Loaded Baked Potato Soup: A Creamy, Cheesy Comfort Food Classic

Loaded Baked Potato Soup brings all the delicious flavors of a fully loaded baked potato into one warm, satisfying bowl. Made with tender potatoes, crispy bacon, melted cheddar cheese, creamy milk, and a touch of sour cream, this hearty soup is rich, comforting, and full of familiar flavors. Every spoonful combines a velvety broth with soft chunks of potato and savory toppings that make this dish feel like a complete meal.

One of the best things about this recipe is that it uses simple, everyday ingredients to create something that tastes special. Whether you're preparing dinner for your family on a chilly evening, looking for an easy weekend meal, or craving a restaurant-style soup at home, Loaded Baked Potato Soup is a wonderful choice. It can be prepared in one pot, customized with your favorite toppings, and served with crusty bread, biscuits, or a fresh green salad.

The secret to making an excellent potato soup is balancing the creamy base with the natural flavor of the potatoes, the saltiness of the bacon, and the sharpness of the cheese. Follow the steps below to create a thick, flavorful soup that tastes as though it came straight from your favorite comfort-food restaurant.

Why You'll Love This Loaded Baked Potato Soup

This recipe is especially appealing because it combines a few simple cooking techniques to achieve a rich texture without making the process complicated.

• Creamy and satisfying: Milk, heavy cream, and sour cream create a smooth, rich broth.

• Packed with flavor: Bacon, garlic, onion, cheddar cheese, and seasonings give the soup its signature taste.

• Easy to customize: You can adjust the thickness, add extra cheese, or finish each bowl with your favorite toppings.

• Perfect for family dinners: The ingredients are easy to find, and the recipe makes generous servings.

• Great for leftovers: The soup can be refrigerated and reheated for another comforting meal.

Ingredients You'll Need

This recipe makes approximately 6 servings and takes about 15 minutes to prepare, 30–35 minutes to cook, and a few additional minutes to finish.

Main ingredients

• 6 medium russet potatoes, peeled and cut into small cubes

• 6 slices of bacon, chopped

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup sour cream

• 2 cups shredded sharp cheddar cheese, divided

• 1 teaspoon salt, or to taste

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon smoked paprika, optional

• 1/2 teaspoon onion powder, optional

For serving

• Extra shredded cheddar cheese

• Crispy bacon pieces

• Sliced green onions or fresh chives

• A spoonful of sour cream

• Freshly ground black pepper

Ingredient tip: Russet potatoes are ideal because they soften easily and release starch that helps thicken the soup. Yukon Gold potatoes are another excellent option if you prefer a naturally buttery flavor and a slightly creamier texture.

Step-by-Step Instructions for Making Loaded Baked Potato Soup

Step 1: Prepare the potatoes and other ingredients

Begin by washing, peeling, and cutting the potatoes into small, evenly sized cubes. Pieces approximately 1/2 inch in size cook relatively quickly and make the finished soup easy to eat.

Dice the onion, mince the garlic, and chop the bacon into small pieces. Shred the cheddar cheese if you are using a block rather than pre-shredded cheese.

Preparing everything before you start cooking makes the process smoother, especially when it is time to build the creamy soup base.

If you prefer a more rustic soup, you can leave some of the potato skins on, provided the potatoes are thoroughly washed. However, peeling them creates a more traditional, velvety result.

Step 2: Cook the bacon until crispy

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook for approximately 6–8 minutes, stirring occasionally, until the pieces are browned and crisp.

The bacon will release flavorful fat as it cooks. This fat helps build the savory foundation of the soup.

Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pot and carefully discard any excess.

Reserve the crispy bacon for the final topping. Keeping it separate prevents it from becoming soft while the potatoes cook.

Step 3: Sauté the onion and garlic

Add the butter to the same pot with the reserved bacon fat. Once the butter has melted, stir in the diced onion.

Cook for approximately 4–5 minutes, stirring frequently, until the onion becomes soft and translucent. Avoid browning it too heavily, as the goal is to create a mellow, sweet flavor rather than a deeply caramelized one.

Add the minced garlic and cook for another 30–60 seconds. Stir continuously to prevent the garlic from burning.

At this point, the kitchen should smell wonderfully savory. The combination of bacon, butter, onion, and garlic provides a flavorful base that carries through the entire soup.

Step 4: Make the roux for a thicker soup

Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1–2 minutes, making sure the flour coats the ingredients and absorbs the fat.

This mixture, known as a roux, helps thicken the soup and gives it a smooth, hearty consistency.

Pour in the chicken broth gradually, whisking or stirring as you add it. Adding the liquid slowly helps prevent lumps from forming.

Continue stirring until the flour mixture is fully incorporated and the broth looks smooth. Scrape the bottom of the pot gently to loosen any flavorful bits left behind by the bacon and vegetables.

Step 5: Add the potatoes and seasonings

Add the cubed potatoes to the pot, followed by the salt, black pepper, smoked paprika, and onion powder, if using.

Stir everything together so the potatoes are evenly coated with the broth.

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot partially and simmer for approximately 15–20 minutes, stirring occasionally.

The potatoes should become fork-tender, meaning a fork can slide into the cubes easily without much resistance. Cooking time will depend on the size of the potato pieces.

Avoid boiling the soup aggressively. A gentle simmer cooks the potatoes evenly and reduces the chance of the broth sticking to the bottom of the pot.

Step 6: Add the milk and heavy cream

Once the potatoes are tender, reduce the heat to low. Stir in the whole milk and heavy cream.

Allow the soup to warm gently for about 3–5 minutes, stirring occasionally. Do not let it boil vigorously after adding the dairy, as excessive heat can affect the texture.

At this stage, the soup should begin to look creamy and rich. If you prefer a thicker consistency, use a potato masher to mash some of the potatoes directly in the pot.

For a chunkier soup, mash only a small portion. For a smoother texture, mash more of the potatoes while leaving a few intact for contrast.

You can also use an immersion blender briefly, but avoid blending the entire soup for too long. Overworking starchy potatoes can produce a gluey texture.

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