Loaded Baked Potato Soup

Loaded Baked Potato Soup brings all the cozy flavors of a fully loaded baked potato into one creamy, satisfying bowl. Tender baked russet potatoes are combined with a rich soup base made from butter, onion, garlic, chicken broth, whole milk, and heavy cream, then finished with sour cream, sharp cheddar, crispy bacon, and green onions.

The result is thick, creamy, and hearty, with plenty of savory flavor in every spoonful. It is especially comforting on a chilly evening, and the toppings let everyone customize their bowl with extra cheese, bacon, green onions, or a dollop of sour cream.

Why You’ll Love This Recipe

• Classic loaded potato flavor: Sharp cheddar, bacon, sour cream, and green onions give the soup the familiar flavor of a loaded baked potato.
• Creamy and hearty: Whole milk, heavy cream, sour cream, and potatoes create a rich texture that makes this soup feel like a complete meal.
• Great use of baked potatoes: Baking the russet potatoes before adding them to the soup gives them a tender texture and keeps their potato flavor front and center.
• Easy to customize: Add the optional toppings right before serving so each bowl can be made exactly the way you like.
• Comfort food in a bowl: This is the kind of soup that is filling, warming, and especially welcome when you want something cozy for dinner.

Preparation and Tools

You will need a large pot or Dutch oven for preparing the soup. A cutting board and sharp knife make quick work of the onion, garlic, potatoes, green onions, and bacon.

Have your baked potatoes cooled slightly before dicing them. The potatoes should be tender enough to cut easily while still holding their shape when added to the soup.

It also helps to have your flour measured before you begin. Once the butter, onion, and garlic are cooking, the flour is added as part of the soup base, so having it ready keeps the process moving smoothly.

For serving, prepare any optional toppings you plan to use in small bowls. Extra shredded cheddar, crumbled bacon, chopped green onions, and sour cream can then be added to individual portions.

Preparation Tips

Use baked russet potatoes

Russet potatoes are particularly well suited to this soup because they become tender and fluffy when baked. Let the baked potatoes cool slightly before dicing them so they are easier to handle and cut into pieces without falling apart.

Dice the potatoes evenly

Try to keep the diced potatoes relatively similar in size. This gives the finished soup a more consistent texture and makes sure you get tender potato pieces throughout each serving.

Cook the onion until tender

Finely diced yellow onion forms part of the soup’s savory base. Give it enough time to soften in the butter before moving on to the garlic and flour. This helps develop its flavor without leaving noticeable crunchy pieces in the finished soup.

Add the garlic carefully

Garlic cooks quickly, so it only needs a short time with the onion. Adding it before the flour allows its flavor to become part of the base without giving it enough time to become overly browned.

Adjust the salt at the end

The chicken broth, cheddar cheese, bacon, and sour cream all contribute flavor to the soup. Because of that, the recipe includes salt to taste. Start with the specified amount and adjust after the ingredients have come together.

Ingredients

Russet potatoes

Four large baked russet potatoes provide the foundation of the soup. Baking them first gives the potatoes a fluffy interior and a rich baked-potato flavor. Once cooled slightly, they are diced and incorporated into the creamy soup.

Butter, onion, and garlic

Unsalted butter creates the base for sautéing the finely diced yellow onion and minced garlic. Together, these ingredients provide the savory foundation of the soup.

All-purpose flour

A small amount of flour helps build the creamy soup base when combined with the butter before the chicken broth and dairy are added.

Chicken broth, whole milk, and heavy cream

These liquids create the rich, creamy body of the soup. Chicken broth contributes savory depth, while whole milk and heavy cream give the soup its luxurious consistency.

Sour cream

Sour cream adds a pleasant tang that balances the richness of the dairy, cheese, and bacon. It also reinforces the classic loaded-baked-potato flavor.

Sharp cheddar cheese

Sharp cheddar provides both cheesiness and a stronger flavor that stands up well to the potatoes, bacon, and creamy base. The cheese is incorporated into the soup and can also be used as an optional topping.

Bacon and green onions

Crispy crumbled bacon adds a salty, smoky element, while sliced green onions bring freshness and a mild onion flavor. Both are incorporated into the soup and can be added on top as well.

Cooking Instructions

1. Prepare the baked potatoes

Start with the four large russet potatoes that have already been baked and cooled slightly. Dice them into bite-sized pieces and set them aside while you prepare the soup base.

Keeping the potatoes in pieces rather than completely breaking them down gives the finished soup a hearty texture, with tender potato pieces throughout the creamy broth.

2. Sauté the onion and garlic

Melt the 4 tablespoons of unsalted butter in a large pot over medium heat. Add the finely diced yellow onion and cook until it becomes tender.

Add the 3 cloves of minced garlic and cook briefly with the onion, allowing the garlic to become fragrant.

The goal at this stage is a softened, aromatic onion and garlic mixture that will form the savory foundation of the soup.

3. Build the creamy base

Sprinkle the 1/4 cup of all-purpose flour into the butter and vegetable mixture. Stir it in thoroughly so the flour combines with the butter.

Gradually add the 4 cups of chicken broth, stirring as you go to incorporate the flour mixture smoothly. Follow with the 2 cups of whole milk and 1 cup of heavy cream.

Continue stirring as the ingredients come together into a creamy soup base.

4. Add the potatoes

Add the diced baked potatoes to the creamy broth. Stir gently so the potatoes become evenly distributed throughout the soup while retaining their shape.

At this point, the baked potatoes should be surrounded by the rich broth, creating the hearty texture that makes this soup so satisfying.

5. Stir in the sour cream and cheddar

Add the 1 cup of sour cream and 1 1/2 cups of shredded sharp cheddar cheese. Stir until the ingredients are incorporated and the cheddar melts into the soup.

The sour cream adds tanginess while the melted cheddar gives the soup its characteristic cheesy flavor.

6. Finish with bacon and green onions

Add the 6 slices of cooked, crisp, crumbled bacon along with the 3 sliced green onions. Stir them into the soup so their flavors are distributed throughout the pot.

Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting the salt to taste.

Once everything is combined and the soup is hot and creamy, it is ready to serve with your favorite toppings.

What to Serve With Loaded Baked Potato Soup

Loaded Baked Potato Soup is hearty enough to serve on its own, but a few simple sides can round out the meal without competing with its creamy, cheesy flavor.

Crusty Bread

A loaf of crusty bread is an easy choice for soaking up the creamy soup. Serve slices warm alongside each bowl for a simple and satisfying dinner.

Green Salad

A crisp green salad provides a fresh contrast to the richness of the soup. Keep the salad relatively simple so its flavors do not overpower the cheddar, bacon, and potato.

Roasted Vegetables

Roasted vegetables make a good option when you want something warm alongside the soup. Choose vegetables with lightly browned edges and a simple seasoning to complement the creamy potato base.

Sandwiches

A simple sandwich can turn the soup into a more substantial meal. Keep the sandwich straightforward rather than heavily loaded, since the soup already contains cheese, bacon, and sour cream.

Extra Toppings

For a classic loaded-potato presentation, set out extra shredded cheddar, crumbled bacon, chopped green onions, and sour cream. This is especially useful when serving the soup to a group because everyone can finish their bowl according to their preference.

Storage Instructions

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate it promptly and keep it chilled until you are ready to serve it again.

Because this soup contains milk, heavy cream, sour cream, and cheese, the texture can change slightly after refrigeration. The soup may become thicker as it cools, which is normal. Stir it well when reheating.

Reheating

Reheat the soup gently on the stovetop, stirring occasionally. Avoid overheating it, particularly because of the dairy and cheese in the soup. Warm it gradually until heated through.

Individual portions can also be reheated as needed. Stir before serving and add fresh toppings such as cheddar, bacon, green onions, or sour cream for a freshly assembled bowl.

Make-Ahead

The soup can be prepared ahead of serving and refrigerated until needed. When making it ahead, allow enough time for gentle reheating and stirring before serving. Fresh toppings can be prepared separately and added just before eating.

Estimated Nutrition

Nutrition will vary depending on the exact size of the potatoes, brands of dairy products and chicken broth, and the amount of toppings added. As an estimate, one serving contains approximately 550–650 calories, before any additional optional toppings.

The bacon, cheddar, heavy cream, sour cream, butter, and potatoes all contribute substantially to the overall calories, making this a particularly hearty soup.

Frequently Asked Questions

Can I use a different type of potato?

The supplied recipe specifically uses large russet potatoes, which work particularly well because they become tender and fluffy when baked. For the intended texture and flavor, russets are the best choice for this recipe.

Can I prepare the potatoes ahead of time?

Yes. Since the recipe calls for the potatoes to be baked and cooled slightly before being diced, you can have them ready before starting the soup. This can make preparation easier when you want to get the soup on the table more quickly.

Can I leave off the toppings?

Absolutely. The soup already contains cheddar, bacon, and green onions, so it is flavorful without additional toppings. The optional toppings are simply a way to make each bowl feel more like a fully loaded baked potato.

How can I make each bowl extra cheesy?

Use the optional extra shredded cheddar as a finishing topping. Add it to the hot soup just before serving so it softens over the surface of the bowl.

Why does the soup become thicker after refrigeration?

The potatoes and dairy-based ingredients can make the soup noticeably thicker once chilled. This is normal for a creamy potato soup. Stirring it well while gently reheating helps bring it back to a smoother consistency.

What toppings work best?

For the classic loaded baked potato combination, use extra shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream. You can use one or several depending on how loaded you want each serving to be.

Conclusion

Loaded Baked Potato Soup turns the familiar combination of baked potatoes, sharp cheddar, crispy bacon, sour cream, and green onions into a warm, creamy meal. With its hearty potato texture and rich, savory base, it is an easy choice when you want a comforting dinner that can be finished with plenty of classic toppings.

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