Loaded Baked Potato Soup

Thick, creamy, and loaded with all the best potato toppings—we’re talkin’ crispy bacon, shredded cheese, and fresh green onions. This soup is like eating a baked potato in a bowl, but even cozier.

If comfort had a flavor, it’d taste just like this Loaded Baked Potato Soup. Creamy, cheesy, and packed with hearty goodness, this bowl of warmth is basically a loaded baked potato in soup form. With crispy bacon, melty cheddar, and a swirl of sour cream, every spoonful is pure comfort food magic. Grab a spoon, sugar—this one’s gonna be a favorite!

Ingredients

• 6 slices bacon, chopped
• 4 tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 cups whole milk
• 1 cup heavy cream (for extra richness!)
• 4 large russet potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but delicious!)
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup sour cream
• 2 green onions, sliced (for garnish)

Supplies Needed

• Large pot or Dutch oven
• Wooden spoon
• Whisk
• Ladle

Instructions

Crisp the Bacon
In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

Sauté the Aromatics
Add butter to the pot. Stir in the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for 30 seconds until fragrant.

Make the Soup Base
Sprinkle in the flour and stir for 1 minute to cook off the raw flour taste. Slowly whisk in the chicken broth, milk, and heavy cream, stirring constantly to prevent lumps.

Cook the Potatoes
Stir in the diced potatoes, salt, pepper, smoked paprika, and garlic powder. Bring to a gentle simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Mash & Melt
For a smooth soup, use a potato masher to mash some of the potatoes right in the pot. If you prefer a chunkier soup, leave them whole. Stir in 1 cup shredded cheddar cheese and the sour cream until creamy and well combined.

Serve & Enjoy
Ladle into bowls and top with crispy bacon, extra shredded cheese, and sliced green onions. Serve warm!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed.
Freezing: Freeze for up to 2 months without the sour cream (add it after reheating for the best texture).

Recipe Tips & Tricks

Extra Thick Soup: Stir in 1/4 cup instant mashed potatoes to thicken things up even more!
Lighter Version: Swap heavy cream for extra milk and use turkey bacon for a lower-calorie option.
Cheesy Upgrade: Stir in a handful of pepper jack cheese for a little kick!

Variations

Loaded Sweet Potato Soup: Swap russet potatoes for sweet potatoes and add a pinch of cinnamon for a fall twist.
Bacon Ranch Potato Soup: Stir in 1 teaspoon ranch seasoning for extra flavor.
Fully Loaded Baked Potato Bar: Serve with a toppings bar—extra cheese, crispy onions, jalapeños, and even crumbled potato chips!

FAQ

Can I use red potatoes instead of russet?
Yes! Red potatoes will make a slightly creamier soup since they hold their shape better.

How do I make this dairy-free?
Use coconut milk instead of heavy cream and dairy-free cheese or nutritional yeast for creaminess.

What’s the best way to reheat this soup?
Reheat slowly on the stove over medium-low heat, stirring often. If it’s too thick, add a splash of milk or broth to loosen it up.

This Loaded Baked Potato Soup is thick, creamy, and packed with all the best flavors of a classic baked potato—without having to wait for one to bake! Whether it’s a cold night or you just need some good ol’ fashioned comfort, this recipe is a keeper. Now grab a spoon and dig in, darlin’!

Disclosure: Y’all, this post may contain affiliate links. That means if you click and buy, I may earn a small commission (at no extra cost to you). Keeps the soup simmerin’ and the bacon crispin’—thank ya kindly!