Loaded Baked Potato Soup brings all the comforting flavors of a classic baked potato into a warm, creamy, spoonable meal. This soup is rich, hearty, and packed with bold tastes—perfect for chilly evenings, family dinners, or meal prepping for the week. Tender russet potatoes form the velvety base, while crispy bacon, shredded cheese, sour cream, and green onions create that signature loaded potato experience in every bite.
I first made this soup on a rainy afternoon when the kids were home from school. As the aroma of simmering potatoes and sizzling bacon filled the kitchen, everyone gathered around the counter, spoons in hand. By the time the soup was ready, it was gone in minutes, and it instantly became a go-to recipe for cozy nights and weekend lunches.
Why You’ll Love Loaded Baked Potato Soup
Comfort Food in a Bowl
This soup captures the essence of a baked potato without the extra steps. Every spoonful delivers creamy potatoes, melted cheese, crispy bacon, and the tang of sour cream. It’s indulgent yet approachable, making it a favorite for both adults and kids.
Customizable and Versatile
One of the best parts about this soup is how flexible it is. Adjust the toppings to your taste—extra cheese, scallions, crumbled bacon, or even a drizzle of hot sauce. You can also make it thicker or thinner by adding more broth or milk, depending on your preference.
Ingredients for Loaded Baked Potato Soup
Soup Base
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- Salt and pepper to taste
Toppings
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2–3 green onions, sliced
Optional Extras
- Chives or parsley for garnish
- Extra cheese or bacon for serving
Ingredients
Equipment
Method
- Combine diced potatoes, onion, garlic, and broth in a large soup pot. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
- Mash the potatoes for a chunky texture or blend with an immersion blender for smoothness. Stir in milk or cream and season with salt and pepper.
- Cook bacon until crispy, then crumble. Prepare shredded cheese and slice green onions for toppings.
- Ladle soup into bowls and top with cheese, bacon, sour cream, and green onions. Serve warm.
Notes
Step-by-Step Instructions
Prepare the Potatoes and Base
Peel and dice the potatoes into even cubes. In a large soup pot, combine potatoes, chopped onion, garlic, and broth. Bring to a boil over medium heat, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Blend the Soup
Use a potato masher for a chunkier texture or an immersion blender for a smoother, creamier soup. Stir in milk or cream, and season with salt and pepper to taste.
Cook Toppings
While the soup simmers, cook the bacon in a skillet until crispy, then crumble it. Shred the cheese and slice the green onions for topping.
Assemble and Serve
Ladle the soup into bowls and top with shredded cheese, crumbled bacon, sour cream, and green onions. Add any optional garnishes like chives or extra cheese. Serve immediately with warm bread or a fresh salad for a complete meal.
Tips for the Best Soup
- Choose the Right Potatoes: Russet potatoes give the best creamy texture when cooked and blended.
- Adjust Creaminess: For a lighter version, use milk instead of cream. For a richer soup, add more cream or a little butter.
- Make Ahead: This soup stores well in the fridge for up to 4 days and freezes for up to 2 months. Reheat gently and add a splash of milk or broth if it thickens.
Serving Ideas
Loaded Baked Potato Soup pairs wonderfully with crusty bread, cornbread, or a fresh green salad. Customize it for family favorites by adding extra toppings or blending in vegetables like carrots or celery for added nutrition. This soup works equally well as a cozy weeknight dinner or a hearty lunch.
