Name: Loaded Baked Potato Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 6-8 medium Russet Potatoes; 8 slices thick-cut Beef Bacon; 1 large Yellow Onion, diced; 2 cloves Garlic, minced; 1/2 cup Unsalted Butter, divided; 1/2 cup All-Purpose Flour; 6 cups Whole Milk; 2 cups Chicken Broth; 1 1/2 cups Shredded Sharp Cheddar Cheese, divided; 1/2 cup Sour Cream; 1/4 cup Fresh Chives, chopped; Salt and Freshly Ground Black Pepper, to taste; Optional Toppings: Extra beef bacon bits, more shredded cheddar, additional sour cream, paprika

Loaded Baked Potato Soup is more than just a meal; it’s an unparalleled embrace of comfort, warmth, and flavor in a single bowl. Imagine all the beloved components of your favorite hearty baked potato—the creamy, fluffy interior, the crisp bacon, the bubbling melted cheese, the fresh green onions, and a dollop of cooling sour cream—beautifully transformed into a rich, velvety soup. That’s precisely the culinary delight we’re diving into today.

This ingenious creation taps into the very heart of American comfort food. While the humble baked potato has been a cherished staple for generations, its evolution into a robust, satisfying soup represents a modern twist, born from a desire to capture those familiar, heartwarming flavors in a convenient, all-in-one meal. It’s a brilliant way to enjoy a classic side dish as the main event, especially when the weather calls for something truly substantial and soul-soothing.

I find that people absolutely adore Loaded Baked Potato Soup for its incredible versatility and its ability to deliver profound satisfaction. It marries a smooth, creamy base with delightful textural elements, ensuring every spoonful is packed with comforting goodness. Whether you’re seeking a simple, family-friendly weeknight dinner or an impressive dish for a cozy gathering, this soup consistently delivers. Its ease of preparation combined with its irresistible taste makes it a perpetual crowd-pleaser that you’ll want to make again and again.

Ingredients:

6-8 medium Russet Potatoes: These are truly the star of our Loaded Baked Potato Soup, providing that fluffy, starchy base we all crave. Choose ones that are relatively uniform in size for even baking.
8 slices thick-cut Bacon: We’re not just using this for a topping, my friends! The rendered fat is going to be our secret weapon for building incredible flavor from the very start.
1 large Yellow Onion: Finely diced, this aromatic powerhouse will add a gentle sweetness and depth to our soup base.
2 cloves Garlic: Minced, because what amazing soup doesn’t benefit from a little garlic love?
1/2 cup Unsalted Butter: Divided. We’ll use some for the roux and a little extra at the end for ultimate silkiness.
1/2 cup All-Purpose Flour: The foundation of our roux, which will thicken our Loaded Baked Potato Soup to that perfect, comforting consistency.
6 cups Whole Milk: The richness of whole milk is essential here; it provides a creamy backdrop that makes every spoonful utterly luxurious.
2 cups Chicken Broth (or Vegetable Broth for vegetarian option): Adds another layer of savory goodness and helps thin our soup to the ideal texture.
1 1/2 cups Shredded Sharp Cheddar Cheese: Divided. We’ll melt some into the soup for that signature cheesy flavor, and save the rest for a generous topping.
1/2 cup Sour Cream (or Greek Yogurt for a tangier twist): Stirred in at the very end to give our Loaded Baked Potato Soup a classic creamy tang.
1/4 cup Fresh Chives: Finely chopped, for a bright, oniony finish and a pop of color.
Salt and Freshly Ground Black Pepper: To taste. We’ll be seasoning throughout the process to build complex flavors.
Optional Toppings: Extra bacon bits, more shredded cheddar, additional sour cream, and a sprinkle of paprika for a smoky touch.

Prepping Our Potatoes for the Best Loaded Baked Potato Soup Base

Preheat Your Oven and Prepare Potatoes: First things first, let’s get our oven ready. Preheat it to a robust 400°F (200°C). While the oven is heating, grab your beautiful Russet potatoes. Give them a really good scrub under cold running water to remove any dirt. We’re going to bake these beauties with their skins on because, believe it or not, baking them this way helps develop a deeper, more complex potato flavor that is absolutely essential for an outstanding Loaded Baked Potato Soup. Plus, it’s just easier!
Puncture and Season: Once clean, use a fork to carefully prick each potato several times all over. This allows steam to escape during baking and prevents any potato explosions in your oven (trust me, you don’t want that mess!). If you like, you can lightly rub them with a tiny bit of olive oil and a sprinkle of salt at this stage – it helps the skins crisp up ever so slightly, and some of that flavor will permeate the potato flesh. Place them directly on an oven rack or on a baking sheet lined with foil if you prefer less cleanup.
Bake Until Tender: Pop those potatoes into the preheated oven and bake for approximately 50-70 minutes. The baking time will vary depending on the size of your potatoes. How to know when they’re done? You want them to be perfectly tender when pierced with a fork. There should be very little resistance. Once they’re soft and yielding, carefully remove them from the oven.
Cool and Scoop: Now, this is a crucial step for handling. Let the baked potatoes cool down for about 10-15 minutes, or until they’re cool enough to handle comfortably. You don’t want to burn your fingers! Once they’ve cooled a bit, slice each potato in half lengthwise. Using a spoon, carefully scoop out the soft, fluffy potato flesh into a large bowl. Try to leave a thin layer of potato against the skin to maintain structural integrity if you were serving them as baked potatoes, but for our soup, we just want the fluffy insides. Discard the potato skins for now, but if you’re feeling adventurous, you could crisp them up further and crumble them as a garnish!
Roughly Mash: Give the scooped-out potato flesh a quick, rough mash with a fork or a potato masher. We’re not aiming for a completely smooth puree at this stage; a few lumps are actually welcome as they add lovely texture to our Loaded Baked Potato Soup later on. Set this bowl of mashed potatoes aside.

Building the Flavor Foundation: Sautéing and Roux for Your Loaded Baked Potato Soup

Crisp Up the Bacon: Grab a large, heavy-bottomed pot or Dutch oven – this will be our workhorse for the entire soup-making process. Place your 8 slices of thick-cut bacon into the pot in a single layer. Cook the bacon over medium heat, stirring occasionally, until it’s beautifully crispy and golden brown. This usually takes about 8-10 minutes. Don’t rush this step! The crispy bacon bits are not just a topping, but rendering the fat properly provides the base for our soup’s incredible flavor.
Reserve Bacon and Rendered Fat: Once the bacon is perfectly crisp, use a slotted spoon to transfer it to a plate lined with paper towels. This will help absorb any excess grease. Set the crispy bacon aside; we’ll crumble it later for a fantastic topping. Now, carefully pour out all but about 2 tablespoons of the rendered bacon fat from the pot into a heatproof container. We want just enough fat left in the pot to sauté our aromatics and make our roux. Don’t discard the extra bacon fat – it’s liquid gold for cooking other things, but we won’t need it for this recipe today.
Sauté the Aromatics: Reduce the heat to medium-low. Add your finely diced yellow onion to the pot with the reserved bacon fat. Sauté the onion, stirring frequently, for about 5-7 minutes, until it softens and becomes translucent. You’ll notice the aroma starting to fill your kitchen – that’s the beginning of something wonderful!
Add the Garlic: Once the onions are soft, add the minced garlic to the pot. Stir it in and cook for just about 1 minute more, until it becomes fragrant. Be careful not to burn the garlic! Burnt garlic can turn bitter very quickly, and we want only the sweet, aromatic notes in our Loaded Baked Potato Soup.
Make the Roux: Now, for the magic of the roux! Push the sautéed onions and garlic to one side of the pot. Add 1/2 cup of unsalted butter to the empty side of the pot and let it melt completely. Once melted, sprinkle in the 1/2 cup of all-purpose flour over the butter. Use a whisk to vigorously stir the butter and flour together, creating a smooth paste. This is your roux. Continue to cook and whisk the roux for 2-3 minutes over medium-low heat. It should turn a light golden color and smell slightly nutty. This cooking time helps cook out the raw flour taste, which is key to a delicious, lump-free soup.

Simmering to Perfection: Creating the Creamy Heart of Your Loaded Baked Potato Soup

Gradually Add Liquids: This is where patience pays off. Slowly, in small increments (about 1/2 cup at a time), whisk in the whole milk to the roux. After each addition, whisk continuously until the liquid is fully incorporated and smooth before adding more. This gradual process is essential to prevent lumps in your Loaded Baked Potato Soup. Continue until all 6 cups of milk are added. Then, slowly whisk in the 2 cups of chicken broth, again ensuring everything is smooth after each addition.
Bring to a Gentle Simmer: Once all the milk and broth are incorporated, increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently. As it heats up, you’ll notice the soup starting to thicken beautifully thanks to our expertly made roux. Do not let it come to a rolling boil, as this can cause the milk to scorch or separate. A gentle simmer is all we need. Let it simmer for about 5-7 minutes, allowing the flavors to meld and the soup to thicken to a lovely, creamy consistency.
Introduce the Baked Potatoes: Now, it’s time to add our star ingredient! Carefully add your roughly mashed baked potatoes to the simmering soup base. Stir them in gently, breaking up any larger chunks with your spoon or a sturdy whisk. The potatoes will absorb some of the liquid and contribute their wonderful starchy texture to the soup.
Continue to Simmer: Let the soup continue to simmer gently for another 10-15 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. During this time, the potatoes will fully hydrate and soften further, infusing the soup with that undeniable baked potato essence. You’ll notice the soup becoming even richer and more cohesive. This simmering stage is crucial for allowing all the flavors to truly develop and marry together, forming the comforting taste profile of an authentic Loaded Baked Potato Soup.

Mashing, Mincing, and Melding: Achieving the Ideal Texture for Your Loaded Baked Potato Soup

Adjusting Texture for Creaminess: Now for the fun part – creating that perfect, luscious texture! You have a couple of options here, depending on how chunky you like your Loaded Baked Potato Soup.
- For a chunkier soup: Use a potato masher directly in the pot to mash the potatoes further to your desired consistency. Some people love little bits of potato throughout, providing a rustic, hearty feel.
- For a smoother, creamier soup: If you prefer a velvety smooth soup, you can use an immersion blender. Carefully place the immersion blender into the pot and blend in short bursts, moving it around to ensure an even consistency. Be careful not to over-blend, as this can sometimes make starchy soups gummy. A few pulses are usually enough to get it beautifully smooth. Alternatively, you can carefully transfer batches of the soup to a regular blender (making sure not to fill it too much, as hot liquids expand!) and blend until smooth, then return it to the pot. Safety first with hot liquids!
Aim for a consistency that you find irresistible. I personally love a mix – mostly smooth with a few small, tender potato pieces remaining.
Stir in the Cheese and Cream: Reduce the heat to low. Add 1 cup of the shredded sharp cheddar cheese to the soup. Stir continuously until the cheese is completely melted and smoothly incorporated. The cheese will add incredible flavor and contribute to the soup’s creamy texture. Next, spoon in the 1/2 cup of sour cream (or Greek yogurt). Stir it in until it’s fully blended. It’s important to add the sour cream off the direct heat or at very low heat, as high heat can cause it to curdle. This addition gives our Loaded Baked Potato Soup that characteristic tangy finish that cuts through the richness beautifully.
Season to Perfection: Taste the soup. This is your moment to adjust the seasoning! Add salt and freshly ground black pepper to your preference. Remember, we’ve built layers of flavor, but a final seasoning check is crucial. You might find it needs a little more salt to truly make those flavors pop. Don’t be shy; a well-seasoned soup is a happy soup.

Final Touches and Serving Your Irresistible Loaded Baked Potato Soup

Crumble the Bacon and Chop the Chives: Retrieve your crispy bacon from earlier. Give it a good crumble into small, bite-sized pieces. If you haven’t already, finely chop your fresh chives. These fresh ingredients add so much texture and visual appeal to our Loaded Baked Potato Soup.
Serve Warm and Garnish Generously: Ladle generous portions of your perfectly crafted Loaded Baked Potato Soup into bowls. This soup is best served hot, so don’t hesitate to get it to the table quickly!
The Grand Finale – Toppings!: Now for the part that truly makes it “loaded”! Sprinkle each serving generously with:
- A handful of your crispy bacon bits.
- A pinch of the remaining shredded sharp cheddar cheese, which will soften beautifully from the soup’s heat.
- A vibrant flourish of fresh, chopped chives.
- For an extra touch of decadence, add a small dollop of sour cream right in the center.
You can also add a tiny sprinkle of paprika for a hint of smoky color, if you wish.
Enjoy Your Masterpiece: Take a moment to admire your handiwork. This Loaded Baked Potato Soup is more than just a meal; it’s a hug in a bowl, a comforting classic that brings warmth and joy. Gather your loved ones and savor every creamy, dreamy spoonful. Leftovers, if you have any, taste even better the next day!

Conclusion:

So, as we wrap up our culinary journey, I hope you’re as excited as I am about this incredible recipe. What makes this particular Loaded Baked Potato Soup a true standout isn’t just its comforting warmth or the simple joy of its creamy texture; it’s the ingenious combination of humble ingredients transformed into something truly spectacular. I’ve poured my heart into perfecting this version, ensuring every spoonful delivers that hearty, home-cooked goodness we all crave, making it an undeniable must-try for anyone seeking a truly satisfying meal.

Imagine a chilly evening, a warm bowl cradled in your hands, the rich aroma filling your kitchen. This soup isn’t just food; it’s an experience. It brings together the familiar comfort of a baked potato – crispy skin, fluffy interior – and elevates it into a velvety, spoonable delight. The melted cheese, the savory bacon, the fresh chives – each component plays a crucial role in creating a symphony of flavors and textures that dance on your palate. It’s hearty enough to be a meal on its own, yet so irresistibly delicious you’ll find yourself reaching for seconds, savoring every comforting mouthful.

This isn’t just any potato soup; it’s a celebration of comfort food at its absolute finest. The careful balance of seasonings ensures that the natural sweetness of the potatoes shines through, perfectly complemented by the salty crunch of bacon and the sharpness of cheddar cheese. It’s a versatile dish that appeals to almost everyone, making it perfect for cozy family dinners, casual gatherings with friends, or simply a well-deserved treat for yourself after a long day. I promise you, once you taste this homemade goodness, with its rich depth of flavor and luscious texture, you’ll realize just how much better it is than any store-bought alternative. The minimal effort truly pays off in every rich, satisfying bite you take.

Now, let’s talk about how to make your soup experience even better. While this soup is undeniably satisfying on its own, it also pairs beautifully with a few simple accompaniments that can elevate your meal even further. I love serving it with a thick slice of crusty artisan bread, perfect for soaking up every last drop of that creamy, flavorful broth. A light, fresh green salad with a zesty vinaigrette can offer a wonderful counterpoint to the richness of the soup, cleansing the palate between spoonfuls and adding a touch of freshness. Think about a simple Caesar salad or a vibrant mixed greens salad with cherry tomatoes and cucumber. For a more substantial meal, a classic grilled cheese sandwich or a simple ham and cheese panini makes for a fantastic pairing, adding another layer of comforting delight that will leave everyone feeling happily full.

But the true beauty of a recipe like this lies in its incredible adaptability. Don’t hesitate to make it your own and let your culinary creativity shine! Feel free to experiment with different cheeses – a smoky Gouda, a creamy Monterey Jack, or even a sharp provolone could add an exciting new dimension to the flavor profile. If you’re a fan of a little heat, a pinch of cayenne pepper or a dash of your favorite hot sauce stirred into the pot can give it a delightful, warming kick. For those who want to add more vegetables, finely diced carrots or celery can be sautéed along with the onions at the beginning, adding extra nutrients and flavor. You could also swap out the bacon for crispy pancetta, or even add shredded cooked chicken, pulled pork, or diced ham for an extra protein boost, transforming it into an even more robust and complete meal. For a delicious vegetarian twist, simply omit the bacon and use vegetable broth, perhaps adding some smoked paprika for a hint of that desired smoky flavor. The possibilities are truly endless, and I wholeheartedly encourage you to unleash your inner chef!

My heartfelt hope is that this recipe will become a cherished staple in your kitchen, bringing warmth, comfort, and immense joy to your table time and time again. There’s nothing quite like the immense satisfaction of creating something so utterly delicious and comforting from scratch with your own two hands. I truly believe that once you gather the ingredients and embark on this delightful culinary adventure, you’ll be amazed at how easily you can create such a deeply satisfying and flavorful dish that tastes like it took hours of effort. It’s more than just a recipe; it’s an invitation to create wonderful memories around the dinner table, sharing good food and good times with the people you love.

So, please, go ahead, gather your ingredients, set aside a little time, and treat yourself and your loved ones to this delightful, hearty soup. When you do, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think of this comforting meal? Sharing your cooking adventures, your successes, and even your creative modifications, is one of the most rewarding and inspiring parts of this wonderful community we’ve built. Your feedback and stories inspire me and countless others who are looking for new kitchen favorites to brighten their day. I can’t wait to hear how this rich, creamy, and truly homemade soup brightens your day and becomes a beloved part of your culinary repertoire. Happy cooking!