Name: Creamy Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large russet potatoes; 6 slices bacon; 1 cup shredded sharp cheddar cheese; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 cup sour cream; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh chives or parsley

There’s nothing quite like a warm bowl of creamy loaded baked potato soup on a chilly day. Rich, thick, and ultra-comforting, this soup brings together the goodness of fluffy baked potatoes, crispy bacon, sharp cheddar, and a swirl of sour cream to create a dish that feels like a warm hug in a bowl.

With every spoonful, you’ll enjoy the hearty chunks of potato mingling with melty cheese and smoky bacon, all blanketed in a velvety, seasoned broth. It’s a go-to recipe when you want something filling, cozy, and crowd-pleasing. Whether you’re curled up on the couch or feeding a group, this soup always hits the spot.

Why You’ll Love This Creamy Loaded Baked Potato Soup

This soup is more than just comfort food — it’s a whole experience. It turns everyday ingredients into something extraordinary. It’s perfect for busy weeknights, weekend gatherings, or meal prep because it reheats like a dream. Bonus: it’s customizable. Want it meatless? Skip the bacon. Like it spicy? Add jalapeños or a dash of cayenne.

What Kind of Potatoes Work Best for This Soup?

Russet potatoes are the classic pick for this soup. Their high starch content helps create that creamy texture while still holding their shape in chunks. Yukon golds work too, offering a buttery richness, but avoid waxy varieties like red potatoes as they don’t break down as nicely for a creamy finish.

Ingredients for the Creamy Loaded Baked Potato Soup

Every ingredient in this soup has a role to play in crafting its comforting depth:

Russet Potatoes – These form the hearty base of the soup and deliver the classic fluffy texture.
Bacon – Crispy bits infuse the soup with a smoky, savory flavor and add crunch on top.
Cheddar Cheese – A sharp bite balances the creaminess and adds a gooey finish.
Onion & Garlic – These aromatics give the soup a flavorful foundation.
Chicken Broth – Adds depth to the base and keeps the soup from becoming too heavy.
Heavy Cream – Provides a luscious, creamy mouthfeel.
Butter & Flour – These create a roux to thicken the soup without relying on just potatoes.
Sour Cream – Swirled in at the end for tang and extra creaminess.
Salt & Black Pepper – Essential seasonings to balance everything.
Chives or Parsley – For a fresh, bright finish.

How To Make the Creamy Loaded Baked Potato Soup

Step 1: Bake the Potatoes

Scrub your russets and bake them at 400°F for about an hour, or until fork-tender. Let them cool slightly, then peel and roughly chop.

Step 2: Crisp the Bacon

In a large soup pot or Dutch oven, cook bacon until crispy. Remove and drain on paper towels. Reserve a tablespoon of the drippings in the pot.

Step 3: Sauté Aromatics

Add butter to the pot with the bacon drippings. Toss in diced onion and garlic, sautéing until fragrant and translucent.

Step 4: Make a Roux

Sprinkle in flour and stir for 1-2 minutes to cook off the raw flavor. This will help thicken the soup later.

Step 5: Add Broth and Potatoes

Gradually whisk in chicken broth. Stir in chopped baked potatoes and let everything simmer for 10-15 minutes to meld flavors.

Step 6: Blend and Cream It Up

Use an immersion blender to puree some (not all) of the soup until it’s thickened but still has chunks. Stir in heavy cream, sour cream, and shredded cheddar. Heat through until melty and creamy.

Step 7: Serve with Toppings

Ladle into bowls and top with crispy bacon, extra cheddar, and fresh herbs.

How to Serve and Store This Creamy Loaded Baked Potato Soup

This recipe yields enough to feed 6 to 8 people generously, making it ideal for families or batch cooking.

For serving, ladle the soup into deep bowls and garnish with crispy bacon, a sprinkle of shredded cheese, and a handful of chopped chives or parsley. You can also add a dollop of sour cream or a pinch of black pepper for an extra zing.

To store, let the soup cool fully and place it in airtight containers. It keeps well in the fridge for up to 4 days. To reheat, warm it on the stove over medium-low heat, stirring often. For longer storage, freeze it without the dairy added, and stir in the cream and sour cream when reheating.