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This creamy loaded baked potato soup has become my favorite way to turn a chilly day into something special. With a mix of velvety potatoes, sharp cheddar, and smoky bacon, it delivers everything you crave in comfort food—and it is simple enough for a weeknight but impressive enough for guests.
I first tried this recipe on a cozy snow day with my kids. Now it is one of the most-requested soups in my house, especially when everyone wants something filling and fun.
Gather Your Ingredients
- Russet potatoes: Choose firm potatoes without soft spots for the perfect creamy texture
- Chicken or vegetable broth: Use a high-quality low-sodium brand so you are in control of the seasoning and richness
- Heavy cream: Adds silkiness and richness or swap in half and half if you want something lighter
- Shredded cheddar cheese: Freshly shredded melts better and brings sharp flavor make sure to use a block
- Sour cream: Contributes a classic tang or Greek yogurt can stand in for a lighter twist
- Bacon: Use thick-cut bacon for maximum smoky crunch or skip it for a vegetarian option
- Green onions: Look for bright green crisp stems avoid any wilted tips for best flavor
- Smoked paprika: This spices up the soup with subtle smokiness and complexity
- Dried thyme: Brings a touch of herbal earthiness that deepens the flavor
- Onion and garlic: Be sure these are firm and fresh since they anchor the soup’s flavor foundation
- Salt and pepper: Allow you to adjust the soup perfectly to taste
- Olive oil: To sauté the vegetables evenly and add depth
How to Make It
- Sauté The Vegetables:
- Start your flavor base by heating olive oil in a large pot over medium heat. Add diced onion and cook gently for five to seven minutes until the onion is soft and translucent. Sprinkle in the minced garlic and continue to sauté for one full minute until you can smell the sweet aroma rising. This essential foundation takes patience so let the flavors gently bloom.
- Cook The Potatoes:
- Add your diced potatoes to the pot and pour in the chicken or vegetable broth. Season with dried thyme, smoked paprika, salt, and pepper right away so the potatoes soak those flavors as they simmer. Bring the pot to a boil, then lower to a gentle simmer. Let it cook for fifteen to twenty minutes, stirring now and then, until the potatoes are fork tender and begin to fall apart.
- Blend For Creaminess:
- For that classic thick texture, carefully use an immersion blender right in the pot to puree until you reach your preferred smoothness. I like to leave a few chunks for body and bite. If you only have a standing blender, work in batches but do not overfill to avoid splashing.
- Add Cream And Cheese:
- Lower the heat. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese melts and soup becomes thick and velvety. Warm on low for five more minutes to let everything meld together. Taste and adjust salt or pepper if needed.
- Finish And Serve:
- Ladle the rich soup into bowls. For classic loaded potato flavor, sprinkle generously with crispy bacon, extra cheese, and fresh green onions.
Bacon is hands down my favorite finishing touch. I always double the batch so there is plenty for topping. My grandmother used to let us grate piles of cheese for this soup on snowy afternoons, turning kitchen time into a memorable family tradition.
Flavor Boosters
Store leftover soup in the fridge for up to three days. Make sure to use a tightly sealed container for best freshness. Frozen portions keep their creamy texture for up to two months. Reheat slowly on the stovetop to preserve the velvety finish. If soup thickens too much after storing, just whisk in a splash of broth or milk when reheating. You can swap out regular bacon for turkey bacon or a sprinkle of smoked almonds for crunch and smokiness without pork. Greek yogurt makes a great lighter option instead of sour cream. Vegetarian broth and skipping the bacon allows you to adapt the recipe without losing flavor thanks to the smoked paprika.
Serving Suggestions
Serve bowls with extra sharp cheddar, green onions, and bacon. Use a baked potato bar approach and let everyone top their soup with roasted broccoli, chives, or a little hot sauce. Pair with a crisp green salad or warm buttered bread to round out the meal. Try adding a side of roasted veggies or grilled cheese for heartier appetites.
Creative Twists
Loaded baked potato soup takes all the flavors of a classic loaded baked potato and wraps them in an easy, comforting soup. In the summer, try using fresh herbs from the garden for a lighter flavor. In autumn, roast half your potatoes first before adding to the pot for a smoky note. Swap in sweet potatoes for a fun fall alternative that adds a hint of sweetness.
This soup is pure comfort and guaranteed to warm up any gathering or family meal in just about an hour. Trust me, you will find yourself reaching for this recipe again and again every time the weather turns cold or you want something simple and nourishing.
Common Questions About This Recipe
- → How can I make this bowl vegetarian?
Swap chicken broth with vegetable broth and skip the bacon. For a smoky taste, add smoked paprika or liquid smoke.
- → What is the best way to achieve creamy consistency?
Blend more potatoes with an immersion blender, or simmer uncovered to thicken. Leave some chunks for texture.
- → Which toppings pair well with this dish?
Classic options include extra cheddar, crumbled bacon, green onions, chives, or a dollop of sour cream.
- → Can I freeze leftovers for later?
Yes, cool soup completely, store in airtight containers, then reheat gently, stirring for best texture.
- → Which potatoes are recommended?
Yukon Gold potatoes provide buttery texture. Avoid waxy varieties for best results.