Loaded Baked Potato Soup: Comfort in Every Bite

Cold nights call for something warm and creamyand Loaded Baked Potato Soup delivers. It’s bubbling all over Pinterest and Reddit for good reason. This soup brings baked potato toppings straight into a velvety, soul-soothing bowl. Prepared in just 30 minutes and using a single pot, it’s a kitchen win for any comfort-craving night.

This is comfort food with a mashed-potato soul. We’re talking russet potatoes, milk, sharp cheddar, crispy bacon, and fresh scallionsstraight from the crisper and pantry. It’s rich yet balanced, indulgent yet simple. See the full details below to make your cozy dinner dream come true.

Our family called this our “snow day soup.” I’ve tested it until the spoon practically stood upright. It’s inspired by Grandma’s classic, but with a modern shortcut and a smoky little twist. And yesthere’s a secret ingredient. Get ready to fall in love with the easiest comfort you’ll ever simmer.

Why You’ll Love This Loaded Baked Potato Soup

• Comfort in a bowl: This soup is like wrapping yourself in a cozy blanket, loaded with creamy potatoes, crispy bacon, and melty sharp cheddar cheese.
• Beginner-friendly: Simple ingredients, step-by-step instructions, and no special equipment make it easyeven for first-time soup makers.
• Picky-eater approved: With the nostalgic flavors of a classic loaded baked potato, it’s a crowd-pleaser every time.
• Make-ahead magic: It reheats and freezes beautifully, making it ideal for batch cooks and cold lunch days.

Key Ingredients: A Breakdown

Each ingredient contributes a vital layer of flavor and texture. We lean on pantry and fridge basics that still deliver luxurious results. Here’s what makes this soup shine:

• Russet potatoes: The go-to spuds for a fluffy body and natural thickening. Peel after cooking for texture control.
• Bacon: Adds crunch, salty umami, and a touch of smoke. Reserve the fat to deepen the soup’s flavor base.
• Cheddar cheese: Use a combo of mild and sharp cheddar that melts smooth and adds complexity.
• Sour cream: Classic tang and velvety finishdon’t skip it!
• Basic aromatics: Garlic and onions form the flavor-carrying foundation for the entire dish.

Ingredient Snapshot Table

Step-by-Step: How to Make Loaded Baked Potato Soup

You won’t need a culinary degreejust a pot, a spoon, and a little kitchen joy. Here’s how to do it:

1. Prep your potatoes: Pierce russet potatoes with a fork and microwave on high for 12–15 minutes until fork-tender, rotating halfway. Let them cool slightly, then peel and chop into chunks.
2. Fry up the bacon: Cook six slices in a large skillet over medium heat until crisp. Transfer to paper towels, crumble once cooled. Pour off rendered fat, saving 1 tablespoon for the soup base.
3. Sauté aromatics: In your soup pot, melt 2 tablespoons butter and 1 tablespoon bacon fat. Add 1 diced yellow onion and 2 minced garlic cloves; cook until soft and fragrant, about 3 minutes.
4. Make a roux: Sprinkle in 2 tablespoons all-purpose flour, whisking constantly for 1 minute. Gradually add 2 cups milk, 1 cup half-and-half, and 2 cups chicken stock. Whisk until smooth and simmer 5–7 minutes until thickened.
5. Layer on the flavor: Stir in 1 teaspoon salt, ½ teaspoon garlic salt, and ½ teaspoon black pepper. Add 1½ cups shredded cheddar (reserve some for garnish), ½ cup sour cream, and half the crumbled bacon.
6. Add the potatoes: Stir in chopped potato chunks. Mash slightly if you prefer thicker texture or leave some pieces intact for a chunky finish.
7. Serve: Ladle into bowls and garnish with reserved bacon, additional cheese, and fresh chopped chives or scallions.

Quick Timing Guide

Serving & Storage Tips

This Loaded Baked Potato Soup is the definition of feel-good food. Make sure to enjoy it at its peakand here’s how to keep it that way:

• Serving: Pair with warm sourdough, garlic toast, or a simple salad. Top with chives, extra bacon, cheddar, or even a dollop of sour cream.
• Storage: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring often.
• Freezing: The soup freezes well without toppings. Pour into freezer-safe containers, leave room for expansion, and freeze up to 2 months. Thaw overnight in the fridge and add a splash of milk or stock when reheating to refresh the creaminess.

Storage Tips Table

Expert Insight: The Appeal of Loaded Baked Potato Soup

Loaded baked potato soup combines a luxurious mouthfeel with wholesome ingredients, resulting in a dish that comforts as it nourishes. The starch from the potatoes thickens naturally, while added proteins like bacon and cheese supply satiating flavor. It’s comfort food that satisfies both taste and appetite with every creamy spoonful.

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The Journey to Perfect Loaded Baked Potato Soup

After several attempts and a few too-thick batches, I finally nailed the perfect balance of creamy texture and chunky bites. Each test taught me something: the importance of slowly sautéing the onions, using real shredded cheddar for best melt, and giving the soup time to thicken naturally. The result? A bowl that’s every bit as nostalgic as it is satisfying.

FAQs ( Loaded Baked Potato Soup )

Conclusion

This Loaded Baked Potato Soup recipe is your ticket to savory comfort in just 30 minutes. It features a dreamy mix of creaminess and texture, with crispy bacon and melted cheddar in every spoonful.

Customize with your favorite toppingsfrom extra sharp cheese to smoked paprikaor opt for low-fat substitutions. The leftovers are just as magical, perfect for cozy work lunches or lazy Sunday sips. Want a deeper flavor? That reserved bacon fat is your secret weapon.

Try it, tweak it, and share the joy. What’s your ultimate potato soup memory? Pass it onbecause good recipes are meant to be shared, just like soup on a snowy day.

Thomas Baker

Loaded Baked Potato Soup: Comfort in Every Bite

This Loaded Baked Potato Soup is the best creamy potato soup that combines tender potatoes, crispy bacon, and a rich, cheesy broth for ultimate comfort. Perfect for chilly days, this best easy potato soup brings all the flavors of a loaded baked potato into a warm, hearty bowl that’s sure to satisfy any craving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 4 potatoes, scrubbed
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup yellow onion, diced
• ⅓ cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 tsp kosher salt (plus more to taste)
• ½ tsp garlic salt (plus more to taste)
• ½ tsp black pepper
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup sour cream
• Fresh chives, for garnish

Method

 

1. Pierce the scrubbed potatoes several times with a fork, then microwave for 12-15 minutes, or until tender. Once done, halve the potatoes and let them cool. Once cool enough to handle, peel the skins and cut the potatoes into chunks.
2. In a skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat in the pan, and discard the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot over medium-low heat, melt the butter. Add the reserved bacon fat, garlic, and diced onion. Cook for 2-3 minutes until the onion becomes tender and fragrant.
4. Slowly whisk the flour into the pot and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and half-and-half, ensuring the mixture is smooth. Slowly add the chicken stock while whisking, and bring the soup to a light simmer.
5. Add the kosher salt, garlic salt, and black pepper. Let the soup simmer lightly, stirring occasionally, until it thickens slightly, about 5-7 minutes.
6. If you’d like to use cheese and bacon as garnish, reserve ¼ cup of each. Stir in the remaining shredded cheeses, bacon, and sour cream into the soup. Remove from heat.
7. Add the potato chunks to the soup. You can break them into smaller pieces for a smoother texture or leave them chunkier for more bite. Stir to combine.
8. Serve the soup hot, topped with reserved cheese, bacon crumbles, and fresh chives for garnish.

Notes

• Adjust the thickness of the soup by mashing more or fewer potato chunks to your desired consistency. For extra flavor, consider adding a pinch of smoked paprika or cayenne for a bit of heat.