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Two bowls of creamy Loaded Baked Potato Soup topped with shredded cheese, chopped green onions, and crispy bacon bits on a table with extra grated cheese and bacon on the side.

Loaded Baked Potato Soup

Loaded Baked Potato Soup is my go-to when the weather turns cold because it's the most comforting soup I know how to make. The broth is thick, velvety, and incredibly rich with cheddar, sour cream, and heavy cream all stirred in together, and the tender russet potatoes make it hearty and filling enough to be a complete meal. The crispy bacon and fresh green onions on top are the finishing touches that make every bowl absolutely irresistible. I make it for cozy fall and winter dinners, football Sundays, and family gatherings because it's budget-friendly and always the first thing gone. Store in the fridge for up to 4 days and reheat gently on the stovetop.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Loaded Baked Potato Soup
Servings: 6
Calories: 597kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

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

Here are a few tips I've picked up from making Loaded Baked Potato Soup more times than I can count.
Don't skip the bacon fat: Leaving those 2 tablespoons of bacon fat in the pot to sauté the onion and garlic builds a deep, smoky base flavor that butter or oil just can't replicate.
Choose your potatoes wisely: Russets have a higher starch content than other varieties, which is what gives the soup its thick, velvety texture after blending or mashing.
Cut your potatoes evenly: Dicing the potatoes into similar-sized pieces means they'll all reach fork-tender at the same time during that 15 to 20 minute simmer, so you won't end up with some mushy and some underdone.
Grate your own cheddar: Pre-shredded cheese contains anti-caking agents that can make the soup slightly grainy. Freshly grated cheddar melts in much more smoothly for a creamier result.
Don't boil after adding dairy: Once you've stirred in the milk, cream, cheese, and sour cream, keep the heat low and never let the soup come to a boil. Boiling can cause the dairy to break and separate, which affects both texture and appearance.
Store properly: Chill cooled soup in an airtight container for up to 4 days, or freeze without the dairy for up to 3 months. Thaw overnight in the fridge, and reheat on the stovetop or in the microwave, stirring as you go and adding a splash of liquid if needed.

Nutrition

Calories: 597kcal | Carbohydrates: 41g | Protein: 19g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 369mg | Potassium: 1088mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1254IU | Vitamin C: 13mg | Calcium: 335mg | Iron: 2mg
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