Loaded Baked Potato Soup — Creamy & Cheesy Comfort That’ll Make You Cancel Dinner Plans

This is the soup that wins the group chat. Thick, cheesy, smoky, and ridiculously satisfying, it turns humble potatoes into an all-star bowl of comfort you’ll think about tomorrow. You get the loaded baked potato experience—crispy bacon, melty cheddar, chives, sour cream—without turning on the oven for an hour.

It tastes like a splurge but cooks like a weeknight. And yes, it reheats like a champ, so you can flex leftovers like a pro.

What Makes This Recipe Awesome

• Restaurant-level texture: Silky base with tender potato chunks—no gluey mash vibes here.
• Layered flavor: Bacon fat, caramelized onion, garlic, and sharp cheddar create big, rich depth.
• Faster than baking: Simmered potatoes deliver that baked potato feel without waiting an hour.
• Fully customizable: Swap bacon for turkey bacon or mushrooms, use Greek yogurt instead of sour cream, and tweak the cheese.
• Meal-prep friendly: Stays creamy when reheated (with a splash of milk). Perfect for next-day lunches.

Ingredients Breakdown

• Thick-cut bacon (6 slices) — Renders fat for flavor and garnish.

  Sub: turkey bacon + 1 tbsp butter.

• Unsalted butter (3 tbsp) — Helps build the roux and add richness.
• Yellow onion (1 medium, diced) — Sweet savoriness to anchor the soup.
• Garlic (3 cloves, minced) — Adds aromatic punch; don’t burn it.
• All-purpose flour (1/4 cup) — For thickening; cook it to remove raw flavor.
• Chicken or vegetable broth (4 cups) — Choose low-sodium for control.
• Russet potatoes (2 pounds, peeled and 1/2-inch diced) — Starchy potatoes give body; Yukon Golds also work.
• Whole milk (1 1/2 cups) — Creaminess without heaviness; sub half-and-half for richer texture.
• Sour cream (1/2 cup) — Tang and silk. Greek yogurt works in a pinch.
• Sharp cheddar cheese, freshly shredded (2 cups) — Melts better than pre-shredded; brings that signature loaded flavor.
• Smoked paprika (1/2 tsp) — Adds smoky depth; optional but recommended.
• Kosher salt and black pepper — Season generously.
• Chives or green onions (1/4 cup, sliced) — Bright finish.
• Optional toppers: extra cheddar, extra sour cream, hot sauce, or a pinch of cayenne for heat.

How to Make It – Instructions

1. Crisp the bacon: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy. Transfer to a paper towel–lined plate.

   Reserve 2 tablespoons of the bacon fat in the pot; discard the rest.

2. Build flavor: Add butter to the bacon fat. Sauté onion with a pinch of salt for 5–7 minutes until translucent and lightly golden. Stir in garlic for 30 seconds until fragrant.
3. Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes.

   It should smell nutty, not raw.

4. Whisk in liquid: Slowly pour in broth while whisking to avoid lumps. Bring to a gentle simmer.
5. Add potatoes: Stir in diced potatoes, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer uncovered 15–20 minutes, stirring occasionally, until potatoes are tender when pierced.
6. Adjust texture: For that loaded-baked feel, use a potato masher to lightly mash 1/3 of the potatoes in the pot.

   This thickens the soup while keeping chunks. FYI: Don’t use a blender; it can turn gummy.

7. Stir in dairy: Lower heat to medium-low. Add milk and sour cream; warm gently without boiling.
8. Cheese time: Off the heat, add shredded cheddar by the handful, stirring until melted and smooth.

   Taste and adjust salt/pepper.

9. Finish and serve: Crumble bacon and stir half into the soup. Ladle into bowls and top with remaining bacon, extra cheddar, and chives. Optional: a dollop of sour cream or a dash of hot sauce.

Storage Instructions

• Refrigerator: Cool completely.

  Store in airtight containers for 3–4 days.

• Reheat: Warm gently over medium-low heat, stirring. Add a splash of milk or broth if it thickens.
• Freezer: Dairy-based soups can separate, but this one freezes decently. Cool, portion, and freeze up to 2 months.

  Thaw overnight and reheat slowly with extra milk.

• Toppings: Store bacon and chives separately to keep them crisp and fresh.

Nutritional Perks

• Potassium and vitamin C: Potatoes support muscle function and immunity—surprise, not just carbs!
• Protein and calcium: Cheddar and milk bring staying power and bone support.
• Customizable balance: Use low-sodium broth, Greek yogurt, and part-skim cheese to lighten things without losing flavor.
• Real-food satiety: A bowl with protein, fat, and carbs keeps you full—no “snack attack in 30 minutes” energy crash.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause splitting. Keep it gentle.
• Pre-shredded cheese: Anti-caking agents make it grainy. Freshly shred for smoothness.
• Over-blending: Using a blender can turn potatoes gluey.

  Lightly mash instead.

• Under-seasoning: Potatoes need salt. Taste at each stage and adjust.
• Rushing the onions: A little golden color = big flavor. Don’t skip.

Different Ways to Make This

• Slow cooker: Sauté bacon, onion, and garlic on the stove.

  Add to slow cooker with potatoes, broth, spices. Cook on Low 6–7 hours or High 3–4. Stir in milk, sour cream, and cheese at the end.

• Instant Pot: Sauté bacon, onion, and garlic on Sauté mode.

  Add flour, then broth and potatoes. Pressure cook 8 minutes; quick release. Mash a bit, then add milk, sour cream, and cheese on Keep Warm.

• Lighter version: Skip bacon, use 2 tbsp olive oil, low-fat milk, and Greek yogurt.

  Add smoked paprika and a splash of Worcestershire for depth.

• Veggie-loaded: Add 1 cup finely diced carrots and celery with the onions. Stir in a handful of baby spinach at the end to wilt.
• Spicy kick: Add 1/2 tsp cayenne or a diced jalapeño with the onions, and finish with hot sauce. You’re welcome.
• Gluten-free: Swap flour for 1:1 gluten-free blend or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added after potatoes cook.

FAQ

Can I use leftover baked potatoes?

Yes.

Dice them and add after the broth comes to a simmer. Reduce simmer time to 8–10 minutes since they’re already cooked, and mash lightly to thicken.

What cheese melts best?

Freshly shredded sharp or extra-sharp cheddar is ideal. For ultra-smooth melt, mix in a little Monterey Jack or Gouda with the cheddar.

How do I keep the soup from getting grainy?

Use fresh-shredded cheese, keep the heat low when adding dairy, and avoid boiling after the cheese goes in.

If it thickens too much, whisk in warm milk.

Can I make it vegetarian?

Absolutely. Skip bacon, use butter or olive oil, and vegetable broth. For smoky vibes, add smoked paprika and a dash of liquid smoke (tiny splash).

Will it thicken as it cools?

Yes.

Potatoes release starch, so the soup tightens up. On reheating, just add a splash of milk or broth to loosen to your preferred texture.

What potatoes work best?

Russets for classic, fluffy body. Yukon Golds for a slightly creamier, naturally buttery finish.

Avoid waxy reds—they don’t break down enough for that silky base.

Can I make it ahead for a party?

For sure. Cook a day ahead, cool, and chill. Reheat gently and set out a toppings bar—bacon, chives, cheese, hot sauce—so everyone can build their perfect bowl.

In Conclusion

Loaded Baked Potato Soup is the comfort flex that never fails: creamy, cheesy, smoky, and fast enough for Tuesday but impressive enough for company.

It’s forgiving, customizable, and consistently “wait, you made this?” good. Keep the bacon crisp, the cheese fresh-shredded, and the heat low, and you’ll nail it every time. Now grab a spoon and make your couch very, very happy.