Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is a rich, creamy, and comforting dish that brings all the flavors of a classic loaded baked potato into a warm, hearty bowl.

Packed with crispy bacon, cheddar cheese, sour cream, and green onions, this soup is the ultimate comfort food for chilly nights or cozy gatherings.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board & knife
• Potato masher (optional)
• Ladle
• Measuring cups and spoons

Ingredients Overview

• Potatoes: Russet potatoes create the best texture for a creamy soup.
• Bacon: Adds smoky, crispy bites throughout.
• Cheddar Cheese & Sour Cream: Bring richness and tangy flavor.
• Milk & Heavy Cream: Create a velvety, smooth consistency.

Ingredients

For the Soup

• 6 medium Russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons unsalted butter

For Garnish

• Additional shredded cheddar cheese
• Extra crispy bacon bits
• Chopped green onions
• Sour cream

Directions

Step 1: Cook the Bacon

1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.
2. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.

Step 2: Sauté the Aromatics

1. Add chopped onions to the bacon fat and cook until soft (about 3 minutes).
2. Stir in garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Potatoes

1. Add diced potatoes, chicken broth, salt, pepper, and smoked paprika (if using).
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.

Step 4: Blend the Soup

1. Use a potato masher to mash some of the potatoes for a thick consistency.
2. For a smoother soup, use an immersion blender or blend in batches.

Step 5: Add Dairy & Cheese

1. Stir in milk, heavy cream, butter, cheddar cheese, and sour cream.
2. Simmer on low for another 5 minutes, stirring until creamy and smooth.

Step 6: Serve & Garnish

1. Ladle soup into bowls and top with extra shredded cheddar, crispy bacon bits, chopped green onions, and a dollop of sour cream.
2. Serve hot with crusty bread or garlic toast.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~450
• Fat: ~28g
• Carbohydrates: ~40g
• Protein: ~15g

Expert Tips

• For Extra Creaminess: Blend half the soup and leave some potato chunks for texture.
• Make It Spicier: Add cayenne pepper or diced jalapeños.
• Use Leftover Baked Potatoes: Skip boiling and just mash into the broth.

FAQs

Can I make this soup ahead of time?
Yes! Reheat gently over low heat, adding a splash of milk if it thickens too much.

What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days.

Can I freeze potato soup?
Yes, but dairy-based soups may separate. Reheat slowly and whisk well before serving.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days.
• Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

Substitutions & Variations

• Vegetarian Option: Skip bacon and use vegetable broth.
• Gluten-Free: Ensure broth and toppings are gluten-free.
• Lighter Version: Use low-fat milk and Greek yogurt instead of cream and sour cream.

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is a rich, creamy, and comforting dish that brings all the flavors of a classic loaded baked potato into a warm, hearty bowl.

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Equipment

• - Large pot or Dutch oven
• - Cutting board & knife
• - Potato masher (optional)
• - Ladle
• Measuring cups and spoons

Ingredients

  

• #### **For the Soup**
• - 6 medium Russet potatoes peeled and diced
• - 6 slices bacon chopped
• - 1 small onion finely chopped
• - 3 cloves garlic minced
• - 3 cups chicken broth
• - 2 cups whole milk
• - 1 cup heavy cream
• - 1/2 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1/2 teaspoon smoked paprika optional
• - 1 cup shredded sharp cheddar cheese
• - 1/2 cup sour cream
• - 2 tablespoons unsalted butter
• #### **For Garnish**
• - Additional shredded cheddar cheese
• - Extra crispy bacon bits
• - Chopped green onions
• - Sour cream

Instructions

 

• #### **Step 1: Cook the Bacon**
• In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.
• Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
• #### **Step 2: Sauté the Aromatics**
• Add chopped onions to the bacon fat and cook until soft (about 3 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• #### **Step 3: Cook the Potatoes**
• Add diced potatoes, chicken broth, salt, pepper, and smoked paprika (if using).
• Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
• #### **Step 4: Blend the Soup**
• Use a potato masher to mash some of the potatoes for a thick consistency.
• For a smoother soup, use an immersion blender or blend in batches.
• #### **Step 5: Add Dairy & Cheese**
• Stir in milk, heavy cream, butter, cheddar cheese, and sour cream.
• Simmer on low for another 5 minutes, stirring until creamy and smooth.
• #### **Step 6: Serve & Garnish**
• Ladle soup into bowls and top with extra shredded cheddar, crispy bacon bits, chopped green onions, and a dollop of sour cream.
• Serve hot with crusty bread or garlic toast.