Loaded Baked Potato Soup

Loaded Baked Potato Soup delivers everything you love about a fully loaded baked potato—creamy potatoes, melted cheese, smoky bacon, savory ham, and cool sour cream—transformed into a cozy bowl of comfort. Because the potatoes simmer until tender and blend into a velvety base, the soup becomes rich and hearty without feeling heavy. Every bowl feels like a comforting meal on its own, perfect for cold days, weeknight dinners, or anytime you crave something warm and satisfying.

My fondness for this recipe began during winters spent helping a neighbor who believed soup was the heart of hospitality. She’d simmer potatoes on the stove while crisping bacon in a cast-iron skillet, filling the house with warmth and the fragrance of onions and broth. We’d stir in cheese slowly, watching it melt into a silky finish, then top our bowls with bacon and green onions. Those simple moments made Loaded Baked Potato Soup feel like more than a meal—it felt like care, shared generously and often.

Building a Flavorful, Creamy Base

Choosing the Right Potatoes

The foundation of Loaded Baked Potato Soup is the potatoes themselves. Russet potatoes work best because their higher starch content blends into a creamy, thick base without requiring extra thickeners. Yukon Gold potatoes also work well if you prefer a naturally buttery flavor and a slightly smoother finish.

Dicing the potatoes into small cubes helps them cook evenly and soften quickly. As they simmer in broth, they release starch that naturally thickens the soup. Once the potatoes are tender, you can mash a portion of them for creaminess while leaving some chunks for texture.

Creating a Savory Broth

The broth begins with onions, garlic, and butter. Sautéing them adds depth and prevents the final soup from tasting flat. Once fragrant, broth and potatoes join the pot. While chicken broth is classic, vegetable broth works just as well for a lighter flavor.

Allowing the soup to simmer gently ensures the potatoes soften without breaking apart too quickly. When the mixture begins to thicken, it’s ready for the finishing ingredients—cream, cheese, and sour cream—which blend into a velvety, indulgent base.

Adding the Loaded Baked Potato Fixings

Incorporating Cheese and Cream

Cheddar cheese melts into the warm soup, adding body and richness. Using freshly grated cheese prevents graininess and helps it blend smoothly. Stir the cheese into the soup off the heat to prevent separation.

Sour cream adds tang and enhances the classic baked potato flavor. For a silkier texture, add it gradually and stir well. A splash of cream or half-and-half turns the soup luxurious without making it overly heavy. These ingredients elevate the base from simple potato soup to a decadent baked-potato experience.

Boosting Flavor with Bacon and Ham

Crispy bacon brings smoky crunch, while diced ham adds hearty, savory depth. Adding the ham into the soup builds flavor, while the bacon works best sprinkled on top to maintain its crispness.

Green onions offer a fresh lift that balances the richness. When scattered over the soup just before serving, they deliver brightness that cuts through each creamy bite. This combination of textures—creamy soup, soft potatoes, crisp bacon—creates the signature bowl everyone loves.

Tailoring the Soup to Your Taste

Easy Variations

Loaded Baked Potato Soup adapts beautifully to different preferences. For a lighter version, use half-and-half instead of heavy cream and reduce cheese slightly. If you enjoy a thicker soup, blend more of the potatoes or stir in a spoonful of instant mashed potatoes to enhance the texture.

Add-ins such as roasted garlic, smoked paprika, or sautéed mushrooms intensify flavor. For heat lovers, diced jalapeños or a pinch of cayenne add warmth. You can also swap bacon for turkey bacon or omit ham entirely for a simpler version.

Serving Suggestions

Serve the soup in warm bowls and let guests customize their toppings. Offer extra cheddar, sour cream, bacon crumbles, fresh herbs, or even croutons for added crunch. Pair with crusty bread, biscuits, or a crisp green salad to complete the meal.

Because the soup reheats well, it’s perfect for meal prep or gatherings. Its comforting flavor appeals to all ages, making it a reliable recipe for weeknights and special occasions.

Storage, Freezing, and Reheating

Storing for Freshness

Store leftover soup in airtight containers in the refrigerator for up to four days. As it chills, the soup thickens, so add a splash of broth or milk when reheating to restore its creamy consistency.

Freezing and Reheating

Potato soups freeze well when cooled fully before storing. Freeze in portions for easier reheating. Thaw overnight in the refrigerator, then warm gently on the stove, adding liquid as needed to loosen the texture.

Because cheese and sour cream are mixed in, reheating low and slow prevents separation and keeps the soup smooth and velvety.

FAQ

Can I make this soup without dairy?
Yes. Use plant-based milk and cream substitutes and omit the cheese or use dairy-free cheese.

Can I leave the potato skins on?
Yes. They add texture and nutrients, especially with Russet or Yukon Gold potatoes.

Why did my cheese clump?
Add cheese off the heat and use freshly grated cheese for smooth melting.

Can I make this soup in a slow cooker?
Yes. Cook potatoes with broth and aromatics, then stir in dairy and cheese at the end.

How do I thicken the soup more?
Mash additional potatoes or stir in a small amount of instant mashed potatoes.

Conclusion

Loaded Baked Potato Soup transforms humble potatoes into a deeply comforting, hearty meal packed with classic baked-potato flavors. Because it combines creamy textures with smoky bacon, savory ham, and melted cheese, each bowl feels indulgent yet familiar. Whether you’re feeding a crowd, preparing cozy meals for the week, or treating yourself to a warm night in, this soup delivers dependable, delicious comfort every time.