Loaded Baked Potato Soup

You know those cold Nashville evenings when all you want is something warm, comforting, and so good it makes you forget about the laundry pile waiting upstairs? That's exactly what this loaded baked potato soup does for my family.

I'll be honest – I stumbled onto this recipe about two years ago when Bradley came home from basketball practice absolutely starving (as usual), and I needed something hearty that wouldn't take forever. I had some leftover baked potatoes in the fridge, bacon from breakfast, and a block of cheddar that Amy was supposed to use for her school project but forgot about.

What started as a "let's see what happens" moment turned into one of our most-requested dinners. John actually asks for this at least twice a month now, and that's saying something because he's not usually one to request specific meals. If you're looking for another cozy soup option, my Tuscan Chicken Recipe is another family favorite that hits that same comfort food spot.

This soup takes everything you love about a fully loaded baked potato – the creamy inside, crispy bacon, melted cheddar, tangy sour cream, and fresh chives – and turns it into the most satisfying bowl of comfort you'll have all week.

Jump to:

• Why You'll Love This Loaded Baked Potato Soup
• Ingredients For Loaded Baked Potato Soup
• How To Make Loaded Baked Potato Soup
• Storage And Reheating
• Tips For The Best Loaded Baked Potato Soup
• Loaded Baked Potato Soup FAQs
• Recipes You May Like
• Conclusion
• Loaded Baked Potato Soup

Why You'll Love This Loaded Baked Potato Soup

Quick and straightforward – You'll have this on the table in about 45 minutes, which is perfect for busy weeknights when everyone's hungry and patience is running thin.

Uses simple ingredients – Nothing fancy here, just good old pantry staples and ingredients you probably already have in your kitchen.

Incredibly filling – One bowl is a complete meal. Bradley, who can eat like he's training for the Olympics, actually gets full from a big serving.

Great for meal prep – This soup tastes even better the next day, so making a big batch on Sunday gives you easy lunches or dinners throughout the week.

Customizable toppings – Everyone can load up their bowl exactly how they like it. Amy goes light on the bacon (I know, weird for an 8-year-old), while John piles on extra cheese and sour cream.

Freezer-friendly – Make a double batch and freeze half for those nights when cooking feels impossible.

Ingredients For Loaded Baked Potato Soup

For the soup base:

• 4 medium russet potatoes (about 2 pounds), peeled and diced into 1-inch cubes
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and black pepper to taste

For the loaded toppings:

• 6 slices bacon, cooked crispy and crumbled
• 1 cup sharp cheddar cheese, shredded
• ½ cup sour cream
• ¼ cup fresh chives, chopped
• Extra cheese and bacon for serving

The key to a really good potato soup is using russet potatoes because they break down nicely and create that creamy texture we're going for. I tried using red potatoes once thinking they'd be "fancier," and it just wasn't the same – they stayed too firm.

How To Make Loaded Baked Potato Soup

Preparing The Potatoes

1. Peel and dice your potatoes into roughly 1-inch cubes – they don't have to be perfect, but try to keep them similar in size so they cook evenly.
2. Place the diced potatoes in a large pot with the chicken broth and bring to a boil over medium-high heat.
3. Reduce heat to medium and let the potatoes simmer for about 15-20 minutes until they're fork-tender but not completely falling apart.

I learned from my cooking school days that you want some potato chunks to stay intact for texture. The soup shouldn't be completely smooth – that's what makes it feel like actual loaded baked potatoes.

Making The Creamy Base

4. While the potatoes are cooking, melt the butter in a separate small saucepan over medium heat.
5. Add the diced onion and cook for about 3-4 minutes until it's soft and translucent (Amy calls this the "see-through stage").
6. Stir in the minced garlic and cook for another 30 seconds until it smells amazing.
7. Sprinkle the flour over the butter mixture and whisk constantly for about 1-2 minutes to create a roux – this is what thickens the soup and makes it nice and creamy.
8. Slowly pour in the milk while whisking constantly to prevent lumps from forming.

Bringing It All Together

9. Once the potatoes are tender, use a potato masher to mash about half of them right in the pot – this creates that perfect creamy-yet-chunky texture.
10. Pour the milk mixture into the pot with the potatoes and stir everything together gently.
11. Add half of the crumbled bacon, half of the cheddar cheese, and the sour cream to the soup, stirring until the cheese melts completely.
12. Season with salt and pepper to taste – start with about ½ teaspoon of each and adjust from there.
13. Let the soup simmer on low for another 5 minutes to let all the flavors get to know each other.

The first time I made this, I added all the toppings directly into the soup, and while it tasted good, John pointed out that everyone likes different amounts of toppings. Now I serve it with everything on the side, and it's so much better that way.

Storage And Reheating

Refrigerator storage: Transfer any leftovers to an airtight container and keep in the fridge for up to 4 days. The soup actually gets thicker as it sits, which I personally love.

Freezing instructions: You can freeze this soup for up to 3 months. Just know that dairy-based soups sometimes separate a little when you thaw them – don't panic! Just stir it really well while reheating and it'll come back together.

Reheating tips: Warm it gently on the stovetop over medium-low heat, stirring occasionally. If it's too thick, add a splash of milk or broth to thin it out. I usually add about ¼ cup of milk when reheating because our family likes it on the thinner side.

Pro tip: Don't add the fresh toppings until after reheating. The bacon stays crispier, and the sour cream doesn't break down if you add them fresh to each bowl.

Tips For The Best Loaded Baked Potato Soup

Don't skip the roux – That butter and flour mixture is what keeps your soup from being watery. I know it seems like an extra step, but trust me, it's worth it.

Use good quality cheese – Pre-shredded cheese has anti-caking agents that can make the soup grainy. Shred your own block of sharp cheddar for the smoothest, creamiest result.

Cook your bacon until crispy – Soft, chewy bacon just doesn't work as well in this soup. Bradley actually volunteers to cook the bacon now because he gets to snack on the crispy pieces that break off.

Taste before serving – Depending on your broth and bacon, you might need more or less salt. I always taste right before serving and adjust if needed.

Make it your own – Some nights Amy wants extra cheese, other times John loads up on bacon. Have fun with the toppings and let everyone customize their bowl.

Consider adding green onions – If you don't have fresh chives, green onions work beautifully and add that nice fresh bite.

Loaded Baked Potato Soup FAQs

Recipes You May Like

If you're loving this cozy soup, here are three more comfort food recipes my family can't get enough of:

• Best Mashed Potatoes – Since you're already working with potatoes, these buttery, creamy mashed potatoes are another family favorite that pairs perfectly with just about any main dish.
• The Best Meatloaf Recipe – This is our go-to comfort food dinner, and it goes so well with a bowl of this loaded potato soup on the side.
• Tuscan Chicken Recipe – Another creamy, dreamy comfort food winner that'll warm you up on cold evenings.

Conclusion

This loaded baked potato soup has become one of those recipes I make on autopilot now. It's warm, filling, and has all the flavors everyone loves without any fuss.

The best part? You can make it on a Sunday afternoon and have easy dinners ready for the week. Bradley takes leftovers in his thermos for lunch, and even Amy (who's going through a picky phase) will happily eat this without complaints.

Give this recipe a try this week and let me know what you think! Don't forget to save this to Pinterest so you can find it again when you need a cozy dinner idea.

Happy cooking!

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