Imagine coming home on a chilly evening, wrapping your hands around a steaming bowl of creamy, hearty goodness. That’s exactly what you get with this Ultimate Loaded Baked Potato Soup. Packed with tender potatoes, crispy bacon, melted cheese, and a dollop of sour cream, it’s everything you love about a loaded baked potato but in a cozy soup form. Trust me, this recipe will quickly become a family favorite!

I’ve always had a soft spot for baked potatoes—they’re simple, versatile, and downright comforting. But turning them into a soup is a game-changer. Whether you’re hosting friends or just need a hug in a bowl, this recipe delivers warmth and flavor in every spoonful. Plus, it’s super customizable, so you can make it perfect for your taste buds.

The Story Behind Loaded Baked Potato Soup

Did you know that the humble potato has been a staple in kitchens worldwide for centuries? Originating in South America, potatoes found their way to Europe in the 16th century and eventually became a beloved comfort food. The idea of a “loaded baked potato” likely emerged from the need to make a simple dish heartier and more flavorful. Add cheese, bacon, and sour cream, and voilà—a classic was born!

For this soup, I was inspired by chilly nights spent curled up with comfort food. It’s the perfect blend of creamy, savory, and smoky flavors. My mom used to make a simpler version, and I’ve added my own twist over the years—like a sprinkle of green onions for that fresh, zesty kick. It’s the kind of recipe that feels like home, especially when paired with crusty bread or a side salad.

What I love most about this dish is how it brings people together. Whether it’s a casual dinner or a holiday gathering, this Ultimate Loaded Baked Potato Soup has a way of making everyone feel cozy and cared for. And honestly, isn’t that what good food is all about?

Ingredients for the Ultimate Loaded Baked Potato Soup

Russet potatoes: These are the best for a creamy texture. Look for firm, unblemished potatoes. If you’re out of russets, Yukon Golds work too, though they’ll give a slightly different flavor.
Thick-cut bacon: The smoky, salty goodness of bacon is a must. Turkey bacon or a vegetarian bacon alternative can work for dietary needs.
Cheddar cheese: Sharp cheddar adds tang and depth. Freshly grated is best for melting. You can substitute with Colby or Monterey Jack if needed.
Heavy cream: This creates the rich, velvety texture. Substitute with half-and-half or a plant-based cream if preferred.
Chicken broth: A flavorful base for the soup. You can use vegetable broth for a vegetarian version.
Sour cream: Adds tanginess and creaminess. Greek yogurt is a great lower-fat alternative.
Green onions: For that fresh, oniony kick. Chives work well too.
Butter and flour: These form the roux, which thickens the soup. For gluten-free, use a gluten-free flour blend.
Salt and pepper: Adjust to taste. A pinch of smoked paprika or cayenne can add a little extra flair.

Pro tip: Store your potatoes in a cool, dark place to keep them fresh longer. And when it comes to bacon, I always cook a little extra—it’s hard to resist snacking while you cook!

Equipment You’ll Need

Large pot or Dutch oven: A sturdy pot is essential for cooking the soup evenly.
Whisk: Perfect for ensuring a smooth roux without lumps.
Potato masher or immersion blender: For achieving your desired texture—chunky or smooth.
Cheese grater: Freshly grated cheese melts much better than pre-shredded.

If you don’t have an immersion blender, a regular blender works too—just let the soup cool slightly before blending in batches. And if you’re like me and love one-pot meals, a good-quality Dutch oven is worth every penny!

Step-by-Step Preparation Method

Prep your ingredients: Peel and dice 4 large russet potatoes (around 2 lbs/900g). Chop 6 slices of thick-cut bacon and finely slice 3 green onions.
Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Make the roux: Add 4 tbsp (60g) of butter to the pot. Once melted, whisk in 4 tbsp (30g) of all-purpose flour. Cook for 1-2 minutes until golden and bubbly.
Add the liquids: Slowly pour in 4 cups (950ml) of chicken broth, whisking constantly to avoid lumps. Stir in 2 cups (475ml) of heavy cream.
Add potatoes: Toss in the diced potatoes and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Blend or mash: Use a potato masher for a chunky texture or an immersion blender for a smoother soup. (I like a mix of both!)
Season and finish: Stir in 1 cup (100g) of shredded cheddar cheese and 1/2 cup (120g) of sour cream. Season with salt and pepper to taste.
Top and serve: Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese. Serve hot and enjoy!

Tip: If the soup feels too thick, add a splash of broth or cream to adjust the consistency. And don’t skip the toppings—they’re what make this soup truly loaded!

Cooking Tips & Techniques

Getting the perfect texture for your Ultimate Loaded Baked Potato Soup is all about balance. Here’s what I’ve learned:

Don’t overcook the potatoes—they should be tender but not mushy.
Whisk constantly when making the roux to avoid clumps.
If reheating, add a splash of broth or cream to refresh the soup’s texture.
For extra smoky flavor, use smoked bacon or add a pinch of smoked paprika.

And here’s a mistake I made once: blending the soup while it was still piping hot. Let it cool slightly to avoid splashes (and burns!).

Variations & Adaptations

Vegetarian: Swap the bacon for smoked paprika or veggie bacon, and use vegetable broth.
Low-carb: Replace half the potatoes with cauliflower for a lighter version.
Spicy: Add diced jalapeños or a dash of hot sauce for a kick.

One of my favorite tweaks is adding roasted garlic for extra depth of flavor. It’s subtle but so delicious!

Serving & Storage Suggestions

This soup is best served hot with a crusty baguette or garlic bread on the side. A simple green salad or roasted veggies make great pairings too.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally. If freezing, leave out the sour cream and cheese, and add them when reheating for the best texture.

Nutritional Information & Benefits

Each serving (about 1 1/2 cups) contains approximately:

Calories: 400
Protein: 15g
Carbs: 35g
Fat: 20g

Potatoes are a great source of potassium and vitamin C, while cheese and sour cream add calcium. Just keep an eye on portion sizes if you’re watching your calorie intake!

Conclusion

This Ultimate Loaded Baked Potato Soup is the perfect way to bring comfort and warmth to your table. Whether you stick to the classic recipe or try one of the variations, it’s bound to be a hit. I love how customizable it is—every bowl can be a little different!

Give it a try and let me know how it turns out in the comments below. What toppings did you choose? Got a variation you swear by? Don’t forget to share this recipe with friends and family—it’s too good to keep to yourself. Happy cooking!

FAQs

Can I make this soup ahead of time?

Absolutely! Just store it in the fridge and reheat gently, adding a splash of broth or cream to refresh the texture.

What’s the best way to thicken the soup?

The roux (butter and flour mixture) thickens the soup perfectly. For extra thickness, you can mash more of the potatoes.

Can I freeze this soup?

Yes, but leave out the sour cream and cheese until reheating to avoid a grainy texture.

What’s a good vegetarian topping?

Try crispy fried onions, croutons, or a sprinkle of smoked paprika for a bacon-like flavor.

How can I make this soup dairy-free?

Use plant-based cream and cheese, and replace sour cream with a dairy-free yogurt or cashew cream.

Loaded Baked Potato Soup Recipe Perfect for Cozy Nights