There’s something magical about a bowl of loaded baked potato soup on a chilly evening. It’s warm, creamy, and packed with all the best flavors of a classic baked potato—cheese, bacon, sour cream, and green onions. If you’re looking for the ultimate comfort food, this is it!
In this post, I’ll walk you through everything you need to know to make this delicious soup. From the perfect potatoes to use to secret tips for extra creaminess, this guide will make sure your soup turns out perfect every time.
So grab your favorite soup pot, and let’s dive into this hearty, soul-warming recipe!
Why You’ll Love This Loaded Baked Potato Soup
✔️ Thick & Creamy: This soup is rich, velvety, and full of cheesy goodness.
✔️ Packed with Flavor: Bacon, cheddar, garlic, and green onions make every bite incredible.
✔️ Easy to Make: Simple ingredients come together in just 45 minutes!
✔️ Great for Meal Prep: It tastes even better the next day—perfect for leftovers.
✔️ Crowd-Pleaser: Family and friends will love this comforting dish!
Ingredients for the Best Loaded Baked Potato Soup
Before we get into the step-by-step process, let’s talk about the key ingredients that make this soup absolutely irresistible:
Potatoes – The Star of the Show!
The best potatoes for this soup are russet potatoes. They have a high starch content, which gives the soup a thick and creamy texture. If you prefer a more buttery flavor, you can also use Yukon Gold potatoes.
Tip: Baking the potatoes instead of boiling them adds a deeper, roasted flavor to your soup.
Bacon – Because Everything’s Better with Bacon
Crispy bacon adds richness and a smoky taste to the soup. We’ll use some of the bacon fat to sauté the onions and garlic for even more flavor.
Cheese – Sharp Cheddar for the Win
For that classic loaded baked potato flavor, sharp cheddar cheese is a must. It melts beautifully into the soup, giving it a smooth, cheesy texture.
Pro Tip: Use freshly shredded cheese instead of pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
Sour Cream – For a Tangy Kick
Sour cream adds a slight tanginess and makes the soup extra rich. If you want a lighter option, you can substitute Greek yogurt.
Other Key Ingredients:
🧈 Butter & Flour – Helps create a creamy, thick soup base.
🧄 Garlic & Onion – Adds depth of flavor.
🥣 Chicken Broth & Milk – Creates a rich and smooth soup consistency.
🌿 Green Onions – A fresh garnish that balances the richness.
How to Make Loaded Baked Potato Soup
Now that we have everything ready, let’s break this down into simple steps:
Step 1: Bake the Potatoes
Baking the potatoes instead of boiling them gives the soup a richer flavor.
- Preheat your oven to 400°F (200°C).
- Wash 4 large russet potatoes and pierce them with a fork.
- Bake for 45 minutes, or until they are fork-tender.
- Let them cool, then dice them into bite-sized pieces.
Short on time? You can also microwave the potatoes for about 10 minutes, flipping halfway through.
Step 2: Cook the Bacon
Crispy bacon takes this soup to the next level!
- In a large soup pot, cook 6 slices of bacon over medium heat.
- Once crispy, remove the bacon and set it aside.
- Leave about 2 tablespoons of bacon grease in the pot (for extra flavor).
Tip: Save some crispy bacon bits for garnishing later!
Step 3: Sauté the Onion & Garlic
The aroma of sizzling onions and garlic in bacon fat is heavenly.
- Add 1 small diced onion to the pot and cook until soft & translucent.
- Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
Warning: Don’t burn the garlic—it can turn bitter!
Step 4: Make the Creamy Base
This is where the magic happens!
- Melt 4 tablespoons of butter in the pot.
- Stir in ¼ cup of flour, whisking continuously to create a roux.
- Gradually pour in 3 cups of milk and 2 cups of chicken broth, stirring constantly to prevent lumps.
Pro Tip: If you want a super smooth soup, you can blend half of it using an immersion blender before adding the potatoes back in.
Step 5: Add the Potatoes & Cheese
Time to turn this into loaded baked potato goodness!
- Stir in the diced baked potatoes.
- Add 1 cup of shredded sharp cheddar cheese, stirring until melted.
- Season with ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of smoked paprika for a warm, smoky touch.
Step 6: Stir in Sour Cream & Bacon
To finish things off, add:
- ½ cup of sour cream (for tangy richness).
- The crispy crumbled bacon (save some for topping).
Step 7: Serve & Enjoy!
Ladle the soup into bowls and top with:
✅ Extra shredded cheddar cheese
✅ Chopped green onions
✅ More crispy bacon
✅ A dollop of sour cream (if you’re feeling fancy)
Recipe Variations & Substitutions
Want to customize your soup? Try these ideas!
🔹 Make it Spicy: Add diced jalapeños or a pinch of cayenne pepper.
🔹 Vegetarian Version: Skip the bacon and use vegetable broth.
🔹 Thicker Soup: Mash some of the potatoes before serving.
🔹 Loaded with Veggies: Add carrots, corn, or bell peppers for extra nutrition.
What to Serve with Loaded Baked Potato Soup
This soup is a meal on its own, but here are some great side dishes:
🥖 Crusty Bread – Perfect for dipping!
🥗 Side Salad – A fresh green salad balances out the richness.
🍗 Grilled Chicken – If you want extra protein.
Storing & Reheating Leftovers
To Store:
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
To Reheat:
Warm it on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth.
Freezing? This soup doesn’t freeze well because of the dairy. If you want to freeze it, do so before adding the cheese and sour cream.
Final Thoughts
Loaded Baked Potato Soup is the ultimate comfort food—creamy, cheesy, and packed with flavor. Whether you’re making it for a cozy night in or serving it at a family gathering, this recipe is sure to be a hit.
So go ahead, grab a bowl, and enjoy every spoonful! 🥄😋