Loaded Baked Potato Soup is a creamy, hearty, and comforting bowl of goodness that tastes like your favorite baked potato — minus the mess of toppings. With tender potato chunks, melted cheddar, crispy bacon, and a silky base of milk, half‑and‑half, and chicken stock, this soup delivers warmth and satisfaction in every spoonful. Whether you’re craving something rich on a chilly evening or looking for a crowd‑pleasing side at a gathering, this soup hits the spot. In just a few steps, you’ll have a restaurant‑worthy bowl of loaded potato indulgence in your own kitchen.
Why You’ll Love This Loaded Baked Potato Soup
- Familiar flavor, reinvented — it brings the classic baked potato flavors into soup form.
- Texture delight — you get both silky broth and tender potato chunks.
- Customizable toppings — bacon, cheese, chives — add as much or as little as you like.
- Comfort food hero — perfect for colder nights, casual dinners, or even lunch leftovers.
- Make‑ahead friendly — you can prep much of it ahead and reheat easily.
Ingredients
Here’s what you’ll need (yields about 6 to 8 servings):
- 4 potatoes, scrubbed
- 8 bacon slices
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup yellow onion, diced
- ⅓ cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups chicken stock
- 1 teaspoon salt (plus extra to taste)
- ½ teaspoon garlic salt (plus extra to taste)
- ½ teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives (for garnish)
Step‑by‑Step: How to Make Loaded Baked Potato Soup
- Cook the potatoes
- Pierce the potatoes multiple times with a fork.
- Microwave them on high for 12–15 minutes, or until tender when pierced with a fork.
- Let cool slightly, then halve the potatoes, scoop out the flesh, discard the skins, and cut the flesh into chunks.
- Cook the bacon
- Cook the bacon in a skillet over medium-high heat until it turns crispy.
- Transfer the cooked bacon to a plate lined with paper towels to drain and cool.
- Reserve up to 1 tablespoon of bacon fat from the pan (discard remaining fat).
- Once bacon is cool, crumble it into small pieces.
- Sauté aromatics & build a roux
- In a large soup pot, melt the butter over medium-low heat.
- Add the reserved bacon fat, minced garlic, and diced onion. Sauté ~2–3 minutes until the onion is soft and translucent.
- Gradually whisk in the flour, stirring for about 1–2 minutes (this begins the thickening process and removes the raw flour taste).
- Add liquids & simmer
- Slowly whisk in the milk and half-and-half, stirring continuously until smooth.
- Gradually pour in the chicken stock while whisking.
- Bring the mixture to a light simmer.
- Whisk in the salt, garlic salt, and black pepper.
- Keep the soup at a light simmer, stirring occasionally, until it thickens slightly (about 5–7 minutes).
- Incorporate cheeses, sour cream & bacon
- Reserve ¼ cup of each of the cheeses and some crumbled bacon for garnishing (optional).
- Stir the remaining cheeses, sour cream, and the rest of the crumbled bacon into the pot until melted and smooth.
- Remove the pot from heat.
- Add potato chunks & serve
- Fold the potato chunks into the soup, breaking them slightly if you prefer a more blended texture or leaving them intact for chunkier soup.
- Ladle into bowls and top with reserved cheese, bacon, and fresh chives. Serve hot.
Optional oven method for potatoes: Preheat your oven to 350 °F (about 175 °C). Bake the potatoes directly on the rack for ~45 minutes or until tender. Then proceed with peeling, mashing, etc., as above.
Helpful Tips
- Use starchy potatoes (like russets) for better thickening and texture.
- Don’t rush the roux — slowly whisking the flour into the butter/fat base helps prevent lumps.
- When adding milk or stock, pour gradually and whisk constantly to keep a smooth consistency.
- If your soup becomes too thick, stir in a little more milk or stock to reach desired consistency.
- Taste as you go — you might need to adjust salt or pepper after adding all ingredients.
- Keep heat moderate; avoid boiling vigorously once dairy is added to prevent curdling.
- For a smoother soup, you can use an immersion blender to partially puree before adding potato chunks back in.
Substitutions and Variations
- Dairy alternatives: Use half-and-half or heavy cream for richer texture; or for lighter version, use more low-fat milk and less cream.
- Vegetarian version: Substitute vegetable broth for chicken stock and omit bacon; you could crisp some tempeh bits or smoked paprika for “bacon flavor.”
- Cheese swaps: Try pepper jack for spice, gouda for smokiness, or Colby for milder flavor.
- Add-ins: You can sneak in diced carrots, celery, or leeks during onion sauté for extra flavor and nutrition.
- Texture variation: Blend half the soup for creaminess and leave the rest chunky.
- Spicy twist: Add a pinch of cayenne pepper or a dash of hot sauce for heat.
Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently over low heat, stirring occasionally.
- Freezing: While dairy soups sometimes separate when frozen, you can freeze the base before adding sour cream and cheese. Freeze in a sealed container for up to 2 months. Thaw overnight in fridge, then reheat gently and stir in sour cream and cheese.
- Reheating tip: Use low heat and stir frequently to prevent sticking or scorching. If the soup becomes too thick after storing, stir in a splash of milk or broth to loosen it.
Nutritional Information
Per serving (approximate):
- Calories: 502 kcal
- Carbohydrates: 31 g
- Protein: 18 g
- Fat: 34 g
- Saturated Fat: 19 g
- Cholesterol: 90 mg
- Sodium: 962 mg
- Potassium: 764 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 870 IU
- Vitamin C: 22 mg
- Calcium: 358 mg
- Iron: 2 mg
Serving Suggestions
- Serve with crusty bread or warm garlic rolls to sop up extra broth.
- Accompany with a light green salad to balance richness.
- Pair with steamed veggies or roasted broccoli.
- Offer a small cornbread muffin or cheddar biscuits for Southern flair.
- Top with additional cracked black pepper, hot sauce, or paprika for a flavor boost.
Frequently Asked Questions About Loaded Baked Potato Soup
Can I make this soup ahead of time?
Yes — you can prepare the soup base (up to before adding cheeses and sour cream) a day in advance. Refrigerate overnight. When ready to serve, reheat gently, whisk in cheeses and sour cream, then add potato chunks. This helps flavors meld.
Will the dairy ingredients cause curdling when reheating or freezing?
They might. To reduce separation, reheat on low heat, stirring often, and avoid boiling. For freezing, it’s better to freeze before adding sour cream and cheeses; add them fresh when reheating.
Can I skip the bacon?
Yes. If you want a vegetarian version, use vegetable broth instead of chicken stock and omit the bacon. You can add smoked paprika or liquid smoke to replicate a smoky flavor.
How do I adjust thickness?
If the soup is too thick, stir in extra milk, half-and-half, or stock until the consistency is to your liking. If it’s too thin, simmer a bit longer or whisk in a small extra bit of flour (in a slurry with cold liquid) gradually.
Can I use leftover baked potatoes?
Absolutely. Dice or mash leftover baked potatoes and fold them into the warm soup. Just skip the microwave/oven step and adapt cooking time accordingly.
Is there a dairy-free version?
You can try substituting with unsweetened almond milk or oat milk (for the milk parts) and vegan sour cream and cheese. Use a thickener such as cornstarch or arrowroot in place of flour. The texture and flavor will adjust, but the concept remains.
Final Thoughts
Thank you so much for stopping by and exploring this Loaded Baked Potato Soup recipe with me. I honestly adore how it transforms all of those beloved baked‑potato elements — potatoes, cheese, bacon, sour cream, chives — into one dreamy bowl. It’s cozy, satisfying, and perfect for sharing or savoring solo. I hope you’ll enjoy making it in your kitchen as much as I enjoy cooking (and eating) it in mine. May each spoonful bring warmth, flavor, and comfort your way. Happy cooking!
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Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Loaded Baked Potato Soup recipe is packed with hearty potatoes, crispy bacon, melty cheddar, and a rich, creamy broth. It’s the perfect cold-weather comfort food and tastes just like your favorite baked potato—topped with sour cream, cheese, and chives. It’s easy to make, reheats well, and is a family favorite!
Ingredients
4 potatoes, scrubbed
8 bacon slices
4 tbsp unsalted butter
2 garlic cloves, minced
¼ cup yellow onion, diced
⅓ cup all-purpose flour
2 cups low-fat milk
1 cup half-and-half
2 cups chicken stock
1 tsp salt (plus more to taste)
½ tsp garlic salt (plus more to taste)
½ tsp black pepper
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, for garnish
Instructions
- Cook the potatoes
- Pierce the potatoes multiple times with a fork.
- Microwave them on high for 12–15 minutes, or until tender when pierced with a fork.
- Let cool slightly, then halve the potatoes, scoop out the flesh, discard the skins, and cut the flesh into chunks.
- Cook the bacon
- Cook the bacon in a skillet over medium-high heat until it turns crispy.
- Transfer the cooked bacon to a plate lined with paper towels to drain and cool.
- Reserve up to 1 tablespoon of bacon fat from the pan (discard remaining fat).
- Once bacon is cool, crumble it into small pieces.
- Sauté aromatics & build a roux
- In a large soup pot, melt the butter over medium-low heat.
- Add the reserved bacon fat, minced garlic, and diced onion. Sauté ~2–3 minutes until the onion is soft and translucent.
- Gradually whisk in the flour, stirring for about 1–2 minutes (this begins the thickening process and removes the raw flour taste).
- Add liquids & simmer
- Slowly whisk in the milk and half-and-half, stirring continuously until smooth.
- Gradually pour in the chicken stock while whisking.
- Bring the mixture to a light simmer.
- Whisk in the salt, garlic salt, and black pepper.
- Keep the soup at a light simmer, stirring occasionally, until it thickens slightly (about 5–7 minutes).
- Incorporate cheeses, sour cream & bacon
- Reserve ¼ cup of each of the cheeses and some crumbled bacon for garnishing (optional).
- Stir the remaining cheeses, sour cream, and the rest of the crumbled bacon into the pot until melted and smooth.
- Remove the pot from heat.
- Add potato chunks & serve
- Fold the potato chunks into the soup, breaking them slightly if you prefer a more blended texture or leaving them intact for chunkier soup.
- Ladle into bowls and top with reserved cheese, bacon, and fresh chives. Serve hot.
Optional oven method for potatoes: Preheat your oven to 350 °F (about 175 °C). Bake the potatoes directly on the rack for ~45 minutes or until tender. Then proceed with peeling, mashing, etc., as above.
Notes
You can bake potatoes in the oven at 350°F for 45 minutes instead of microwaving.
Add a splash of milk or broth if soup thickens too much when reheating.
Adjust texture by blending part of the soup or leaving it chunky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 502 kcal
- Sugar: 6 g
- Carbohydrates: 31 g
- Protein: 18 g