🍲 Loaded Baked Potato Soup: The Ultimate Comfort Food in a Bowl! 🥓


 

  • 6 slices thick-cut bacon, chopped

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 5 cups peeled and cubed russet potatoes (about 4–5 medium potatoes)

  • 4 cups chicken broth

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup shredded sharp cheddar cheese

  • ½ cup sour cream

  • 1 tsp smoked paprika

  • Salt and black pepper to taste

For Topping & Serving:

  • Shredded cheddar cheese

  • Crispy bacon bits

  • Sliced green onions or chives

  • Sour cream

  • Extra black pepper

How to Make Loaded Baked Potato Soup — Step by Step

Step 1: Crisp the Bacon & Sauté Aromatics

  1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

  2. Leave about 2 tablespoons of bacon drippings in the pot. Add diced onion and cook until soft and translucent (about 5 minutes).

  3. Stir in minced garlic and cook for 1 minute until fragrant.

Step 2: Simmer the Potatoes

  1. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.

Step 3: Cream It Up

  1. Use a potato masher or immersion blender to lightly mash some of the potatoes—this helps thicken the soup naturally. Leave some chunks for texture.

  2. Stir in milk, heavy cream, smoked paprika, salt, and pepper. Simmer gently for 5–10 minutes (do not boil).

Step 4: Melt in the Cheese & Finish

  1. Turn off the heat. Stir in shredded cheddar and sour cream until smooth and creamy.

  2. Taste and adjust seasoning if needed.

Step 5: Serve Warm & Loaded Up!

Ladle into bowls and top generously with:

  • Crispy bacon

  • Extra shredded cheddar

  • Fresh chives or green onions

  • A swirl of sour cream

  • A sprinkle of black pepper

Tips for the Best Baked Potato Soup

  • Don’t Overblend — A few potato chunks make the soup heartier and more satisfying.

  • Use Russet Potatoes — Their high starch content helps thicken the soup naturally.

  • Add a Secret Ingredient — A dash of hot sauce or Worcestershire sauce adds depth.

  • Make It Ahead — This soup reheats beautifully. Store in the fridge for up to 3 days.

What to Serve with Your Soup

  • Warm crusty bread or garlic toast

  • A simple side salad with ranch dressing

  • Soft pretzel bites or breadsticks

Final Stir

This Loaded Baked Potato Soup isn’t just a meal—it’s a cozy experience. Rich, creamy, and loaded with flavor, it’s the kind of recipe you’ll turn to again and again when you’re craving comfort in a bowl.

What’s your favorite baked potato topping? Have you ever turned a classic dish into a soup? Let us know in the comments!