Why You Will Love This Recipe
Loaded Baked Potato Soup is the ultimate comfort food in a bowl. It’s creamy, cheesy, and packed with all the cozy flavors of your favorite loaded baked potato—crumbled bacon, green onions, and a dollop of sour cream. You’ll love how easy it is to make with simple ingredients you probably already have in your kitchen. Plus, it’s forgiving: if you’re missing an add-in, you can swap it out without ruining the dish. It’s perfect for busy weeknights or lazy weekends when you want something hearty but don’t want to spend hours cooking.
Ingredients
- 6 slices bacon
- 6 medium russet potatoes (peeled and diced)
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1⁄2 cup sour cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 cup fresh green onions (sliced thin)
Ingredient Prep Guide
Potatoes: Peel and dice potatoes into 1⁄2-inch cubes for even cooking. Russets work best because their starchiness helps thicken the soup naturally. Avoid using waxy potatoes like red potatoes—they won’t break down as well.
Bacon: Cook bacon until crispy, then crumble it. Save 1 tablespoon of the bacon grease for sautéing the onions—this adds extra smoky flavor. Let the bacon grease cool slightly before using it.
Cheese: Shred the cheddar cheese yourself instead of using pre-shredded bags. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
Sour Cream: Let the sour cream sit at room temperature while you cook to prevent curdling when you stir it into the hot soup.
Green Onions: Rinse and slice them just before serving to keep their color bright and texture crisp. Pat them dry with a paper towel to avoid wilting.
Equipment & Tools
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Wooden spoon or silicone spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
- Colander (for rinsing potatoes)
Step-by-Step Instructions
Cook the bacon: In a large pot over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble. Pour out all but 1 tablespoon of the bacon grease.
Sauté onions and garlic: Add chopped onion to the pot with the reserved bacon grease. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 more minute. Add butter and let it melt.
Make the roux: Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to cook off the raw flour taste. This will thicken the soup later. Don’t rush this step—if the roux burns, start over.
Add broth and potatoes: Slowly pour in chicken broth while stirring to blend the roux into the liquid. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
Blend half the soup: Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you don’t have an immersion blender, transfer 2 cups of soup to a regular blender, blend until smooth, then return it to the pot.
Add dairy and cheese: Stir in milk, sour cream, and shredded cheese until melted and smooth. Taste and adjust salt and pepper if needed. If the soup is too thick, add a splash of broth or milk.
Serve hot: Ladle into bowls and top with crumbled bacon, green onions, extra cheese, and a dollop of sour cream.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Large pot, immersion blender, wooden spoon
Serving Suggestions
Pair this soup with a simple green salad or crusty bread for dipping. For extra indulgence, serve it in hollowed-out bread bowls. It’s perfect for cozy family dinners, game-day gatherings, or meal prep—spoon leftovers into thermoses for an easy lunch. Garnish generously with fresh herbs like chives or parsley for a pop of color.
Pro Tips
Get the texture right: Blending half the soup gives it a creamy base while keeping some potato chunks for that classic baked potato feel. If you prefer a totally smooth soup, blend all of it. For a chunkier version, skip the blender and mash a few potatoes against the side of the pot with a fork.
Adjust thickness: If the soup thickens too much as it sits, thin it with broth or milk when reheating. The starch in the potatoes will continue to absorb liquid over time.
Boost flavor: Stir in a pinch of smoked paprika or a dash of hot sauce for extra depth. For a lighter version, substitute Greek yogurt for sour cream.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring often to prevent scorching. If the soup separates, whisk in a splash of milk while reheating. For best results, avoid freezing—dairy-based soups can become grainy after thawing.
Troubleshooting
Soup too thick? Add a little extra broth or milk until it reaches your desired consistency. If it’s too thin, simmer uncovered for 5–10 minutes or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.
Not creamy enough? Make sure you’re using whole milk and full-fat sour cream. Low-fat dairy can make the soup watery. If you’re avoiding dairy, swap in coconut milk and omit the cheese.
Bacon gets soggy? Store leftover bacon separately and sprinkle it on just before serving to keep it crispy.
Too salty? Add a squeeze of lemon juice or a teaspoon of sugar to balance the flavor. If using store-bought broth, choose low-sodium versions.
Frequently Asked Questions
Can I use a different type of potato?
Russet potatoes are ideal because they break down easily and thicken the soup. Yukon Golds work in a pinch but will result in a slightly less creamy texture.
Can I make this vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the bacon. Add 1 tsp smoked paprika to mimic the smoky flavor.
How do I keep the cheese from clumping?
Shred your own cheese and add it gradually over low heat, stirring constantly. Pre-shredded cheese contains starches that can make the soup gritty.
Can I freeze this soup?
I don’t recommend it. Dairy-based soups tend to separate when frozen and reheated. If you need to freeze it, omit the sour cream and cheese, then add them fresh when reheating.
Loaded Baked Potato Soup
Ingredients
- 6 slices bacon
- 6 medium russet potatoes peeled and diced
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh green onions sliced thin
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble. Pour out all but 1 tablespoon of the bacon grease.
- Add chopped onion to the pot with the reserved bacon grease. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 more minute. Add butter and let it melt.
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to cook off the raw flour taste. This will thicken the soup later. Don’t rush this step—if the roux burns, start over.
- Slowly pour in chicken broth while stirring to blend the roux into the liquid. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until potatoes are fork-tender.
- Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. If you don’t have an immersion blender, transfer 2 cups of soup to a regular blender, blend until smooth, then return it to the pot.
- Stir in milk, sour cream, and shredded cheese until melted and smooth. Taste and adjust salt and pepper if needed. If the soup is too thick, add a splash of broth or milk.
- Ladle into bowls and top with crumbled bacon, green onions, extra cheese, and a dollop of sour cream.
