Loaded Baked Potato Soup Recipe
If you’re craving something cozy, comforting, and packed with flavor, this Loaded Baked Potato Soup Recipe is going to be your new favorite go-to. I love how creamy and rich it is, yet it feels hearty enough to serve as a full meal, especially on those chilly nights when you just want to curl up with a bowl of pure comfort. The blend of potatoes, cheese, and crispy bacon feels like all the best parts of a loaded baked potato but in a luscious soup form.
What really makes this Loaded Baked Potato Soup Recipe special is how easy it comes together but still tastes like you spent hours perfecting it. It’s great for meal prep, family dinners, or even impromptu guests — I remember serving this for a winter potluck, and everyone kept asking for seconds! Plus, it’s flexible. You can keep it classic or toss in a few extras to make it your own. Trust me, once you try this, it’ll become one of those recipes you reach for time and again.
Why This Recipe Works
- Balanced Creaminess: The combination of whole milk and heavy cream gives the soup that silky, comforting texture without being overly heavy.
- Flavor Layers: Starting with crispy bacon and sautéed veggies builds a deep, savory base that makes every spoonful flavorful.
- Texture Play: Partially mashing the potatoes keeps the soup thick and hearty, while still offering tender potato bites.
- Easy to Customize: Simple ingredient swaps or adding extra toppings lets you make this Loaded Baked Potato Soup Recipe fit your taste perfectly.
Ingredients & Why They Work
Each ingredient in this Loaded Baked Potato Soup Recipe plays a key role, from the comforting potatoes to the sharp cheddar that melts perfectly into the creamy base. Knowing a few tips about choosing these will help you nail the flavor and texture every time.
- Bacon: Look for thick-cut bacon for extra crispiness and flavor; the rendered fat adds so much depth.
- Unsalted Butter: Balances richness without adding extra salt—great for controlling seasoning.
- Yellow Onion: Adds natural sweetness and aroma when sautéed, forming a flavor backbone.
- Celery: Brings a subtle earthy crunch that compliments the softness of potatoes.
- Shredded Carrots: Not only adds a hint of sweetness but also boosts the soup’s nutrition.
- Garlic Cloves: Fresh garlic gives a warm punch of flavor, much better than powders here.
- All Purpose Flour: Acts as the perfect thickener to turn all those ingredients into a creamy soup.
- Chicken Broth: Using a good-quality broth is key since it enhances savory depth and richness.
- Whole Milk and Heavy Cream: Together, they give the soup a luxuriously creamy texture that’s not too heavy.
- Yukon Gold Potatoes: These are my go-to for soup thanks to their creamy flesh and ability to hold shape when cooked.
- Sharp Cheddar Cheese: Melts beautifully and adds that classic, tangy cheese flavor we associate with loaded potatoes.
- All Purpose Seasoning or Garlic Powder, Onion Powder & Paprika: These spices bring warmth and balance, giving the soup its signature flavor without overpowering.
- Salt and Pepper: Essential final touches for seasoning and brightening all the other flavors.
Make It Your Way
Now here’s the fun part — making this Loaded Baked Potato Soup Recipe truly your own. I usually stick to the classic version, but sometimes I’ll add a little kick or toss in different toppings to keep things interesting. Don’t be afraid to experiment!
- Spicy Kick: Adding a pinch of cayenne or a dash of hot sauce has been a game-changer for me when I want some warmth without overpowering the cheesy comfort.
- Vegetarian Variation: Swap chicken broth for vegetable broth and skip the bacon, or use smoked paprika and crispy fried onions for that smoky depth.
- Extra Veggies: Sometimes I toss in corn kernels or chopped broccoli for a bit of freshness and texture contrast.
- Creamier Texture: For a more indulgent soup, use half-and-half instead of milk or add more heavy cream, but watch the calories!
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Step 1: Crisp the Bacon to Perfection
Start by cooking the bacon in a large pot or Dutch oven over medium heat until it’s perfectly crispy and golden. Remove the bacon with a slotted spoon and set it aside, but don’t dump all that bacon goodness — leave about 2 to 3 tablespoons of the rendered bacon fat in the pot. This is going to be the flavor powerhouse for your soup.
Step 2: Sauté the Veggies
Add the butter to the bacon grease and melt it down, then toss in the diced onion, celery, shredded carrots, and minced garlic. Sauté for about 5 to 7 minutes or until the veggies are soft and fragrant. This part builds a rich base layer of flavor that’s essential to your soup’s depth.
Step 3: Create the Roux
Sprinkle the all-purpose flour over the softened veggies and stir well to coat. Let it cook for about 2 to 3 minutes, stirring frequently. This step helps thicken your soup nicely later without lumps.
Step 4: Add Liquids and Potatoes
Slowly pour in the chicken broth while stirring constantly — this prevents any floury lumps from forming. Then add the whole milk, heavy cream, chopped Yukon Gold potatoes, and your seasoning blend. Give it a good stir to combine everything evenly.
Step 5: Simmer and Soften
Bring the soup to a gentle boil, then cover with a lid and reduce the heat to a simmer. Let it cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender enough to easily pierce with a fork.
Step 6: Mash and Melt
Grab a potato masher and mash some of the potatoes right in the pot — this thickens the soup and gives it that familiar creamy yet chunky texture. Then stir in the shredded sharp cheddar cheese and most of the crispy bacon pieces. Give it a taste and adjust salt and pepper as needed.
Step 7: Serve It Up!
Ladle the hot soup into bowls and garnish with your favorite toppings — I like extra cheese, green onions, more bacon, and a dollop of sour cream. It’s seriously the best way to enjoy this Loaded Baked Potato Soup Recipe.
Tips from My Kitchen
- Save the Bacon Grease: Don’t discard the grease after cooking bacon; it adds incredible smoky depth to the veggies.
- Partial Potato Mash: Mashing only some potatoes keeps the soup creamy but still chunky and rustic.
- Use Sharp Cheddar: The sharper the cheese, the more flavor it adds—mild cheddar just doesn’t cut it here.
- Don’t Overcook the Soup: Over-simmering can make the potatoes too mushy and the soup grainy; stick to the recommended times.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
I always pile on green onions—they bring a fresh punch that brightens the creamy soup wonderfully. Extra shredded cheddar is a no-brainer for that melty cheese goodness, and crispy bacon bits add a smoky crunch that you won’t want to skip. Don’t forget a dollop of sour cream to add a cool tang that balances the richness.
Side Dishes
A crusty baguette or warm dinner rolls are my go-to sides — perfect for dipping. Sometimes I serve it with a simple green salad dressed in a light vinaigrette to cut through the richness and add freshness to the meal.
Creative Ways to Present
For a fun twist at holiday dinners, I like serving this soup in mini bread bowls or inside hollowed-out baked potatoes. It makes a pretty presentation that guests absolutely love, plus it adds a little extra carb comfort to the meal!
Make Ahead and Storage
Storing Leftovers
I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days. Reheating the next day, I find that the flavors actually deepen, making leftovers even better than day one.
Freezing
You can freeze this soup, but keep in mind the potatoes may become a bit grainy after thawing. If you want to freeze, cool fully, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove with a little splash of milk to refresh texture.
Reheating
I reheat on the stove over medium-low heat, stirring frequently to avoid scorching. Adding a little extra milk or cream helps loosen the soup if it’s too thick. Avoid the microwave if possible—it can make the texture uneven.
FAQs
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Can I use other kinds of potatoes for this Loaded Baked Potato Soup Recipe?
Absolutely! Yukon Gold potatoes are my favorite because they hold their shape well and have a creamy texture, but Russets will work too, giving a fluffier, more traditional baked potato flavor. Just keep an eye on cooking time since Russets might break down faster.
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Is this Loaded Baked Potato Soup Recipe gluten-free?
The recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend. Just adjust the quantity to achieve your desired thickness.
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Can I make this soup vegetarian or vegan?
To make it vegetarian, swap chicken broth for vegetable broth and skip the bacon or replace it with smoked tempeh or mushrooms for that smoky flavor. For vegan, use dairy-free milk and cream alternatives, vegan cheese, and consider using coconut oil or vegan butter instead of regular butter.
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How thick should the soup be?
The soup should be creamy but not too thick that it’s like mashed potatoes. It’s great when you can easily ladle it, with some potato chunks giving texture but a smooth, cozy broth surrounding them.
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What toppings go best with Loaded Baked Potato Soup Recipe?
Classic toppings like crumbled bacon, shredded cheddar, chopped green onions, and a dollop of sour cream are perfect additions. Feel free to add chives, diced jalapeños for heat, or even a sprinkle of crispy fried onions for some crunch.
Final Thoughts
This Loaded Baked Potato Soup Recipe holds a special place in my heart because it reminds me of those chilly family dinners when everyone gathers around the table, enjoying something warm and homemade. It’s such a simple recipe to pull together but feels like a cozy hug in a bowl. I really hope you give it a try—you’ll find it’s a comforting classic that’s easy to love and easy to make your own. Whatever your tweaks or toppings, enjoy every spoonful!
PrintLoaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup is a rich, comforting bowl full of crispy bacon, tender Yukon Gold potatoes, and sharp cheddar cheese. Perfect for chilly days, it combines sauteed vegetables, creamy dairy, and hearty potatoes into a thick, flavorful soup that mimics the classic baked potato toppings. Serve with optional green onions, extra cheese, bacon, or sour cream for a deliciously satisfying meal.
Ingredients
Main Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 6 Garlic Cloves, minced
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded, plus extra for topping
- 1 tbsp All Purpose Seasoning (or 1 tsp each garlic powder, onion powder, and paprika)
- Salt and Pepper to taste
Optional Toppings
- Green Onions
- Extra Cheese
- Extra Bacon
- Sour Cream
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving 2-3 tablespoons of the bacon grease in the pot.
- Sauté Vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onion, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften.
- Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to cook off the raw flour taste.
- Add Liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
- Add Dairy and Potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and all-purpose seasoning. Mix well.
- Simmer Soup: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash Potatoes: Use a potato masher to mash some of the potatoes in the soup, creating a thicker, creamier texture.
- Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved cooked bacon.
- Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot with optional toppings like green onions, extra cheese, bacon, or sour cream.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds its shape well.
- For a thicker soup, mash more potatoes or add a bit more flour during the sauté step.
- Chicken broth can be substituted with vegetable broth for a lighter flavor.
- Optional toppings add extra flavor and texture, but the soup is delicious on its own.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg