Loaded Baked Potato Soup – Creamy, Cheesy, and Comforting Homemade Recipe

Few dishes capture comfort like a hot bowl of loaded baked potato soup. It’s creamy, cheesy, packed with hearty flavor, and topped with all the goodness you’d expect from a loaded baked potato—think cheddar, green onions, sour cream, and turkey bacon. Whether you’re curled up on a cold night, hosting a casual dinner, or just want something warm and satisfying, this soup hits the spot.

In this comprehensive guide, we’ll explore everything you need to know to create the best loaded baked potato soup from scratch—plus tips, variations, nutrition facts, serving ideas, and answers to all your potato-soup questions. Let’s dig into the bowl!

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What Is Loaded Baked Potato Soup?

Loaded baked potato soup is a rich, creamy soup made from tender potatoes, usually baked beforehand, then simmered with broth, milk or cream, cheddar cheese, and classic baked potato toppings. It mimics the flavors of a fully loaded baked potato—but in comforting soup form.

Key elements include:

• Tender potatoes (often Russet or Yukon Gold)
• Creamy base (milk, heavy cream, or sour cream)
• Cheddar cheese for depth
• Turkey bacon for savory crunch
• Green onions, sour cream, or chives for that finishing touch

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Ingredients – Simple and Satisfying

This recipe serves 6 and uses pantry-friendly ingredients:

• 4 large Russet potatoes, scrubbed and baked
• 1 tablespoon butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups shredded sharp cheddar cheese
• ½ cup sour cream
• 4 strips turkey bacon, cooked and crumbled
• Salt and black pepper, to taste
• Green onions or chives, sliced, for garnish

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How to Make Loaded Baked Potato Soup – Step-by-Step

Step 1: Bake the Potatoes

• Preheat oven to 400°F.
• Scrub and pierce potatoes with a fork.
• Bake directly on the rack for 45–60 minutes or until soft.
• Let cool slightly, then peel and roughly chop or mash.

Step 2: Start the Base

• In a large soup pot, melt butter over medium heat.
• Sauté diced onions until soft (5 minutes).
• Add garlic; cook for another minute.

Step 3: Thicken the Soup

• Sprinkle in flour, stir well to form a roux.
• Cook for 1–2 minutes, stirring constantly.

Step 4: Add Liquids

• Slowly pour in chicken broth, whisking to prevent lumps.
• Add milk and cream; bring to a gentle simmer.

Step 5: Add Potatoes

• Stir in chopped baked potatoes.
• Simmer for 10–15 minutes, stirring occasionally.
• Use a potato masher or immersion blender for desired texture (chunky or smooth).

Step 6: Load It Up

• Add cheese, stir until melted.
• Stir in sour cream and season with salt and pepper.
• Add half the turkey bacon and stir to combine.

Step 7: Serve & Garnish

• Ladle into bowls.
• Top with extra cheese, turkey bacon, green onions, and a dollop of sour cream.

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Pro Cooking Tips

• Bake potatoes ahead for faster soup assembly.
• Don’t skip the roux: It ensures a rich, thick consistency.
• Use sharp cheddar: Adds depth and balances the creaminess.
• Sour cream last: Stir it in at the end to prevent curdling.
• Garnish generously for that full “loaded” experience.

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Nutritional Info (Per Serving)

• Calories: 420–500 kcal
• Protein: 14g
• Fat: 28g
• Carbs: 38g
• Fiber: 3g
• Sodium: 750mg

This soup is indulgent but can be lightened with low-fat milk, reduced cheese, or turkey bacon.

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Variations & Twists

Vegetarian Version

• Use vegetable broth instead of chicken.
• Skip bacon or use vegetarian bacon bits.

Lighter Version

• Use 2% milk and skip the cream.
• Reduce cheese to 1 cup and use low-fat sour cream.

Extra Hearty

• Stir in cooked corn, sautéed mushrooms, or shredded chicken.
• Add herbs like thyme or rosemary for an earthy touch.

Spicy Kick

• Add a pinch of cayenne or red pepper flakes.
• Garnish with jalapeño slices.

Slow Cooker Adaptation

• Combine all except cheese, sour cream, and milk in the slow cooker.
• Cook on low 6–8 hours.
• Mash potatoes, stir in dairy before serving.

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Best Sides to Serve

• Crusty bread or garlic toast
• Side salad with vinaigrette
• Grilled cheese or panini
• Bacon-wrapped green beans
• Steamed broccoli or roasted carrots

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Make-Ahead & Storage Tips

• Fridge: Store in airtight container up to 4 days.
• Freezer: Avoid freezing with dairy—texture may change. Freeze before adding milk/cream.
• Reheat: Gently over stovetop, adding splash of milk if needed.

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Loaded vs. Regular Potato Soup

Feature	Loaded	Regular
Bacon	Yes	Optional
Cheese	Sharp cheddar	Often none
Sour Cream	Added	Rarely
Garnishes	Hearty	Minimal
Texture	Rich and chunky	Sometimes smooth

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Why This Soup Wins Hearts

• All-in-one comfort: Creamy, cheesy, warm—every bite feels like a hug.
• Family-friendly: Kids love the familiar flavors.
• Crowd-pleaser: Perfect for game day, potlucks, or holidays.
• Customizable: Fit any diet or flavor preference.

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Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?
Yes. Reheats well. Add a splash of milk when warming up.

Q: Can I freeze it?
It’s best frozen before adding cream and sour cream. Thaw and add dairy after reheating.

Q: What kind of potatoes work best?
Russets are traditional, but Yukon Golds make it creamier.

Q: How do I thicken it?
Use a roux and mash some potatoes. Don’t over-rely on flour alone.

Q: Can I leave the skins on?
Yes, for added texture and fiber—just scrub them well.

Q: Can I make it dairy-free?
Use dairy-free milk (like oat milk), skip cheese, and use non-dairy sour cream.

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Conclusion

When the weather cools, your schedule gets hectic, or you just need a bowl of something warm and familiar, nothing beats loaded baked potato soup. It’s rich, creamy, and layered with flavors that comfort and satisfy.

With buttery potatoes, sharp cheddar, savory turkey bacon, and a swirl of sour cream, this soup takes a humble spud and turns it into a five-star dish. Plus, it’s easy to customize, simple to make ahead, and even easier to love.

So grab a spoon, gather your ingredients, and cozy up to the ultimate bowl of comfort. Once you try this version, it’ll be the one you come back to—again and again.

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