This loaded baked potato soup is one of our favorite cozy dinners, a rich, creamy bowl that tastes just like a loaded baked potato, ready in about forty minutes. For us that kind of warm, comforting meal is exactly what real food for real life is about. It is the kind of dinner that tastes like a loaded baked potato in a bowl, rich, creamy, and topped with all the savory extras, ready in about forty minutes.
Russet potatoes simmer with onion and garlic, then get blended creamy and finished with cheddar, sour cream, and heavy cream. This loaded baked potato soup is topped with crumbled turkey bacon, more cheese, and green onions for all the flavor of a loaded baked potato in soup form. Simmering russet potatoes with onion and garlic, blending them creamy, and finishing with cheddar, sour cream, and cream, then topping with turkey bacon, more cheese, and green onions, delivers all that loaded potato flavor in soup form.
Creamy, cheesy, and topped with turkey bacon and green onion, this loaded baked potato soup tastes just like a loaded baked potato.
Why You Will Love This Loaded Baked Potato Soup
- Cozy and comforting. A rich, creamy bowl that warms you up on a cold day.
- All the loaded flavor. Cheddar, sour cream, turkey bacon, and green onion taste like a loaded potato.
- Ready in about forty minutes. A quick simmer and blend make it an easy weeknight dinner.
- Customizable texture. Blend it smooth or leave it chunky to your liking.
- Crowd pleasing. Hearty and familiar, it is a hit with the whole family.
What Makes This Loaded Baked Potato Soup So Good
A great loaded baked potato soup starts with russet potatoes, which are starchy and break down into a creamy, smooth base. Simmering them with onion and garlic builds savory depth before blending. Russet potatoes are starchy and break down into a creamy, smooth base, and simmering them with onion and garlic builds savory depth before blending.
Blending part or all of the soup with an immersion blender gives you control over the texture, from silky smooth to rustic and chunky, depending on what you like. Blending part or all of the soup with an immersion blender gives you control over the texture, from silky smooth to rustic and chunky, depending on what you like.
Finishing this loaded baked potato soup off the heat with cheddar, sour cream, and heavy cream is the key to a rich, tangy bowl. Stirring them in over low heat keeps the soup smooth and creamy. Finishing off the heat with cheddar, sour cream, and heavy cream is the key to a rich, tangy bowl, and stirring them in over low heat keeps it smooth and creamy.
Optional Pro Tip: Add Dairy Off the Boil
Stir in the cheese, sour cream, and heavy cream over low heat after the potatoes are tender, not while the soup is boiling. For the best loaded baked potato soup, keep the heat gentle so the dairy melts in smoothly without separating or turning grainy. Stirring in the cheese, sour cream, and cream over low heat after the potatoes are tender, never while boiling, lets the dairy melt in smoothly without separating or turning grainy.
Tips for the Best Loaded Baked Potato Soup
Use starchy russet potatoes so the loaded baked potato soup turns creamy, and cut them evenly so they cook at the same rate. Using starchy russet potatoes is what makes the soup turn creamy, and cutting them evenly helps them cook at the same rate.
Blend to your preferred texture, then add the dairy over low heat. Season at the end and load up the toppings just before serving. Blending to your preferred texture and then adding the dairy over low heat keeps it smooth, and loading the toppings just before serving keeps them fresh.
Variations and Add Ins
- Extra cheesy. Stir in more cheddar or add a handful of Monterey Jack.
- Loaded toppings. Pile on extra turkey bacon, cheese, green onion, and a dollop of sour cream.
- Spicy. Add a pinch of cayenne or a dash of hot sauce.
- Broccoli. Stir in steamed broccoli for a potato and broccoli twist.
- Lighter. Use milk in place of some of the cream and reduced fat cheese.
How to Store and Make Ahead
Store leftover loaded baked potato soup in an airtight container in the refrigerator for up to three days. The flavor stays rich and comforting. Stored airtight, the flavor stays rich and comforting for a few days, making it an easy, satisfying meal to enjoy again as a quick lunch.
Reheat gently on the stove over low heat, stirring often, and add a splash of broth or milk if it has thickened. Avoid boiling so the dairy stays smooth. Reheating gently over low heat and stirring often keeps the dairy smooth, and a splash of broth or milk loosens it if it has thickened.
Serving Suggestions for Loaded Baked Potato Soup
Serve this hot, loaded with cheddar, crumbled turkey bacon, and green onions, with crusty bread or a side salad. A few extra toppings at the table let everyone build their own bowl. Loaded with cheddar, crumbled turkey bacon, and green onions, with crusty bread or a side salad and a few extra toppings at the table, it lets everyone build their own bowl.
The soup captures the flavor of a baked potato, a classic preparation often served with butter, cheese, and sour cream, as described in this overview of the baked potato. Those familiar toppings are exactly what make this loaded baked potato soup so comforting.
Frequently Asked Questions
What potatoes are best for potato soup?
Starchy russet potatoes are ideal. They break down into a creamy base and have a fluffy texture. Starchy russet potatoes are ideal here, since they break down into a creamy base and bring a fluffy, comforting texture.
How do I make it smooth or chunky?
Use an immersion blender to blend as much or as little as you like, from silky smooth to rustic and chunky. An immersion blender lets you blend as much or as little as you like, from silky smooth to rustic and chunky, right in the pot.
How do I keep the soup creamy and smooth?
Add the cheese, sour cream, and cream over low heat after the potatoes are tender, and avoid boiling afterward. Adding the cheese, sour cream, and cream over low heat after the potatoes are tender, and not boiling afterward, is what keeps the soup smooth.
Can I make it vegetarian?
Yes. Use vegetable broth and skip the turkey bacon, or use a meatless alternative for topping. Using vegetable broth and skipping the turkey bacon, or topping with a meatless alternative, turns this into a hearty, satisfying meatless bowl.
How do I thicken it?
The starchy potatoes thicken it naturally. For a thicker soup, blend more of it or simmer a little longer. The starchy potatoes thicken the soup naturally, so for a thicker bowl, simply blend more of it or let it simmer a little longer.
Can I make it ahead?
Yes. It keeps for up to three days and reheats well over low heat with a splash of milk or broth. Because it reheats so well, it is easy to make ahead, returning to its creamy self with a splash of milk or broth over low heat.
Can I freeze it?
Cream based soups can change texture when frozen. For the best result, freeze before adding the dairy, then add it when reheating. For the best texture, freeze the soup before adding the dairy, then stir in the cheese, sour cream, and cream when you reheat it.
What toppings go well?
Cheddar, crumbled turkey bacon, green onions, and a dollop of sour cream are all classic. Cheddar, crumbled turkey bacon, green onions, and a dollop of sour cream are all classic, so pile on whichever you love.
What cheese is best?
Sharp cheddar adds the most flavor. Shred it yourself for the smoothest melt. Sharp cheddar adds the most flavor, and shredding it yourself rather than using pre shredded gives the smoothest melt.
What do I serve with it?
Crusty bread, a side salad, or warm rolls all pair nicely. Crusty bread, a side salad, or warm rolls all pair nicely and round the soup into a cozy, complete meal.
A Cozy Bowl of Comfort
This loaded baked potato soup brings all the rich, cheesy flavor of a loaded baked potato into a warm, creamy bowl. Topped with turkey bacon, cheese, and green onion, it is comfort food at its best.
Blend it to your liking and load up the toppings, then serve with crusty bread for a cozy meal. It is an easy, crowd pleasing soup perfect for chilly days.
If you love warm, comforting dishes like this, you will also enjoy our cheesy gnocchi bake, another favorite from our kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and saute for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Ladle soup into serving bowls. Top each portion with crumbled turkey bacon, additional shredded cheese, and chopped green onions before serving.
Nutrition
Notes
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