Creamy Loaded Baked Potato Soup – Cozy, Comforting, and Satisfying

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There’s something special about a bowl of loaded baked potato soup. It’s rich, creamy, and layered with flavors you’d find on your favorite loaded potato—bacon, cheddar, chives, and a touch of tangy sour cream. This version is hearty without feeling heavy, and it’s easy enough for a weeknight.

You’ll get all the comfort of a baked potato in a spoonable, soul-warming form. Make it once, and it’ll earn a spot in your regular rotation.

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Creamy Loaded Baked Potato Soup - Cozy, Comforting, and Satisfying

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 6 medium russet potatoes (about 2.5–3 pounds), scrubbed
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for richer soup)
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 2 green onions or chives, thinly sliced (plus more for garnish)
• Optional toppings: extra bacon, extra cheddar, sour cream, hot sauce

Instructions

• Bake the potatoes: Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork. Place directly on the oven rack and bake 50–60 minutes until tender when pierced. Let cool until safe to handle.
• Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp, 7–9 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat.
• Sauté aromatics: Add onion to the pot and cook until soft and translucent, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
• Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flour taste. Don’t let it brown too much.
• Add liquids: Slowly whisk in the broth, a little at a time, until smooth. Add milk and bring to a gentle simmer, stirring often so nothing sticks.
• Prep the potatoes: Split the baked potatoes. Scoop out most of the flesh and roughly mash it with a fork. Chop some of the skins if you like a rustic texture.
• Thicken the soup: Stir the mashed potato into the pot. Simmer 10–12 minutes, stirring frequently, until the soup thickens and the flavors come together.
• Finish creamy: Reduce heat to low. Stir in sour cream, 1.5 cups of the cheddar, half the cooked bacon, green onions, salt, pepper, and smoked paprika. Taste and adjust seasoning.
• Serve: Ladle into bowls and top with remaining cheddar, bacon, more chives, and a small dollop of sour cream. Add hot sauce if you like a little heat.

What Makes This Recipe So Good

• Classic flavors, done right: Smoky bacon, melty cheddar, and fresh chives bring that loaded-baked-potato vibe to every bite.
• Ultra creamy texture: A simple roux and a bit of sour cream create a silky base without needing heavy cream.
• Customizable: Keep it mild and creamy or add a kick with hot sauce, cayenne, or pepper jack.
• Great for leftovers: It reheats beautifully and thickens slightly, making bowls the next day even creamier.
• Budget-friendly comfort: Uses basic pantry ingredients and humble potatoes for a satisfying, affordable meal.

Ingredients

• 6 medium russet potatoes (about 2.5–3 pounds), scrubbed
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 cups whole milk (or half-and-half for richer soup)
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 2 green onions or chives, thinly sliced (plus more for garnish)
• Optional toppings: extra bacon, extra cheddar, sour cream, hot sauce

Instructions

1. Bake the potatoes: Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork.

   Place directly on the oven rack and bake 50–60 minutes until tender when pierced. Let cool until safe to handle.

2. Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp, 7–9 minutes. Transfer bacon to a paper towel–lined plate.

   Pour off all but 2 tablespoons of the bacon fat.

3. Sauté aromatics: Add onion to the pot and cook until soft and translucent, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flour taste.

   Don’t let it brown too much.

5. Add liquids: Slowly whisk in the broth, a little at a time, until smooth. Add milk and bring to a gentle simmer, stirring often so nothing sticks.
6. Prep the potatoes: Split the baked potatoes. Scoop out most of the flesh and roughly mash it with a fork.

   Chop some of the skins if you like a rustic texture.

7. Thicken the soup: Stir the mashed potato into the pot. Simmer 10–12 minutes, stirring frequently, until the soup thickens and the flavors come together.
8. Finish creamy: Reduce heat to low. Stir in sour cream, 1.5 cups of the cheddar, half the cooked bacon, green onions, salt, pepper, and smoked paprika.

   Taste and adjust seasoning.

9. Serve: Ladle into bowls and top with remaining cheddar, bacon, more chives, and a small dollop of sour cream. Add hot sauce if you like a little heat.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove over low heat, adding a splash of milk or broth to loosen. Stir often to keep it smooth.
• Freeze: Dairy-based soups can separate when frozen.

  If you must freeze, do so before adding sour cream and cheese. Thaw overnight, reheat gently, then stir in the dairy.

Health Benefits

• Potassium and fiber: Potatoes provide potassium for heart health and fiber for digestion, especially if you include some potato skin.
• Protein and calcium: Cheese, milk, and bacon bring protein, while dairy adds calcium for bones.
• Customizable balance: You can lighten the soup with low-fat milk, reduced-fat sour cream, and turkey bacon while keeping the flavor.
• Comfort that satisfies: A hearty bowl can prevent snacking later, helping you feel full and content.

What Not to Do

• Don’t rush the roux: Undercooked flour leaves a pasty taste. Give it at least a minute.
• Don’t boil after adding dairy: High heat can cause curdling and a grainy texture.

  Keep it at a gentle simmer or lower.

• Don’t skip seasoning: Potatoes need salt. Taste as you go and adjust at the end.
• Don’t overload with raw potato: Using only raw, cubed potatoes takes longer and can lead to uneven texture. Baked potatoes give better flavor and creaminess.
• Don’t add all the cheese at once over high heat: It can clump.

  Lower the heat and add gradually.

Variations You Can Try

• Broccoli cheddar twist: Stir in steamed, chopped broccoli and swap some cheddar for sharp white cheddar.
• Southwest style: Add cumin, chili powder, and a splash of hot sauce. Top with pepper jack, cilantro, and crushed tortilla chips.
• Loaded chicken potato: Fold in 1–2 cups of shredded rotisserie chicken for extra protein.
• Vegetarian: Use vegetable broth and skip bacon. Add smoked paprika or a few drops of liquid smoke for depth.
• Lighter version: Use 2% milk, reduced-fat sour cream, and fewer toppings.

  Thicken with an extra spoon of flour if needed.

• Extra rustic: Keep more potato skin and only partially mash the potatoes for a chunkier soup.

FAQ

Can I use leftover mashed potatoes?

Yes. Stir in 2–3 cups of mashed potatoes after the liquids simmer. You may need extra broth or milk to reach the right consistency.

Adjust salt since mashed potatoes are often already seasoned.

What are the best potatoes for this soup?

Russets are ideal because they bake fluffy and break down into a creamy texture. Yukon golds work too and give a naturally buttery flavor, though the soup will be slightly less fluffy.

How do I make it gluten-free?

Skip the flour and use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Add it near the end, simmer briefly, and then stir in the dairy.

Can I make it in a slow cooker?

Yes, with a tweak.

Add onions, garlic, potatoes (peeled and cubed), broth, and seasonings to the slow cooker and cook on low 6–7 hours. Mash some potatoes, then stir in warm milk, sour cream, cheese, and bacon on low until melted and smooth.

How can I thicken the soup without more flour?

Mash additional cooked potato into the pot or blend a cup of the soup with an immersion blender, then stir it back in. Both methods add body without changing flavor.

Why did my cheese turn grainy?

Cheese can seize if the soup is too hot.

Remove from heat, let it cool slightly, then add cheese in small handfuls, stirring until melted before adding more.

Is there a dairy-free option?

Use unsweetened oat milk or cashew milk and a dairy-free cheddar. Skip sour cream or use a dairy-free version. The texture will still be creamy with the potato base.

Final Thoughts

Creamy Loaded Baked Potato Soup is classic comfort made simple.

It packs in rich, familiar flavors and leaves room for your own twist. Keep the toppings generous, the heat gentle, and the seasoning confident. With a warm loaf of bread or a crisp side salad, this soup turns an ordinary night into something a little cozier.