I love turning baked potatoes into soup. It’s so good and easy to make! I got the idea one cold night when I had some leftover baked potatoes in my fridge. I thought about how much I like baked potatoes with bacon, cheese, and sour cream on top, and figured it would make a tasty soup too.

I tried it, and wow it came out amazing! Now I make it all the time when it’s cold outside. It’s perfect for having friends over or just enjoying by myself with a good book. It’s like getting a warm hug from your food.

What Is Loaded Baked Potato Soup?

Imagine your favorite loaded baked potato crispy bacon, sharp cheddar, green onions, and tangy sour cream simmered into a velvety, hearty soup. It’s the kind of dish that balances richness with comfort, thanks to creamy potatoes and a savory broth. What I love most is how customizable it is.

If you’re craving something indulgent, add extra cheese. If you’re watching calories, swap in Greek yogurt for sour cream. Over the years, I’ve tweaked this recipe to perfection, ensuring every spoonful delivers that familiar baked potato flavor but in a format that’s perfect for scooping with crusty bread or savoring solo.

Ingredients

Here’s what I grab from my pantry and fridge (serves 6–8):

6 large russet potatoes: Their high starch content makes the soup extra creamy.
6 slices thick-cut bacon: Adds smoky depth. (Vegetarian? Skip it and use smoked paprika!)
1 medium yellow onion: Diced finely for a subtle sweetness.
4 cloves garlic: Minced because everything’s better with garlic.
4 cups chicken or vegetable broth: Homemade or store-bought both work.
1 cup heavy cream: For that luxurious texture.
1½ cups shredded cheddar cheese: Sharp cheddar melts beautifully.
½ cup sour cream: Stirred in at the end for tang.
3 green onions: Thinly sliced for a fresh finish.
Salt, pepper, and paprika: To taste.

Optional toppings: Extra bacon bits, chives, jalapeños, or a drizzle of hot sauce.

Recommended Equipment

You don’t need fancy gadgets, but these tools make the process smoother:

Large Dutch oven or soup pot: I use my enameled cast iron pot it distributes heat evenly.
Immersion blender: Makes pureeing the soup a breeze. (No immersion blender? A regular blender works; just blend in batches!)
Wooden spoon: For stirring without scratching the pot.
Chef’s knife and cutting board: Prepping veggies and bacon is quicker with a sharp knife.
Ladle: For serving.

Instructions

1. Prep the Potatoes
I start by scrubbing the potatoes clean, then prick them with a fork and bake at 400°F for 45–60 minutes until tender. (Pro tip: Rubbing the skins with olive oil and salt makes them extra flavorful!) Once cooled, I scoop out the flesh and set it aside. Don’t toss the skins they make a crispy garnish when baked a bit longer!

2. Cook the Bacon
While the potatoes bake, I chop the bacon into small pieces and cook them in the Dutch oven over medium heat until crispy. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot. That golden fat is liquid gold for sautéing the onions!

3. Sauté the Aromatics
Next, I add the diced onion to the bacon fat, stirring occasionally until it turns translucent about 5 minutes. Then, I toss in the minced garlic, letting it sizzle just until fragrant (30 seconds max!). Burnt garlic can turn bitter, so I keep a close eye here.

4. Simmer the Soup
Now, the potato flesh goes into the pot along with the broth. I bring everything to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes. This softens the potatoes further and lets the flavors mingle.

5. Blend Until Smooth
Once the potatoes are fall-apart tender, I use my immersion blender to puree the soup until silky. If you prefer a chunkier texture, blend just half the soup.

6. Add Cream and Cheese
I stir in the heavy cream and shredded cheddar, letting the cheese melt slowly over low heat. High heat can make the cheese grainy, so patience is key! Finally, I fold in the sour cream for a subtle tang.

7. Season and Serve
A pinch of salt, black pepper, and paprika ties everything together. I ladle the soup into bowls and top it with bacon, green onions, and any other favorites.

Variations

Vegetarian/Vegan: Skip the bacon and use coconut oil for sautéing. Swap the cheese for nutritional yeast and the cream for coconut milk.
Lighter Version: Substitute heavy cream with half-and-half or whole milk.
Extra Veggies: Stir in steamed broccoli or roasted cauliflower for added nutrition.
Spice It Up: Add diced jalapeños or a dash of cayenne pepper.

How to Store

This soup keeps well! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it (without toppings) for 2–3 months. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Tips for Success

Potato Prep: Baking the potatoes (instead of boiling) deepens their flavor.
Make-Ahead: Cook the bacon and bake the potatoes a day in advance.
Texture Control: For a chunkier soup, mash the potatoes with a fork instead of blending.
Taste as You Go: Adjust seasoning gradually it’s easier to add salt than fix an over-salted soup!
Garnish Generously: Toppings add texture and freshness. I love a sprinkle of fresh dill or crushed red pepper flakes.

Common Questions

1. Can I use a different type of potato?
Yukon Golds work well, but they’re less starchy, so the soup might be slightly thinner. If using red potatoes, leave the skins on for added texture.

2. How do I make this vegetarian without losing flavor?
Sauté the onions in butter or olive oil, and add ½ teaspoon smoked paprika to mimic the bacon’s smokiness.

3. Can I freeze the soup?
Yes, but freeze it before adding dairy (cream/cheese/sour cream). Thaw, reheat, and stir in dairy fresh.

4. What if I don’t have an immersion blender?
A regular blender works! Let the soup cool slightly, blend in small batches, and return it to the pot.

This loaded baked potato soup has saved me on countless busy weeknights and impressed guests at casual dinners. It’s forgiving, flexible, and endlessly comforting.

The first time I made it, my kids declared it “better than regular baked potatoes” and that’s saying something! Give it a try, and don’t be afraid to make it your own. After all, the best recipes are the ones that evolve with your tastes.