even better! 😊

Expert Tips for the Best Soup

Making Loaded Baked Potato Soup is easy, but a few expert tips can take your soup from good to absolutely perfect. Follow these techniques to ensure a creamy, flavorful, and well-balanced dish.

✔️ How to Make It Extra Creamy

Use a combination of whole milk and heavy cream for the richest texture.
For an ultra-smooth consistency, blend a portion of the soup using an immersion blender. Leave some chunks intact for texture.
Stir in sour cream or Greek yogurt at the end for an extra silky finish.

✔️ Avoiding a Grainy Texture

Don’t add cheese while the soup is boiling! High heat can cause the cheese to separate, leading to a grainy texture. Instead, stir it in off the heat.
Use freshly shredded cheese rather than pre-packaged shredded cheese, which contains anti-caking agents that prevent smooth melting.
Check out this Wikipedia page on cheddar cheese to learn more about its melting properties.

✔️ Adjusting the Thickness

If your soup is too thick, add a splash of chicken broth or milk until you reach your desired consistency.
If it’s too thin, mash more potatoes or add a small cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before stirring it into the soup).

✔️ Best Way to Reheat Without Separating

Reheat on low heat to prevent dairy from curdling.
If the soup thickens too much in the fridge, add a little broth or milk while reheating to bring it back to a creamy consistency.

✔️ Elevate the Flavor with Toppings

The right toppings can take your soup to the next level! Try adding:

Extra crispy bacon for crunch.
A sprinkle of smoked paprika for depth (learn more about its rich flavors on Wikipedia).
A drizzle of hot sauce or a pinch of cayenne pepper for heat.

Master these expert tips, and you’ll have a restaurant-quality Loaded Baked Potato Soup every time! Ready to switch things up? Next, we’ll explore different variations and dietary adaptations. 😊

Variations & Dietary Adaptations

One of the best things about Loaded Baked Potato Soup is its versatility. Whether you want a lighter version, a vegetarian alternative, or a gluten-free adaptation, there are plenty of ways to customize this recipe.

Lighter Version (Healthier Alternative)

Want to enjoy this soup without the extra calories? Try these swaps:

Use half-and-half or whole milk instead of heavy cream to reduce fat content while keeping it creamy.
Swap sour cream for Greek yogurt, which adds a tangy flavor and extra protein.
Choose turkey bacon instead of regular bacon for a leaner option.
Reduce the amount of cheese, or use reduced-fat cheddar for a lighter version.

For more inspiration on healthy soup recipes, browse through Pinterest’s collection of nutritious soups.

Vegetarian & Vegan Version

To make this soup vegetarian or vegan, use these simple modifications:

Replace chicken broth with vegetable broth to maintain a rich depth of flavor.
Skip the bacon, or substitute it with smoked paprika or crispy fried mushrooms for a smoky taste.
Use plant-based milk (almond, cashew, or oat milk) instead of dairy milk and cream.
Choose vegan cheese or nutritional yeast for a cheesy flavor without dairy.

Looking for more ways to adapt comfort foods to a plant-based diet? Explore these delicious vegan comfort food ideas on Pinterest.

Gluten-Free Adaptation

For a gluten-free version, simply replace the all-purpose flour used in the roux with:

Gluten-free flour blend
Cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water)
Mashed potatoes (naturally thickens the soup without flour)

With these easy modifications, you can tailor Loaded Baked Potato Soup to fit your dietary needs without sacrificing flavor. Now, let’s move on to the best serving suggestions for pairing this soup with delicious sides! 😊

Serving Suggestions

A bowl of Loaded Baked Potato Soup is satisfying on its own, but pairing it with the right side dishes can make it an even more delicious and complete meal. Here are the best options to serve alongside your soup.

✔️ Best Side Dishes for a Hearty Meal

Crusty Bread – A warm baguette or homemade garlic bread is perfect for dipping into the creamy soup.
Grilled Cheese Sandwich – A crispy, buttery sandwich with gooey cheese pairs wonderfully with the rich flavors of the soup.
Buttery Biscuits – Soft, flaky biscuits add extra indulgence to every bite.

Looking for more cozy comfort food recipes? Check out this collection on Pinterest for inspiration!

✔️ Light & Fresh Pairings

If you want to balance out the richness of the soup, try these lighter sides:

Simple Green Salad – A mix of crisp lettuce, cucumbers, and cherry tomatoes with a light vinaigrette adds freshness.
Steamed or Roasted Vegetables – Broccoli, asparagus, or Brussels sprouts complement the creamy texture of the soup.

✔️ Perfect Drink Pairings

The right drink can enhance the flavors of your soup:

White Wine – A glass of Chardonnay or Sauvignon Blanc pairs well with the creamy base.
Craft Beer – A mild lager or pale ale balances the richness.
Hot Tea or Apple Cider – Cozy and comforting for a cold night.

Pair your Loaded Baked Potato Soup with any of these options for an unforgettable meal. Now, let’s discuss how to properly store and reheat your soup to keep it tasting fresh! 😊

How to Store & Reheat

Making a big batch of Loaded Baked Potato Soup? No problem! This soup stores well and can be easily reheated while maintaining its creamy texture. Follow these tips to keep it fresh and delicious.

✔️ Storing in the Refrigerator

Allow the soup to cool completely before storing.
Transfer it to an airtight container to prevent it from absorbing odors from the fridge.
Store in the refrigerator for up to 4 days.

✔️ Can You Freeze It?

Yes, but with some precautions. Since this soup contains dairy, freezing can sometimes cause separation. Here’s how to do it properly:

Omit the dairy before freezing. Prepare the soup without the milk, cream, or cheese, then add them after reheating.
Use a freezer-safe container, leaving some space for expansion.
Freeze for up to 3 months.

For more freezer-friendly soup ideas, browse Pinterest’s collection of meal prep soups.

✔️ Best Way to Reheat Without Curdling

Stovetop: Warm the soup over low heat, stirring frequently to prevent separation. Add a splash of milk or broth if it’s too thick.
Microwave: Heat in 30-second intervals, stirring in between to maintain consistency.
Avoid High Heat: Reheating too quickly can cause the dairy to separate, making the texture grainy.

By following these storage and reheating tips, you can enjoy your soup later without losing flavor or texture. Up next, we’ll answer the most frequently asked questions about making the best Loaded Baked Potato Soup! 😊

Frequently Asked Questions (FAQ)

Got questions about making the perfect Loaded Baked Potato Soup? Here are the most common queries and expert answers to help you master this cozy dish.

Q1: Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it properly in the fridge and reheat it gently.

Q2: How can I make the soup thicker?

If you prefer a thicker consistency, try these methods:

Mash more potatoes with a potato masher to create a naturally thick base.
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Simmer longer to reduce excess liquid.

Q3: Can I use instant potatoes instead of fresh?

While instant potatoes can thicken the soup quickly, they lack the texture and depth of flavor that fresh baked potatoes provide. For the best results, stick with real russet potatoes.

Q4: What’s the best cheese to use?

Sharp cheddar is the best choice because it melts smoothly and adds a bold flavor. You can also mix in Gruyère or Monterey Jack for a richer taste. Learn more about cheese varieties from this Wikipedia page on cheddar cheese.

Q5: Can I make this in a slow cooker or Instant Pot?

Yes! Here’s how:

Slow Cooker: Add all ingredients (except cheese and sour cream) and cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese and sour cream at the end.
Instant Pot: Use the sauté function for the onions, garlic, and roux. Add potatoes and broth, then pressure cook on high for 10 minutes. Stir in dairy after releasing the pressure.

For more easy slow cooker meals, check out Pinterest’s collection of comforting soups.

Loaded Baked Potato Soup

Author: Christopher

Print Recipe

Description

Craving a warm, creamy, and comforting soup? This Loaded Baked Potato Soup is packed with the flavors of a classic baked potato—crispy bacon, melted cheddar cheese, tangy sour cream, and a rich, velvety texture. Perfect for cozy nights, meal prepping, or serving a crowd, this one-pot recipe is easy to make and incredibly satisfying.

Whether you like your soup chunky or smooth, this recipe is versatile and customizable. Make it healthier with simple swaps, go vegetarian by skipping the bacon, or adjust the toppings to suit your taste. Pair it with crusty bread or a fresh salad for the ultimate meal.

Want to make this soup ahead of time? It stores and reheats beautifully, making it a great option for meal planning. With just a few simple ingredients, you can create a restaurant-quality dish right in your own kitchen!

Ingredients

Scale

For the soup:

4 large russet potatoes, baked and diced
4 slices turkey bacon, cooked and crumbled
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 cups milk
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

For the toppings:

1 cup shredded cheddar cheese
½ cup sour cream
2 green onions, sliced

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.
Gradually whisk in the chicken broth, milk, and heavy cream, stirring continuously to avoid lumps. Bring to a simmer.
Add the diced baked potatoes, turkey bacon, salt, black pepper, and smoked paprika. Stir well and let it cook for 10-15 minutes, allowing the flavors to combine.
Use a potato masher to slightly mash some of the potatoes, leaving some chunks for texture.
Reduce the heat to low and stir in half of the shredded cheddar cheese. Continue to cook until the cheese is melted and the soup is creamy.
Serve hot, garnished with extra cheese, sour cream, and sliced green onions.

Notes

Best Potatoes to Use – Russet potatoes are ideal for their fluffy texture, but Yukon Gold potatoes can add extra creaminess.
Cheese Matters – Use freshly shredded sharp cheddar for the best melt and flavor. Pre-packaged shredded cheese contains anti-caking agents that can make the soup grainy.
Avoid Curdling – Stir in the cheese and sour cream off the heat to prevent separation.
For a Thicker Soup – Mash more potatoes or add a cornstarch slurry.
Storage Tips – Store in an airtight container in the fridge for up to 4 days. Freeze without dairy for longer storage.
Reheating Tip – Reheat on low heat and stir frequently to maintain creaminess.

Want to make this soup extra special? Garnish with crispy bacon, extra cheese, and sliced green onions for a restaurant-style finish! 😍🍲