Simple Loaded Baked Potato Soup is the ultimate comfort food — creamy, hearty, and packed with all the classic flavors of a loaded baked potato. With ingredients like tender potatoes, savory bacon, sharp cheddar cheese, and a dollop of sour cream, this soup brings the best of both worlds: the satisfying richness of a baked potato combined with the warmth and coziness of a soup. It’s the perfect dish for a chilly evening or when you want to serve something filling and flavorful without a lot of fuss. Best of all, it comes together in less than an hour!
The base of this Loaded Baked Potato Soup is made with russet potatoes, which break down beautifully to create a thick, creamy texture. You start by cooking the potatoes until tender, then blending them with a bit of broth and milk or cream to create a smooth, velvety soup. You can leave it slightly chunky if you prefer some texture, or blend it completely for a creamy consistency. Then, you add in the traditional toppings like crispy bacon, shredded cheddar cheese, and sour cream, all of which melt into the soup, making it even more indulgent.
One of the best things about this soup is how easy it is to make, and it’s a great way to use ingredients you probably already have on hand. Whether you’re looking to use up leftover potatoes or simply need a cozy, filling meal, this Loaded Baked Potato Soup is the perfect choice. It can be served as a main dish for lunch or dinner, and it pairs wonderfully with a side salad or warm bread for a more complete meal. Plus, it’s a family-friendly recipe that both kids and adults will love!
Simple Loaded Baked Potato Soup Recipe
Ingredients:
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup whole milk (or heavy cream for a richer soup)
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Chopped green onions or chives (for garnish)
- Extra shredded cheese for topping (optional)
Instructions:
- Cook the Potatoes: In a large pot, add the diced potatoes and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
- Sauté the Onions and Garlic: While the potatoes are cooking, melt the butter in a small pan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Set aside.
- Blend the Soup: Once the potatoes are tender, use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the potatoes and broth in batches to a regular blender. For a chunkier soup, blend only half of the soup and leave the rest as-is.
- Add Dairy and Seasoning: Stir in the milk (or cream) and sour cream. Add salt, pepper, and paprika (if using). Let the soup simmer on low for 5-10 minutes to allow the flavors to meld together.
- Add Toppings: Once the soup is creamy and hot, stir in the cooked bacon and shredded cheddar cheese, allowing the cheese to melt into the soup.
- Serve: Ladle the soup into bowls, then top with more cheddar cheese, crumbled bacon, and a sprinkle of green onions or chives for garnish. For extra richness, you can add a dollop of sour cream to each bowl.
Why This Simple Loaded Baked Potato Soup is a Winner:
- Quick and Easy: This recipe comes together in under an hour, making it perfect for a quick weeknight dinner or weekend lunch. With minimal prep time and easy-to-find ingredients, it’s a hassle-free comfort food that delivers big on flavor.
- Creamy and Hearty: The potatoes create a thick, velvety base, while the sour cream, cheese, and bacon add richness and flavor that make every spoonful satisfying. It’s the perfect bowl of comfort for cold weather or when you just need something filling.
- Customizable: Like the best soups, this recipe is highly customizable. You can adjust the level of creaminess by using more or less milk or cream, or even substitute with a dairy-free option like almond milk. You can also add extras like sautéed mushrooms, garlic powder, or even chopped broccoli for added nutrition.
- Family-Friendly: Kids and adults alike will love this soup. The combination of bacon, cheese, and potatoes is universally appealing, and it’s a great way to get the whole family to enjoy a cozy, hearty meal together.
- Great Leftovers: This soup stores beautifully in the fridge for up to 3 days and can be reheated on the stove or in the microwave. The flavors only improve as it sits, making it perfect for meal prepping or enjoying as leftovers the next day.
Tips for Success:
- Use a Starchy Potato: Russet potatoes are ideal for this recipe because they break down easily and give the soup a nice creamy texture. If you’re using other types of potatoes, such as Yukon Gold, you may need to add more liquid to achieve the same creamy consistency.
- Adjust the Texture: If you like a creamier soup, add more milk or cream. If you prefer a chunkier soup, only blend part of the mixture, leaving the rest of the potatoes in larger pieces.
- Toppings: Feel free to get creative with the toppings! In addition to the traditional cheese, bacon, and sour cream, you could add crumbled croutons, chopped parsley, or even a drizzle of hot sauce if you like a little heat.
- Make It Vegetarian: To make the soup vegetarian, simply skip the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or extra veggies for flavor, or use plant-based bacon if desired.
