Can I use leftover baked potatoes?

Yes! If you already have baked potatoes, just scoop out the flesh and add it when you add the broth. They’ll break down quickly and make the soup extra creamy.

Can I freeze this Loaded Baked Potato Soup ?

Not really. Dairy-based soups don’t freeze well because they tend to separate and get grainy when reheated. It’s best to store leftovers in the fridge and enjoy them within a few days.

How do I make the soup thicker?

If you want it thicker, mash more of the potatoes or stir in a slurry of cornstarch and water . You can also let it simmer a bit longer to reduce the liquid.

What’s the best cheese to use?

I always go with sharp cheddar because it has the most flavor, but a mix of cheddar and Monterey Jack works well too. Just make sure to grate it yourself for the best melting texture.

Can I make this Loaded Baked Potato Soup in a slow cooker?

Yes! Cook the bacon and onions first, then add everything except the dairy to the slow cooker. Let it cook on low for 6–7 hours or high for 3–4 hours , then stir in the milk, cream, cheese, and sour cream at the end.

Creamy Easy Loaded Baked Potato Soup

Description

This thick delicious Loaded Baked Potato Soup is healthy , hearty and so easy to make .

Ingredients

Scale

For the Soup:

4 large Russet potatoes – cooked, peeled, and mashed
2 cups cauliflower florets – steamed and blended for extra creaminess
4 cups chicken broth – homemade or low-sodium store-bought
1 cup 1% milk – or whole milk for a richer texture
1/2 cup sour cream – for tangy, creamy flavor
1 1/2 cups sharp cheddar cheese – freshly grated for the best melt
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper

For Toppings:

6 slices bacon – cooked and crumbled
1/4 cup green onions – chopped for freshness
Extra shredded cheddar cheese

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Instructions

Cook the Potatoes: Pierce the potatoes with a fork and microwave for five minutes. Flip them and cook for another three to five minutes until fork-tender. If using the oven, bake at 400°F for about an hour. Once cooled, peel off the skin.
Steam the Cauliflower: While the potatoes cook, steam the cauliflower florets in a covered pot with a small amount of water. Drain once soft and return them to the pot.
Add the Broth and Potatoes: Pour the chicken broth into the pot with the cauliflower. Add the peeled potatoes and bring everything to a boil, letting the flavors blend.
Blend for Creaminess: Use an immersion blender to puree the soup in the pot until smooth. If you don’t have one, blend in batches using a regular blender.
Stir in the Dairy: Lower the heat and stir in the milk, sour cream, and half of the green onions. Mix until smooth and creamy, then season with salt and pepper. Let the soup simmer for five to ten minutes, stirring occasionally.
Add the Bacon and Serve: Ladle the soup into bowls and top with crispy crumbled bacon, shredded cheddar cheese, and the remaining green onions.

Notes

Use Russet Potatoes – They break down well and naturally thicken the soup.
Add Cauliflower for Extra Creaminess – It blends seamlessly into the soup without altering the classic flavor.
Shred Your Own Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
For a Chunkier Soup – Blend only half the potatoes and cauliflower, leaving some pieces for texture.
Make It Ahead – Store in the fridge for up to four days or freeze for up to three months.

Nutrition

Calories: 410 kcal
Sugar: 5g
Sodium: 870mg
Fat: 21g
Saturated Fat: 11g
Carbohydrates: 42g
Fiber: 4g
Protein: 16g
Cholesterol: 55mg