Nothing beats a warm, hearty bowl of Loaded Baked Potato Soup on a chilly evening. This thick, creamy, and cheesy soup is packed with all the flavors of a classic loaded baked potato—crispy bacon, melted cheddar cheese, and fresh chives—all blended into a velvety-smooth dish that screams comfort food.
In this guide, we’ll cover everything you need to know about making the best homemade potato soup. From choosing the right potatoes to achieving the perfect thickness, we’ve got you covered. Whether you’re a beginner in the kitchen or a seasoned cook looking for pro tips, this article will help you master the art of making the ultimate creamy potato soup.
Let’s dive right in!
Table of Contents
Introduction to Loaded Baked Potato Soup
What is Loaded Baked Potato Soup?
Imagine the rich, buttery goodness of a classic baked potato—now transform that into a silky, spoonable delight. That’s exactly what Loaded Baked Potato Soup is! This indulgent soup takes all the best parts of a loaded baked potato and blends them into a comforting, cheesy, and savory dish.
The soup features a creamy base made with milk, cream, or broth, thickened with mashed potatoes and flavored with crispy bacon, cheddar cheese, and green onions. It’s the perfect one-pot meal for cold nights, lazy weekends, or anytime you need a warm, comforting dish.
Why This Soup is a Fan Favorite
There’s a reason why creamy potato soup is a staple in households and restaurants alike:
Rich and Creamy Texture – The mashed potatoes and dairy create a velvety-smooth consistency.
Packed with Flavor – With bacon, cheese, and chives, every bite is loaded with bold, satisfying flavors.
Easy to Customize – You can tweak the recipe to fit different dietary needs, whether it’s gluten-free, dairy-free, or vegetarian.
Great for Meal Prep – This soup stores well, making it a convenient option for leftovers.
Brief History of Baked Potato Soup
While the origins of baked potato soup aren’t entirely clear, potato-based soups have been a favorite for centuries. Potatoes became a staple ingredient in Europe after their introduction from the Americas in the 16th century. Over time, they were incorporated into soups, stews, and chowders.
The modern Loaded Baked Potato Soup we know today likely evolved from classic American comfort food traditions, taking inspiration from loaded baked potatoes served at steakhouses and diners. Thanks to its creamy, cheesy goodness, it quickly became a favorite across the United States.
Ingredients and Variations
Essential Ingredients for the Perfect Loaded Baked Potato Soup
To make a rich and creamy potato soup, you’ll need the right ingredients. Here’s what you’ll need for a classic version:
Russet Potatoes – These are the best potatoes for soup because they break down easily, creating a naturally creamy texture. Yukon Gold potatoes are another good choice if you prefer a slightly buttery taste.
Bacon – Adds a smoky, crispy contrast to the creamy soup.
Butter & Flour – These form the base of a roux, which thickens the soup.
Milk, Heavy Cream, or Half-and-Half – For that luscious, velvety texture.
Chicken or Vegetable Broth – Helps balance the creaminess with a savory depth.
Cheddar Cheese – A must for loaded baked potato soup! Sharp cheddar gives the best flavor.
Sour Cream – Adds a tangy kick that mimics a classic loaded baked potato.
Green Onions or Chives – For a fresh, slightly oniony bite.
Salt, Pepper, and Garlic Powder – Essential seasonings for depth of flavor.
Best Potatoes to Use for Maximum Creaminess
Not all potatoes work the same way in soup. Russet potatoes are the top choice because they have a high starch content, which helps thicken the soup naturally. If you want a creamier, smoother texture, try using Yukon Gold potatoes. They’re slightly waxy but add a buttery taste that pairs well with the richness of the soup.
Ingredient Substitutions for Different Diets
Looking to make your Loaded Baked Potato Soup a little healthier or adapt it to a specific diet? Here are some tweaks:
- Gluten-Free Option – Swap out the flour for cornstarch or a gluten-free flour blend to thicken the soup.
- Dairy-Free Option – Use unsweetened almond milk, coconut milk, or cashew cream instead of dairy. Nutritional yeast can replace the cheese for a similar umami flavor.
- Vegetarian Option – Skip the bacon and use smoked paprika to mimic its smoky flavor. Use vegetable broth instead of chicken broth.
- Low-Carb or Keto Option – Swap out the potatoes for cauliflower to create a loaded cauliflower soup with fewer carbs.
Step-by-Step Cooking Instructions
Preparing Your Potatoes: Baking vs. Boiling
When making Loaded Baked Potato Soup, the potatoes are the star, so how you cook them matters.
Baking Method – This enhances the flavor by caramelizing the natural sugars in the potatoes. Simply bake whole potatoes at 400°F (200°C) for about 45-50 minutes until fork-tender, then scoop out the insides.
Boiling Method – A faster option. Peel and chop potatoes into small cubes, then boil them in salted water until soft (about 15-20 minutes). Drain before adding to the soup.
While boiling is quicker, baking creates a richer, more authentic baked potato flavor. If you have time, go for the baked version!
Creating the Creamy Base: Broth, Milk, or Heavy Cream?
The secret to a silky, creamy soup is the base. The ideal ratio depends on how thick you want your soup:
- For a richer, thicker soup, use mostly heavy cream or half-and-half.
- For a lighter version, go for a mix of milk and chicken broth.
- For extra depth, try adding a splash of sour cream or Greek yogurt at the end for tanginess.
Start by melting butter in a large pot, then whisk in flour to create a roux. Slowly pour in the liquid while whisking continuously to avoid lumps.
Adding the Toppings: Bacon, Cheese, and Chives
Once the base is smooth and thickened, stir in the cooked potatoes, cheese, and seasonings. Let everything simmer for about 10 minutes to blend the flavors.
Then, top each bowl with crispy bacon bits, shredded cheddar cheese, and chopped chives for that classic loaded baked potato experience. You can also add:
A dollop of sour cream for tanginess.
Extra cheese for a gooey, melty finish.
A sprinkle of smoked paprika for a hint of warmth.
Common Mistakes to Avoid When Making Loaded Baked Potato Soup
- Not Cooking the Potatoes Properly – Undercooked potatoes lead to a grainy texture, while overcooked ones can become too mushy.
- Skipping the Roux – A roux is essential for thickening; skipping it can lead to a runny soup.
- Overheating Dairy – If the milk or cream boils too hard, it can curdle. Keep the heat on low and stir often.
- Not Seasoning Enough – Potatoes need plenty of salt and seasoning to bring out their flavor. Taste as you go!
Tips for Perfect Texture and Flavor
How to Achieve the Perfect Thickness
The right texture can make or break your Loaded Baked Potato Soup. Too thin, and it feels watery; too thick, and it becomes gluey. Here’s how to get that creamy, velvety consistency:
Use a Roux – A simple mix of butter and flour cooked together helps thicken the soup evenly.
Mash or Blend the Potatoes – Mashing some of the potatoes while leaving some chunks creates a balanced texture. If you want an ultra-smooth soup, use an immersion blender.
Add More Dairy – For extra creaminess, stir in more heavy cream or sour cream toward the end of cooking.
Adjust with Broth – If your soup gets too thick, add a splash of chicken or vegetable broth to loosen it up.
Balancing Flavors: Seasoning and Herbs
Loaded Baked Potato Soup is rich and hearty, but it still needs the right seasonings to shine. Here’s what to keep in mind:
Salt Matters – Potatoes absorb salt quickly, so taste and adjust as needed.
Black Pepper & Garlic Powder – These add depth and warmth without overpowering the soup.
Smoked Paprika – A sprinkle gives the soup a subtle smoky kick, especially if you skip the bacon.
Fresh Herbs – Chives, green onions, or parsley brighten up the flavor and add a fresh contrast to the richness.
The Secret to a Velvety Smooth Soup Without Lumps
Lumpy soup can ruin the experience. To avoid this:
Whisk the Roux Constantly – This prevents clumps from forming when adding liquid.
Use Warm Liquids – Pouring in cold milk or broth too fast can shock the roux, causing separation.
Stir Often – Keep stirring as the soup simmers to keep the consistency smooth and even.
What to Serve with Loaded Baked Potato Soup
Best Side Dishes to Complement Your Soup
Since Loaded Baked Potato Soup is thick and filling, lighter sides work best. Here are some great pairings:
Crusty Bread – A slice of fresh baguette or garlic bread is perfect for dipping.
Side Salad – A crisp green salad with a tangy vinaigrette balances out the richness of the soup.
Grilled Vegetables – Roasted asparagus, zucchini, or bell peppers add a fresh touch to your meal.
Savory Biscuits – Buttery biscuits or cheddar scones are a great alternative to bread.
Bread Pairings: Crusty Baguette, Garlic Bread, or Cornbread?
What’s the best bread to pair with your soup? It depends on what you’re craving!
Baguette – The crispy crust and soft interior make it ideal for soaking up soup.
Garlic Bread – Adds a buttery, garlicky flavor that pairs well with the creamy soup.
Cornbread – If you love a slightly sweet contrast, cornbread is an excellent choice.
Salads and Proteins That Go Well with This Dish
If you want to turn Loaded Baked Potato Soup into a complete meal, consider adding a protein side:
Grilled Chicken – A simple, lightly seasoned grilled chicken breast complements the soup well.
Steak Bites – Juicy, seared steak pieces add a rich contrast to the creamy soup.
Crispy Tofu – A great vegetarian option that brings a satisfying crunch.
Want more comforting recipes? Check out our collection of hearty soup recipes at Fresh Leaf Recipes!
Storage and Reheating Tips
How to Properly Store Leftover Soup
Loaded Baked Potato Soup tastes just as good the next day—maybe even better! To keep it fresh, follow these simple storage steps:
Cool Before Storing – Let the soup cool to room temperature before transferring it to containers. Storing hot soup can cause condensation, leading to a watery texture.
Use Airtight Containers – Store soup in airtight containers to keep it fresh and prevent it from absorbing other fridge odors.
Refrigerate for Up to 4 Days – Properly stored, your soup will stay good in the fridge for 3 to 4 days.
Best Methods for Reheating Without Losing Creaminess
Reheating Loaded Baked Potato Soup the right way ensures it stays thick and creamy:
Stovetop Method (Best Choice) – Pour the soup into a pot over low to medium heat, stirring frequently. Add a splash of milk or broth if it’s too thick.
Microwave Method – Heat in short 30-second bursts, stirring between each to prevent uneven heating.
Avoid Boiling – High heat can cause the dairy to separate, resulting in a grainy texture. Keep it at a gentle simmer instead.
Can You Freeze Loaded Baked Potato Soup?
Yes, but with caution! Dairy-based soups can separate when frozen. To freeze successfully:
Skip the Dairy – If you plan to freeze the soup, leave out the milk, cream, or cheese and add them when reheating.
Use Freezer-Safe Containers – Leave some space at the top, as liquids expand when frozen.
Freeze for Up to 3 Months – When ready to eat, thaw overnight in the fridge before reheating.
FAQs About Loaded Baked Potato Soup
How do you thicken Loaded Baked Potato Soup?
If your soup turns out thinner than expected, try these quick fixes:
Mash More Potatoes – Using a potato masher, mash some of the chunks directly in the pot to create a thicker base.
Add a Flour or Cornstarch Slurry – Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water, then stir it into the soup. Let it simmer for a few minutes.
Use Heavy Cream Instead of Milk – Cream creates a richer and thicker texture.
What goes well with a loaded baked potato?
If you love Loaded Baked Potato Soup, you might also enjoy a classic loaded baked potato! Here are the best toppings:
Crispy Bacon Bits – Adds crunch and smoky flavor.
Sour Cream – The tanginess balances out the richness.
Chopped Green Onions or Chives – A fresh, slightly spicy contrast.
Shredded Cheddar Cheese – Because more cheese is always better!
Want to try a comforting potato dish? Check out this recipe for Old-Fashioned Potato Bacon Soup!
What was Julia Child’s favorite soup?
Julia Child, the legendary chef, was known for her love of French cuisine. One of her favorite soups was Potage Parmentier—a classic French potato and leek soup. While different from Loaded Baked Potato Soup, it shares the same creamy, comforting qualities.
Is a loaded baked potato good for you?
It depends! A traditional loaded baked potato is rich in carbs and fats from cheese, sour cream, and bacon. However, you can make a healthier version by:
Using Greek Yogurt Instead of Sour Cream – Adds protein while keeping the tangy flavor.
Choosing Turkey Bacon Over Regular Bacon – Less fat but still crispy and delicious.
Adding Steamed Broccoli or Spinach – Boosts fiber and nutrients without changing the taste too much.
For more comforting soup ideas, explore our collection of hearty recipes at Fresh Leaf Recipes!
Print
Loaded Baked Potato Soup – Easy, Cheesy & Perfect for Cold Nights
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Loaded Baked Potato Soup is thick, creamy, and packed with flavor! Made with crispy bacon, melted cheddar cheese, and sour cream, it’s the perfect comfort food for chilly nights. A one-pot recipe that’s easy to make and even better the next day!
Ingredients
For the Soup:
- 4 large russet potatoes, baked and diced
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- ½ cup sour cream
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder
For Garnishing:
- Extra cheddar cheese, shredded
- Additional bacon bits
- ¼ cup green onions or chives, chopped
- Dollop of sour cream
Instructions
Step 1: Prepare the Ingredients
- Bake the potatoes – Preheat the oven to 400°F (200°C). Pierce potatoes with a fork, wrap in foil, and bake for about 45-50 minutes until tender. Let them cool, then dice into small cubes.
- Cook the bacon – In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp of bacon grease in the pot.
Step 2: Make the Soup Base
- Sauté the aromatics – Add butter to the pot. Once melted, sauté onions and garlic until soft and fragrant (about 2-3 minutes).
- Create the roux – Sprinkle flour over the onions, stirring constantly for 1 minute to cook out the raw flour taste.
Step 3: Add Liquids and Potatoes
- Slowly whisk in chicken broth, stirring to combine. Then pour in milk and heavy cream. Keep stirring to prevent lumps.
- Add diced potatoes and let the soup simmer on low for 10 minutes, stirring occasionally.
Step 4: Add Cheese and Seasonings
- Stir in shredded cheddar cheese until melted. Then, mix in sour cream, salt, pepper, and garlic powder.
- Adjust thickness – If the soup is too thick, add a little more broth or milk until you reach the desired consistency.
Step 5: Serve and Garnish
- Ladle the soup into bowls and top with crispy bacon, extra cheese, green onions, and a dollop of sour cream. Serve warm with garlic bread or a side salad.
Notes
Make it gluten-free – Use cornstarch instead of flour for thickening.
Make it lighter – Substitute heavy cream with half-and-half or extra milk.
Make it vegetarian – Skip the bacon and use vegetable broth instead of chicken broth.
For extra smooth soup – Blend the soup using an immersion blender before adding toppings.
Storage – Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Loaded Baked Potato Soup, creamy potato soup, cheesy potato soup, homemade potato soup, comfort food recipes, easy soup recipes