Loaded Baked Potato Soup Recipe
If you’re craving something cozy, comforting, and downright delicious, this Loaded Baked Potato Soup Recipe is exactly what you need. I’ve made it so many times on chilly evenings or when I want to impress friends with something familiar yet special — it hits that perfect creamy, cheesy, smoky spot every single time.
This soup brings together all those tasty baked potato toppings in an easy-to-simmer pot full of goodness. Plus, it’s a crowd-pleaser that’s perfect for weeknight dinners or lazy weekend lunches. You’ll love how effortlessly it fills the kitchen with warmth and your belly with comfort.
Why This Recipe Works
- Balanced Flavors: The mix of savory bacon, sharp cheddar, and sweet carrots creates an irresistible depth.
- Perfect Creaminess: Combining whole milk and heavy cream gives it that rich, velvety texture without being too heavy.
- Chunky Yet Smooth: Mashing just a few potatoes keeps the soup hearty but still creamy.
- Customizable Toppings: You can load it up with your favorites—extra cheese, crispy bacon, or green onions—for a personalized finish.
Ingredients & Why They Work
Each ingredient in this Loaded Baked Potato Soup Recipe plays a key role to bring that classic baked potato flavor into soup form — with a few veggies to boost nutrition and body. When shopping, look for fresh veggies and quality bacon for the best flavor.
- Bacon: Adds smoky saltiness that makes the soup sing—don’t skip crisping it well.
- Unsalted Butter: Gives a silky richness and helps cook down the veggies gently.
- Yellow Onion: Provides a mild sweetness and depth when sautéed.
- Celery: Offers subtle earthiness and texture contrast.
- Shredded Carrots: A hidden veggie star adding natural sweetness and body.
- Garlic Cloves: Infuses comforting aroma and depth of flavor.
- All Purpose Flour: Thickens soup into a satisfying, creamy consistency.
- Chicken Broth: Creates a flavorful base—homemade or low-sodium store-bought works great.
- Whole Milk: Balances creaminess with lightness for smooth texture.
- Heavy Cream: Adds luxurious richness that makes every spoonful decadent.
- Yukon Gold Potatoes: Best for soup because they hold shape but mash easily for that creamy bite.
- Sharp Cheddar Cheese: Melts beautifully for that ooey-gooey cheesy goodness.
- All Purpose Seasoning: Blends savory spices to enhance every layer of flavor.
Tweak to Your Taste
I love tweaking this Loaded Baked Potato Soup Recipe based on season or who I’m cooking for. Feel free to swap in veggie broth for a lighter option or add spicy sausage for an extra kick. Making this recipe your own is part of the fun!
- Vegetarian Version: Leave out the bacon and use vegetable broth; add smoked paprika for that bacon-like warmth.
- Spicy Kick: Toss in some diced jalapeños or a pinch of cayenne if you like things with a little heat—I’ve done this and it totally wakes up the flavors.
- Cheese Variety: Swap sharp cheddar for smoked gouda or pepper jack to change up the cheesy vibe.
- Herbs: Fresh thyme or chives sprinkled on top add fresh brightness I always appreciate.
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Step 1: Crisp That Bacon Just Right
Start by cooking the chopped bacon in a large pot over medium heat until crisp and golden. I usually stir it occasionally to prevent burning and to get even browning. Then, scoop the bacon out and let it drain on a paper towel. You’ll want to leave about 2-3 tablespoons of that bacon grease in the pot—that’s pure flavor magic, trust me!
Step 2: Sauté Your Vegetables to Perfection
Add unsalted butter to the bacon grease and let it melt over medium heat. Toss in diced onions, celery, shredded carrots, and minced garlic. Cook for about 5-7 minutes, stirring often until everything is softened and fragrant—your kitchen will smell amazing right about now.
Step 3: Build the Soup Base
Sprinkle the all-purpose flour over your softened veggies and stir well, cooking it down for 2-3 minutes to get rid of that raw flour taste. This step also thickens your soup as it simmers, so don’t skip it. Next, slowly pour in the chicken broth while stirring constantly to keep things smooth and lump-free.
Step 4: Add the Creamy Ingredients and Potatoes
Pour in the whole milk and heavy cream, then add your chopped Yukon Gold potatoes and seasoning. Stir everything together well. Bring the pot to a gentle boil, then cover and reduce the heat to a simmer. Cook for 15-20 minutes, occasionally stirring, until the potatoes are tender enough to pierce easily with a fork.
Step 5: Mash and Cheese It Up
Here’s where the magic happens—use a potato masher to mash some of the potatoes right in the pot. I usually mash about half to give the soup a creamy, chunky texture. Then stir in the shredded sharp cheddar and almost all the crispy bacon you set aside earlier.
Step 6: Taste and Serve
Give your soup a final taste and add salt and pepper if it needs a little boost. Ladle into bowls and sprinkle with your favorite toppings—extra cheese, green onions, a dollop of sour cream, or some crispy bacon bits. Enjoy every comforting spoonful!
Pro Tips for Making Loaded Baked Potato Soup Recipe
- Don’t Overcook the Bacon: Crisp it just right to avoid sogginess; it adds a perfect crunch on top later.
- Slowly Add Broth: Pour the chicken broth gradually while stirring to dodge lumps from the flour.
- Mash Some Potatoes: Mashing a portion helps create that ideal chunky yet creamy texture, a soup game-changer!
- Adjust Seasonings Last: Cheese and bacon add salt, so wait until the end to fine-tune salt and pepper levels.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
When I serve this soup, I pile on green onions and extra sharp cheddar because their fresh crunch and sharpness cut through the creamy broth beautifully. A generous dollop of sour cream adds tang and richness, and the extra crispy bacon on top? Non-negotiable in my house—it’s that satisfying smoky finish.
Side Dishes
I love pairing this soup with a simple green salad dressed in vinaigrette or some crusty artisan bread for dipping. Sometimes, I even go all out and serve it with garlic breadsticks or a quick grilled cheese sandwich for a perfect soup-and-sandwich combo that everyone raves about.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls—kids especially think it’s a fun surprise! Another trick: layering the toppings on the side buffet allows guests to customize their bowls just the way they like. It makes dinner interactive and super festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store any leftover loaded baked potato soup in airtight containers in the fridge. It usually lasts me up to 3-4 days, and I find the flavors actually deepen overnight, making leftovers even more delicious!
Freezing
I’ve successfully frozen this soup a few times, though I recommend freezing it before adding the cheese to maintain texture. When reheating, stirring in fresh cheese after thawing keeps everything creamy and melty.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring often. Adding a splash of milk helps revive the creaminess without thinning the soup too much. Avoid boiling to keep the texture smooth and prevent the cheese from separating.
FAQs
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Can I make Loaded Baked Potato Soup Recipe in a slow cooker?
Yes! You can cook the potatoes, broth, and veggies in a slow cooker on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Add the milk, cream, cheese, and bacon at the end, warming through before serving.
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What type of potatoes is best for this soup?
Yukon Gold potatoes are ideal because they hold their shape while also mashing easily, giving you that perfect creamy, chunky soup texture.
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Can I make this soup dairy-free?
To make this Loaded Baked Potato Soup Recipe dairy-free, substitute the butter with olive oil, use coconut or almond milk instead of dairy milk and cream, and choose a dairy-free cheese alternative or skip the cheese altogether.
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How do I prevent the soup from becoming gummy?
Avoid over-mashing all the potatoes and add flour gradually while stirring well. Also, stir the soup gently and don’t boil it vigorously once the dairy is added to keep the texture smooth and luscious.
Final Thoughts
This Loaded Baked Potato Soup Recipe is hands-down one of my favorite go-tos when I want comfort food that feels nourishing and special. Its creamy texture, savory bacon, and melty cheese just never get old. Honestly, once you try it, you’ll want to keep this recipe in your back pocket for those days when you need a hug in a bowl—just like I do!
Print
Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Loaded Baked Potato Soup recipe is a creamy, comforting dish packed with tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and aromatic vegetables. Perfect for a cozy meal, it combines rich flavors and hearty ingredients to replicate the beloved loaded baked potato in soup form.
Ingredients
Main Ingredients
- 1 lb Bacon, chopped up
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, diced
- 2 ribs Celery, diced
- 1 cup Shredded Carrots
- 6 Garlic Cloves, minced
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
- 8 oz Sharp Cheddar Cheese, shredded + more for topping
- 1 tbsp All Purpose Seasoning OR 1 tsp each garlic powder, onion powder, and paprika
- Salt and Pepper to taste
Optional Toppings
- Green Onions
- Extra Cheese
- Extra Bacon
- Sour Cream
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving 2-3 tablespoons of the rendered grease in the pot.
- Sauté vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onion, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
- Add flour: Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste, stirring frequently.
- Incorporate broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
- Add dairy and potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and the all-purpose seasoning. Mix thoroughly to combine.
- Simmer: Bring the soup to a gentle boil, then cover with a lid and reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Mash potatoes slightly: Use a potato masher to mash some of the potatoes in the pot to help thicken the soup and create a creamy texture.
- Add cheese and bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon until the cheese is melted and well incorporated.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot topped with optional green onions, extra cheese, bacon, or a dollop of sour cream as desired.
Notes
- For a thicker soup, mash more potatoes or add a splash more flour when cooking the vegetables.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use smoked paprika in the seasoning for a smoky depth if desired.
- Sharp cheddar cheese melts best to give rich flavor and creaminess.
- Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg
