Loaded Potato Soup is that one meal I crave on those “I just want to hide under a blanket” kind of days. You know, the days where your jeans just feel a bit too tight, work emails are never-ending, and nothing (literally nothing) sounds as good as curling up with a steaming bowl of comfort. I used to fall back on plain ol’ baked potatoes, but this cozy soup cranks things up big time. More flavor, all the toppings, less dry mouthfuls. There’s no going back once you’ve tried this. If you’re into cheesy potatoes, definitely check out these cheesy air fryer hasselback potatoes or if you want to branch out, this creamy marry me chicken soup is pure “hug in a bowl” material.
Why You’ll Love It
Alright, I don’t throw the word “love” around lightly but this loaded baked potato soup has earned a forever spot in my recipe box (sorta wish I had a real box for recipes… someday). First, it’s ridiculously creamy. Like, did-this-come-from-a-five-star-restaurant creamy. Not to brag, but my family gets so quiet when eating this, if you closed your eyes you could probably hear a pin drop… except for that one crunch from the bacon.
You also control the toppings parade. Want extra shredded cheese or chives? Go for it! I will never judge. Plus, it’s a sneaky way to use up potatoes that are hanging around too long on your counter (they start to sprout those weird little “roots” way too soon in my house). And last thing, kids LOVE it, skeptical adults come back for seconds, and you don’t need wild ingredients. Heck, if you mess up the steps? Nobody’ll notice. Just call it “rustic” style.
| Ingredient | Purpose | Swap Options |
|---|---|---|
| Potatoes (Russet or Yukon Gold) | Base for the soup, giving it body and substance. | Sweet potatoes, cauliflower (for a lower-carb option) |
| Bacon | Adds a smoky flavor and texture contrast. | Ham, turkey bacon, or vegetarian bacon |
| Onion | Enhances overall flavor with sweetness. | Shallots, leeks, or celery |
| Milk | Creates creaminess and richness. | Almond milk, coconut milk, or heavy cream |
| Cheddar Cheese | Provides flavor and creaminess | Monterey Jack, Gouda, or vegan cheese |
Key Ingredients in Loaded Baked Potato Soup
Potatoes. Big shocker here. Go for russets if you want that classic, hearty texture. Yukon golds work too for buttery vibes.
Bacon. Oh bacon, you glorious ingredient. I fry up a few extra slices for “taste testing” (wink). Crisp it up and save some for topping.
Onion and garlic. These add a subtle sweet flavor that makes everything feel homemade.
Butter and flour. You’ll use a quick roux to help the soup thicken. Don’t panic if roux sounds fancy – you’re just stirring butter and flour together.
Milk and broth. Go half-and-half for extra richness or stick to mostly milk for a lighter touch. Chicken or veggie broth works in either case.
Cheddar cheese. The sharper, the better in my opinion. Melts creamy and adds all kinds of tang.
Top it all with green onions, a dollop of sour cream, and a shower of more cheese. That’s honestly the best part. Oh, and sometimes I throw in a handful of frozen corn or leftover roasted veggies. Nobody complains.
Helpful Swaps
Look, soup doesn’t have to be fussy or strict. Forgot to buy bacon? Swap in some ham or even smoked turkey if you want to keep things lighter. I’ve tossed chopped rotisserie chicken on it too. Amazing.
Can’t do dairy? You can actually use plain unsweetened almond milk and a good vegan cheese. Okay, it won’t taste exactly the same, but it’ll still be cozy.
If you need a gluten-free version, skip the flour and whisk in a couple of spoonfuls of cornstarch mixed with water at the end. Thickens right up! Allergic to onions? Just leave them out. The soup won’t fall apart without one thing.
Feeling fancy (or, let’s be honest, lazy)? Grab some frozen diced potatoes to save chopping effort. And for an even easier potato night, try out this delicious air fryer baked potato recipe. Sometimes the freezer is your best friend.
Storage and Make-Ahead Tips
Want to get ahead of yourself? This loaded baked potato soup can totally be made the night before—if you can avoid sneaking spoons out of the fridge for a midnight snack. Just let it cool, stash it in an airtight container, and it’ll keep for three or four days. If you freeze it, the texture gets a little strange (the potatoes might lose their bite), so I recommend the fridge route.
When warming it up, maybe add a splash of milk or broth, since soup can thicken as it chills. Whisk it over low heat on the stove for the best texture. Don’t put the toppings on until you serve though. Crispy bacon and soggy bacon are not the same thing.
If I’m being totally honest, leftovers might be my favorite part. They’re even better the next day, no joke.
What to Serve with Loaded Baked Potato Soup
You could eat a whole bowl straight up, but sometimes I want a little extra. These are my go-to serving suggestions:
- Crusty bread or warm rolls for dipping, obviously.
- A crisp side salad—get your greens in so you can feel virtuous!
- Roasted broccoli or carrots if you want more color on the table.
- To mix up your cozy nights, try ultra creamy broccoli cheese soup, which is also a massive hit in my house.
Really, you can make a little soup bar, line up your favorite toppings, and let everybody build their own perfect bowl. (Picky eaters love it. Trust me.)
Common Questions
Can I make loaded baked potato soup in a slow cooker?
Yes you can. Cook your potatoes, onion, broth, and seasonings until everything is fork-tender, then stir in your milk, cheese, and bacon right at the end. Easy!
What’s the best way to get my soup ultra creamy?
Honestly, don’t skimp on the cheese and use a good splash of cream or half-and-half. A stick blender is helpful if you like it super smooth.
Can I use red potatoes instead of russets?
Sure thing. Red potatoes stay firmer, so your soup might have more texture. Both are great.
How do I reheat leftovers without losing flavor?
Gentle heat works best. Use the stove on low and add a splash of broth or milk if it’s too thick.
Is it possible to make this vegetarian?
Absolutely! Skip the bacon, use veggie broth, and load on meat-free toppings like roasted mushrooms.
Warm Bowls, Happy Hearts
There you go, all my favorite tricks for the most amazing loaded baked potato soup ever. I promise, it’s cozier than a worn-in sweatshirt and way more crowd-pleasing than another bland weeknight dinner. Be sure to check out expert-approved tips from The Ultimate Creamy Potato Soup at Sugar Spun Run or see how other folks do it over at The Kitchn’s loaded baked potato soup recipe. If you want a spot-on copy, peek at this Newk’s loaded baked potato soup recipe. Seriously, have fun with it, make a mess, and let me know if you add any brilliant twist I should try next time.
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat-based
Description
A creamy, comforting soup loaded with tasty ingredients like potatoes, cheese, and bacon, perfect for chilly days.
Ingredients
- 4 large Russet or Yukon Gold potatoes, peeled and diced
- 6 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk
- 2 cups chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- Green onions, chopped, for garnish
- Sour cream, for serving
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion and garlic to the pot, cooking until softened.
- Stir in the butter and allow it to melt, then whisk in the flour to create a roux.
- Slowly add in the milk and broth, whisking constantly until the mixture thickens.
- Add the diced potatoes and simmer until fork-tender.
- Stir in the cheese until melted and creamy. Season with salt and pepper.
- Top with crispy bacon, green onions, and a dollop of sour cream before serving.
Notes
For a gluten-free option, substitute flour with cornstarch mixed with water. You can use dairy alternatives for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg