Comforting Loaded Baked Potato Soup

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When the weather turns chilly and the craving for something cozy kicks in, I always turn to my Loaded Baked Potato Soup. It’s like wrapping yourself in a warm blanket of comfort food — rich, creamy, and bursting with flavor. I love how each spoonful delivers the essence of a fully loaded baked potato: soft potatoes, crispy bacon, melty cheddar, and a dollop of sour cream all swimming together in a creamy broth. It’s not just soup. It’s a hug in a bowl.

I first made this recipe on a lazy Sunday, craving something indulgent yet simple. Ever since, it has become my go-to for family dinners, snow days, and even casual get-togethers. What I appreciate most is how customizable it is — whether you’re a bacon lover, cheese fanatic, or want to sneak in a few greens, this soup has room for it all. It’s deeply satisfying without being fussy.

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Why You’ll Love This Loaded Baked Potato Soup

• All the toppings in one bowl – Imagine your favorite loaded potato turned into a spoonable delight.
• Cozy and hearty – It’s filling enough to serve as a main dish and comforting enough to soothe any day.
• One-pot wonder – Easy to prepare with minimal cleanup.
• Kid-friendly and crowd-approved – This is one of those recipes that gets everyone asking for seconds.
• Make-ahead friendly – Tastes even better the next day as flavors deepen.

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What Kind of Potatoes Should I Use for Loaded Baked Potato Soup?

When it comes to picking the right potatoes for this soup, I go straight for Russet potatoes. They’re starchy, fluffy, and break down beautifully to create that thick, creamy texture we all love in a baked potato soup. If you prefer your soup a little chunkier, don’t worry — Russets still hold their shape enough to give you those soft bites of potato throughout.

That said, Yukon Golds are another great option if you want a slightly buttery flavor and a creamier texture without fully mashing the potatoes. They tend to stay more intact, which works great if you’re going for a more stew-like feel. Just avoid waxy varieties like red potatoes — they don’t soften the same way and won’t give you the same comforting texture.

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Options for Substitutions

One of the reasons I love this soup so much is how adaptable it is. Whether you’re working around allergies or just using what’s in the fridge, there’s plenty of room to play.

• Bacon: For a vegetarian version, skip the bacon and sauté diced mushrooms for that savory umami bite. Smoked paprika can also give a smoky depth.
• Cream or Milk: Need a dairy-free version? Swap out the milk or cream with unsweetened almond milk or full-fat coconut milk for richness.
• Cheddar Cheese: Sharp cheddar is classic, but gouda, Monterey Jack, or even pepper jack can add a fun twist.
• Sour Cream: Greek yogurt works wonderfully as a healthier, protein-rich alternative.
• Gluten-Free: To thicken the soup without flour, use a cornstarch slurry or mash a portion of the potatoes into the broth.

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Ingredients for This Loaded Baked Potato Soup

Let’s talk about what makes this soup irresistibly good — every ingredient plays a delicious role.

• Russet Potatoes – These are the heart of the soup, creating a creamy base and soft, pillowy bites in every spoonful.
• Thick-Cut Bacon – Adds a smoky, salty crunch that elevates the flavor — both in the soup and as a topping.
• Cheddar Cheese – Melts into the soup for that classic “loaded potato” richness and gooey texture.
• Yellow Onion – Sautéed until tender, it gives the soup a subtle sweetness and depth.
• Garlic – Just a couple of cloves make a big impact, adding a savory base that balances the richness.
• Chicken Broth – The foundation of the soup, giving it a deep, comforting flavor.
• Heavy Cream – Brings creaminess and that luxurious texture you expect in a loaded potato soup.
• Sour Cream – Adds a little tang and finishes the soup with that iconic baked potato flavor.
• Butter – Used to sauté the onions and garlic, and helps create that velvety texture.
• All-Purpose Flour – Helps thicken the soup so it hugs every spoonful just right.
• Salt & Black Pepper – Essential for bringing all the flavors to life.
• Green Onions (Scallions) – Fresh, slightly sharp, and the perfect garnish.

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Step 1: Cook the Bacon

Start by placing your chopped bacon into a large pot or Dutch oven over medium heat. Cook until it’s perfectly crispy, then use a slotted spoon to transfer it to a paper towel-lined plate. Leave a few tablespoons of the bacon grease in the pot — it’s liquid gold for flavor.

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Step 2: Sauté the Onion and Garlic

In that same pot with the reserved bacon drippings, add the chopped onion. Sauté until it’s soft and translucent, about 5 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Make the Roux

Melt the butter into the onions and garlic, then sprinkle in the flour. Stir constantly for 1–2 minutes to form a roux — this will help thicken the soup and give it a silky base.

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Step 4: Add Broth and Potatoes

Slowly whisk in the chicken broth, ensuring there are no lumps. Add your peeled and diced Russet potatoes, then bring everything to a boil. Reduce the heat and let it simmer for about 15–20 minutes, or until the potatoes are tender enough to pierce easily with a fork.

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Step 5: Blend (Optional)

For a creamier texture, use an immersion blender to partially blend the soup — or scoop out a couple of cups, blend until smooth, and stir it back in. I like keeping a few chunks of potato for a heartier feel.

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Step 6: Stir in the Dairy

Reduce the heat to low. Stir in the heavy cream, shredded cheddar cheese, sour cream, and half of the crispy bacon. Mix until the cheese is melted and everything is smooth and luscious.

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Step 7: Taste and Adjust

Season with salt and freshly cracked black pepper. Taste and adjust as needed — sometimes a pinch more salt or a splash of broth does the trick.

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Step 8: Garnish and Serve

Ladle the soup into bowls and top with extra shredded cheddar, a dollop of sour cream, crispy bacon, and chopped green onions. Serve hot and watch it disappear.

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How Long to Cook Loaded Baked Potato Soup

The beauty of this soup is how quickly it comes together for such a hearty dish. Here’s the timing breakdown:

• Prep time: About 15–20 minutes (peeling potatoes, chopping onions, cooking bacon)
• Cooking time: 30 minutes from sauté to simmer
• Total time: Around 45–50 minutes

The soup simmers until the potatoes are tender and everything melds together. If you choose to blend part of it, add an extra 5 minutes. It’s a weeknight-friendly comfort dish that doesn’t need to simmer for hours.

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Tips for Perfect Loaded Baked Potato Soup

• Cut potatoes evenly – Try to dice the potatoes into uniform chunks so they cook at the same rate.
• Don’t overcook the bacon – You want crispy, not crumbly. Pull it off the heat just before it turns too dark.
• Blend to your texture preference – Leave it chunky, smooth it out, or go half-and-half. You control the creaminess.
• Use sharp cheddar – It has a bold flavor that stands up to the richness of the soup. Mild cheddar can get lost.
• Stir gently after adding dairy – High heat can cause cream or cheese to separate. Keep it on low and stir slowly.
• Taste before serving – A final dash of salt or pepper can make a big difference at the end.
• Garnish generously – Those toppings aren’t just pretty — they add extra bursts of flavor in every bite.

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Watch Out for These Mistakes While Cooking

Even a cozy soup like this can go sideways if you’re not paying attention. Here are a few common slip-ups and how to avoid them:

• Using the wrong potatoes – Waxy potatoes won’t give you that creamy texture. Stick with starchy ones like Russets.
• Skipping the roux – It might seem skippable, but the butter-flour combo gives the soup body and richness.
• Adding dairy too early – If your pot is too hot, the cream and cheese can curdle. Lower the heat before adding them.
• Not seasoning in layers – Add a little salt during each stage of cooking — it builds better flavor than dumping it in at the end.
• Over-blending – Blend just enough for creaminess, but avoid pureeing the entire batch unless you want baby food.
• Letting bacon sit too long – Cooked bacon can go soggy fast. Keep it crisp by adding it last or reserving it as a topping.

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What to Serve With Loaded Baked Potato Soup?

Pairing this soup with the right sides makes it an even more satisfying meal. Here are some go-to ideas:

Crusty Bread or Garlic Toast

Perfect for dunking into the soup and soaking up every bit of that creamy goodness.

Simple Green Salad

The soup is rich, so something crisp and fresh — like a baby arugula or spinach salad with lemon vinaigrette — balances things out.

Grilled Cheese Sandwich

A melty grilled cheese and a bowl of this soup are a match made in comfort food heaven.

Rotisserie Chicken

If you want to add more protein to the meal, a few slices of rotisserie chicken on the side work really well.

Roasted Broccoli or Cauliflower

Adds texture, nutrition, and a bit of caramelized flavor that complements the soup.

Deviled Eggs

A fun appetizer that pairs surprisingly well with the loaded flavors of the soup.

Apple Slices with Sharp Cheese

A crisp, sweet side that cuts through the creaminess and adds variety to the plate.

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Storage Instructions

Loaded Baked Potato Soup stores like a dream — in fact, the flavors deepen beautifully overnight. Here’s how to keep it fresh:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often to prevent the dairy from separating.
• Freezer: While the soup can be frozen, the texture might change slightly due to the dairy. If you do freeze it, let it cool fully, portion it out into freezer-safe containers, and label with the date. It’s best enjoyed within 2 months. Thaw overnight in the fridge and reheat low and slow.
• Reheating Tip: Add a splash of milk or broth when reheating to bring back the creamy consistency.

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Estimated Nutrition (per serving – approx. 1.5 cups)

Here’s a rough estimate of the nutritional value. This will vary slightly depending on brands and substitutions:

• Calories: 450
• Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 3g
• Protein: 16g
• Sodium: 880mg

It’s definitely on the indulgent side — but that’s part of what makes it such a satisfying comfort food. For a lighter version, consider using half-and-half instead of heavy cream, reducing the cheese, or swapping sour cream for Greek yogurt.

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Frequently Asked Questions

What’s the best way to thicken this soup without flour?

You can blend some of the cooked potatoes directly into the soup, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) stirred in near the end of cooking.

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Can I make this soup vegetarian?

Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. For added depth, try sautéing mushrooms or adding smoked paprika for a hint of smokiness.

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Will this soup still be good without heavy cream?

Yes! You can use whole milk, half-and-half, or even a dairy-free alternative like unsweetened almond milk. The texture will be slightly lighter but still delicious.

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Can I make it ahead of time?

Definitely. This soup reheats beautifully and actually tastes better the next day as the flavors develop. Just reheat gently and stir often.

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Is it possible to make this in a slow cooker?

Yes! Cook the bacon separately, then add everything (except the dairy and cheese) into the slow cooker. Cook on low for 6–7 hours or high for 3–4. Stir in the cream, cheese, and sour cream in the last 30 minutes.

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Can I freeze individual portions?

You can. Just let the soup cool completely and use freezer-safe containers. Thaw in the fridge overnight, and reheat on the stovetop with a splash of milk or broth.

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How can I make it spicier?

Add a pinch of cayenne pepper, red pepper flakes, or stir in diced jalapeños for a gentle kick.

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Can I use leftover baked potatoes?

Yes! Dice or scoop out the flesh of already-baked potatoes and add them in after the broth heats up. Since they’re already cooked, you’ll just need to warm them through.

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Conclusion

Loaded Baked Potato Soup is one of those recipes that never disappoints. It brings all the joy of a classic comfort dish into a creamy, cozy bowl that warms you from the inside out. Whether you’re feeding a crowd, meal prepping for the week, or just in need of a feel-good dinner after a long day, this soup hits all the right notes.

It’s flexible, hearty, and full of real flavor — and with the toppings, it’s practically a complete meal. Once you try it, I think you’ll find yourself coming back to this one again and again. It’s not just soup. It’s a moment of comfort, spoon by spoon.

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