This Loaded Baked Potato Soup captures the comforting essence of a classic baked potato in a creamy, hearty bowl. Roasting the potatoes first builds deep flavor, while a velvety base and generous toppings make it a satisfying meal. It’s pure comfort food magic.
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Why You’ll Love This Loaded Baked Potato Soup
- Ultimate comfort food: Creamy, hearty, and packed with familiar, satisfying flavors.
- Incredibly versatile: Easily adjust toppings to suit your mood or fridge contents.
- Perfect texture: Blended base with fluffy potato chunks in every spoonful.
- Crowd-pleaser: Loved by all ages for its potato, cheese, and bacon goodness.
Ingredients & Tools
- 1.5 kg russet potatoes
- 200 g bacon, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 120 g unsalted butter
- 80 g all-purpose flour
- 1 liter chicken stock
- 480 ml whole milk
- 240 ml heavy cream
- 200 g sharp cheddar cheese, shredded
- 120 g sour cream
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 3 scallions, thinly sliced
Tools: A large soup pot or Dutch oven, a baking sheet, an immersion blender or standard blender, and a wooden spoon.
Notes: Using russet potatoes is key for thickening and fluffy texture. Don’t be shy with toppings—they’re essential for the full “loaded” experience.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 18 g |
| Fat: | 38 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why russet potatoes? Their starchy, fluffy texture breaks down beautifully to thicken the soup and provides that authentic baked potato feel. Waxy potatoes like red or Yukon Gold will hold their shape too well and won’t give you the same creaminess.
- Is pre-shredded cheese okay? Honestly, it’s best to shred your own. Pre-shredded cheese contains anti-caking agents that can make your sauce a little grainy and less smooth. A block of sharp cheddar grated fresh will melt into silky perfection.
- Can I make it ahead? Absolutely! This soup reheats wonderfully. Just store it in an airtight container and gently reheat it on the stove, adding a splash of milk or stock if it has thickened too much in the fridge.
- What about the bacon? Cooking the bacon first and using the rendered fat to sauté your aromatics is a pro-move that builds a deep, smoky flavor foundation throughout the entire soup. Don’t skip this step!
How to Make Loaded Baked Potato Soup
Step 1: Preheat your oven to 220°C. Scrub the potatoes clean, prick them all over with a fork, and place them directly on the oven rack. Bake for 45-60 minutes, or until they are tender when pierced with a knife. Let them cool until you can handle them, then peel and roughly chop. You’ll notice the skins come off easily and the inside is wonderfully fluffy—this is the flavor base for your soup.
Step 2: While the potatoes are baking, cook the bacon. In your large soup pot over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. You’ll be left with beautiful, flavorful bacon fat in the pot—this is liquid gold for building flavor.
Step 3: In the same pot with the bacon fat, add the diced onion. Sauté for about 5-7 minutes, until the onion is soft and translucent. Then, add the minced garlic and cook for just another minute until fragrant. You don’t want to burn the garlic, so keep an eye on it. The aroma at this stage is just incredible.
Step 4: Now, it’s time to make the roux. Add the butter to the pot and let it melt. Sprinkle in the flour and whisk constantly for about two minutes. You’re cooking out the raw flour taste, and the mixture should look like a thick paste. This is what will thicken your soup to a lovely, creamy consistency.
Step 5: Gradually pour in the chicken stock, whisking continuously to prevent any lumps from forming. Once the stock is incorporated, whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring often. You’ll see it start to thicken nicely. Be patient here—a slow simmer is key.
Step 6: Add about two-thirds of the chopped, baked potatoes to the pot. Use an immersion blender to puree the soup right in the pot until it’s mostly smooth. If you’re using a standard blender, work in batches, filling the blender only halfway and holding the lid on with a towel. This step creates that velvety base. Then, stir in the remaining potato chunks—this gives you those perfect, hearty bites.
Step 7: Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, letting each addition melt completely before adding the next. Then, stir in the sour cream, salt, pepper, and smoked paprika. Taste and adjust the seasoning—you might need a bit more salt depending on your stock. The soup should be rich, creamy, and perfectly seasoned.
Step 8: Ladle the hot soup into bowls and top generously with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh scallions. Serve immediately and watch everyone dig in.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended—dairy and potatoes can separate and become grainy.
- Reviving: Reheat gently on the stove, adding a splash of milk or stock if too thick.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The sharp, acidic dressing cuts through the richness of the soup beautifully, balancing the meal.
- Grilled cheese sandwiches on sourdough — For the ultimate comfort food duo, the crispy, buttery bread and melted cheese are a perfect textural contrast.
- Steamed green beans with almonds — Their fresh, crisp texture and mild flavor provide a light and healthy side that doesn’t compete with the soup.
Drinks
- A crisp, cold lager — The carbonation and slight bitterness of a good lager cleanse the palate between rich, creamy bites.
- An unoaked Chardonnay — Its bright acidity and citrus notes contrast wonderfully with the soup’s decadent, cheesy profile.
- Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly counterpoint to the hearty soup.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced fruit and cold ice cream are a classic, comforting finish that feels just right after this meal.
- Dark chocolate brownies — A rich, fudgy brownie satisfies that chocolate craving and pairs surprisingly well with the smoky notes from the soup.
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser after a rich and savory dinner.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the dairy. Once you’ve added the milk and cream, a rolling boil can cause the soup to curdle or separate. Keep it at a gentle simmer to maintain that silky texture.
- Mistake: Not baking the potatoes first. Boiling potatoes for this recipe will give you a watery, bland flavor. Roasting is non-negotiable for that deep, caramelized “baked” potato taste that defines this soup.
- Mistake: Adding all the cheese at once. Dumping in a mountain of cheese will likely cause it to clump up and not melt smoothly. Adding it gradually over low heat is the secret to a perfectly emulsified, cheesy soup.
- Mistake: Skipping the taste test at the end. Potatoes need a good amount of salt, and the right seasoning is what makes this soup go from good to unforgettable. Always taste and adjust before serving.
Expert Tips
- Tip: For an extra layer of flavor, roast a head of garlic along with your potatoes. Squeeze the soft, caramelized cloves into the soup when you add the potatoes. It adds a subtle, sweet complexity that’s just divine.
- Tip: If you want a super-smooth soup, you can press the baked potatoes through a ricer before adding them to the pot. This eliminates any chance of small lumps and gives you an incredibly velvety consistency.
- Tip: For a lighter version, you can substitute half-and-half for the heavy cream. The soup will be a little less rich but still wonderfully creamy and satisfying.
- Tip: Make a big batch of the crispy bacon toppings and store them separately. That way, if you have leftovers, the bacon stays crunchy when you reheat the soup and add it fresh.
FAQs
Can I make this soup vegetarian?
Absolutely! It’s an easy swap. Simply omit the bacon and use 2 tablespoons of olive oil to sauté your onions instead. Use vegetable stock instead of chicken stock, and you’re good to go. For a smoky flavor without the bacon, add an extra 1/4 teaspoon of smoked paprika or even a tiny drop of liquid smoke.
How long will leftovers last in the fridge?
Stored in an airtight container, your soup will keep well for 3-4 days. The potatoes will continue to absorb liquid, so it will thicken up. When reheating, just add a splash of milk or stock while warming it gently on the stove to bring it back to the perfect soupy consistency.
Can I freeze Loaded Baked Potato Soup?
I don’t recommend it, honestly. Soups with dairy and potatoes don’t freeze well. The dairy can separate and become grainy upon thawing, and the potatoes can take on a watery, unpleasant texture. This soup is best enjoyed fresh or within a few days.
My soup is too thick. How can I thin it out?
No problem at all! This happens, especially with leftovers. Just whisk in a little more chicken stock, milk, or even water, a quarter-cup at a time, over low heat until it reaches your desired consistency. Easy fix.
What’s the best way to reheat this soup?
Always reheat it gently on the stovetop over low to medium-low heat, stirring frequently. Avoid the microwave if you can, as it can heat unevenly and cause the dairy to separate. If you must use a microwave, do it in short bursts, stirring well between each one.
Loaded Baked Potato Soup
Make the ultimate Loaded Baked Potato Soup with this easy recipe. Creamy, cheesy, and topped with bacon, it's pure comfort food. Get the recipe now!
Ingredients
For the soup:
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1.5 kg russet potatoes
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200 g bacon (chopped)
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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120 g unsalted butter
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80 g all-purpose flour
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1 liter chicken stock
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480 ml whole milk
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240 ml heavy cream
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200 g sharp cheddar cheese (shredded)
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120 g sour cream
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2 tsp kosher salt (plus more to taste)
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1 tsp black pepper
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0.5 tsp smoked paprika
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3 scallions (thinly sliced)
Instructions
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Preheat your oven to 220°C. Scrub the potatoes clean, prick them all over with a fork, and place them directly on the oven rack. Bake for 45-60 minutes, or until they are tender when pierced with a knife. Let them cool until you can handle them, then peel and roughly chop.01
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While the potatoes are baking, cook the bacon. In your large soup pot over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.02
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In the same pot with the bacon fat, add the diced onion. Sauté for about 5-7 minutes, until the onion is soft and translucent. Then, add the minced garlic and cook for just another minute until fragrant.03
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Add the butter to the pot and let it melt. Sprinkle in the flour and whisk constantly for about two minutes.04
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Gradually pour in the chicken stock, whisking continuously to prevent any lumps from forming. Once the stock is incorporated, whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring often.05
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Add about two-thirds of the chopped, baked potatoes to the pot. Use an immersion blender to puree the soup right in the pot until it’s mostly smooth. Then, stir in the remaining potato chunks.06
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Reduce the heat to low. Stir in the shredded cheddar cheese a handful at a time, letting each addition melt completely before adding the next. Then, stir in the sour cream, salt, pepper, and smoked paprika. Taste and adjust the seasoning.07
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Ladle the hot soup into bowls and top generously with the reserved crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh scallions. Serve immediately.08
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