|

Loaded Baked Potato Soup Recipe

ByCaroline
Jump to Recipe· 4.9 from 23 reviews

This Loaded Baked Potato Soup Recipe is the ultimate cozy comfort food you didn’t know you needed in your life. It’s creamy, cheesy, packed with tender potatoes, and topped with crispy bacon bits that add the perfect crunch—seriously, once you make this soup, it’ll become your go-to for chilly evenings or when you want something genuinely satisfying without a ton of fuss.

I remember making this soup on a particularly cold weekend, and it instantly transformed a dreary day into something warm and welcoming. Whether you’re planning a casual family dinner or craving a filling meal after a busy day, this Loaded Baked Potato Soup Recipe delivers every time, and best of all, it’s surprisingly simple to pull together.

🤍

Why This Recipe Works

  • Balanced Creaminess: The combo of whole milk, heavy cream, and sharp cheddar cheese makes the soup luxuriously smooth without being overly heavy.
  • Perfect Potato Texture: Yukon Gold potatoes hold their shape beautifully but also mash easily, giving the soup a wonderful mix of chunky and creamy.
  • Layered Flavor: Starting with sautéed onions, carrots, celery, and garlic creates a deep savory base that’s anything but boring.
  • Crispy Bacon Finish: Tossing in crispy bacon not only adds texture but a smoky richness that elevates the whole dish.
A close-up shows a thick creamy yellow soup with chunks of light beige pieces and small bits of orange and green vegetables, held in a blue pot. A white spoon lifts a portion of the soup, revealing its smooth texture with visible soft pieces and a string of soup dripping back into the pot. The pot sits against a shiny steel stove and a white marbled surface is visible behind. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Loaded Baked Potato Soup Recipe plays an important role in building flavor and texture. Choosing fresh produce and quality basics will make your soup sing, so grab the best you can find!

  • Bacon: Adds smoky saltiness and crispy texture that takes the soup to the next level.
  • Unsalted Butter: Provides a creamy fat base that helps soften the veggies without overpowering flavors.
  • Yellow Onion: Classic soup-building ingredient, gives sweetness and depth when sautéed.
  • Celery: Adds subtle aromatic flavor and crunch.
  • Shredded Carrots: Slight natural sweetness balances savory tones and deepens color.
  • Garlic Cloves: Brings an unmistakable punch of flavor; fresh and minced for brightness.
  • All Purpose Flour: Used to thicken the base into a rich, velvety consistency.
  • Chicken Broth: The savory liquid component that forms the heart of the soup’s flavor.
  • Whole Milk & Heavy Cream: Together create creamy richness without heaviness.
  • Yukon Gold Potatoes: My favorite for soups because they stay creamy yet hold some bite.
  • Sharp Cheddar Cheese: Melts beautifully and adds that signature tangy cheesiness.
  • All Purpose Seasoning: Or a blend of garlic powder, onion powder, and paprika for a customizable punch.
  • Salt and Pepper: Essential for brightening and balancing all the flavors.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Loaded Baked Potato Soup Recipe depending on the season or my mood, and you should absolutely make it your own too! Whether it’s adding extra veggies, swapping dairy for a lighter option, or kicking up the spice, this soup is super forgiving and versatile.

  • Vegetarian Variation: I’ve swapped the bacon and chicken broth for smoked paprika, sautéed mushrooms, and vegetable broth, and it still turns out deliciously smoky and rich.
  • Extra Veggies: Sometimes I toss in chopped broccoli or corn kernels to add more texture and make it even heartier.
  • Dairy-free Swap: Using coconut milk and dairy-free cheese works well if you need a non-dairy version—just keep the seasoning sharp.
  • Spice it Up: A pinch of cayenne or a dash of hot sauce always gives the soup a nice little kick when I’m craving that.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Crispy Bacon and Sautéed Vegetables

Start by cooking the chopped bacon in a large pot over medium heat until it’s perfectly crispy. I like to leave 2-3 tablespoons of that flavorful bacon grease in the pot because it adds an unbeatable smoky base. Then add the butter, and once melted, toss in the diced carrots, onion, celery, and minced garlic. Sauté everything gently for about 5-7 minutes until the veggies soften and the kitchen smells amazing. Don’t rush this step — soft veggies build a deep, rich base for your soup’s flavor.

Step 2: Thickening the Soup Base

Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Cook this mixture for another 2-3 minutes; this step cooks out the raw flour taste and starts to thicken the soup. You’ll want to stir constantly so the flour browns lightly but doesn’t burn. This is the key to creating that velvety consistency in your Loaded Baked Potato Soup Recipe.

Step 3: Adding Liquids and Potatoes

Slowly pour in the chicken broth while stirring to avoid lumps, then add the whole milk, heavy cream, the chopped Yukon Gold potatoes, and your seasoning blend. Give it a good stir and bring the soup to a gentle boil. Once it starts bubbling, pop the lid on and reduce the heat to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes are fork tender. The smell now will be pure comfort—promise.

Step 4: Mash and Cheese It Up

Grab a potato masher and lightly mash some of the potatoes right in the pot. This step thickens the soup naturally and creates such a comforting texture that’s creamy with a little bite. Next, stir in the sharp cheddar cheese and most of the crispy bacon you set aside—saving a bit for garnish always feels fancy and rewarding. Give the soup a taste and adjust the salt and pepper as needed. That’s it—ready to serve!

💡

Tips from My Kitchen

  • Don’t Skip the Bacon Grease: Leaving a bit of bacon grease in the pot adds smoky depth to your sautéed veggies—a little secret for big flavor.
  • Patience with Sautéing: Let the carrots, onions, and celery soften fully before adding flour; it makes the soup taste so much richer.
  • Mash Some Potatoes Only: Resist mashing all the potatoes; some texture is key to a satisfying bowl.
  • Cheese Timing: Add cheese at the end over low heat to prevent it from becoming grainy or separating.

How to Serve Loaded Baked Potato Soup Recipe

A close-up of a white bowl filled with thick, creamy yellow soup containing small chunks of potatoes and green herbs. On top, there are crispy brown bacon pieces and a dollop of white sour cream that is melting into the soup. A spoon full of soup is lifted above the bowl, showing the rich texture with some soup dripping down, highlighting the smooth and thick consistency with visible vegetable bits. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my soup with extra shredded sharp cheddar, plenty of crispy bacon pieces, and a sprinkle of chopped green onions for freshness and color. A dollop of sour cream on each bowl adds that cool tang that contrasts so nicely with the warm, cheesy soup. These simple garnishes really make the soup feel special and Instagram-ready if you’re into that!

Side Dishes

To round out the meal, I pair this Loaded Baked Potato Soup Recipe with a crisp green salad or some crusty artisan bread. A slice of garlic bread is also a classic match that helps scoop up every last bit of soup. For a heartier dinner, roasted veggies or a simple grilled chicken breast make great pairings too.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup inside hollowed-out mini bread bowls—super fun and it saves on dishes! Another time, I poured it into small mason jars for individual portions that guests loved. Adding a sprinkle of chives or a drizzle of truffle oil can really wow the crowd if you want to elevate the experience.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the fridge for up to 3-4 days. I like to add fresh toppings right before serving to keep everything crisp and fresh. Leaving the cheese and bacon off leftovers until reheating helps maintain their best texture.

Freezing

I’ve frozen this Loaded Baked Potato Soup Recipe in portioned containers, but keep in mind the texture can change slightly—potatoes may become a bit grainy after thawing. If you freeze it, thaw overnight in the fridge and stir the soup well before reheating to bring it back to a creamy consistency.

Reheating

I always reheat this soup gently on the stove over low heat, stirring often to avoid scorching. If needed, add a splash of milk or broth to loosen it up for that freshly made creaminess you love. Microwaving works too—just reheat in short bursts and stir between.

FAQs

  1. Can I make this Loaded Baked Potato Soup Recipe vegetarian?

    Absolutely! Swap the bacon out for smoked paprika or liquid smoke for that smoky flavor, and use vegetable broth instead of chicken broth. Sauté mushrooms or smoked tofu for added savory depth to keep it satisfying.

  2. What potatoes are best for Loaded Baked Potato Soup Recipe?

    I prefer Yukon Gold potatoes because they hold their shape well but also mash easily, giving you a creamy yet chunky texture. Russets are fine but can get too soft and watery sometimes.

  3. How can I make the soup thicker?

    Make sure to cook the flour with the veggies until slightly golden to activate its thickening power, and gently mash some potatoes in the soup. If it’s still too thin, simmer a bit longer uncovered, stirring often.

  4. Can I prepare this soup ahead of time?

    Yes! You can make it a day ahead and refrigerate; just reheat gently and add fresh toppings when serving. It tastes even better the next day as the flavors meld wonderfully.

  5. How do I prevent cheese from clumping when added?

    Add cheese off heat or on very low heat and stir gently until melted. High heat or boiling soup can cause cheese to separate or become grainy.

Final Thoughts

This Loaded Baked Potato Soup Recipe holds a special place in my kitchen rotation because it feels like a warm hug in a bowl every single time. The blend of creamy potatoes, melted cheese, and crispy bacon is comfort food at its finest—and sharing this recipe with you feels like sharing one of my favorite indulgences. Give it a try soon; I promise you’ll find yourself coming back to it on those days when you just need a little extra cozy love.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A creamy, comforting loaded baked potato soup packed with crispy bacon, tender Yukon Gold potatoes, sharp cheddar cheese, and a medley of sautéed vegetables, perfect for a hearty meal.

Ingredients

Units Scale

Main Ingredients

  • 1 lb Bacon, chopped up
  • 2 tbsp Unsalted Butter
  • 1 Yellow Onion, diced
  • 2 ribs Celery, diced
  • 1 cup Shredded Carrots
  • 6 Garlic Cloves, minced
  • 3 tbsp All Purpose Flour
  • 4 cups Chicken Broth
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 3 lbs Yukon Gold Potatoes, chopped into bite-sized pieces
  • 8 oz Sharp Cheddar Cheese, shredded + more for topping
  • 1 tbsp All Purpose Seasoning OR 1 tsp each garlic powder, onion powder, and paprika
  • Salt and Pepper to taste

Optional Toppings

  • Green Onions
  • Extra Cheese
  • Extra Bacon
  • Sour Cream

Instructions

  1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
  2. Sauté Vegetables: Add the unsalted butter to the bacon grease. Once melted, add the shredded carrots, diced onions, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
  3. Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well. Cook the flour for 2-3 minutes to remove the raw taste.
  4. Add Chicken Broth: Slowly pour in the chicken broth while stirring constantly to avoid lumps and create a smooth base.
  5. Add Dairy and Potatoes: Stir in the whole milk, heavy cream, chopped Yukon Gold potatoes, and seasoning. Mix everything thoroughly.
  6. Simmer the Soup: Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the potatoes are fork tender.
  7. Mash Potatoes: Use a potato masher to mash some of the potatoes in the soup to thicken and add texture.
  8. Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon, reserving some bacon for garnish.
  9. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with optional toppings such as green onions, extra cheese, extra bacon, or sour cream.

Notes

  • For a thicker soup, mash more potatoes or add an extra tablespoon of flour when sautéing the vegetables.
  • Use smoked paprika in the seasoning mix for extra smoky flavor.
  • Substitute half-and-half for heavy cream to reduce richness if desired.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
  • Vegetarian option: omit bacon and use vegetable broth instead of chicken broth.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 65 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star