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Loaded Baked Potato Soup Recipe

This Loaded Baked Potato Soup Recipe is ultra-creamy, rich, and comforting, made with tender potatoes, melted cheddar cheese, crispy bacon, and classic baked potato toppings—perfect for an easy, cozy, and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

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.