Loaded Baked Potato Soup

There's something absolutely magical about a loaded baked potato – that perfect combination of fluffy potato, melted cheese, crispy bacon, and tangy sour cream. Now imagine all those incredible flavors transformed into a warm, comforting bowl of soup that's perfect for chilly days. This loaded baked potato soup captures everything you love about the classic side dish and elevates it into a hearty, soul-warming meal that'll have your family asking for seconds.

What makes this soup truly special is how it delivers on both texture and flavor. You get chunks of tender potato alongside creamy, smooth base – just like biting into a perfectly baked potato. The rich, cheesy broth is loaded with crispy bacon bits, and each bowl gets topped with all your favorite baked potato fixings. It's comfort food at its finest, and surprisingly easy to make from scratch.

Whether you're looking for a cozy weeknight dinner or planning ahead for meal prep, this loaded baked potato soup checks all the boxes. It's filling enough to serve as a main course, pairs beautifully with crusty bread or a simple salad, and tastes even better the next day. Plus, it's completely customizable – you can adjust the toppings and add-ins to suit your family's preferences.

Why This Is the Best Loaded Baked Potato Soup

• Perfect texture balance: By mashing only some of the potatoes while leaving others chunky, you get that ideal combination of creamy soup base with satisfying potato pieces in every spoonful
• Rich and indulgent flavor: The combination of chicken broth, heavy cream, and melted cheddar creates an incredibly rich base that tastes like liquid comfort food
• All the classic toppings: Crispy bacon, sharp cheddar, tangy sour cream, and fresh green onions give you that authentic loaded baked potato experience in soup form
• Quick and easy preparation: Ready in just 45 minutes with simple ingredients you likely already have on hand – no complicated techniques required
• Feeds a crowd: This recipe serves six generous portions, making it perfect for family dinners or entertaining guests

Key Ingredient Tips and Substitutions

The star of this soup is definitely the potatoes, and using the right type makes all the difference. Russet potatoes are ideal because they break down beautifully when cooked, creating that naturally creamy texture. Their high starch content helps thicken the soup without needing flour or other thickeners. If you only have Yukon Gold potatoes on hand, they'll work too, but the soup may be slightly less creamy.

For the cheese component, sharp cheddar provides the best flavor, but you can experiment with other varieties. Try a combination of cheddar and Monterey Jack for extra creaminess, or add some cream cheese for ultra-rich results. Always use freshly shredded cheese rather than pre-shredded for the smoothest melting.

The bacon adds that essential smoky, salty flavor, but turkey bacon works as a lighter alternative. For extra convenience, you can use real bacon bits, though fresh crispy bacon definitely tastes better. Cook the bacon until it's nice and crispy – nobody wants chewy bacon in their soup!

If you don't have heavy cream, you can substitute with half-and-half for a lighter version, or even whole milk, though the soup won't be quite as rich. For the broth, vegetable broth works perfectly if you want to make a vegetarian version.

Delicious Variation Ideas

Spicy Loaded Potato Soup: Add diced jalapeños or a dash of hot sauce to the base, and top with pepper jack cheese instead of cheddar. A sprinkle of cayenne pepper or paprika adds extra heat and color.

Broccoli Cheddar Loaded Potato: Stir in some steamed broccoli florets during the last few minutes of cooking for added nutrition and color. This creates a hearty, veggie-packed version that's still indulgent.

Southwest Style: Add corn, black beans, and diced green chiles to the soup. Top with avocado, cilantro, and a squeeze of lime juice for a Mexican-inspired twist.

Herb-Crusted Version: Stir in fresh or dried herbs like thyme, rosemary, or chives during cooking. These add a sophisticated flavor profile that elevates the entire dish.

Making It Vegetarian or Vegan

This soup can easily be adapted for different dietary needs. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoky flavor back in with a bit of smoked paprika or liquid smoke. Consider topping with crispy fried onions or roasted chickpeas for that satisfying crunch.

To make it vegan, swap the heavy cream for full-fat coconut milk or cashew cream, and use nutritional yeast or vegan cheese shreds instead of dairy cheese. Coconut milk adds incredible richness, while cashew cream (made by blending soaked cashews with water) creates a neutral, creamy base.

Garnish and Serving Suggestions

The beauty of loaded baked potato soup is in the toppings! Beyond the classic bacon, cheese, sour cream, and green onions, consider adding chives, crispy fried onions, or even a drizzle of ranch dressing. Some people love adding a sprinkle of everything bagel seasoning for extra flavor and crunch.

Serve this soup with crusty sourdough bread, dinner rolls, or cornbread for dipping. A simple side salad with vinaigrette helps cut through the richness. For a fun presentation, serve the soup in bread bowls – just hollow out round sourdough loaves and ladle the soup right in.

Storage and Make-Ahead Tips

This soup stores beautifully in the refrigerator for up to three days, though the texture is definitely best when fresh. When reheating, you may need to thin it out with additional broth or milk, as the potatoes continue to absorb liquid. Heat gently over medium-low heat, stirring frequently to prevent sticking.

For make-ahead convenience, you can prep the soup base without the cream and cheese, then add those final ingredients when reheating. The soup can also be frozen for up to three months, though the texture may be slightly different after thawing. Always cool completely before freezing, and leave some room in containers for expansion.