There’s nothing quite as satisfying as a warm bowl of creamy, hearty soup on a chilly evening. If you’re craving the ultimate comfort food, look no further than Loaded Baked Potato Soup. Packed with all the flavors of a classic loaded baked potato—cheese, bacon, sour cream, and chives—this soup delivers a rich, creamy texture that will warm your soul with every spoonful.

Why You’ll Love This Soup

Creamy and Comforting: The velvety texture makes it a satisfying meal for any day of the week.
Full of Flavor: With crispy bacon, sharp cheddar cheese, and green onions, every bite is packed with deliciousness.
Easy to Make: You don’t need to be a master chef to prepare this soup. It’s simple and requires only a few pantry staples.
Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.

Loaded Baked Potato Soup – Ultimate Comfort in a Bowl

Kev

This loaded baked potato soup is thick, creamy, and packed with all the flavors of a classic loaded baked potato. It features hearty russet potatoes, crispy bacon, cheddar cheese, and a rich, velvety broth. Perfect for a cozy meal on a chilly day!

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6

Ingredients

4 large russet potatoes baked and diced
6 slices of bacon cooked and crumbled
1 medium onion finely chopped
2 cloves garlic minced
4 cups chicken broth
2 cups milk whole or 2%
1 cup heavy cream
1 ½ cups shredded cheddar cheese
½ cup sour cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika optional
2 green onions sliced (for garnish)

Instructions

Step 1: Prepare the Ingredients
Bake your potatoes at 400°F (200°C) for about an hour until fork-tender. Once cooled, peel and dice them. Cook the bacon in a large pot or Dutch oven until crispy, then remove and set aside on a paper towel-lined plate. Reserve some of the bacon grease for added flavor.
Step 2: Sauté the Aromatics
In the same pot with a little bacon grease, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds.
Step 3: Create the Soup Base
Sprinkle the flour over the onions and garlic, stirring continuously for about a minute to create a roux. Gradually whisk in the chicken broth to avoid lumps, then add the milk and heavy cream. Stir well and bring to a gentle simmer.
Step 4: Add the Potatoes
Add the diced potatoes to the soup and gently mash some of them with a potato masher to create a thick consistency while leaving some chunks for texture. Stir in the salt, black pepper, and smoked paprika.
Step 5: Stir in the Good Stuff
Reduce the heat to low and stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Let the soup simmer for 10 more minutes, stirring occasionally, until everything is fully incorporated and heated through.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with the remaining crispy bacon, extra shredded cheese, sliced green onions, and an extra dollop of sour cream if desired. Serve with crusty bread or a side of crackers for an extra comforting meal.

Notes

Use Russet Potatoes: They provide the best fluffy texture for this soup.

Don’t Skip the Bacon Grease: A little goes a long way in adding depth of flavor.

Blend for Extra Creaminess: If you prefer a smoother soup, blend half of it before adding the toppings.

Make it Lighter: Substitute heavy cream with half-and-half or more milk for a lower-calorie version.

Make it Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.

Variations to Try

Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
Broccoli and Cheese: Toss in some steamed broccoli for added nutrients.
Loaded with Protein: Stir in shredded rotisserie chicken or cooked sausage.
Dairy-Free Option: Use coconut milk and dairy-free cheese alternatives.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if needed to loosen the consistency.

Final Thoughts

Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings, lazy Sundays, or cozy gatherings with family and friends. It’s a rich, creamy, and flavor-packed dish that feels like a warm hug in a bowl. Whether you enjoy it as a main course or a starter, this soup will quickly become a favorite in your household. So grab a spoon and dig into this satisfying classic—you won’t regret it!