Loaded Baked Potato Soup Recipe – Creamy & Delicious

This loaded baked potato soup recipe brings all the flavors of your favorite baked potato into one incredible bowl of comfort. Rich, creamy, and loaded with all the classic toppings like crispy bacon, sharp cheddar cheese, and fresh chives, this soup is pure comfort food bliss.

What makes this recipe special is how it captures that perfect baked potato texture while creating a luxuriously smooth and creamy base. Each spoonful delivers chunks of tender potato, smoky bacon bits, and that irresistible cheese pull that makes this soup absolutely addictive.

Whether you are looking for the perfect winter warmer or want to impress guests with a restaurant-quality soup, this loaded version will quickly become your go-to comfort food recipe. It is surprisingly easy to make and delivers maximum flavor with every single bite.

Recipe Overview
Prep Time	20 minutes
Cook Time	90 minutes
Total Time	110 minutes
Servings	6

History and Background

Baked potato soup has its roots in American comfort food tradition, emerging as a popular restaurant dish in the 1980s. The concept of turning the beloved loaded baked potato into soup form was a natural evolution, as restaurants sought to create hearty, satisfying dishes that could showcase familiar flavors in new ways. The loaded version became particularly popular in steakhouses and family restaurants across the Midwest and South.

The loaded baked potato itself became an American icon in the 1970s, when restaurants began offering elaborate potato bar setups with multiple toppings. This cultural phenomenon of turning simple ingredients into indulgent comfort food naturally translated into soup form, creating a dish that captures all the satisfaction of a loaded potato in a warm, comforting bowl that can be enjoyed year-round.

Ingredients

• 6 large russet potatoes
• 8 slices thick-cut bacon
• 1 large onion diced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese shredded
• 1/2 cup sour cream
• 3 green onions chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

How to Make It

1. Step 1: Preheat oven to 425°F. Pierce potatoes with a fork and bake for 45-60 minutes until tender. Let cool, then peel and cut into chunks. Set aside.
2. Step 2: Cook bacon in a large Dutch oven over medium heat until crispy. Remove bacon and drain on paper towels, then crumble. Reserve 3 tablespoons bacon fat in the pot.
3. Step 3: Add diced onion to the bacon fat and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Sprinkle flour over the onion mixture and cook for 2 minutes, stirring constantly to create a roux.
5. Step 5: Gradually whisk in chicken broth, ensuring no lumps form. Add milk and heavy cream, then bring to a simmer.
6. Step 6: Add the baked potato chunks to the pot and simmer for 15 minutes. Use a potato masher to partially mash the potatoes, leaving some chunks for texture.
7. Step 7: Remove from heat and stir in shredded cheddar cheese until melted and smooth. Add sour cream, salt, pepper, and paprika.
8. Step 8: Taste and adjust seasoning as needed. Serve hot topped with crumbled bacon, additional cheese, chopped green onions, and a dollop of sour cream.

Pro Tips

• For extra flavor, save some potato skins and bake them crispy to use as a garnish on top of the soup
• Make sure to gradually add the broth while whisking to prevent lumps from forming in your roux
• Do not boil the soup after adding the cheese and sour cream to prevent curdling and maintain the smooth texture

Ready to Serve

Nutrition Facts (per serving)

Nutritional Information
Calories	485
Protein	18g
Carbs	42g
Fat	28g
Fiber	4g

Frequently Asked Questions

Can I make this loaded baked potato soup recipe ahead of time?

Yes, you can make this soup up to 2 days ahead. Store it in the refrigerator and gently reheat on the stovetop, adding a splash of milk if it gets too thick. Add fresh toppings just before serving.

Can I freeze leftover loaded baked potato soup?

While you can freeze this soup for up to 3 months, dairy-based soups may separate when thawed. To restore the texture, blend it briefly with an immersion blender when reheating.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because they have a fluffy texture when baked and break down nicely to thicken the soup while still maintaining some chunks for texture.