Creamy Loaded Baked Potato Soup

Loaded Baked Potato Soup is the kind of cozy, comforting dish that you’ll crave all year round. It’s packed with creamy, tender potatoes, crispy bacon, and melted cheddar cheese, bringing all the best parts of a loaded baked potato into one bowl. This soup is super easy to make with simple ingredients like russet potatoes, chicken stock, and heavy cream, making it perfect for a quick weeknight dinner or a weekend treat. The combination of smoky paprika and garlic powder gives it a depth of flavor that makes every bite satisfying. Top it off with extra cheese, sour cream, and fresh chives for a classic touch, and you’ll have a dish everyone will love. Plus, it’s the kind of recipe that only gets better with leftovers!

Why You’ll Love Loaded Baked Potato Soup

• Comfort in a Bowl: This soup is packed with all the rich, hearty flavors you love from a loaded baked potato – creamy, savory, and satisfying.
• Quick and Easy: With just 15 minutes of prep and less than an hour to cook, this is the perfect dish for busy weeknights.
• Topped to Perfection: Crispy bacon, cheddar cheese, sour cream, and fresh chives make every bite feel like a treat.
• Hearty and Filling: Potatoes, bacon, and cheese come together to create a hearty meal that keeps you full and happy for hours.
• Leftovers to Love: The flavors meld even more after a day in the fridge, making it perfect for easy leftovers that are just as delicious.

Ingredients Needed To Make Loaded Baked Potato Soup

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Bacon
• Idaho potatoes
• Chicken stock
• Kosher salt
• Black pepper
• Smoked paprika
• Garlic powder
• Onion
• Olive oil
• Chives
• Heavy cream
• Shredded cheddar cheese
• Toppings (optional): shredded cheddar cheese, cooked bacon, sour cream, fresh chives

How To Make Loaded Baked Potato Soup

1. Cook the bacon until crispy, then chop and set aside.
2. In a large pot or Dutch oven, sauté the diced onion in olive oil until softened.
3. Add the chopped bacon, cubed potatoes, chicken stock, and spices. Bring to a boil, then simmer until the potatoes are tender.
4. Stir in the cheese and cream, and cook until melted and creamy.
5. Serve the soup in bowls and garnish with additional cheese, bacon, sour cream, and chives. Enjoy!

Commonly Asked Questions

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to three days. Just make sure to let it cool completely before storing it in an airtight container. When you’re ready to serve, reheat it gently on the stovetop over medium heat, stirring occasionally.

Can I freeze loaded baked potato soup?

Absolutely! This soup freezes well. Let it cool completely, then store it in an airtight container or freezer-safe bag. It will keep in the freezer for about three months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop, adding a little extra cream or broth if needed.

How do I make the soup thicker?

If you like your soup a bit thicker, you can use an immersion blender to puree a small portion of the soup, or mash some of the potatoes with a fork. This will give it a creamy texture without making it too smooth.

Can I use a different type of potato for this recipe?

You can definitely switch up the potatoes! Yukon Gold potatoes work well and give a creamy texture, but Russet potatoes are traditionally used in loaded baked potato soup for their fluffy texture. Just make sure to peel and cube the potatoes before cooking.

Can I add more toppings to the soup?

Definitely! This soup is versatile when it comes to toppings. You can add crispy onions, sautéed mushrooms, or even extra veggies like broccoli for a different twist. Just make sure to go heavy on the cheese and bacon for the full loaded baked potato experience.

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is creamy and comforting, made with potatoes, bacon, cheddar, and sour cream. It’s the perfect hearty meal for a cozy night in.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

5 minutes mins

Total Time 50 minutes mins

Course Soup

Servings 6

Calories 480 kcal

Equipment

• large stockpot
• Cutting board
• Knife
• Wooden spoon
• Measuring Spoons
• Measuring Cups

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 strips of bacon cooked and chopped
• 2 lbs Idaho potatoes peeled and cubed
• 32 oz chicken Stock
• 2 tsp kosher salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 large onion diced
• ½ tbsp olive oil
• 2 tbsp chives chopped
• 2 cups heavy cream
• 10 oz shredded cheddar cheese
• Toppings Optional:
• Shredded cheddar cheese
• Cooked bacon
• Sour cream
• Fresh chives

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Instructions

 

Cook the Bacon:

• Bake or pan-fry the bacon until crispy. Drain on paper towels and chop. Set aside.

Sauté the Onion:

• Heat a large stockpot over medium heat. Add olive oil and diced onion. Sauté for about 5 minutes until softened.

Cook the Soup:

• Add chopped bacon to the pot (reserving some for topping). Cook for 2 more minutes.
• Add cubed potatoes, chicken stock, salt, pepper, smoked paprika, and garlic powder.
• Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes or until potatoes are tender.

Finish with Cream and Cheese:

• Reduce heat to low. Stir in shredded cheddar cheese and heavy cream until melted and creamy.
• Cook for an additional 10 minutes, stirring occasionally.

Serve & Enjoy:

• Ladle into bowls and top with additional cheese, bacon, sour cream, and fresh chives.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 18gFat: 27gSaturated Fat: 14gCholesterol: 75mgSodium: 960mg

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This loaded baked potato soup is one of those cozy, comforting dishes that hits all the right notes. Whether you’re serving it on a chilly day or just craving something hearty, it’s a crowd-pleaser. Plus, with all the toppings, it’s got that perfect balance of flavors and textures. Give it a try, and you’ll see why it’s quickly become one of my go-to recipes!