Loaded Baked Potato Soup

A single pot of this soup is my secret weapon for streamlined, delicious lunches all week. This Loaded Baked Potato Soup reheats beautifully, its flavors deepening and melding with each passing day. It’s the kind of recipe that feels like a warm hug from the inside out, turning a simple potato into a creamy, cheesy, bacon-topped masterpiece. There’s something deeply comforting about a bowl that captures all the best parts of a loaded baked potato—the fluffy interior, the crispy skin, the melty cheddar, the smoky bacon—and serves it up with a spoon.

This Loaded Baked Potato Soup recipe is my go-to for those evenings when the sky turns gray early and you need a meal that feels like a cozy blanket. It’s a staple in our house, a reliable friend that never fails to satisfy. Whether you’re looking for easy soup recipes for a busy Tuesday or planning a comforting weekend feast, this one-pot wonder delivers. Simple ingredients, warm memories. It’s comfort food, made easy, in your regular kitchen with regular time, for truly great results.

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Ingredients List (Loaded Baked Potato Soup)

Loaded Baked Potato Soup starts with humble, pantry-friendly ingredients that come together to create something truly special. Here’s what you’ll need to gather.

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 4 large russet potatoes (about 2.5 lbs), peeled and cubed into ½-inch pieces
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 cups whole milk or half-and-half
• 2 cups shredded sharp cheddar cheese, plus more for serving
• ½ cup sour cream or plain Greek yogurt
• For serving: Sliced green onions, extra bacon crumbles, extra shredded cheese, sour cream.

Smart Swaps & Notes:

• Potatoes: Yukon Golds are a fantastic swap for russets. They have a buttery flavor and creamy texture that blends beautifully, requiring less mashing.
• Broth: For a richer, deeper flavor, use a combination of broth and a splash of dry white wine when deglazing the pot.
• Dairy: For a lighter version, use 2% milk. For ultimate creaminess, use heavy cream. To make it dairy-free, use unsweetened almond or oat milk and a dairy-free cheese alternative.
• Bacon: Pancetta is a delicious substitute. For a vegetarian Loaded Baked Potato Soup, simply omit the bacon and use a tablespoon of olive oil to sauté the onions. You can add a teaspoon of liquid smoke to the broth for that signature smoky hint.

Timing (Easy Soup Recipes)

One of the best things about this Loaded Baked Potato Soup is how it fits into a real-life schedule. It’s one of those easy soup recipes that feels indulgent but comes together without a fuss.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

That’s under an hour from chopping to serving—about 30% faster than waiting for actual baked potatoes to cook in the oven! This makes it a perfect candidate for a satisfying weeknight dinner that doesn’t keep you in the kitchen all evening.

Step-by-Step Instructions (Homemade Recipe)

Follow these simple steps for a perfectly creamy, flavorful soup every time.

1. Cook the Bacon. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the glorious bacon fat in the pot.

2. Sauté the Aromatics. Add the diced onion to the bacon fat and cook for 5-6 minutes until soft and translucent. Stir in the minced garlic and cook for just 30 seconds more until fragrant. Pro Tip: This step builds the flavor foundation. Don’t rush it!

3. Create the Roux. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken your Loaded Baked Potato Soup beautifully.

4. Build the Soup Base. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot (that’s flavor!). Add the cubed potatoes, dried thyme, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.

5. Thicken and Enrich. Use a potato masher to gently mash about half of the potatoes right in the pot. This creates a naturally thick, creamy texture with lovely chunks. Stir in the milk and let the soup heat through for 5 minutes, but do not boil.

6. Finish with Cheese & Cream. Remove the pot from the heat. Stir in the shredded cheddar cheese one handful at a time until melted and smooth. Then, whisk in the sour cream. Taste and adjust seasoning with more salt and pepper if needed.

7. Serve. Ladle the hot Loaded Baked Potato Soup into bowls and top with the reserved crispy bacon, extra cheese, green onions, and a dollop of sour cream.

Nutritional Information (Soup Recipes Healthy)

While this is a rich and comforting dish, it’s made with real, whole ingredients. A serving (about 1.5 cups) provides approximately:

• Calories: ~480
• Protein: 22g
• Carbohydrates: 42g
• Fat: 25g
• Fiber: 4g

Potatoes are an excellent source of vitamin C, potassium, and vitamin B6. Using a broth base and loading it with veggies (like the onions and garlic) keeps it grounded. For those seeking healthy soup recipes, you can easily lighten it up with the swaps mentioned above, like using low-fat milk, Greek yogurt, and leaner turkey bacon. Soup recipes healthy don’t have to be bland—they can be this satisfying.

Equipment Needed (Cozy Meal)

You don’t need any fancy gadgets for this cozy meal. Just a few trusty kitchen staples:

• Large Dutch Oven or Heavy-Bottomed Pot: Essential for even cooking and making the roux without burning.
• Wooden Spoon or Whisk: For stirring the roux and smoothing out the soup.
• Sharp Knife & Cutting Board: For prepping the bacon, onions, garlic, and potatoes.
• Measuring Cups & Spoons.
• Potato Masher: For creating that perfect chunky-creamy texture. A fork works in a pinch.
• Ladle: For serving up this glorious Loaded Baked Potato Soup.

Why You’ll Love This Recipe (Family Dinner)

This Loaded Baked Potato Soup isn’t just another soup recipe; it’s a weeknight hero and a crowd-pleaser. Here’s why it’s a permanent fixture in my recipe box:

1. Total Comfort in a Bowl: It delivers the iconic flavor of a fully-loaded baked potato in a warm, spoonable form. It’s the definition of food that feels like home.
2. Incredibly Adaptable: Easily tweak it to be gluten-free (use a 1:1 GF flour or cornstarch slurry), dairy-light, or vegetarian. It’s a forgiving recipe.
3. Perfect for Feeding a Crowd: It doubles (or even triples) beautifully, making it ideal for potlucks, game days, or large family dinners.
4. Meal Prep Champion: It tastes even better the next day and freezes well, making it a brilliant make-ahead option for healthy soup recipes you can rely on all week.
5. Kid-Approved & Adult-Adored: The familiar, friendly flavors are a hit with all ages. It’s a family dinner that gets empty bowls every time.

Healthier Alternatives for the Recipe (Healthy Soup Recipes)

Want to lighten up this Loaded Baked Potato Soup? You can absolutely create healthy soup recipes that are still packed with flavor. Here are some simple swaps:

• Lighter Dairy: Swap whole milk for 2% or even unsweetened almond milk. Use plain Greek yogurt instead of sour cream for a protein boost.
• Leaner Protein: Use turkey bacon or center-cut bacon. For a vegetarian protein punch, stir in a can of rinsed white beans or lentils at the end.
• Boost Veggies: Add a cup of chopped cauliflower or broccoli florets with the potatoes. They’ll blend right in and add nutrients.
• Thicken Smart: For a gluten-free or lower-carb version, skip the flour roux. Instead, blend 1 cup of the cooked soup with the milk before adding it back to the pot to thicken naturally.
• Go Easy on Toppings: Load up with extra green onions for freshness and use a measured amount of cheese and bacon for garnish.

Serving Suggestions (Comfort Food)

This Loaded Baked Potato Soup is a complete meal in a bowl, but it also loves company. Here are some perfect pairings:

• The Classic: A thick, buttery slice of crusty bread or a warm, soft pretzel roll for dipping. It’s non-negotiable for soaking up every last drop.
• Salad Side: A simple, crisp green salad with a bright vinaigrette (like my favorite from the Creamy Potato Leek Soup post) cuts through the richness perfectly.
• Sandwich Partner: For a heartier meal, serve a small bowl alongside a classic grilled cheese or a half sandwich.
• Make it a Soup Bar: Set out small bowls of various toppings—chopped chives, diced ham (like you’d find in this hearty Ham Bean Soup), roasted corn, even a drizzle of hot sauce—and let everyone customize their bowl.

Common Mistakes to Avoid (Crockpot Soup Recipes)

Even the simplest recipes have pitfalls. Avoid these to ensure your Loaded Baked Potato Soup is flawless:

1. Boiling After Adding Dairy: Once you add the milk, sour cream, and cheese, keep the soup warm but never let it boil. Boiling can cause the dairy to separate or curdle, giving the soup a grainy texture.
2. Not Cooking the Roux Long Enough: That minute or two of cooking the flour with the fat is crucial. If you don’t cook out the raw flour taste, your soup will have a pasty, bland flavor.
3. Over-Puréeing: We’re not making a silky-smooth soup here. The charm is in the texture. Use a potato masher, not a blender, to keep those lovely potato chunks.
4. Using Pre-Shredded Cheese: The anti-caking agents in bagged shredded cheese can prevent it from melting smoothly. For the creamiest Loaded Baked Potato Soup, take the extra minute to shred a block of cheddar yourself.
5. Forgetting to Season in Layers: Season the onions, season the broth with the potatoes, and always do a final taste at the end. Potatoes need a good amount of salt to shine.

Storing Tips for the Recipe (Make-Ahead Meal)

This soup is a make-ahead dream. Here’s how to keep it tasting fresh:

• Refrigerator: Cool completely and store in an airtight container for up to 4 days. The soup will thicken as it chills. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it to your desired consistency.
• Freezer: This Loaded Baked Potato Soup freezes well for up to 3 months. Cool completely and freeze in portion-sized containers. Thaw overnight in the fridge before reheating. Note: Dairy-based soups can sometimes separate slightly after freezing. A good whisk during reheating will bring it back together.
• Reheating: Always reheat on the stovetop over low to medium-low heat, stirring frequently. The microwave can heat unevenly and cause the dairy to “break.”

Conclusion (Loaded Baked Potato Soup)

At the end of a long day, there’s nothing quite like the promise of a steaming bowl of Loaded Baked Potato Soup. It’s a recipe that proves comfort doesn’t have to be complicated. With its creamy base, tender potatoes, and all those savory toppings, it’s a meal that satisfies deeply and gathers everyone around the table. Regular kitchen, regular time, great results.

I hope this recipe becomes a trusted favorite in your home, too. If you’re looking for other cozy, one-pot wonders, you might love my slow-cooker options like Crockpot Beef Vegetable Soup or the creamy, comforting Slow Cooker White Chicken Chili. They’re all about that same philosophy: simple ingredients, warm memories.

Now, I’d love to hear from you! Did you add any special twists? Let me know how your Loaded Baked Potato Soup turned out in the comments below. And if you share a photo of your cozy creation, don’t forget to tag @StackSipSnack—it makes my day to see your kitchen wins.

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