There’s something truly magical about a bowl of loaded baked potato soup on a chilly evening. The creamy richness, the crispy bacon bits, the melted cheese, and the fluffy potatoes all come together in perfect harmony, creating comfort in every spoonful. This recipe captures all the flavors of your favorite baked potato but transforms them into a soul-warming soup that brings families together around the dinner table. First, what makes this dish so special is its incredible versatility and ease of preparation. Even novice cooks can create restaurant-quality results in about 45 minutes. Additionally, it requires minimal ingredients, most of which you probably already have in your pantry and refrigerator. The beauty of this soup lies in how it balances hearty satisfaction with approachable cooking methods, making it the perfect weeknight dinner or impressive meal for guests.
Ingredients
This recipe yields 6 to 8 servings, making it ideal for families or meal prep.
- 6 medium russet potatoes, peeled and cubed into ½-inch pieces
- 6 slices bacon, chopped into small pieces
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups heavy cream or whole milk
- 1½ cups sharp cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
- 4 green onions, sliced (divided for garnish)
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Optional: ½ teaspoon cayenne pepper for heat
Instructions
Preparing Your Ingredients
Preheat your oven to 375°F if you plan to bake the potatoes instead of boiling them, though this recipe uses the stovetop method for convenience. Begin by cutting your russet potatoes into small ½-inch cubes, making sure they’re relatively uniform so they cook evenly. Next, chop your bacon into small bite-sized pieces and set them aside on a paper towel-lined plate. Meanwhile, dice the onion into small pieces and mince the garlic cloves. Having everything prepped and ready before you start cooking makes the process smooth and stress-free.
Building the Flavor Base
Cook the chopped bacon in a large, heavy-bottomed pot over medium heat for approximately 5 to 7 minutes until it reaches a crispy texture. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot for additional flavor. Add the unsalted butter to the pot with the remaining bacon grease, allowing it to melt completely over medium heat. Once the butter has melted, stir in the diced onion and cook for about 3 to 4 minutes until the onion becomes translucent and fragrant. Additionally, add the minced garlic to the pot and cook for approximately 1 minute, stirring constantly to prevent burning. The combination of bacon, butter, onion, and garlic creates an aromatic foundation that makes this soup absolutely irresistible.
Creating the Creamy Base
Sprinkle the flour evenly over the onion and garlic mixture, stirring continuously for about 2 minutes to create a roux. This flour base will help thicken the soup and create a velvety texture. Pour in the chicken broth slowly while stirring constantly to avoid lumps from forming in your soup base. As a result, you’ll create a smooth, lump-free foundation for the rest of your ingredients. Bring the mixture to a gentle simmer, then add the cubed potatoes to the pot. Allow the potatoes to cook for approximately 12 to 15 minutes, stirring occasionally, until they become fork-tender and start to break down slightly. The potatoes should be soft enough to easily pierce with a fork but still maintain their shape.
Adding Creaminess and Cheese
Reduce the heat to medium-low and carefully stir in the heavy cream or whole milk, blending it smoothly into the soup. Pour in the sour cream gradually while stirring gently to incorporate it thoroughly without creating lumps or curdling. Next, add the shredded cheddar cheese and Monterey Jack cheese to the pot in small handfuls, stirring after each addition until completely melted. The cheese creates that luscious, creamy texture that defines truly exceptional loaded baked potato soup. Season the soup with salt, black pepper, garlic powder, and paprika, tasting as you go and adjusting the seasonings to suit your preferences. If you like a bit of heat, stir in the optional cayenne pepper at this point. Allow the soup to simmer gently for another 3 to 5 minutes, which gives all the flavors an opportunity to meld together beautifully.
Final Assembly and Garnishing
Remove the pot from heat and stir in the reserved crispy bacon pieces, reserving a few tablespoons for garnishing individual bowls. Top each serving with the remaining bacon, sliced green onions, a dollop of sour cream, and additional shredded cheese. For added texture and visual appeal, you might garnish with freshly ground black pepper or a sprinkle of paprika. This presentation transforms your homemade soup into something that looks restaurant-quality and tastes even better.
Serving and Storage Tips
How to Serve This Soup
Ladle the warm soup into deep bowls and immediately serve while it’s piping hot and the cheese is melted perfectly. This loaded baked potato soup pairs beautifully with warm, crusty bread for dipping, such as a rustic sourdough or garlic knot rolls. Furthermore, a simple green salad on the side provides a fresh contrast to the rich, creamy soup. For a complete meal, serve alongside grilled cheese sandwiches, which create a nostalgic and satisfying dinner combination. Additionally, this soup works wonderfully as a starter course for a larger meal, or as the main event with the right bread and salad accompaniments. Consider serving at casual gatherings, weeknight family dinners, or even at special occasions when you want impressive homemade comfort food.
Proper Storage and Make-Ahead Instructions
Allow any leftover soup to cool to room temperature before transferring it to airtight containers for storage. Refrigerate leftovers for up to 4 days in a glass or plastic container with a secure lid. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months, though note that the texture may be slightly less creamy upon reheating. When reheating, thaw frozen soup overnight in the refrigerator and then warm it gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of cream or milk if it seems too thick. Alternatively, reheat in a microwave-safe bowl in 2-minute intervals, stirring between each interval until heated through completely.
Helpful Notes and Pro Tips
Ingredient substitutions make this recipe adaptable to your dietary preferences and pantry contents. If you prefer a lighter version, use half-and-half or whole milk instead of heavy cream for a less rich but still delicious result. For those who enjoy a smoky flavor, use smoked bacon or add a teaspoon of smoked paprika to enhance the taste profile. Additionally, you can substitute part or all of the cheddar cheese with white cheddar for a slightly more delicate flavor, or use a combination of different cheeses you enjoy. Next, if you want to add vegetables, diced carrots, celery, or broccoli can be added along with the potatoes for additional nutrition and texture.
Furthermore, a common mistake involves overcooking the potatoes until they become mushy and lose their structure entirely. To avoid this issue, cut your potatoes into uniform ½-inch pieces and check them regularly during cooking. However, you want them soft enough to partially break down and thicken the soup naturally, so don’t remove them too early. Additionally, another frequent error involves adding the dairy products at too high a temperature, which can cause curdling or separation. Always reduce your heat before adding cream and sour cream, stirring gently to incorporate them smoothly.
Time-saving tips include using pre-diced potatoes from the grocery store if you prefer to skip that preparation step, though freshly cut potatoes have better texture. You can also prep all your ingredients the night before and store them in separate containers, making assembly incredibly quick when you’re ready to cook. Furthermore, if you have an Instant Pot, you can prepare this soup in about 20 minutes total by using the sauté function for the aromatics and then pressure cooking the potatoes.
Chef’s Professional Tips
Achieve the perfect soup consistency by knowing that you can always add more broth if your soup becomes too thick, but you cannot easily remove excess liquid if you add too much initially. Start with slightly less broth than the recipe calls for, then gradually add more until you reach your preferred thickness, remembering that the soup will thicken slightly as it cools.
Additionally, for maximum flavor, don’t rush the initial cooking of the onion and garlic—allowing them to caramelize slightly over medium heat for an extra minute or two creates deeper, more complex flavors that elevate the entire dish beyond standard versions.
Frequently Asked Questions
Can I make this soup in an Instant Pot or slow cooker? Yes, use the sauté function to cook bacon and aromatics, then add potatoes and broth and pressure cook on high for 8 minutes, followed by quick release and the addition of dairy and cheese.
What can I substitute for heavy cream if I’m looking for a lighter option? Half-and-half, whole milk, or even a combination of chicken broth and cornstarch slurry will work, though the soup will be less rich and creamy.
How do I fix soup that’s too thick or too thin? Add additional broth one cup at a time if too thick, or simmer uncovered to reduce liquid if too thin, stirring frequently.
Can I prepare this soup the day before serving it? Absolutely, the flavors actually improve after a day, though store it in an airtight container in the refrigerator and reheat gently before serving.
Is this soup freezer-friendly, and will the texture change? Yes, it freezes well for up to 3 months, though the cream may separate slightly upon thawing, which you can fix by reheating gently and whisking in a splash of fresh cream.
Final Thoughts on This Comforting Classic
Creating loaded baked potato soup at home is genuinely simpler than many home cooks imagine, and the results far surpass any canned or restaurant version you’ve ever tried. The combination of crispy bacon, melted cheese, tender potatoes, and creamy broth creates a symphony of flavors that satisfies on every level. Moreover, this recipe demonstrates how straightforward cooking techniques and quality ingredients come together to create something truly special and memorable. Whether you’re cooking for your family on a busy weeknight or impressing dinner guests with your culinary skills, this soup delivers every single time.
The beauty of mastering this recipe lies in how easily you can customize it to suit your personal preferences and dietary needs. Additionally, you’ll find yourself returning to it again and again throughout the year, particularly during cooler months when comfort food becomes essential. Furthermore, the leftovers reheat beautifully, making it an excellent choice for meal prep and planning ahead for busy weeks.
Did you enjoy this loaded baked potato soup recipe? We’d absolutely love to hear about your experience! If this recipe brought warmth and comfort to your kitchen, please save it to your favorite recipe collection or pin it for later reference. Sharing this recipe with friends and family helps us continue creating more delicious, tested recipes just for you. Your support through saves, pins, and shares truly encourages us to keep developing new content that brings joy to your table. Thank you for cooking with us today!
