Creamy Loaded Baked Potato Soup

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Few dishes wrap you in comfort the way a warm bowl of Creamy Loaded Baked Potato Soup does. Silky, rich, and layered with flavor, this soup is the very definition of cozy. Whether it’s a rainy day or a chilly winter evening, this recipe brings together velvety potatoes, crispy bacon, melty cheddar cheese, and a touch of fresh herbs to create a bowl that’s hearty enough for dinner yet indulgent enough to feel like a treat.

It’s the kind of meal that satisfies more than just hunger—it brings a nostalgic sense of warmth with every spoonful. The ingredients are humble, but when combined thoughtfully, they transform into something memorable. It’s an easy weeknight fix or a weekend slow-simmering delight. Perfect for family dinners, gatherings, or meal prep, this soup has earned its place as a cold-weather favorite.

Why You’ll Love This Creamy Loaded Baked Potato Soup

• Rich, velvety texture from creamy potatoes and cheddar cheese
• Topped with crispy bacon and fresh herbs for irresistible flavor
• A one-pot dish that’s simple to make and easy to clean up
• Perfect for meal prepping, freezing, or feeding a crowd
• Comfort food that feels like a hug in a bowl

Preparation Phase & Tools to Use

To make Creamy Loaded Baked Potato Soup with ease and confidence, a few tools will go a long way:

• Large Soup Pot or Dutch Oven: Essential for even cooking and simmering without burning.
• Sharp Knife and Cutting Board: To prep potatoes, onions, and bacon efficiently.
• Potato Masher or Immersion Blender: For creating that creamy consistency while still leaving a few hearty chunks.
• Ladle: Makes serving a breeze, especially when dealing with hot liquids.
• Cheese Grater: Freshly grated cheese melts more smoothly than pre-shredded varieties.

Each tool contributes to both the efficiency and quality of your cooking process, helping you bring out the best in every ingredient.

Preparation Tips

Start with starchy russet potatoes for the ideal creamy texture—avoid waxy varieties like red potatoes, which don’t break down as well. Always cook the bacon first so you can use its rendered fat to sauté onions and build a flavor base. Add the dairy (cream or milk) gradually, and avoid boiling it to prevent curdling. Don’t over-blend—leave some texture for that classic baked potato feel. Finish with freshly cracked pepper and a sprinkle of chopped parsley or chives for a pop of color and flavor.

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Ingredients for this Creamy Loaded Baked Potato Soup

• 6 medium russet potatoes, peeled and diced
• 6 slices of thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup sour cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley or chives (for garnish)
• Extra shredded cheddar and cooked bacon (for topping)

Step 1: Prepare the Ingredients

Begin by peeling and dicing your potatoes into small, uniform chunks to ensure even cooking. Finely dice the onion, mince the garlic, and chop the bacon into bite-sized pieces. Shred the cheese freshly if possible to enhance meltability.

Step 2: Cook the Bacon

In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Reserve about 1–2 tablespoons of the bacon fat in the pot.

Step 3: Sauté Onions and Garlic

Add the diced onion to the reserved bacon fat and cook over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Roux Base

Add the butter to the onion mixture and let it melt. Sprinkle the flour over the mixture and whisk continuously to form a roux. Cook this for 1–2 minutes to remove any raw flour taste. This step helps thicken the soup later.

Step 5: Add Broth and Potatoes

Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes, bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15–20 minutes, or until the potatoes are tender.

Step 6: Mash or Blend to Desired Texture

Once the potatoes are soft, use a potato masher to lightly mash them for a chunky texture. For a smoother soup, an immersion blender can be used, but avoid over-blending—you want to maintain some hearty chunks.

Step 7: Add Dairy and Cheese

Reduce heat to low. Stir in the milk, heavy cream, and sour cream until well incorporated. Gradually add in the shredded cheddar cheese, stirring until completely melted and the soup is creamy and smooth.

Step 8: Season and Simmer

Taste the soup and season with salt and plenty of freshly ground black pepper. Let it simmer on low heat for an additional 5–10 minutes to marry the flavors. Stir occasionally to prevent sticking.

Step 9: Serve and Garnish

Ladle the soup into bowls and top with the reserved crispy bacon, more shredded cheddar cheese, and chopped fresh parsley or chives. Serve warm with crusty bread or a side salad for a complete meal.

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Notes

For best results, use freshly grated cheese instead of pre-shredded varieties to ensure a smoother, melt-in-your-mouth consistency. Adjust the thickness of the soup by controlling how much you mash the potatoes or blend them—leave it chunky for a rustic feel, or blend more for extra creaminess. If the soup becomes too thick after cooling, simply stir in a splash of milk or broth when reheating.

Watch Out for These Mistakes While Cooking

• Skipping the roux: The butter and flour mixture is key to creating a creamy, thick texture. Skipping it can result in a runny soup.
• Boiling the dairy: Avoid letting the soup boil after adding milk, cream, or cheese. High heat can cause curdling or separation.
• Over-salting early on: Bacon and cheese already add saltiness. Taste at the end before adding extra salt.
• Using the wrong potatoes: Stick to starchy potatoes like russet or Idaho. Waxy potatoes won’t break down the same way.
• Blending all the chunks: A common error is over-blending. The soup should have texture—leave some potatoes intact for the full “loaded baked potato” experience.

Storage Instructions

Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. When reheating, warm it gently over low heat on the stove, stirring occasionally. You can also freeze this soup for up to 2 months—just be aware that dairy-based soups may separate slightly when thawed, though a gentle reheat and whisk will restore creaminess.

Estimated Nutrition

• Serving Size: 1 1/2 cups
• Calories: 450
• Total Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 680mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 4g
• Protein: 15g

Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Skip the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or smoked paprika for a savory depth.

Can I use non-dairy milk?

Absolutely. Unsweetened almond milk, oat milk, or coconut milk can be used. However, the texture and flavor will slightly change.

Can I make it in a slow cooker?

Yes. Cook bacon separately and add it later. Combine all ingredients except dairy in the slow cooker and cook on low for 6–8 hours. Stir in dairy and cheese at the end.

How do I thicken the soup more?

Let it simmer uncovered a bit longer or mash more potatoes. You can also mix a tablespoon of cornstarch with cold water and stir it in.

Can I freeze this soup?

Yes, though dairy soups may slightly change texture when thawed. Stir well when reheating to bring back creaminess.

Is this soup gluten-free?

Not as written, since it includes all-purpose flour. Use gluten-free flour or cornstarch for thickening to make it gluten-free.

What toppings go best with this soup?

Classic toppings include extra shredded cheddar, green onions, crispy bacon bits, sour cream, and fresh herbs.

Can I use leftover baked potatoes?

Yes! Chop them up and add them directly in Step 5. Reduce cooking time slightly since they’re already cooked.

Conclusion

Creamy Loaded Baked Potato Soup is more than just a comforting dish—it’s a warm, satisfying experience packed with bold flavors and creamy textures. Whether you’re feeding a crowd, prepping for the week, or just craving something cozy, this soup checks all the boxes. Once you try it, it’s sure to become a permanent favorite in your kitchen.

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