Loaded Baked Potato Soup is one of those recipes that turns a simple weeknight into something special. I still remember the first time I made this soup on a chilly November evening. My kids walked in from soccer practice, and the smell of simmering bacon and melted cheddar had them hovering around the stove before they even dropped their backpacks.
Table of Contents
Ingredients for Loaded Baked Potato Soup
I’ve tested this recipe more times than I can count, and these exact ingredients create the perfect balance of creamy, savory, and satisfying. The key is using russet potatoes because they break down beautifully and create that thick, velvety texture we’re after. I always cook my bacon first and set it aside, which lets me focus on building the soup base without rushing.
- 4 large russet potatoes, scrubbed and diced into 1/2-inch cubes
- 4 cups chicken broth or vegetable broth (I usually use low-sodium to control the salt level)
- 1 medium onion, diced
- 3 cloves garlic, minced (fresh garlic makes such a difference here)
- 1 cup heavy cream (I recommend not substituting with milk as it won’t be as rich)
- 1 cup sharp cheddar cheese, shredded (the sharper the cheese, the better the flavor)
- 1/2 cup sour cream (full-fat works best for creaminess)
- 4 slices bacon, cooked until crispy and crumbled (my preference is thick-cut bacon for better texture)
- 1/4 cup green onions, chopped (both white and green parts)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (in my experience, this adds incredible depth)
- 1/2 teaspoon smoked paprika (pro tip: this gives it that subtle smoky flavor)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking. This makes the process so much smoother and you won’t be scrambling to chop onions while your garlic burns. Also, if you haven’t cooked your bacon yet, do that first and set it aside.
Step 1: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onions turn soft and translucent. You’ll know they’re ready when they smell sweet and have no raw crunch left. Stir in the minced garlic and cook for just 1 minute until fragrant. Be careful not to let the garlic brown or it will taste bitter.
Step 2: Add your diced potatoes to the pot along with the broth. Sprinkle in the dried thyme, smoked paprika, and a generous pinch of salt and pepper. Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15 to 20 minutes until the potatoes are completely fork-tender. They should break apart easily when pressed with a spoon and look slightly translucent around the edges.
Step 3: Once the potatoes are tender, grab your immersion blender and blend the soup to your preferred consistency. I usually blend about three-quarters of it smooth and leave some chunks for texture. If you prefer completely smooth soup, blend for 30 to 45 seconds until no lumps remain. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Pro tip: never fill a blender more than halfway with hot liquid. Remove the center cap from the lid, cover with a folded kitchen towel, and hold firmly to allow steam to escape while preventing splatters.
Step 4: Return the blended soup to low heat and stir in the heavy cream, shredded cheddar cheese, and sour cream. Keep stirring gently until the cheese melts completely and everything is well combined, about 5 minutes. The soup should look creamy and glossy. If your cheese starts to clump, lower the heat and whisk vigorously until it smooths out. Taste it now and adjust the seasoning with more salt and pepper if needed.
Step 5: Ladle the soup into bowls and top each serving with crumbled bacon, a sprinkle of extra shredded cheese, and chopped green onions. The contrast between the hot soup and the cool toppings is what makes this dish restaurant-worthy.
Perfect Pairings for Loaded Baked Potato Soup
This soup is hearty enough to stand alone, but the right sides can turn it into a complete meal that satisfies everyone at the table.
Cheesy Ranch Potatoes and Smoked Sausage: If you want to make this a truly potato-forward meal, serve smaller portions of the soup alongside this hearty potato and sausage skillet. The ranch seasoning provides a nice contrast to the bacon and cheddar flavors in the soup.
Crusty Artisan Bread: A thick slice of sourdough or French bread is perfect for soaking up every last drop of that creamy broth. The crispy crust provides textural contrast to the smooth soup. You could also try a Sourdough Pesto Grilled Cheese for a more substantial accompaniment.
Simple Green Salad: Balance the richness of the soup with a light mixed greens salad dressed with a tangy vinaigrette. The acidity cuts through the creaminess beautifully and adds fresh vegetables to your meal.
Roasted Brussels Sprouts: The slight bitterness and crispy edges of roasted Brussels sprouts complement the savory, cheesy soup perfectly. Plus, you get extra vegetables on the plate without much effort.
Sheet Pan Sausage and Veggies: For a complete dinner spread, pair the soup with this easy sheet pan recipe. The roasted vegetables and sausage add protein and variety to round out the meal.
Coleslaw: A tangy, crunchy coleslaw adds freshness and crunch that contrasts nicely with the soup’s smooth texture. It’s especially good if you’re serving this in warmer weather.
Storage & Serving Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. I prefer using glass containers with tight-fitting lids to prevent the soup from absorbing other refrigerator odors. The soup will thicken as it sits, which is completely normal. When you’re ready to enjoy it again, reheat it gently on the stovetop over medium-low heat, stirring occasionally.
I recommend adding a splash of broth or cream when reheating to restore the original consistency. Heat it slowly to prevent the dairy from separating. If you’re making this ahead for meal prep, wait to add the toppings until you’re ready to serve so they stay fresh and crispy.
This soup is incredibly versatile beyond just dinner. I’ve served it in small cups as an appetizer for dinner parties, packed it in thermoses for soccer game days, and even enjoyed it for lunch with a side of crackers. For a vegetarian version, simply use vegetable broth and skip the bacon or replace it with crispy chickpeas for crunch. If you’re looking for more soup inspiration, try our Hearty Cheddar Garlic Herb Potato Soup or Sausage Potato Soup for different takes on potato-based comfort food.
FAQs
Can I freeze Loaded Baked Potato Soup?
While you can freeze this soup, dairy-based soups sometimes separate when thawed. If you plan to freeze it, I’d suggest freezing the base before adding the cream, cheese, and sour cream. Add the dairy when you reheat it for the best texture.
How can I make this soup thicker?
If your soup is too thin, mash some of the potato chunks against the side of the pot with a wooden spoon, or blend a bit more of the soup. You can also let it simmer uncovered for a few extra minutes to reduce the liquid naturally.
What other toppings work well with this soup?
Beyond the classic bacon and cheese, try crispy fried onions, chives, crumbled tortilla chips, diced avocado, or even a dollop of Greek yogurt. Each adds a different flavor dimension and keeps the soup interesting if you’re making it regularly.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- If you haven’t already, cook the bacon slices until crispy, then crumble and set aside for topping.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onions turn soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with the broth. Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15 to 20 minutes until the potatoes are completely fork-tender and slightly translucent around the edges.
- Once the potatoes are tender, use an immersion blender to blend the soup to your preferred consistency, leaving some chunks for texture. For completely smooth soup, blend for 30 to 45 seconds. If using a regular blender, transfer soup in batches (never more than halfway full), remove the center lid cap, cover with a folded kitchen towel, and blend until smooth.
- Return the blended soup to low heat and stir in the heavy cream, shredded cheddar cheese, and sour cream. Keep stirring gently until the cheese melts completely and everything is well combined, about 5 minutes. If cheese clumps, lower heat and whisk vigorously. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into serving bowls and top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Notes
