LOADED BAKED POTATO SOUP

Loaded Baked Potato Soup Recipe

Imagine the warm comfort of a baked potato stuffed with all your favorite toppings, now transformed into a creamy, spoonable soup. That’s exactly what this recipe delivers. Rich, cheesy, and smoky from crisp bacon, this soup is a crowd-pleaser that works as a full meal with bread or salad on the side.

- Ingredients

For the Soup

6 large russet potatoes, scrubbed and baked until tender

6 slices thick-cut bacon, chopped

1 medium onion, finely diced

3 cloves garlic, minced

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups chicken broth (or vegetable broth for vegetarian version)

3 cups whole milk (or half-and-half for extra creaminess)

1 cup heavy cream

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, adds a smoky depth)

Mix-Ins & Toppings

2 cups shredded sharp cheddar cheese

1 cup sour cream

3 green onions (scallions), thinly sliced

Extra crispy bacon crumbles

Extra cheese and sour cream for topping

- Step-by-Step Instructions

1. Bake the Potatoes

Preheat oven to 400°F (200°C).

Pierce potatoes with a fork, rub with oil, and bake directly on the rack for 50–60 minutes until fork-tender.

Let cool slightly, then scoop out the insides into a bowl. Lightly mash, leaving some chunks for texture. Discard skins or save them for potato skins later.

2. Cook the Bacon

In a large Dutch oven or soup pot, cook chopped bacon over medium heat until crisp.

Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot for flavor.

3. Build the Base

Add butter to the pot with the bacon drippings.

Stir in onion and cook until softened, about 5 minutes.

Add garlic and cook 1 minute until fragrant.

Sprinkle in flour and whisk for 1–2 minutes to form a roux (this thickens the soup).

4. Add Liquids & Potatoes

Slowly whisk in chicken broth, scraping up any brown bits.

Stir in milk and cream, bring to a gentle simmer.

Add the mashed baked potatoes, stirring to combine.

Simmer uncovered for 15–20 minutes, stirring occasionally until thick and creamy.

5. Finish the Soup

Stir in cheddar cheese until melted and smooth.

Mix in half the bacon crumbles and the sour cream.

Taste and adjust with extra salt, pepper, or paprika.

6. Serve

Ladle soup into bowls and top with:

Extra shredded cheddar

Crispy bacon bits

A dollop of sour cream

Fresh green onions

Serve hot with crusty bread, biscuits, or a side salad.

- Pro Tips for the Best Loaded Baked Potato Soup

Use russet potatoes: They’re starchy and give the soup its classic thick, creamy texture.

Don’t over-mash: Leave some potato chunks for texture—it makes the soup heartier.

Cheese matters: Use sharp cheddar for bold flavor, and shred it fresh for the smoothest melt.

Thicker soup? Reduce liquid slightly or add more potatoes.

Thinner soup? Stir in extra broth or milk.

???? Variations

Vegetarian: Use veggie broth, omit bacon, and add roasted mushrooms or smoked gouda for depth.

Loaded Sweet Potato Soup: Swap russets for roasted sweet potatoes, and top with pecans & goat cheese.

Healthy Twist: Use turkey bacon, reduced-fat cheese, and Greek yogurt instead of sour cream.

Spicy Kick: Stir in cayenne pepper, hot sauce, or top with pickled jalapeños.

- Storage & Freezing

Refrigerator: Store cooled soup in airtight containers for up to 4 days.

Reheat: Warm gently on the stove over low heat, stirring often. Add extra broth or milk if it’s too thick.

Freezer: Potato soups don’t freeze well because dairy can separate, but you can freeze it before adding cheese and sour cream. Add those fresh when reheating.

- Nutrition (per serving, 6 servings)

Calories: ~480

Protein: 18g

Fat: 29g

Carbs: 36g

Fiber: 3g

Sodium: 890mg

- This Loaded Baked Potato Soup tastes like comfort in a bowl. Creamy, cheesy, smoky, and hearty enough to be dinner all on its own—it’s a recipe you’ll want to make again and again.