Loaded Baked Potato Soup: A Creamy, Cozy Bowl of Pure Comfort
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Few dishes capture the heart of comfort food quite like Loaded Baked Potato Soup. It’s everything you love about a fully loaded baked potato—creamy potatoes, smoky bacon, sharp cheddar, and fresh green onions—transformed into a warm, silky soup that feels like a cozy hug in a bowl.
Whether you’re fighting off chilly weather, craving something rich and satisfying, or simply wanting a one-pot meal the whole family will devour, this soup is a guaranteed hit. It’s thick, hearty, and layered with flavor, yet surprisingly simple to make.
Why This Soup Stands Out
✔ Creamy & Hearty
Thick, rich, and packed with tender potatoes.
✔ Fully Loaded Flavor
Bacon, cheese, sour cream, green onions—it has it all.
✔ One-Pot and Easy
Minimal fuss, fast cleanup, and pantry-friendly ingredients.
✔ Perfect for Leftovers
Thickens and tastes even better the next day.
Ingredients You’ll Need
Base
6–7 medium russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups milk
1 cup heavy cream
4 tablespoons butter
1/4 cup flour
Salt and pepper, to taste
Add-Ins & Toppings
6 slices bacon, cooked and crumbled
1 1/2 cups shredded sharp cheddar
1/2 cup sour cream
Sliced green onions
Extra cheddar and bacon for topping
How to Make Loaded Baked Potato Soup
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Loaded Baked Potato Soup: A Creamy, Cozy Bowl of Pure Comfort
How to Make Loaded Baked Potato Soup
1. Cook the Bacon
In a large pot or Dutch oven, cook the bacon until crispy.
Remove from pot and set aside, leaving some drippings behind for flavor.
2. Sauté the Aromatics
Add butter to the pot with the bacon drippings.
Sauté the chopped onion until soft and translucent.
Stir in the garlic and cook for another 30 seconds.
3. Build the Base
Sprinkle in the flour and stir to form a thick paste (roux).
Let it cook for 1 minute to remove the raw flour taste.
Slowly whisk in chicken broth, ensuring the mixture stays smooth.
Add the diced potatoes and bring to a gentle boil.
4. Simmer Until Tender
Reduce heat and simmer for 15–20 minutes, or until the potatoes are soft enough to mash.
Partially mash the potatoes in the pot for a thicker texture, or leave them chunky—your preference!
5. Add the Creamy Goodness
Stir in the milk, heavy cream, sour cream, shredded cheddar, and half of the cooked bacon.
Simmer for another 5–10 minutes until everything is creamy and well blended.
Season with salt and pepper to taste.
6. Top and Serve
Ladle the soup into bowls and load it up:
Extra cheddar
Crispy bacon
Chopped green onions
A dollop of sour cream
Each topping adds even more baked-potato flavor.
Tips for Best Results
✔ Use Russet Potatoes
They break down easily, creating a naturally creamy soup.
✔ Don’t Skip the Roux
It thickens the soup and prevents a watery consistency.
✔ Add Cheese Off the Heat
Keeps it smooth and prevents graininess.
✔ Adjust Texture Your Way
Mash more for a smooth soup, or leave bigger chunks for a hearty bite.
Delicious Variations
🔸 Loaded Potato & Ham Soup
Add diced cooked ham instead of bacon (or along with it!).
🔸 Spicy Ranch Potato Soup
Add ranch seasoning and diced jalapeños.
🔸 Broccoli Cheddar Potato Soup
Stir in chopped steamed broccoli.
🔸 Lightened-Up Version
Swap heavy cream for half-and-half and use turkey bacon.
Why You’ll Make This Again and Again
Loaded Baked Potato Soup takes everything comforting about a classic baked potato and turns it into a spoon-friendly, soul-soothing meal. It’s perfect for weeknight dinners, snowy days, potlucks, or meal-prep lunches. With its creamy base and rich layers of flavor, it’s one of those recipes that instantly becomes a household favorite.
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