Try this loaded baked potato soup recipe for a warm and comforting meal. Made with crispy bacon, creamy potatoes, cheddar cheese, and a hint of cayenne pepper, this soup is perfect for chilly days. Easy to make in one pot, this hearty soup is great for family dinners or meal prepping. Serve with fresh chives and sour cream for an extra burst of flavor. Save this recipe for a delicious and satisfying homemade soup.

Table of Contents

What Is Loaded Baked Potato Soup

Loaded Baked Potato Soup is a creamy and hearty soup that captures the flavors of a classic loaded baked potato. This comforting dish typically includes ingredients like:

Broth and Cream: Chicken or vegetable broth forms the base, while milk or cream contributes to the soup’s rich texture.

Potatoes: The star of the dish, usually Russet or Yukon Gold, which are diced and cooked until tender.

Bacon: Cooked until crispy, it adds a savory, smoky flavor.

Cheddar Cheese: Shredded sharp and white cheddar are melted into the soup for richness.

Sour Cream: Stirred in for creaminess and a slight tang.

Chives or Green Onions: Used as a garnish, providing a fresh, onion-like flavor.

Everything You’ll Need to Make This Recipe

Bacon: 8 slices, chopped
Unsalted butter: 1/4 cup
Potatoes: 4 large Russet or Yukon Gold, peeled and cubed
Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Ground cayenne pepper: 1/8 teaspoon
All-purpose flour: 1/4 cup
Chicken or vegetable broth: 2 ½ cups, low sodium
Milk: 2 ½ cups, whole or 2%
Cheddar cheese: 1 cup shredded sharp and 1 cup shredded white cheddar
Sour cream: 1/2 cup
Chives: 1/4 cup, chopped
Salt and pepper: to taste

Here’s How to Make This Recipe

Cook bacon in a Dutch oven until crispy; remove and set aside, reserving the grease.
Sauté cubed potatoes and onion in the bacon grease until soft. Stir in garlic and cayenne pepper.
Make a roux with flour and additional butter. Gradually whisk in broth and milk.
Add the potato mixture back in, simmer until potatoes are tender.
Stir in shredded cheeses, cooked bacon, sour cream, and chives. Season to taste.

These Pro Tips Will Make This Recipe a Success

Use Fresh Ingredients: Fresh potatoes and real cheese will enhance the flavor significantly.
Don’t Rush the Simmer: Allow the soup to simmer to let the flavors meld.
Customize It: Feel free to add other toppings like crispy onions or more cheese for extra flavor.

Frequently Asked Questions About This Recipe

Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze Loaded Baked Potato Soup?
It’s best not to freeze this soup due to the dairy content, which may separate when thawed. However, you can freeze it without the cream and add it when reheating.

What can I serve with this soup?
This soup pairs well with a side salad, crusty bread, or grilled cheese sandwiches for a complete meal.

Loaded Baked Potato Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

This creamy Loaded Baked Potato Soup is packed with flavors from crispy bacon, rich cheeses, and fresh chives.

Ingredients

8 slices bacon, chopped: Adds a smoky, savory flavor.
1/4 cup unsalted butter: For richness and sautéing.
4 large Russet or Yukon Gold potatoes, peeled and cubed: Provides the hearty base.
1 medium onion, finely chopped: Adds sweetness and depth.
2 cloves garlic, minced: For robust flavor.
⅛ teaspoon ground cayenne pepper: Adds a hint of heat.
¼ cup all-purpose flour: Thickens the soup.
2 ½ cups low sodium chicken broth or vegetable broth: Forms the flavorful liquid base.
2 ½ cups whole milk or 2% milk: Adds creaminess.
1 cup shredded sharp cheddar: For a rich, cheesy flavor.
1 cup shredded white cheddar: Adds a sharp, tangy note.
½ cup sour cream: For creaminess and tang.
¼ cup chopped chives: Adds a fresh, onion-like flavor.
Salt and pepper to taste: Enhances and balances flavors.

Directions

Cook the Bacon: In a Dutch oven or heavy stockpot over medium heat, cook the chopped bacon until browned and crispy. Using a slotted spoon, remove the bacon from the pan, reserving the grease.
Prepare the Base: Add enough butter to the bacon grease to make 2 tablespoons of fat. Melt the butter over medium heat. Add the cubed potatoes and chopped onion to the pan, cooking for about 5 minutes or until the onions are soft. Stir in the minced garlic and ground cayenne pepper, cooking for 1 minute while stirring constantly. Using a slotted spoon, transfer the potatoes, onions, and garlic to a bowl or plate, reserving any fat in the pan.
Make the Roux: Melt enough butter in the pan to make a total of 4 tablespoons of fat. Sprinkle in the 1/4 cup of flour, whisking to combine and cook for 2-3 minutes, stirring constantly.
Add Liquids: Gradually whisk in the chicken broth and milk in several intervals, alternating between the two to ensure smoothness.
Combine and Simmer: Return the potatoes, onions, and garlic to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Add Cheeses: Whisk in the shredded sharp cheddar and white cheddar until melted and fully incorporated into the soup.
Finish the Soup: Remove the pot from heat. Stir in the cooked bacon, sour cream, and chopped chives. Season with salt and pepper to taste.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Variations: For a vegetarian version, use vegetable broth and omit the bacon, substituting olive oil or butter for sautéing the vegetables.
Serving Suggestions: Top with additional cheese, chives, or a dollop of sour cream for extra flavor.