Loaded Baked Potato Soup: Creamy Comfort in a Bowl 2025
Loaded Baked Potato Soup combines the heartwarming comfort of Midwest recipes with the satisfying richness that makes potato soup a perennial favorite. This creamy, indulgent dish transforms humble potatoes into a velvety concoction that carries all the beloved toppings of a classic baked potato. As someone who grew up savoring cozy fall recipes in the heart of America’s heartland, I’ve perfected this simple soup recipe to capture everything wonderful about comfort foods while keeping the preparation straightforward. Whether you’re looking for quick dinner ideas or craving something that warms both body and soul, this homemade loaded baked potato soup delivers unforgettable flavor with every spoonful.
Why You’ll Love This Loaded Baked Potato Soup
Simple Ingredients, Extraordinary Flavor
The beauty of this loaded baked potato soup lies in its simplicity. Using just a handful of everyday ingredients, you’ll create a restaurant-quality dish that tastes like it simmered all day. The magic happens when russet potatoes the perfect choice for their starchy quality break down slightly to create that signature creamy texture that defines the best potato soups.
What makes this recipe stand out from other cream of potato soup recipes is the balance of flavors and textures. The savory bacon provides a smoky counterpoint to the richness of the potatoes, while sharp cheddar adds depth without overwhelming.
Perfect for Any Occasion
This homemade loaded baked potato soup adapts beautifully to any situation. Need a quick family dinner? It comes together in about 30 minutes. Planning a casual gathering with friends? This soup can be prepared ahead and reheated without losing quality. It’s one of those cozy fall recipes that bridges the gap between everyday meals and special occasions.
The versatility extends to serving options as well. Ladle it into bread bowls for an impressive presentation, or serve in mugs for a casual movie night. I’ve even served this at potlucks where it’s consistently the first dish to disappear. Plus, if you’re feeding a crowd with varying tastes, the customizable toppings bar lets everyone create their perfect bowl.
Ingredients for Homemade Loaded Baked Potato Soup
Base Ingredients
- 6 slices bacon, diced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 pounds russet potatoes (about 4-5 medium), peeled and diced into 1/2-inch cubes
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Toppings and Garnishes
- Extra crispy bacon bits
- Shredded cheddar cheese
- Sliced green onions or chives
- Sour cream
- Freshly ground black pepper
- Optional: diced jalapeños for heat
The beauty of this simple loaded baked potato soup is that you can work with what you have on hand. No russet potatoes? Yukon golds make a wonderful substitute, creating an even creamier texture. For those looking to lighten things up, you can swap the heavy cream for half-and-half or additional milk, though the richness will be slightly reduced.
How to Make Loaded Baked Potato Soup
Preparation Steps
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
Add the diced onion to the bacon fat and cook until translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes to create a roux. This will help thicken your soup.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil.
Cooking Process
Once boiling, reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.
When the potatoes are tender, use a potato masher to partially mash some of the potatoes right in the pot.
Stir in the milk, heavy cream, 1 cup of the shredded cheddar cheese, and dried thyme. Heat gently until the cheese is melted and the soup is warmed through. Season with salt and pepper to taste
Ladle the hot soup into bowls and top with the reserved crispy bacon, remaining shredded cheese, green onions, and a dollop of sour cream.
For the creamiest results, be careful not to overheat the soup after adding the dairy components. Gentle heating preserves the velvety texture that makes this soup so irresistible. If you prefer a completely smooth soup, you can use an immersion blender instead of a potato masher
Storage & Reheating Tips
Proper Storage Methods
This loaded baked potato soup stores beautifully. To refrigerate leftovers, allow the soup to cool completely before transferring to airtight containers. Properly stored, it will last in the refrigerator for 3-4 days.
For longer storage, this soup freezes well without the dairy components. Prepare the recipe through the potato cooking step, then cool and freeze. When ready to serve, thaw in the refrigerator overnight, reheat gently, and add the milk, cream, and cheese just before serving. Complete frozen soup (with dairy) can be frozen for up to 1 month, though the texture might change slightly upon thawing.
Reheating for Best Results
The key to reheating cream-based soups is gentle heat to prevent curdling or separation. For stovetop reheating, place the desired amount in a pot over medium-low heat, stirring occasionally until warmed through. Add a splash of milk or cream if the soup has thickened too much during storage.
Microwave reheating works well for single servings. Heat at 50% power in 1-minute intervals, stirring between each until the desired temperature is reached. The toppings should always be added fresh after reheating for the best flavor and texture contrast.
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FAQs and Conclusion
Can I make this soup in a slow cooker?
Yes! Cook the bacon and create the roux on the stovetop first, then transfer to a slow cooker with the potatoes and broth. Cook on low for 6-8 hours or high for 3-4 hours. Add the dairy components in the last 30 minutes.
How can I make this loaded baked potato soup vegetarian?
Substitute vegetable broth for chicken broth and omit the bacon (or use a plant-based alternative). Add a bit of smoked paprika to mimic that smoky bacon flavor.
My soup is too thick/thin. How can I adjust it?
For thicker soup, create a slurry with equal parts cold water and flour, then stir into the simmering soup. For thinner soup, add additional broth or milk until you reach your desired consistency.
Can I use leftover baked potatoes instead of raw?
Absolutely! This is a great way to repurpose leftover baked potatoes. Simply cube them and add them later in the cooking process since they’re already cooked.
This homemade loaded baked potato soup embodies everything wonderful about Midwest recipes and comfort foods. It’s a testament to how simple ingredients can create something truly memorable when treated with care. From its humble potato base to the indulgent toppings, this soup satisfies on every level while remaining accessible enough for even novice cooks.
Whether you’re warming up on a chilly autumn evening or seeking comfort food that feels like a hug in a bowl, this loaded baked potato soup delivers every time. I’d love to hear how this recipe turns out for you! Try it this week, and discover why this cozy fall recipe has earned its place as a family favorite in kitchens across America’s heartland.
