Comforting Loaded Baked Potato Soup

This rich loaded baked potato soup is the kind of warm hug you crave when the weather turns chilly and you need something cozy to fill both body and spirit. It brings together creamy potatoes, sharp cheddar, a touch of smoky bacon, and a swirl of sour cream—hearty enough to stand on its own for lunch or to shine beside crusty bread for dinner.

Why You’ll Love This Recipe

• Uses basic ingredients you probably have right in your pantry
• Ready in under an hour for that last minute craving
• Layered creamy texture with pops of savory toppings
• Family friendly and easy to customize

I first tried this soup when cold rain pushed us indoors all weekend. My friends still talk about that pot of soup, and now it’s my go to comfort recipe for rushed weeknights or lazy Sundays.

Ingredients

• Russet potatoes: Provide sturdy texture and classic flavor. Choose ones that feel firm and smooth for best results
• Chicken or vegetable broth: Forms the rich base. Use a good quality, low sodium brand so you control the salt
• Onion: Adds sweetness and aroma. Look for tight dry skins and avoid sprouting onions
• Garlic: Gives foundational savoriness. Fresh garlic makes a difference in depth
• Heavy cream: Brings the soup its silkiness. I recommend real cream for maximum comfort
• Sharp cheddar cheese: Melts smoothly and imparts deep flavor. Opt for block cheese and shred it yourself for best melt
• Sour cream: Adds tang and finishes the soup with a hint of coolness
• Bacon: Brings a smoky crunch as the perfect garnish
• Green onions: Brighten everything with a fresh pop. Go for crisp stems and avoid wilted tops
• Salt and pepper: For adjusting seasoning to taste
• Olive oil: Is the base for sautéing and adds a light fruity note. Use extra-virgin for best results
• Dried thyme: Gives earthy herbal warmth
• Smoked paprika: Infuses subtle smoky complexity throughout the soup

Instructions

Sauté the Vegetables:

Start your flavor base by heating olive oil in a large pot over medium heat. Add diced onion and cook gently for five to seven minutes until the onion is soft and translucent. Sprinkle in the minced garlic and continue to sauté for one full minute until you can smell the sweet aroma rising. This step builds the essential foundation so go slow and let the flavors bloom

Cook the Potatoes:

Add your diced potatoes to the pot and pour over the chicken or vegetable broth. Season immediately with dried thyme smoked paprika salt and pepper so the potatoes soak in all these flavors as they cook. Bring everything to a boil and then drop to a gentle simmer. Let it bubble for fifteen to twenty minutes until the potatoes are fork tender and starting to fall apart. Stir occasionally to prevent sticking

Blend the Soup:

For a classic creamy texture use an immersion blender right in the pot to puree the mixture until you reach your preferred thickness. I prefer leaving a few chunks for body and bite. If you have only a standing blender work in batches and be careful not to overfill or the hot soup will splatter

Add Cream and Cheese:

Stir in the heavy cream shredded cheddar cheese and sour cream. Mix until the cheese melts smoothly and the soup becomes thick and velvety. Let it all warm on low five more minutes so the flavors meld. Taste and add more salt or pepper if needed

Serve:

Ladle the rich soup into bowls and sprinkle generously with crumbled bacon extra cheese and fresh green onions for that classic loaded potato finish

You Must Know

• Packed with warming comfort for winter or rainy days
• Freezes and reheats without losing creaminess
• Works perfectly for meal prep or family gatherings

Bacon is my favorite part and I always cook a double batch for extra topping. Growing up my grandmother made a similar soup on snow days and we would gather in the kitchen to help grate the cheese and add our favorite mix ins. Those are some of my most treasured food memories.

Storage Tips

This soup keeps for up to four days in the refrigerator in a tightly sealed container. Reheat on the stove over gentle heat whisking to prevent separation. If freezing let the soup cool completely and portion into freezer safe bags or containers. When reheating from frozen just let it thaw overnight and then warm slowly to bring back the creamy texture.

Ingredient Substitutions

Swap half and half or evaporated milk if you want to lighten the creaminess but still have silkiness. Greek yogurt can replace sour cream for a tangier twist. Turkey bacon or a sprinkle of smoked almonds is a great choice if you prefer to skip pork. Vegetarian broth works well for a meat free version.

Serving Suggestions

This soup makes a complete meal if you load it up with toppings but it also pairs beautifully with a crisp salad or crusty butter bread. Sometimes I make it the centerpiece for a potato bar and let everyone add their favorite extras from roasted broccoli to extra chives.

Cultural and Historical Notes

Potato soup is a beloved staple from many cold weather regions where potatoes are grown in abundance. Versions of this loaded style gained popularity in diners and family kitchens throughout the United States as a hearty meal that stretches simple pantry ingredients into something extra special and celebratory.

Seasonal Adaptations

Swap in sweet potatoes for an autumn twist
Use leeks instead of yellow onion for springtime flavor
Top with fresh garden herbs like chives or dill in summer

Success Stories

I once brought this soup to a neighborhood potluck and it was the very first dish to disappear from the table. Kids adore the creamy texture while adults come back for seconds on the smoky bacon topping. Every time I make this recipe it wins over new fans and becomes an instant favorite in their weekly dinner routine.

Freezer Meal Conversion

After blending and before adding cream or cheese divide the soup into freezer bags and freeze flat. When you are ready to enjoy thaw then stir in cream and allow cheese to melt gently as you finish heating the soup for best texture. This makes weeknight dinners even faster and keeps the flavors fresh.

• Always sauté onions over gentle heat for maximum sweetness
• Shred your own cheddar cheese for best melt and flavor
• Roast the potatoes ahead of time for extra smoky depth if you want to layer flavor

Let this loaded baked potato soup warm your spirits and satisfy everyone at the table. You will find yourself making this cozy favorite again and again all season long.

FAQs About Recipes

→ Can I make this soup vegetarian?

Yes, use vegetable broth instead of chicken broth and omit the bacon. For extra flavor, add smoked paprika or a dash of liquid smoke.

→ How do I make the soup thicker?

Blend more of the potatoes for a creamier texture, or simmer uncovered for a few minutes to reduce liquid.

→ What toppings go well with baked potato soup?

Classic toppings include extra cheddar, crumbled bacon, green onions, chives, and a dollop of sour cream.

→ Can I freeze leftovers?

Yes, let soup cool completely before freezing in airtight containers. Reheat gently, stirring frequently for best consistency.

→ Can I use other types of potatoes?

Yukon Gold potatoes work well for a buttery texture, but avoid waxy potatoes for best results.