Hello, friend! Are you craving the ultimate cozy, comfort-food meal? Then you have to make my Loaded Baked Potato Soup. This recipe is my go-to when the weather turns chilly or when my family asks for something hearty, creamy, and comforting. It’s everything you love about a restaurant-style loaded baked potato—crispy bacon, sharp cheddar, creamy potatoes, and a swirl of sour cream—all in a spoonful. The best part? You can make it fast on the stovetop or let your slow cooker handle the work on a busy day.
When I first made this soup, it was purely out of necessity. We had leftover baked potatoes and half a block of cheese that needed using. What started as a “make-do” dinner quickly became a family staple. Now, I make this Loaded Baked Potato Soup at least once a month, especially on cold nights. Every bite feels like wrapping yourself in a warm blanket, full of smoky bacon and melted cheese.
If you’ve tried my High Protein Creamy Lasagna Soup, you know I love recipes that balance indulgence with simple prep—and this one’s no different. It’s easy, comforting, and every bit as “loaded” as promised.
Table of Contents
Why You’ll Love This Loaded Baked Potato Soup
- Cozy & Comforting: This creamy soup warms you up from the inside out.
- Incredibly “Loaded”: Packed with bacon, two kinds of cheese, and chives for flavor in every bite.
- Super Creamy: A velvety texture thanks to an easy roux and just the right amount of sour cream.
- Quick & Easy: Ready in 35 minutes on the stovetop or simmer all day in your Crockpot.
- Family Favorite: Kid-approved, husband-approved, and the kind of recipe that gets asked for again and again.
So grab your potatoes, your favorite cheese, and that cozy sweatshirt—it’s soup night!
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Loaded Baked Potato Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy, and packed with smoky bacon, this Loaded Baked Potato Soup is the ultimate cozy comfort meal. Ready in just 35 minutes, it delivers all the flavor of a fully loaded baked potato in every spoonful. Perfect for chilly nights, family dinners, or easy entertaining, this one-pot wonder combines simple ingredients with restaurant-quality results.
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 6 slices thick-cut bacon, cooked crisp and chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 2 cups chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese (mix of sharp + mild)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Fresh chives, sliced, for garnish
Instructions
- Cook the Bacon – In a large soup pot or Dutch oven, cook the bacon until crisp. Remove and set aside, leaving about one tablespoon of bacon drippings in the pot.
- Sauté Aromatics – Add butter to the drippings, then cook the onion until translucent. Stir in garlic and cook for one minute until fragrant.
- Make the Roux – Sprinkle the flour over the onions and stir for 1–2 minutes. This creates the creamy base that thickens the soup.
- Add Liquids and Potatoes – Gradually whisk in milk and chicken broth until smooth. Add cubed potatoes, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until potatoes are tender.
- Blend and Thicken (Optional) – For a smoother texture, use an immersion blender for a few seconds or mash some of the potatoes with a fork.
- Finish the Soup – Remove from heat. Stir in sour cream, most of the shredded cheese, and half of the bacon until melted and creamy.
- Serve and Garnish – Ladle into bowls and top with remaining cheese, bacon, and fresh chives. Serve warm with crusty bread or rolls.
Notes
- For a richer version, stir in 4–6 ounces of softened cream cheese at the end.
- Shortcut: Use a 32-ounce bag of frozen diced hash browns instead of fresh potatoes.
- Leftovers reheat beautifully—just warm gently on the stovetop over low heat, adding a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop or Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 740mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 68mg
What’s in Loaded Baked Potato Soup
Loaded Baked Potato Soup is more than just a warm, creamy bowl—it’s comfort food layered with flavor. Every spoonful is packed with smoky bacon, melted cheese, and rich sour cream. Here’s what makes this soup so irresistible and how you can create that signature “loaded” flavor right at home.
The Base of the Soup
The secret to a great Loaded Baked Potato Soup starts with simple ingredients that work hard to build flavor.
- Potatoes: Russet potatoes are ideal because their high starch content gives the soup its naturally thick, fluffy texture.
- Aromatics: A quick sauté of onion and garlic in butter creates a savory base that smells like heaven in your kitchen.
- Broth: Use chicken broth to add depth and balance the richness of the dairy.
If you love cozy, savory recipes that feel homemade from the first bite, my Tuscan White Bean Soup has that same rustic charm—wholesome, hearty, and easy to make.
The Creamy Element
Creaminess is the heart of Loaded Baked Potato Soup. It’s what gives each spoonful that smooth, velvety consistency you crave.
- Butter and Flour (Roux): Melted butter combined with a touch of flour creates a light roux—the old-fashioned way to make soup luxuriously thick without being heavy.
- Milk and Sour Cream: Milk gives a silky finish, while sour cream adds a tangy lift that keeps the flavor bright.
- Cheese: Sharp cheddar melts into the base, creating that signature loaded taste.
Pro Tip: Warm your milk slightly before adding it to the pot to help the soup thicken evenly and avoid curdling.
The “Loaded” Toppings
This is where the magic happens—where the soup turns from simple potato to Loaded Baked Potato Soup perfection.
- Bacon: Crisp and smoky, it’s folded in and sprinkled on top for maximum flavor.
- Cheese: Use two types—sharp cheddar for punch and mild cheddar for that classic melt.
- Chives or Green Onions: Their freshness cuts through the richness and adds color to every bowl.
For a cozy side that pairs beautifully with this soup, try my Cranberry Brie Crostini. The creamy brie and tangy cranberry contrast perfectly with the savory bacon and potatoes.
The Secret to Creamy Loaded Baked Potato Soup
The Roux Method (Old-Fashioned Potato Soup Technique)
The base of a creamy potato soup lies in a simple, time-tested trick—a roux. Don’t let the name intimidate you; it’s just equal parts butter and flour cooked together. When whisked into warm milk and broth, it thickens the soup into a silky texture that clings to your spoon.
Blend for Smoothness (Without Losing Texture)
Once your potatoes are tender, you can partially blend the soup. Using an immersion blender for a few seconds helps create that smooth, creamy consistency without making it too dense. You can also mash some of the potatoes by hand to keep those rustic chunks.
Pro Tip: Avoid over-blending; too much blending can make the soup gummy. A few pulses are all it takes for perfect creaminess.
Flavor Balance is Key
Creaminess should never mean bland. The salty bacon, sharp cheddar, and sour cream add the “loaded” dimension that brings everything together. Taste as you go, and adjust the salt and pepper near the end for the best balance.
Ingredients for the Best Loaded Baked Potato Soup
When it comes to making the best Loaded Baked Potato Soup, the secret lies in balancing rich, creamy textures with smoky, salty, and fresh toppings. Each ingredient plays a specific role in achieving that iconic “loaded” flavor—comforting yet crave-worthy.
Core Ingredients
| Ingredient | Purpose |
|---|---|
| 6 medium russet potatoes | Fluffy texture, thickens soup naturally |
| 6 slices thick-cut bacon | Smoky flavor; reserve rendered fat for cooking onions |
| 1 small yellow onion, diced | Adds sweetness and depth |
| 3 cloves garlic, minced | Enhances flavor base |
| 4 tablespoons butter + 3 tablespoons flour | Creates roux for creamy consistency |
| 3 cups milk + 2 cups chicken broth | Forms the creamy base |
| 1 cup sour cream | Adds tang and creaminess |
| 2 cups shredded cheddar cheese (sharp + mild) | Rich, melty flavor |
| Salt, pepper, and chives for garnish | Seasoning and color contrast |
Ingredient Notes
- Potatoes: Peel them for smoother texture, or leave some skin for rustic appeal.
- Bacon Fat: It’s liquid gold—use it to sauté onions and garlic.
- Sour Cream vs. Cream Cheese: Sour cream gives tang, while cream cheese makes it richer. Try both to find your perfect version.
- Cheese Tip: Always shred your cheese from a block for a creamier melt (pre-shredded cheese can cause grainy texture).
If you enjoy creamy soups with balanced flavors, you’ll also love my Sweet Potato and Butternut Squash Soup—it’s silky, hearty, and naturally sweetened by roasted vegetables.
How to Make Easy Loaded Baked Potato Soup (Stovetop Method)
This stovetop version of Loaded Baked Potato Soup comes together in about 35 minutes. It’s straightforward, comforting, and delivers all the flavor of a restaurant-style bowl—without any fuss.
Step-by-Step Instructions
- Prep the Potatoes
Wash, peel, and cube the potatoes. Microwave them for 6–8 minutes until tender or boil them in salted water until soft. - Cook the Bacon
In a large pot or Dutch oven, crisp your bacon over medium heat. Remove and set aside, leaving about 1 tablespoon of the drippings for extra flavor. - Sauté the Aromatics
Add butter to the bacon fat, then cook the diced onion until translucent. Stir in garlic and cook for 1 minute until aromatic. - Make the Roux
Sprinkle in the flour and stir constantly for 2 minutes. This forms the base that gives the soup its signature creamy consistency. - Build the Soup
Slowly whisk in milk and broth until smooth. Add cooked potatoes, salt, and pepper. Let it simmer for 5–7 minutes to thicken. - Add the Dairy
Remove from heat and stir in sour cream, half of the cheese, and half the bacon. The cheese should melt smoothly into the broth. - Serve and Load It Up
Spoon into bowls and top with remaining cheese, bacon, and a sprinkle of fresh chives.
Optional Shortcut Tip
If you’re short on time, skip peeling and dicing fresh potatoes. Use a 32-ounce bag of frozen diced hash browns instead. They cook quickly and give the same satisfying texture.
For another time-saving option, check out my High Protein Butternut Squash Soup—a perfect blend of convenience and cozy flavor.
Easy Crockpot Loaded Baked Potato Soup Recipe
When life gets busy, this Crockpot Loaded Baked Potato Soup is a dream come true. It cooks itself while you go about your day—and still delivers all the creamy, cheesy goodness of the stovetop version.
Step-by-Step Crockpot Directions
1. Prepare Ingredients
Peel and cube six russet potatoes. Dice onion and garlic. Pre-cook your bacon until crisp and set it aside for topping later.
2. Build the Soup Base
In your slow cooker, add potatoes, onion, garlic, salt, pepper, and chicken broth. To prevent lumps, whisk flour into a cup of cold milk before pouring it in. This pre-mixing step ensures the soup thickens evenly.
3. Cook Low and Slow
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are soft and tender.
4. Add Creamy Ingredients
Thirty minutes before serving, mash a few potatoes gently with a fork right inside the slow cooker. Stir in sour cream, cheese, and milk until smooth and creamy.
5. Load and Serve
Ladle the soup into bowls, top with bacon, cheese, and chives, and serve warm. The result is a velvety soup that tastes like a baked potato loaded to perfection.
If you love cozy soups that practically cook themselves, you’ll also enjoy the seasonal balance of my Creamy Pumpkin Soup Recipe—smooth, naturally sweet, and easy to prepare.
Tips, Tricks & Easy Variations for Loaded Baked Potato Soup
Once you’ve nailed the classic version, the fun begins. This section helps you customize your Loaded Baked Potato Soup for any craving, ingredient swap, or quick night in.
Creamier & Richer Options
- Loaded Baked Potato Soup with Cream Cheese: Stir in 4–6 ounces of softened cream cheese at the end. It melts into the soup, creating a luscious, velvety texture.
- Extra Tangy Version: Replace half of the sour cream with Greek yogurt for a protein boost and lighter flavor.
Protein & Add-Ins
- Loaded Baked Potato Soup with Ham: Add diced leftover ham to the pot during the simmering stage. The smoky flavor pairs perfectly with cheddar and chives.
- Vegetable Twist: Stir in chopped broccoli or cauliflower for extra heartiness without changing the soup’s creamy base.
Shortcuts & Make-Ahead Tips
- Hash Browns Shortcut: Use frozen diced hash browns in place of fresh potatoes—no peeling or chopping needed.
- Storage Tip: Store in airtight containers for up to four days; reheat gently on the stove to preserve the creamy consistency.
If you’re planning your next cozy meal, pair this soup with a light starter like Cranberry Pistachio Shortbread Cookies for a balanced sweet-and-savory spread—especially around the holidays.
FAQ: Your Loaded Baked Potato Soup Questions Answered
These are the top questions readers ask about making Loaded Baked Potato Soup at home. Each answer is short, practical, and schema-ready.
What’s in Loaded Baked Potato Soup?
It’s a creamy potato-based soup made with russet potatoes, crispy bacon, cheddar cheese, sour cream, and chives—like your favorite baked potato in a bowl.
What’s the secret to creamy potato soup?
The secret is a simple roux made from butter and flour, combined with milk and sour cream. This creates a smooth, rich base without using heavy cream.
What thickens potato soup best?
A blend of potato starch and a cooked roux gives the best consistency—thick enough to coat the spoon but still silky and spoonable.
How can I make it extra rich?
For an even richer soup, stir in a few ounces of cream cheese at the end or replace part of the milk with half-and-half.
What spices go well in loaded baked potato soup?
Keep it classic—garlic, salt, black pepper, and a hint of paprika for warmth. The flavor comes mainly from the bacon, cheese, and sour cream.
What pairs well with Loaded Baked Potato Soup?
This soup shines with a simple green salad or a crusty roll. For something seasonal, serve it before a cozy fall dish like Pumpkin Spice Cream Puffs for a warm, festive meal.
Conclusion: The Best Easy & Creamy Loaded Baked Potato Soup
Whether you’re craving a weeknight dinner that tastes like comfort or planning a weekend meal that makes everyone linger around the table, this Loaded Baked Potato Soup delivers every time.
It’s the perfect mix of creamy, smoky, and savory—with layers of cheddar, bacon, and chives in every spoonful. What makes it truly special is how easy it is to adapt. From the stovetop version to the Crockpot set-and-forget method, you can tailor it to your schedule without losing that cozy, home-cooked feel.
If you love hearty, fall-inspired soups, warm up next with High Protein Chicken Soup Recipe—a lighter, protein-packed option that fits right into your comfort-food rotation.
This Loaded Baked Potato Soup is proof that simple ingredients, when done right, can create something unforgettable.