Loaded Baked Potato Soup
A creamy, indulgent soup featuring russet potatoes, crispy bacon, cheddar cheese, and sour cream toppings. It's the ultimate comfort food for a cold night.
About This Soup Recipe
About This Recipe
Loaded Baked Potato Soup is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A creamy, indulgent soup featuring russet potatoes, crispy bacon, cheddar cheese, and sour cream toppings. It's the ultimate comfort food for a cold night. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Loaded Baked Potato Soup is the kind of dish that rewards care and always feels worth repeating.
Loaded Baked Potato Soup Ingredients
- 6 slices bacon, diced
- 3 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Green onions for topping
How to Make Loaded Baked Potato Soup
- 1
Cook the diced bacon in a large pot until crispy. Remove bacon and set aside, leaving 2 tablespoons of grease in the pot.
- 2
Add onions to the bacon grease and cook for 5 minutes. Add the cubed potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
- 3
Remove about 1 cup of potatoes and mash them with a fork, then return them to the pot. This naturally thickens the soup without needing excessive flour.
- 4
In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened. Stir this white sauce into the potato soup.
- 5
Remove the pot from heat. Stir in the sour cream, cheddar cheese, and garlic powder until melted and smooth. Stir in half the cooked bacon.
- 6
Season with salt and pepper. Serve hot, topped with remaining bacon, green onions, and extra cheese.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Loaded Baked Potato Soup.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
480
Calories
14g
Protein
28g
Fat
42g
Carbs
Serving Suggestions
Serve Loaded Baked Potato Soup with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Loaded Baked Potato Soup
A creamy, indulgent soup featuring russet potatoes, crispy bacon, cheddar cheese, and sour cream toppings. It's the ultimate comfort food for a cold night.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6 servings
Ingredients
- 6 slices bacon, diced
- 3 lbs russet potatoes, peeled and cubed
- 1 large onion, chopped
- 4 cups chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Green onions for topping
Instructions
- Cook the diced bacon in a large pot until crispy. Remove bacon and set aside, leaving 2 tablespoons of grease in the pot.
- Add onions to the bacon grease and cook for 5 minutes. Add the cubed potatoes and chicken broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Remove about 1 cup of potatoes and mash them with a fork, then return them to the pot. This naturally thickens the soup without needing excessive flour.
- In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened. Stir this white sauce into the potato soup.
- Remove the pot from heat. Stir in the sour cream, cheddar cheese, and garlic powder until melted and smooth. Stir in half the cooked bacon.
- Season with salt and pepper. Serve hot, topped with remaining bacon, green onions, and extra cheese.
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