Loaded Potato Soup is basically the answer to all my weeknight dinner problems. Seriously, ever tried rushing in the door after work, stomach growling, family already asking what’s for dinner? Same here. So, when I’m after something that tastes a little bit like a five-star restaurant dish but doesn’t need a culinary degree, this is my go-to. Plus, who doesn’t love all that cheesy, savory goodness? If you’re into cozy, keep reading. Oh, and if you dig potatoes, check out these cheesy air fryer hasselback potatoes or need a soup fix, try my creamy Marry Me chicken soup recipe.
Tips for Perfect Creamy Potato Soup
Alright, you know how sometimes potato soups can end up too thick, or, heaven forbid, watery? Been there. One thing I’ve learned is not to rush the cooking. Let the potatoes simmer long enough so they’re melt-in-your-mouth soft, which means you won’t get any surprise chunks messing up the vibe. Also, start with room temp dairy, whether it’s the cream or sour cream. Jumping cold dairy into hot soup = breaks and lumps. Not fun.
Bacon makes everything better but let it crisp up nicely before you even think about adding anything else. I tried skipping this once… wouldn’t recommend. Oh, and use freshly shredded cheese if you can. Bagged cheese melts weird. Trust me. Final tip, taste as you go (I mean, that’s the best part anyway). Add a little salt, then more if needed. There, you’re basically a soup magician.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes | 4 large | Best for fluffiness |
| Bacon | 6 slices | Crisp it up first |
| Sharp Cheddar Cheese | 2 cups shredded | Freshly shredded for melting |
| Heavy Cream | 1 cup | Adds creaminess |
| Green Onions or Chives | 1/4 cup, chopped | For garnish |
| Chicken Stock | 4 cups | Use low-sodium |
| Sour Cream | 1/2 cup | Topping for extra tang |
| Butter | 4 tablespoons | For sautéing |
| Flour | 1/4 cup | Thicken the soup |
Key Ingredients in Loaded Baked Potato Soup
Okay, here’s what separates the amazing from the meh. Russet potatoes are what you want. They get super fluffy and soak up all that creamy flavor. Skip the waxy ones this time. For the base, you’ll need butter and flour—yeah, like making a simple sauce, nothing fancy. That starts it off smooth.
Bacon—don’t go light. You want every bowl to have a piece. Then, sharp cheddar cheese, heavy cream (no subs, please), and green onions or chives. Sour cream adds tang, but you can totally go Greek yogurt if your fridge is unpredictable. If you want to up the cozy, sprinkle in a dash of smoked paprika. Oh, almost forgot—stock. Use chicken for that classic comfort, or swap veggie if you’re keeping it meatless.
How to Make Loaded Baked Potato Soup
Making this soup is honestly simpler than it lets on—like, you could do it in your sleep. Start with cooking the bacon in your favorite big ol’ pot. Let it get all crispy, then take it out so you can sprinkle it later. Toss in a little butter next, and cook up the onions until they smell, well, incredible.
Now, stir in some flour for a thick base. Don’t let it brown, just a quick mix. Gradually pour in broth, scraping up all the good bits on the bottom. Bring in those potatoes, diced small so they cook quick, and simmer until they’re soft enough to mash (usually 15-20 minutes but poke to be sure).
This next part? Magic. Mash some potatoes in the pot, but not all. Keeps the soup thick but also kinda chunky—way better than anything from a can. Turn the heat low, and stir in the heavy cream, cheese, sour cream, and a generous pinch of salt and pepper. Let it slowly get creamy. Finish with that bacon from earlier, plus extra cheese and chives if your heart says yes. Done. Honestly, it’s almost too easy.
Helpful Swaps
Sometimes you gotta improvise, right? If you run out of heavy cream, no panic—half and half works, or even full-fat milk if it’s all you have. For cheese, sharp cheddar reigns, but Monterey Jack also hits different (kinda milder). Veggie stock can stand in for chicken. Plant-based bacon is totally fine for vegetarians, not the same sizzle but good enough.
Using frozen diced potatoes? Just dump ‘em straight in. You don’t give up control, and it’s much faster on a busy night. Lactose-free? Swap in your favorite non-dairy milk and vegan cheese. Nobody will notice, honestly. If you’re watching calories, light sour cream keeps it tangy without being heavy. You do you.
What to Serve with Loaded Baked Potato Soup
Alright, time for my favorite part—what to eat with this bowl of happiness. Here are my go-tos:
- Crusty bread (for ultimate dunking purposes)
- A bright tossed salad (if you’re feeling like balance actually matters)
- Simple roasted veggies on the side
- Grilled cheese sandwiches—because soup and sandwich is basically a rule
If you’re still craving that classic spud flavor after, check out the easy air fryer baked potatoes or chase it down with a bowl of ultra creamy broccoli cheese soup better than Panera. Both are keepers.
Common Questions
Q: Can I make loaded baked potato soup ahead of time?
Yep, just store it in the fridge up to three days. Reheat gently so it doesn’t get gluey.
Q: Is this gluten free?
Not as written (that flour base trips it up), but swap in a gluten-free blend or leave it out for a thinner soup.
Q: Can I freeze leftovers?
It’ll freeze, but the texture changes a bit when you reheat. Tastes fine, just not as creamy.
Q: What potatoes work best?
Russet potatoes, for real. Yukon golds are okay if you want it a bit more buttery.
Q: Do I have to peel the potatoes?
Nope. Leave the skins on if you prefer a rustic twist—adds fiber and saves time.
Souper Night In: My Final Thoughts
Honestly, this soup is all I want on a chilly night. It’s creamy, easy, and tastes way fancier than the prep suggests. Don’t be afraid to play with toppings or check out The Ultimate Creamy Potato Soup for even more ideas. For a twist, peek at this Loaded Baked Potato Soup Recipe or go bold with the loaded baked potato soup from Little Black Skillet. If you’re into warm, cozy comfort, this one’s an absolute must-try—just give it a whirl and watch those bowls disappear.
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with modifications)
Description
A creamy and delicious loaded baked potato soup that’s easy to make and perfect for weeknight dinners.
Ingredients
- 4 large Russet Potatoes (Best for fluffiness)
- 6 slices Bacon (Crisp it up first)
- 2 cups Sharp Cheddar Cheese, shredded (Freshly shredded for melting)
- 1 cup Heavy Cream (Adds creaminess)
- 1/4 cup Green Onions or Chives, chopped (For garnish)
- 4 cups Chicken Stock (Use low-sodium)
- 1/2 cup Sour Cream (Topping for extra tang)
- 4 tablespoons Butter (For sautéing)
- 1/4 cup Flour (Thicken the soup)
Instructions
- Cook the bacon in a large pot until crispy; remove and set aside.
- Melt butter in the same pot and cook chopped green onions until fragrant.
- Stir in flour to form a thick base without browning.
- Gradually pour in the chicken stock, scraping the bottom of the pot as you go.
- Add diced potatoes and simmer until soft (about 15-20 minutes).
- Mash some potatoes in the pot for a thick yet slightly chunky texture.
- Reduce heat and stir in heavy cream, cheese, sour cream, salt, and pepper, letting it slowly become creamy.
- Finish with crispy bacon and extra cheese and chives as desired.
Notes
For variations, use half and half instead of heavy cream or veggie stock instead of chicken. Can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg