Introduction
When chilly weather calls for something warm and satisfying, nothing beats a bowl of Loaded Baked Potato Soup. This rich, creamy soup captures all the best parts of a loaded baked potato—crispy bacon, melted cheddar cheese, tangy sour cream, and fresh green onions—in one comforting spoonful.
Perfect for weeknight dinners, game day gatherings, or meal prep, this soup comes together in under an hour and delivers restaurant-quality flavor. Whether you’re craving cozy comfort food or need a crowd-pleasing dish, this recipe is a guaranteed winner.
Why You’ll Love This Loaded Baked Potto Soup
Rich & creamy texture – Made with half-and-half, cheese, and sour cream for maximum indulgence.
Packed with flavor – Smoky bacon, sharp cheddar, and fresh herbs elevate every bite.
Easy to customize – Add extra toppings like jalapeños or swap potatoes for a different twist.
Meal-prep friendly – Stores well for quick reheating throughout the week.
Family favorite – Kids and adults alike will devour this comforting classic.
Step-by-Step Guide to Making the Best Potato Soup
Step 1: Gather Your Ingredients
For the soup:
- 6 slices bacon, chopped
- ½ cup onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 5 large russet potatoes, peeled & diced
- 2 cups half-and-half
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt & pepper to taste
For garnish:
- Crispy bacon
- Chopped green onions
- Extra shredded cheddar
Step 2: Cook the Bacon & Build Flavor
- In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
- Add diced onion and cook until soft (5 min). Stir in garlic and cook 1 more minute.
- Sprinkle flour over the mixture and cook 2 minutes, stirring constantly to form a roux.
Step 3: Simmer the Soup
- Gradually whisk in chicken broth to avoid lumps. Bring to a boil.
- Add diced potatoes, reduce heat, and simmer 15–20 minutes until tender.
- Stir in half-and-half, cheddar, and sour cream. Heat until cheese melts (don’t boil).
- Season with salt & pepper. For extra creaminess, mash some potatoes with a spoon.
Step 4: Garnish & Serve
- Ladle into bowls and top with bacon, green onions, and more cheese.
- Serve with crusty bread or a side salad.
Pro Tip: For a smoother texture, blend half the soup with an immersion blender before adding dairy.
Tips for the Perfect Potato Soup
Use starchy potatoes – Russets break down best for a creamy texture.
Don’t skip the roux – It thickens the soup perfectly.
Customize toppings – Try jalapeños, chives, or a dollop of ranch.
Make it lighter – Substitute milk for half-and-half and Greek yogurt for sour cream.
Double the batch – Freezes well for up to 3 months!
Common Mistakes to Avoid
Overcooking the potatoes – They’ll turn mushy. Aim for tender but firm.
Boiling after adding dairy – Can cause curdling; heat gently.
Underseasoning – Potatoes need plenty of salt and pepper.
Using pre-shredded cheese – It doesn’t melt as smoothly as freshly grated.
FAQs About Loaded Baked Potato Soup
Q: Can I use a different type of potato?
A: Yes! Yukon golds add buttery flavor, while red potatoes hold their shape well.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat on the stove with a splash of broth to loosen.
Q: Can I make this in a slow cooker?
A: Absolutely! Cook bacon separately, then add all ingredients (except dairy) to the crockpot. Stir in half-and-half and cheese 30 minutes before serving.
Q: Is this soup freezer-friendly?
A: Yes, but omit dairy before freezing. Add when reheating.
Q: How can I make it vegetarian?
A: Use veggie broth, omit bacon, and add smoked paprika for depth.
Conclusion: Comfort in a Bowl
This Loaded Baked Potato Soup is the ultimate hug in a bowl—creamy, hearty, and packed with all your favorite toppings. Whether you’re warming up after a snowy day or need a simple crowd-pleaser, this recipe delivers every time.
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Loaded Baked Potato Soup: The Ultimate Comfort Food
- Total Time: 30 mins
Description
Warm up with a comforting bowl of Loaded Baked Potato Soup. This rich and creamy soup is packed with all your favorite baked potato toppings, making it a perfect meal for chilly days.
Ingredients
6 slices bacon, chopped
1/2 cup onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
5 large russet potatoes, peeled and diced
2 cups half-and-half
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
1/4 cup green onions, chopped (for garnish)
Additional shredded cheddar cheese (for garnish)
Instructions
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
Add the diced onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the flour and cook for 2 minutes, stirring constantly.
Gradually add the chicken broth, whisking to combine. Bring the mixture to a boil.
Add the diced potatoes and reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Stir in the half-and-half, shredded cheddar cheese, and sour cream. Cook until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste.
Serve the soup hot, garnished with crispy bacon, chopped green onions, and additional shredded cheddar cheese.
Notes
This Loaded Baked Potato Soup is the ultimate comfort food, combining the flavors of a loaded baked potato in a rich and creamy soup. Perfect for cozy dinners, this soup is sure to become a family favorite.
