I’ve got the ultimate comfort food for those chilly evenings when nothing but creamy goodness will do. This loaded baked potato soup wraps you in warmth with each spoonful—crispy bacon bits, tender potato chunks, and melted cheese all swimming in a velvety broth. It’s like enjoying your favorite loaded baked potato, but in a cozy soup form. The best part? You don’t need fancy techniques or hard-to-find ingredients. Want to know my little secret for making it absolutely irresistible?
Why You’ll Love this Creamy Loaded Baked Potato Soup
When winter winds howl outside your window, nothing comforts quite like a bowl of this creamy loaded baked potato soup.
It’s basically a hug in a bowl, folks. Rich, velvety texture with chunks of tender potatoes, crispy bacon bits, and melty cheese—what’s not to love?
I’m particularly fond of how customizable it is.
Need it thicker? Use less milk.
Want more flavor? Sprinkle in some smoked paprika.
The best part? It tastes even better the next day, when all those flavors have had time to get cozy together.
What Ingredients are in Creamy Loaded Baked Potato Soup?
To make this soul-warming loaded baked potato soup, you’ll need a handful of simple ingredients that combine to create something truly magical.
- 4 slices bacon, diced
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3½ cups milk (possibly more for adjusting thickness)
- 3 russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
For those who like to play with flavors, consider adding smoked paprika or garlic powder to give your soup that little something extra—these optional add-ins can transform a good soup into an unforgettable one.
How to Make this Creamy Loaded Baked Potato Soup
Step 1: Crisp the Bacon
Heat a large pot over medium heat and add 4 slices of diced bacon, cooking until they become perfectly crispy.
Remove the bacon and set it aside on a paper towel-lined plate, leaving those wonderful bacon drippings in the pot.
Step 2: Create the Roux Base
Melt 5 tablespoons of unsalted butter in the pot, then whisk in ¼ cup of all-purpose flour until smooth.
Let this mixture cook for about 1 minute—this quick cooking prevents any raw flour taste while building the foundation for our creamy soup.
Step 3: Add the Milk
Gradually pour in 3½ cups of milk, whisking continuously to prevent lumps from forming.
Continue to whisk until the mixture begins to thicken slightly, which creates that velvety texture we’re looking for.
Step 4: Add Potatoes and Green Onions
Toss in your 3 peeled and cubed russet potatoes along with 2 thinly sliced green onions (reserving some for garnish).
This is where the magic starts to happen as those starchy potatoes begin their journey to creamy goodness.
Step 5: Simmer to Perfection
Bring the soup to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
The longer it simmers, the more the flavors meld together—patience pays off here.
Step 6: Incorporate the Dairy Richness
Remove the pot from heat and stir in 1 cup of shredded cheddar cheese and ½ cup of sour cream until fully melted and incorporated.
This is what transforms our soup from good to absolutely heavenly—a silky, rich consistency that coats the back of a spoon.
Step 7: Season and Adjust Consistency
Season with salt and pepper to taste, keeping in mind that the bacon and cheese already add some saltiness.
If the soup seems too thick, simply add a splash more milk until you reach your desired consistency—some like it thicker, others more slurpable.
Step 8: Garnish and Serve
Ladle the hot soup into bowls and top with the reserved crispy bacon bits, a sprinkle of extra cheddar cheese, and those bright green onion slices.
The contrast between the creamy soup and the crunchy toppings makes each bite a textural delight.
For even more convenience and richer flavor development, consider using a premium slow cooker to simmer this soup while you attend to other tasks.
What to Serve with Creamy Loaded Baked Potato Soup
This hearty soup is practically a meal on its own, but a few simple sides can turn it into a complete dinner experience.
A crisp green salad with vinaigrette dressing provides a rejuvenating contrast to the soup’s richness. For something warm, try crusty sourdough bread or buttery garlic breadsticks perfect for dipping into that creamy goodness.
If you’re serving this for lunch, a half sandwich—like a classic grilled cheese—makes an unbeatable combo.
For drinks, a light beer or crisp white wine works wonderfully for adults, while sparkling water with lemon keeps things lively for everyone.
When the weather turns chilly, there’s nothing quite like this soup with these simple sides to warm you from the inside out.
Creamy Loaded Baked Potato Soup Substitutions and Variations
Make this comforting soup your own with these flexible swaps and creative twists:
• Dairy Options: Replace milk with half-and-half for extra richness or use unsweetened almond milk for a lighter version.
Dairy-free? Try coconut milk and vegan cheese.
- Gluten-Free: Substitute all-purpose flour with cornstarch (2 tablespoons) or gluten-free flour blend.
- Protein Swaps: No bacon? Use ham, turkey bacon, or add rotisserie chicken.
Vegetarians can skip meat entirely or add smoked paprika for that smoky flavor.
- Veggie Boosters: Fold in steamed broccoli, corn kernels, or roasted garlic for extra dimension.
- Flavor Enhancers: A dash of hot sauce, a teaspoon of Dijon mustard, or some ranch seasoning can transform the flavor profile.
- Fun Toppings: Try crispy fried onions, bagel chips, pretzel pieces, or a drizzle of sriracha for unexpected crunch and zing.
Leftovers and Storage for this Creamy Loaded Baked Potato Soup
This hearty soup stores beautifully for quick meals throughout the week!
- Refrigerator storage: Transfer cooled soup to airtight containers and refrigerate for 3-4 days. The flavors actually develop overnight, making it even tastier the next day.
- Freezer friendly: Portion into freezer-safe containers, leaving some headspace, and freeze for up to 2 months. The dairy may separate slightly, but don’t worry.
- Reheating tips: Warm refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally. For frozen soup, thaw overnight in the refrigerator first.
- Texture rescue: If the soup thickens too much during storage, simply add a splash of milk while reheating to reach your desired consistency.
Fresh toppings like bacon and green onions are best added just before serving for maximum crunch.
Final Thoughts
This Creamy Loaded Baked Potato Soup brings together everything we love about loaded baked potatoes in a velvety, spoonable form. The combination of tender potatoes, sharp cheddar, and crispy bacon creates that perfect balance of textures and flavors that’s simply irresistible.
It’s the ultimate choice for chilly evenings when you need something substantial and soothing, or weekend family gatherings where everyone can customize their bowl with extra toppings.
There’s something magical about watching a pat of butter melt into a steaming bowl of this hearty soup, creating little pools of richness that remind us why comfort food earned its name in the first place.