The Ultimate Loaded Baked Potato Soup

There are very few things in life as comforting as a steaming bowl of Loaded Baked Potato Soup. On a chilly day, it’s basically a warm hug from the inside out.

I still remember the first time I had a really good version at a steakhouse. I was convinced it must have taken hours to get that rich, velvety texture.

It turns out, it’s one of the easiest, coziest, and most satisfying soups you can possibly make. It takes all the best parts of a classic baked potato the fluffy insides, the crispy bacon, the sharp cheddar, the dollop of sour cream and turns them into one perfect, spoonable meal.

We’re not making a thin, watery soup here. This is a hearty, rich, and truly “loaded” soup that’s fast enough for a Tuesday night but special enough for guests.

Why You’ll Love This Recipe

• Ultimate Comfort: It’s rich, creamy, and packed with flavor.
• Fast & Easy: You can have this on the table in about 40 minutes.
• Pantry Staples: It uses simple ingredients you probably already have.
• Fully “Loaded”: We don’t skimp on the toppings—they’re the best part!
• Restaurant Quality: It tastes just like the soup from your favorite chophouse.

The Simple Secrets to a Rich & Creamy Soup

The magic of this soup is its simplicity. You don’t need fancy ingredients, just the right ones.

• Potatoes: Russet potatoes are the star. They are high in starch and low in moisture, which means they break down beautifully and make the soup naturally thick and creamy.
• Bacon: This does double duty. We get crispy bacon bits for topping and we use the rendered fat to build the soup’s flavor foundation.
• Aromatics: Just a simple yellow onion and some garlic. They create the savory backbone.
• Chicken Broth: This is our liquid base. Use a low-sodium version so you can control the salt level.
• Heavy Cream & Sour Cream: This is the secret to the ultra-rich texture. The heavy cream adds velvetiness, and the sour cream adds a wonderful, tangy flavor that cuts through the richness.
• Cheddar Cheese: Use a sharp cheddar for the best flavor. Please buy a block and shred it yourself! Pre-shredded cheese has anti-caking agents that make it melt poorly.
• The Toppings: This is what makes it “loaded”! Crispy bacon, more cheddar, and fresh green onions or chives are non-negotiable.

Bringing Your Loaded Baked Potato Soup to Life (Step-by-Step)

This comes together so fast. The best way to do it is in one big pot or a Dutch oven.

1. Crisp the Bacon: Start by chopping your bacon and adding it to a cold Dutch oven. Turn the heat to medium and let it cook slowly. This renders the fat perfectly, giving you super crispy bacon bits. Once crisp, use a slotted spoon to remove the bacon to a paper-towel-lined plate.

2. Build the Flavor Base: Leave about two tablespoons of that glorious bacon fat in the pot. Add your diced onion and cook for 4-5 minutes, until it’s soft and translucent. Add the minced garlic and cook for just one more minute until you can smell it.

3. Simmer the Potatoes: Add your peeled and cubed potatoes right into the pot. Pour in the chicken broth, making sure the potatoes are mostly covered. Bring this to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are completely fork-tender. They should fall apart easily.

4. The Creamy-Making Step: This is where the magic happens. Use an immersion blender and blend the soup directly in the pot. You can make it perfectly smooth or, my favorite way, leave it a little chunky for texture. As you blend, you’ll see it thicken up instantly, just like in the photo.

5. Add the Dairy (Gently!): Turn the heat down to low. Slowly stir in the heavy cream, sour cream, and about one cup of the shredded cheddar cheese. Stir gently until the cheese is melted. Do not let the soup boil after this point, or the dairy can curdle!

6. Season and Serve: Taste the soup. It will probably need salt and a good amount of black pepper. Ladle the hot soup into bowls and get ready for the best part: the toppings! Go wild with the reserved bacon, more shredded cheese, and a sprinkle of fresh chives.

A Few Pro-Tips for a Perfect Result

1. Russets Are a Must: Don’t substitute waxy potatoes (like red or new potatoes). They won’t break down properly and will give you a lumpy, watery soup.
2. Don’t Over-Blend: If you’re using a standard blender, be careful! Over-blending starchy potatoes can make them gummy, just like overworked mashed potatoes.
3. Low and Slow for Dairy: I’ll say it again: never boil soup after adding cream, sour cream, or cheese. It will break and become grainy.
4. Bacon Fat is Flavor: Don’t you dare dump that bacon fat! It’s liquid gold and provides the savory, smoky foundation for the entire soup.
5. Shred Your Own Cheese: It’s the #1 way to get a smooth, perfectly melted soup instead of a clumpy one. It takes 60 seconds and is worth it.
6. A Secret Touch of Acidity: If your soup tastes a little flat, a tiny splash of white vinegar or a few dashes of hot sauce at the end will brighten all the flavors without tasting “vinegary.”
7. Potatoes Are Nutritious: This is a hearty soup, but it starts with a great base. Potatoes are a surprisingly nutritious vegetable. According to the USDA Food Data Central page on Potatoes, a single medium potato is a fantastic source of potassium and Vitamin C.

Easy Loaded Baked Potato Soup Variations to Try

One of the best things about this recipe is how easy it is to change up. Think of this as your base map, but you can always take a few fun detours!

For a Spicy Kick, mince a jalapeño and sauté it with the onion, or just add a few dashes of chipotle powder for a smoky heat. If you want to make this Gluten-Free, you’re in luck! It already is. Just double-check that your chicken broth is certified gluten-free.

Making it Vegetarian is simple, too. Skip the bacon and use a mix of butter and olive oil to sauté your onions. Use a hearty vegetable broth instead of chicken, and add a 1/2 teaspoon of smoked paprika to get that smoky flavor back.

Want to sneak in more veggies? Stir in a cup of frozen corn or a handful of chopped kale during the last few minutes of simmering.

How to Store & Reheat Your Soup

This soup makes for amazing leftovers.

To Store: Let the soup cool down completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 4-5 days.

To Reheat: The best way to reheat it is gently on the stovetop over low heat. It will have thickened up in the fridge, so you may need to add a splash of milk or broth to thin it back out. Stir it often so it doesn’t scorch on the bottom.

A Note on Freezing: Soups made with a lot of dairy (like this one) can sometimes separate or become grainy when frozen and thawed. It’s not ideal. If you must freeze it, the best way is to make the soup base without the cream, sour cream, and cheese. Freeze that, and then add the dairy components during reheating.

Perfect Pairings for Your Potato Soup

This is a hearty meal all on its own, but a good pairing can take it over the top.

This soup begs for something to dip into it, like our [Link to: Easy No-Knead Crusty Bread] or a simple, buttery grilled cheese sandwich.

If you want to make it a full “soup and salad” meal, it pairs perfectly with a bright, crisp salad to cut through the richness. Our [Link to: Simple Lemon Vinaigrette Green Salad] would be a fantastic choice.

Your Loaded Baked Potato Soup Questions, Answered

Conclusion

This Loaded Baked Potato Soup is more than just a recipe; it’s a bowl of pure comfort. It’s the perfect, easy meal to warm you up on a cold day and make the whole family happy.

Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!