There’s something magical about a steaming bowl of loaded baked potato soup on a chilly day. It’s rich, creamy, and full of everything we love about a classic baked potato—crispy bacon, gooey cheese, tangy sour cream, and fresh green onions—all stirred into a silky potato base.
This soup isn’t just a meal; it’s comfort in a bowl. Whether you’re curled up on the couch, feeding a hungry family, or hosting friends, comforting loaded baked potato soup always hits the spot. And the best part? It’s easy to make at home with simple ingredients.
Table of Contents
Why Make This Comforting Loaded Baked Potato Soup?
- All the flavors of a baked potato—but in spoonable form.
- Hearty & filling—a complete meal in one bowl.
- Perfect for gatherings—easy to double and serve family-style.
- Cozy & comforting—ideal for cold evenings or lazy weekends.
- Customizable—pile on your favorite toppings!
This soup is one of those recipes that turns an ordinary dinner into something extra special.
Why Will You Love This Recipe?
- It’s restaurant-quality but easy to make at home.
- It’s family-friendly—kids and adults alike will clean their bowls.
- It’s indulgent yet affordable—made with simple, budget ingredients.
- It’s great for leftovers—tastes even better the next day.
- It’s a crowd-pleaser—especially when you set up a topping bar.
How to Make Comforting Loaded Baked Potato Soup
Ingredients:
- 6 medium russet potatoes, baked (or boiled if short on time)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream (optional for extra richness)
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional for depth)
- 3 green onions, sliced (for garnish)
- Sour cream (for topping)
Directions:
- Bake the potatoes. Preheat oven to 400°F. Scrub and dry potatoes, poke with a fork, and bake 45–55 minutes until tender. Cool slightly, then scoop flesh into a bowl. (Shortcut: microwave or boil if pressed for time.)
- Cook bacon. In a large pot, cook bacon until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon bacon grease in pot.
- Sauté aromatics. Add butter to the pot with bacon grease. Stir in onions and garlic, cooking until softened (3–4 minutes).
- Make roux. Sprinkle flour over onions, whisk, and cook 1–2 minutes.
- Add liquids. Slowly whisk in chicken broth, then milk and cream. Bring to a gentle simmer.
- Add potatoes. Stir in baked potato flesh, mashing lightly for thickness while leaving some chunks.
- Add cheese & seasonings. Stir in cheddar, salt, pepper, and paprika until smooth and creamy.
- Finish. Stir in half the crumbled bacon. Simmer 5 minutes.
- Serve. Ladle into bowls, top with more bacon, cheese, green onions, and sour cream.
How to Serve Comforting Loaded Baked Potato Soup
This soup is practically a full meal, but here are some great pairings:
- Crusty bread or garlic toast for dipping
- A fresh side salad
- A toppings bar with extra bacon, cheese, sour cream, and chives
- A cozy night in with warm blankets and good company
The Best Way to Store Loaded Baked Potato Soup
- Refrigerator: Store in airtight containers up to 4 days. Reheat gently on the stove, adding a splash of milk if thick.
- Freezer: This soup freezes for up to 2 months. Reheat slowly and stir in extra cheese or cream to revive creaminess.
Tips to Make the Best Loaded Baked Potato Soup
- Bake the potatoes for maximum flavor (but boiling works if you’re in a rush).
- Don’t over-blend—leave some potato chunks for texture.
- Use sharp cheddar for deeper cheesy flavor.
- Crisp bacon separately and add at the end for crunch.
- Top generously—the fun of this soup is in the toppings!
Variations
- Vegetarian: Use veggie broth and skip bacon. Add roasted mushrooms or smoked paprika for umami.
- Lighter: Swap heavy cream for extra milk, or use half-and-half.
- Spicy: Stir in diced jalapeños or hot sauce for heat.
- Extra Cheesy: Add a mix of cheddar and Monterey Jack.
Loaded Baked Potato Soup
Equipment
- oven
- large pot
- knife
- cutting board
- Whisk
- ladle
- baking sheet
- Measuring cups and spoons
Ingredients
- 6 medium russet potatoes, baked or boiled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream (optional)
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp salt (adjust to taste)
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika (optional)
- 3 green onions, sliced, for garnish
- sour cream (for topping)
Instructions
- Preheat oven to 400°F. Scrub potatoes, poke with fork, and bake 45–55 minutes until tender. Scoop flesh once cooled. (Shortcut: microwave or boil if short on time.)
- In a large pot, cook bacon until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon bacon grease in the pot.
- Add butter to bacon grease, then sauté onion and garlic until softened, 3–4 minutes.
- Sprinkle flour over onion mixture, whisk, and cook 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, then add milk and cream. Simmer gently.
- Stir in baked potato flesh, lightly mashing for thickness while leaving chunks.
- Stir in cheddar cheese, salt, pepper, and smoked paprika until smooth and creamy.
- Stir in half the bacon. Simmer 5 minutes for flavors to meld.
- Serve hot, topped with remaining bacon, cheese, green onions, and sour cream.
Notes
Nutrition
FAQs
1. Can I use leftover baked potatoes?
Yes! This soup is a fantastic way to use up leftover baked potatoes.
2. How do I thicken the soup without flour?
Use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
3. Can I make it in a slow cooker?
Yes—add everything except cheese and cream to the crockpot and cook on low 6–7 hours. Stir in cheese and cream before serving.
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Conclusion
This comforting loaded baked potato soup has everything you love about a classic baked potato—fluffy potatoes, crispy bacon, melty cheese, and creamy sour cream—brought together in one cozy bowl. Perfect for family dinners, gatherings, or simply warming up on a cold night, this soup is a true comfort food classic.
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