Creamy, Comforting, and Packed with Classic Flavor

There’s nothing quite like a warm bowl of soup on a cold night, and this Loaded Baked Potato Soup is pure comfort in a bowl. It’s rich, creamy, and filled with all the flavors you love from a classic loaded baked potato — crispy bacon, tender potatoes, sharp cheddar cheese, and a touch of sour cream to bring it all together.

This Loaded Baked Potato Soup is simple to make with everyday ingredients, yet it tastes like something you’d order at your favorite cozy restaurant. Whether you’re making it for a weeknight dinner, a slow weekend meal, or to warm up after a long day, this recipe is one I know you’ll come back to again and again.

Why You’ll Love This Loaded Baked Potato Soup

  • Made with simple, from-scratch ingredients
  • Creamy and hearty without being complicated
  • Full of classic loaded baked potato flavors
  • Perfect for chilly nights and comfort meals
  • Easy to customize with your favorite toppings

How to Serve Loaded Baked Potato Soup

This soup is filling on its own, but it also pairs beautifully with:

  • Crusty bread or sourdough for dipping
  • Side salad with a light vinaigrette
  • Homemade biscuits or rolls
  • Extra toppings bar for family-style serving

Prep Time

15 minutes

Cook Time

35 minutes

Serves

4

Ingredients

  • 12 oz bacon, diced
  • 1 medium white onion, diced
  • 6 cloves garlic, minced
  • 4 tbsp unbleached all-purpose flour
  • 4 large russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 6 oz freshly shredded extra sharp cheddar cheese, divided
  • 1 1/2 tsp pink Himalayan sea salt
  • 1/2 tsp black pepper
  • Chopped chives or scallions, for garnish

Steps

  1. In a large Dutch oven or stock pot, cook the diced bacon over medium heat until fully cooked and crisp.
  2. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 4 tablespoons of the bacon fat in the pot and keep it over medium heat.
  3. Add the diced onion to the pot and cook for about 5 minutes, until softened and translucent.
  4. Add the minced garlic and stir for about 30 seconds, until fragrant. Slowly stir in the flour until fully dissolved and combined with the fat. Gradually stir in the chicken broth and cook for 2–3 minutes, allowing the mixture to thicken slightly.
  5. Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Season with salt and pepper. Use a potato masher or pastry cutter to lightly mash the potatoes. Mash to your preferred consistency — slightly chunky or smoother.
  7. Stir in the milk, sour cream, and 4 oz of the shredded cheddar cheese. Reduce heat to low, cover, and cook for an additional 5 minutes, stirring occasionally.
  8. Stir the cooked bacon back into the soup, reserving some for garnish if desired.
  9. Serve hot and top with remaining cheese, extra bacon, sour cream, and chopped chives or scallions. Enjoy!

Recipe Notes & Variations

Potato Options

Baby red potatoes can be used in place of russet potatoes. They are lower in starch and create a slightly lighter texture.

Broth Substitution

Use vegetable broth instead of chicken broth if needed.

Extra Creamy Option

For a thicker soup, mash more of the potatoes or add an extra 1/4 cup of sour cream.

Make It Spicy

Add a pinch of cayenne pepper or red pepper flakes for a little heat.

Storage & Make-Ahead Tips

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days
  • Reheat gently on the stovetop over low heat, stirring occasionally
  • Add a splash of milk or broth when reheating if the soup thickens

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