Why Make This Recipe
Loaded Baked Potato Soup is perfect for chilly days when you crave something warm and filling. This comforting dish combines the goodness of baked potatoes with creamy soup, making it a hearty meal. It’s simple to prepare, requires basic ingredients, and offers a delicious flavor that everyone will enjoy. Plus, it’s an excellent way to use up ingredients you might already have at home.
How to Make Comforting Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Directions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese fully melts and the soup is heated through, around 5 more minutes. Taste and adjust seasoning if necessary.
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
How to Serve Comforting Loaded Baked Potato Soup
Serve the soup hot in bowls, garnished with crumbled bacon, more cheddar cheese, and chopped green onions. It pairs well with crusty bread or a side salad for a complete meal.
How to Store Comforting Loaded Baked Potato Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it in freezer-safe containers for up to 2 months. Just remember to thaw it in the refrigerator before reheating.
Tips to Make Comforting Loaded Baked Potato Soup
- For a thicker soup, cook it longer to let it reduce.
- Feel free to add more vegetables like carrots or celery for added nutrition.
- You can use different types of cheese for a twist, like pepper jack or gouda, for extra flavor.
Topping Bar & Serving Ideas
Turn dinner into a cozy, customizable soup night with a simple topping bar.
Classic “loaded” toppers: Extra sharp cheddar, crispy bacon, sliced green onions, and a dollop of sour cream.
Crunch & texture: Buttered croutons, crushed kettle chips, toasted panko, or roasted chickpeas.
Fresh lifts: Chopped chives, parsley, or a little minced dill; a squeeze of lemon to brighten rich flavors.
Smoky & spicy: Smoked paprika dusting, hot sauce, chili crisp, or a pinch of cayenne.
Cheese swaps: Smoked Gouda for depth, Gruyère for nutty notes, pepper jack for a gentle kick.
Side pairings: Crusty bread, garlic toast, simple green salad with vinaigrette, or roasted broccoli on the side.
Variation
You can turn this soup into a loaded chili by adding cooked ground beef or turkey, beans, and spices. It can easily transform into a vegetarian dish by using vegetable broth and skipping the bacon.
FAQs
Can I use different types of potatoes?
Yes. Russet potatoes are the classic choice—they’re starchy, break down easily, and naturally thicken the soup into that “baked potato” creaminess. Yukon Gold potatoes stay a bit waxier and produce a silky, slightly buttery texture with more intact pieces. Red potatoes hold their shape the most and are great if you prefer a chunkier finish. Whatever you choose, keep the dice uniform so everything cooks evenly and reaches fork-tender at the same time.
Can I make this soup ahead of time?
Absolutely. Prepare as directed, then cool completely before refrigerating for up to 3 days. Reheat gently over low to medium-low heat, stirring often—avoid a hard boil so the dairy stays smooth and creamy. If the soup thickens in the fridge (it often does), whisk in warm broth or milk, 1–2 tablespoons at a time, until it’s ladle-smooth again. Add toppings—bacon, extra cheddar, green onions—right before serving so the bacon stays crisp and the aromatics stay fresh.
Is this soup gluten-free?
Yes, the recipe is naturally gluten-free as written. Potatoes thicken the soup without flour, and none of the listed ingredients inherently contain gluten. Still, it’s smart to double-check labels on items like broth, bacon, and shredded cheese for hidden additives or cross-contamination warnings. If you ever want it thicker, simply blend a bit more of the soup rather than adding a flour-based thickener to keep it gluten-free.
Comforting Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
Cooking
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese fully melts and the soup is heated through, around 5 more minutes. Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.