Few things scream comfort food quite like a steaming bowl of potato soup. And when it’s loaded with cheese, bacon, and all your favorite baked potato toppings, it becomes the kind of meal that makes everyone at the table happy. This 5-Ingredient Loaded Baked Potato Soup is rich, creamy, and surprisingly easy to make.
With just five simple ingredients, you can whip up a hearty bowl of soup that feels like it simmered all day—perfect for busy weeknights, cozy weekends, or when you just need something filling and satisfying. It’s like eating a loaded baked potato, but in soup form!
Table of Contents
Why Make This 5-Ingredient Loaded Baked Potato Soup?
Here’s why you’ll want this recipe in your rotation:
- Quick & Simple: Only five ingredients, ready in under 40 minutes.
- Comfort in a Bowl: Creamy, cheesy, and topped with bacon and green onions.
- Budget-Friendly: Affordable pantry staples come together to make a full meal.
- Crowd-Pleaser: Perfect for family dinners, potlucks, or game nights.
This soup tastes indulgent while being incredibly easy to prepare.
Why Will You Love This 5-Ingredient Loaded Baked Potato Soup?
You’ll adore this recipe because:
- It’s hearty and filling—perfect as a main dish.
- It’s versatile—add toppings to customize it.
- It’s family-friendly—kids and adults will happily eat it.
- It’s comforting—like a hug in a bowl on cold days.
How to Make 5-Ingredient Loaded Baked Potato Soup?
Ingredients:
- 4 large russet potatoes (baked or boiled until tender)
- 3 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 4 slices cooked bacon (crumbled)
(Optional toppings: chopped green onions, extra cheese, butter, or black pepper)
Directions:
- Cook the potatoes: Bake or boil the potatoes until tender. Peel if desired, then roughly mash.
- Simmer with broth: In a large pot, combine the mashed potatoes and broth. Stir until smooth and bring to a gentle simmer.
- Add cheese & sour cream: Stir in the shredded cheddar and sour cream until the soup is creamy and cheesy.
- Add bacon: Mix in half of the crumbled bacon for flavor.
- Serve loaded: Ladle into bowls and top with the remaining bacon, green onions, and extra cheese if you like.
How to Serve 5-Ingredient Loaded Baked Potato Soup?
This soup is hearty on its own but pairs beautifully with:
- Crusty bread or garlic toast for dipping.
- A crisp green salad to balance the richness.
- Grilled chicken or steak for a protein-packed meal.
- Roasted vegetables for extra nutrition.
The Best Way To Store 5-Ingredient Loaded Baked Potato Soup
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Best enjoyed fresh, but you can freeze for up to 2 months (note: sour cream may slightly change texture).
- Reheating: Warm gently on the stove, stirring often. Add a splash of broth or milk to bring back the creaminess.
Tips to Make 5-Ingredient Loaded Baked Potato Soup
- Bake the potatoes instead of boiling for a richer, roasted flavor.
- Use sharp cheddar for the best cheesy taste.
- Stir in a pat of butter for extra creaminess.
- Keep toppings separate when storing so they stay fresh and crunchy.
- For thicker soup, mash more of the potatoes before simmering.
Nutritional Benefits
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | ~310 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Calcium | 20% DV |
| Potassium | 25% DV |
| Vitamin C | 15% DV |
Variation
- Lighter Version: Swap sour cream for Greek yogurt.
- Extra Veggies: Stir in broccoli, cauliflower, or corn.
- Spicy Kick: Add a dash of cayenne, paprika, or hot sauce.
- Meat Lovers: Add shredded chicken or ham for more protein.
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5-Ingredient Loaded Baked Potato Soup
Equipment
- large soup pot
- potato masher or fork
- knife
- cutting board
- ladle
Ingredients
- 4 large russet potatoes, baked or boiled until tender
- 3 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 4 slices cooked bacon, crumbled
- Optional toppings: green onions, extra cheese, black pepper, butter
Instructions
- Bake or boil the potatoes until fork-tender. Peel if desired, then roughly mash using a fork or potato masher.
- In a large soup pot, combine the mashed potatoes with broth. Stir to combine and bring to a gentle simmer over medium heat.
- Stir in shredded cheddar and sour cream. Mix until fully melted and smooth, creating a creamy base.
- Add half the crumbled bacon to the soup and stir. Reserve the rest for topping before serving.
- Ladle into bowls and top with remaining bacon, green onions, extra cheese, or a pat of butter. Serve hot.
Notes
Nutrition
FAQs
Q1: Can I make this soup vegetarian?
Yes! Just use vegetable broth and skip the bacon (or use veggie bacon).
Q2: Can I make it ahead of time?
Absolutely. Store in the fridge and reheat gently when ready to serve.
Q3: Can I leave the potato skins on?
Yes! It adds texture and nutrients, just scrub the potatoes well.
Q4: Can I use instant mashed potatoes?
Yes, for a shortcut! Just whisk them into the broth and continue with the recipe.
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Conclusion
This 5-Ingredient Loaded Baked Potato Soup is everything you want in a comfort food recipe: creamy, cheesy, hearty, and loaded with flavor. With only a few pantry staples, you can make a dish that tastes like it took hours but is ready in less than 40 minutes.
Whether you’re serving it for a cozy weeknight dinner, a family gathering, or a chilly weekend lunch, this soup is guaranteed to be a hit. Don’t be surprised if it becomes a regular in your kitchen!