Few dishes capture the heart of comfort food quite like Loaded Baked Potato Soup. Creamy, rich, and deeply satisfying, this classic American soup takes everything you love about a fully loaded baked potato and transforms it into a warm, spoonable masterpiece. From tender potato chunks to crispy bacon, melted cheddar, and a tangy finish of sour cream, every bite feels indulgent without being complicated.

This recipe is designed for home cooks who crave big flavor, simple steps, and restaurant-quality results—all from ingredients you probably already have in your kitchen. Whether you’re cooking for a busy weeknight, a cozy weekend lunch, or a chilly autumn evening, this soup delivers comfort in its purest form.

Why Loaded Baked Potato Soup Is a Timeless Favorite

The baked potato has long been a staple in American kitchens, but turning it into soup elevates it into something even more crave-worthy. The genius of Loaded Baked Potato Soup lies in contrast: creamy broth meets chunky potatoes, smoky bacon balances dairy richness, and sharp cheddar cuts through with bold flavor.

Unlike thin potato soups, this version is intentionally thick and hearty—perfect for those who want a filling meal rather than a light starter. It’s also endlessly customizable, making it a favorite across generations.

Ingredients

Russet potatoes, peeled and diced
Unsalted butter
Yellow onion, finely chopped
Garlic cloves, minced
All-purpose flour
Chicken broth
Whole milk
Heavy cream
Sour cream
Shredded sharp cheddar cheese
Bacon, cooked and crumbled
Salt
Black pepper
Smoked paprika (optional)
Green onions or chives, sliced

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 1 minute to form a roux.
Slowly pour in the chicken broth, whisking constantly to prevent lumps.
Add the diced potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes, or until the potatoes are fork-tender.
Use a potato masher to lightly mash some of the potatoes directly in the pot, leaving plenty of chunks for texture.
Stir in the milk and heavy cream, allowing the soup to thicken over low heat for 5 minutes.
Remove from heat and mix in sour cream and shredded cheddar cheese until smooth and creamy.
Taste and adjust seasoning as needed.
Serve hot, topped with crispy bacon, extra cheese, and green onions.

Pro Tips for the Creamiest Potato Soup

Use russet potatoes for the best texture—they break down just enough to naturally thicken the soup.
Mash lightly, not fully. This keeps the soup hearty instead of gluey.
Add dairy off heat to prevent curdling and maintain a silky finish.
Season gradually. Potatoes absorb salt, so taste at every stage.

Delicious Variations

Extra Cheesy: Add a blend of cheddar and Monterey Jack.
Spicy: Stir in cayenne or top with jalapeños.
Vegetarian: Swap chicken broth for vegetable broth and skip bacon.
Protein-Packed: Add diced ham or shredded rotisserie chicken.

Serving Suggestions

Serve Loaded Baked Potato Soup with crusty bread, garlic toast, or a simple green salad. It’s also perfect as a starter for holiday meals or served in bread bowls for special occasions.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop over low heat, stirring often.
Freeze: Freeze without toppings for up to 2 months; thaw overnight before reheating.

Fun Food Fact

Baked potato soup gained popularity in American diners in the mid-20th century as a way to repurpose leftover baked potatoes—proof that some of the best recipes are born from simplicity.