Loaded Baked Potato Soup
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Nothing beats a big bowl of Loaded Baked Potato Soup on a cold day. It’s thick, creamy, and savory with russet potatoes, cheddar, and sour cream mixed right in, topped with crispy bacon and fresh green onions. Each spoonful is rich, smooth, and honestly the kind of comfort that feels like a warm hug when you need it most.
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I make this for chilly weeknights, football Sundays, and anytime I want a big, comforting homemade dinner the whole table loves. It’s budget-friendly, easy to make ahead, and everyone always cleans their bowl. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Loaded Baked Potato Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Getting through a bowl of baked loaded potato soup is one of the most satisfying parts of making it, so let me walk you through how it all comes together.
Cook the Bacon and Build the Base
Place a Dutch oven, large saucepan, or large pot over medium heat. Add the chopped bacon pieces and cook until crisp, about 6 to 8 minutes.
Remove the bacon with a slotted spoon and set it aside for topping on a paper towel-lined plate to drain excess oil. Leave about 2 tablespoons of bacon fat in the pot because that fat is where all the flavor starts.
Sauté the Onion and Garlic
Add the diced onion directly into the bacon fat and sauté for 3 to 4 minutes, until soft and translucent. Then, add garlic and cook for 1 minute, until fragrant. A silicone spatula or wooden spoon makes it easy to scrape up any bits from the bottom of the pot as you stir.
If you want a heartier, more stew-like texture, sprinkle about 2 tablespoons of flour over the sautéed onion and garlic. Stir it in and cook for about 1 minute to remove the raw flour taste. Just keep in mind that adding flour makes the recipe no longer gluten-free.
Add Potatoes and Broth
Add the diced potatoes and unsalted butter, stirring to coat the potatoes evenly. I use Russet potatoes because they’re rich and fluffy, making them perfect for this recipe, but red potatoes are also fine if you prefer a slightly sweeter, earthy flavor.
Pour in the chicken broth, bring the mixture to a boil, and cook. Chicken stock also works if that’s what you have on hand. A soup pot or large stockpot with a heavy base is perfect for this step since it holds the heat evenly and keeps everything from scorching.
Simmer Until Fork-Tender
Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. You’ll know they’re ready when a fork slides through a piece effortlessly with no resistance.
Blend to Your Desired Texture
Use an immersion blender to blend the soup base to your desired consistency. If you prefer a chunkier texture, a potato masher works beautifully and lets you control exactly how much of the potato chunks stay intact.
Both methods work well, so go with what you have or what sounds most appealing. I usually blend with my powerful immersion blender to create a perfectly creamy soup with relative ease, and sometimes, a sturdy potato ricer when I want some texture.
If the soup thickens up too much after blending, you could always stir in a splash of more milk a little at a time until you reach your preferred consistency. Add it gradually so you don’t accidentally thin it out too much.
Stir In the Dairy and Season
Stir in the whole milk, heavy cream, shredded cheddar cheese, and sour cream. A rotary grater is ideal if you’re shredding your own cheddar, since freshly grated cheese melts into the soup much more smoothly than pre-shredded.
You could also switch to sharp cheddar cheese for a more pronounced, complex flavor if you want. Season generously with salt and pepper. I always use freshly ground black pepper, and for salt, you can use kosher salt for a cleaner taste if preferred.
Finish With a Low Simmer
Simmer over low heat for 5 to 10 minutes, stirring frequently, until the soup is hot and creamy. Do not bring to a boil at this stage, or the dairy will start to separate.
Serve hot in a big bowl, topped with the reserved bacon, extra shredded cheese, and sliced green onions, and don’t hold back when it comes to the cheese bacon topping, because that’s what makes this delicious soup truly loaded and hearty.
Enjoy!
This loaded baked potato soup recipe travels well and is a natural fit for potlucks, family gatherings, and drop-off meals. Transfer it to an insulated soup carrier or a leakproof container, packed in a thermal food bag to keep it hot for up to 2 hours in transit.
Transport the toppings separately in small containers or zip-lock bags so the bacon stays crispy and the green onions stay fresh, then set up a toppings station at your destination so everyone can build their own bowl.
Equipment
- Large stockpot or Dutch oven
Ingredients
- 5 medium russet potatoes peeled and diced
- 3 ounces bacon around 6 slices, chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese plus more for topping
- ½ cup sour cream
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tablespoons sliced green onions for garnish
Instructions
- Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.3 ounces bacon
- Add the diced onion to the pot and sauté for 3 to 4 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.1 medium onion, 3 garlic cloves
- Add the diced potatoes and unsalted butter, stirring to coat the potatoes evenly. Pour in the chicken broth and bring the mixture to a boil.5 medium russet potatoes, 3 tablespoons unsalted butter, 4 cups chicken broth
- Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to blend the soup to your desired consistency, or mash with a potato masher for a chunkier texture.
- Stir in the whole milk, heavy cream, shredded cheddar cheese, and sour cream. Season with salt and freshly ground black pepper.1 cup whole milk, 1 cup heavy cream, 1½ cups shredded cheddar cheese, ½ cup sour cream, Salt and freshly ground black pepper
- Simmer over low heat for 5 to 10 minutes, stirring frequently, until the soup is hot and creamy. Do not allow it to boil.
- Serve hot, topped with the reserved bacon, extra shredded cheddar cheese, and sliced green onions.2 tablespoons sliced green onions
Notes
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight container and storing it in the fridge for up to 4 days.
Reheat it gently on the stove top over low heat, stirring frequently, or warm individual portions in the microwave in 60-second intervals, stirring between each one. Add a small splash of broth or milk while reheating if the soup has thickened up too much.
For longer storage, freeze the soup portions for up to 3 months in a silicone soup tray or freezer-safe container, leaving a little room at the top for expansion.
Thaw overnight in the fridge before reheating, and give it a good stir once it’s warmed through to bring the texture back together. Skip freezing if you’ve already added the dairy ingredients, as sour cream and cheese toppings are best added fresh.
What to Serve With Loaded Baked Potato Soup
It’s a full meal on its own, but I also love this soup with something on the side that makes it feel even more complete. It’s simply delicious with a thick slice of crusty sourdough bread or warm dinner rolls, which are perfect for dunking.
If you want to keep things hearty, grilled cheese sandwiches or a classic BLT cut into halves are great alongside a bowl. Roasted vegetables like broccoli or Brussels sprouts also work surprisingly well with the creamy potato base of this comforting soup.
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