Loaded Baked Potato Soup Recipe

If you’re anything like me, there’s nothing quite as comforting as a warm, creamy bowl of soup on a chilly day—and that’s exactly why I adore this Loaded Baked Potato Soup Recipe. It hits all the right notes: rich, cheesy, with just enough smoky bacon crunch, and that perfect potatoey belly-warming goodness. I love making this when friends pop over unexpectedly because it’s hearty, filling, and oh-so-satisfying without fussing in the kitchen for hours.

This Loaded Baked Potato Soup Recipe is more than just a soup; it’s like a cozy hug in a bowl. Whether it’s game day, a weeknight dinner, or a casual weekend lunch, it works every time and for every occasion. Plus, it’s super adaptable—you can tweak the toppings and seasoning to fit your family’s favorites or whatever you have on hand. Trust me, once you try it, this soup will become your go-to comfort food for fall and winter.

this …

Ingredients & Why They Work

Each ingredient in this Loaded Baked Potato Soup Recipe plays a crucial role in building layers of flavor and the perfect creamy consistency. I always suggest choosing fresh, high-quality components for the best result, and don’t skimp on the cheese—it really makes the soup sing.

• Bacon: Provides smoky, savory crunch that contrasts beautifully with the creamy soup base.
• Unsalted Butter: Adds richness and helps sauté vegetables to soften and sweeten them gently.
• Yellow Onion: Brings natural sweetness and depth to the flavor profile when sautéed.
• Celery: Adds a subtle earthy crunch that balances richer ingredients.
• Shredded Carrots: Another layer of natural sweetness and color that rounds out the base.
• Garlic Cloves: Gives an aromatic boost to elevate the overall taste.
• All Purpose Flour: A secret weapon for thickening the soup without clumps.
• Chicken Broth: Forms the flavorful, savory liquid foundation.
• Whole Milk & Heavy Cream: Together, they create that dreamy, creamy body that makes the soup so indulgent.
• Yukon Gold Potatoes: Perfect for soup, these potatoes hold their shape yet soften just right when simmered.
• Sharp Cheddar Cheese: Melts into the soup, adding sharpness and gooey texture that makes every bite comforting.
• All Purpose Seasoning (or blend): A simple mix of garlic powder, onion powder, and paprika enhances without overpowering.
• Salt and Pepper: Essential for seasoning and bringing all flavors into harmony.
• Optional Toppings: Things like green onions, extra cheese, and sour cream add freshness and texture just before serving.

Tweak to Your Taste

I love how flexible this Loaded Baked Potato Soup Recipe is. Over the years, I’ve played around with adding different veggies or swapping out dairy to accommodate friends’ preferences—and honestly, it still comes out delicious every time. Feel free to add a little spice or make it lighter if you want; it’s all about making it your own.

• Vegetarian Version: Skip the bacon and use vegetable broth; add smoked paprika for depth and some smoked cheese on top for that classic flavor.
• Extra Creamy: More heavy cream or a dollop of cream cheese stirred in at the end makes this extra decadent—I’ve done this when I wanted to impress guests.
• Spicy Kick: A pinch of cayenne or some diced jalapeños sautéed with the veggies adds a subtle heat that wakes up the flavors.
• Seasonal Twist: Swap out Yukon Gold for sweet potatoes or add roasted corn during summer for a fresh variation.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Crispy Bacon Magic

The very first thing I do is cook the bacon in a large pot or Dutch oven over medium heat until it’s perfectly crispy. Don’t rush this part—slow and steady gives the best texture. Once done, I remove the bacon and leave about 2-3 tablespoons of that flavorful bacon grease in the pot; this will be our flavor base. Trust me, that bacon fat is pure magic for building the soup’s depth.

Step 2: Sauté the Veggies

Next, I add the butter to that bacon grease and let it melt. Then, I toss in the diced onions, celery, shredded carrots, and minced garlic, sautéing for about 5-7 minutes. You want these to get soft and fragrant but not browned—soft veggies release their sweetness, which balances the smoky bacon perfectly. Give them a good stir so none stick to the bottom.

Step 3: Flour Power

Sprinkle in the flour evenly over the sautéed veggies, then stir for 2-3 minutes. This step is key—it cooks out the raw flour taste and helps the soup thicken up later. Make sure you stir constantly so the flour doesn’t clump or burn. This is where patience pays off because you want a silky, lump-free base.

Step 4: Building the Broth

Slowly pour in the chicken broth while stirring vigorously to keep everything smooth. After the broth is incorporated, add in the milk, cream, chopped potatoes, and seasoning. Give it all a good stir so the potatoes are fully submerged and the seasoning is well distributed.

Step 5: Simmer to Perfection

Bring the soup gently to a boil, then cover with a lid and reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally. You’ll know it’s ready when the potatoes are fork-tender but not falling apart. This step is crucial for getting that lovely soft, but not mushy, potato texture.

Step 6: Mashing and Melting

Grab a potato masher and slightly mash some of the potatoes right in the pot to thicken the soup without pureeing it. Then stir in the shredded sharp cheddar cheese and most of the crispy bacon you set aside earlier. The cheese melts gorgeous and stringy, binding the chunks and broth into a creamy, cheesy delight.

Step 7: Final Taste and Serve

Give your soup a final taste and adjust salt and pepper as needed – sometimes it needs just a pinch more salt to bring it all together. Ladle it into bowls and top with the remaining bacon, extra cheese, green onions, and a dollop of sour cream if you want. Now sit back and enjoy the rewards of your hard work!

How to Serve Loaded Baked Potato Soup Recipe

Garnishes

My favorite garnishes are definitely extra crispy bacon bits, a handful of shredded sharp cheddar, some snipped green onions for freshness, and a generous dollop of tangy sour cream. These toppings add so much texture and flavor contrast, ensuring each bite is interesting and delightful.

Side Dishes

I often keep it simple with crusty bread or garlic breadsticks to mop up every last drop. A light side salad with a vinaigrette also pairs well if you want a bit of brightness alongside this creamy soup.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls or even as a dip with assorted crackers and veggie sticks. Topping with a sprinkle of smoked paprika or fresh herbs gives it a nice pop of color and flair that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

After letting your soup cool, I store leftovers in an airtight container in the fridge for up to 3 days. It thickens as it sits, so I recommend adding a splash of milk when reheating to keep the texture creamy and smooth.

Freezing

I’ve frozen this soup with good results—just make sure to cool it completely before transferring it to freezer-safe containers. Thaw overnight in the fridge before reheating, and give it a good stir as it warms to help everything recombine.

Reheating

Reheat gently on the stove over medium-low heat with a splash of milk or broth to loosen it up. Stir frequently to prevent sticking, and add extra cheese or bacon on top when serving to refresh those flavors and textures.

FAQs

Final Thoughts

This Loaded Baked Potato Soup Recipe has become a family favorite in my house because it’s just so comforting and easy to make. I genuinely love how it combines familiar flavors in a cozy, creamy package that’s perfect for any occasion. If you haven’t already, I really encourage you to give it a try—you’ll be amazed at how something so simple can feel so special. Plus, it’s one of those recipes that gets even better the next day. So grab your pot, and let’s get cooking!

Print