Loaded Potato Soup has gotten me through some freezing nights and hangry moods, let me tell you. You know those times when you’re craving something as good as a five-star restaurant but literally can’t deal with leaving your couch? Or, let’s say you’ve tried a ton of potato soup recipes and not one has come out actually creamy and thick, no matter what the reviews promise. Hey, you’re definitely not alone. Before I finally nailed it, my potato soups used to come out sad and not exactly soul-hugging. By the way, if you love all things spud, you might dig this cheesy air fryer hasselback potatoes recipe or switch it up with some ultra creamy broccoli cheese soup that’s (dare I say) even better than Panera.
Tips for Perfect Creamy Potato Soup
Making soup isn’t rocket science—thank goodness. But still, a few easy tricks make all the difference. First off, I learned the hard way not to use waxy potatoes for loaded baked potato soup. Russets? Yes, please. They’ll absorb all that creamy goodness and basically melt.
Oh, and don’t rush the sauté. Letting your onions, garlic, and bacon crisp up brings out wild amounts of flavor. I promise, it smells so good your neighbors might get jealous.
Now, here’s something people don’t talk about enough: don’t skimp on the cream or half-and-half. Low-fat stuff just tastes watery, and why ruin a good thing? Use full-fat. You’ll thank me later, pinky swear. For extra creaminess, mash some potatoes right in the pot (but leave a few chunky bites too).
Just be sure to taste as you go—salt levels can sneak up on you fast, especially with bacon hanging around. A little patience wins the race here. It’s a “turn off your phone and stir slowly” kinda recipe!
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes | 4 large | Best for creaminess |
| Bacon | 6 slices | Thick-cut recommended |
| Sharp Cheddar Cheese | 1 cup shredded | Adds a rich flavor |
| Cream Cheese | 4 oz | For tangy richness |
| Butter | 2 tablespoons | Enhances creaminess |
| Onion | 1 medium, chopped | For base flavor |
| Garlic | 3 cloves, minced | For depth |
| Chicken Broth | 4 cups | Use low-sodium |
| Sour Cream | For topping | Essential garnish |
Key Ingredients in Loaded Baked Potato Soup
Not gonna lie—if you want your creamy potato soup to be the talk of the family group chat, you gotta bring the A-game ingredients. Start with russet potatoes. They get all fluffy and break down just right, giving that magical creaminess. Next up: good-quality bacon. Thick-cut is king here, and if you’re feeling bold, a little extra won’t hurt.
It’s not loaded baked potato soup without a heap of sharp cheddar cheese—the sharper, the better. It melts right in and gives explosive taste. Cream cheese adds some tang, which I used to skip, but now I know better. Don’t skip it! And don’t forget a couple pats of butter, some classic onions, a bit of garlic, and green onions or chives sprinkled up top for that finishing touch.
Oh, sour cream on top? Always. If you want to bump up the savory notes, try adding a dab of chicken bouillon or even a glug of chicken broth for depth. There you go, the whole flavor squad reporting for duty.
How to Make Loaded Baked Potato Soup
So, grab your biggest pot and let’s do this. First, fry up your bacon ’til it’s extra crispy, then set aside—it’ll get sprinkled on later. Keep a little of the bacon fat in the pot and gently cook your onions and garlic in it. The smell will make your mouth water (I get so impatient at this step).
Toss your peeled, chopped potatoes into the pot next. Cover everything with chicken broth (or veggie if you’re feeling it), bring to a simmer, and let the potatoes cook down until they’re fork-tender. You’ll want to check with a fork, but sometimes I do the old “smash one against the side” trick.
Mash up about half the potatoes in the pot for thickness, but I like mine with some chunks left for texture. Pour in heavy cream or half-and-half, stir in cream cheese, cheddar, and butter ’til it’s all melted and the soup goes creamy. Add some salt and pepper, then go wild with the toppings: crispy bacon, more cheese, maybe chopped green onions. Serve piping hot, and watch everyone beg for seconds.
Storage and Make-Ahead Tips
Here’s some honesty. Loaded baked potato soup tastes even better the next day, once the flavors have spent some quality time together. If you’ve got leftovers (lucky you), let the soup cool first, then put it in airtight containers and stash in the fridge. I go for up to 3 days, but never more than that, honestly—it just disappears before then anyway.
To heat it up, gently bring it back to temp on the stove over low heat. It can thicken up a bit overnight, so splash in a little milk to loosen things up. Avoid cranking the heat—unless you want a split, gloopy mess (I’ve done it, learn from my mistakes). If you want to freeze it, you can, but the texture might get weird with dairy. I only do that if I have a ton left.
What to Serve with Loaded Baked Potato Soup
Alright, let’s chat about the real reason we make any soup—the stuff that goes with it. For a true comfort feast, pair your creamy potato soup with a few sides or extras:
- Crusty bread is a must. Try scooping up soup with it, almost like a shovel.
- Salad? Maybe something simple and zippy for a touch of green.
- Outrageous idea—serve with delicious air fryer baked potato for the ultimate carb overload.
- Need more warmth? This creamy marry me chicken soup is as cozy as a fuzzy blanket.
Now you’ve got the best chilly night combo!
Common Questions
Why did my potato soup turn out thin?
You probably used too much broth or didn’t mash enough potatoes. Next time, scoop out some broth before blending, and add back as needed.
Can I make this vegetarian?
Totally! Just skip the bacon and use veggie broth. Toss in some roasted mushrooms for that umami thrill.
What’s the best potato for loaded baked potato soup?
Russets are my ride or die. Yukon Gold is okay, but it makes it less fluffy and more buttery.
Can I use milk instead of cream?
You can, but it won’t be that thick, rib-sticking creamy potato soup you’re after. Go for cream (or at least half-and-half) if you can.
How do I keep leftovers from separating?
Just reheat slowly and give it a gentle stir. If things get too thick, add a touch of milk or broth and you’re back in business.
Why This Soup Will Steal Your Heart
If you’re still reading, I know you’re hunting for the best loaded baked potato soup, and seriously—this is the one I come back to every single time. It’s cozy with zero hassle, and even pickier eaters request seconds (true story). By following what I shared, you can totally make your own version that’s hands-down better than some soup you’d order out. Need more proof? Take a peek at The Ultimate Creamy Potato Soup – Sugar Spun Run or try the popular take on loaded baked potato soup at The Kitchn. Heck, even the copycat versions like this Loaded Baked Potato Soup (Newk’s Copycat Recipe) show just how many ways you can riff off this classic. Now, go make your kitchen smell like a five-star bistro—absolute comfort awaits!
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if bacon is omitted)
Description
A creamy and comforting loaded baked potato soup perfect for chilly nights.
Ingredients
- 4 large Russet Potatoes
- 6 slices thick-cut Bacon
- 1 cup shredded Sharp Cheddar Cheese
- 4 oz Cream Cheese
- 2 tablespoons Butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 4 cups low-sodium Chicken Broth
- Sour Cream for topping
Instructions
- Fry the bacon until crispy, then set aside and retain some fat in the pot.
- Cook the onions and garlic in the bacon fat until fragrant.
- Add the peeled, chopped potatoes to the pot and cover with chicken broth.
- Bring to a simmer and cook until potatoes are fork-tender.
- Mash about half the potatoes in the pot for thickness.
- Stir in heavy cream or half-and-half, cream cheese, cheddar, and butter until melted and creamy.
- Season with salt and pepper to taste, then serve with toppings of crispy bacon and more cheese.
Notes
Taste as you go; adjust salt especially with bacon. It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg