Loaded Baked Potato Soup Recipe – Easy Cozy Dinner with Crispy Bacon

Let me set the scene: the aroma of simmering potatoes, garlic, and smoky bacon fills my kitchen, wrapping around me like a favorite old blanket. There’s a gentle bubbling from the soup pot—creamy, rich, and just a tad indulgent. The first time I ladled a spoonful of this loaded baked potato soup into a bowl, I paused—steam curling up, cheese melting just so, the golden flecks of crispy bacon beckoning. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe holds a place in my heart from when I was knee-high to a grasshopper, watching my grandma whip up pots of potato soup on rainy weekends. Honestly, I wish I’d discovered this extra-cozy loaded version years ago—it’s pure, nostalgic comfort, like a warm hug in a bowl. I first made it trying to recreate the flavors from a bake sale soup stand, and let’s face it, my family couldn’t stop sneaking tastes off the stove (and I can’t really blame them). The feedback was instant: requests for seconds, and my kids asking if I’d make it for their next sleepover.

Loaded baked potato soup is dangerously easy, perfect for potlucks, chilly nights, or when you want to brighten up your Pinterest board with something that screams “eat me!” Honestly, after testing this recipe more times than I’ll admit (in the name of research, of course), it’s now a staple for family gatherings, gifting, and those days when you just need food that feels like home. You’re going to want to bookmark this one—trust me.

Why You’ll Love This Loaded Baked Potato Soup Recipe

Let me tell you, after years of tweaking and tasting (and a few potato disasters), this loaded baked potato soup recipe is the real deal. Here’s why you’ll fall in love with every spoonful:

• Quick & Easy: Ready in under 45 minutes, making it a weeknight hero. No fuss or fancy steps—just simple comfort food.
• Simple Ingredients: No trips to specialty stores. Everything you need is probably already in your kitchen—potatoes, bacon, cheese, cream, and a handful of flavor boosters.
• Perfect for Cozy Dinners: This soup brings folks together—great for chilly evenings, lazy Sundays, or a big family dinner. It’s the kind of meal that gets everyone excited for seconds.
• Crowd-Pleaser: Both kids and adults rave about this one. It’s rich, creamy, and just the right amount of decadent (with everyone fighting over the crispy bacon bits on top!).
• Unbelievably Delicious: The creamy potato base, sharp cheddar, and crunchy bacon are comfort food magic. The texture is silky but hearty, and the flavors are perfectly balanced—salty, tangy, and just a hint of garlic.

What sets this loaded baked potato soup apart? For starters, I use a quick bake-and-sauté method for the potatoes, which gives an extra depth of flavor (no bland spuds here!). The bacon isn’t just sprinkled on top—it’s cooked to crispy perfection, then layered throughout for that smoky kick in every bite. Sharp cheddar melts into the soup for a velvety finish, and a dollop of sour cream brings it all together.

This isn’t just another potato soup. It’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—healthier if you want, but always packed with soul-soothing satisfaction. It’s perfect for impressing guests without breaking a sweat, or for turning a simple meal into something memorable. Honestly, I’ve brought it to potlucks and watched folks scrape the pot clean. That’s how you know it’s a keeper.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap things out if needed (trust me, I’ve tried every substitution under the sun!). Here’s what you’ll need:

• For the Soup Base:
  • 4 large russet potatoes (about 2 lbs/900g), scrubbed and diced (skins-on for rustic flavor, peeled for extra smoothness)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup (60g) unsalted butter (adds richness)
  • 1/4 cup (30g) all-purpose flour (for thickening; swap with gluten-free flour if needed)
  • 4 cups (945ml) low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups (480ml) whole milk (or use 2% for lighter soup)
  • 1 cup (240ml) heavy cream (optional, but makes it so luscious)
• The “Loaded” Toppings:
  • 8 slices thick-cut bacon (about 200g), chopped (I love Wright brand for extra crunch)
  • 1 1/2 cups (150g) shredded sharp cheddar cheese (Cabot or Tillamook are my favorites)
  • 1/2 cup (120g) sour cream (adds tang—use Greek yogurt if you want lighter)
  • 1/4 cup (15g) chopped green onions or chives (for freshness and color)
  • Salt & black pepper, to taste
• Optional Add-Ins:
  • 1/2 tsp smoked paprika (adds a gentle smokiness)
  • 1/2 cup (120ml) plain Greek yogurt (swap for sour cream in a pinch)
  • Hot sauce or extra black pepper, for serving

If you’re missing an ingredient, don’t stress. Use Yukon Gold potatoes for a buttery flavor, swap cheddar with Monterey Jack, or toss in a handful of frozen peas for color. Want it vegetarian? Skip the bacon and add roasted mushrooms. This loaded baked potato soup is flexible—just make it your own!

Equipment Needed

You don’t need a fancy kitchen to whip up this loaded baked potato soup—just a few basics and maybe a couple of budget-friendly extras. Here’s my go-to list:

• Large soup pot or Dutch oven: A heavy-bottomed pot helps prevent burning and keeps the soup creamy. I’ve used everything from cast iron to nonstick—both work!
• Sharp chef’s knife: For chopping potatoes and bacon. A budget knife will do, as long as it’s sharp!
• Cutting board: Preferably one for veggies and one for meat (keeps things safe and tidy).
• Wooden spoon or heat-proof spatula: For stirring without scraping your pot.
• Slotted spoon: Handy for removing crispy bacon bits from the pan.
• Measuring cups and spoons: Accuracy helps with consistency.
• Potato masher or immersion blender (optional): For that extra-smooth finish. If you don’t have one, a regular masher or even a fork works—just takes a little elbow grease!
• Soup ladle: For serving those perfect, steamy bowls.

Pro tip: If you’re using a metal pot, avoid metal utensils to keep things scratch-free. I’ve learned the hard way that nonstick pots and metal spoons don’t mix! And if your immersion blender is acting up, just go old-school and mash by hand—it’s almost therapeutic.

Preparation Method

1. Prep the Ingredients (10 minutes):
   • Scrub and dice potatoes into 1-inch (2.5cm) pieces. (Leave skins on for extra flavor!)
   • Dice onion, mince garlic, chop bacon, and shred cheddar cheese.
   • Set aside green onions/chives for garnishing.
2. Cook the Bacon (8 minutes):
   • Place chopped bacon in a cold soup pot. Turn heat to medium and cook, stirring occasionally, until bacon is crispy and golden.
   • Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. (Reserve 1 tbsp bacon fat in the pot; discard the rest.)
   • Warning: Keep a close eye—bacon goes from crispy to burnt in a flash!
3. Sauté Veggies (6 minutes):
   • Add butter to the reserved bacon fat in the pot. Once melted, toss in diced onion and sauté until translucent and soft (about 3-4 minutes).
   • Add garlic, cook for 1 minute until fragrant (don’t let it burn!).
4. Make the Roux (4 minutes):
   • Sprinkle flour over onions and garlic. Stir constantly for 2 minutes until flour turns golden and begins to smell nutty. (This thickens the soup—don’t skip!)
5. Add Liquids & Potatoes (3 minutes):
   • Gradually whisk in chicken broth, then milk and cream. Stir well to combine.
   • Add diced potatoes and bring mixture to a gentle boil.
   • Tip: If soup looks too thick, add an extra splash of broth or milk.
6. Simmer (18-20 minutes):
   • Lower heat to medium-low. Cover and simmer for 18-20 minutes, or until potatoes are fork-tender.
   • Stir occasionally to prevent sticking. If soup thickens too much, add more milk.
7. Mash or Blend (5 minutes):
   • Use a potato masher right in the pot for a chunky texture. For a silky finish, use an immersion blender until soup is creamy (leave a few chunks for that “loaded” vibe).
   • If using a blender, cool soup slightly and blend in batches—safety first!
8. Add Cheese, Sour Cream, and Seasonings (3 minutes):
   • Stir in shredded cheddar cheese and sour cream until melted and smooth.
   • Season generously with salt, pepper, and smoked paprika if using. Taste and adjust—potatoes soak up more salt than you think!
9. Serve and Garnish (2 minutes):
   • Ladle soup into bowls. Top each with crispy bacon, extra cheese, and green onions/chives.
   • Optional: Add a dollop of sour cream or a sprinkle of hot sauce for extra zing.

Personal tip: If soup sits for a bit, it thickens—just reheat gently and stir in a splash of broth or milk to bring it back to perfect consistency. Don’t be afraid to taste as you go; every batch is a little different!

Cooking Tips & Techniques

Loaded baked potato soup is simple, but there are a few tricks (learned through many messy pots!) to make it truly great:

• Don’t Rush the Bacon: Start bacon in a cold pot, cook low and slow for max crispiness and flavor. If you crank up the heat, you’ll end up with burnt bits and chewy fat—been there, done that.
• Use Starchy Potatoes: Russets break down and create a creamier base. Waxy potatoes (like reds) stay firm—good for chunkier soup, but not as velvety.
• Balance Texture: Mash for chunkiness, blend for smoothness, or do a bit of both. I like leaving a few potato pieces for “loaded” texture.
• Layer Flavors: Cook onions and garlic in bacon fat for extra depth. Don’t skip the roux—it’s the secret to thick, luscious soup.
• Watch Your Salt: Bacon and cheese add salt, so taste before adding more. I’ve made the mistake of going too heavy-handed… soup’s still good, but water helps!
• Multitasking: While potatoes simmer, prep toppings—chop green onions, shred cheese. Makes serving feel effortless.
• Consistency Control: If soup thickens too much, just stir in a splash of milk or broth. Potatoes are thirsty little guys.

I’ve learned that patience pays off here. Rushing leads to uneven texture, overcooked bacon, or gluey soup. Take your time, taste as you go, and don’t be afraid to tweak—every batch gets better!

Variations & Adaptations

This loaded baked potato soup recipe is super flexible, and honestly, I’ve experimented with all sorts of twists. Here are some favorite variations:

• Vegetarian Version: Skip the bacon—use smoked paprika or roasted mushrooms for that savory kick. Substitute chicken broth with vegetable broth for a full veggie option.
• Gluten-Free: Swap all-purpose flour with a gluten-free blend (like Bob’s Red Mill 1:1). The soup thickens just as nicely without the gluten.
• Low-Carb/Keto: Use cauliflower florets instead of potatoes, and replace flour with almond flour. Honestly, it’s surprisingly creamy and satisfying!
• Seasonal Add-Ins: In summer, toss in some fresh corn kernels or roasted red peppers. In the fall, add a pinch of nutmeg for warmth.
• Spicy Twist: Stir in diced jalapeños or a dash of cayenne pepper. Top with pepper jack cheese for a little extra heat.
• Dairy-Free: Use unsweetened almond milk and coconut cream, plus vegan cheese if you’re avoiding dairy. The soup still hits the spot!

My personal favorite? Swapping half the potatoes with sweet potatoes for a touch of sweetness and vibrant color. The kids love it, and it’s a fun way to mix things up. Don’t be afraid to play around—this soup forgives a lot!

Serving & Storage Suggestions

This loaded baked potato soup is best served piping hot, straight from the pot. I love ladling it into deep bowls, swirling in extra sour cream, and topping with a generous sprinkle of green onions and bacon bits. Honestly, it’s a showstopper on any dinner table.

Pair with a fresh green salad, crusty bread, or even a side of roasted veggies. For drinks, a crisp apple cider or a cold lager hits the spot.

Leftovers? Store cooled soup in airtight containers in the fridge for up to 4 days. It thickens as it sits, so just add a splash of milk or broth when reheating. For freezer storage, portion into freezer-safe bags or containers (leave room for expansion) and freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stove—stir often to prevent sticking.

Flavors deepen over time, so day-two soup is even better. Reheat slowly, and give it a good stir before serving—add fresh toppings to wake up the flavors.

Nutritional Information & Benefits

Loaded baked potato soup is definitely a comfort food treat, but you can lighten it up if needed. Here’s a rough estimate per serving (based on 6 servings):

• Calories: 410
• Protein: 15g
• Fat: 23g
• Carbs: 38g
• Fiber: 3g
• Sodium: 680mg

Potatoes provide vitamin C, potassium, and fiber. Bacon adds protein and flavor, while cheese and milk offer calcium. If you use Greek yogurt or swap in cauliflower, you’ll boost protein and cut carbs. Watch for dairy or gluten if you have sensitivities—swap as needed.

From a wellness perspective, I treat this soup as a special dinner—satisfying, nourishing, and totally worth the occasional indulgence. With simple swaps, it fits gluten-free, vegetarian, or low-carb diets.

Conclusion

There’s something magical about a bowl of loaded baked potato soup with crispy bacon—it’s like bringing a little bit of cozy diner magic into your own kitchen. It’s easy, adaptable, and always a hit (even with picky eaters). Whether you stick to the classic recipe or try one of the fun variations, you’ll find yourself coming back to this soup again and again.

I love this recipe because it’s forgiving, satisfying, and packed with familiar flavors. Don’t be afraid to make it your own—throw in your favorite cheese, swap the toppings, or go wild with extra spices. Honestly, I hope it brings your family as much comfort as it’s brought mine.

If you try this loaded baked potato soup, please share your tweaks, stories, or even kitchen mishaps in the comments below! Pin it, pass it on, and let’s keep the comfort food vibes alive. Wishing you lots of cozy nights and happy bellies!

Frequently Asked Questions

Can I make loaded baked potato soup ahead of time?

Absolutely! This soup stores well in the fridge for up to 4 days. Just reheat gently and add a splash of milk if it thickens too much.

What’s the best potato for baked potato soup?

Russet potatoes are my favorite—they break down and make the soup creamy. Yukon Golds work too for a buttery flavor.

Can I freeze loaded baked potato soup?

Yes! Cool the soup completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly.

How do I make this soup vegetarian?

Skip the bacon and use vegetable broth. Add roasted mushrooms or smoked paprika for extra flavor.

Why does my potato soup get gummy?

Over-blending can make it gluey. Use a potato masher for chunkiness, or blend just until smooth—don’t overdo it!

Print