Loaded Baked Potato Soup is the ultimate comfort food, combining the creamy, hearty goodness of potatoes with the rich flavors of cheese, bacon, sour cream, and green onions. This soup captures the essence of a fully loaded baked potato in a warm, comforting bowl.

Thick, velvety, and satisfying, it’s perfect for cold evenings, family dinners, or anytime you crave a soul-soothing meal. What makes this soup truly irresistible is the combination of textures and flavors: creamy potatoes, crispy bacon, melty cheese, and the tangy touch of sour cream.

Why I Love This Recipe

I love this recipe because it’s rich, creamy, and deeply satisfying. Every spoonful feels indulgent, yet it’s made from wholesome ingredients like potatoes and onions.

The mix of toppings—cheese, bacon, and green onions—adds bursts of flavor and texture that make each bite exciting.

Why This is a Must-Try Dish

Creamy and hearty: Perfect for cold days and comfort cravings.
Flavor-packed: Cheddar, bacon, and sour cream create a symphony of taste.
Easy to prepare: One-pot soup with simple ingredients.
Family-friendly: Loved by kids and adults alike.
Versatile: Can be customized with toppings and mix-ins.

Preparation & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: ~420 kcal per serving

Cuisine & Course

Cuisine: American / Comfort Food
Course: Soup / Main Course / Lunch or Dinner

Ingredients

For the Soup:

6 medium russet potatoes, peeled and diced
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth (or vegetable broth for vegetarian version)
1 cup milk (or heavy cream for extra richness)
½ cup sour cream
1 cup shredded cheddar cheese
6 slices cooked bacon, crumbled
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper, to taste
¼ tsp paprika (optional)
2 green onions, chopped (for garnish)

Simple Cooking Directions

Sauté onion and garlic in butter until translucent.
Stir in flour and cook for 1 minute to form a roux.
Add diced potatoes and chicken broth, bring to a boil, then simmer until potatoes are tender.
Blend half the soup for creamy texture (optional).
Stir in milk, cheddar cheese, and sour cream until smooth.
Season with salt, pepper, and paprika.
Serve topped with bacon, green onions, and extra cheese.

Step-by-Step Preparation Method

Step 1 – Prep Ingredients

Peel and dice potatoes.
Dice onion and mince garlic.
Cook and crumble bacon if not already done.

Step 2 – Sauté Aromatics

In a large pot, melt butter over medium heat.
Add diced onion and garlic, sauté 3–4 minutes until soft and fragrant.

Step 3 – Make the Roux

Sprinkle in flour and stir continuously for 1 minute to form a roux, which will thicken the soup.

Step 4 – Cook Potatoes

Add diced potatoes and chicken broth to the pot.
Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

Step 5 – Blend Soup (Optional)

For a smoother texture, remove half the soup and blend until creamy, then return to the pot.
Or use an immersion blender to blend partially in the pot for a slightly chunky texture.

Step 6 – Add Creaminess

Stir in milk, shredded cheddar, and sour cream.
Cook 3–5 minutes until cheese melts and soup is creamy.
Season with salt, pepper, and paprika to taste.

Step 7 – Serve

Ladle soup into bowls.
Top with crumbled bacon, chopped green onions, extra shredded cheese, and a dollop of sour cream if desired.

How to Serve

Serve hot in bowls with crusty bread, garlic bread, or crackers.
Garnish with fresh herbs like parsley or chives for extra color.
Pair with a light side salad for a balanced meal.

Recipe Tips

For extra depth, roast the potatoes in the oven before adding to the soup.
Use half milk and half cream for richer soup without being too heavy.
Stir constantly after adding cheese to prevent clumping.
For a smoother soup, use an immersion blender or blend in batches in a regular blender.
Adjust thickness by adding more broth or milk as needed.

Variations

Loaded Veggie: Add corn, peas, or sautéed mushrooms for extra vegetables.
Spicy Version: Add a pinch of cayenne pepper or smoked paprika.
Bacon-Free: Omit bacon and use roasted chickpeas or sautéed mushrooms for crunch.
Cheese Variations: Use pepper jack or gouda for a different flavor profile.
Creamy Herb: Add fresh thyme or rosemary for a fragrant twist.

Freezing & Storage

Refrigeration: Store in an airtight container for up to 3–4 days.
Freezing: Freeze cooled soup in airtight containers for up to 2 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add extra milk if soup thickens too much.

Special Equipment Needed

Large soup pot or Dutch oven
Knife and cutting board
Immersion blender or regular blender (optional)
Wooden spoon or spatula

FAQ

Q: Can I make this soup vegetarian?
Yes, use vegetable broth and omit bacon or use plant-based alternatives.

Q: Can I use sweet potatoes instead of russet potatoes?
Yes, but the soup will have a slightly sweeter flavor and orange color.

Q: Can I prepare this soup ahead of time?
Yes, prepare up to the point of adding cheese and sour cream. Reheat and add these ingredients before serving.

Q: Can I make this soup thicker or thinner?
Adjust thickness by adding more milk or broth as needed.

Q: Can I use pre-cooked or leftover potatoes?
Yes, just reduce the simmering time accordingly.

Conclusion

Loaded Baked Potato Soup is a rich, creamy, and comforting soup that brings all the flavors of a fully loaded baked potato into a warm, satisfying bowl. Perfect for family dinners, chilly evenings, or anytime you crave a hearty, flavorful soup, this recipe is both easy to make and endlessly customizable. With its combination of tender potatoes, creamy cheese, savory bacon, and fresh toppings, it’s sure to become a favorite comfort food in your home.