Loaded Baked Potato Soup

introduction

Warm, creamy, and loaded with all the comforts of a baked potato, Loaded Baked Potato Soup is a cozy bowl-perfect for chilly nights, weeknight dinners, or when you need a hearty, satisfying meal. This version blends tender potatoes, savory bacon, sharp cheddar, and a touch of cream to recreate all the best elements of a loaded baked potato in soup form.

why make this recipe

• Comfort food that’s quick to pull together with simple pantry ingredients.
• Easily adaptable—add or omit toppings to suit preferences or dietary needs.
• Crowd-pleasing and filling: it works as a main course or a starter and travels well for lunches or potlucks.

how to make Loaded Baked Potato Soup

Start by rendering the bacon for smoky flavor and crisp topping, then sauté aromatics in the bacon fat (with a little butter) to build depth. Simmer cubed potatoes in chicken broth until tender, mash a portion to thicken the base, then finish with cream and cheddar for richness. Top with crumbled bacon and chives for texture and freshness.

Ingredients :

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chives for garnish

Directions :

1. In a large pot, cook the bacon until crispy. Remove and set aside.
2. In the same pot, add butter, garlic, and onion; sauté until onion is translucent.
3. Add cubed potatoes and chicken broth; bring to a boil.
4. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Mash some of the potatoes for a thicker consistency.
6. Stir in heavy cream, cheese, and season with salt and pepper.
7. Top with crumbled bacon and chives before serving.

how to serve Loaded Baked Potato Soup

Serve hot in bowls with extra shredded cheddar and a sprinkle of chopped chives. Offer crusty bread or a warm baguette on the side for dipping. For a heartier meal, add a green salad or roasted vegetables.

how to store Loaded Baked Potato Soup

• Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, stirring occasionally; add a splash of broth or cream if it thickens too much.
• Freezer: This soup is best frozen without the cream and cheese added. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat and stir in cream and cheese before serving.

tips to make Loaded Baked Potato Soup

• Use Russet or Yukon Gold potatoes for a creamy texture.
• Don’t over-mash—leaving some potato chunks gives better texture.
• Reserve a bit of the bacon fat to sauté the onion for extra flavor, but remove excess fat if too greasy.
• For a smoother soup, use an immersion blender to puree part or all of the soup to your preferred consistency.
• Taste and adjust salt after adding cheese, since cheddar can add saltiness.

variation (if any)

• Vegetarian: Skip the bacon and use vegetable broth; add smoked paprika or liquid smoke for a smoky note. Top with roasted chickpeas for crunch.
• Loaded baked potato chowder: Add diced carrots and celery and cook longer for a chunkier stew-like version.
• Lighter: Substitute half-and-half or whole milk for heavy cream and reduce butter to lighten calories.

FAQ

Q: Can I make this soup ahead?
A: Yes — make the base (potatoes and broth) ahead and finish with cream and cheese when reheating to keep texture and flavor fresh.

Q: How can I thicken the soup if it’s too thin?
A: Mash more of the potatoes into the broth, simmer to reduce, or stir in a slurry of cornstarch and water and cook until thickened.

Q: Will the bacon stay crispy on leftovers?
A: No — bacon softens in storage. For best texture, reserve some bacon to crumble fresh on top before serving.

Conclusion

If you want more inspiration or a slightly different take on creamy potato soups, check out Loaded Baked Potato Soup – I Wash You Dry for a variation with extra tips, and The Ultimate Creamy Potato Soup – Sugar Spun Run for another rich, comforting approach to potato soup.

Loaded Baked Potato Soup

Warm, creamy, and loaded with all the comforts of a baked potato, this soup is perfect for chilly nights or hearty weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces potatoes, scrubbed Use Russet or Yukon Gold for best texture.
• 8 slices bacon Reserve some for garnish.
• 4 tbsp unsalted butter Helps sauté aromatics.
• 2 cloves garlic, minced Adds flavor.
• 1/4 cup yellow onion Sauté until translucent.
• 2 cups chicken broth Can substitute with vegetable broth for vegetarian version.
• 1 cup heavy cream Can substitute with half-and-half for lighter version.
• 1 cup shredded cheddar cheese Adds richness and flavor.
• to taste Salt and pepper Adjust seasoning to preference.
• Chives for garnish Adds texture and freshness.

Method

 

Preparation

1. In a large pot, cook the bacon until crispy. Remove and set aside.
2. In the same pot, add butter, garlic, and onion; sauté until onion is translucent.
3. Add cubed potatoes and chicken broth; bring to a boil.
4. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Mash some of the potatoes for a thicker consistency.
6. Stir in heavy cream, cheese, and season with salt and pepper.
7. Top with crumbled bacon and chives before serving.

Notes

Serve hot in bowls with extra shredded cheddar and chives. Pair with crusty bread or a warm baguette. For a heartier meal, add a green salad or roasted vegetables. Store in airtight containers in the refrigerator for up to 3-4 days or freeze without cream and cheese added for up to 2 months.