Loaded Baked Potato Soup Recipe (Creamy, Cheesy & So Comforting!)
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This Baked Potato Soup is the perfect comfort food for a cozy lunch or dinner. It has a thick, creamy broth filled with tender potatoes, crispy bacon, cheddar cheese, sour cream, and fresh chives. If you love loaded baked potatoes, you will love this easy homemade potato soup that brings all those delicious flavors together in one warm and satisfying bowl.
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Why You’ll Love Baked Potato Soup
- This Baked Potato Soup is thick, creamy, and so comforting. It has all the best flavors of a loaded baked potato in a warm bowl of soup. You get tender potatoes, crispy bacon, cheddar cheese, sour cream, and chives in every bite. It is perfect for chilly days or anytime you want a cozy homemade meal.
- This recipe is easy to make with simple ingredients. The potatoes cook while the bacon is cooking, which helps save time. Everything comes together on the stovetop with no complicated steps. It is a great soup recipe for beginner cooks.
- The texture is rich and satisfying. You can keep the soup a little chunky or blend it for a smoother finish. The mashed potatoes make the broth thick and hearty. This makes the soup filling enough to serve as a main dish.
- This soup tastes like comfort food but is still simple enough for a weeknight dinner. The bacon adds smoky flavor, while the cheddar cheese makes the soup creamy and delicious. Sour cream gives it that classic baked potato taste. A sprinkle of chives on top adds a fresh finishing touch.
- Baked Potato Soup is a family-friendly recipe that everyone will enjoy. It is warm, cheesy, and packed with familiar flavors. You can serve it with bread, salad, or enjoy it all by itself. It is the kind of homemade soup people will ask for again and again.
Ingredients For Baked Potato Soup
- Russet potatoes – These make the soup thick, creamy, and hearty. They cook until tender and are gently mashed before being added to the soup.
- Salt – Adds flavor to the potatoes while they cook. This helps the soup taste well seasoned from the start.
- Thick-cut bacon – Gives the soup a smoky, savory flavor. The crispy bacon also makes a delicious topping.
- Yellow onion – Adds a mild sweetness and extra flavor to the soup base. It cooks in the bacon drippings for even more delicious taste.
- Garlic – Adds rich, savory flavor. Fresh minced garlic works best in this cozy soup.
- Butter – Helps make the soup base rich and flavorful. It also combines with the flour to help thicken the broth.
- Flour – Thickens the soup and gives it a creamy texture. Cooking it for a minute helps remove the raw flour taste.
- Chicken broth – Forms the flavorful base of the soup. It blends with the potatoes, half and half, and cheese to make a rich broth.
- Half and half – Makes the soup creamy and smooth. It gives the broth a rich texture without making the recipe complicated.
- Sour cream – Adds tangy baked potato flavor. It makes the soup taste like a loaded baked potato in a bowl.
- Black pepper – Adds a little warmth and seasoning. It balances the creamy ingredients nicely.
- Cheddar cheese – Melts into the soup and makes it cheesy and comforting. Shredding it from a block helps it melt smoothly.
- Chives – Add fresh flavor and a pretty green garnish. They are perfect with the bacon and cheddar cheese.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
How To Make Baked Potato Soup
- Start by getting the toppings and creamy ingredients ready. Shred the cheddar cheese from a block, then measure out the sour cream and half and half so they can sit at room temperature while you cook.
- Cut the bacon into small pieces and cook it in a large pot until crispy. Take the bacon out of the pot and save some of the bacon drippings for cooking the onion.
- Peel and cube the potatoes while the bacon is cooking. Boil them in salted water until they are very soft, then drain and mash them gently.
- Cook the diced onion in the bacon drippings until soft and flavorful. Add the butter and garlic, then stir for another minute.
- Add the flour to the pot and stir it into the onion mixture. Let it cook for a minute so the soup will thicken nicely.
- Pour in the chicken broth slowly and scrape the bottom of the pot to bring up all the tasty browned bits. Stir in the half and half and bring the mixture to a gentle boil.
- Add the mashed potatoes, sour cream, and black pepper. Stir until the soup is creamy and well combined.
- Take the soup off the heat and blend it if you want a smoother texture. Stir in the shredded cheddar cheese until melted, then serve with crispy bacon and chopped chives on top.
Serving Suggestions
- Serve this baked potato soup hot with extra crispy bacon, shredded cheddar cheese, and chopped chives on top.
- Add a spoonful of sour cream on each bowl for even more loaded baked potato flavor.
- Pair it with fluffy cottage cheese bread, homemade dinner rolls, or cheesy garlic bread for a cozy and filling meal.
- Serve it with a tomato, avocado, and lettuce salad to balance the creamy, hearty soup.
- Enjoy it as a main dish for lunch or dinner since it is thick, rich, and satisfying.
- Set out extra toppings at the table so everyone can customize their own bowl.
Tips For Success
- This Baked Potato Soup turns out best when you use russet potatoes. They have the perfect texture for a thick and hearty soup. Once they are boiled and gently mashed, they blend into the broth and help make it creamy. Cut the potatoes into even pieces so they cook at the same speed.
- Cook the bacon low and slow so it gets crisp without burning. The bacon drippings add a lot of flavor to the soup base, so save some in the pot for cooking the onion. This gives the onion a rich, savory taste right from the start. Be sure to remove the bacon once it is crispy so it stays crunchy for topping the soup.
- Shredding the cheddar cheese from a block makes a big difference. Freshly shredded cheese melts more smoothly into the soup. Add the cheese gradually and stir after each addition. Make sure the soup is off the heat before adding the cheese, so it melts into the broth instead of becoming grainy.
- Let the half and half, sour cream, and cheese sit out while you start cooking. This helps them blend into the soup more smoothly. Cold dairy can sometimes change the texture when added to hot soup. Giving it a little time at room temperature helps the soup stay creamy.
- Cook the flour for a full minute after adding it to the pot. This step helps remove the raw flour taste and gives the soup a better flavor. Stir often so the flour mixes well with the butter, bacon drippings, onion, and garlic. This creates a simple thickener for the broth.
- For a chunkier soup, leave the potatoes lightly mashed. For a smoother soup, use an immersion blender after the potatoes and sour cream are added. You can blend just part of the soup if you want a creamy texture with some potato pieces. The soup will also continue to thicken as it sits, so do not worry if it looks a little thinner at first.
Variations And Substitutions
- This Baked Potato Soup is easy to adjust based on what you have in your kitchen. If you do not have half and half, you can use milk instead. The soup may be a little less thick, but it will still be creamy and delicious. For best results, let the milk warm slightly before adding it to the soup so it blends in smoothly.
- You can also swap the sour cream for plain Greek yogurt. This gives the soup a similar tangy flavor and creamy texture. Add it the same way you would add sour cream, and stir it in gently. Make sure the soup is not boiling when you add it so the texture stays smooth.
- For the cheese, sharp cheddar is a great choice because it adds lots of flavor. You can also use mild cheddar if you want a softer cheese taste. A mix of cheddar and Monterey Jack would make the soup extra creamy. Always shred the cheese from a block if possible, since it melts better into the hot soup.
- If you like a chunkier soup, do not blend it. Just gently mash the potatoes and stir them into the broth. If you like a smoother soup, use an immersion blender until it reaches your favorite texture. You can also blend only half of the soup for a nice mix of creamy broth and tender potato pieces.
- You can change the toppings too. Add extra chives, more shredded cheese, a spoonful of sour cream, or extra crispy bacon. Green onions can be used instead of chives if that is what you have. For a little kick, sprinkle in black pepper or add a small pinch of your favorite seasoning.
- For a meatless version, leave out the bacon and use butter to cook the onion. You can also use vegetable broth instead of chicken broth. The flavor will be different, but the soup will still be warm, creamy, and comforting.
Storage and Reheating
- Store leftover Baked Potato Soup in an airtight container in the refrigerator for up to 3 days. Let the soup cool before placing it in the fridge.
- You can also freeze this soup for up to 3 months. Use freezer-safe containers and leave a little space at the top because the soup may expand as it freezes.
- To reheat, warm the soup in a pot on the stovetop over low heat, stirring often. Add a splash of chicken broth, half and half, or milk if the soup has become too thick.
- You can also reheat individual portions in the microwave. Heat in short intervals, stirring in between, until hot.
- The soup may thicken after storage, but that is normal. Stir it well as it reheats, and add a little liquid as needed to bring back the creamy texture.
Frequently Asked Questions
Can I make Baked Potato Soup ahead of time?
Yes, you can make Baked Potato Soup ahead of time. This soup stores well in the refrigerator for up to 3 days, making it a great option for meal prep or an easy make-ahead dinner. The soup will thicken as it sits, so you may need to add a splash of chicken broth, half and half, or milk when reheating. Warm it slowly and stir often so the creamy texture comes back nicely.
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Why is my potato soup too thick?
Baked Potato Soup naturally thickens because of the mashed russet potatoes, flour, sour cream, and cheddar cheese. It also gets thicker as it cools or sits in the refrigerator. If your soup is thicker than you like, just stir in a little extra chicken broth, half and half, or milk until it reaches the texture you want. Add the liquid slowly so you do not make the soup too thin.
Can I freeze Baked Potato Soup?
Yes, this soup can be frozen for up to 3 months. Let the soup cool first, then transfer it to freezer-safe containers. Leave a little room at the top because the soup may expand as it freezes. When ready to eat, thaw it in the refrigerator and reheat slowly on the stovetop or in the microwave, stirring well to bring the creamy texture back together.
Can I use milk instead of half and half?
Yes, milk can be used instead of half and half. The soup will still taste delicious, but it may not be quite as rich or thick. Half and half gives the broth a creamier texture, while milk makes it a little lighter. Warm the milk slightly before adding it to the soup so it blends in smoothly.
Do I have to blend the soup?
No, blending is optional. If you like a chunkier potato soup, leave it as is after stirring in the mashed potatoes. If you prefer a smoother and creamier soup, use an immersion blender or transfer the soup to a blender in batches. You can also blend only part of the soup for a nice mix of creamy broth and soft potato pieces.
What kind of potatoes are best for this soup?
Russet potatoes work best for this Baked Potato Soup. They become soft and fluffy when cooked, which helps make the soup thick and hearty. Their texture blends well into the creamy broth. Be sure to peel them and cut them into even cubes so they cook evenly.
Can I use pre-shredded cheddar cheese?
Freshly shredded cheddar cheese is best for this soup. Cheese shredded from a block melts more smoothly and gives the soup a creamier texture. Pre-shredded cheese can sometimes make the soup less smooth when melted. For the best results, shred the cheddar right before adding it to the soup.
How do I keep the cheese from getting grainy?
Remove the soup from the heat before adding the shredded cheddar cheese. Add the cheese gradually and stir until it melts into the soup. If the soup is too hot when the cheese is added, the texture may become grainy instead of smooth. Letting the cheese sit at room temperature before using also helps it melt better.
What can I serve with Baked Potato Soup?
This soup is hearty enough to serve as a main dish. It goes well with crusty bread, dinner rolls, garlic bread, or a simple green salad. You can also serve it with extra toppings like bacon, cheddar cheese, chives, or sour cream. These toppings make each bowl taste even more like a loaded baked potato.
Can I make this soup without bacon?
Yes, you can make this soup without bacon. Use butter to cook the onion instead of bacon drippings. You can also use vegetable broth instead of chicken broth if you want a meatless version. The soup will have a different flavor, but it will still be creamy, cozy, and satisfying.
Other Easy Potato Recipes
Baked Potato Soup
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Ingredients
- 4 large russet potatoes about 2 pounds
- 3/4 tsp salt
- 6 slices bacon thick-cut
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 tbsp butter
- 1/4 cup flour
- 3 1/2 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 tsp black pepper
- 2 cups cheddar cheese shredded
- 1/8 cup chives finely chopped
Instructions
- Shred the cheddar cheese from a block, measure the sour cream and half and half, and let them sit at room temperature while you begin cooking.
- Cut the bacon into small pieces with kitchen shears. Cook it in a large pot over low heat until crisp, then remove and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
- While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Place them in a separate pot, cover with 1 inch of water, add salt, and boil gently for about 20 minutes, or until fork tender. Drain and gently mash.
- Add the diced onion to the pot with the bacon drippings and cook for about 5 minutes, or until softened. Add the garlic and butter, then cook for 1 more minute.
- Stir in the flour and cook for 1 full minute, stirring constantly, to remove the raw flour taste.
- Slowly pour in the chicken broth, scraping the bottom of the pot as you stir. Add the half and half, bring to a boil, then reduce to a simmer.
- Stir in the mashed potatoes, sour cream, and black pepper. Remove from heat and blend with an immersion blender if you want a smoother soup.
- Gradually stir in the shredded cheddar cheese until melted and creamy. Serve hot with crispy bacon and chopped chives on top.
Notes
- For the smoothest melted cheese, shred the cheddar from a block instead of using packaged shredded cheese.
- The soup will thicken as it sits, so stir it well before serving or reheating.
