There’s something magical about a bowl of Comforting Loaded Baked Potato Soup on a chilly evening. Creamy, hearty, and filled with everything you love in a baked potato—crispy bacon, melted cheddar cheese, and a touch of sour cream—this recipe delivers comfort in every spoonful.
Whether you’re serving it as a cozy weeknight dinner, bringing it to a family gathering, or just craving a bowl of warmth, this soup checks all the boxes. It’s easy to make, family-friendly, and tastes even better the next day.
Loaded with flavor and texture, this soup combines the best of both worlds: the richness of a classic baked potato and the soul-soothing creaminess of a slow-cooked soup. You can make it ahead, freeze it for busy nights, or customize it with your favorite toppings.
Let’s dig into how to make this award-worthy Comforting Loaded Baked Potato Soup that’ll quickly become a household favorite.
Table of Contents
Why You’ll Love Comforting Loaded Baked Potato Soup
If you’re searching for that perfect easy family soup recipe, this one hits the spot. Here’s why it stands out:
- Creamy, Hearty, and Irresistible: Every bite feels like wrapping yourself in a warm blanket.
- Quick and Easy: From start to finish, you’ll have a steaming pot ready in under an hour.
- Simple Ingredients: Everything you need is likely already in your kitchen.
- Adaptable for Every Diet: You can lighten it up or make it even richer—your choice!
- Make-Ahead Friendly: Stores beautifully and tastes even better the next day.
It’s the kind of meal that brings everyone to the table—kids, teens, and adults alike—and keeps them coming back for seconds.
Ingredients
Here’s what you’ll need to make your Comforting Loaded Baked Potato Soup:
- 6 medium Russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Optional: chopped green onions, extra bacon bits, and more cheese for topping
Each ingredient has its purpose—Russet potatoes bring the fluffiness, while cream and cheese add luscious richness. The bacon and garlic deepen the flavor, making this soup taste like it’s been simmering all day.
Step-by-Step Instructions
1. Cook the Bacon
Start by frying chopped bacon in a large pot over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot. This flavorful fat will form the base of your soup.
2. Sauté Aromatics
Add diced onion and minced garlic to the pot. Sauté for about 3–4 minutes until the onion turns translucent and fragrant. This step lays the foundation for your soup’s savory depth.
3. Add Potatoes
Stir in diced potatoes and season with salt and black pepper. Cook for another 3 minutes, letting the potatoes absorb the flavors of the aromatics.
4. Make the Base
Sprinkle flour over the potatoes and stir well to coat. This helps thicken the soup as it cooks, creating a smooth, creamy consistency later on.
5. Add Liquids
Slowly pour in chicken broth, followed by milk and cream. Stir constantly to prevent lumps. Bring to a gentle simmer, then reduce the heat to medium-low.
6. Simmer Until Tender
Let the soup simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender. Be careful not to boil too hard—gentle simmering keeps the texture creamy and smooth.
7. Blend
Use an immersion blender to blend about half the soup directly in the pot. You want a mix of creamy texture and some hearty chunks for contrast. If you don’t have an immersion blender, scoop out half, blend it in a blender, and return it to the pot.
8. Add Cheese and Sour Cream
Turn the heat to low and stir in shredded cheddar cheese until melted. Add sour cream and stir again until smooth and creamy. Taste and adjust seasoning as needed.
9. Finish and Serve
Ladle soup into bowls and top with crispy bacon, green onions, and extra cheese. The toppings make this dish shine and add that perfect finishing touch.
How to Serve Comforting Loaded Baked Potato Soup
Serving this soup is half the fun! Pour it into deep bowls, top with all your favorite fixings, and enjoy the aroma as steam rises from each spoonful.
For a classic presentation, top each bowl with shredded cheddar cheese, crispy bacon crumbles, and chopped green onions. Add a dollop of sour cream for extra indulgence.
Pair it with:
- Crusty French bread for dipping
- A fresh green salad to balance the richness
- Garlic breadsticks for a restaurant-style touch
Hosting a dinner? Create a soup topping bar so everyone can customize their own bowl—think bacon bits, shredded cheese, caramelized onions, or even roasted broccoli.
If you enjoy cozy dinner ideas like this, learn more about hearty pairings in this creamy chicken broccoli soup recipe. It’s another family favorite that pairs beautifully with cold-weather evenings.
How to Store Comforting Loaded Baked Potato Soup
This soup keeps beautifully for meal prep or leftovers.
Refrigerator:
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened overnight.
Freezer:
To freeze, cool the soup completely. Pour into freezer-safe bags or containers, leaving room at the top for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating on the stove.
Avoid freezing if your soup contains sour cream—add it after reheating instead to maintain a silky texture.
For another make-ahead comfort food, check out this creamy baked mac and cheese. It’s perfect for prepping ahead and reheats like a dream.
Tips to Make Comforting Loaded Baked Potato Soup
Here are some expert tips to make your soup restaurant-quality every time:
- Choose the right potatoes: Russet or Yukon Gold potatoes break down perfectly for a creamy texture.
- Don’t over-blend: Leave some chunks for texture—it’s more satisfying.
- Add bacon last: Keep bacon crispy by sprinkling it on top instead of stirring it in early.
- Use fresh cheese: Grate your own cheddar for the best melt and flavor.
- Healthier version: Swap sour cream for Greek yogurt and use half the cheese.
- Add protein: Shredded chicken, turkey, or ham can turn it into a full meal.
- Boost nutrition: Stir in vegetables like broccoli, corn, or spinach.
- Simmer low and slow: Rushing this step can cause dairy to curdle or separate.
If you love experimenting with creamy, flavor-packed soups, discover great ideas like this white chicken chili—a spicy, hearty cousin to this potato favorite.
Variations of Comforting Loaded Baked Potato Soup
One of the best things about this soup is its versatility. Here are some delicious variations to try:
- Loaded Potato Soup with Chicken: Add 1 cup of shredded rotisserie chicken for a protein-rich twist.
- Healthy Lightened-Up Soup: Replace cream with pureed cauliflower or half milk, half broth.
- Vegetarian Version: Skip bacon and use vegetable broth. Garnish with smoked paprika for flavor.
- Cheddar Broccoli Potato Soup: Stir in steamed broccoli florets for a classic combo.
- Spicy Southwest Potato Soup: Add corn, black beans, and a pinch of chili powder.
- Smoky Bacon and Gouda Soup: Substitute cheddar with smoked gouda for a deeper flavor.
- Instant Pot or Slow Cooker Version: Combine ingredients and cook low for 6 hours, blend, and finish with cheese and sour cream.
Each version offers its own comfort, making this a recipe you’ll turn to all season long.
FAQs
Q1: Can I make this soup in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours. Blend partially, then stir in dairy and cheese before serving.
Q2: Can I freeze loaded baked potato soup?
Absolutely! Cool completely, store in freezer containers, and thaw overnight. Add extra milk or broth when reheating to bring back creaminess.
Q3: Can I make it gluten-free?
Yes. Use cornstarch or gluten-free flour instead of regular flour for the roux.
Q4: How can I thicken my soup naturally?
Mash some of the cooked potatoes in the pot or let it simmer uncovered to reduce.
Q5: What toppings go best with this soup?
Bacon bits, shredded cheese, chives, sour cream, or even crispy fried onions.
Final Thoughts
This Comforting Loaded Baked Potato Soup is the definition of cozy. With its creamy base, savory bacon, and layers of flavor, it’s the ultimate comfort food for any night of the week. Whether you’re curled up on the couch watching a movie or hosting a family dinner, this soup makes every bite memorable.
Serve it with crusty bread, keep some bacon crumbles handy, and enjoy the simple pleasure of homemade comfort. Once you’ve made it, it’s sure to earn a permanent spot in your dinner rotation.
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Print
Comforting Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Comforting Loaded Baked Potato Soup is creamy, hearty, and full of flavor. Topped with bacon, cheddar cheese, and green onions, it’s the perfect family dinner for chilly nights. Ready in under an hour!
Ingredients
- 6 medium Russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Optional: green onions, extra cheese, and bacon for garnish
Instructions
1. In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 1 tablespoon of drippings.
2. Add diced onion and minced garlic to the pot; sauté for 3–4 minutes until softened.
3. Stir in diced potatoes, salt, and pepper. Cook for another 3 minutes.
4. Sprinkle flour over potatoes and stir to coat evenly.
5. Slowly pour in chicken broth, then milk and cream. Stir well and bring to a simmer.
6. Cook for 15–20 minutes until potatoes are tender.
7. Use an immersion blender to blend half the soup for a creamy yet chunky texture.
8. Reduce heat to low and stir in shredded cheddar cheese and sour cream until melted and smooth.
9. Taste and adjust seasoning. Ladle into bowls and top with bacon, green onions, and extra cheese.
Notes
Use Russet or Yukon Gold potatoes for the best texture.
Don’t over-blend – leaving some potato chunks gives the soup more body.
Add cooked chicken or turkey for extra protein.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months and reheat gently with added milk or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg