If you are searching for the ultimate comfort food, look no further than this Creamy Loaded Baked Potato Soup Recipe. It’s the perfect harmony of velvety creaminess, tender baked potatoes, and the irresistible flavors of cheddar cheese, smoky bacon, and fresh green onions all coming together in one luscious bowl. Every spoonful feels like a warm hug, making it an absolute must-make for chilly evenings or whenever you crave a hearty, soul-satisfying meal.

Creamy Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Loaded Baked Potato Soup Recipe calls for simple, pantry-friendly ingredients that work in perfect harmony to create layers of flavor and texture. Each component plays a crucial role, whether it’s the creamy dairy that enriches the soup or the crispy bacon that adds a delightful crunch and smoky kick.

4 large russet potatoes, baked: The star of the dish, russets have a fluffy interior perfect for creamy soup.
1 tablespoon olive oil: Used to sauté onions, it brings subtle fruitiness and helps build flavor.
1 small onion, finely chopped: Adds sweetness and depth when cooked down slowly.
2 cloves garlic, minced: Delivers an aromatic punch that brightens the soup.
1/4 cup all-purpose flour: Acts as a thickening agent, giving the soup a rich, silky body.
3 cups chicken broth: Provides a savory liquid base that enriches the potatoes perfectly.
2 cups whole milk: Adds creaminess and smooth texture.
1 cup heavy cream: Boosts the lusciousness and velvety mouthfeel.
1 teaspoon salt: Enhances and balances all the flavors.
1/2 teaspoon black pepper: Adds subtle warmth and depth without overpowering.
1/2 teaspoon smoked paprika: Gives a gentle smoky note that complements the bacon.
1 1/2 cups sharp cheddar cheese, shredded: Brings that gooey, tangy cheesiness you expect from loaded potato soup.
1/2 cup sour cream: Adds tang and richness, rounding out the creamy texture.
6 slices bacon, cooked and crumbled: Delivers crisp texture and smoky flavor that make this soup truly memorable.
2 green onions, sliced: Provides fresh color and a mild onion bite as a perfect finishing touch.
Extra shredded cheddar cheese for topping: Because you can never have too much cheese!
Extra sour cream for serving: For dolloping on top and adding an extra tangy creaminess.

How to Make Creamy Loaded Baked Potato Soup Recipe

Step 1: Bake and Prep the Potatoes

Start by preheating your oven and baking the russet potatoes until they are perfectly fork-tender. This step ensures the potatoes are soft enough to break down into the soup while still maintaining some texture. Once baked, allow them to cool, then peel off the skin and dice the potatoes into bite-sized pieces for the perfect balance of tenderness throughout the soup.

Step 2: Sauté the Aromatics

In a large pot, warm up the olive oil over medium heat. Add the finely chopped onion and let it cook slowly until translucent and sweet. This slow cooking draws out the natural sugars, providing a wonderful base flavor. Stir in the minced garlic next, cooking for just about a minute until fragrant, infusing the soup with that unmistakable savory goodness.

Step 3: Make the Roux

Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 to 2 minutes. This cooks out the raw flour taste and helps thicken the soup without lumps. The roux is a crucial step that gives the soup its signature creamy body.

Step 4: Incorporate Liquids

Slowly whisk in the chicken broth until the mixture becomes smooth and velvety. Gradually add the whole milk and heavy cream while stirring continuously; this slow incorporation prevents curdling and promotes a silky consistency. Bring everything to a gentle simmer, setting the stage for the flavors to come alive.

Step 5: Season and Simmer

Add salt, black pepper, and smoked paprika to the pot. The paprika adds a subtle smoky warmth that pairs beautifully with the bacon’s flavor. Next, stir in the diced baked potatoes and let them heat through for about 10 minutes, allowing the potatoes to break down slightly and thicken the soup naturally while still keeping some delightful chunks.

Step 6: Add Cheese and Sour Cream

Remove the pot from the heat and stir in the shredded sharp cheddar cheese until it melts smoothly into the soup. This is where the magic really happens—your soup turns luxuriously creamy and cheesy. Finish by mixing in the sour cream for an extra touch of tang and richness, balancing the flavors beautifully.

Step 7: Serve Hot and Enjoy

Now your soup is ready to serve! Ladle it into bowls and get ready for an unforgettable experience.

How to Serve Creamy Loaded Baked Potato Soup Recipe

Garnishes

The magic of a loaded baked potato soup really shines through in the toppings. Crumbled crispy bacon, freshly sliced green onions, extra sharp cheddar cheese, and a dollop of sour cream all add vibrant textures and layers of flavor that make each spoonful special and satisfying. Don’t be shy with the toppings—they transform this soup from delicious to extraordinary.

Side Dishes

This soup pairs wonderfully with simple sides that complement its richness. Try serving it alongside a fresh green salad with a tangy vinaigrette, crusty artisan bread for dipping, or a crisp coleslaw to add a refreshing crunch. These sides create a balanced, hearty meal that leaves everyone smiling.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls or hollowed-out baked potatoes. You can also sprinkle some finely chopped chives or paprika on top for a pop of color. If you want to turn this into an elegant starter, serve small portions garnished with a crisp bacon strip leaning across the bowl or a swirl of sour cream and cheese artfully drizzled on top.

Make Ahead and Storage

Storing Leftovers

Cool any unused soup to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful as freshly made soup.

Freezing

You can freeze this Creamy Loaded Baked Potato Soup Recipe in freezer-safe containers for up to 3 months. Keep in mind that the texture might change slightly after freezing because of the dairy, so thaw and reheat gently to maintain its creamy consistency.

Reheating

Reheat the soup on the stovetop over low to medium heat, stirring frequently to prevent sticking and to help bring back that silky smooth texture. If the soup is too thick after reheating, add a splash of milk or broth to loosen it up perfectly. Avoid microwaving for extended periods, as it can cause the dairy to separate.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon or substitute it with a smoky vegetarian alternative. The soup will still be hearty and bursting with flavor.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because they’re starchy and fluff up nicely when baked, creating the perfect texture for a creamy soup. Waxy potatoes may result in a chunkier and less creamy consistency.

Is it possible to use low-fat dairy instead of whole milk and cream?

You can substitute with lower-fat options, but keep in mind the soup may be less rich and creamy. If you want to maintain creaminess, consider adding a bit of cornstarch or extra cheese to compensate.

How can I make this soup spicier?

For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce along with the paprika. Fresh jalapeños or crushed red pepper flakes also work well to enhance heat without altering the core flavors.

Can I prepare the soup without baking the potatoes first?

Baking the potatoes first is key as it develops their flavor and texture. However, if short on time, you can boil peeled and diced potatoes until tender as a shortcut, but the depth of flavor may differ slightly.

Final Thoughts

This Creamy Loaded Baked Potato Soup Recipe is genuinely one of those dishes that feels like a warm hug on a cold day and a crowd-pleaser any time of year. Once you try it, you’ll understand why it quickly becomes a beloved favorite. So grab your potatoes and get cooking – your taste buds are in for a delicious treat you’ll want to make again and again.

Creamy Loaded Baked Potato Soup Recipe

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4.4 from 52 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x

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Description

This Creamy Loaded Baked Potato Soup is a comforting and hearty dish packed with tender baked potatoes, sharp cheddar cheese, crispy bacon, and a rich, creamy broth. Perfect for chilly days, it combines classic loaded baked potato flavors into a smooth soup that’s easy to prepare and satisfying to enjoy.

Ingredients

Scale

Potatoes

4 large russet potatoes, baked

Sauté Base

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced

Soup Thickener & Liquid

1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 cup heavy cream

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

Add-ins & Toppings

1 1/2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
6 slices bacon, cooked and crumbled
2 green onions, sliced
Extra shredded cheddar cheese for topping
Extra sour cream for serving

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Instructions

Bake the Potatoes: Preheat your oven and bake the russet potatoes until they are fork-tender, around 45 minutes. Let them cool, then peel and dice the potatoes into small cubes.
Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent and soft, about 5 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, making sure not to burn the garlic.
Create Roux: Add the all-purpose flour to the pot while stirring constantly. Cook for about 1-2 minutes to remove the raw flour taste and to slightly thicken the base.
Whisk in Broth: Slowly whisk in the chicken broth to ensure the mixture stays smooth and free of lumps.
Add Dairy: Gradually pour in the whole milk and heavy cream, stirring continuously to combine everything evenly.
Simmer and Season: Bring the soup mixture to a gentle simmer, then season with salt, black pepper, and smoked paprika. Stir well.
Add Potatoes: Stir in the diced baked potatoes, letting them heat through and break down slightly to thicken the soup. Let it simmer for about 10 minutes.
Melt Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until it is fully melted and integrated into the soup.
Finish with Sour Cream: Add the sour cream and mix well until the soup becomes creamy and smooth.
Serve and Garnish: Serve the soup hot, garnished generously with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a dollop of sour cream as desired.

Notes

You can bake the potatoes a day ahead to save time.
For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
Use sharp cheddar for best flavor intensity.
To make it gluten-free, use a gluten-free flour blend.
Adjust the thickness by adding more broth or milk to reach desired consistency.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American