Close-up of a hearty bowl of loaded baked potato soup, garnished with crispy bacon, melted cheddar, sour cream, and fresh chives.

Craving ultimate comfort food? This creamy, satisfying loaded baked potato soup is exactly what you need. It brings all the delicious flavors of a hearty baked potato into a warm, inviting bowl. Get ready for a surprisingly quick preparation that delivers big on flavor, making it the perfect choice for busy weeknights or cozy evenings. You’ll love how simple it is to create this ultimate comfort dish.

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Why You’ll Love This Loaded Baked Potato Soup

This incredible loaded baked potato soup offers so much to love, especially for busy parents and beginners in the kitchen.

It’s quick and easy to make, coming together in under 30 minutes for a fuss-free meal.
The soup is wonderfully rich, incredibly creamy, and deeply satisfying, hitting all the right notes.
You can easily customize it with your favorite toppings, making every bowl unique.
It serves as a perfect meal for chilly days or any busy weeknight dinner.
This recipe is also freezer-friendly, allowing you to prepare it ahead for future convenience.

Ingredients

Gather these simple ingredients to create a truly delicious loaded baked potato soup. Each component contributes to the rich, comforting flavor profile you’re aiming for.

4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup yellow onion, finely diced
1/3 cup all-purpose flour
2 cups low-fat milk
1 cup half and half
2 cups chicken stock
1 tsp salt, plus more to taste
1/2 tsp garlic salt, plus more to taste
1/2 tsp black pepper
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, chopped, for garnish

Notes & Substitutions

Potatoes: For the best creamy texture and flavor in your loaded baked potato soup, use starchy Russet potatoes or buttery Yukon Gold varieties. According to culinary experts, combining Russet and Yukon Gold potatoes can create a soup that balances a creamy consistency with desirable texture. Avoid waxy potatoes as they can make the soup gummy.

Dairy: You can adjust the richness. Use whole milk for a creamier soup, or heavy cream for an even more indulgent experience. Skim milk works, but the texture will be lighter.

Cheese: Feel free to experiment with your favorite shredded cheeses. Monterey Jack, Colby, or a Mexican blend would all be delicious additions to this flavorful soup.

Bacon: For a lighter option, substitute turkey bacon. Plant-based bacon alternatives also work well if you prefer.

Broth: Chicken stock adds a savory depth, but vegetable stock is an excellent substitute for a vegetarian version.

Flavor Boosts: Enhance the taste with a pinch of onion powder, smoked paprika, or a dash of your favorite dried herbs.

Equipment

You won’t need many specialized tools for this fantastic loaded baked potato soup.

A large pot or Dutch oven is essential for cooking the soup.
A skillet is needed for crisping the bacon.
A sturdy whisk helps create a smooth roux.
A microwave offers a quick way to cook potatoes (optional).
A cheese grater ensures fresh, flavorful cheese.

Instructions

Creating this comforting loaded baked potato soup is straightforward. Follow these steps for a perfect bowl every time.

Prepare Potatoes: Pierce the scrubbed potatoes multiple times with a fork. Microwave them for 12 to 15 minutes, or until they are tender throughout. Alternatively, you can bake them. Carefully halve the cooked potatoes and allow them to cool slightly. Once cool enough to handle comfortably, remove the skins and cut the potato flesh into chunks.

Cook Bacon: Meanwhile, place the bacon slices in a skillet and cook over medium-high heat until they are perfectly crisp. Transfer the cooked bacon to a paper towel-lined plate to drain off excess fat and cool. Reserve up to 1 tablespoon of the flavorful bacon fat from the pan, discarding any remaining grease. Once the bacon has cooled, crumble it into small pieces.

Sauté Aromatics: In your large pot, melt the unsalted butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook this mixture for 2 to 3 minutes, stirring occasionally, until the onion becomes tender and translucent.

Make Roux: Slowly whisk the all-purpose flour into the melted butter and aromatics in the pot. Stir constantly for 1 to 2 minutes. This brief cooking time will help cook out the raw flour taste, forming your roux.

Add Liquids: Gradually and slowly whisk the low-fat milk and half-and-half into the roux. Continue whisking until the mixture is smooth and lump-free. Then, gradually add the chicken stock, whisking until fully incorporated.

Thicken Soup: Increase the heat to bring the mixture to a light simmer. Whisk in the salt, garlic salt, and black pepper. Continue to simmer gently, whisking occasionally, until the soup has thickened slightly to your desired consistency, usually 5 to 7 minutes.

Incorporate Potatoes & Dairy: If you plan to use some cheese and bacon as a garnish, set aside 1/4 cup of each. Remove the pot from the heat. Stir in the remaining shredded cheeses, the remaining crumbled bacon, and the sour cream.

Adjust Consistency: Scoop the prepared potato chunks into the pan. Use the back of your spoon or a potato masher to break them into smaller pieces, or leave them chunkier, depending on your preference for texture in your hearty loaded baked potato soup.

Serve Hot: Ladle the hot soup into bowls. Garnish generously with your favorite toppings, such as the reserved cheese, bacon, and fresh chopped chives. Enjoy immediately!

Pro Tips & Troubleshooting

Potato Prep: For the best texture in your loaded baked potato soup, avoid overcooking the potatoes; they should be tender, not mushy. Overcooked potatoes can break down too much.
Prevent Lumps: Whisk the flour very slowly into the melted fat, then slowly add the cold liquids. This process is key to preventing lumps in your roux and creating a smooth soup base.
Soup Consistency: If your soup is too thick, gradually whisk in a little more milk or chicken broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes, stirring frequently.
Flavor Depth: Using a high-quality chicken stock or homemade broth significantly enhances the overall flavor of your loaded baked potato soup. It makes a real difference.
Seasoning: Always taste your soup before serving. Adjust the salt, pepper, or garlic salt as needed to perfectly balance the flavors.
Creaminess: To maintain the rich creaminess, avoid bringing the soup to a hard boil after you’ve added the sour cream. Gentle simmering is best.

Serving Suggestions & Variations

This loaded baked potato soup is incredibly versatile, perfect for customizing.

Classic Toppings: Load up your bowl with extra crumbled bacon, a sprinkle of shredded cheddar cheese, and fresh green chives. A dollop of extra sour cream is also a delightful addition.
Hearty Additions: To make the soup even more substantial, stir in some cooked diced ham, shredded rotisserie chicken, or tender broccoli florets during the last few minutes of cooking.
Side Dishes: Serve your comforting soup with a slice of crusty bread for dipping, a light green salad to balance the richness, or some warm cornbread for a true comfort meal.
Spice It Up: For those who enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to the soup while it simmers.
Vegetarian Version: Easily make this soup vegetarian by substituting vegetable broth for chicken stock and omitting the bacon. You can use smoked paprika for a smoky flavor.
Gluten-Free Option: To make this loaded baked potato soup gluten-free, swap the all-purpose flour for an equal amount of cornstarch mixed with a little cold water before adding it to the fat.

Storage & Reheating

Proper storage ensures you can enjoy your delicious loaded baked potato soup later.

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For optimal food safety, cool cooked soup properly and refrigerate it within two hours. Allow it to cool completely before placing it in the fridge.
Freezing: This soup freezes quite well! For best results, allow the soup to cool fully. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months.
Reheating: Reheat frozen soup by thawing it in the refrigerator overnight, then gently warming it on the stovetop over medium-low heat. Stir frequently. For refrigerated soup, reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or broth to thin it out if it has thickened upon cooling.

Nutrition

Enjoy this rich and satisfying loaded baked potato soup knowing its nutritional breakdown. This hearty bowl provides a good source of protein and essential nutrients, making it a fulfilling meal.

Nutrient	Amount
Calories	502 kcal
Carbohydrates	31 g
Protein	18 g
Fat	34 g
Saturated Fat	19 g
Cholesterol	90 mg
Sodium	962 mg
Fiber	3 g
Sugar	6 g
Potassium	764 mg
Vitamin A	870 IU
Vitamin C	22 mg
Calcium	358 mg
Iron	2 mg

Nutrition information is an estimate and may vary based on ingredients and portion sizes.

FAQ

### What kind of potatoes are best for loaded baked potato soup?

Russet or Yukon Gold potatoes are ideal for this soup. Their starchy texture breaks down beautifully, creating a creamy consistency while leaving some delightful chunks.

### Can I use leftover baked potatoes for this loaded baked potato soup?

Absolutely! Leftover baked potatoes are perfect for this recipe. Just make sure they are cooled and then proceed with the dicing step.

### How do I make the loaded baked potato soup thicker or thinner?

To thicken, simmer gently for a few more minutes, stirring often. To thin, gradually whisk in a bit more milk or chicken stock until it reaches your desired consistency.

### Is this loaded baked potato soup freezer-friendly?

Yes, it is! Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 2-3 months.

### Can I make this loaded baked potato soup vegetarian or vegan?

For a vegetarian version, swap chicken stock for vegetable broth and omit bacon. For vegan, use plant-based milk and sour cream, vegan cheese, vegetable broth, and vegan bacon bits.

### How long does loaded baked potato soup last in the refrigerator?

Stored in an airtight container, your delicious soup will last for 3-4 days in the refrigerator. Ensure it cools before refrigerating.

### What side dishes pair well with loaded baked potato soup?

Crusty bread, a simple green salad, or warm cornbread are all excellent companions. They complement the rich flavors without being too heavy.

Conclusion

This loaded baked potato soup truly is the epitome of comfort food, bringing warmth and incredible flavor to your table. Its quick and easy preparation makes it a go-to recipe for any night, promising a satisfying meal without the fuss. We encourage you to try this delightful recipe and experience how simple and delicious homemade soup can be. Don’t forget to share your amazing creations with us!