Loaded Baked Potato Soup Recipe Easy Comfort Food

Introduction

The rich smell of bacon sizzling on the stove and the creamy texture of potatoes coming together in a warm, hearty soup—there’s nothing quite like it. Loaded baked potato soup is the ultimate comfort food that feels like a hug in a bowl. It’s the kind of meal that brings people together, wraps them in warmth, and satisfies in every way possible.

I first made this recipe on a chilly evening when I needed something quick and cozy for dinner. It was one of those days where you just want to curl up with a blanket and indulge in something that feels like home. This recipe has been my go-to ever since. It’s simple, packed with flavor, and always gets rave reviews from my family and friends.

Loaded with crispy bacon, gooey cheese, and tender potatoes, this soup is everything you love about a baked potato but in a creamy, spoonable form. And the best part? It’s super easy to make with ingredients you probably already have in your kitchen. Whether you’re looking for a quick weeknight dinner or something to impress guests, this loaded baked potato soup recipe is guaranteed to hit the spot.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, this soup is perfect for busy evenings or when you’re craving something hearty without spending hours in the kitchen.
• Simple Ingredients: No fancy shopping trips required—you likely have everything you need on hand.
• Incredible Flavor: The combination of crispy bacon, sharp cheddar cheese, and creamy potatoes creates a mouthwatering balance of savory goodness.
• Perfect Comfort Food: Ideal for chilly nights, lazy weekends, or when you just need a little warmth in your life.
• Customizable: You can adapt this recipe for different diets or preferences with simple substitutions. (More on that later!)

What makes this recipe stand out is the attention to detail. Sautéing the bacon first amplifies the flavor while blending a portion of the soup creates a creamy base without needing heavy cream. Trust me, once you make this, it’ll become a regular in your rotation.

What Ingredients You Will Need

This recipe uses everyday ingredients that come together to create a comforting and indulgent dish. Here’s what you’ll need:

• Russet potatoes: Peeled and cubed (perfect for their fluffy texture).
• Bacon: Thick-cut for maximum flavor and crunch.
• Butter: Unsalted, for sautéing and adding richness.
• Yellow onion: Diced finely for a sweet, subtle flavor.
• Garlic: Minced (adds a savory depth).
• Chicken broth: Low-sodium preferred to control salt levels.
• Whole milk: For creaminess (you can substitute with half-and-half).
• Cheddar cheese: Shredded sharp cheddar for bold flavor.
• Sour cream: Adds tanginess and pairs perfectly with the potatoes.
• Green onions: Chopped for garnish.
• Salt and pepper: To taste (don’t skimp on seasoning!).

For a gluten-free version, skip the flour used for thickening and blend more of the soup to achieve the right texture. You can also swap out sour cream for Greek yogurt if you want a slightly lighter option.

Equipment Needed

• Large pot: A heavy-bottomed pot or Dutch oven works best to prevent scorching.
• Immersion blender: For blending the soup directly in the pot (a regular blender works too).
• Cutting board and knife: To prep your veggies and bacon.
• Ladle: For serving the soup.
• Cheese grater: Freshly shredded cheese melts better than pre-shredded!

If you don’t have an immersion blender, you can carefully transfer a portion of the soup to a regular blender for smoothness. Just let it cool slightly first to avoid splattering.

Preparation Method

1. Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté the onion and garlic: Add the butter to the pot and melt it. Toss in the chopped onion and sauté for 4–5 minutes until translucent. Add the minced garlic and cook for 1–2 minutes, until fragrant.
3. Add the potatoes: Stir the cubed potatoes into the pot, ensuring they’re coated in the buttery onion mixture. Season with salt and pepper.
4. Add the chicken broth: Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.
5. Blend the soup: Use an immersion blender to puree about half of the soup directly in the pot. This will create a creamy base while still leaving some potato chunks for texture.
6. Add the milk and sour cream: Stir in the whole milk and sour cream, then let the soup simmer for another 5 minutes. Taste and adjust the seasoning.
7. Add the cheese: Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
8. Serve and garnish: Ladle the soup into bowls and top with crispy bacon, chopped green onions, and extra cheese if desired.

Tip: If your soup becomes too thick, add a splash of milk or broth to thin it out to your preferred consistency.

Cooking Tips & Techniques

• Don’t rush the bacon: Cook it over medium heat to render the fat and achieve perfect crispiness.
• Cut evenly: Dice your potatoes into uniform pieces for even cooking.
• Blend carefully: If using a regular blender, let the soup cool slightly and blend in small batches to avoid spills.
• Season gradually: Taste throughout the cooking process to ensure the soup is perfectly seasoned.
• Get creative with toppings: Add a dollop of sour cream, crumbled croutons, or even diced avocado for a fun twist.

My biggest tip? Save some bacon grease—it’s liquid gold for flavor and takes this soup to a new level!

Variations & Adaptations

• Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smokiness.
• Low-carb: Replace potatoes with cauliflower florets for a lighter, keto-friendly version.
• Spicy twist: Add diced jalapeños and a dash of cayenne pepper for a kick of heat.
• Dairy-free: Use almond milk and dairy-free cheese alternatives, plus coconut yogurt instead of sour cream.
• Loaded toppings: Swap out cheddar for a blend of pepper jack and gouda, or add crumbled sausage for extra protein.

Personally, I love swapping out green onions for chives when I’m feeling fancy—they give the soup a lovely, delicate onion flavor.

Serving & Storage Suggestions

This loaded baked potato soup is best served warm, topped with your favorite garnishes like crispy bacon, green onions, and shredded cheese. Pair it with a crusty baguette or a side of garlic bread for dipping, and you’ve got a meal that’s as cozy as it is satisfying.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup over low heat on the stove, stirring occasionally, or microwave in 30-second intervals until heated through.

If you want to freeze the soup, skip adding the sour cream and cheese during cooking. Freeze the base, then add the dairy components when reheating for the best texture.

Nutritional Information & Benefits

This loaded baked potato soup is indulgent but surprisingly balanced. A serving provides a good dose of protein from the bacon and cheese, along with potassium from the potatoes. The whole milk and sour cream contribute calcium, while green onions add a touch of vitamins A and C.

For those watching their diet, consider using low-fat dairy options and turkey bacon to reduce the calorie count. Keep in mind that this soup is a treat—it’s meant to be enjoyed without guilt!

Conclusion

If you’re looking for a recipe that hits all the right notes—comfort, flavor, ease, and crowd-pleasing appeal—this loaded baked potato soup has it all. It’s the kind of meal that feels like a celebration of simple ingredients and cozy evenings at home.

Loaded Baked Potato Soup Recipe Easy Comfort Food

Print Recipe

A creamy, hearty soup loaded with crispy bacon, gooey cheese, and tender potatoes—everything you love about a baked potato in spoonable form.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 Russet potatoes, peeled and cubed
• 6 slices thick-cut bacon
• 2 tablespoons unsalted butter
• 1 yellow onion, diced finely
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 green onions, chopped for garnish
• Salt and pepper to taste

Instructions

1. Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Add the butter to the pot and melt it. Sauté the diced onion for 4–5 minutes until translucent. Add the minced garlic and cook for 1–2 minutes until fragrant.
3. Stir the cubed potatoes into the pot, ensuring they’re coated in the buttery onion mixture. Season with salt and pepper.
4. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender.
5. Use an immersion blender to puree about half of the soup directly in the pot, creating a creamy base while leaving some potato chunks for texture.
6. Stir in the whole milk and sour cream, then let the soup simmer for another 5 minutes. Taste and adjust the seasoning.
7. Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
8. Ladle the soup into bowls and top with crispy bacon, chopped green onions, and extra cheese if desired.

Notes

Save some bacon grease for added flavor. If the soup becomes too thick, add a splash of milk or broth to thin it out. For a gluten-free version, skip the flour and blend more of the soup.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6
• Sodium: 850
• Fat: 25
• Saturated Fat: 12
• Carbohydrates: 40
• Fiber: 3
• Protein: 15

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