Is there anything more comforting on a crisp afternoon than a steaming bowl of creamy potato soup? You know, the kind that’s rich, satisfying, and topped with all your favorite fixings. This loaded baked potato soup recipe delivers that cozy, familiar diner-style flavor right to your kitchen. And honestly? It’s so, so comforting. The secret is using starchy russet potatoes—they break down beautifully to create that luxurious, thick texture we all love. You’ll get a printable recipe card with full measurements below, but here’s a peek at what you’ll be working with: russet potatoes for the base, a creamy liquid mixture, sharp cheddar cheese, and of course, those crispy bacon bits for that signature crunch. Get ready for a hug in a bowl.
Essential Kitchen Tools for This Recipe
You don’t need a kitchen full of fancy gadgets to make this soup a success. A trusty slow cooker is the real star here, doing most of the work for you while you go about your day. But a few other basics will make the process a breeze:
- A good chef’s knife and cutting board for prepping your potatoes and onions.
- A sturdy pot or skillet for cooking your bacon until it’s perfectly crisp.
- A simple potato masher to get the soup to your preferred consistency—some like it chunky, some like it smooth!
- Measuring cups and spoons. A set of kitchen timers is also super helpful for keeping track of your bacon and ensuring your cheese melts perfectly without clumping.
That’s really it! This recipe is all about simplicity.
Variations & Substitutions
The beauty of this loaded baked potato soup is how easily it adapts to what you have on hand or your dietary needs. Out of heavy cream? Half-and-half works beautifully, though the soup will be a touch less rich. For a lighter version, whole milk can be used, but be aware the soup won’t be as velvety. Not a meat-eater? Simply swap the bacon for a teaspoon of smoked paprika stirred in at the end—it gives that wonderful smoky flavor without the pork. You can even mix up the potatoes; Yukon Golds are a great alternative to russet potatoes, though they’ll yield a creamier, less starchy soup. And for a little kick, a diced jalapeño stirred in with the onions is a game-changer. Honestly, if you hate heat, skip the jalapeño.
Serving Suggestions for Loaded Potato Soup
This soup is a hearty meal all on its own, but the right sides can turn it into a real feast. A simple, crisp green salad with a tangy vinaigrette provides a lovely fresh contrast to the rich, creamy soup. For the ultimate cozy night in, nothing beats a thick slice of crusty sourdough bread or some soft pretzel rolls for dipping. And let’s not forget the toppings! Setting up a little topping bar is half the fun. Think beyond the classic shredded cheese and bacon bits. Offer bowls of sliced green onions, a big dollop of sour cream, extra shredded melty cheese, and even some additional crispy bacon bits. Let everyone build their perfect bowl.
Storage & Reheating Tips
This soup stores like a dream, making it a fantastic make-ahead option for busy weeks. Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days. To freeze, portion it into freezer-safe containers, leaving a little space for expansion, and it will be good for up to 3 months. Thaw it overnight in the refrigerator before reheating. The best way to reheat it is gently on the stovetop over medium-low heat, stirring occasionally. The potatoes will have absorbed a lot of the liquid, so you’ll likely need to add a splash of broth or milk to bring it back to that perfect, creamy consistency. Avoid boiling it, as that can cause the dairy to separate. A slow, gentle reheat is key.
Frequently Asked Questions
- Can I make this loaded baked potato soup in my Crockpot? Absolutely! This recipe is designed for a slow cooker. Just add your ingredients (except for the dairy and cheese), cook on low for 6-8 hours or high for 3-4, then proceed with mashing and adding the creamy ingredients.
- My soup is too thin. How can I thicken it? No worries! Make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold milk. Stir this into the simmering soup and let it cook for a few minutes until it thickens up.
- Can I use pre-shredded cheese from a bag? You can, but I highly recommend shredding a block of cheese yourself. Pre-shredded cheese is often coated to prevent clumping, which can make your soup a little grainy and less smooth. For that ultra-melty cheese pull, freshly grated is the way to go.
- What’s the best potato to use for baked potato soup? Russet potatoes are the classic choice for a reason. Their high starch content helps thicken the soup naturally and gives it that authentic, fluffy baked potato texture. They are the true heroes of this dish!
I hope this recipe for loaded baked potato soup finds its way into your regular rotation. It’s the kind of dependable, crowd-pleasing dish that feels like a warm welcome home.
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Loaded Baked Potato Soup: A Warm and Cozy Classic
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
This Loaded Baked Potato Soup is creamy, cheesy, and packed with everything you love about a baked potato—bacon, green onions, cheddar, and sour cream. A family favorite perfect for chilly nights.
Ingredients
▢ 6 slices bacon, chopped
▢ 1 small onion, diced
▢ 3 cloves garlic, minced
▢ 3 tablespoons all-purpose flour
▢ 3 cups chicken broth
▢ 3 large russet potatoes, baked, peeled, and roughly mashed
▢ 1 cup whole milk
▢ 1 cup sour cream
▢ 1 ½ cups shredded cheddar cheese
▢ Salt and black pepper, to taste
▢ Chopped green onions, for garnish
▢ Extra shredded cheese and cooked bacon, for topping
Instructions
1. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot.
2. Add diced onion and cook until soft, about 3–4 minutes. Stir in minced garlic and cook another 30 seconds.
3. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
4. Slowly whisk in chicken broth, making sure there are no lumps.
5. Stir in mashed baked potatoes and bring to a simmer. Cook for 5–10 minutes, stirring occasionally.
6. Add milk, sour cream, and shredded cheddar. Stir until cheese is melted and soup is smooth and creamy.
7. Season with salt and pepper to taste.
8. Ladle soup into bowls and top with extra cheese, crispy bacon, and green onions.
Notes
• Use leftover baked potatoes to save time.
• Swap sour cream for Greek yogurt if you prefer.
• For a smoother texture, blend half the soup with an immersion blender before adding the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 65mg
