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Loaded Baked Potato Soup

This creamy loaded baked potato soup is the best comfort food on cold days. It has soft russet potatoes, hearty broth, and a mix of tasty toppings. The rich flavor comes from the onions and garlic that have been sautéed. The heavy cream and strong cheddar cheese give it a smooth, cheesy finish. For a taste and texture that can’t be beat, each bowl is topped with crispy bacon and fresh green onions. This soup is warm and filling any night of the week, and it’s easy to make.

A bowl of soup with bacon and cheese in it.

When the weather gets cold and you need something warm to feed your body and heart, this delicious loaded baked potato soup is like a warm hug. It has creamy potatoes, sharp cheddar, a little bit of smoky bacon, and a swirl of sour cream. It’s robust enough to be a meal on its own for lunch or to go with crusty bread for evening.

Why You’ll Love This Recipe

Uses simple things that you probably already have in your kitchen
It just takes an hour to make, so you can satisfy your last-minute urge.
Creamy mouthfeel with layers and flavorful toppings that pop
Good for families and easy to change

When it was cold and rainy all weekend, I first tried this soup. That pot of soup is still something my friends speak about, and it’s also my go-to dish for quick weeknights or leisurely Sundays.

Loaded Baked Potato Soup that makes you feel better

This rich, creamy soup is full of potatoes, cheddar cheese, bacon, and green onions. It’s great for a nice dinner.

Time to Prepare: 15 Minutes
Time to cook: 25 minutes
Total Time: 40 Minutes
Level of Difficulty: Moderate
American food
Makes: 6 servings (six bowls)
Dietary Preferences: No Gluten

Ingredients

Four big russet potatoes, cleaned and cut into pieces
4 cups of chicken or vegetable broth
1 medium onion, chopped
3 cloves of garlic, minced
1 cup of heavy cream
1 cup of shredded strong cheddar cheese
1 cup of sour cream
4 pieces of bacon, cooked and broken up
1/4 cup of chopped green onions
Salt and pepper to taste
2 tablespoons of olive oil
1 teaspoon of dried thyme
1/2 teaspoon of smoked paprika

Cooking Instructions

To start building your flavor base, heat olive oil in a large pot over medium heat. Add the diced onion and simmer it slowly for five to seven minutes, or until it is soft and clear. Add the minced garlic and keep sautéing for a full minute, until you can smell the lovely smell rising. Take your time with this step because it lays the groundwork for the rest of the dish.
Put the diced potatoes in the pot and pour the chicken or vegetable stock over them. Add salt, pepper, dried thyme, and smoked paprika right away so that the potatoes can absorb up all of these flavors while they cook. Put everything in a pot and bring it to a boil. Then turn the heat down to a low simmer. Let it bubble for 15 to 20 minutes, or until the potatoes are soft enough to be pierced with a fork and start to fall apart. To keep things from sticking, stir every now and then.

If you want a classic creamy texture, use an immersion blender directly in the pot to blend the ingredients until it is the thickness you like. I like to leave some bits in for body and bite. If you just have a standing blender, work in small batches and be cautious not to load it too full, otherwise the hot soup will splash.
Add the sour cream, heavy cream, and shredded cheddar cheese and mix well. Stir until the cheese melts completely and the soup is thick and smooth. Let everything heat on low for five more minutes so the flavors can mix. Taste and add additional salt or pepper if you think it needs it.
Ladle the thick soup into bowls and top each one with a lot of crumbled bacon, additional cheese, and fresh green onions for that iconic loaded potato look.

If you want a vegetarian version, leave off the bacon and use vegetable broth.
If you want more texture, set aside some potato chunks before combining.

Important Tools

Big pot of soup
A stand blender or an immersion blender
Ladle
Spatula for cooking
Spoons and cups for measuring
Board for cutting
Knife for chefs

Warnings for Allergies

Check all of the ingredients again for allergies. Talk to a specialist if you have any worries.
Has milk and other dairy products in it.

Information about nutrition (per serving)

The nutritional information is not exact and shouldn’t be used instead of professional advice.

Calories: 420
22 grams of fat
45 grams of carbs
Proteins: 13 grams

A bowl of soup with bacon and cheese in it.

You Need to Know

Full of cozy warmth for cold or wet days
It freezes and reheats without losing its creaminess.
Great for getting ready for meals or family get-togethers.

My favorite part is the bacon, and I always make a double batch so I can have more on top. When it snowed, my grandma made a soup like this, and we would all go to the kitchen to help grate the cheese and add our favorite things. Those are some of my favorite eating memories.

How to Store

If you store this soup in a properly sealed container in the fridge, it will last for up to four days. Reheat on the stove over low heat, stirring to keep the food from separating. If you want to freeze the soup, let it cool fully and then put it in bags or containers that can go in the freezer. If you want to reheat something that has been frozen, just let it thaw overnight and then slowly warm it up to get the creamy texture back.

Changing the Ingredients

If you want to make the creaminess lighter but yet have the silkiness, use half and half or evaporated milk instead.
If you want something a little tangier, you can use Greek yogurt instead of sour cream.
If you don’t want to eat pork, turkey bacon or a sprinkle of smoked almonds is a terrific option.
A vegetarian broth is a good choice for a meat-free variation.

How to Serve

You can create a full meal out of this soup by adding toppings, but it also goes well with a crisp salad or crusty butter bread. I sometimes prepare it the main dish for a potato bar and let everyone add their favorite toppings, such roasted broccoli or additional chives.

Cultural and Historical Information

Potato soup is a popular dish in many places where potatoes are grown a lot and the weather is cold. This loaded style became popular in diners and family homes all throughout the United States as a filling supper that turns basic cupboard items into something spectacular and festive.

Changes in the seasons

For a fall variation, use sweet potatoes instead.
For a springtime flavor, use leeks instead of yellow onion.
In the summer, add fresh herbs from the garden, such chives or dill, on top.

Stories of Success

I once brought this soup to a neighborhood potluck, and it was the first thing to go. The creamy smoothness is a hit with kids, while adults love the smokey bacon topping so much that they come back for seconds. Every time I cook this dish, it gets new fans and becomes a weekly favorite right away.

Changing Freezer Meals

Put the soup into freezer bags and freeze it flat after combining it and before adding cream or cheese. To get the nicest texture, mix in the cream and let the cheese melt slowly while you finish boiling the soup. This speeds up weeknight dinners even more and keeps the tastes fresh.

Expert Advice

To get the most sweetness out of onions, always sauté them over low heat.
For the finest melt and flavor, shred your own cheddar cheese.
If you want to add more flavor, roast the potatoes ahead of time to give them a smokey depth.

This loaded baked potato soup will lift your mood and please everyone at the table. This warm staple will be something you make over and over again all season long.

Questions and Answers About Recipes

← Is it possible to make this soup vegetarian?
Yes, use veggie broth instead of chicken stock and leave off the bacon. Add smoked paprika or a little liquid smoke for more flavor.
← How can I make the soup thicker?
For a creamier texture, blend more of the potatoes. To get rid of some of the liquid, boil the soup uncovered for a few minutes.
← What are some good garnishes for baked potato soup?
Classic toppings are additional cheddar, crumbled bacon, green onions, chives, and a spoonful of sour cream.
← Is it okay to freeze leftovers?
Yes, let the soup cool all the way down before putting it in sealed containers and freezing it. Reheat slowly, stirring often for the greatest texture.
← Is it okay to use other kinds of potatoes?
For a buttery texture, Yukon Gold potatoes work well, but for the greatest results, don’t use waxy potatoes.