When the air turns crisp and cozy dinners call your name, nothing beats a pot of Loaded Baked Potato Soup. Think fluffy baked potatoes turned silky-smooth, swirled with sour cream and sharp cheddar, topped with crispy bacon, chives, and a pat of butter that melts right in. It’s everything you love about a steakhouse baked potato—spoonable, shareable, and ready for family dinner.
Learn more about creamy comfort classics:
Why you’ll Love Loaded Baked Potato Soup
- All the loaded potato vibes: Bacon, scallions, cheddar, and a touch of sour cream build that signature baked potato flavor.
- Creamy without fuss: Simple pantry staples + everyday tools. No roux required if you don’t want one.
- Family-approved: Mild, familiar flavors with customizable toppings—everyone can make their bowl “their way.”
- Make-ahead friendly: The soup thickens and tastes even better on day two.
- Versatile: Add rotisserie chicken, swap in turkey bacon, or go lighter with Greek yogurt.
- Budget-conscious: Potatoes, broth, and dairy stretch into a big pot of comfort.
Ingredients:
For the Soup
- 6 medium russet potatoes (about 3 pounds), scrubbed and dried
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (plus up to 1 cup more to thin)
- 1 ½ cups whole milk (or 2%)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup sharp cheddar cheese, freshly grated (plus more to serve)
- ½ cup sour cream (or plain Greek yogurt)
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika (optional)
- ¼ teaspoon garlic powder (optional, for that steakhouse vibe)
To Finish & Serve
- Sliced chives or green onions
- Extra shredded cheddar
- Extra sour cream or Greek yogurt
- Extra bacon, crumbled
- Hot sauce (optional)
Step-by-Step instructions
- Bake the potatoes (best flavor):
Preheat oven to 425°F. Pierce potatoes with a fork, place directly on the rack, and bake 45–60 minutes until very tender. Cool slightly, then scoop flesh from skins (reserve a few crispy skins, finely chopped, for garnish if you like). - Crisp the bacon:
In a heavy pot or Dutch oven, cook bacon over medium until crisp. Remove with a slotted spoon to a paper towel-lined plate. Leave 2 tablespoons of drippings in the pot; discard the rest. - Sauté aromatics:
Add onion to the pot; cook 5–6 minutes until translucent. Stir in garlic for 30 seconds. - Simmer:
Add broth, bring to a simmer, then add the baked potato flesh, butter, salt, pepper, and optional seasonings. Simmer 10 minutes, stirring and gently breaking up potatoes. - Blend to desired texture:
For ultra-creamy, use an immersion blender until smooth. For a rustic feel, mash with a potato masher, leaving some chunks. - Finish creamy:
Stir in milk and cream; warm gently (do not boil). Off the heat, fold in cheddar and sour cream until melted and silky. Adjust salt and pepper. If too thick, add broth in ¼-cup splashes. - Serve:
Ladle into bowls and top with bacon, cheddar, chives, and a dollop of sour cream. Add hot sauce if you like a little kick.
How to serve Loaded Baked Potato Soup
This soup is a full-on comfort meal in a bowl, but a few simple sides turn it into a cozy, well-rounded dinner. Start by warming your bowls—just a minute of hot water and a quick dry keeps soup hotter longer. Ladle the soup, then set up a topping bar so everyone customizes: crispy bacon, shredded cheddar, sliced chives, sour cream, hot sauce, and even a sprinkle of smoked paprika for depth.
For sides, think crunch and freshness. A simple green salad with lemon vinaigrette balances the richness. Roasted carrots or steamed broccoli add color and fiber without competing with the soup’s flavor. If you want to stretch the meal, bake or toast garlic bread or a batch of soft dinner rolls—perfect for dipping.
Hosting a casual soup night? Offer a second pot of soup for variety. A creamy chicken option (like a pot pie-inspired bowl) or a brothier veggie soup keeps everyone happy, including lighter eaters. If you’re feeding a crowd, pre-portion soup into mugs or handled soup bowls so folks can mingle, then set out toppings buffet-style.
For game day or movie night, make it a “loaded potato bar” experience: serve small bowls alongside toppings in ramekins, with a tray of crispy baked potato wedges for dunking. If you have a few reserved baked potato skins, chop, crisp them in the oven, and use them as croutons—fun, thrifty, and on theme.
Finish with a clean, bright sip like iced tea or sparkling water with lemon. And if you’re pairing wine, a lightly oaked Chardonnay or a crisp Sauvignon Blanc cuts through the creaminess. However you serve it—topping bar, mug service, or sit-down dinner—this soup brings everyone to the table fast and keeps them there, happy and cozy.
How to store Loaded Baked Potato Soup
Cool quickly: Let the soup cool for 20–30 minutes, then transfer to shallow containers to speed cooling. Refrigerate within 2 hours.
Refrigerate: Store airtight up to 4 days. Potato soup thickens in the fridge; whisk in a splash of broth or milk during reheating to loosen.
Reheat gently: Warm on low to medium-low in a pot, stirring often. Avoid hard boiling—it can cause the dairy to separate. In the microwave, reheat in short bursts, stirring between each.
Freeze (with tips):
- Classic potato soups with dairy can become a bit grainy after freezing. If you plan ahead, set aside a portion before adding sour cream and cheese. Freeze that base up to 3 months; add dairy after thawing and reheating.
- If freezing leftovers that already include dairy, still acceptable—texture may be slightly less silky after thawing. Thaw overnight in the fridge, then reheat gently and whisk to smooth.
Meal prep ideas: Portion into individual containers for grab-and-heat lunches. Keep toppings separate for best texture.
Food safety: Always reheat to 165°F. When in doubt, toss it out—potato and dairy soups should smell fresh and never sour.
Pro tip for silky leftovers: As you reheat, whisk in a spoonful of sour cream or a small pat of butter to revive gloss and mouthfeel. A pinch more salt or a crack of black pepper brightens the flavor after refrigeration.
Handled this way, your loaded baked potato soup will taste just as luxurious on day three as it did the night you made it—creamy, cozy, and ready for a quick dinner save.
Tips to make Loaded Baked Potato Soup
- Bake your potatoes: Baking concentrates flavor and keeps the soup from tasting watery. Microwaving works in a pinch; baking wins for depth.
- Use freshly shredded cheese: Pre-shredded varieties contain anti-caking agents that can make soup grainy.
- Add dairy off heat: Turn the burner off before stirring in sour cream and cheese to prevent curdling and ensure silkiness.
- Choose the right potato: Russets give the classic fluffy, velvety texture. Yukon Golds are creamier and slightly buttery—also great.
- Season in stages: Salt the simmering base lightly, then adjust after adding dairy and cheese.
- Control thickness: Mash for rustic texture; blend for ultra-smooth. Loosen with broth if needed.
- Don’t skip the toppings: Bacon, chives, cheddar, and a touch of sour cream create that “loaded” identity.
- Smoky depth: A pinch of smoked paprika or a few drops of Worcestershire add steakhouse vibes.
- Make it a meal: Stir in shredded rotisserie chicken for extra protein, or top bowls with a soft-poached egg.
- Lighten it up: Swap half the heavy cream for evaporated milk; use Greek yogurt for the sour cream.
- Gluten-free thickening: If you want extra body, whisk 1 tablespoon cornstarch into cold milk before adding; simmer briefly to thicken.
- Keep it smooth: If the soup splits, whisk in a splash of hot broth and one more spoonful of sour cream off heat to emulsify.
Variations of Loaded Baked Potato Soup
- Loaded Potato Soup With Chicken: Stir in 2 cups shredded rotisserie chicken during the final warm-through for extra protein and a heartier bowl.
- Bacon & Corn Chowder Twist: Add 1 ½ cups sweet corn (frozen is fine) and a pinch of smoked paprika.
- Broccoli Cheddar Baked Potato: Fold in 2 cups blanched chopped broccoli and extra cheddar.
- Ranch & Chive: Add 1–2 teaspoons ranch seasoning and a handful of chives for a tangy, herby spin.
- Southwest Style: Stir in chopped green chiles, cumin, and pepper jack; top with cilantro and hot sauce.
- Lighter “Fit” Version: Use evaporated milk plus low-fat Greek yogurt; skip bacon or use turkey bacon; top with scallions and a lighter cheddar.
- Fully Loaded—Pub Style: Finish with extra butter, extra cheddar, and a sour cream drizzle; add bacon crumbles and crispy potato-skin “croutons.”
- Instant Pot Shortcut: Sauté bacon and aromatics on Sauté, add potatoes and broth, Manual 8 minutes, quick release, then finish with dairy on Keep Warm.
- Slow Cooker Cozy: Add potatoes, onion, garlic, and broth to slow cooker; cook on LOW 6–7 hours until tender. Mash or blend, then stir in dairy and cheese on Warm.
- Green Onion & Cheese Only: Skip bacon for a vegetarian-friendly version (use veggie broth). Boost savoriness with a dash of soy sauce or umami seasoning.
FAQs
1) Can I use Yukon Gold potatoes instead of russets?
Yes. Yukon Golds give a naturally creamy texture with a slight buttery flavor. The soup may be a bit denser—thin with broth as needed.
2) Why did my soup turn grainy after adding cheese?
Likely pre-shredded cheese or too-hot soup. Use freshly grated cheddar and add dairy off heat.
3) How can I make this healthier without losing flavor?
Use evaporated milk, swap sour cream for Greek yogurt, and add lean proteins like shredded chicken. Top with scallions, not extra bacon.
4) Can I make it ahead?
Absolutely. Cook, cool, and refrigerate up to 4 days. Reheat gently, adding broth or milk to loosen, then refresh with a spoonful of sour cream.
5) How do I keep leftovers from getting too thick?
Potatoes thicken as they sit. Whisk in hot broth or milk during reheating to reach your perfect consistency.
6) Any make-it-fast shortcuts?
Microwave the potatoes until tender, then proceed; or use the Instant Pot method above.
Final Thoughs
Loaded Baked Potato Soup is the definition of easy comfort recipes—simple ingredients, big cozy flavor, and endless ways to customize. Whether you keep it classic with bacon and chives or turn it into Loaded Potato Soup With Chicken for extra protein, it’s a guaranteed easy family soup recipe. From busy weeknights to leisurely weekend bowls, this soup wins the season and earns a spot in your most popular dinners lineup.
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Loaded Baked Potato Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
All the flavors of a steakhouse baked potato—now in a spoonable, creamy soup. Bacon, chives, cheddar, and sour cream turn fluffy russets into the ultimate cozy dinner.
Ingredients
- 6 medium russet potatoes (about 3 lb), scrubbed
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (plus more to thin)
- 1 1/2 cups whole milk
- 1 cup heavy cream (or half-and-half)
- 1 cup sharp cheddar, freshly grated (plus more to serve)
- 1/2 cup sour cream (or plain Greek yogurt)
- 3 tbsp unsalted butter
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp garlic powder (optional)
- Chives/green onions, extra bacon, cheddar, sour cream for topping
Instructions
1. Bake potatoes at 425°F for 45–60 minutes, until very tender. Cool slightly, split, and scoop flesh into a bowl (reserve a few crisp skins for garnish, optional).
2. Cook bacon in a Dutch oven over medium until crisp; remove to a paper towel-lined plate. Leave 2 tbsp drippings in pot.
3. Add onion; cook 5–6 minutes until translucent. Stir in garlic 30 seconds.
4. Pour in broth and bring to a simmer. Add baked potato flesh, butter, salt, pepper, and optional spices. Simmer 10 minutes, breaking up potatoes.
5. Blend with immersion blender until smooth (or mash for rustic texture).
6. Stir in milk and cream; warm gently without boiling. Off heat, fold in cheddar and sour cream until silky. Adjust seasoning and thin with broth as needed.
7. Serve with bacon, cheddar, chives, and a dollop of sour cream. Add hot sauce if desired.
Notes
Make ahead: Soup thickens in the fridge—loosen with broth or milk when reheating.
Freeze the base before adding dairy for best texture; add cheese and sour cream after reheating.
Use freshly grated cheddar for the smoothest finish.
For extra protein, stir in shredded rotisserie chicken at the end.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg