When the weather turns cold or you just need a bowl of something cozy, Loaded Baked Potato Soup is pure happiness in spoon form. It’s creamy, cheesy, and full of all your favorite potato toppings crispy bacon, melty cheddar, and a sprinkle of green onions. The first time I made this soup, I was craving the comfort of a loaded baked potato but didn’t have the patience to bake one. So, I turned those same flavors into a soup. One pot later, I had the creamiest, dreamiest bowl that instantly became a family favorite. This soup feels indulgent but comes together fast enough for weeknights, making it a perfect fit for busy cooks who love big flavor.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
- In the same pot with bacon drippings, sauté diced onion and garlic until fragrant, about 3 minutes.
- Stir in flour to form a roux. Cook for 1 minute to remove raw flour taste.
- Slowly whisk in chicken broth and milk. Stir until smooth and combined.
- Add cubed potatoes. Bring to a simmer and cook uncovered for 15 minutes, until potatoes are fork-tender.
- Using a spoon or masher, mash some of the potatoes in the pot to thicken the soup.
- Stir in sour cream and shredded cheddar cheese until melted. Season with salt and pepper.
- Serve hot, topped with crispy bacon, green onions, and extra cheddar cheese if desired.
Nutrition
Notes
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The Story & Why Loaded Baked Potato Soup Works
The beauty of Loaded Baked Potato Soup is how it captures all the richness of a baked potato in a silky, spoonable form. It’s thick, hearty, and tastes like home. The combination of buttery potatoes, smoky bacon, and sharp cheddar builds layers of flavor that make every bite comforting. My favorite part? It’s made with simple ingredients — potatoes, broth, milk, and cheese — yet tastes like a restaurant-quality dish. The secret to that incredible texture lies in blending half the soup for creaminess while leaving chunks of potato for a rustic bite.
If you love recipes that save time but don’t skip satisfaction, you’ll also enjoy Natural Metabolism Boosting Recipes. They’re perfect for busy nights when you want healthy, fast, and flavorful meals.
Ingredients & Quick Prep
To make this Loaded Baked Potato Soup, you’ll need:
5 medium russet potatoes (peeled and cubed)
6 slices bacon (chopped)
1 small onion (diced)
3 garlic cloves (minced)
3 tbsp flour
4 cups chicken broth
2 cups milk or cream
1 cup shredded cheddar cheese
½ cup sour cream
2 green onions (chopped)
Salt and pepper to taste
Quick Instructions:
Cook bacon in a large pot until crisp, then remove and set aside. In the same pot, add onions and garlic; cook until fragrant. Stir in flour to make a roux. Slowly whisk in broth and milk until smooth. Add potatoes and simmer until tender, about 15 minutes. Mash some potatoes in the pot for thickness. Stir in sour cream and cheddar cheese until melted. Season with salt and pepper. Serve hot topped with bacon, green onions, and extra cheese.
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 10 minutes | 25 minutes | 35 minutes | 6 servings | 430 kcal |
Flavor Tips & Add-ins
You can customize Loaded Baked Potato Soup easily. For a smoky edge, stir in a pinch of paprika or smoked salt. Love spice? Add diced jalapeños or a dash of hot sauce. For extra protein, toss in diced ham or shredded chicken. Want to keep it lighter? Substitute Greek yogurt for sour cream. To enhance flavor without extra calories, simmer the broth with thyme or bay leaf before adding the potatoes.
For a fun flavor twist, pair this with the Honey Trick Recipe as a sweet counterbalance — the touch of honey complements the saltiness perfectly. If you like rich but balanced dishes, the Natural Mounjaro Recipe is another great option for wholesome, satisfying dinners.
Why It’s a Perfect Comfort Classic
Loaded Baked Potato Soup is that rare recipe that checks every box: easy, hearty, and universally loved. It’s perfect for cold days, meal prep, or cozy weekend dinners. The combination of creamy soup and crispy bacon feels indulgent but approachable. When I serve it, it disappears fast — even my picky eaters go back for seconds. This soup is also great for entertaining because it’s easy to double and holds up beautifully in a slow cooker.
For more comforting dinner options that save time without sacrificing quality, the Brazilian Mounjaro Recipe offers another warm, cozy flavor experience.
FAQs
1. What is Loaded Baked Potato Soup made of?
It’s made from potatoes, bacon, broth, milk, cheese, and sour cream — all blended into a thick, creamy soup.
2. Can I make it vegetarian?
Yes. Use vegetable broth and skip the bacon, or add smoked paprika for a similar flavor.
3. How do I thicken Loaded Baked Potato Soup?
Mash part of the potatoes or stir in a bit more cheese and sour cream for natural thickness.
4. Can I freeze it?
Yes, though it’s best fresh. Reheat gently with added milk or broth to restore creaminess.
Conclusion
This Loaded Baked Potato Soup is everything you love about baked potatoes, made simple. It’s creamy, cheesy, and loaded with toppings that turn every spoonful into a comfort masterpiece. It’s fast enough for weeknights but delicious enough for company. Serve it with bread, a salad, or just a big spoon — it’s that satisfying.
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