Loaded Baked Potato Soup

Loaded baked potato soup brings together all the flavors you love from a classic baked potato into one rich and creamy bowl. Comforting, hearty, and topped with bacon, melted cheddar, and chives, it is just the thing for cold nights or when you need a cozy meal that everyone will dig into.

I first made a big pot of this soup during a rainy winter evening when my family wanted something indulgent and filling. It quickly became our all-time favorite comfort meal because everyone could pile on their own toppings.

Ingredients

• Russet potatoes: provide a fluffy texture and classic potato soup taste Pick firm potatoes without green spots for the best flavor
• Yellow onion: gives natural sweetness and depth Choose onions with crisp outer layers for freshness
• Garlic: adds savory aroma to the soup base Fresh minced garlic has the most punch
• Celery: brings subtle flavor and a touch of freshness Go for stalks that are bright and crisp
• Whole milk: ensures the soup is rich and creamy Look for high-quality milk from a local dairy if possible
• Heavy cream: is what turns this into a truly luxurious soup Choose cream with a high fat content for best results
• Shredded sharp cheddar cheese: melts beautifully and lifts the flavor Always shred your own cheese for a smoother melt instead of using pre-shredded
• Sour cream: lends tangy richness Use full-fat for the creamiest soup
• Unsalted butter: develops flavor at the start and gives a silky base Good quality butter makes a difference
• Low-sodium chicken broth: creates a savory base without making the soup too salty Always check labels and opt for broth with deep flavor
• Salt: enhances all the other flavors Start with less and add more to taste at the end
• Freshly ground black pepper: brings a little warmth Freshly ground is more aromatic than pre-ground
• Smoked paprika: adds gentle smokiness to mimic the taste of a real baked potato Look for a Spanish smoked paprika for bolder flavor
• Cayenne pepper: brings gentle heat Add according to your heat preference
• Bacon: offers crunch and smoky flavor Go for thick cut if you like more bite
• Additional cheddar cheese: for topping gives extra gooeyness
• Fresh chives: add a peppery note to top it all off Choose bright green chives without wilt
• More sour cream: on top gives that classic loaded feel

Instructions

Prep the Vegetables:

Dice onion and celery finely so they soften quickly and become part of the flavor base Peel and cube potatoes into even one inch pieces for even cooking

Sauté the Aromatics:

Melt butter in a large pot over medium heat Add onion and celery and cook until softened about five minutes Stir often so nothing browns or burns Add minced garlic and cook for just one minute until fragrant

Build the Soup Base:

Stir in potatoes chicken broth salt pepper smoked paprika and cayenne if using Turn up the heat and bring everything to a gentle boil Once boiling turn down the heat and simmer uncovered for twenty to twenty five minutes until potatoes are completely tender when pierced with a fork

Create the Creamy Texture:

Once potatoes are tender use a potato masher to mash some of the potatoes right in the pot If you prefer a smoother soup use an immersion blender and blend until you achieve your favorite texture Leave a few chunks for that baked potato feel

Add Dairy and Melt the Cheese:

Pour in whole milk and heavy cream then bring the mixture back to a gentle simmer Stir in shredded sharp cheddar cheese until fully melted and the soup is velvety smooth Mix in the sour cream and taste to adjust seasoning if needed

Serve and Top:

Ladle the hot soup into bowls Top each serving with crumbled bacon extra cheddar cheese fresh chives and a dollop of sour cream Serve hot and enjoy all the loaded baked potato goodness

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I cannot get enough of the smoky crunch of freshly-cooked bacon as a topping It always reminds me of Sunday evening dinners growing up where everyone could sprinkle on as much cheese and bacon as they wanted right at the table That sense of home is what keeps me coming back to this soup

Storage Tips

Cool the soup to room temperature then store in airtight containers in the fridge for up to three days For longer storage freeze in individual portions and reheat gently on the stovetop stirring often so dairy does not separate The soup is still wonderfully creamy even after freezing

Ingredient Substitutions

If you do not have russet potatoes try Yukon Golds for a more buttery flavor Vegetarian friends can skip the bacon and use vegetable broth for a creamy potato soup Broccoli or roasted corn are excellent ways to add nutrition and color

Serving Suggestions

Serve with crusty bread on the side or pair with a fresh green salad for a balanced meal The soup is filling on its own but adding more toppings like roasted mushrooms or green onions gives even more variety Try topping with pickled jalapeños for a zesty kick

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This loaded baked potato soup brings smiles to every table Make it once and it will quickly become your family’s new comfort favorite

Common Recipe Questions

→ Which potatoes are best for this soup?

Russet potatoes work well for their starchiness, but Yukon gold potatoes can be used for a creamier texture.

→ Can the soup be made vegetarian?

Yes, simply omit the bacon and substitute vegetable broth for chicken broth.

→ How do I make the soup gluten-free?

Use gluten-free chicken broth and double-check all packaged ingredients for hidden gluten sources.

→ What toppings go well with this soup?

Bacon, extra cheddar cheese, chives, and a dollop of sour cream provide classic loaded potato flavors.

→ Can I freeze the soup for later?

Yes, cool completely before transferring to an airtight container. Thaw and reheat gently to preserve texture.

→ What sides pair well with this soup?

A crisp green salad and crusty bread balance this hearty, creamy dish for a complete meal.