Loaded Baked Potato Soup Recipe: Easy, Creamy, Perfect Comfort Food

Posted on September 9, 2025

loaded baked potato soup - featured image

Introduction

The first time I made loaded baked potato soup with crispy bacon & cheddar, the kitchen smelled so good I swear the neighbors almost knocked on my door. You know that cozy, buttery aroma you get when potatoes are roasting? Now imagine all of that wrapped up in a creamy, steamy soup, topped with a mountain of melty cheddar and crunchy bacon bits. It’s the kind of meal that makes you want to stay in your pajamas and eat by the spoonful, straight from the pot.

This recipe actually came into my life thanks to a cold, rainy Saturday when my family demanded something “warm, filling, and cheesy.” I didn’t want to settle for a bland, thin potato soup—so I went all-in: real baked potatoes, sharp cheddar, and a hefty handful of bacon. After testing it more times than I can count (and eating way more bowls than I should admit), I landed on the ultimate loaded baked potato soup recipe.

Loaded baked potato soup is perfect for busy weeknights, lazy weekends, or those “I need comfort food right now” moments. It’s hearty, rich, and honestly feels like a hug in a bowl. If you’ve got picky eaters or hungry kids, trust me—this soup disappears fast. Plus, you can make it ahead, freeze it, or pile on all your favorite toppings. As someone who’s cooked for crowds and just for myself, I promise this is the easy, creamy, perfect comfort food you’ll want on repeat. Ready for spoonfuls of happiness?

Why You’ll Love This Recipe

Quick & Easy: This loaded baked potato soup is ready in under an hour—no need to slow-cook all day. Even on a busy weeknight, you’ll have dinner sorted fast!
Simple Ingredients: Everything in here is a kitchen staple. Potatoes, bacon, cheddar, a splash of cream—nothing fancy, just classic flavors done right.
Perfect for Every Occasion: Whether you’re making brunch for friends, serving up a cozy family meal, or bringing a dish to a potluck, this soup fits the bill.
Crowd-Pleaser: Kids cheer for the cheesy goodness, adults dig the crispy bacon, and everyone asks for seconds. It’s a soup that wins over even the fussiest eaters.
Unbelievably Delicious: The blend of creamy potatoes, sharp cheddar, and smoky bacon is pure magic. Every spoonful is loaded with flavor, and the toppings make it over-the-top awesome.

What sets my loaded baked potato soup apart? I bake the potatoes first, so you get that rich, roasted flavor instead of just boiling. And blending a portion of the soup makes it thick, velvety, and crazy satisfying. I don’t skimp on the cheese, and crisping the bacon separately keeps it crunchy all the way through. You can even tweak the seasoning or add a dash of hot sauce for a little kick. Honestly, it’s the kind of soup you make once and then crave every chilly night.

I’ve tried dozens of potato soup recipes, but this one nails the balance—it’s creamy but not heavy, flavorful but not complicated. It’s comfort food that doesn’t take all day, and it’s fancy enough to impress guests (with zero fuss). If you want a bowl of soup that makes you close your eyes and savor every bite, this loaded baked potato soup is your new favorite.

Ingredients Needed

This loaded baked potato soup recipe uses straightforward ingredients, most of which you probably have in your kitchen right now. Each one brings something special to the table—richness, texture, that classic comfort food vibe. Here’s what you’ll need:

For the Soup Base:
- 4 large russet potatoes (about 2 lbs / 900g), scrubbed and dried—these bake up fluffy and soak up the flavors perfectly
- 6 strips thick-cut bacon (about 170g), chopped—crispy, smoky, and just what you want in every bite
- 1 medium yellow onion (about 150g), diced—adds sweetness and depth
- 2 cloves garlic, minced (about 8g)—for a subtle savory kick
- 3 cups (720ml) low-sodium chicken broth—makes it creamy without being heavy
- 2 cups (480ml) whole milk—adds richness, but you can use 2% or even a plant-based milk if you like
- 1 cup (240ml) heavy cream—or substitute half-and-half for a lighter version
- 3 tablespoons (42g) unsalted butter—for silky texture and flavor
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
For the Toppings:
- 1 1/2 cups (170g) shredded sharp cheddar cheese—use your favorite brand for best flavor (I like Tillamook or Cabot)
- 1/2 cup (120ml) sour cream—classic, tangy, and creamy
- 1/3 cup (15g) chopped green onions or chives—freshness and color
- Extra crispy bacon bits—because you can never have too much!

Ingredient Tips: If you’re out of russet potatoes, Yukon Golds work well too (they’re a bit creamier). No chicken broth? Vegetable broth swaps in just fine. Want it gluten-free? This recipe is naturally gluten-free—just double-check your bacon and broth labels. For vegetarians, skip the bacon and use smoked paprika for that savory note.

Substitution Suggestions: Swap whole milk with oat or almond milk for dairy-free. Use turkey bacon for a lighter option. Add a pinch of cayenne if you like a hint of spice. You can even throw in a handful of frozen peas or corn for extra color and nutrition.

Equipment Needed

Large soup pot or Dutch oven—essential for even cooking and easy stirring
Baking sheet—used for roasting potatoes (if you want the deepest flavor)
Sharp knife and cutting board—makes prepping potatoes, bacon, and veggies a breeze
Slotted spoon—for scooping out crispy bacon without grabbing all the fat
Potato masher or immersion blender—for getting that perfect creamy texture (blender works too)
Measuring cups and spoons—accuracy matters, especially with milk and cream
Wooden spoon or spatula—gentle on your pot and great for stirring
Small mixing bowls—for prepping toppings and holding bacon bits

If you don’t have an immersion blender, a standard blender works (just go slow—hot soup can splatter!). I’ve made this in a basic stockpot and a fancy Dutch oven. Honestly, both work—just make sure your pot is big enough to hold everything. Pro tip: If your bacon tends to stick, line your baking sheet with parchment paper for easy cleanup. For budget-friendly tools, I love OXO for utensils, and Lodge for affordable Dutch ovens. Keep your immersion blender clean by rinsing it right after use, and store knives safely to keep them sharp.

Preparation Method

Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place scrubbed russet potatoes directly on the rack, or on a baking sheet. Bake for 45–60 minutes until fork-tender and skins are crisp. (Shortcut: microwave for 8–10 minutes if you’re short on time, but oven-baking gives a deeper flavor.)
Cook the Bacon:
While potatoes bake, chop bacon and cook in a large soup pot or Dutch oven over medium heat. Stir often, cooking until crispy—about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined bowl. Reserve 2 tablespoons bacon drippings in the pot; drain the rest.
Sauté Aromatics:
Add diced onion to the reserved bacon fat in the pot. Cook for 4–5 minutes until translucent and soft. Toss in minced garlic and cook for another 1 minute, stirring constantly—don’t let it brown.
Add Liquid Ingredients:
Pour in chicken broth, milk, and heavy cream. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer over medium heat.
Prepare the Potatoes:
Once potatoes are cool enough to handle, cut them in half. Scoop out the flesh, discarding skins (or chop and add skins for extra texture—your call). Add potato flesh to the soup base, breaking up large chunks with a fork or potato masher.
Season and Blend:
Stir in butter, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. For a creamier soup, use an immersion blender to puree about half the soup directly in the pot. (If using a countertop blender, work in batches and be careful—hot liquids expand.)
Add Cheese and Bacon:
Stir in 1 cup shredded cheddar until melted and smooth. Fold in half of the cooked bacon. Taste and adjust seasoning—add more salt or pepper if needed.
Serve:
Ladle soup into bowls. Top each with a dollop of sour cream, extra cheddar, remaining bacon, and a sprinkle of green onions or chives.

Prep Notes: If soup is too thick, add a splash of extra broth or milk. Too thin? Simmer uncovered for a few minutes. For extra richness, stir in more butter or cream (I won’t judge!). If potatoes aren’t blending smoothly, keep mashing or blend a bit longer. Watch for sticking at the bottom—give it a good stir every few minutes.

Trouble with bacon burning? Lower the heat and stir more often. Soup tasting bland? Add a pinch of garlic powder or a dash of hot sauce. Trust your senses—if it smells amazing and looks creamy, you’re on track!

Cooking Tips & Techniques

Don’t Skimp on Baking: Baking the potatoes instead of boiling brings out the natural sweetness and keeps the soup from tasting watery. I learned this the hard way—boiled potatoes just don’t hit the same.
Crispy Bacon Matters: Cook bacon low and slow, stirring often. Remove it as soon as it’s golden and drain on paper towels so it stays crunchy. If you toss it in too early, it can get soggy.
Blending for Texture: I like to blend half the soup for creaminess but leave some chunks for body. If you want it silky-smooth, blend it all—just be careful not to over-process, or it’ll turn gluey.
Layer Your Cheese: Stir in cheese off the heat to avoid stringiness. If you add it to boiling soup, it can separate. I’ve made that mistake and ended up with oily soup, so take it slow!
Season Gradually: Taste as you go. Potatoes soak up salt, so you might need a bit more than expected. Start with a little and add more after blending and before serving.
Timing Tricks: Bake potatoes and prep bacon simultaneously to save time. Chop toppings while soup simmers—multitasking for the win!
Consistency Control: If the soup thickens too much while sitting, just add a splash of milk or broth and stir. Reheating on low prevents scorching.

Honestly, I’ve had soup go lumpy or bland, but these tricks always rescue it. Trust your taste buds, and don’t be afraid to tweak things until it’s perfect for you.

Variations & Adaptations

Vegetarian Version: Omit the bacon and use olive oil or butter to sauté onions and garlic. Add smoked paprika or liquid smoke for that savory depth. Top with roasted chickpeas for crunch!
Low-Carb Swap: Substitute half the potatoes with cauliflower florets. Still creamy, but cuts carbs and adds a subtle nutty flavor.
Spicy Kick: Stir in diced jalapeños or a dash of hot sauce. Pepper jack cheese works wonders here, too!
Dairy-Free Option: Use plant-based milk (like almond or oat) and skip the cheese, or use a vegan cheddar. Coconut cream can add richness if you don’t mind a hint of coconut flavor.
Cooking Method: This soup works in a slow cooker—just cook bacon separately, add everything else, and cook on low for 6 hours. Blend and finish with toppings.
Personal Twist: Sometimes, I add a handful of frozen sweet corn or diced bell peppers for extra color and sweetness. My kids love it, and it sneaks in more veggies.

If you’re dealing with allergies, double-check all packaged ingredients. For nut-free options, stick to dairy milk and skip almond-based products. If you want it smokier, try adding a touch of smoked gouda cheese. The best part? You can customize this recipe to suit your mood, the season, or whatever’s in your fridge.

Serving & Storage Suggestions

Serving: Loaded baked potato soup is best served piping hot, straight from the pot. Use wide, shallow bowls to show off all those gorgeous toppings—cheddar, bacon, green onions, and a dollop of sour cream. I like to sprinkle a pinch of black pepper and a few extra chives for that restaurant look. Pair it with a crusty loaf of bread or homemade garlic toast for dunking. If you’re hosting, set up a “toppings bar” so everyone can customize their bowl.

Storage: Let soup cool to room temperature, then transfer to airtight containers. It’ll keep in the fridge for 3–4 days. For longer storage, freeze in individual portions—just leave a little space at the top, since soup expands as it freezes. Thaw overnight in the fridge before reheating.

Reheating: Warm soup gently over low heat, stirring often. If it’s thickened in the fridge, add a splash of milk or broth. Microwave works too—heat in 1-minute bursts, stirring in between. Toppings (especially bacon) are best added fresh each time for maximum crunch.

Flavor Note: Honestly, this soup tastes even better the next day as the flavors meld. If you have leftovers, you’re in for a treat!

Nutritional Information & Benefits

Estimated Per Serving: (Based on 6 servings)

Calories: ~400
Protein: 13g
Fat: 25g
Carbohydrates: 32g
Fiber: 3g

Health Benefits: Potatoes are packed with potassium and vitamin C, while the soup offers a solid dose of protein from bacon and cheese. If you tweak it for a lighter or dairy-free version, you can cut fat and calories. It’s naturally gluten-free, so great for those avoiding wheat. Just watch for dairy and bacon if you’re sensitive to those allergens.

I love that you can make this soup fit your health goals—add more veggies, swap cream for milk, or use turkey bacon. As someone who tries to balance comfort food with good nutrition, this loaded baked potato soup hits the mark for me.

Conclusion

If you’re looking for the ultimate comfort food, this loaded baked potato soup recipe is it—easy, creamy, and just plain delicious. From the crispy bacon to the melty cheddar, every bite is pure happiness. You can make it your own: swap toppings, tweak the texture, or play with flavors. I keep coming back to this recipe because it’s foolproof, cozy, and always gets smiles.

Give it a try, and let me know your favorite twist! Did you go spicy, add extra veggies, or invent a new topping? Drop a comment below, share your photos, or send me your adaptations—I love seeing how others make comfort food their own. Honestly, life’s too short for bland soup. Grab a spoon, pile on the bacon, and dig in!

Hope you enjoy every last spoonful—stay warm, stay cozy, and happy cooking!

FAQs

Can I make loaded baked potato soup ahead of time?

Absolutely! This soup reheats well and tastes even better the next day. Store it covered in the fridge and gently reheat on the stove or in the microwave.

Can I freeze loaded baked potato soup?

Yes, you can freeze it. Let the soup cool, then portion into freezer-safe containers. Thaw overnight and reheat gently, adding a splash of milk if needed.

What’s the best way to get crispy bacon for toppings?

Cook bacon over medium heat, stirring often, and remove it as soon as it’s golden. Drain on paper towels for maximum crunch. You can also bake bacon on a rack in the oven.

How can I make this soup vegetarian?

Skip the bacon and use olive oil or butter to sauté the veggies. Add smoked paprika for a savory note, and top with roasted chickpeas or extra cheese.

Is this loaded baked potato soup gluten-free?

Yes, this recipe is naturally gluten-free! Just double-check your broth and bacon labels for any hidden gluten.

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