Ultimate Creamy Loaded Baked Potato Soup Recipe

Introduction

This ultimate creamy loaded baked potato soup is a warm, comforting bowl packed with crispy bacon, sharp cheddar cheese, and fresh green onions. It’s like enjoying all the best parts of a loaded baked potato transformed into a rich, velvety soup perfect for any cozy meal.

Ingredients

• 6 slices thick-cut bacon, diced
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2.5 pounds russet potatoes, peeled and cubed into 1/2-inch pieces
• 4 cups chicken broth (or vegetable broth)
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/4 cup fresh chives or green onions, sliced

Instructions

1. Step 1: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper-towel-lined plate. Keep about 2 tablespoons of bacon drippings in the pot.
2. Step 2: Add the butter and diced onion to the pot. Sauté for 3-5 minutes until the onion is translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
3. Step 3: Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps.
4. Step 4: Add the cubed potatoes to the liquid. Bring to a gentle boil, then reduce heat to medium-low. Simmer, uncovered, for 15-20 minutes or until the potatoes are fork-tender.
5. Step 5: Use a potato masher to crush about half of the potatoes directly in the pot to thicken the soup. Stir in the heavy cream, sour cream, and 1.5 cups of the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
6. Step 6: Taste and season with salt and pepper. Serve hot, topped with the reserved crispy bacon, the remaining cheddar cheese, and fresh green onions.

Tips & Variations

• For a chunkier soup, mash the potatoes only slightly. For a smoother texture, use an immersion blender before adding bacon and cheese toppings.
• Substitute Yukon Gold potatoes for a naturally buttery flavor and firmer texture.
• Use applewood-smoked bacon for a deeper smoky flavor, or omit bacon and use olive oil for a vegetarian version.
• For a gluten-free soup, replace all-purpose flour with a 1:1 gluten-free flour blend.
• Try adding steamed broccoli and diced ham for a fully loaded variation.
• For a richer twist, use all heavy cream instead of milk and stir in cream cheese with the cheddar.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if needed to loosen the soup. You can also freeze the soup before adding sour cream and cheese; thaw and reheat, then stir in the dairy and cheese just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the bacon and sauté the onions in olive oil instead of bacon fat. Use vegetable broth in place of chicken broth to keep it vegetarian.

How do I prevent the cheese from becoming grainy?

Always add cheese gradually over low heat and stir continuously. High heat can cause the cheese to separate and become grainy.

Ultimate Creamy Loaded Baked Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

This Ultimate Creamy Loaded Baked Potato Soup is a velvety, comforting bowl packed with tender potatoes, crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for cozy dinners, this rich and flavorful soup blends the classic flavors of a loaded baked potato into a smooth, creamy soup with a hint of smoky paprika for added depth.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 bowls 1x
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

The Aromatic Base:

• 6 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 3–4 cloves garlic, minced

The Heart of the Soup:

• 3 pounds russet potatoes, peeled and cut into 1/2-inch cubes
• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup all-purpose flour

The Creamy Elements:

• 2 cups whole milk or half-and-half
• 1 cup full-fat sour cream
• 2 cups shredded sharp cheddar cheese

The Essential Seasonings:

• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

The Grand Finale Toppings:

• Additional shredded cheddar cheese
• Thinly sliced green onions or chives
• Extra sour cream
• Crumbled cooked bacon
• Optional: finely diced red onion, shredded Monterey Jack cheese, hot sauce

Instructions

1. Prep Your Potatoes: Peel and cube the russet potatoes into 1/2-inch pieces. Place cubed potatoes in cold water to prevent browning, then drain well before use.
2. Prepare Aromatics and Bacon: Dice the onion, mince the garlic, and chop the bacon. This mise en place makes cooking smooth.
3. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon until crisp. Use a slotted spoon to remove bacon to a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in the pot.
4. Sauté Onions and Garlic: Add butter and diced onion to the bacon fat; cook 5-7 minutes until onion is translucent. Add minced garlic and sauté for an additional 1 minute until fragrant—avoid burning.
5. Make the Roux: Sprinkle flour over the onion and butter mixture. Whisk constantly and cook 1-2 minutes to remove raw flour taste and create a thickening base.
6. Add Liquids: Gradually pour in chicken broth while whisking vigorously to prevent lumps. Then add milk or half-and-half, whisking until smooth.
7. Simmer Potatoes: Stir in cubed potatoes, dried thyme, and smoked paprika. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 15-20 minutes until potatoes are fork-tender and soup thickens slightly.
8. Blend for Creaminess: Optional but recommended: use an immersion blender to pulse about half the soup for a creamy texture with chunks, or blend 2-3 cups in a blender and return to pot.
9. Add Dairy and Cheese: Reduce heat to low. Stir in sour cream until smooth. Gradually add shredded cheddar cheese in small handfuls, stirring constantly to melt and avoid graininess.
10. Season and Finish: Taste and add salt and freshly ground black pepper carefully, considering saltiness of bacon and cheese. Stir in half of the reserved bacon pieces.
11. Serve: Ladle hot soup into bowls. Top with remaining crispy bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions or chives. Serve immediately for best flavor.

Notes

• For chunkier soup, mash potatoes lightly; for smoother texture, blend more thoroughly.
• Cook roux fully to avoid raw flour taste and build deeper flavor.
• Simmer uncovered to allow soup to thicken by evaporation; adjust consistency when reheating by adding broth or milk.
• Add cheese gradually over low heat to prevent separation or grainy texture.
• Soup tastes better the next day; store refrigerated for up to 3 days and reheat gently.
• Freeze soup before adding sour cream and cheese; thaw and add dairy before serving.
• For vegetarian version, omit bacon and use olive oil to sauté onions; substitute vegetable broth.
• Try variations like adding steamed broccoli and diced ham, or replacing half the potatoes with cauliflower for a low-carb version.
• Serve with crusty bread, cheddar biscuits, or a crisp salad for a complete meal.

Keywords: loaded baked potato soup, creamy potato soup, bacon cheddar soup, comfort food soup, easy potato soup, stovetop soup