Creamy Loaded Baked Potato Soup Recipe Easy Comfort Food for Cold Days

Let me tell you, the scent of simmering potatoes, smoky bacon, and melted cheese wafting from my kitchen is enough to make anyone’s mouth water on a chilly day. The first time I whipped up this creamy loaded baked potato soup, I was instantly hooked—honestly, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a blustery Sunday afternoon years ago, when I was knee-high to a grasshopper, that my grandma handed me her worn recipe card and shared stories about how this soup was a family favorite during cold winters.

You know what? My family couldn’t stop sneaking spoonfuls off the stove, and I can’t really blame them. This soup feels like a warm hug in a bowl—dangerously easy to make and packed with pure, nostalgic comfort. Whether you’re looking for a sweet treat for your kids, a soul-soothing dinner after a long day, or something to brighten up your Pinterest comfort food board, this creamy loaded baked potato soup fits the bill perfectly.

I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. If you haven’t found your go-to potato soup recipe yet, this one’s going to want to bookmark for all those cold, cozy nights ahead.

Why You’ll Love This Recipe

This creamy loaded baked potato soup recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—rich, creamy, but surprisingly straightforward and quick. Here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have most things in your pantry or fridge already.
• Perfect for Cold Days: Great for warming up after a snowy day or cozying up on a lazy weekend afternoon.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — you’ll have everyone asking for seconds.
• Unbelievably Delicious: The velvety texture combined with the smoky bacon and sharp cheddar is pure comfort food magic.

What sets this creamy loaded baked potato soup apart? It’s all about the perfect balance of creamy and chunky textures, with a secret touch of sour cream for tang and richness. Plus, I use a trick of roasting the potatoes first, which adds a subtle depth you don’t get in regular boiled soups. This isn’t just another potato soup—it’s the best version you’ll ever taste. Honestly, if you want a dish that impresses without stress, this recipe is your new best friend.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, which makes this soup a breeze to throw together anytime.

• Russet potatoes (about 2 pounds, peeled and diced) – the perfect starchy base for creamy soup
• Bacon (6 slices, chopped) – adds smoky, crispy goodness
• Yellow onion (1 medium, finely chopped) – for depth and sweetness
• Garlic cloves (2, minced) – brings a gentle savory punch
• Chicken broth (4 cups / 960 ml) – I prefer low sodium to control saltiness
• Heavy cream (1 cup / 240 ml) – for that luscious, velvety texture (can swap with half-and-half for lighter)
• Sour cream (1/2 cup / 120 ml) – adds tang and richness
• Cheddar cheese (1 cup shredded, sharp preferred) – the melty, flavorful topping
• Chives (2 tablespoons, chopped) – fresh and mild onion flavor for garnish
• Salt and freshly ground black pepper – to taste
• Butter (2 tablespoons) – for sautéing and extra flavor

If you want to switch things up, try swapping in smoked gouda or Monterey Jack for the cheese. For a dairy-free version, use coconut milk and skip the cheese or use a dairy-free alternative—both work surprisingly well. When picking potatoes, look for firm, unblemished ones to get the best texture.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven – I like using my 6-quart Dutch oven because it heats evenly and holds all the soup comfortably
• Wooden spoon or silicone spatula – for stirring without scratching your pot
• Chef’s knife and cutting board – essential for prepping potatoes and veggies
• Measuring cups and spoons – accuracy helps keep flavors balanced
• Immersion blender or regular blender (optional) – for blending part of the soup to get that creamy yet chunky texture; I use an immersion blender because it’s quick and easy
• Strainer or slotted spoon – handy for removing bacon bits or testing potato tenderness

If you don’t have a Dutch oven, a large heavy saucepan will do just fine. An immersion blender is optional but highly recommended for that silky finish. For budget-friendly options, a basic pot and a handheld blender are perfect starters. Just make sure your knife is sharp — trust me, it makes prep so much less stressful!

Preparation Method

1. Prep the potatoes: Peel and dice about 2 pounds (900 g) of russet potatoes into roughly 1-inch cubes. Set aside.
2. Cook the bacon: In your large pot over medium heat, cook 6 chopped bacon slices until crisp, about 5-7 minutes. Remove with a slotted spoon onto a paper towel-lined plate and leave the bacon fat in the pot. This fat is flavor gold—don’t toss it out!
3. Sauté aromatics: Add 2 tablespoons of butter to the bacon fat. Once melted, toss in 1 finely chopped yellow onion and sauté for 4-5 minutes until translucent and sweet. Add 2 minced garlic cloves and cook for another 30 seconds — you’ll smell that amazing garlic aroma.
4. Add potatoes and broth: Pour in the diced potatoes and 4 cups (960 ml) of low-sodium chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes, until potatoes are tender when pierced with a fork.
5. Partially blend the soup: This is where the magic happens. Using an immersion blender, carefully blend about half the soup until smooth but still chunky. If you don’t have one, transfer half the soup to a blender, puree, and return it to the pot. This creates a creamy texture with lovely potato chunks.
6. Finish with dairy: Stir in 1 cup (240 ml) of heavy cream and 1/2 cup (120 ml) of sour cream. Mix gently over low heat—don’t let it boil, or the dairy might curdle. Season with salt and pepper to taste. Let it warm through for 5 minutes.
7. Add cheese and bacon: Stir in half of the shredded cheddar cheese (1/2 cup / 50 g) until melted and gooey. Save the rest for topping. Toss in the crispy bacon pieces, reserving a little for garnish.
8. Serve: Ladle the soup into bowls, top with remaining cheddar, bacon, and a sprinkle of fresh chives. Serve immediately for the best experience.

Pro tip: If your soup feels too thick, add a splash of broth or water to loosen it up. If it’s too thin, let it simmer uncovered for a few minutes to reduce and thicken. The aroma and texture along the way will tell you when it’s just right.

Cooking Tips & Techniques

One thing I’ve learned is that roasting the potatoes first can add a deeper flavor, but for speed, boiling works just fine. Just don’t skip browning the bacon in the pot—that smoky fat is what makes this creamy loaded baked potato soup sing. Also, blending only half the soup gives you that perfect balance of creamy and chunky—trust me, fully pureed soup can end up too smooth and misses that homey texture.

Another trick: always warm your cream and sour cream slightly before adding to the hot soup. This helps prevent curdling, which nobody wants in their comforting bowl. When seasoning, start light—you can always add more salt and pepper, but you can’t take it out.

Timing matters too. While the potatoes simmer, prep your garnishes and shred cheese so everything’s ready to go. Multitasking here saves time and keeps the soup piping hot when served. And don’t rush the final step—melting cheese slowly into the soup creates a silky richness that’s worth the few extra minutes.

Variations & Adaptations

• Vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for that smoky flavor.
• Low-carb: Substitute potatoes with cauliflower florets. Roast them first for best texture.
• Spicy kick: Toss in a pinch of cayenne pepper or finely diced jalapeños when sautéing the onions for some heat.
• Seasonal twist: Swap chives with fresh green onions or sprinkle with crispy fried shallots in the fall.
• Dairy-free: Use coconut milk or cashew cream and omit cheese or use a dairy-free shredded alternative.

I personally tried adding caramelized leeks once, which gave a lovely sweet, oniony depth—totally delicious. Feel free to get creative with the toppings, like crispy pancetta, sour cream dollops, or even a drizzle of hot sauce.

Serving & Storage Suggestions

This creamy loaded baked potato soup is best served hot, straight from the stove, but it also reheats beautifully. Ladle it into bowls, garnish with fresh chives and extra cheddar for a cozy presentation that’s perfect for family dinners or casual entertaining.

Pair it with crusty bread, a simple side salad, or even cornbread for a complete meal. For drinks, a crisp white wine or a chilled cider balances the richness nicely.

To store, let the soup cool completely, then transfer to airtight containers. It keeps well in the refrigerator for up to 3 days, or freeze in portions for up to 3 months. When reheating, warm gently on the stove over low heat, stirring frequently to prevent sticking. You might need to add a splash of broth or cream to refresh the texture.

Flavors tend to deepen and marry overnight, so leftovers often taste even better the next day—if you can resist!

Nutritional Information & Benefits

Per serving (approximate): 350 calories, 22g fat, 25g carbohydrates, 10g protein.

This creamy loaded baked potato soup packs a good dose of energy and comfort. Potatoes provide potassium and vitamin C, while the cheese and sour cream give calcium and protein. Using low-sodium broth helps keep salt levels in check.

For those watching carbs, swapping potatoes for cauliflower cuts down the starch without sacrificing creaminess. This recipe can be made gluten-free by ensuring your broth and toppings are gluten-free. Just be mindful if you’re dairy sensitive—easy swaps exist to make it work.

From a wellness standpoint, this soup is a satisfying way to enjoy comfort food without guilt, thanks to balanced ingredients and simple cooking techniques.

Conclusion

In short, this creamy loaded baked potato soup is a must-try if you crave cozy, rich comfort food that’s easy to make and loved by everyone. It’s flexible enough to fit your tastes and kitchen stash, yet it never feels like a compromise.

I love this recipe because it’s like a hug from the inside out—perfect for chilly days when you need a little extra warmth and love on your plate. Give it a try, tweak it your way, and watch it become a family favorite in your home too.

Don’t forget to leave a comment sharing your own twists or how it turned out for you—I’m always eager to hear your stories! And if you found this recipe helpful, please share it with your friends who could use a little cozy comfort in their lives.

FAQs About Creamy Loaded Baked Potato Soup

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day as the flavors meld. Just store it in the fridge and reheat gently before serving.

What if I don’t have an immersion blender?

No worries! You can use a regular blender—just blend half the soup in batches and return it to the pot.

Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.

How do I prevent the sour cream from curdling?

Warm the sour cream slightly before adding and stir it in on low heat without boiling the soup.

What’s the best cheese to use?

Sharp cheddar is classic for that tangy, melty goodness, but gouda or Monterey Jack work wonderfully too depending on your taste.

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