There’s nothing quite as comforting as a warm bowl of loaded baked potato soup. This creamy, hearty dish is packed with all the flavors of a classic baked potato—crispy bacon, melted cheddar, sour cream, and green onions—all in a luscious, velvety soup. Whether you’re looking for a cozy meal on a chilly evening or a crowd-pleasing dish for a gathering, this soup is sure to impress.
Why You’ll Love This Recipe
- Rich & Creamy – This soup is ultra-creamy thanks to a blend of whole milk, heavy cream, and melted cheese.
- Full of Flavor – The crispy bacon, sautéed onions, and garlic create a deep, satisfying flavor profile.
- Easily Customizable – Make it vegetarian, gluten-free, or add extra toppings for a personalized touch.
- Great for Meal Prep – It stores well, making it perfect for leftovers.
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 green onions, sliced (for garnish)
- Large pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or whisk
- Ladle for serving
- Immersion blender (optional for a smoother texture)
1. Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it from the pot and set it aside, leaving about 1 tablespoon of bacon grease in the pot for extra flavor.
2. Sauté the Aromatics
Add the butter and diced onion to the pot. Sauté until the onion becomes soft and translucent (about 3 minutes). Stir in the garlic and cook for another minute until fragrant.
3. Make the Roux
Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture turns lightly golden. This step helps to thicken the soup.
4. Add Potatoes & Broth
Pour in the chicken broth and stir well. Add the diced potatoes, salt, pepper, and smoked paprika (if using). Bring to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
5. Blend (Optional)
For a smoother soup, use an immersion blender to blend part of the soup while leaving some potato chunks for texture. If you prefer a chunkier soup, skip this step.
6. Add Dairy & Cheese
Reduce the heat to low and stir in the milk, heavy cream, shredded cheddar, and sour cream until smooth and well combined.
7. Finish & Serve
Stir in the crumbled bacon (reserving some for garnish). Serve hot, garnished with extra cheese, bacon, and sliced green onions. Enjoy!
- Make it Vegetarian – Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smokiness.
- Thicker Soup – Use an extra tablespoon of flour in the roux or mash more of the potatoes.
- Lighter Version – Swap heavy cream for half-and-half and use turkey bacon.
- Extra Toppings – Try adding diced jalapeños, crispy fried onions, or a drizzle of hot sauce.
- Refrigeration: Store leftover soup in an airtight container for up to 4 days.
- Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
- Reheating: Reheat gently on the stove over low heat, adding a splash of milk or broth if needed to restore creaminess.
- Bread: Serve with warm crusty bread or garlic bread for dipping.
- Salad: A fresh side salad with a tangy vinaigrette balances the richness of the soup.
- Drink: Pair with a crisp white wine like Chardonnay or a refreshing iced tea.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors meld. Store it in the fridge and reheat on the stovetop.
Can I use a different type of potato?
Russet potatoes work best because they break down well, creating a creamy texture. However, Yukon Gold potatoes are also a good option.
How do I make it gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Can I make this soup in a slow cooker?
Absolutely! Cook the bacon separately, then add all ingredients (except dairy and cheese) to a slow cooker and cook on low for 6-8 hours. Stir in the dairy and cheese before serving.
There’s nothing better than a bowl of loaded baked potato soup to bring warmth and comfort to your table. Whether you’re making it for a cozy night in or serving it at a gathering, this dish is guaranteed to be a hit. If you loved this recipe, be sure to share it with friends and family, and subscribe to our blog for more delicious recipes!
Happy cooking!