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Loaded Baked Potato Soup Recipe

ByJulia
Jump to Recipe· 4.8 from 26 reviews

There’s something truly comforting about a warm bowl of soup on a cozy day, and this Loaded Baked Potato Soup Recipe hits all the right notes. It’s creamy, cheesy, and packed with hearty chunks of tender potatoes and crispy bacon that take it to a whole new level. I love whipping this up when I want a satisfying meal that feels indulgent but is actually pretty straightforward to make.

This Loaded Baked Potato Soup Recipe is a total crowd-pleaser—perfect for family dinners, casual get-togethers, or when you just want to wrap yourself in a blanket and enjoy a rich, flavorful bowl. Plus, it’s versatile enough to tweak depending on what you have on hand, so it’ll quickly become one of your go-to soup recipes.

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Why This Recipe Works

  • Balanced Creaminess: The combo of whole milk, heavy cream, and cheese creates that rich, velvety texture without feeling too heavy.
  • Flavor Layers: Sautéed onions, carrots, celery, and garlic build a deep, savory base that complements the potatoes and bacon perfectly.
  • Perfect Potato Texture: Using Yukon Gold potatoes lets you get both tender chunks and creamy mashed bits for a lovely texture in every bite.
  • Customizable Toppings: Crispy bacon, sharp cheddar, green onions, and sour cream allow you to personalize every bowl to your cravings.
A close-up shows a thick creamy yellow soup with chunks of light beige pieces and small bits of orange and green vegetables, held in a blue pot. A white spoon lifts a portion of the soup, revealing its smooth texture with visible soft pieces and a string of soup dripping back into the pot. The pot sits against a shiny steel stove and a white marbled surface is visible behind. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Loaded Baked Potato Soup Recipe plays a special part to create that classic, soulful flavor. From crispy bacon to creamy dairy, the mix brings the comforting essence of a loaded baked potato in soup form.

  • Bacon: Adds smoky, crispy bites that contrast beautifully with the creamy soup base. I always choose thick-cut for extra texture.
  • Unsalted Butter: Helps sauté the veggies without adding excess salt, allowing flavor control.
  • Yellow Onion: A sweet and savory base flavor that softens nicely when sautéed.
  • Celery: Adds subtle crunch and freshness balancing the richness.
  • Shredded Carrots: Bring a mild sweetness and extra nutrients you won’t even notice.
  • Garlic Cloves: Essential for a punch of aromatic depth.
  • All Purpose Flour: Works as a thickening agent, giving the soup that lovely, hearty body.
  • Chicken Broth: The liquid base that adds savory warmth—use low-sodium to better control seasoning.
  • Whole Milk & Heavy Cream: Give richness and creaminess, keeping the soup luscious without being too heavy.
  • Yukon Gold Potatoes: Perfect for soup because they hold their shape and mash up nicely, creating a gorgeous texture.
  • Sharp Cheddar Cheese: Adds a tangy, melty cheese flavor that’s classic with potatoes.
  • All Purpose Seasoning or Garlic Powder, Onion Powder, Paprika: Keeps the seasoning balanced and adds a bit of smoky warmth.
  • Salt and Pepper: The simple essentials that bring all the flavors together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making recipes fit your style and pantry, and this Loaded Baked Potato Soup Recipe is flexible like that. I often add or swap a few things based on the season, what’s fresh, or who I’m serving.

  • Variation: When I want it lighter, I swap half the heavy cream for some plain Greek yogurt stirred in at the end—you still get creaminess with fewer calories!
  • Dietary Modification: Use vegetable broth and omit bacon for a vegetarian version—adding smoked paprika amps up the smoky flavor.
  • Spicy Kick: Toss in some diced jalapeños or a pinch of cayenne if you love a little heat.
  • Extra Veggies: Sometimes I sneak in chopped broccoli or corn for added texture and nutrition.

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

Step 1: Crisp the Bacon & Prep the Base

Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crispy. This usually takes about 8 minutes. Don’t rush it—you want that perfect crunch and the flavor from the rendered fat. Once done, remove the bacon and set it aside, but keep about 2 to 3 tablespoons of the bacon grease in the pot. This is your flavor goldmine.

Step 2: Sauté the Veggies

Add the butter to the bacon grease, letting it melt gently. Toss in your diced onions, celery, shredded carrots, and minced garlic. Sauté these for 5 to 7 minutes until everything softens and smells amazing. This mix is where the soup’s savory heart begins.

Step 3: Thicken the Base with Flour

Sprinkle the all-purpose flour over the softened veggies and stir it in well. Cook for another 2 to 3 minutes to get rid of that raw flour taste. This step is crucial for giving your soup that silky, thick consistency we all love.

Step 4: Add Liquids and Potatoes

Slowly pour in the chicken broth while stirring constantly to keep things smooth—no lumps allowed! Then add the whole milk, heavy cream, chopped Yukon Gold potatoes, and your seasoning blend. Give everything a good stir so all ingredients are nicely combined.

Step 5: Simmer Until Perfectly Tender

Bring the pot to a gentle boil, then cover and reduce the heat to a low simmer. Let it cook quietly for 15 to 20 minutes, stirring occasionally, until the potatoes are fork tender. This part is where the magic happens—the potatoes soak up all those flavors while tenderizing just right.

Step 6: Mash & Add Cheese and Bacon

Use a potato masher to gently mash some of the potatoes right in the pot—this creates a creamy texture with potato chunks, so it’s rich but still chunky. Then stir in the sharp cheddar cheese and most of the reserved crispy bacon. Give it a taste and adjust salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with extra cheese, bacon, green onions, and a dollop of sour cream if you like. These toppings bring texture and freshness, perfect for making every bite enjoyable.

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Pro Tips for Making Loaded Baked Potato Soup Recipe

  • Don’t Overcook the Potatoes: Keep an eye on the potatoes while simmering—they should be tender but not mushy for the best texture.
  • Use Yukon Gold Potatoes: Their waxy texture gives you that great balance of mashable and chunky bits without falling apart.
  • Avoid Lumps in Soup: When adding broth, pour slowly while whisking constantly to keep it silky smooth.
  • Keep Bacon Crispy: Add most bacon into the soup for flavor but save some for topping so it stays crunchy and fresh.

How to Serve Loaded Baked Potato Soup Recipe

A close-up of a white bowl filled with thick, creamy yellow soup containing small chunks of potatoes and green herbs. On top, there are crispy brown bacon pieces and a dollop of white sour cream that is melting into the soup. A spoon full of soup is lifted above the bowl, showing the rich texture with some soup dripping down, highlighting the smooth and thick consistency with visible vegetable bits. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping this soup with green onions for a fresh bite, extra shredded sharp cheddar for cheesiness, crispy bacon for crunch, and a generous dollop of sour cream that balances the warmth perfectly. These garnishes bring color, texture, and layers of flavor that make every spoonful a delight.

Side Dishes

This soup pairs wonderfully with a crisp green salad or a warm crusty bread to soak up the creamy goodness. Sometimes I serve it alongside roasted Brussels sprouts or a simple side of steamed green beans for a touch of brightness and balance.

Creative Ways to Present

For special occasions, I like to serve the soup in mini bread bowls—it’s fun, festive, and doubles as edible bowls! Another idea is layering the soup in clear mugs with toppings visible, which is great for brunch or a cozy party presentation.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup into airtight containers and store them in the fridge for up to 3 days—it reheats beautifully, though the potatoes may soak up some liquid. I recommend adding a splash of milk or broth when reheating to bring back the perfect consistency.

Freezing

Good news: this Loaded Baked Potato Soup Recipe freezes well! Just freeze portions in freezer-safe containers, leaving some headspace for expansion. When thawing, do it overnight in the fridge, then gently reheat on the stove with occasional stirring.

Reheating

I reheat this soup over low heat on the stove, stirring frequently to prevent sticking. If it feels too thick, I add a little milk or broth gradually until it’s smooth and creamy again. Avoid microwaving unless you stir well mid-way to keep texture even.

FAQs

  1. Can I make Loaded Baked Potato Soup Recipe without bacon?

    Absolutely! You can omit the bacon or use a vegetarian bacon substitute. To keep that smoky flavor, try adding smoked paprika or liquid smoke in small amounts. Roasting the potatoes before adding them can also add a nice depth.

  2. What type of potatoes is best for this soup?

    Yukon Gold potatoes are ideal because they hold their shape while also mashing nicely, creating a wonderful texture that’s creamy yet chunky. Russets can work too but might break down more and make the soup thicker.

  3. Can I prepare this soup in a slow cooker?

    Yes! Brown the bacon and sauté veggies on the stove first. Then add everything to the slow cooker and cook on low for about 4-5 hours. Add cheese and cream at the end to avoid curdling.

  4. How can I make this soup dairy-free?

    Substitute the butter with dairy-free margarine or oil, use coconut milk or a plant-based milk cream blend, and swap cheddar for a dairy-free cheese alternative. Make sure to check broth ingredients for hidden dairy too.

  5. What’s the best way to thicken this soup if it’s too runny?

    If your soup turns out thinner than you like, you can whisk in a little more flour mixed with cold milk to avoid lumps, or simmer it uncovered for a few more minutes to reduce. Alternatively, mash a few extra potatoes into the soup for natural thickening.

Final Thoughts

This Loaded Baked Potato Soup Recipe has a special place in my kitchen because it’s so reliable and crowd-pleasing. It’s like a hug in a bowl—a bit indulgent, wildly comforting, and yet surprisingly easy to put together. I’m convinced once you try this, you’ll keep it in your dinner rotation just like I have. So go ahead, gather your ingredients, and cozy up with a steaming bowl—you deserve it!

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Loaded Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 26 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This Loaded Baked Potato Soup is a creamy, hearty comfort food packed with crispy bacon, tender Yukon Gold potatoes, sharp cheddar cheese, and a medley of sautéed vegetables. Perfect for a cozy dinner, it combines rich flavors and a smooth texture with customizable toppings to suit your taste.

Ingredients

Units Scale

Soup Base

  • 1 lb Bacon, chopped up
  • 2 tbsp Unsalted Butter
  • 1 Yellow Onion, diced
  • 2 ribs Celery, diced
  • 1 cup Shredded Carrots
  • 5-6 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

  1. Cook Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving 2-3 tablespoons of bacon grease in the pot.
  2. Sauté Vegetables: Add the unsalted butter to the bacon grease and melt it. Add the diced carrots, onions, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables soften.
  3. Add Flour: Sprinkle the all purpose flour over the sautéed vegetables and stir well. Cook for 2-3 minutes to remove the raw flour taste.
  4. Pour Broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
  5. Add Dairy and Potatoes: Stir in the whole milk, heavy cream, chopped potatoes, and all purpose seasoning or the garlic powder, onion powder, and paprika mix. Combine thoroughly.
  6. Simmer Soup: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until potatoes are fork tender.
  7. Mash Potatoes: Use a potato masher to mash some of the potatoes inside the soup to thicken the texture.
  8. Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon pieces.
  9. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with optional toppings like green onions, extra cheese, bacon, or sour cream.

Notes

  • For a thicker soup, mash more potatoes or add a bit more flour in step 3.
  • Use low-fat milk or half-and-half to reduce the fat content.
  • Substitute vegetable broth for chicken broth to make it vegetarian (omit bacon).
  • Yukon Gold potatoes are great for creaminess, but russet potatoes can also be used.
  • Leftovers reheat well and the soup thickens; add a splash of milk when reheating if needed.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 55 mg

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