There’s nothing quite like curling up with a steaming bowl of loaded baked potato soup when the weather turns chilly. This recipe takes everything we love about loaded baked potatoes – the creamy texture, crispy bacon, melted cheese – and turns it into spoonfuls of pure comfort. I first made this soup for a family ski trip years ago, and now my kids beg for it whenever they see snow in the forecast. It’s become our go-to meal after sledding adventures, warming us up from the inside out with its rich, hearty goodness. Simple enough for weeknights but special enough for company, this soup tastes like a hug in a bowl.
Why You’ll Love This Loaded Baked Potato Soup
Let me tell you why this soup has become my cold-weather obsession. First, that creamy texture – it’s like velvet on your spoon, thanks to the perfect blend of mashed potatoes and rich dairy. Then there’s the flavor bomb of crispy bacon, sharp cheddar, and fresh green onions in every bite. Best part? It comes together in under 40 minutes with ingredients you probably have right now. And don’t get me started on the toppings – pile them high or keep it simple, this soup is all about making it your perfect bowl of comfort.
Why You’ll Love This Loaded Baked Potato Soup
Oh my goodness, where do I even start? This soup is pure comfort in a bowl, and here’s why you’ll be obsessed:
- Creamy dreamy texture – The combination of mashed potatoes, heavy cream, and sour cream creates a velvety base that’s just thick enough to cling to your spoon
- Rich, satisfying flavor – Between the buttery potatoes, salty bacon, and sharp cheddar, every bite is packed with cozy deliciousness
- Super easy to make – Just 40 minutes from start to finish, and most of that time is hands-off simmering
- Totally customizable – Pile on your favorite baked potato toppings or switch them up depending on your mood
Trust me, one taste and this will become your new cold-weather staple! You can find more cozy meal ideas on my Pinterest board.
Ingredients for Loaded Baked Potato Soup
Here’s everything you’ll need to make this cozy masterpiece – and yes, every single ingredient matters! I’ve learned through trial and error that prepping everything beforehand makes the cooking process so much smoother.
- 4 large baked potatoes, peeled and cubed (about 1-inch pieces – trust me, this size cooks perfectly)
- 6 slices thick-cut bacon, cooked until crispy and crumbled (save that glorious bacon grease for another recipe!)
- 1/2 cup shredded sharp cheddar cheese (the sharper the better for that tangy punch)
- 1/4 cup chopped green onions (both white and green parts for maximum flavor)
- 4 cups chicken broth (I swear by low-sodium so you can control the salt)
- 1 cup heavy cream (this is what gives it that luxurious mouthfeel)
- 1/2 cup sour cream (full-fat please – this isn’t the time to skimp)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 1 tsp kosher salt (you can always add more later)
- 1/2 tsp freshly ground black pepper (freshly cracked makes all the difference)
See? Nothing fancy – just good, honest ingredients that come together to create magic. Now let’s get cooking! If you need something to serve alongside this, check out my recipe for easy cornbread muffins.
How to Make Loaded Baked Potato Soup
Alright, let’s dive into making this cozy masterpiece! I promise it’s easier than you think, and the results will have everyone begging for seconds. Here’s my foolproof method for the creamiest, dreamiest loaded baked potato soup you’ve ever tasted.
Step 1: Cook the Potatoes
First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and melt that butter over medium heat. Once it’s all bubbly and smells amazing, toss in your cubed potatoes. Give them a good stir to coat them in that buttery goodness. Now pour in the chicken broth – you’ll hear the most satisfying sizzle! Bring everything to a gentle boil, then reduce the heat so it’s at a happy simmer. Let it bubble away for about 15 minutes – you’ll know the potatoes are ready when you can easily poke them with a fork and they start breaking apart.
Step 2: Blend and Simmer
Here’s where the magic happens! Grab your potato masher (or a sturdy wooden spoon if you’re like me and can never find the masher when you need it). You want to break down about half the potatoes – this gives the soup that perfect creamy-yet-chunky texture. Now, here’s my secret: turn the heat way down before adding the dairy. Slowly stir in the heavy cream and sour cream – this keeps everything from curdling. Add your salt and pepper, then let it simmer for another 5 minutes so all the flavors can get to know each other.
Step 3: Add Toppings
The best part! Ladle that gorgeous soup into bowls and go wild with toppings. I always start with a generous handful of shredded cheese – watch it melt into gooey perfection. Then comes the crispy bacon (I may or may not sneak extra pieces for myself), and finally a sprinkle of fresh green onions for that pop of color and flavor. Pro tip: serve the toppings in little bowls so everyone can customize their own perfect bowl of comfort!
Tips for the Best Loaded Baked Potato Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-gosh-I-need-another-bowl” amazing:
- Texture is key – For extra thickness, mash about three-quarters of the potatoes completely, leaving just a few chunks for that perfect bite
- Temperature matters – Always bring dairy ingredients to room temperature before adding to prevent curdling
- Easy swaps – Out of sour cream? Plain Greek yogurt works beautifully and adds protein
- Flavor boost – Stir in a teaspoon of garlic powder or smoked paprika for extra depth
- Make ahead – The soup actually tastes better the next day as flavors meld (just add toppings fresh)
Trust me, these little touches make all the difference! For another hearty meal idea, try my cheesy beef and potato soup.
Serving Suggestions for Loaded Baked Potato Soup
Oh, the possibilities! I love serving this soup with a big hunk of crusty sourdough for dipping – it’s perfect for soaking up every last creamy bite. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. On game days, I’ll set out bowls of extra toppings (more bacon, anyone?) and let everyone build their ultimate loaded soup experience!
Storing and Reheating Loaded Baked Potato Soup
Here’s the scoop on keeping your soup delicious for leftovers (because let’s be real – you’ll want more!). Store it in an airtight container in the fridge for up to 3 days – just keep the toppings separate. When reheating, go low and slow on the stovetop, stirring often. If it looks a bit thick, splash in some broth or milk. Whatever you do, don’t boil it – that’s how dairy gets grumpy and separates!
Loaded Baked Potato Soup Variations
Honestly, this soup is like a blank canvas waiting for your creative touch! For a flavor explosion, try stirring in roasted garlic or diced jalapeños when you add the dairy. My vegetarian friends love it with mushroom “bacon” instead of pork. Need it dairy-free? Swap the cream for coconut milk (sounds weird but works!) and use vegan cheese. And if you’re feeling fancy, a dollop of pesto on top takes it to restaurant-worthy status! If you’re looking for a different kind of comfort food, check out my recipe for biscuit vegetable pot pie casserole.
Nutritional Information for Loaded Baked Potato Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (nutrition will vary based on your exact ingredients). A generous serving clocks in at about 320 calories, with 22g fat (that’s where all the flavor lives!), 24g carbs, and a satisfying 8g protein to keep you full. Remember – comfort food feeds the soul too!
FAQs About Loaded Baked Potato Soup
I get asked these questions all the time about my famous soup – here’s the real deal from my kitchen to yours!
Can I freeze loaded baked potato soup?
Oh honey, I wish! But dairy-based soups like this one don’t freeze well – the cream separates and gets grainy when thawed. It’s best enjoyed fresh or kept in the fridge for up to 3 days.
What if I only have milk instead of heavy cream?
You can totally use whole milk, but heads up – your soup will be thinner. I sometimes do half milk, half sour cream to keep some richness. Just don’t tell my grandma I suggested skipping the cream!
Can I make this in a slow cooker?
Absolutely! Toss everything except the dairy in and cook on low 6-8 hours. Stir in the cream and sour cream at the end – this keeps them from breaking. Perfect for busy days!
Why do my potatoes take longer to cook?
If your cubes are bigger than 1-inch, they’ll need more time. Also, old potatoes cook slower – look for firm, fresh ones without sprouts. A little patience makes perfect potatoes!
Try this recipe tonight and share your results! Tag me in your soup pics – I love seeing your cozy creations! For another great side dish, consider my recipe for easy ranch oyster crackers.
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Hearty Loaded Baked Potato Soup in 40 Minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A creamy and hearty soup made with baked potatoes, cheese, bacon, and green onions for a comforting meal.
Ingredients
- 4 large baked potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add cubed potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until potatoes are soft.
- Use a potato masher to break down the potatoes slightly.
- Stir in heavy cream, sour cream, salt, and pepper.
- Simmer for another 5 minutes.
- Serve hot, topped with crumbled bacon, shredded cheese, and chopped green onions.
Notes
- For a thicker soup, mash more potatoes.
- Substitute turkey bacon for a lower-fat option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American