Amazing Loaded Baked Potato Soup

There’s just something magical about a really good bowl of soup when you need it most, right? Something that just warms you from the inside out and feels like a hug. That’s why I adore this Loaded Baked Potato Soup. It’s my answer to those days when only the ultimate comfort food will do. I took all the best parts of my favorite baked potato – the crispy bacon, the melty cheddar, that creamy tang from sour cream, and fresh chives – and swirled them all into a soup so hearty and satisfying. It’s a recipe born from my own kitchen, where I’m always looking for ways to bring that soul-soothing goodness to the table without a fuss.

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Why You’ll Love This Loaded Baked Potato Soup

It tastes EXACTLY like a loaded baked potato! Seriously, all those amazing flavors are right here in a bowl.

Super comforting and hearty. This is the kind of soup that sticks to your ribs and makes you feel all warm and fuzzy. Perfect for chilly nights or whenever you need a little pick-me-up.

Surprisingly easy to make. Even with all those delicious layers of flavor, it comes together without a lot of fuss, which is always a win in my busy kitchen!

Family-friendly guaranteed. Even picky eaters tend to gobble this one up. It’s familiar, it’s delicious, and it feels like a special treat.

So creamy and decadent. We’re talking rich, silky smooth soup that’s just pure indulgence.

Perfect for meal prep or a crowd. You can make it ahead for easy weekday dinners or double it for a cozy gathering.

Gather Your Ingredients for Loaded Baked Potato Soup

Alrighty, let’s get our mise en place ready for this amazing soup! You’ll need:

• 1 tablespoon olive oil
• 1 pound bacon, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced – I love using fresh garlic for the best flavor here!
• 8 cups chicken broth – For a vegetarian version, just swap this for vegetable broth!
• 4 pounds russet potatoes, peeled and cubed – Russets are my go-to because they break down beautifully and make the soup so creamy.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream – This is key for that luscious, rich texture.
• 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, trust me!
• 1/2 cup sour cream – For that essential tangy finish.
• 1/4 cup chopped fresh chives – They add such a fresh, oniony bite.

Having everything prepped makes the cooking process so much smoother, just like a well-oiled kitchen machine!

Crafting the Perfect Loaded Baked Potato Soup: Step-by-Step

Okay, deep breaths! Making this Loaded Baked Potato Soup is totally doable and so worth it. We’re going to build all that yummy flavor layer by layer, just like you’d top a perfect potato. Trust me, it’s easier than you think!

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Sautéing Aromatics and Bacon for Loaded Baked Potato Soup

First things first, let’s get that bacon cooked! Throw your chopped bacon into a big pot or Dutch oven over medium heat. We want it crispy, and more importantly, we want all that amazing bacon fat left in the pot – that’s pure flavor gold! Once the bacon is out and looking nice and crisp (set it aside for later!), toss in your chopped onion. Let it soften up for about five minutes, then add your minced garlic. Just a minute more, until it smells amazing. Be careful, hot bacon grease can splatter!

Simmering Potatoes for Creamy Loaded Baked Potato Soup

Now, pour in that chicken broth, add your cubed russet potatoes (they really make it creamy!), and sprinkle in the salt and pepper. Crank the heat up to bring it all to a boil. Once it’s bubbling away, turn the heat down to low, pop a lid on, and let it simmer gently for about 15 to 20 minutes. You want those potatoes to be super tender, like you can easily mash them with a fork.

Achieving Creaminess: Blending Your Loaded Baked Potato Soup

This is where the magic happens for that super-creamy texture! Carefully scoop about half of the soup into a blender. If you have an immersion blender, even better – just stick it right into the pot! Blend it until it’s nice and smooth. I always use my immersion blender right in the pot because it’s less mess, and honestly, way less scary than transferring hot soup. Pour that smooth goodness back into the pot with the rest of the potato chunks.

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Finishing Touches: Adding Dairy and Cheese

Lower the heat to the absolute minimum. We don’t want to boil this anymore! Stir in the heavy cream and that shredded cheddar cheese. Keep stirring gently until the cheese is all melted and happy. It makes the soup so rich and delicious! Now, for the sour cream – this is a little trick I learned: take the soup off the heat *before* you stir it in. This way, it won’t get weird and curdled. Just stir it in until it’s all combined, and you’re practically there! It’s like adding the final perfect toppings to your baked potato. This step is almost as satisfying as making my creamy tomato basil soup!

Tips for the Best Loaded Baked Potato Soup

Alright, let’s talk about making this Loaded Baked Potato Soup absolutely perfect, every single time. I’ve learned a few little tricks in my kitchen that really make a difference, so listen up!

First off, potatoes! Russets are truly the best here because they’re so starchy, and they break down beautifully to make the soup super creamy. Yukon Golds are a good second choice if you can’t find russets. Just make sure they’re tender when you blend them!

If you like your soup extra thick and hearty, here’s a little secret: after you’ve blended about half of it, carefully mash some of the remaining potato chunks against the side of the pot with your spoon before you stir everything back together. It adds body without needing extra thickeners.

And that sour cream? The absolute best way to add it without it getting… well, weird and curdled, is to take the pot off the heat completely, or at least down to the lowest possible setting, *before* you stir it in. It keeps those creamy vibes going strong, just like in my creamy chicken wild rice soup!

Variations and Topping Ideas for Loaded Baked Potato Soup

This Loaded Baked Potato Soup is fantastic as is, but you know me, I love to play around and make things my own! If you’re feeling adventurous, try swapping cheddar for Monterey Jack or a sharp white cheddar. A little sprinkle of smoked paprika never hurt anyone either, right?

But the real fun? The toppings! It’s all about recreating that perfect loaded baked potato experience. Of course, extra crispy bacon bits are a must. Then pile on some more shredded cheddar, a generous dollop of sour cream (or even Greek yogurt for a tangier kick!), and lots of fresh, bright green chives. Sometimes I even throw on some crispy fried onions for an extra crunch, kind of like those amazing loaded potato skins!

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Make Ahead, Storage, and Reheating Your Loaded Baked Potato Soup

One of the things I love most about this Loaded Baked Potato Soup is how great it is for planning ahead. Life gets crazy, right? I often make a big batch on the weekend, and it’s a lifesaver for quick lunches or dinners during the week. It’s similar to how my make-ahead breakfast burritos save me so much time! Just let the soup cool completely, then tuck it into an airtight container in the fridge. It’ll keep nicely for about 3 to 4 days. If you need to freeze it, that works too! Spoon it into freezer-safe containers or bags, leaving a little space at the top for expansion – kind of like prepping for my slow cooker chicken tacos. It’ll be good in the freezer for up to 3 months. When you’re ready to reheat, the best way is to thaw it overnight in the fridge and then warm it up gently on the stovetop over low heat. Give it a good stir, and it’s like you just made it!

Frequently Asked Questions about Loaded Baked Potato Soup

Got questions? I’ve got answers! It’s totally normal to have a few things pop up when you’re making a new soup, especially one as cozy as this. Here are some good ones I get asked a lot!

Can I make this Loaded Baked Potato Soup vegetarian?

Oh, absolutely! If you want to skip the bacon and keep it vegetarian, just swap out the chicken broth for vegetable broth. That’s it! It’s still super yummy and comforting, kind of like my easy homemade churros are a comforting treat.

What are the best potatoes for Loaded Baked Potato Soup?

For that super-creamy, dreamy soup texture, you really can’t beat russets! They’re wonderfully starchy and break down beautifully. If you can’t find russets, Yukon Golds are also a fantastic choice. They give you that lovely tender bite and creamy base.

How do I thicken my Loaded Baked Potato Soup if it’s too thin?

No worries if your soup is a bit thinner than you like! You can always mash a few more of those tender potato chunks against the side of the pot with your spoon before you add the dairy. Or, for a super quick fix, make a slurry with a tablespoon of cornstarch and a little bit of cold water, then stir that into the simmering soup until it thickens up.

Nutritional Information for Loaded Baked Potato Soup

Just so you know, the nutritional info I’m sharing here is an estimate, because your ingredient brands and exact portion sizes can make a little difference. But for a generous bowl (about 1.5 cups), you’re looking at roughly:

• Calories: 450
• Fat: 30g
• Protein: 15g
• Carbohydrates: 35g
• Fiber: 4g

It’s a hearty bowl, for sure, packed with all that good stuff!

Share Your Loaded Baked Potato Soup Creations!

I absolutely love seeing your creations! If you make this Loaded Baked Potato Soup, I’d be thrilled if you’d pop back here and leave a comment to tell me how it turned out. Share your favorite toppings or any tweaks you made in my kitchen! You can also connect with me via my contact page!

Loaded Baked Potato Soup

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A rich and creamy soup that tastes like a loaded baked potato, complete with bacon, cheddar cheese, and chives. This recipe is perfect for a cozy meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound bacon, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 4 pounds russet potatoes, peeled and cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the pot.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Pour in chicken broth, add cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
5. Stir in heavy cream and shredded cheddar cheese. Cook over low heat, stirring, until cheese is melted and soup is heated through. Do not boil.
6. Stir in sour cream until combined.
7. Serve hot, garnished with reserved bacon, extra cheddar cheese, and fresh chives.

Notes

• For a thicker soup, you can mash some of the potatoes against the side of the pot with a spoon.
• If you don’t have russet potatoes, Yukon Gold potatoes also work well.
• To add sour cream without curdling, stir it in off the heat or at the very end of cooking.
• This soup can be made ahead and reheated gently on the stovetop.
• Leftover soup can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
• Consider adding other toppings like green onions, a dollop of Greek yogurt, or even some crushed tortilla chips.
• This recipe is naturally gluten-free if you use gluten-free chicken broth.
• For a slow cooker version, cook bacon separately and set aside. Combine remaining ingredients (except cream, cheese, sour cream, chives) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream, cheese, and sour cream at the end.
• For an Instant Pot version, sauté bacon, onion, and garlic. Add broth, potatoes, salt, and pepper. Cook on high pressure for 8 minutes, then natural release for 10 minutes. Stir in cream, cheese, and sour cream.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 70mg