Loaded Baked Potato Soup Recipe

lazy Sunday afternoon, I found myself digging through the fridge, looking for something warm and comforting… but also easy. You know that kind of craving? Like, when you want a hug in food form?

Boom. Potato soup.

But not just any potato soup. I’m talking thick, creamy, loaded baked potato soup. With crispy bacon, melty cheese, sour cream — the works. One spoonful and I swear, you’ll wonder why you ever ate anything else in winter.

This one’s been in my rotation for years now. It’s cozy, it’s easy, it’s one-pot magic. And yes, it totally tastes like a loaded baked potato — but better.

So grab a big pot and your coziest hoodie. Let’s do this.

Why This Soup Is Basically A Hug in a Bowl

Alright, let’s break it down. This soup is:

• Creamy. But not too heavy.
• Packed with flavor — thanks to garlic, onion, and bacon.
• One-pot wonder — no crazy cleanup.
• Easily customizable. Like it chunkier? Puree less. Like it silky? Blend the heck out of it.
• Makes a lot. Leftovers for days? Yes please.

And it’s not fussy. You don’t need any fancy tools — though if you’ve got an immersion blender, it’ll come in clutch.

Let’s Talk Ingredients (and Why They Matter)

Here’s what you’ll need — and why you actually need it:

• Bacon (6 strips, chopped)
  This is where the flavor party starts. Bacon fat = liquid gold. We use it to cook our onions and garlic too, so nothing goes to waste.
• Butter (3 tbsp)
  Adds richness. Also helps cook down the onions nice and soft.
• Yellow Onion (1 medium, chopped)
  Brings in a mild, sweet flavor. A total base-building MVP.
• Garlic (3 cloves, minced)
  Not optional. Adds warmth and depth — don’t skip it.
• All-Purpose Flour (⅓ cup)
  This is our thickener. Makes the soup nice and velvety.
• Gold Potatoes (2.5 lbs, peeled & diced)
  The star. Gold potatoes break down just enough to get creamy, but still hold their shape.
• Chicken Broth (4 cups)
  Adds savory depth. Way more flavor than just water.
• Milk (2 cups) + Heavy Cream (⅔ cup)
  Combo of both gives you creamy texture without being too thick.
• Salt + Pepper
  Basic, but crucial. Season to taste — don’t go wild all at once.
• Ancho Chili Powder (¼ to ½ tsp)
  Gives it a lil smoky kick. Totally optional, but adds magic.
• Sour Cream (⅔ cup)
  Adds tang and creaminess. Stir it in near the end for the best texture.
• Toppings (cheddar, more bacon, sour cream, chives)
  The “loaded” part. Go wild. This is where it gets fun.

How to Make Loaded Baked Potato Soup Recipe (Step-by-Step Guide)

This is about as easy as soup-making gets. Let’s do it step-by-step.

Step 1: Cook Your Bacon

Toss the chopped bacon into a large pot or Dutch oven over medium heat. Cook it until it’s crispy and browned — like, actually crispy. Don’t rush this.

Once done, scoop the bacon out and set it aside (try not to eat it all). Leave the bacon grease in the pot. Trust me.

Step 2: Soften the Onions & Garlic

Add your butter to that same pot. Let it melt, then toss in the chopped onions. Stir ‘em around until they’re soft and translucent — about 3–5 mins.

Add in the garlic and stir for another 30 seconds or so — just until it smells awesome.

Step 3: Stir in the Flour

Sprinkle the flour over everything in the pot and stir until smooth. This is gonna thicken the soup, so make sure there are no clumps.

You can use a whisk if things get weird.

Step 4: Add the Potatoes & Liquids

Now for the good stuff. Throw in the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder.

Stir it all together. It’ll look like a hot mess — that’s exactly right.

Bring the whole thing to a boil.

Step 5: Cook Until Tender

Let the soup boil until the potatoes are fork-tender. Should take about 10 minutes.

Step 6: Blend It Up (But Not All of It!)

Okay, time to puree. Remove about half of the soup — like 5 cups or so — and blend it. You can use a blender (careful, it’s hot!) or an immersion blender right in the pot.

Then pour that creamy goodness back in.

Why just half? Because we want it creamy and chunky. Best of both worlds.

Step 7: Finish with Sour Cream & Bacon

Turn down the heat and stir in the sour cream and that crispy bacon you set aside (unless you ate it — no judgment).

Let the soup simmer for another 15 mins. This is when the flavors really cozy up together.

Step 8: Load It Up

Ladle it into bowls and go nuts with the toppings. Shredded cheddar, more sour cream, chopped chives, extra bacon — you do you.

How to Store It (Because Leftovers Hit Harder)

This soup keeps like a champ.

• Let it cool completely first.
• Store in an airtight container in the fridge — good for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of milk if it’s too thick.

Can you freeze it?
Technically, yes. But the dairy might get a little weird. I say eat it fresh or within a few days.

What to Serve With Loaded Baked Potato Soup

Oh man, you’ve got options. Here are my go-to pairings:

• Crusty bread – for dunking, always.
• Side salad – balances all that creamy richness.
• Grilled cheese – because, why not?
• Roasted veggies – if you wanna sneak in something green.
• Or honestly, just the soup. It’s got everything. No shame in solo-soup dinner.

Final Thought (From Kelsey, Obviously)

If you’re craving comfort, this Loaded Baked Potato Soup is where it’s at. It’s warm, rich, full of flavor, and so dang satisfying. I’ve made this for lazy weekends, rainy nights, even dinner parties (yep — it’s a hit every time).

So if you’re like me and you believe soup should be more than just broth in a bowl… give this one a go. Your belly will thank you.

Stay cozy,