Something about a thick, steamy bowl of Loaded Baked Potato Soup just brings it all home. Like grandma’s kitchen, but with Wi-Fi. It’s hot right now on TikTok and Pinterestfor good reason. Cozy, creamy, cheesy. You’ll need about 30 minutes and a big spoon.
This is comfort you eat with both hands. Real russet potatoes, sharp cheddar, smoky bits of bacon. Whipped into the best creamy potato soup that’s still pantry simple. It’s like easy cream of potato soup… but you built it yourself. Full details in the blog!
I started making this the year I learned to balance butter with broth. It’s richbut not heavy. Feels like the old-school diner kind, only way healthier. I tested this plenty. You’ll love the twist I found that makes it velvety with half the fuss!
Why You’ll Love This Loaded Baked Potato Soup
This soup is like a hug in a bowlcozy, creamy, and packed with goodness. Here’s why this loaded baked potato soup will hit the spot:
Comfort in every bite: It’s the perfect mix of tender real potatoes, smoky bacon, and a creamy, cheesy broth.
Beginner-friendly: No fancy gadgets or complicated techniques. Just simple, pantry-staple ingredients.
Versatile: Adjust the texture and toppings to suit your taste. Make it chunkier or creamier, your call!
Nostalgic: Reminiscent of sitting at grandma’s table but with a modern (and quicker) twist.
Everything You’ll Need: The Ingredients Breakdown
Here’s what makes this soup layered with flavor and oh-so-creamy:
Russet Potatoes: The star! Real potatoes for that hearty, earthy base.
Cheddar Cheese: A mix of mild and sharp gives it depth and richness.
Milk & Half-and-Half: A creamy base with just the right balancenot too heavy.
Bacon: Smoky and crispy; it adds a savory oomph both in the soup and as a topping.
Sour Cream: Tangy and velvety for that classic loaded baked potato flavor.
Chives: A fresh pop of color and mild bite to round things out.
Ingredient
Amount
Possible Swaps
Russet Potatoes
4, scrubbed
Yukon Golds for a creamier texture
Bacon
8 slices
Turkey bacon or plant-based bacon
Milk
2 cups
Oat milk or almond milk for dairy-free
Sharp Cheddar
1 cup
Grated Parmesan or Gruyère
Sour Cream
1 cup
Plain Greek yogurt
Step-by-Step: Bringing It All Together
This recipe is as much about the process as it is about the flavor. Take your timeit’s all worth it!
Cook the potatoes: Microwave the scrubbed potatoes for 12–15 minutes. Let them cool, peel, and chop into chunks.
Crisp the bacon: Fry until perfectly crisp, then crumble. Reserve a little fat for added flavor in the soup.
Make the base: Sauté garlic and onion in butter with reserved bacon fat, whisk in flour to create a roux, then slowly add milk, half-and-half, and stock.
Simmer: Season with salt, pepper, and garlic salt, and let it thicken for 5–7 minutes to build richness.
Combine: Stir in cheese, crumbled bacon, and sour cream. Fold in potato chunks, and stir gently to combine.
Pro Tip: For a smoother texture, mash some of the potatoes directly in the pot. Want extra chunk? Keep them whole!
Serving & Storing Your Loaded Baked Potato Soup
This soup is all about the toppingsdon’t skip them! Here’s the best way to enjoy it:
Serve: Ladle into bowls, top with extra cheese, crumbled bacon, and fresh chives. Maybe a swirl of sour cream?
Pair with: Crusty bread or a side salad for a complete meal.
If you’re lucky enough to have leftovers:
Storage Tip
How-To
Duration
Fridge
Store in an airtight container
Up to 3 days
Freezer
Portion into freezer-safe bags or containers
Up to 2 months
Note: When reheating, warm gently over low heat and stir to keep the creamy texture intact.
Loaded baked potato soup achieves its comforting richness through a balance of creamy textures and savory toppings. Incorporating both starchy potatoes and a touch of dairy enhances mouthfeel, while layering flavors like bacon, cheddar, and chives creates depth without overwhelming the palate. This balance is key to a truly satisfying homemade soup.
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The Journey to Perfect Loaded Baked Potato Soup
This Loaded Baked Potato Soup didn’t come together overnight. After several batchessome too thin, others too blandI finally found the right balance of creaminess and seasoning. Every simmer taught me something about coaxing out the comforting, hearty flavors that make this soup feel like a warm hug on a chilly day.
FAQs ( Loaded Baked Potato Soup )
How do I make this soup thicker without adding flour?
For a naturally thicker texture, mash some of the cooked potatoes directly in the pot before pureeing or blending the soup. Using a good potato soup for one method, like gradually simmering to reduce liquid, also helps. Avoid adding flour by incorporating a little heavy cream or a splash of milk to enhance richness and body.
Can I use bacon bits instead of fresh bacon in this recipe?
You can substitute bacon bits for convenience, but fresh bacon provides a superior smoky flavor and crisp texture that enhances this dish. If using pre-cooked bits, add them near the end so they stay crisp. Fresh bacon also adds rendered fat that enriches the soup’s base, making it more flavorful.
What type of potatoes work best for this creamy potato soup?
Russet potatoes are ideal for this easy cream of potato soup because they break down nicely, creating a naturally creamy texture. You can also mix in Yukon Golds for a slightly buttery taste and firm bite. Using real potatoes instead of instant flakes makes a noticeable difference in both texture and flavor.
How can I make this dish gluten-free?
This recipe is naturally gluten-free if you skip flour-based thickeners. Use cornstarch or arrowroot powder if you want to thicken the soup without gluten, mixing it with cold water before adding. Always double-check seasoning blends to ensure no hidden gluten ingredients are included.
Can I freeze leftover soup, and how do I reheat it?
Yes, you can freeze leftovers. Let the soup cool completely, then store in airtight containers or freezer bags. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring often. Adding a splash of milk or cream during reheating helps restore the soup’s creamy texture.
Conclusion
This Loaded Baked Potato Soup comes together in just about 30 minutes, blending tender potatoes, smoky bacon, and creamy richness into one easy, comforting bowl. You’ll love how smooth and satisfying it issimple enough for weeknights, cozy enough to feel like a warm kitchen hug.
Feel free to swap in turkey bacon, use milk or whipping cream for silkier texture, or add extra chives for a fresh pop. Leftovers keep well in the fridge for a quick, nourishing lunch. (Pro tip: gently reheat to keep that velvety charm intact.) It’s truly one of the best creamy potato soup recipes you’ll find, tested and family-approved.
Give it a try, then share your favorite twist or photoI love hearing how this becomes your own cozy classic. Did this recipe bring back any kitchen memories? Pass it along to a friend and savor every spoonful of homemade goodness you just whipped up!
Joe Rooney
Loaded Baked Potato Soup: Comfort in Every Bite
This Loaded Baked Potato Soup is the best creamy potato soup that combines tender potatoes, crispy bacon, and a rich, cheesy broth for ultimate comfort. Perfect for chilly days, this best easy potato soup brings all the flavors of a loaded baked potato into a warm, hearty bowl that’s sure to satisfy any craving.
Pierce the scrubbed potatoes several times with a fork, then microwave for 12-15 minutes, or until tender. Once done, halve the potatoes and let them cool. Once cool enough to handle, peel the skins and cut the potatoes into chunks.
In a skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of the bacon fat in the pan, and discard the rest. Once the bacon has cooled, crumble it into small pieces.
In a large pot over medium-low heat, melt the butter. Add the reserved bacon fat, garlic, and diced onion. Cook for 2-3 minutes until the onion becomes tender and fragrant.
Slowly whisk the flour into the pot and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and half-and-half, ensuring the mixture is smooth. Slowly add the chicken stock while whisking, and bring the soup to a light simmer.
Add the kosher salt, garlic salt, and black pepper. Let the soup simmer lightly, stirring occasionally, until it thickens slightly, about 5-7 minutes.
If you’d like to use cheese and bacon as garnish, reserve ¼ cup of each. Stir in the remaining shredded cheeses, bacon, and sour cream into the soup. Remove from heat.
Add the potato chunks to the soup. You can break them into smaller pieces for a smoother texture or leave them chunkier for more bite. Stir to combine.
Serve the soup hot, topped with reserved cheese, bacon crumbles, and fresh chives for garnish.
Notes
Adjust the thickness of the soup by mashing more or fewer potato chunks to your desired consistency. For extra flavor, consider adding a pinch of smoked paprika or cayenne for a bit of heat.
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