Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup! Packed with tender potatoes, crispy bacon, melted cheddar, and rich sour cream, this soup delivers all the flavors of a classic loaded baked potato in a warm, comforting bowl. Ready in just an hour, it’s the perfect dish for chilly nights or cozy family dinners.
Why You’ll Love This Recipe
- Creamy and comforting – Perfect for cold weather.
- Packed with flavor – Crispy bacon, cheese, and sour cream in every bite.
- One-pot recipe – Easy cleanup with minimal effort.
- Customizable – Add your favorite toppings for extra flavor.
- Great for leftovers – Tastes even better the next day!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Russet potatoes, peeled and diced
- Bacon, cooked and crumbled
- Onion, finely chopped
- Garlic, minced
- Chicken broth
- Heavy cream
- Milk
- Sour cream
- Cheddar cheese, shredded
- Butter
- Flour
- Salt and pepper
- Green onions (for garnish)
Directions
- Cook the Bacon – In a large pot or Dutch oven, cook the bacon until crispy. Remove and drain on paper towels. Leave some bacon grease in the pot.
- Sauté the Aromatics – In the same pot, melt butter and sauté the onion until soft. Add garlic and cook for another minute.
- Make the Base – Stir in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the chicken broth, followed by the milk and heavy cream. Stir well to prevent lumps.
- Add the Potatoes – Add the diced potatoes, season with salt and pepper, and bring to a simmer. Cover and cook for about 20 minutes until the potatoes are tender.
- Blend for Creaminess – For a thicker soup, use an immersion blender to partially blend the potatoes, leaving some chunks for texture.
- Add the Good Stuff – Stir in sour cream, shredded cheddar, and half of the crumbled bacon. Simmer for another 5 minutes until everything is combined.
- Serve – Ladle into bowls and top with extra cheese, green onions, and the remaining bacon. Enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Lighter Version – Use half-and-half instead of heavy cream and swap sour cream for Greek yogurt.
- Extra Cheesy – Stir in extra cheddar or a mix of cheeses like Monterey Jack or Gouda.
- Spicy Kick – Add a dash of cayenne pepper or diced jalapeños.
- Vegetarian Option – Omit the bacon and use vegetable broth instead of chicken broth.
- Loaded with Veggies – Add corn, carrots, or spinach for extra nutrients.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating – Warm on the stovetop over low heat, stirring occasionally. Add a splash of milk if needed to thin it out.
FAQs
Can I use red or gold potatoes instead of russet?
Yes! Red and gold potatoes work well and add a slightly different texture.
How do I make this soup thicker?
Mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cheese, sour cream, and bacon at the end.
What’s the best way to make this soup smooth?
Use an immersion blender or transfer a portion of the soup to a regular blender and blend until smooth.
Can I use pre-cooked bacon?
Yes! Just warm it up and crumble it into the soup before serving.
Is this soup gluten-free?
Not as written, but you can use gluten-free flour or cornstarch to thicken it.
Can I use cream cheese instead of sour cream?
Yes! It will make the soup even richer and creamier.
What can I serve with this soup?
Try it with a side of garlic bread, a green salad, or a grilled cheese sandwich.
Can I make this dairy-free?
Use coconut milk or almond milk instead of cream and skip the cheese or use a dairy-free alternative.
How do I prevent the cheese from clumping?
Add it gradually, stirring constantly, and use freshly shredded cheese instead of pre-shredded.
Conclusion
Creamy Loaded Baked Potato Soup is the ultimate comfort dish, packed with rich flavors and hearty ingredients. Whether you’re enjoying it on a cold night or making a batch for meal prep, this soup is sure to be a family favorite. Try it today and savor every warm, cheesy spoonful!
Print
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Indulge in the ultimate comfort food with this creamy Loaded Baked Potato Soup! Packed with tender potatoes, crispy bacon, melted cheddar, and rich sour cream, this hearty soup is perfect for warming up on chilly nights. Ready in just an hour, it’s the perfect blend of creamy, cheesy, and savory flavors—just like a loaded baked potato in a bowl!
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (or heavy cream for extra creaminess)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for extra depth)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Cook the Bacon – In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate.
- Sauté the Aromatics – In the same pot, melt butter and sauté the onion until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Make the Roux – Sprinkle in the flour, stirring continuously for 1-2 minutes until golden.
- Add Liquids & Potatoes – Slowly whisk in the chicken broth and milk, stirring until smooth. Add the diced potatoes, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
- Blend for Creaminess – Use a potato masher for a chunkier texture or an immersion blender to make it ultra-creamy.
- Add the Cheese & Sour Cream – Stir in the cheddar cheese, sour cream, and half of the cooked bacon until melted and combined.
- Serve & Garnish – Ladle into bowls and top with the remaining bacon, green onions, and extra cheese. Enjoy warm!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Swap russet potatoes for Yukon golds for a buttery texture.
- Add a pinch of cayenne pepper for a spicy kick!
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
