Introduction

Loaded Baked Potato Soup is a warm, comforting dish that captures all the flavors of a classic loaded baked potato in a creamy, hearty soup. Perfect for chilly evenings, this soup combines tender potatoes, sharp cheddar, crispy bacon, and tangy sour cream for an indulgent yet easy meal. It’s ideal for family dinners or casual gatherings.

A white bowl filled with creamy yellow potato soup that contains visible chunks of pale potato pieces throughout. On top, there are layers of shredded bright orange cheddar cheese, small crispy pieces of dark red bacon, and chopped green onions scattered evenly. In the center, there is a dollop of white sour cream topped with a few green onion slices. The bowl sits on a white plate with a shiny silver spoon next to it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, baked, cooled slightly, and diced

4 tablespoons unsalted butter

1 small yellow onion, finely diced

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

2 cups whole milk

1 cup heavy cream

1 cup sour cream

1 1/2 cups shredded sharp cheddar cheese

6 slices bacon, cooked crisp and crumbled

3 green onions, sliced

1 teaspoon salt, adjust to taste

1/2 teaspoon black pepper

Optional toppings: extra shredded cheddar cheese, extra crumbled bacon, chopped green onions, a dollop of sour cream

Instructions

Step 1: Bake the potatoes ahead of time until tender. Once cool enough to handle, dice them into bite-size chunks and set aside.

Step 2: In a large pot or Dutch oven over medium heat, melt the butter. Add the diced onion and cook for about 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Sprinkle the flour over the onions and stir continuously for about 1 minute to create a light roux that will help thicken the soup.

Step 4: Slowly whisk in the chicken broth, making sure there are no lumps. Then add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.

Step 5: Stir in the diced baked potatoes and let the soup simmer for about 10 minutes so the flavors combine and the soup thickens slightly.

Step 6: Reduce the heat to low and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.

Step 7: Add most of the crumbled bacon and sliced green onions, saving a little for garnish. Season with salt and black pepper to taste.

Step 8: Ladle the soup into bowls and top with extra cheese, bacon, green onions, or a dollop of sour cream if desired.

Tips & Variations

Use russet potatoes for the best texture; leave the skins on for a rustic feel or peel them for a smoother soup.

Substitute turkey bacon or pancetta for a different smoky flavor.

For a gluten-free version, use a cornstarch slurry in place of flour.

Make a slow cooker version by adding potatoes, onions, garlic, and broth to the slow cooker and cooking on low for 6–7 hours, then stir in dairy ingredients at the end.

Try replacing potatoes with cauliflower for a low-carb option.

Add diced jalapeños or cayenne pepper for a spicy kick.

Double the cheese for an ultra-creamy experience.

Storage

Store leftover Loaded Baked Potato Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth if the soup becomes too thick. Avoid freezing after adding dairy, as it may separate; if freezing, do so before adding milk and sour cream.

FAQs

Can I make Loaded Baked Potato Soup ahead of time?

Yes! This soup reheats beautifully, and the flavors deepen after sitting in the refrigerator overnight.

Can I use baked potatoes instead of raw potatoes?

Absolutely. Leftover baked or oven roasted potatoes can be chopped and added to the soup for even richer flavor.