Loaded Potato Soup cravings always hit hardest on those chilly evenings when you want something warm, cheesy, and filling—without spending all night in the kitchen, right? Or maybe it’s just me? Honestly, I used to mess it up too. Not anymore. This isn’t just another soup. It’s loaded, it’s creamy, and it’s got all the fixings that’ll make you forget takeout even exists. If you love comfort food as much as I do, don’t miss these Cheesy Air Fryer Hasselback Potatoes or my favorite Creamy Marry Me Chicken Soup for more tummy-hugging ideas. Let’s jump into real-deal homemade comfort.
Tips for Perfect Creamy Potato Soup
So here’s the truth—making the ultimate creamy potato soup isn’t rocket science, but it can go wrong with just one small misstep. The biggest mistake I ever made was using the wrong kind of potato. Russets are great, but Yukon Gold has this velvety goodness that makes each spoonful almost sinful. Let the soup simmer gently. No boiling like you’re in a rush to win a race. Honestly, even the best loaded baked potato soup gets weird if you overcook the potatoes or let the milk scorch on the bottom. For those thick, dreamy vibes, mash some of the potatoes right in the pot. Don’t be shy. Save some skins for a bit o’ texture magic. Oh, and do not skip the sour cream at the end. It ties everything together. Trust me—I’ve tried skipping it, and all I got was bland disappointment.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes | 2 lbs | Preferred for a creamy texture |
| Bacon | 6 slices | Optional for vegetarian option |
| Onion | 1 medium | Adds depth of flavor |
| Garlic | 3 cloves | Minced for best flavor |
| Chicken Broth | 4 cups | Use low-sodium for healthier option |
| Milk | 1 cup | Whole milk recommended for creaminess |
| Cheddar Cheese | 1 cup | Shredded, for topping |
| Sour Cream | 1/2 cup | Stir in before serving |
Key Ingredients in Loaded Baked Potato Soup
Okay, so let’s talk essentials. Every loaded potato soup basically needs a few big hitters. Potatoes—no surprise there. I stand by Yukon Gold or Russet. Bacon is non-negotiable, in my world anyway. Onion and garlic, you just can’t miss out on them; they bring out that deep, home-cooked flavor we’re all after. Good broth, chicken or veggie, brings it to life. Milk and a splash of cream make things extra rich. Cheddar cheese for that ooey-gooey vibe. Then—sour cream, always stirred in at the end for tang and creaminess. Don’t hold back on the toppings, either. Scallions and a twist of black pepper really bring it home.
How to Make Loaded Baked Potato Soup
Alright, to get started, chop up your potatoes. No need to peel them if you like a rustic texture. Fry up your bacon first so you have plenty of that liquid gold (bacon grease) to use. Toss your onions in the bacon grease, let them soften, then add garlic—don’t let it burn, or you’re out of luck! Add potatoes, broth, and let them simmer till soft. Smash a few against the side of the pot, then pour in your milk and cream. Let it all cozy up together till it thickens. Cheddar goes in last, along with some bacon bits and scallions. If you’re feeling wild, check out this Ultra Creamy Broccoli Cheese Soup Better Than Panera for more creamy deliciousness. I’ve been known to eat three bowls in a row, no shame at all.
Storage and Make-Ahead Tips
Honestly, soups like these were made for leftovers. Once it’s cooled down, toss it in an airtight container and pop it in the fridge—good for about three days. Sometimes I think it’s even tastier the next day. If you wanna freeze it, just know the texture might shift a little bit because of the dairy, but I’m not that picky. Reheat on the stove slowly and add a splash of milk if it gets too thick. The toppings? Always add ‘em fresh—even the bacon. Soggy bacon is just sad. This doesn’t last long in my house, but when it does, it reheats like a champ.
What to Serve with Loaded Baked Potato Soup
You can go wild or keep it simple. Here’s what makes mine really shine:
- Buttery, crusty bread for dunking (sourdough on lazy days)
- Crispy salad for a little crunch
- Maybe a few extra cheese shreds on top, because… why not?
- If it’s a heavy-soup night, these Delicious Air Fryer Baked Potato Easy Healthy Recipes bring double potato joy to the party
Honestly, you can even serve it with nothing but a spoon and a good TV show.
Common Questions
Q: Can I make this loaded baked potato soup vegetarian?
A: Yep, just skip the bacon (gasp!) and swap chicken broth for veggie broth. Honestly, you might wanna up the cheese for that extra punch.
Q: Do I have to peel the potatoes?
A: Nope, I hardly ever do. The skins add texture and flavor, plus who has time?
Q: Can I use low-fat milk or cheese?
A: Technically? Yes. For that five-star restaurant taste though, go with full-fat. Life’s short.
Q: Will this soup thicken as it cools?
A: Oh totally. If it gets too thick when reheating, a splash of milk brings it smooooth again.
Q: Freeze or not freeze?
A: You can freeze it, but the texture gets a little funky. Tastes fine, just not as creamy.
Let’s Wrap This Up—Soup’s On!
So that’s my spiel. This ultimate creamy potato soup is my definition of comfort food—rich, loaded, and honest-to-goodness easy. If you’re noodle-deep in cooking fails, don’t give up. Try this once and it’ll make you a believer. Want a super pro version? Check out The Ultimate Creamy Potato Soup – Sugar Spun Run for their twists, or if you want others’ spins, peek at the Loaded Baked Potato Soup Recipe | The Kitchn. Honest confessions: this recipe got me through last winter, and my neighbor still asks for refills. If you’re curious how restaurants do it, I found this Loaded Baked Potato Soup (Newk’s Copycat Recipe) – Little Black … that might inspire you to experiment. Now, tie on your apron and get cooking—you got this.
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (optional)
Description
A creamy and loaded potato soup featuring Yukon Gold potatoes, crispy bacon, and rich cheddar cheese, perfect for chilly evenings.
Ingredients
- 2 lbs Yukon Gold Potatoes
- 6 slices Bacon (optional for vegetarian option)
- 1 medium Onion
- 3 cloves Garlic, minced
- 4 cups Chicken Broth (low-sodium recommended)
- 1 cup Whole Milk
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Sour Cream
Instructions
- Chop the potatoes (no need to peel if you prefer a rustic texture).
- Fry the bacon to render the grease.
- Cook the onions in the bacon grease until softened, then add the minced garlic.
- Add the potatoes and chicken broth, and simmer until the potatoes are soft.
- Smash a few potatoes against the pot’s side for texture.
- Stir in the milk and let thicken.
- Add cheddar cheese and toppings like bacon bits and scallions before serving.
Notes
For a vegetarian version, replace bacon with additional toppings like scallions and consider using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 40mg