Loaded Baked Potato Soup Recipe

There’s something incredibly cozy about a big bowl of soup, especially when it’s loaded with all the flavors of your favorite baked potato. This Loaded Baked Potato Soup Recipe is exactly that kind of comfort food—rich, creamy, and packed with savory bacon and cheesy goodness that just warms you right up. Whether it’s a chilly weeknight or you’re looking to impress guests with a hearty starter, this soup fits the bill beautifully.

What I love most about this Loaded Baked Potato Soup Recipe is how it balances indulgence with simple ingredients you probably already have in your kitchen. It’s easy enough for a weeknight dinner but feels special enough for when you’re craving something a little extra. Plus, it’s super forgiving to tweak — you can make it as chunky or creamy as you want, which means you’ll really make it your own every time.

this …

Ingredients & Why They Work

This Loaded Baked Potato Soup Recipe is all about combining hearty, fresh ingredients that build up rich flavor and texture. The bacon and sharp cheddar add that classic loaded baked potato vibe, while the cream and milk make it luxuriously smooth.

• Bacon: Adds a smoky crunch that’s totally essential for that “loaded” effect.
• Unsalted Butter: Helps sauté veggies gently without overpowering their flavors.
• Yellow Onion: Provides a sweet, savory base that mellows as it cooks.
• Celery: Brings a subtle crunch and depth to the soup’s flavor profile.
• Shredded Carrots: Adds natural sweetness plus vibrant color to brighten the bowl.
• Garlic Cloves: Essential aromatic that layers in warmth and zest.
• All-Purpose Flour: Thickens the soup beautifully to that silky, creamy texture.
• Chicken Broth: Gives a rich background flavor better than water alone.
• Whole Milk: Keeps the soup creamy but light enough not to feel too heavy.
• Heavy Cream: Cranks up the richness and silky mouthfeel you want in a baked potato soup.
• Yukon Gold Potatoes: Perfectly starchy with a buttery flavor that mashes up well without falling apart.
• Sharp Cheddar Cheese: Melts into the soup for that gooey, cheesy punch everyone loves.
• All Purpose Seasoning: Blends garlic powder, onion powder, paprika and more, layering in subtle spice and complexity.
• Salt and Pepper: Control these to balance and enhance all the other flavors.

Tweak to Your Taste

I like to keep this soup pretty classic, but feel free to experiment! I’ve tried swapping half the cheddar for smoked gouda once, which brought in a lovely smokiness. You can easily make it vegetarian by skipping bacon and using veggie broth instead — delicious in its own right.

• Variation: Adding a pinch of cayenne or chipotle powder gives the soup a gentle kick that wakes up the flavors beautifully.
• Dairy-Free: Swap out milk and cream for coconut cream and almond milk; just keep in mind the texture and flavor will shift a bit.
• Extra Veggies: I sometimes toss in corn kernels or roasted bell peppers for a colorful twist and sweetness.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Crisp that Bacon Just Right

Start by cooking the bacon in your large pot over medium heat until it’s crispy but not burnt. I like to stir it often so it browns evenly. Once done, scoop it out onto a paper towel to drain, leaving 2-3 tablespoons of that flavorful grease in the pot – this is liquid gold for sautéing your veggies!

Step 2: Sauté Veggies in Butter and Bacon Grease

Add the butter to the pot and let it melt into the bacon grease. Toss in the diced onions, celery, shredded carrots, and minced garlic, then sauté for 5-7 minutes until everything softens nicely. It’s worth taking your time here—the aroma building in your kitchen at this point just whets your appetite.

Step 3: Add Flour and Build the Base

Sprinkle the flour evenly over your softened veggies, then stir it all together. Cook this mixture for 2-3 minutes, stirring constantly to avoid lumps. This step thickens the soup later, so don’t skip it—it really makes a difference in texture.

Step 4: Pour in Liquids and Potatoes

Slowly pour in the chicken broth while stirring to keep the base smooth. Then add the milk, heavy cream, chopped Yukon Gold potatoes, and all-purpose seasoning. Stir everything well to combine all the flavors before moving to the next step.

Step 5: Simmer and Soften

Bring the mixture to a gentle boil, then cover and reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. This is where the soup really starts coming together.

Step 6: Mash and Melt

Use a potato masher right in the pot to mash some of the potatoes—don’t go full purée; I like leaving some chunks for texture. Stir in the shredded cheddar cheese and most of the reserved bacon until the cheese melts fully into the creamy mix.

Step 7: Season and Serve

Give your soup a taste and adjust salt and pepper if needed. Ladle it out into bowls and top with the extra bacon, cheese, green onions, or a dollop of sour cream if you like. And just like that—you have the ultimate comfort in a bowl.

How to Serve Loaded Baked Potato Soup Recipe

Garnishes

I’m a sucker for the classic toppings—I pile on extra crispy bacon bits, freshly shredded sharp cheddar, sliced green onions, and a generous spoonful of sour cream. These add color, texture, and that final punch of flavor that makes each bite irresistible.

Side Dishes

For a full meal, serve this soup with a fresh mixed greens salad or a crusty baguette—something to scoop up every last drop. Garlic bread or a simple grilled cheese sandwich also pair beautifully and keep the comfort food theme going strong.

Creative Ways to Present

I’ve had fun serving this soup in hollowed-out small bread bowls for a party—it looks so inviting and guests love the interactive element. Another idea is layering soup, toppings, and cheese in individual ramekins and broiling briefly for a bubbly, browned finish that feels extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover loaded baked potato soup in airtight containers in the fridge for up to 3 days. When you reheat, you might need to add a splash of broth or milk to bring it back to that lovely creamy consistency.

Freezing

Freezing works well for this soup, but keep in mind the texture can change slightly as potatoes tend to get a bit grainy after thawing. If you freeze, portion it out into freezer-safe containers and thaw overnight in the fridge before gently reheating on the stove.

Reheating

Reheat the soup over low heat on the stovetop, stirring often to prevent sticking. Adding a little extra milk or broth helps refresh the texture, and feel free to stir in a handful of extra cheese for that fresh-from-the-pot gooeyness.

FAQs

Final Thoughts

This Loaded Baked Potato Soup Recipe is one of my all-time favorites to make when I want something comforting yet impressive without too much fuss. It’s the kind of dish that feels like a warm hug on a cold day and always earns compliments from anyone I serve it to. I hope you’ll enjoy making it as much as I do—and don’t be shy about adding your own twist to make it truly yours!

Print