Loaded Baked Potato Soup – Creamy, Comforting & Crowd-Pleasing
There’s something incredibly nostalgic about a warm bowl of Loaded Baked Potato Soup. Inspired by the classic loaded baked potato—crispy bacon, melty cheese, creamy sour cream, and tender potatoes—this soup transforms all those beloved flavors into one cozy, spoon-worthy meal.
It’s perfect for chilly evenings, family dinners, or anytime you crave rich, satisfying comfort food.
Ingredients (Serves 6)
Soup Base
- 4 large russet potatoes (about 2 lbs), peeled & diced
- 4 cups chicken broth
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
Loaded Toppings
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked & crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
Step by Step Cooking Guide
- In a large pot, add potatoes and chicken broth. Simmer for 15 minutes until potatoes are fork-tender.
- In a skillet, melt butter and sauté onion for 3 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook for 1 minute to make a roux.
- Slowly whisk in milk and cream until smooth and thick.
- Add this mixture to the potato pot. Mash lightly for a chunky-creamy texture.
- Season with salt, pepper, and smoked paprika. Simmer 10 minutes.
- Stir in half of the cheese and bacon.
- Serve hot, topped with remaining cheese, sour cream, and green onions.
Cooking Time & Serving Size
| Detail | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Serving Size | 1½ cups |
| Servings | 6 |
Tips & Variations
- Extra creamy: Blend half the soup for silky texture.
- Spicy kick: Add cayenne or diced jalapeños.
- Vegetarian: Use vegetable broth and skip bacon.
- Cheese lovers: Mix in mozzarella or gouda for depth.
Nutrition Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 14 g |
| Carbohydrates | 34 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 5 g |
Healthy Alternatives
- Low-fat: Use low-fat milk and reduced-fat cheese.
- Gluten-free: Replace flour with cornstarch.
- Keto: Use cauliflower instead of potatoes.
- Dairy-free: Use coconut milk and vegan cheese.
Serving Suggestions
Serve your Loaded Baked Potato Soup with crusty bread, garlic toast, or a crisp side salad. It’s rich, filling, and loaded with comforting flavors that everyone loves—making it a must-have recipe for your weekly rotation.
FAQ’s
Q1. Can I make Loaded Baked Potato Soup ahead of time?
Yes! Store in the refrigerator for up to 3 days and reheat gently.
Q2. Can I freeze this soup?
Yes, but avoid adding sour cream before freezing for best texture.
Q3. What potatoes work best?
Russet potatoes are ideal for creamy, fluffy soup.
Q4. How do I thicken the soup?
Mash more potatoes or add a cornstarch slurry.
Q5. Can I use leftover baked potatoes?
Absolutely—they add great flavor and save time.
