Creamy Easy Loaded Baked Potato Soup

I have to say, this Loaded Baked Potato Soup recipe is my go-to when I need a bowl of pure comfort. It’s rich, creamy, packed with cheese, and has crispy bacon in every bite. If I had to choose between a regular baked potato and this soup, I’d pick the soup every time.

I started making this on cold nights when I wanted something hearty but didn’t feel like roasting potatoes for an hour. The first time I made it, I realized it had everything I love about a classic loaded baked potato—fluffy potatoes, melty cheese, smoky bacon, and sour cream—but in a spoonable, cozy form. Since then, it’s been a staple in my kitchen.

If you love a cozy bowl of potato soup, you might also enjoy this 4-Ingredient Potato Soup is perfect when you need something quick and satisfying, and Vegan Broccoli Cheddar Soup gives you that same creamy, comforting feel with a veggie-packed twist

Ingredients You’ll Need

I’ve tested different versions of this Loaded Baked Potato Soup over the years, and these ingredients give me the best texture and flavor every time.

Russet Potatoes (the Base of the Soup): I always use Russet potatoes because they break down beautifully and make the soup naturally thick. If you use waxy potatoes like Yukon Golds, they won’t give you that same creamy consistency.

Cauliflower (for Extra Creaminess): I add cauliflower to this soup because it blends perfectly with the potatoes, making it even thicker and creamier without extra flour or butter. It also adds a subtle flavor that works so well with the cheese and bacon.

Chicken Broth: I use chicken broth instead of water because it gives the soup so much more depth. If I have homemade broth on hand, I’ll use that, but store-bought works great too.

Milk: I go with 1% milk to keep the soup creamy without making it overly heavy. If you prefer a richer soup, you can use whole milk, but I like the balance this gives.

Sour Cream: This is what gives my soup that classic loaded baked potato taste. It balances the richness and adds just the right amount of tang.

Salt & Pepper: I season the soup to taste, adjusting at the end once all the ingredients are combined.

Cheddar Cheese: I always use sharp cheddar cheese because it melts beautifully and adds the best flavor. Pre-shredded cheese doesn’t melt well, so I grate my own—it’s worth the extra step.

Bacon: is a must. I cook extra because I always end up snacking on some before it goes into the soup. Plus, using a little of the bacon grease to sauté the onions adds even more depth of flavor.

Green Onions: I love topping my soup with green onions because they add a little crunch and brightness, balancing out the richness of the soup.

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How I Make Loaded Baked Potato Soup

I like to keep things simple but packed with flavor, so this recipe is as easy as possible while still giving you the best results.

Cook the Potatoes

I start by piercing the potatoes with a fork and microwaving them for five minutes. Then, I turn them over and cook for another three to five minutes, depending on their size. If I have more time, I bake them in the oven at 400°F for about an hour. Once they’re cool, I peel the skin off.

Steam the Cauliflower

While the potatoes are cooking, I steam the cauliflower florets in a large covered pot with a little water. Once they’re soft, I drain the water and return the cauliflower to the pot.

Add the Broth and Potatoes

With the pot on medium heat, I pour in the chicken broth and add the peeled potatoes. I bring everything to a boil so the flavors start to blend.

Blend for Creaminess

Now it’s time to make everything smooth. I use an immersion blender to puree the soup right in the pot. If you don’t have one, you can transfer the soup in batches to a regular blender and blend until creamy.

Stir in the Dairy

I turn the heat down and stir in the milk, sour cream, and half of the chives, mixing until everything is smooth. I season with salt and pepper and let the soup simmer for five to ten minutes, stirring occasionally.

Add the Bacon and Serve

I remove the pot from the heat and ladle the Loaded Baked Potato Soup into bowls. Then, I load it up with:

–Crispy crumbled bacon

–A sprinkle of sharp cheddar cheese

–The rest of the chives

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What I Serve with Loaded Baked Potato Soup

This soup is rich, so I like serving it with something crunchy. A side of homemade biscuits,crusty bread or garlic knots. If I want something lighter, I’ll pair it with a simple green salad.

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Loaded Baked Potato Soup Recipe Variations & Substitutions

I love switching things up depending on what I have on hand. Here are some of my favorite variations:

• Make It Spicy –I Add a pinch of cayenne or diced jalapeños.
• Extra Protein – Stir in shredded chicken or ground sausage.
• Gluten-Free – Swap the flour for cornstarch mixed with water.
• Vegetarian – I Use vegetable broth and skip the bacon.

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How I Store and Reheat This Loaded Baked Potato Soup

Whenever I make this, I always save extra for later. It actually tastes even better the next day because the flavors meld together overnight.

I store leftovers in an airtight container in the fridge for up to four days. When I reheat it, I do it on the stovetop over low heat, stirring frequently and adding a splash of milk if it gets too thick. Microwaving works, but it can mess with the texture, so I avoid it if I have time.

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How to Keep Potato Soup from Getting Gritty

I’ve had this happen before, and the secret is to always use freshly grated cheese and stir it in over low heat. If the heat is too high, the cheese can separate, making the soup grainy. Using the right cheese and adding it at the right time makes all the difference.

Recommended Equipment and Tools

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This Loaded Baked Potato Soup recipe is hands-down one of my favorite comfort meals. It’s warm, creamy, cheesy, and packed with all the flavors of a classic baked potato, but in a spoonable, cozy bowl. Whether I’m making it for a family dinner, meal prep for the week, or just because I’m craving something hearty, this soup never disappoints.

And honestly? The leftovers (if there are any) taste even better the next day. So if you love rich, cheesy goodness, give this Loaded Baked Potato Soup recipe a try. One bowl and you’ll be hooked!

FAQs About Loaded Baked Potato Soup

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