This Loaded Baked Potato Soup Recipe is the kind of meal that feels rich, comforting, and deeply satisfying from the very first spoonful. It takes everything people love about a classic baked potato and turns it into a warm, creamy soup that feels indulgent without being complicated. Every time I make it, the kitchen fills with that familiar, cozy feeling that only comfort food can bring.
Loaded baked potato soup has always felt like a special upgrade from traditional potato soup in our home. It is heartier, more flavorful, and layered with familiar tastes that feel instantly comforting. Bacon, cheese, and potatoes come together in a way that feels nostalgic and filling, especially on colder days.
What I love most about this recipe is how balanced it feels. The potatoes create a thick, creamy base, while the toppings add texture, saltiness, and richness. It feels indulgent but still grounded in simple ingredients that everyone recognizes.
Over time, this soup became a favorite for weeknight dinners, casual gatherings, and cozy weekends. It works well when you want something filling and satisfying without spending hours in the kitchen. In our home, loaded baked potato soup represents warmth, generosity, and comfort served in a bowl.
Why You’ll Love This Recipe
This soup is creamy, rich, and full of flavor. The potatoes break down to create a thick base, while the added toppings give every bite variety and depth. It feels hearty enough to be a full meal.
Another reason this recipe stands out is how familiar the flavors are. Everything tastes like a classic loaded baked potato, just in a spoonable form. It is easy to enjoy and loved by both adults and kids.
This recipe is also flexible and forgiving. You can keep it simple or add extra toppings depending on preference. Whether served for dinner or reheated later, this Loaded Baked Potato Soup Recipe always feels comforting and satisfying.
Serves: 4–6 people
This recipe comfortably serves four to six people as a main dish. Portion sizes can be adjusted depending on sides and toppings. It also reheats well, making it great for leftovers.
Ingredients You’ll Need
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups baked potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt, to taste
- Black pepper, to taste
Pro Tips
Use russet potatoes for the creamiest texture.
Bake the potatoes ahead of time to save prep time.
Cook the onions gently to avoid browning.
Add cheese gradually so it melts smoothly.
Season slowly and adjust at the end.
Keep heat low after adding dairy to prevent curdling.
Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Immersion blender or standard blender
- Measuring cups
A heavy-bottomed pot helps the soup cook evenly without sticking.
Substitutions and Variations
Milk can be replaced with cream for extra richness.
Plant-based milk can be used for a lighter option.
Turkey bacon can replace regular bacon if preferred.
Different cheeses can be used for varied flavor.
Extra broth can be added for a thinner consistency.
This recipe adapts easily while keeping its hearty, comforting base.
Make Ahead Tips
Loaded baked potato soup is a great option for making ahead, especially when you want a comforting meal ready with minimal effort. The flavors hold up well and often become even richer after resting.
You can prepare the soup fully up to three days in advance. Allow it to cool completely before transferring it to an airtight container and refrigerating.
If making ahead, consider waiting to add the cheese until reheating. This helps keep the texture smooth and prevents the soup from becoming too thick or grainy.
Bacon can be cooked ahead and stored separately in the refrigerator. Add it just before serving to keep it crisp and flavorful.
As the soup rests, the potatoes will continue to absorb liquid. When reheating, add a small splash of broth or milk to loosen the consistency.
This soup works very well for meal prep. Portion it into individual containers for easy lunches or dinners throughout the week.
Instructions
Step 1: Melt the Butter
Place a large soup pot or Dutch oven over medium heat.
Add the butter and allow it to melt gently without browning.
Step 2: Cook the Onion
Add the chopped onion to the melted butter.
Stir and cook for about 5 to 7 minutes, until the onion is soft and translucent.
Keep the heat moderate to avoid browning.
Step 3: Add the Garlic
Add the minced garlic to the pot.
Stir continuously for about 30 seconds, just until fragrant.
Avoid browning the garlic, as it can become bitter.
Step 4: Add the Potatoes
Add the diced baked potatoes to the pot.
Stir gently to coat them in the onion and butter mixture.
Step 5: Add the Broth
Pour the broth into the pot, making sure the potatoes are mostly covered.
Increase the heat slightly and bring the soup to a gentle simmer.
Step 6: Simmer the Soup
Reduce the heat to medium-low.
Let the soup simmer for 10 to 15 minutes, stirring occasionally, so the flavors blend.
Step 7: Blend the Soup
Remove the pot from the heat.
Use an immersion blender to blend the soup until mostly smooth.
Leave some potato pieces intact if you prefer a chunkier texture.
If using a standard blender, blend in batches and return the soup to the pot carefully.
Step 8: Add Milk or Cream
Return the pot to low heat.
Stir in the milk or cream slowly until fully incorporated.
Do not allow the soup to boil after adding dairy.
Step 9: Add the Cheese
Add the shredded cheddar cheese gradually.
Stir gently until the cheese is fully melted and the soup is smooth.
Step 10: Season the Soup
Add salt and black pepper to taste.
Stir well and adjust seasoning as needed.
Step 11: Add Bacon
Stir in most of the cooked bacon, reserving a small amount for topping.
Allow the soup to warm gently for a few minutes.
Step 12: Rest Before Serving
Remove the soup from heat and let it rest briefly.
This helps the flavors settle before serving.
Serving Suggestions
Serve loaded baked potato soup hot for the best texture and flavor.
Top each bowl with extra shredded cheese and bacon.
Add a dollop of sour cream if desired.
Sprinkle with chopped green onions or chives for freshness.
Serve with crusty bread or rolls for dipping.
Pair with a simple green salad to balance the richness.
This soup also works well as a comforting main dish on its own.
Leftovers and Storage
Loaded baked potato soup stores very well and is ideal for enjoying over multiple meals. The flavors continue to develop as it rests, making leftovers just as satisfying as the first serving.
Allow the soup to cool completely before storing. Transfer it to an airtight container and place it in the refrigerator, where it will keep well for up to four days.
When reheating, warm the soup gently over medium-low heat. Stir often to prevent sticking and to keep the cheese incorporated smoothly.
If the soup thickens too much during storage, add a small splash of broth or milk while reheating. Stir until the desired consistency is reached.
Freezing is possible, but for best texture, freeze the soup before adding cheese and milk. Add the dairy after thawing and reheating to keep the soup smooth and creamy.
Nutrition and Benefits
Loaded baked potato soup is a hearty and satisfying meal that offers comfort and nourishment. It is filling and rich, making it especially suitable for colder days or when a substantial meal is needed.
Potatoes provide carbohydrates that support steady energy. They also contribute fiber and create the naturally thick base of the soup.
Milk and cheese add protein and calcium, supporting fullness and overall nourishment. These ingredients also contribute to the creamy texture.
Bacon adds flavor and richness, allowing a small amount to go a long way. It enhances satisfaction without needing heavy seasoning.
When paired with a salad or vegetables, this soup can be part of a balanced and comforting meal.
Recipe FAQ
Can I make this soup dairy-free?
Yes, you can use plant-based butter, milk, and cheese alternatives.
Choose unsweetened and neutral-flavored options for best results.
Why is my soup too thick?
Potatoes continue to absorb liquid as the soup rests.
Add broth or milk gradually while reheating to loosen the texture.
Can I leave the soup chunky?
Yes, blend only part of the soup if you prefer more texture.
This keeps the soup hearty while still creamy.
What potatoes work best for this soup?
Russet potatoes are ideal because they break down easily.
They create a creamy texture similar to a baked potato.
Can I skip the bacon?
Yes, the soup will still be flavorful without bacon.
You can add extra cheese or green onions for depth.
Is this soup good for meal prep?
Yes, it reheats very well and keeps its flavor.
Store in individual portions for easy meals.
How do I know when the soup is finished?
The soup should be creamy, smooth, and well-seasoned.
All ingredients should be fully heated and blended evenly.
A Hearty Bowl That Feels Like Comfort Food Done Right
This Loaded Baked Potato Soup Recipe brings together familiar flavors in a warm, satisfying way.
With its creamy base, savory toppings, and rich texture, it feels generous and comforting without being complicated.
Whether served fresh or enjoyed as leftovers, it remains a dependable recipe that always delivers comfort and satisfaction.
