There’s nothing quite like a warm, creamy bowl of Loaded Baked Potato Soup on a chilly evening. Packed with crispy bacon, melted cheese, and fresh chives, this soup captures all the comforting flavors of a classic baked potato in a rich, hearty dish. Whether you’re looking for an easy weeknight dinner, a cozy meal for a lazy Sunday, or a crowd-pleaser for family gatherings, this recipe is the ultimate comfort food.
Not only is Loaded Baked Potato Soup incredibly delicious, but it’s also simple to make with pantry-friendly ingredients. With just a few steps, you can transform humble potatoes into a velvety, flavor-packed meal that’s sure to become a household favorite. Plus, you can customize it to fit your taste—whether you prefer extra cheese, a spicy kick, or a healthier twist.
In this guide, we’ll break down everything you need to know about making the perfect Loaded Baked Potato Soup, including the best ingredients, step-by-step cooking instructions, expert tips, and creative variations. Get ready to indulge in a bowl of creamy, cheesy, and utterly satisfying goodness!
What is Loaded Baked Potato Soup?
Origins and Popularity
The origins of Loaded Baked Potato Soup can be traced back to classic American comfort food traditions. Inspired by the loaded baked potato, a popular side dish served at steakhouses and diners across the United States, this soup takes all the delicious toppings of a baked potato—cheese, sour cream, bacon, and chives—and blends them into a rich, creamy soup.
While baked potatoes have been enjoyed for centuries, the concept of turning them into a soup became popular in the late 20th century. Restaurants began offering baked potato soup as a staple in their menus, especially during colder months. This dish quickly gained a loyal following due to its hearty texture and indulgent flavors.
Today, Loaded Baked Potato Soup is a favorite among home cooks and food lovers alike. It’s frequently featured in cookbooks, food blogs, and restaurant menus worldwide. Its versatility makes it a go-to comfort meal that can be adjusted to fit different dietary needs, from vegetarian versions to low-carb alternatives.
Ingredients for the Perfect Loaded Baked Potato Soup
The secret to an incredible Loaded Baked Potato Soup lies in the ingredients. Using fresh, high-quality components ensures a rich, velvety texture and deep, satisfying flavors. Here’s what you’ll need:
Essential Ingredients
- Potatoes – The star of the dish! Russet potatoes are the best choice due to their high starch content, which gives the soup a creamy texture. Yukon Gold potatoes are another excellent option for a slightly buttery taste.
- Bacon – Crispy, smoky bacon adds an irresistible flavor.
- Butter – Used to sauté ingredients and add richness to the soup.
- Onion & Garlic – These aromatics provide a delicious depth of flavor.
- Chicken or Vegetable Broth – Serves as the liquid base of the soup. A homemade broth will add an extra layer of richness.
- Milk & Heavy Cream – These create the creamy consistency of the soup. You can use half-and-half as a lighter alternative.
- Cheese – Sharp cheddar cheese is the best option, but you can also use a mix of Monterey Jack, Gouda, or Parmesan.
- Sour Cream – Adds tanginess and enhances the “loaded baked potato” flavor.
- Salt & Black Pepper – To season the soup to perfection.
- Green Onions or Chives – For garnish and a fresh, slightly sharp contrast to the creamy soup.
Optional Add-Ins for Extra Flavor
- Smoked Paprika or Cayenne Pepper – For a slight kick.
- Shredded Rotisserie Chicken – For added protein.
- Diced Jalapeños – For a spicier variation.
- Crumbled Sausage – To replace bacon for a different savory element.
Now that we’ve covered the ingredients, let’s move on to the step-by-step recipe to make this delicious soup at home!
Step-by-Step Recipe for Loaded Baked Potato Soup
Now that we have all the ingredients ready, let’s dive into the process of making Loaded Baked Potato Soup from scratch. Follow these simple steps for a rich, creamy, and flavorful soup that will impress your family and friends.
Preparing the Potatoes
- Choose the right potatoes – Russet potatoes are ideal because of their high starch content, which helps create a thick, creamy soup. If you prefer a slightly buttery texture, Yukon Gold potatoes are also a great option.
- Wash and peel the potatoes – Rinse the potatoes thoroughly under running water. Peel them if you prefer a smooth soup, or leave the skins on for a rustic texture.
- Chop into cubes – Cut the potatoes into small, evenly-sized cubes (about ½ to 1 inch). This ensures even cooking and makes it easier to blend later.
- Boil the potatoes – Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for about 10-15 minutes or until they are fork-tender. Drain and set aside.
Cooking the Soup Base
- Crisp the bacon – In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and place on a paper towel-lined plate. Save 1-2 tablespoons of bacon grease in the pot for extra flavor.
- Sauté onions and garlic – In the same pot, add butter and diced onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
- Make the roux – Sprinkle ¼ cup of all-purpose flour over the onions and stir constantly for about 2 minutes to remove the raw flour taste. The roux will help thicken the soup.
- Add the liquids – Slowly whisk in chicken or vegetable broth, making sure there are no lumps. Bring the mixture to a gentle simmer.
- Incorporate the milk and cream – Lower the heat and slowly stir in milk and heavy cream. Stir continuously to prevent curdling.
Blending for Creaminess
- Mash or blend the potatoes – Add the cooked potatoes to the soup base.
- For a chunky soup, mash the potatoes lightly with a potato masher.
- For a smooth soup, use an immersion blender to blend the soup until velvety.
- Melt the cheese – Stir in shredded cheddar cheese a little at a time, allowing it to melt completely into the soup.
- Season to taste – Add salt, black pepper, and a pinch of smoked paprika or cayenne for extra flavor. Stir well.
Adding Toppings for the Ultimate Taste
Now comes the fun part—loading up your soup just like a baked potato! Top each bowl with:
Crispy bacon crumbles
Extra shredded cheese
Sour cream for tanginess
Fresh chopped chives or green onions
Black pepper or a dash of hot sauce for extra kick
Serve immediately with warm crusty bread or garlic toast for the perfect meal!
Tips and Tricks for the Best Loaded Baked Potato Soup
Choosing the Right Potatoes
The type of potato you use can make a big difference in texture and flavor. Russet potatoes are the best choice because they are starchy and break down easily, creating a naturally thick and creamy soup. If you prefer a slightly smoother texture with a buttery taste, Yukon Gold potatoes are another great option. Avoid using waxy potatoes like red potatoes, as they don’t break down as well and can result in a grainy consistency.
Achieving the Perfect Consistency
- For a Chunky Soup – Lightly mash the potatoes with a fork or potato masher, leaving some larger pieces for texture.
- For a Smooth Soup – Use an immersion blender directly in the pot to blend the soup until silky smooth. You can also use a stand blender, but be sure to blend in batches and remove the center cap of the lid to prevent steam buildup.
- To Thicken the Soup – If the soup is too thin, mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup. Simmer for a few minutes until it thickens. You can also add more mashed potatoes or a bit of extra cheese.
- To Thin the Soup – If the soup becomes too thick, simply add more broth or milk until you reach the desired consistency.
Best Toppings for Flavor
The toppings are what make this soup taste just like a loaded baked potato! Here are some of the best additions:
- Crispy Bacon – Adds a smoky, salty crunch.
- Shredded Cheddar Cheese – Sharp cheddar melts beautifully into the soup.
- Sour Cream – A dollop of sour cream adds a creamy, tangy contrast.
- Chopped Green Onions or Chives – These give a fresh, slightly spicy kick.
- Croutons or Garlic Bread – Adds a delicious crunch.
- Jalapeños or Hot Sauce – Perfect for a spicy kick.
Avoiding Common Mistakes
- Don’t Overcook the Potatoes – If boiled too long, they can become gummy. Stick to 10-15 minutes until fork-tender.
- Gradually Add the Cheese – Dumping in all the cheese at once can cause clumping. Stir it in small amounts and let it fully melt before adding more.
- Use Low Heat for Dairy – Boiling milk or cream too fast can cause it to curdle. Always keep the heat on low when adding dairy.
- Season at the End – Since bacon, cheese, and broth all contain salt, taste the soup before adding extra salt to avoid over-seasoning.
Variations of Loaded Baked Potato Soup
Healthier Versions
If you love Loaded Baked Potato Soup but want a lighter version, try these healthier modifications:
- Use Cauliflower Instead of Potatoes – Swap out half or all of the potatoes for steamed cauliflower to reduce carbs while keeping the soup creamy.
- Choose Low-Fat Dairy – Replace heavy cream with low-fat milk or unsweetened almond milk for a lighter consistency. Greek yogurt can also be used instead of sour cream.
- Turkey Bacon Instead of Regular Bacon – This reduces fat content while still adding a smoky, crispy bite.
- Use Chicken Broth Instead of Heavy Cream – A broth-based version of the soup will still be flavorful but significantly lower in calories.
Spicy Kick Variations
Love a bit of heat? Try these spicy upgrades:
- Jalapeño Infusion – Dice fresh jalapeños and sauté them with onions for a spicy base.
- Cayenne or Smoked Paprika – Add ½ teaspoon of cayenne pepper or smoked paprika for a subtle heat.
- Pepper Jack Cheese – Swap out cheddar for spicy pepper jack cheese to bring an extra kick.
- Hot Sauce or Sriracha – A few dashes of hot sauce or sriracha can take this soup to the next level.
Vegetarian and Vegan Alternatives
For a plant-based version of Loaded Baked Potato Soup, use these substitutions:
- Replace Dairy with Plant-Based Alternatives – Use unsweetened almond, oat, or coconut milk instead of dairy milk. Cashew cream is also a fantastic alternative to heavy cream.
- Vegan Cheese & Sour Cream – Opt for dairy-free shredded cheese and vegan sour cream to keep the flavors authentic.
- Skip the Bacon or Use Coconut Bacon – Crispy tempeh bacon, mushroom bacon, or even smoked coconut flakes can mimic the crunch and smoky taste of traditional bacon.
- Use Vegetable Broth – Swap chicken broth for a rich vegetable broth to keep it fully plant-based.
Loaded Baked Sweet Potato Soup
For a fun twist, use sweet potatoes instead of russet potatoes! This adds a natural sweetness that pairs beautifully with cinnamon, nutmeg, and a hint of maple syrup. Top with toasted pecans and a sprinkle of smoked paprika for a delicious fall-inspired version.
What to Serve with Loaded Baked Potato Soup
Best Bread Pairings
A warm, creamy bowl of Loaded Baked Potato Soup pairs perfectly with bread for dipping and scooping up every delicious bite. Some of the best bread choices include:
- Crusty French Bread – A crispy exterior with a soft, chewy center is ideal for dipping.
- Garlic Bread – Adds a flavorful, buttery, and slightly crispy contrast.
- Cheesy Biscuits – A Southern classic that complements the rich soup.
- Pretzel Rolls – Their slightly salty, chewy texture pairs well with the creaminess.
- Cornbread – A slightly sweet, crumbly addition that balances the savory flavors.
Side Dishes that Complement the Soup
If you want to turn this soup into a full meal, try pairing it with these side dishes:
- Side Salad – A fresh Caesar salad, chopped garden salad, or spinach salad helps balance the richness.
- Roasted Vegetables – Oven-roasted Brussels sprouts, asparagus, or carrots add a nutritious contrast.
- Grilled Cheese Sandwich – The classic combo of a gooey grilled cheese with this soup is a match made in heaven.
- Baked Chicken Tenders – A protein-packed side that pairs well with the cheesy goodness.
Storing and Reheating Leftovers
How to Store for Maximum Freshness
- Refrigerator – Store leftover Loaded Baked Potato Soup in an airtight container in the fridge for up to 4 days.
- Freezer – This soup can be frozen, but keep in mind that dairy-based soups may separate upon thawing. If freezing, let the soup cool completely, then store it in an airtight container for up to 3 months.
Reheating Without Losing Flavor
- Stovetop – Reheat on low heat, stirring occasionally, and add a splash of milk or broth if needed.
- Microwave – Heat in 30-second intervals, stirring in between, until warm.
- If Reheating from Frozen – Thaw in the refrigerator overnight before reheating on the stovetop.
Serving Suggestions
Pair this hearty soup with crispy Baked Chicken Tenders for a satisfying meal. If you’re looking for another cheesy potato dish, try this Potato Casserole.
For a twist on potato-based comfort food, check out Gratin Dauphinois, a creamy French classic.
Frequently Asked Questions (FAQs)
What to Put in Loaded Potato Soup?
Loaded baked potato soup is packed with ingredients that mimic the flavors of a classic loaded baked potato. The essentials include:
- Potatoes (Russet or Yukon Gold for creaminess)
- Bacon (crispy for added texture and flavor)
- Butter (for richness)
- Onion & Garlic (for a deep, savory base)
- Chicken or Vegetable Broth (the liquid foundation of the soup)
- Milk & Heavy Cream (for a creamy texture)
- Cheddar Cheese (sharp cheese for bold flavor)
- Sour Cream (adds tanginess)
- Salt & Black Pepper (for seasoning)
- Green Onions or Chives (for garnish)
Optional add-ins include paprika, cayenne pepper, diced jalapeños, or extra cheese blends for a flavor twist.
What Are the Ingredients in Member’s Mark Loaded Baked Potato Soup?
Member’s Mark Loaded Baked Potato Soup (available at Sam’s Club) typically includes:
- Potatoes
- Milk & Cream
- Bacon
- Cheddar Cheese
- Chicken Broth
- Butter & Flour (for thickening)
- Onions & Garlic
- Salt & Spices
Since it is a pre-packaged soup, it may also contain preservatives and stabilizers to maintain freshness.
What Is in Panera Baked Potato Soup?
Panera’s Baked Potato Soup contains:
- Potatoes
- Heavy Cream & Milk
- Bacon & Butter
- Chicken Stock
- Cheddar Cheese
- Onions & Garlic
- Salt, Spices, & Black Pepper
Panera’s version is known for its smooth, creamy consistency with a mild, well-balanced flavor.
How Do You Thicken Loaded Baked Potato Soup?
If your soup is too thin, here are some ways to thicken it:
- Mash More Potatoes – Use a potato masher to mash some of the cooked potatoes in the soup.
- Use a Roux – Mix 2 tablespoons of butter with 2 tablespoons of flour, cook for 1-2 minutes, then stir into the soup.
- Cornstarch Slurry – Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the soup and simmer until thickened.
- Add Cheese – Extra cheddar cheese helps thicken the texture.
- Simmer Longer – Allow the soup to simmer uncovered for a few extra minutes to reduce excess liquid.
Conclusion
Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and packed with all the best flavors of a classic loaded baked potato. Whether you enjoy it with crispy bacon, melty cheese, and chives or prefer a healthier, spicier, or vegetarian version, this soup is incredibly versatile and easy to customize. Pair it with crusty bread, a fresh salad, or even a grilled cheese sandwich for a hearty, satisfying meal.
Now that you have all the tips, tricks, and variations, it’s time to grab your ingredients and make this incredible Loaded Baked Potato Soup at home. Enjoy every warm, cheesy, and delicious spoonful!
Loaded Baked Potato Soup – Creamy, Cheesy & Hearty Comfort Food
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Potato masher or immersion blender
- Ladle
- Knife & cutting board
- Measuring cups & spoons
Ingredients
- 6 large russet potatoes peeled and diced
- 6 slices bacon cooked and crumbled
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- ½ cup sour cream
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ¼ teaspoon cayenne pepper optional, for heat
- ¼ cup green onions or chives chopped (for garnish)
Instructions
- Prepare the Potatoes: In a large pot, boil the diced potatoes in salted water for about 10-15 minutes, or until fork-tender. Drain and set aside.
- Cook the Bacon: In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Reserve 1-2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add butter to the pot along with chopped onions. Sauté for 3-4 minutes until soft. Add garlic and cook for 30 seconds.
- Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the chicken broth, making sure there are no lumps.
- Add Dairy & Potatoes: Stir in the milk and heavy cream, followed by the cooked potatoes. Simmer over low heat for 5 minutes.
- Blend for Desired Consistency:
- For a chunky soup, mash the potatoes slightly with a potato masher.
- For a smooth soup, use an immersion blender to blend until creamy.
- Melt the Cheese & Season: Stir in the cheddar cheese, sour cream, salt, pepper, paprika, and cayenne. Let the cheese melt completely. Adjust seasoning as needed.
- Serve & Garnish: Ladle the soup into bowls and top with crumbled bacon, extra cheese, and fresh green onions. Serve hot!
Notes
For a lighter version, use low-fat milk and Greek yogurt instead of heavy cream and sour cream.
For a vegetarian version, omit bacon and use vegetable broth. You can also add sautéed mushrooms or smoked paprika for a smoky flavor.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on low heat to prevent curdling.