If you are craving something that feels like a warm hug in a bowl, look no further than this Loaded Baked Potato Soup Recipe. It’s everything you love about a baked potato—creamy, cheesy, and loaded with crispy bacon—transformed into a rich, comforting soup that’s perfect for chilly evenings, family dinners, or any time you want a soul-soothing meal. This recipe hits every note with its velvety texture, savory depth, and tantalizing toppings, making it an instant favorite you’ll return to again and again.
Ingredients You’ll Need
This Loaded Baked Potato Soup Recipe uses approachable, simple ingredients, each playing a special role to build layers of flavor and create a luxurious texture. From starchy potatoes for body to sharp cheddar for that irresistible cheesy bite, every item adds something delicious to the pot.
- 4 large baking potatoes (Yukon Gold or Russet): Provide that creamy potato base and comforting texture essential to the soup.
- 8 strips bacon (cut into 1/4” strips & cooked crisp): Adds a smoky crunch and rich flavor that elevates this soup to next-level indulgence.
- 4 tbsp butter: Used for sautéing and adding a silky richness that rounds out every bite.
- 2 carrots (peeled & diced, optional): Offer a subtle sweetness and a touch of color to brighten the soup.
- 1 sweet yellow onion or yellow onion (diced): Builds a flavorful aromatic foundation that deepens the flavor.
- 2 cloves garlic (minced): Infuses the soup with warm, fragrant notes that complement the potatoes perfectly.
- 5 tbsp all-purpose flour: Helps thicken the soup to the perfect creamy consistency.
- 1 tsp favorite herb blend (basil, thyme, rosemary, red pepper flakes): Brings a subtle herbal complexity and a hint of gentle warmth.
- 6 cups milk: Creates the creamy, luscious soup base that makes this recipe so satisfying.
- 2 cups vegetable or chicken stock: Adds depth and umami to balance the creaminess perfectly.
- 2 cups shredded sharp cheddar cheese: Melts into every spoonful, delivering that classic cheddar tang.
- 8 oz. sour cream: Adds a delightful tang and velvety smoothness to finish the soup beautifully.
- ½ tsp kosher salt: Enhances all the natural flavors without overpowering the dish.
- ½ tsp ground black pepper: Lends a subtle peppery kick to balance the richness.
- Shredded cheddar cheese, crumbled cooked bacon, sliced green onions: For garnish, offering texture and sharp, fresh finishes.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Roast and Prepare the Potatoes
Start by baking your potatoes at 425°F, covered in foil to trap steam, until they are tender all the way through—usually about one hour. Once cool enough to handle, peel them. Then roughly mash two potatoes to give the soup body and dice the other two for delightful bursts of texture. This step lays the foundation for the soup’s hearty and comforting character.
Step 2: Crisp Up the Bacon
Cooking bacon to a perfect crisp is key for both flavor and texture. Use a skillet over medium-high heat, then drain the bacon on paper towels to keep it crunchy. Reserve two tablespoons of the bacon grease because this smoky fat adds an extra depth of flavor when melting butter and sautéing your veggies.
Step 3: Sauté Carrots and Onions in Butter and Bacon Grease
Incorporate 4 tablespoons of butter with the bacon grease in the pan to create a luscious base. Add diced carrots first, cooking them covered for a tender sweetness before adding diced onions. This combination softens and develops a natural sweetness that balances the soup’s richness beautifully.
Step 4: Add Garlic for Aromatic Depth
After the carrots and onions are tender, remove the cover and add minced garlic, cooking for just one minute. This step releases the garlic’s flavorful oils without burning it, layering in fragrant warmth that mingles effortlessly with the savory base.
Step 5: Create a Roux with Flour
Sprinkle the flour over your sautéed veggies and stir constantly over low heat for about a minute. This forms a roux that will thicken your soup and bind all ingredients into a creamy dream without any clumps — a small step with a big impact!
Step 6: Incorporate Herbs
Stir in your favorite herb blend—basil, thyme, rosemary, and a pinch of red pepper flakes add herbal brightness and a gentle spicy lift. This infusion subtly elevates the soup’s flavor profile and makes every spoonful interesting and delicious.
Step 7: Add Liquids, Whisk, and Simmer
Gradually whisk in the milk and vegetable or chicken stock, heating the mixture until it reaches a boil. Then reduce to low and let it simmer until thickened, usually 10 to 20 minutes. This step lets all the flavors marry into a smooth, creamy, and satisfying base that is signature to the Loaded Baked Potato Soup Recipe.
Step 8: Combine Potatoes, Cheese, and Sour Cream
Fold in the prepared potatoes, shredded cheese, and sour cream, stirring until everything is luxuriously melted and combined. Now’s the time to season with salt and pepper to taste and adjust thickness by adding extra stock if it’s too thick, or simmering longer if too thin.
Step 9: Garnish with Your Favorite Toppings
Top your soup with the classic baked potato fixings: crispy bacon, extra cheddar, a dab of butter, sliced green onions, or get creative with crushed crackers, cooked sausage, jalapeños, or even cubed chicken. These toppings add wonderful texture contrasts and layers of flavor that make this soup truly special.
Step 10: Serve and Enjoy Immediately
This soup is best enjoyed fresh and hot, ideal for sharing with loved ones or indulging solo. Spoon it into your favorite bowls, add your chosen garnishes, and savor every creamy, cheesy, smoky bite that made this Loaded Baked Potato Soup Recipe one to remember.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
Garnishes turn this hearty soup into a showstopper. Crispy bacon and shredded sharp cheddar cheese add crunch and melty goodness, while sliced green onions bring bright freshness and color. Sour cream adds a cool, tangy counterpoint that makes every bite exciting and balanced.
Side Dishes
To round out your meal, serve this soup with crusty bread to soak up every bit of that creamy goodness, or a simple green salad for a refreshing contrast. Garlic toast or buttery biscuits also elevate the cozy vibe and keep things satisfying and complete.
Creative Ways to Present
Take your presentation up a notch by serving your soup in hollowed-out mini baked potatoes or bread bowls for a fun, rustic twist. A drizzle of hot sauce or a sprinkle of smoked paprika on top can add surprising heat and color. These small touches make this recipe party-ready or perfect for impressing family or friends.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Loaded Baked Potato Soup Recipe, store them in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen overnight, making for an even tastier meal the next day.
Freezing
This soup freezes well but keep in mind the texture may shift slightly due to the potatoes and dairy. For best results, freeze in portion-sized containers and thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat on the stove over low heat, stirring frequently to restore the soup’s creamy consistency. If it has thickened too much, add a splash of milk or stock to loosen it back up and keep it wonderfully smooth and comforting.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic, feel free to experiment with gouda, Monterey Jack, or even a smoky cheddar to customize the flavor to your liking.
Is there a vegetarian version of this Loaded Baked Potato Soup Recipe?
Yes! Simply omit the bacon and use vegetable stock for a vegetarian-friendly version. You can add smoked paprika or liquid smoke to mimic that smoky flavor if desired.
Can I make this soup spicy?
Definitely try adding chopped jalapeños, a pinch of cayenne pepper, or some hot sauce to taste. The gentle heat complements the creamy base wonderfully without overpowering it.
What is the best potato for this soup?
Yukon Gold or Russet potatoes work best. Yukon Golds are creamier and hold their shape nicely, while Russets give a fluffy texture that melts into the soup. Combining both, as this recipe suggests, brings the perfect balance.
How thick should the soup be?
The soup should be thick enough to coat the back of a spoon but still spoonable and comforting. Adjust the thickness by adding stock or simmering longer until you reach your ideal texture.
Final Thoughts
This Loaded Baked Potato Soup Recipe is the ultimate comfort food that feels homemade and luxurious all at once. It’s a beautiful blend of simple ingredients coming together in a way that warms the soul and pleases every palate. I encourage you to dive in, savor the process, and enjoy every creamy, cheesy spoonful—you’ll wonder how you ever lived without it.
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup is a comforting, creamy soup packed with chunks of tender baked potatoes, crispy bacon, sharp cheddar cheese, and a rich blend of sautéed vegetables and herbs. Perfect for chilly days, this hearty soup is topped with all your favorite baked potato garnishes, making it a delicious, filling meal for the whole family.
Ingredients
Potatoes
- 4 large baking potatoes (Yukon Gold or Russet)
Bacon
- 8 strips bacon (cut into 1/4” strips & cooked crisp)
Sauté Base
- 4 tbsp butter
- 2 carrots (peeled & diced, optional)
- 1 sweet yellow onion or yellow onion (diced)
- 2 cloves garlic (minced)
Soup Base
- 5 tbsp all-purpose flour
- 1 tsp favorite herb blend (basil, thyme, rosemary, red pepper flakes)
- 6 cups milk
- 2 cups vegetable or chicken stock
Dairy & Seasoning
- 2 cups shredded sharp cheddar cheese
- 8 oz. sour cream
- ½ tsp kosher salt
- ½ tsp ground black pepper
Garnishes
- shredded cheddar cheese
- crumbled cooked bacon
- sliced green onions
Instructions
- Prepare Potatoes: Heat oven to 425°F. Clean the baking potatoes and pierce each with a fork. Wrap in foil and bake for 1 hour or until tender when pierced with a fork. Remove from the oven and cool to touch. Peel the potatoes, roughly mash two of them, and dice the other two. Set aside.
- Cook Bacon: Place the sliced bacon in a large skillet over medium-high heat. Cook until just crisp. Transfer to a paper-towel lined plate to drain. Reserve 2 tablespoons of bacon grease and save any extras for later use or refrigerate.
- Sauté Vegetables: Add 4 tablespoons butter to the reserved bacon grease and reduce heat to low. When the mixture is hot, add the diced carrots, cover, and cook for 3 minutes, stirring every minute. Add the diced onions, cover again, and cook for 3 more minutes, stirring every minute.
- Add Garlic: When carrots are tender, remove lid, add the minced garlic, and cook for 1 additional minute over low heat.
- Add Flour: Sprinkle the sautéed vegetables with the flour, stirring continuously and cooking over low heat for 1 minute to form a roux.
- Add Herbs: Stir in the herb blend while continuing to stir and cook the mixture.
- Combine Liquids: Increase heat to medium and whisk continuously while slowly adding the milk and vegetable or chicken stock. Bring the mixture to a boil, then reduce heat to low and cook for 10-20 minutes, whisking occasionally until the soup thickens.
- Add Potatoes and Dairy: Stir in the mashed and diced potatoes, shredded cheddar cheese, and sour cream. Taste and season with kosher salt and ground black pepper. Adjust consistency by adding more stock if too thick or cooking longer if too thin.
- Garnish: Top the soup with your favorite baked potato toppings such as extra crispy bacon, shredded cheddar cheese, butter, sliced green onions, crushed crackers, cooked sausage, sour cream, Greek yogurt, chopped jalapeños, chopped cilantro, cooked cubed chicken, or cooked ground beef.
- Serve: Serve the soup immediately and enjoy this comforting, hearty meal.
Notes
- Yukon Gold or Russet potatoes work best for a creamy texture and hearty chunks.
- Reserve some crispy bacon and extra cheese for garnish to enhance flavor and presentation.
- If you prefer a thicker soup, reduce the amount of stock or increase cooking time after adding potatoes.
- This soup can be made vegetarian by using vegetable stock and omitting bacon or using vegetarian bacon alternatives.
- Leftovers can be refrigerated for up to 3 days and re-heated gently on the stovetop or in a microwave.
- Consider adding a pinch of smoked paprika or cayenne pepper for additional depth and a slight kick.
