Loaded Baked Potato Soup Recipe
Creamy, comforting, and wildly customizable, this Loaded Baked Potato Soup Recipe is everything you want on a chilly night: rich potato flavour, a silky broth, plenty of melty cheese, and all the crunchy, savoury toppings you love on a classic baked potato. Below you’ll find a chef-styled, step-by-step guide that covers ingredients, techniques, tips, variations, and serving ideas — everything you need to make a showstopping pot of soup that tastes like a loaded baked potato in a bowl.
Why this Loaded Baked Potato Soup works
This recipe balances two things that make potato soup irresistible: depth of flavour and smooth texture. Potatoes provide body and a naturally comforting starch that thickens the soup. A short saute of aromatics (onion and garlic) adds savory complexity, while slow simmering with broth concentrates the potato flavour. Finishing with cream and cheddar creates a luscious mouthfeel and the perfect backdrop for classic toppings: bacon, chives, sour cream, and more.
Key ideas:
- Use a starchy potato (Russet or Yukon Gold) for the ideal fluffy texture.
- Partially mashing the cooked potatoes helps thicken the soup naturally while still leaving chunks for texture.
- Temper dairy into the hot soup to prevent curdling.
- Crisp toppings contrast the creamy base and make each spoonful exciting.
Yield and timing
- Servings: about 6 generous bowls (adjustable — see scaling tips below).
- Active time: ~30–40 minutes.
- Total time: ~50–60 minutes (including simmering).
Ingredients (for ~6 servings)
Core soup:
- 3 pounds Russet potatoes (about 3 large) — peeled and cut into 1-inch cubes. (Yukon Golds work too; they produce a slightly creamier texture.)
- 6 slices bacon (optional for the soup base; reserve a few for topping), chopped
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
- 1 1/2–2 cups whole milk (see options below)
- 1 cup heavy cream (optional for extra richness; can be replaced with more milk for lighter soup)
- 2 cups sharp cheddar cheese, freshly grated (divided)
- 3 tablespoons unsalted butter (or use bacon fat instead)
- 2 tablespoons all-purpose flour (for a light roux; optional if you prefer potato-thickened only)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne or smoked paprika (optional, for depth)
Toppings (classic “loaded”):
- Sour cream or crème fraîche
- Chopped chives or green onions
- Extra grated cheddar
- Crispy bacon pieces
- Finely chopped parsley (optional)
- Freshly ground black pepper
Notes:
- For gluten-free: omit flour or use a 1:1 gluten-free flour blend.
- For lighter version: use 2% milk instead of whole milk and skip heavy cream; use cornstarch slurry to thicken if needed.
Equipment
- Large heavy-bottomed pot or Dutch oven (6–7 quarts is ideal)
- Sharp knife and cutting board
- Box grater (for cheese)
- Wooden spoon or silicone spatula
- Potato masher or an immersion blender (optional)
- Ladle for serving
Step-by-step method
Below is a clear method you can follow exactly, with small notes and chef tips built in.
1. Prep everything first
Wash, peel (if you prefer), and cube the potatoes into roughly 1-inch pieces. Dice the onion and mince the garlic. Grate the cheddar and set aside. Prepping everything before you cook will make the process smooth and prevent burned aromatics.
2. Cook the bacon (if using)
Place a large pot over medium heat. Add the chopped bacon and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer the crisp bacon to a plate lined with paper towel; reserve 1–2 tablespoons of bacon fat in the pot. If you’re making a vegetarian version, skip the bacon and add butter or a neutral oil instead.
Chef tip: Save the crisp bacon for topping. The rendered fat left in the pot is packed with flavour and makes an excellent base for sauteing the aromatics.
3. Saute the aromatics
If you have bacon fat in the pot, heat it; otherwise melt the butter over medium heat. Add the diced onion and cook until translucent and beginning to brown—about 6–8 minutes. Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Don’t let the garlic burn.
4. Build the base
Sprinkle the flour over the softened onions and stir to coat (this makes a light roux to help thicken the soup). Cook the flour for about 1 minute, then slowly whisk in the chicken (or vegetable) broth so no lumps form. Bring to a gentle simmer.
If you prefer not to use flour, skip this step: the potatoes will still release starch and thicken the soup as they simmer.
5. Add potatoes and simmer
Add the cubed potatoes to the pot, bring the liquid to a simmer, and cook uncovered until the potatoes are tender when pierced with a fork — about 12–18 minutes depending on cube size. Stir occasionally to prevent sticking.
Chef tip: If the broth reduces too quickly, keep the pot partially covered or add a splash more broth/water.
6. Mash for texture
When the potatoes are tender, use a potato masher to mash about one-third to one-half of the potatoes right in the pot. This releases starch, thickens the soup, and creates a nice mix of creamy and chunky textures. If you prefer an ultra-smooth soup, use an immersion blender for a few short pulses — but take care not to over-puree; a little chunkiness is comforting.
7. Finish with dairy and cheese
Lower the heat to very low. Stir in the milk and heavy cream slowly. Add most of the cheddar (reserve about 1/2 cup for topping) and stir until melted and incorporated. If the soup looks too thin, simmer gently for a few minutes to reduce; if it’s too thick, add a splash of milk or broth until you reach the desired consistency.
Important: Temper the dairy by ladling a small amount of hot soup into a cup of cold milk, whisking, then adding it back — this reduces the chance of curdling.
8. Season and adjust
Taste the soup and season with salt, pepper, and a pinch of cayenne or smoked paprika if desired. Adjust salt gradually because the cheese and bacon add saltiness.
9. Serve with toppings
Ladle the hot Loaded Baked Potato Soup Recipe into bowls. Add a dollop of sour cream, sprinkle with reserved crisp bacon, extra cheddar, and chopped chives. Finish with a grind of black pepper and a small sprig of parsley for color if you like.
Chefs’ tips for perfect potato soup
- Potato choice: Russet potatoes give a fluffy, starchy base that thickens nicely. Yukon Golds are creamier and yield a silkier soup. For the most authentic “baked potato” flavor and texture, choose Russets.
- Cube size matters: Uniform 1-inch cubes cook evenly. Larger chunks will take longer and can result in uneven texture.
- Don’t overboil: Stir occasionally and keep a gentle simmer. Overboiling can break potatoes down too much and make the soup gluey.
- Cheese quality: Use freshly grated cheddar, not pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Make it smoky: Add a teaspoon of smoked paprika or a splash of liquid smoke for a subtle campfire flavor.
- Dairy caution: To keep the soup from curdling, add dairy on low heat and avoid boiling after adding cream or milk.
- Boost flavor with aromatics: A bay leaf added while simmering (removed before mashing) adds subtle depth. A sprig of fresh thyme simmered in and removed gives great aroma.
Variations (so you can customize)
Vegetarian Loaded Baked Potato Soup
- Omit bacon and use 3 tablespoons olive oil or butter.
- Substitute vegetable broth for chicken broth.
- Add a teaspoon of smoked paprika or a little liquid smoke for a smoky note without meat.
- Top with roasted mushrooms for a savory substitute.
Cheesy Potato and Leek Soup
- Saute 1 large leek (white + light green parts) with the onion.
- Use Gruyère or a mix of Gruyère and cheddar for a nutty flavor.
Loaded Twice-Baked Potato Soup (extra-rich)
- Roast whole potatoes in the oven until skins crisp, scoop the flesh and add to the soup to intensify the baked-potato flavor.
- Mix in crumbled cooked sausage as an optional topping.
Slow Cooker Friendly
- Saute bacon, onion, and garlic on stovetop. Transfer to slow cooker along with potatoes and broth. Cook on low for 6–7 hours or high for 3–4 hours. Before serving, mash some potatoes and stir in cheese and cream.
Instant Pot (pressure cooker)
- Sauté bacon/onion using the sauté function, add potatoes, broth, and cook on high pressure for 8 minutes. Quick release, mash some potatoes, then finish by stirring in milk, cream, and cheese off heat.
Make-ahead, storage, and freezing
- Refrigerator: Store soup in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore creaminess.
- Freezing: Potato soups can be tricky because dairy can separate when frozen. To freeze: cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring constantly. If separation occurs, whisk vigorously and add a splash of milk or cream to bring it back together.
- Toppings: Keep crispy toppings (bacon, chips, croutons) separate and add just before serving.
Serving suggestions and pairings
This Loaded Baked Potato Soup Recipe shines as a main course with simple sides or as a starter to a heartier meal.
- Bread: Serve with crusty bread, garlic bread, or soft dinner rolls for dunking.
- Salad: A crisp green salad with a tangy vinaigrette (e.g., arugula with lemon) cuts through the richness.
- Light protein: Grilled chicken or a simple pan-seared fish pairs well if you want protein on the side.
- Wine: For adults, a crisp Chardonnay or a light-bodied Pinot Noir works nicely; the acidity balances the creaminess.
- Presentation: Serve in warmed bowls and add a final swirl of sour cream and extra chives for contrast and color.
Frequently asked questions (FAQ)
Can I use red potatoes?
Yes, red potatoes work but are waxier and hold their shape more. They won’t break down as much, so expect a chunkier texture.
Is it possible to make this dairy-free?
Yes. Use unsweetened plant-based milk (like oat or cashew) and a dairy-free butter substitute. Use a dairy-free cheese alternative or skip the cheese and add nutritional yeast for a savory note.
Why did my soup turn grainy after freezing?
Dairy separation is the most common reason. Reheating slowly and whisking while adding a little fresh milk can often bring the texture back. Avoid boiling.
Can I make this low-fat?
Use low-fat milk or 2% instead of cream, reduce butter, and omit bacon. A cornstarch slurry can help thicken without added fat.
How can I make the soup thicker or thinner?
Thicken: Mash more potatoes or simmer uncovered to reduce liquid; for extra thickening use a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water, whisked in while simmering. Thin: Add hot broth or milk a little at a time until desired consistency.
Scaling the recipe (quick guide)
- For fewer servings (3–4 people): halve the ingredients.
- For a crowd (12+): double the recipe and use a very large pot or two pots. Increase simmer time slightly but watch for over-thickening; add extra broth as needed.
When scaling, keep the ratio of potatoes to liquid roughly the same: about 1 pound of potatoes per 1.25–1.5 cups of liquid (broth + milk). Adjust to your preferred thickness.
Troubleshooting quick guide
- Too thin? Simmer to reduce, mash more potatoes, or add a cornstarch slurry.
- Too salty? Add peeled, cubed raw potato and simmer for 10–15 minutes (the extra potato will absorb some salt); remove or blend into the soup.
- Grainy texture after adding cheese? Make sure to add cheese off heat or on very low heat and use freshly grated cheese.
- Curdled dairy? Lower the heat, stir in dairy slowly, and avoid boiling after adding milk/cream.
Final notes and serving ritual
The best part about this Loaded Baked Potato Soup Recipe is how customizable it is. Keep the base simple and let guests “load” their bowls as they like — that interactive experience turns a simple weeknight dinner into something special. For a dinner party, set up a toppings bar with sour cream, shredded cheeses, bacon bits, chives, roasted corn, and even pickled jalapenos for a spicy kick.
Serve piping hot, top generously, and enjoy the cozy, familiar satisfaction of a bowl that tastes like your favourite baked potato — only spoonable.
Conclusion
This Loaded Baked Potato Soup Recipe is a comforting classic that’s easy to make, forgiving to tweak, and endlessly satisfying. Whether you follow the recipe closely for a traditional version, adapt it for vegetarians, or turn it into a twice-baked-potato extravaganza, the core principles are the same: build flavour with good aromatics and bacon or aromatics and smoked seasoning, use starchy potatoes for body, and finish gently with dairy and cheese for a silky, indulgent finish. Try it this week — and don’t be surprised if it becomes a cold-weather staple in your rotation.
Loaded Baked Potato Soup Recipe
Ingredients
For the Soup
- 3 lbs Russet potatoes peeled and cubed
- 6 slices bacon chopped
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp unsalted butter or reserved bacon fat
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated (divided)
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- Pinch of smoked paprika or cayenne optional
Toppings
- Crispy bacon pieces
- Sour cream
- Chopped chives or green onions
- Extra shredded cheddar cheese
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside; reserve 1–2 tablespoons of bacon fat in the pot.
- Add butter to the pot (if needed), then saute the diced onion until soft and translucent, about 6–8 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and stir well, cooking for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth, stirring until smooth.
- Add the cubed potatoes and bring to a gentle simmer. Cook uncovered for 12–18 minutes, or until potatoes are fork-tender.
- Using a potato masher, mash about half of the potatoes directly in the pot to thicken the soup while keeping some chunks.
- Reduce heat to low and slowly stir in the milk and heavy cream.
- Add 1½ cups of shredded cheddar cheese and stir until fully melted and creamy.
- Season with salt, pepper, and optional smoked paprika or cayenne.
- Serve hot, topped with crispy bacon, sour cream, chives, and extra cheddar cheese.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze without toppings for up to 2 months; reheat gently and stir well to restore creaminess.
- Make it Lighter: Use 2% milk and skip heavy cream for a lighter version.
- Vegetarian Option: Omit bacon and use vegetable broth with smoked paprika for flavour.
- Extra Thick Soup: Mash more potatoes or simmer uncovered for a few extra minutes.