Save This creamy loaded baked potato soup is my answer for evenings when I want all the coziness of a classic American comfort food, but in a spoonable, soul-warming form. You get velvety potato chunks, smoky bacon, sharp cheddar, and plenty of fresh toppings just like a fully loaded baked potato. It is a crowd-pleaser for chilly nights, family gatherings, or just when you need a flavor hug in a bowl.
The very first time I made this soup, my husband declared it better than any steakhouse version, and my kids ask for it even in the summer. It is truly a dish that gets everyone gathered at the table.
Ingredients
- Thick-cut bacon: chopped for smoky bites throughout the soup try to pick high-quality bacon for best flavor
- Medium onion: diced builds a sweet and savory foundation look for firm onions without sprouting
- Garlic cloves: minced for extra aromatics fresh garlic adds more punch than jarred
- Russet potatoes: peeled and cubed the classic for the fluffiest, creamiest texture select firm potatoes with no green spots
- Chicken broth: the base of the soup adds richness homemade or low-sodium works nicely
- Whole milk: gives the soup body and mellow flavor opt for full-fat for silkiness
- Heavy cream: rounds out the texture for a luxurious mouthfeel fresh cream is preferable but half-and-half works
- All-purpose flour or cornstarch: for thickening if gluten-free use cornstarch
- Salt and freshly ground black pepper: essential for seasoning taste as you go
- Sharp cheddar cheese: shredded melts perfectly into the soup choose aged cheddar for best flavor
- Sour cream: for topping adds tang and creaminess
- Fresh chives: chopped for bright color and freshness snip just before using
- Green onions: thinly sliced for extra bite and color
- Extra bacon bits: for more crunch on top
- Additional shredded cheese and sour cream: for garnish to make each bowl special
- Crusty bread or dinner rolls: perfect for dipping and soaking up every bit
Instructions
- Cook the Bacon
- In a large Dutch oven or heavy-bottomed pot over medium heat cook the chopped bacon pieces slowly letting them crisp up and render their fat. Stir occasionally and do not rush this step. Once the pieces are golden and crispy about eight minutes remove them with a slotted spoon and set aside on a plate lined with a paper towel. Pour off all but two tablespoons of bacon fat from the pot and save for later flavor.
- Sauté Aromatics
- Add the diced onion to the pot with the reserved bacon fat. Stir regularly and cook on medium heat until the onions are soft and translucent but not browned. This usually takes about four minutes. When the onion is ready add the minced garlic and stir until you smell a rich garlicky aroma which takes about thirty seconds.
- Cook the Potatoes
- Add the peeled and cubed russet potatoes to the onion and garlic mixture. Pour in the chicken broth. Increase the heat just until it comes to a boil and then immediately reduce to a gentle simmer. Cover the pot and let the potatoes cook for fifteen to twenty minutes until they are fork-tender and some start to fall apart. Stir occasionally to make sure nothing sticks to the bottom.
- Thicken the Soup
- In a small bowl whisk together the all-purpose flour or cornstarch with half a cup of the whole milk until there are no lumps. Pour this thickening mixture slowly into the simmering soup base while stirring continuously. Add the remaining whole milk and heavy cream. Keep the soup at a low simmer and cook for an additional five minutes mixing gently so the flavors meld and the soup thickens. If you want a silkier texture use an immersion blender to blend part of the soup right in the pot.
- Add the Cheese and Seasonings
- Take the pot off the heat and add the shredded sharp cheddar cheese by handfuls allowing it to melt smoothly into the soup. Stir gently and check to make sure the soup is velvety not stringy. Taste the soup and season with salt and black pepper. If you enjoy a chunky soup mash some of the potato pieces with a fork before serving.
- Serve it Loaded
- Ladle the hot soup into bowls and let everyone top their own with sour cream crispy bacon fresh chives green onions and extra cheddar. Offer crusty bread or warm dinner rolls on the side for dipping.
Save I always look forward to the freshly snipped chives on top. Their bright flavor pops against the creamy backdrop and reminds me of big family dinners where toppings are a choose-your-own-adventure moment.
Storage Tips
Loaded baked potato soup keeps beautifully in the fridge for up to three days. Let it cool thoroughly before sealing in an airtight container. Reheat gently in a pot over low heat. Add a dash of milk to refresh the creaminess. If you plan to freeze the soup do so before adding any toppings or cheese for the best texture. Potatoes can thicken after chilling so thin gently with broth or milk as needed.
Ingredient Substitutions
If you need to skip bacon try diced smoked turkey or vegetarian bacon for a similar savory punch. No sharp cheddar Use any good melting cheese such as Gruyere Monterey Jack or Colby. Dairy-free options like plant milk and vegan cheese work surprisingly well but the soup is a little less rich. For a lighter version use half and half in place of the cream and decrease the cheese if you like.
Serving Suggestions
Pile on the toppings for a dinner everyone customizes. Try crumbled blue cheese for a twist or roasted broccoli florets for extra veg. Pair with a big green salad or serve small bowls as a hearty starter at potlucks. The soup makes a perfect filling for baked potato bar nights where everyone can top their own way.
Cultural and Historical Context
Loaded baked potato soup is rooted in the all-American love for comfort food especially the iconic steakhouse loaded potato. This recipe takes those beloved flavors and reimagines them as a bowl meal for the colder months. Creamy soups like this became popular with the rise of home cooking convenience and use of pantry basics.
Seasonal Adaptations
In spring swap in fresh baby potatoes for a delicate texture. When fall arrives stir in roasted garlic or a spoon of pumpkin puree for depth. Near the winter holidays top with crumbled holiday ham instead of bacon.
Save Serve this soup extra hot and let everyone add their favorite toppings for a cozy customizable family dinner. It is a feel-good recipe you will want to make on repeat.
Recipe FAQ
- → How can I make this gluten-free?
Swap all-purpose flour for cornstarch to achieve the same creamy texture without wheat.
- → Can this dish be made ahead?
Yes, prepare the base and chill for up to 2 days. Reheat gently and add fresh toppings before serving.
- → What's the best potato type to use?
Russet potatoes work best for a fluffy, creamy soup that holds up well to smashing and blending.
- → How can I achieve a smoother texture?
Use an immersion blender to puree part or all of the soup to your preferred consistency before adding cheese.
- → Which toppings add the most flavor?
Cheddar cheese, crispy bacon, sour cream, fresh chives, and green onions bring bold, classic tastes.
- → Is there a lighter version option?
Yes, substitute half-and-half for cream and reduce cheese for a lighter take that remains rich and flavorful.