Ultimate Creamy Loaded Baked Potato Soup: Your Easy Homemade Comfort Food Recipe
There’s nothing quite like a warm, hearty bowl of soup to chase away the chill, and this easy recipe for Loaded Baked Potato Soup is the ultimate comfort food experience! Imagine a rich, creamy potato soup base, generously swirled with melting sharp cheddar cheese and tangy sour cream, then crowned with crisp, savory bacon bits and fresh green onions. It’s everything you adore about a perfectly baked potato, transformed into a luxuriously smooth and satisfying soup. The best part? This homemade delight is ready to serve in less than an hour, making it a perfect weeknight meal or a cozy weekend indulgence.
This incredibly creamy and cheesy Baked Potato Soup earns its “loaded” moniker with pride. Every spoonful is packed with the delightful textures and robust flavors of crispy bacon, generous amounts of sharp cheddar cheese, a dollop of cool sour cream, and a sprinkle of vibrant chopped green onions. It truly encapsulates all the beloved elements of a classic loaded baked potato, but brilliantly reimagined into a soul-warming bowl of soup that’s perfect for any occasion.
This isn’t just any potato soup; it’s a genuine family favorite recipe in our household. Whenever I prepare it, the resounding chorus of “this is the best soup ever!” fills the kitchen. Its irresistible creaminess and indulgent taste are simply hard to resist. I mean, who could say no to such a satisfying blend of flavors and textures? Certainly not I, and I suspect your family will feel the same way!
For those evenings when you crave a hearty, comforting dinner that everyone at the table will enthusiastically enjoy, this Loaded Baked Potato Soup is a recipe you’ll find yourself returning to time and time again. It’s comforting, easy to make, and always a crowd-pleaser.
Why You’ll Adore This Loaded Baked Potato Soup
There are countless reasons why this creamy baked potato soup will become a staple in your recipe rotation. Beyond its delicious taste, it offers practical benefits that make it a joy to prepare and eat:
- Made from Scratch with Real Ingredients: Forget canned soups or artificial flavors. This recipe champions wholesome, basic ingredients like fresh potatoes, real bacon, and authentic cheddar cheese. Preparing it from scratch not only guarantees a superior, fresher taste but also allows you full control over what goes into your meal. It’s the perfect opportunity to showcase your culinary skills and savor the difference that quality ingredients make.
- Bursting with Flavor: This is far from your basic, bland potato soup! Our creamy version is truly “loaded” with a symphony of flavors. The smoky crispness of bacon, the savory depth of sautéed onions and garlic, the comforting earthiness of potatoes, and the rich tang of cheese and sour cream combine for an unforgettable taste. Plus, its adaptable nature means you can “load” it with any toppings your heart desires, making each bowl uniquely yours.
- Naturally Gluten-Free: A fantastic benefit of this particular recipe is that it’s naturally gluten-free! Unlike many traditional soup recipes that rely on a flour-based roux for thickening, this soup achieves its luxurious, thick texture primarily from the starch released by the russet potatoes as they cook and are partially blended, along with the richness of heavy cream. This makes it a wonderful option for those with gluten sensitivities or anyone looking to reduce gluten in their diet without sacrificing flavor or texture.
- Incredibly Versatile: The base of this creamy soup is remarkably neutral and forgiving, allowing for endless customization to suit your personal preferences. Think of it as a blank canvas for your favorite baked potato toppings. Whether you love extra sharp cheddar, a generous dollop of chives, a sprinkle of hot sauce, or even a different type of cheese, this recipe welcomes all your creative additions. You can easily adjust the spice level, experiment with different broths, or even add other vegetables to make it truly your own.
Key Ingredients for the Best Baked Potato Soup
Crafting this incredible loaded baked potato soup requires a handful of simple yet high-quality ingredients. Each component plays a crucial role in building the soup’s signature creamy texture and rich, savory flavor profile.
- Potatoes: For the ideal creamy and thick texture, I highly recommend using russet potatoes. Their high starch content breaks down beautifully, contributing to the soup’s body while still allowing for some delightful chunks. If russets aren’t available, red potatoes can work, though they might yield a slightly less thick soup.
- Bacon: Six slices of your favorite bacon are essential for this recipe. Not only do the crispy, crumbled bacon pieces serve as a critical topping, but the rendered bacon drippings are also used to sauté the aromatics, infusing the soup with an unparalleled smoky, savory depth right from the start.
- Cheese: A good quality, freshly grated sharp cheddar cheese is key. Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a slightly grainy texture in your soup. Grating your own ensures a perfectly creamy and cheesy finish. You can also experiment with other cheeses like Monterey Jack or a Colby blend.
- Sour Cream: This ingredient is vital for replicating that classic baked potato flavor. It adds a wonderful tanginess and contributes significantly to the soup’s overall richness and thickness. Opt for a good quality, thick brand like Daisy or Good Culture for the best results.
- Chicken Broth: Also known as chicken stock, this forms the liquid base of our soup. You can use store-bought or homemade. If using a low-sodium variety or homemade broth, be sure to taste and adjust the salt content generously, as broth is a primary source of seasoning. Vegetable broth can be substituted for a vegetarian version.
- Seasonings: A carefully selected blend of spices elevates this soup from good to great. We use a combination of salt, black pepper, dried thyme, dried rosemary, onion powder, smoked paprika, and a touch of cayenne pepper. This array creates a balanced flavor profile that is earthy, savory, slightly smoky, and has a hint of warmth.
- Onions and Garlic: These aromatic powerhouses are sautéed in the rendered bacon grease until soft and fragrant. This crucial step releases their natural sweetness and pungent notes, laying a delicious foundation for the entire soup. Don’t rush this step – it builds immense flavor!
- Heavy Cream: For that truly luxurious, velvety mouthfeel, heavy cream is indispensable. It provides unparalleled richness and creaminess, making this potato soup wonderfully indulgent and decadent.
For precise measurements and quantities, please refer to the comprehensive recipe card below.
Essential Equipment for Homemade Loaded Baked Potato Soup
Making this delicious soup doesn’t require a lot of specialized kitchen gadgets, but a couple of key items will make the process much smoother and ensure perfect results.
- Dutch Oven or Large Pot with a Lid: This is your primary cooking vessel. A heavy-bottomed pot like a Dutch oven is ideal because it distributes heat evenly and retains it well, which is perfect for simmering soups without scorching. I personally use and highly recommend a Lodge 6-quart model, though more budget-friendly options like the Amazon Basics model also work wonderfully. Just ensure it’s large enough to hold all your ingredients comfortably.
- Immersion Blender (or Potato Masher): To achieve that perfect balance of creamy smoothness and delightful potato chunks, an immersion blender is incredibly handy for blending hot soups directly in the pot. If you don’t have one, a sturdy potato masher will also do the trick, allowing you to manually mash the potatoes to your desired consistency.
Step-by-Step Instructions: How to Make Loaded Baked Potato Soup
This comforting soup is bursting with flavor and serves as the perfect hearty meal for any day of the week. With a delightful combination of savory bacon, tender potatoes, rich cream, and sharp cheese, it’s a super satisfying recipe that you’ll be proud to bring to the dinner table. Follow these simple steps for a homemade soup that tastes truly gourmet!
1. Cooking the Bacon to Perfection
Step one: Begin by heating your Dutch oven or large pot over medium heat. Add the diced bacon and cook it, stirring occasionally, until it becomes wonderfully crisp and golden brown. This usually takes about 3-5 minutes, depending on the thickness of your bacon.
Step two: Once crispy, use a slotted spoon to carefully remove the cooked bacon pieces from the pot. Transfer them to a paper towel-lined plate to drain any excess grease. Crucially, turn off the heat and allow the pot to cool down for about 5 minutes. This step helps to slightly reduce the temperature of the hot bacon drippings, preventing the onions from scorching in the next step.
2. Building the Flavorful Soup Base
Step three: With the pot slightly cooled, return it to the stove and set the heat to medium-low. Add the chopped onion to the bacon drippings and sauté them gently until they become beautifully soft and translucent, which typically takes about 4-5 minutes. Then, add the minced garlic and continue to cook for just about 1 minute more, until it becomes wonderfully fragrant. Be careful not to burn the garlic.
Step four: Immediately add the cubed potatoes along with all the dried seasonings – thyme, smoked paprika, rosemary, onion powder, and cayenne. Toss everything together vigorously, ensuring the potatoes are evenly coated with the aromatic spices and infused with the flavors from the bacon drippings and aromatics.
3. Simmering to Tender Perfection
Step five: Pour the chicken broth into the pot, ensuring it largely covers the potatoes. Increase the heat to medium-high and bring the mixture to a rolling boil. Once it’s actively boiling, reduce the heat to low-medium, cover the pot with its lid, and let it simmer for 10-15 minutes, or until the potatoes are fork-tender.
Step six: After simmering, check the potatoes to confirm they are easily pierced with a fork. Once tender, remove the pot from the heat. Use an immersion blender (or a potato masher for a more rustic texture) to blend most of the potatoes directly in the pot. Aim for a mostly creamy consistency, but leave some smaller chunks for delightful texture and substance. If using a regular blender, allow the soup to cool slightly before blending in batches, being extremely cautious with hot liquids.
4. Achieving Ultimate Creaminess
Step seven: Return the pot to the stove over low heat. Add the heavy cream, the glorious shredded cheddar cheese, and the tangy sour cream. Stir everything together gently but thoroughly until all the ingredients are well combined and the cheese begins to melt seamlessly into the soup.
Step eight: Continue to heat the soup over low heat, stirring occasionally, until it is warmed through to your desired temperature and has reached a beautifully thick, creamy consistency. Be careful not to boil the soup once the dairy has been added, as this can cause it to separate or curdle. Once perfectly thick and warm, remove the pot from the heat.
5. Garnish and Serve Your Loaded Potato Masterpiece
Step nine: Once the soup is ready, ladle it generously into individual serving bowls. This is where the “loaded” aspect truly shines! Garnish each bowl with the reserved crispy bacon pieces, an extra dollop of sour cream, more freshly shredded cheese, and a vibrant sprinkle of chopped green onions. Feel free to add any other favorite baked potato toppings you enjoy, such as a dash of hot sauce or a crack of fresh black pepper. Serve immediately and savor every comforting bite!
Storing and Reheating Your Loaded Baked Potato Soup
Proper storage ensures you can enjoy the deliciousness of your homemade loaded baked potato soup for days to come. Here’s how to handle leftovers:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making it even more delicious the next day!
- Reheating: To reheat, gently warm the soup in the microwave in 30-second intervals, stirring between each, until heated through. Alternatively, you can reheat it on the stovetop over low heat, stirring frequently to prevent sticking and ensure even warming. You might need to add a splash of milk or broth to loosen it up if it has thickened considerably.
- Freezing: While potato soup can be frozen, it’s important to note that the dairy components (cream, sour cream, cheese) may separate and alter the texture slightly upon thawing. It will still be delicious, but the consistency won’t be as perfectly smooth as fresh.
- Preparation for Freezing: Transfer the cooled soup to freezer-safe containers, leaving some headspace for expansion. For individual portions, silicone molds like Souper Cubes work wonderfully.
- Storage Duration: Label the containers with the date and freeze for up to 3 months.
- Thawing and Reheating Frozen Soup: Always thaw frozen soup in the refrigerator overnight before reheating. Reheat gently on the stovetop over low heat, stirring constantly. If separation occurs, whisk vigorously or use an immersion blender for a quick pulse to help re-emulsify the soup. You may also want to add a fresh splash of cream or milk and re-season to taste.
Chef’s Notes: Tips for the Perfect Loaded Baked Potato Soup
Achieving a truly exceptional loaded baked potato soup involves a few tricks of the trade. Keep these expert tips in mind to elevate your culinary creation:
- The Cheese Factor – Always Grate Fresh Cheddar: This cannot be overstated. For the best melting and creamiest texture, always use a good quality cheddar cheese that you shred fresh from the block. Pre-shredded cheeses are convenient but contain anti-caking agents (like cellulose) that can lead to a grainy or clumpy texture once melted into a hot soup. Freshly grated cheese melts smoothly and integrates beautifully.
- Potatoes and Texture – Russets are Your Best Friend: Russet potatoes are hands down the best choice for this creamy loaded baked potato soup. Their high starch content is crucial for naturally thickening the soup as they break down, contributing to that luxurious, hearty body without needing additional flour or thickeners. Other potato varieties might not provide the same level of creaminess.
- Blending the Soup – Customize Your Consistency: Using an immersion blender (or a sturdy potato masher) to puree the cooked potatoes directly in the pot is key to creating that wonderfully creamy texture. However, the beauty of this step is its flexibility. If you prefer a more rustic, chunkier soup with distinct potato pieces, simply blend just a portion of the potatoes or mash them less thoroughly. If you desire an ultra-smooth bisque-like consistency, blend until almost no chunks remain. It’s all about personal preference!
Versatile Substitutions for Your Baked Potato Soup
One of the best qualities of this loaded baked potato soup recipe is its adaptability. Feel free to make these simple substitutions to suit your pantry or dietary needs:
- Broth Options: This recipe primarily calls for chicken broth, which provides a rich and savory base. However, you can easily substitute it with vegetable broth for a vegetarian option, or even beef broth if you prefer. Keep in mind that beef broth will impart a darker color and a more distinct, robust flavor to your soup. Adjust seasonings as needed to complement the chosen broth.
- Making it with Milk (Without Heavy Cream): If you want to make this recipe with milk instead of heavy cream, you’ll need to create a simple roux to achieve the desired thickness.
- First, cook the potatoes in the broth as directed.
- In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until a smooth paste (roux) forms.
- Slowly whisk in about 1 ⅓ to 1 ½ cups of whole milk, a little at a time, ensuring no lumps form.
- Bring the mixture to a gentle simmer over low heat, whisking constantly, until it has thickened (about 5 minutes).
- Add this thickened milk mixture to your potato soup, along with the sour cream and cheese, and stir until combined. Taste and adjust seasonings, cheese, and salt to your personal preference.
- Bacon Alternatives: If you prefer to use turkey bacon instead of traditional pork bacon, that’s perfectly fine. However, since turkey bacon typically doesn’t render as much (or any) fat, you will need to add 1-2 tablespoons of butter or a neutral oil (like olive or avocado oil) to the pot before sautéing the onions and garlic to provide a base for your aromatics.
Dietary Substitutions for Your Needs
This recipe can be easily modified to fit various dietary requirements without compromising on flavor:
Gluten-Free: This loaded potato soup recipe is naturally gluten-free as written, primarily thickening from the potatoes and heavy cream. However, it is always crucial to check the labels of all your store-bought ingredients. Some chicken or vegetable broths may contain yeast extract derived from barley, which contains gluten. Always look for a clear “gluten-free” claim on the packaging and verify the ingredients list to be absolutely certain your broth is safe.
Low Carb/Keto: To transform this into a low-carb or keto-friendly soup, simply substitute the potatoes with an equal amount of cauliflower florets. Since cauliflower doesn’t provide the same starch for thickening as potatoes do, you’ll need to reduce the amount of chicken broth to about 2-3 cups to maintain a good consistency. You might also consider adding a bit more cream cheese for extra thickness and richness, if desired.
Vegetarian: Making this soup vegetarian is straightforward. First, use vegetable broth instead of chicken broth. For the “bacon” element, you can either swap it for your favorite vegetarian bacon alternative (cooked and crumbled) or simply leave it out entirely and add a touch of smoked paprika or liquid smoke to the soup base for a hint of smoky flavor. Be sure to use butter or oil for sautéing the onions and garlic.
Slow Cooker & Instant Pot Instructions for Loaded Baked Potato Soup
While the Dutch oven method is quick and satisfying, you can also prepare this delicious baked potato soup in a Slow Cooker or Instant Pot with a few easy adjustments. These methods offer fantastic hands-off cooking options, perfect for busy days!
Crock Pot (Slow Cooker) Instructions
For a rich, slow-simmered flavor that develops beautifully over hours, the slow cooker is an excellent choice:
- In a separate large skillet or pot, cook the bacon until crisp and sauté the onions and garlic as directed in the main recipe steps (Step one through the first part of Step three). Set the crispy bacon pieces aside for garnish.
- Transfer the sautéed onions and garlic, along with any remaining drippings, to your Crock Pot. Add the cubed potatoes, all the dried seasonings (thyme, smoked paprika, rosemary, onion powder, cayenne), and the chicken broth. Stir everything well to combine.
- Cover your slow cooker and cook on the “low” setting for 4-6 hours, or on the “high” setting for 3-4 hours, until the potatoes are completely tender and easily mashed.
- Once the potatoes are tender, use an immersion blender (or potato masher) directly in the Crock Pot to partially blend the potatoes to your desired consistency, leaving some chunks for texture.
- Stir in the heavy cream and sour cream. Continue to cook on the “high” setting for an additional 30 minutes, or until the soup is thoroughly warmed through and slightly thickened.
- Finally, sprinkle in the freshly shredded cheese and stir until it has fully melted into the creamy soup.
- Ladle the loaded baked potato soup into bowls and serve immediately, garnishing generously with the reserved bacon bits, a dollop of sour cream, extra shredded cheese, and chopped green onions.
Instant Pot Instructions
For a faster cooking time without sacrificing flavor, the Instant Pot is your go-to appliance:
- Start by using the “Sauté” function on your Instant Pot. Add the diced bacon and cook until it’s wonderfully crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, reserving it for garnish.
- With the bacon drippings still in the pot, add the chopped onions and sauté until soft and translucent (about 3-4 minutes). Then, add the minced garlic and cook for 1 minute until fragrant.
- Stir in the cubed potatoes and all the dried seasonings. Pour in just 3 cups of chicken broth (slightly less than the stovetop method, as less liquid evaporates under pressure).
- Secure the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
- Once the cooking time is complete, carefully switch the valve to “Venting” to perform a quick pressure release. Be cautious of the steam.
- After the pressure has fully released, open the lid. Use an immersion blender (or potato masher) to partially blend the potatoes in the pot, achieving your desired creamy texture with some potato chunks remaining.
- Add the heavy cream and sour cream. Switch the Instant Pot back to the “Sauté” function (on low if your model allows) and simmer, stirring gently, until the soup is warmed through and has thickened to your liking.
- Stir in the freshly shredded cheese until it has completely melted into the soup, creating a luscious, cheesy consistency. Taste and adjust seasonings as needed.
- Serve immediately, garnishing each bowl with the crispy bacon, green onions, and any other desired toppings. Enjoy your quick and flavorful Instant Pot Loaded Baked Potato Soup!
Common Questions About Loaded Baked Potato Soup
Here are answers to some frequently asked questions about making and enjoying this delicious soup:
While an immersion blender is definitely the safest and easiest tool for pureeing hot soup directly in the pot, a standard blender can be used with extreme caution. To prevent dangerous pressure buildup and hot liquid explosions, allow your soup to cool down significantly to slightly warmer than room temperature before blending. Only fill the blender pitcher about one-third full in small batches. Remove the center cap from the blender lid (if it has one) and cover the opening with a triple layer of kitchen towels to allow steam to escape. Hold the towels down firmly and blend on a low speed, gradually increasing. This method requires significant care.
While most homemade chicken broth is naturally gluten-free, it is very important to exercise caution and check the labels of all store-bought chicken broth brands. Some commercial brands may use ingredients like yeast extract that is sourced from barley, which contains gluten, as a flavor enhancer. To be certain your broth is completely gluten-free, always look for explicit “gluten-free” claims on the packaging and carefully review the ingredients list for any hidden gluten-containing components. Making your own broth is always the safest option for strict gluten-free diets.
For many recipes, plain Greek yogurt can be a fantastic, healthier substitute for sour cream due to its similar tang and creaminess. However, when it comes to hot soup recipes, Greek yogurt often doesn’t perform as well as traditional sour cream. Its higher protein content and lower fat can lead to separation or a slightly curdled texture when heated, as it doesn’t assimilate into the hot liquid as smoothly. For the best, creamiest results in this loaded baked potato soup, it’s highly recommended to stick with traditional sour cream.
More Irresistible Potato Recipes You’ll Love:
If you’re a fan of the humble, versatile potato, then you’re in for a treat! After enjoying this Loaded Baked Potato Soup, explore these other popular and delicious potato-centric recipes that are sure to become new family favorites:
- Parmesan Crusted Potatoes
- Easy Funeral Potatoes Recipe
- Air Fryer Twice Baked Potatoes
- Roasted Ranch Potatoes
We hope you love this incredible recipe for Homemade Loaded Baked Potato Soup! If you tried it and loved it, please let me know by leaving a 5-star review in the recipe card below or sharing your feedback in the comments section. Your reviews truly help others discover and enjoy these recipes. You can also tag me on Instagram @dashfordinner to share your culinary creations – I love seeing what you make!
Loaded Baked Potato Soup
Print
Pin
Rate
Equipment
-
Dutch oven or large pot with a lid
-
Immersion blender
Ingredients
- 4 large russet potatoes peeled and cubed
- 6 slices bacon diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- ¼ teaspoon ground cayenne (Note: Original says 1/4 cup, this seems like a typo, assuming 1/4 teaspoon for cayenne pepper heat for typical soup recipes)
- 4 cups chicken broth
- 1 ¼ cups heavy cream
- 1 ½ – 2 cups shredded cheddar cheese
- ¾ cup sour cream thick
- Salt and pepper to taste
- Optional garnishes: chopped green onion, shredded cheese, sour cream, crumbled bacon, etc.
Instructions
-
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 3-5 minutes.
-
Remove the bacon with a slotted spoon or tongs, and allow it to drain on a paper towel-lined plate. Turn the element off and let the pot cool for 5 minutes, which will help reduce the temperature of the rendered bacon drippings.
-
After the pot has cooled, turn the heat to medium-low. Add the diced onion and sauté until the onions become translucent (about 5 minutes). Add the garlic and cook for 1 more minute, or until fragrant.
-
Immediately add the diced potatoes, dried thyme, smoked paprika, dried rosemary, onion powder, and ground cayenne to the pot. Stir well, coating the potatoes with the dried seasonings.
-
Pour in the chicken broth and increase the heat to medium-high, bringing it to a boil.
-
Once a boil is reached, lower the heat to low-medium and cover the pot. Simmer for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
-
Using an immersion blender (or potato masher), partially blend the potatoes in the pot to thicken the soup, all while still leaving a few larger pieces for texture.
-
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Heat the soup over low heat until warmed through, thickened, and the cheese melts into the soup. Remove from the heat.
-
Taste the soup and adjust the salt and pepper to your taste, as well as any seasonings.
-
Ladle the loaded baked potato soup into bowls and garnish with the crispy bacon, chopped green onions, sour cream (optional), and shredded cheese (optional).
-
Serve and enjoy!
Notes
Slow Cooker: See the written post for detailed instructions.
Instant Pot: See the written post for detailed instructions.
With milk/without heavy cream: Cook the potatoes in the broth, and once cooked prepare a roux in a separate pot. Whisk together 2 tablespoons of butter and 2 tablespoons of flour, then slowly add about 1 ⅓- 1 ½ cups of whole milk. Whisk until smooth, then simmer on low heat until thickened (about 5 minutes). Add to the soup, along with the sour cream and cheese, and adjust seasonings, cheese, and salt to your taste.
Nutrition
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.