Creamy Loaded Baked Potato Soup Recipe

If there’s one dish that brings pure comfort in every spoonful, it’s The Best Creamy Loaded Baked Potato Soup Recipe. This rich, hearty soup takes everything you love about a fully loaded baked potato—crispy bacon, melty cheddar cheese, fresh green onions, and tender potatoes—and transforms it into a warm, creamy bowl of goodness. It’s the kind of recipe that feels like a hug on a chilly day, perfect for cozy dinners, family gatherings, or meal prep for the week ahead.

What makes this soup truly special is how simple it is to prepare, even though it tastes like something you’d order at your favorite restaurant. With a handful of pantry staples and some fresh ingredients, you can have this indulgent soup on the table in under an hour. The creamy base is made from scratch, but don’t worry—it’s easier than you think, and I’ll walk you through every step.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this loaded baked potato soup is always a crowd-pleaser. Each bite combines savory, smoky bacon with the richness of cheddar and the satisfying heartiness of potatoes. Trust me—once you make this soup, it’ll become a family favorite you’ll come back to again and again.

What Makes This Creamy Loaded Baked Potato Soup Recipe Special?

• Rich and Creamy Texture: The velvety base coats every spoonful, making it indulgent and filling.

• All the “Loaded” Flavors You Love: Crispy bacon, cheddar cheese, and green onions give this soup the taste of a classic baked potato.

• One-Pot Meal: Everything cooks in a single pot, saving time and cleanup.

• Customizable: You can make it lighter, cheesier, spicier, or even vegetarian-friendly.

• Perfect for Leftovers: This soup reheats beautifully, making it ideal for meal prep.

Tip: To save time, use leftover baked potatoes or cook your bacon in advance. It makes assembling the soup much faster.

Ingredient Notes

• Potatoes: Russet potatoes are classic for their starchy texture, but Yukon Gold also works for a creamier finish.

• Bacon: Adds smoky, salty flavor. Turkey bacon or vegetarian bacon can be swapped in.

• Cheddar Cheese: Sharp cheddar gives the best flavor. You can substitute Monterey Jack or Colby if preferred.

• Heavy Cream: Essential for a rich base. For a lighter version, use half-and-half or whole milk.

• Chicken Broth: Adds depth to the soup. Vegetable broth works as a vegetarian option.

• Butter and Flour: Used to make a roux, which thickens the soup.

• Green Onions: Fresh, bright flavor to balance the richness. Chives are a great substitute.

• Optional Toppings: Sour cream, extra cheese, or jalapeños for a spicy kick.

How To Make The Best Creamy Loaded Baked Potato Soup Recipe

1. Cook the Bacon

   • In a large pot, cook 6–8 slices of bacon until crispy. Remove and set aside on paper towels. Leave 2–3 tablespoons of drippings in the pot.

2. Sauté Onions and Garlic

   • Add 1 diced onion and 3 cloves of garlic to the bacon drippings. Cook over medium heat for 3–4 minutes until soft and fragrant.

3. Make the Roux

   • Stir in 4 tablespoons butter and 1/4 cup flour. Whisk for 2 minutes until golden and slightly nutty. This thickens the soup.

4. Add Liquids

   • Slowly whisk in 4 cups chicken broth, followed by 2 cups whole milk or half-and-half. Stir constantly to avoid lumps. Bring to a gentle simmer.

5. Add Potatoes

   • Peel and dice 5 large russet potatoes into 1/2-inch cubes. Add to the pot and simmer for 20 minutes until tender.

6. Mash and Stir

   • Use a potato masher to mash some of the potatoes directly in the pot (about half) to create a creamy yet chunky texture.

7. Add Cream and Cheese

   • Stir in 1 cup heavy cream and 2 cups shredded sharp cheddar. Mix until smooth and melted. Season with salt, black pepper, and a pinch of paprika.

8. Garnish and Serve

   • Ladle into bowls and top with crispy bacon, extra cheese, green onions, and a dollop of sour cream.

Storage Options

• Room Temperature: Do not leave out longer than 2 hours.

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Cool completely, store in freezer bags or containers, and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm on the stove over low heat, stirring often. Add a splash of milk or broth if too thick.

Variations and Substitutions

• Loaded Broccoli Potato Soup: Add steamed broccoli florets.

• Spicy Kick: Stir in jalapeños or a dash of cayenne pepper.

• Vegetarian Version: Skip the bacon and use vegetable broth. Add smoked paprika for flavor.

• Healthier Twist: Swap heavy cream for Greek yogurt or light sour cream.

• Seasonal Swap: Add roasted corn in the summer or roasted butternut squash in the fall.

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes! It reheats perfectly. Just store in the fridge and reheat gently on the stove.

2. Do I need to peel the potatoes?
   Peeling is optional. Leaving the skins adds texture and nutrients.

3. Why is my soup too thick?
   Add more broth or milk to thin it out to your liking.

4. Can I use instant potatoes?
   Not recommended. Fresh potatoes give the best texture.

5. How do I make it gluten-free?
   Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.

6. Can I use leftover baked potatoes?
   Absolutely! Dice them and reduce cooking time by half.

Conclusion

This truly is The Best Creamy Loaded Baked Potato Soup Recipe. It’s cozy, hearty, and filled with all the flavors of a loaded baked potato. Whether you’re serving it as a comforting weeknight dinner or warming up on a cold evening, this soup always delivers. I’d love to hear how you make it your own—try it out and share your results!

Creamy Loaded Baked Potato Soup Recipe

Print Recipe

• Author: Elysia Rowan
• Prep Time: 15min
• Cook Time: 40min
• Total Time: 55 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 6–8 slices bacon

• 5 large russet potatoes, peeled and diced

• 1 onion, diced

• 3 garlic cloves, minced

• 4 tbsp butter

• 1/4 cup flour

• 4 cups chicken broth

• 2 cups whole milk or half-and-half

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• Salt, black pepper, paprika to taste

• Green onions, chopped, for garnish

• Sour cream for topping

Instructions

• Cook bacon in a large pot until crispy. Remove and crumble.

• Sauté onion and garlic in bacon drippings until soft.

• Stir in butter and flour, whisking for 2 minutes.

• Slowly add broth and milk, whisking constantly.

• Add diced potatoes and simmer 20 minutes until tender.

• Mash some potatoes in the pot for texture.

• Stir in heavy cream and cheese until melted.

• Season and garnish with bacon, cheese, green onions, and sour cream.

Notes

• For a lighter version, use turkey bacon and low-fat milk.

• Add jalapeños for spice or broccoli for extra veggies.

Nutrition

• Calories: 420
• Sodium: 780mg
• Fat: 24g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 16g