Oh my gosh, you guys – this loaded baked potato soup is my ultimate cold-weather lifesaver! After years of tweaking (and many, many batches taste-tested by my very opinionated kids), I’ve finally perfected this creamy dream of a soup. Picture this: velvety potato goodness packed with crispy bacon, melty cheddar, and fresh green onions – basically all the best parts of a loaded baked potato, but in cozy soup form.
When the temperature drops or someone in our house catches a sniffle, this is the first recipe I reach for. It comes together in about 40 minutes (yes, really!), and that first steamy, cheesy bite instantly makes everything better. Trust me, once you try my version with its perfect balance of rich and comforting flavors, you’ll understand why this soup has become our family’s winter tradition.
Table of Contents
Table of Contents
Why You’ll Love This Loaded Baked Potato Soup
Oh, where do I even start? This soup is basically a warm hug in a bowl, and here’s why it’s become my go-to:
- Creamy dreaminess – That silky texture? It’s like all your favorite baked potato toppings melted into perfection
- Comfort in minutes – From chopping to serving in about 40 minutes (faster than baking actual potatoes!)
- Totally customizable – Add extra cheese, swap toppings, or make it spicy – it’s your cozy canvas
- Leftover magic – Tastes even better the next day (if it lasts that long!)
- Kid-approved – My picky eaters gobble this up without complaints (miracle alert!)
Seriously, this soup checks all the boxes for busy weeknights, sick days, or when you just need something soul-warming. The bacon doesn’t hurt either!
Ingredients for Loaded Baked Potato Soup
Gathering your ingredients is half the battle, and luckily this soup keeps things simple! Here’s what you’ll need to create that dreamy loaded baked potato flavor:
- Base: 4 slices bacon (chopped), 3 tbsp butter
- Aromatics: 1 small onion (diced), 2 cloves garlic (minced)
- Thickener: 1/4 cup all-purpose flour (packed)
- Liquids: 3 cups chicken broth, 2 cups milk
- Potatoes: 4 medium russet potatoes (peeled and diced into 1/2-inch cubes)
- Creaminess: 1 cup shredded cheddar cheese, 1/2 cup sour cream
- Seasonings: Salt and pepper to taste
- Garnish: 2 green onions, sliced
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – this soup is super flexible! Swap turkey bacon for regular, use gluten-free flour if needed, or try almond milk for dairy-free (though it won’t be as creamy). For extra flavor, bake your potatoes first – just scoop out the flesh after baking. And hey, if you’re feeling fancy, smoked cheddar takes this soup to another level!
Equipment You’ll Need
Don’t worry – no fancy gadgets required here! For this loaded baked potato soup, you’ll just need:
- A large pot (this soup likes to bubble away comfortably)
- Whisk for making that perfect roux
- Potato masher or immersion blender (I use both – masher for texture, blender for silky smoothness)
- Measuring cups and spoons (no eyeballing the flour – trust me on this!)
That’s it! Now let’s get cooking.
How to Make Loaded Baked Potato Soup
Okay, let’s get cooking! I promise this is easier than it sounds – just follow these simple steps for the creamiest, dreamiest potato soup you’ve ever tasted:
- Crisp that bacon: In your large pot, cook the chopped bacon over medium heat until it’s nice and crispy (about 5 minutes). Remove with a slotted spoon and set aside – but leave that glorious bacon fat in the pot!
- Sauté the aromatics: Add butter to the bacon fat (yes, we’re doubling up on flavor!) and toss in your diced onion and minced garlic. Cook until they’re soft and fragrant, about 3 minutes. Your kitchen should smell amazing right now!
- Make the roux: Sprinkle in the flour and stir constantly for 1-2 minutes – this cooks out the raw flour taste and creates our thickening base. It should look like wet sand.
- Whisk in liquids: Slowly pour in the chicken broth and milk while whisking constantly to avoid lumps. Keep whisking until everything is smooth and slightly thickened.
- Add potatoes: Dump in those diced potatoes and bring everything to a gentle simmer. Let it bubble away for 15-20 minutes until the potatoes are fork-tender.
- Get creamy: Here’s where the magic happens! Use a potato masher to break up about half the potatoes – I like leaving some chunks for texture. If you prefer it smoother, give it a few pulses with an immersion blender.
- Cheese time! Reduce heat to low and stir in the cheddar cheese and sour cream until everything is melted and dreamy. Season with salt and pepper to taste.
- Serve it up: Ladle into bowls and top with your crispy bacon, extra cheese, and fresh green onions. Pure comfort in a bowl!
40-Minute Loaded Baked Potato Soup
A creamy and comforting loaded baked potato soup with all the classic toppings like bacon, cheddar cheese, and green onions.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 4 medium russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cook bacon until crisp. Remove and set aside, leaving the fat in the pot.
- Add butter to the pot and sauté onion and garlic until soft.
- Stir in flour to make a roux, cooking for 1-2 minutes.
- Whisk in chicken broth and milk, stirring until smooth.
- Add diced potatoes and simmer until tender, about 15-20 minutes.
- Use a potato masher or immersion blender to partially blend the soup for a creamy texture.
- Stir in cheddar cheese and sour cream until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon, extra cheese, and green onions.
Notes
- For a richer soup, use half-and-half or heavy cream instead of milk.
- You can bake the potatoes beforehand for a deeper flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg
Tips for Perfect Loaded Baked Potato Soup
A few pro tips from my many soup-making adventures:
- Don’t over-blend – you want some potato chunks for that perfect baked potato texture
- If it gets too thick, just whisk in a splash of chicken broth
- Add cheese gradually on low heat to prevent clumping
- For extra flavor, reserve some bacon and cheese for topping each bowl
Serving Suggestions for Loaded Baked Potato Soup
Listen, this soup is glorious all on its own, but let’s talk about taking it to the next level! I love serving mine with crusty bread for dunking (garlic bread if we’re feeling fancy) or a simple green salad to balance the richness. And those toppings? Oh honey – go wild! My family fights over extras like:
- Extra crispy bacon crumbles (because there’s no such thing as too much bacon)
- A dollop of cool sour cream right in the center
- Pickled jalapeños for those who like it spicy
- Crumbled cornbread on top for the ultimate comfort food combo
Honestly? Sometimes we skip dinner plates altogether and just eat it straight from big, cozy mugs while curled up on the couch. No judgement here!
Storage & Reheating Instructions
Now, I know this soup rarely lasts long in my house, but if you’re lucky enough to have leftovers, here’s how to keep the magic alive! Store it in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat – you’ll want to stir in a splash of milk or broth to bring back that creamy texture. One warning though – I don’t recommend freezing this soup. The dairy tends to separate and the potatoes get grainy, which breaks my creamy-soup-loving heart!
Loaded Baked Potato Soup Nutrition Facts
Now, I’m no dietitian, but here’s the scoop on what’s in each comforting bowl of this soup (based on my exact recipe). Remember – nutrition can vary depending on your specific ingredients (like if you go heavy on the cheese – no judgement here!). Per generous serving, you’re looking at:
- Calories: About 420 (worth every single one!)
- Fat: 22g (hello, cheese and bacon!)
- Protein: 16g (potatoes pack more than you’d think)
- Carbs: 42g (mostly from those wholesome potatoes)
- Fiber: 4g (thank you, potato skins if you leave them on!)
Is it health food? Nope. Is it soul food that makes gray winter days better? Absolutely yes!
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this beloved soup – here are the ones that pop up most often!
Can I use frozen potatoes instead of fresh?
Oh honey, I wish! Frozen potatoes tend to release too much water and turn the soup gummy. Fresh russets give you that perfect texture we’re after. But if you’re really in a pinch, try thawing and thoroughly drying frozen diced potatoes first.
How can I make this vegetarian?
Easy peasy! Just swap the chicken broth for veggie broth and skip the bacon (gasp!). I sometimes add smoked paprika to mimic that bacon-y flavor. Mushrooms sautéed in butter make a great topping too!
Why does my soup look grainy?
That usually happens if the soup gets too hot when you add the dairy. Always stir in cheese and sour cream on low heat – patience is key! If it happens, a quick blend with the immersion blender can sometimes save it.
Can I double this recipe for a crowd?
Absolutely! This soup is perfect for doubling (or tripling!). Just use a bigger pot and add 5-10 minutes to the simmering time to ensure those extra potatoes get nice and tender.
Share Your Loaded Baked Potato Soup
I’d love to see your cozy creations! Snap a photo of your loaded baked potato soup masterpiece and tag me on Instagram – nothing makes me happier than seeing your bowls of comfort. And if you’ve got your own special twist on this recipe, leave a comment below so we can all swap ideas. Happy soup season, friends! You can also follow along for more cozy recipes on our Facebook page.
