Looking for the perfect comfort food to warm you up on chilly days? Our creamy, loaded baked potato soup is the answer! This hearty soup blends savory flavors like crispy bacon, sharp cheddar cheese, and tangy sour cream with smooth, creamy potatoes. It’s an ultimate comfort food that’s sure to become a family favorite!
This delicious soup is ready in just 30 minutes and requires only one pot, making it an easy and convenient choice for any meal. With its rich, creamy texture and comforting flavors, it’s the perfect dish for cool, rainy days. It not only warms you up but also brings a bit of joy and coziness to your day.
Tips for the BEST Loaded Baked Potato Soup
Choose the Right Potatoes and Keep the Skins On
For the best potato soup, use red potatoes. Their low starch content prevents the soup from becoming too thick on its own, and their skins cook beautifully, adding extra flavor without any unwanted texture. If red potatoes aren’t available, Yukon golds are a great alternative. Avoid russet potatoes as they tend to become mushy too quickly.
Cut Potatoes to the Right Size
To ensure even cooking and the perfect texture, cut your potatoes into no larger than 3/4 inch cubes. I love using tiny baby potatoes from the Little Potato Company, which often don’t need slicing and save time.
Use Real Cream for the Creamiest Soup
For a truly creamy soup, opt for heavy cream. While whole milk or half-and-half can work in a pinch, heavy cream will give your soup the richest, smoothest texture.
Ingredients for Creamy Potato Soup
Bacon: Essential for that loaded baked potato flavor. Cook until crispy and reserve some for topping. Use the bacon drippings as a base for extra flavor.
Chicken Stock: Use homemade or store-bought for a delicious, flavorful base. Vegetable broth is also a good option.
Heavy Cream: Provides the rich creaminess that makes this soup irresistible.
Potatoes: Small red or other small potatoes, unpeeled.
All-Purpose Flour: To thicken the soup.
Garlic and Onion: For a fragrant and flavorful base.
Sour Cream: Adds a delightful tang.
Sharp Cheddar Cheese: No loaded baked potato soup is complete without it.
How to Make Loaded Baked Potato Soup
Cook the Bacon: Cut bacon into small pieces and fry in a large pot until crispy. Remove the bacon with a slotted spoon, leaving the grease in the pot.
Sauté Onions and Garlic: Melt butter into the bacon grease. Sauté onions and garlic until the onion is soft and the garlic is fragrant. Stir in all-purpose flour to make a roux over low heat.
Add Broth: Gradually stir in chicken broth, letting the mixture thicken with each addition. Be patient for the thickest base.
Cook Potatoes: Add raw potato cubes to the broth. Season with salt and black pepper. Cook over medium heat until tender, about 10 minutes.
Blend the Soup: Once the potatoes are tender, use an immersion blender to puree about half of the soup. Alternatively, blend half of the soup in batches, being cautious as it will be hot.
Add Cream: Stir in the heavy cream and heat over medium-low until warmed through.
Incorporate Sour Cream and Cheese: Add sour cream and cheddar cheese, heating over low until the cheese melts and the sour cream is well mixed.
Serve: Top with extra cheddar cheese, green onions or chives, and the reserved bacon.
What to Serve with Loaded Potato Soup
- Easy, No Knead Dutch Oven Bread
- Salad with Raspberry Vinaigrette
- The Best Smoked Chicken Legs
- Easy Crockpot Pulled Pork
Storing Potato Soup
This soup doesn’t freeze well, but you can refrigerate it. Store in an airtight container for up to 3-4 days. Reheat gently over low heat, adding a bit more chicken broth if needed to achieve the desired consistency.
If you try this delicious loaded baked potato soup, I’d love to hear about it! Please leave a comment below and share your experience on pinterest!
Other Recipes to Try
- Better than Olive Garden Chicken Gnocchi Soup
- Chicken Tortilla Soup
- Easy Chicken Pot Pie with Biscuit Topping
Creamy Loaded Baked Potato Soup
This creamy loaded baked potato soup combines crispy bacon, sharp cheddar, and tangy sour cream with smooth potatoes for a hearty, comforting meal.
Ingredients
- 5 Strips Bacon, cut into small pieces
- 3 Tbsp Butter
- 1 Small Onion, diced
- 3 Cloves Garlic, minced
- 1/3 Cup All Purpose Flour
- 3 Cups Chicken Broth
- 2 Lbs Red Potatoes, cut into 3/4" pieces
- 2 Cups Heavy Cream
- Salt & Pepper, to taste
- 1/4 Cup Sour Cream
- 1 1/2 Cups Sharp Cheddar Cheese, shredded
Instructions
- In a large pot, cook bacon pieces until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Melt butter into the bacon grease. Sauté diced onion and minced garlic until the onion is soft and garlic is fragrant.
- Stir in flour to create a roux and cook over low heat for 1-2 minutes.
- Gradually add chicken broth, stirring continuously until the mixture thickens.
- Add potatoes, season with salt and pepper, and cook over medium heat until tender, about 10 minutes.
- Using an immersion blender, blend about half of the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.
- Stir in heavy cream and heat over medium-low until warmed through.
- Add sour cream and shredded cheddar cheese, stirring until cheese is melted and well combined.
- Serve hot, garnished with reserved bacon, extra cheddar cheese, and chopped green onions or chives if desired.
Notes
Top the soup with the reserved bacon pieces, fresh, chopped chives, and more sharp cheddar cheese.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 904Total Fat: 71gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 221mgSodium: 1329mgCarbohydrates: 44gFiber: 3gSugar: 7gProtein: 25g
Erin
Saturday 2nd of March 2024
Am I insane or did this recipe change….. I’ve had it pinned for a long time as my husbands fav potato soup & I swear it’s completely different now….. 😕
Danielle McCoy
Wednesday 6th of March 2024
I did modify the recipe to simplify it and remove some ingredients we don't typically consume. The premise is the same, but it is different. I would be happy to give you the other if you would prefer it... I do still have it.
Nicole
Thursday 7th of April 2016
Your post is making my mouth water! This looks delicious! Thank you for sharing :-)
Danielle McCoy
Friday 8th of April 2016
It tastes so good, I almost want to go in the kitchen and make some up. It's still so cold here!
swathi
Sunday 17th of January 2016
That is delicious loaded potato soup, thanks for sharing with Hearth and soul blog hop, pinning, tweeting
Danielle McCoy
Sunday 17th of January 2016
Thank you, much appreciated :).
Sarah-Ann
Sunday 17th of January 2016
Looks & sounds delicious. Something to make on a snowy day. Thanks for sharing this yummy recipe. Sarah-Ann Hamlin @ Living Intentionally Simple
Danielle McCoy
Sunday 17th of January 2016
Thank you! It is fantastic on a snowy day :).
Helen Fern
Tuesday 12th of January 2016
This makes me want to start cooking dinner! Would love to have you share on the "Whats for Dinner" Sunday linkup!
http://www.lazygastronome.com/whats-for-dinner-sunday-linky-26/
Danielle McCoy
Tuesday 12th of January 2016
LOL it is really yummy. I just made it the other day or I would be making it tonight! It's so cold here! Venison chili instead. I will definitely come share! Thanks for stopping by :).