Loaded Baked Potato Soup – Don’t Lose This Recipe!

Loaded Baked Potato Soup – Don’t Lose This Recipe! 😋

Thank you so much for being here! I truly appreciate every single reader who stops by to cook along with me. This one is extra special because it’s the kind of dish that warms you from the inside out. Loaded Baked Potato Soup is creamy, hearty, and filled with all the flavors you love from a classic loaded potato—bacon, cheese, butter, and a hint of garlic. It’s the ultimate comfort food for chilly evenings, game nights, or whenever you’re craving a bowl of cozy goodness.

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Why You’ll Love Loaded Baked Potato Soup

• Creamy and hearty: Thick, velvety base packed with potato goodness.
• Loaded with flavor: Bacon, garlic, onion, and cheese = perfection.
• Family-friendly: Kids and adults will both ask for seconds.
• Anything but boring!! This soup is rich, comforting, and customizable.

The Taste

Imagine buttery mashed potatoes transformed into a soup—with smoky bacon, melty cheese, and a touch of onion and garlic. Every spoonful tastes like a loaded baked potato in cozy, spoonable form.

Benefits of This Recipe

• One-pot recipe with easy cleanup.
• Perfect for leftovers or meal prep.
• Can be customized with your favorite toppings.
• Budget-friendly and filling.

Ingredients for Loaded Baked Potato Soup

• 4 large potatoes, scrubbed and diced
• 8 slices bacon, cooked and crumbled
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup yellow onion, finely chopped
• 4 cups chicken broth
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• Salt and black pepper, to taste
• Chives or green onions, chopped (for garnish)

Tools You’ll Need

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Potato masher or immersion blender

Ingredient Swaps and Additions

• Lighter version: Use turkey bacon and low-fat milk.
• Cheese lovers: Stir in extra sharp cheddar or Monterey Jack.
• Veggie boost: Add carrots, celery, or broccoli.
• Spicy kick: Sprinkle in cayenne or top with jalapeños.

How to Make Loaded Baked Potato Soup

1. Cook bacon: Fry bacon in a large pot until crispy. Remove, crumble, and set aside. Reserve 1 tbsp of bacon fat.
2. Sauté aromatics: In the same pot, melt butter with bacon fat. Add onion and garlic, cooking until softened.
3. Add potatoes: Stir in diced potatoes and cook for 2 minutes.
4. Simmer: Pour in chicken broth, bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
5. Mash or blend: Lightly mash some potatoes in the pot for a thicker texture (or use an immersion blender for creamy).
6. Add dairy: Stir in milk, cheese, and sour cream. Season with salt and pepper. Simmer gently until hot.
7. Serve: Ladle into bowls, top with bacon, cheese, and chives.

What to Serve with Potato Soup

• Crusty bread or garlic rolls.
• A fresh green salad.
• Grilled cheese sandwiches.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Not recommended (dairy can separate), but you can freeze before adding milk/cheese.
• Reheat: Warm gently on the stovetop, adding a splash of broth or milk if too thick.

Conclusion

Loaded Baked Potato Soup is creamy, comforting, and downright irresistible. With crispy bacon, melty cheese, and a rich potato base, this is the kind of recipe you’ll want to hold onto forever.

If you loved this, try my Creamy Chicken and Rice Soup or Broccoli Cheddar Soup—both are perfect for cozy nights.

And don’t forget: share your photos on Pinterest or leave a review below—I’d love to see how your bowl of comfort turned out!

Nutritional Information (per serving, approx. 1 of 6)

• Calories: 420
• Fat: 24g
• Carbs: 34g
• Protein: 16g
• Fiber: 3g

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