A steaming bowl of Creamy Loaded Baked Potato Soup feels like the coziest hug on a chilly afternoon. Each spoonful offers that perfect blend of silky potato goodness, sharp cheddar tang, and just the right hint of smoky paprika. While the potatoes bake to fluffy perfection, the kitchen slowly fills with the gentle sizzle of onions and garlic dancing in olive oil. As the base thickens with a dusting of flour, it transforms into a luxuriously smooth canvas, ready to cradle creamy milk and rich heavy cream. This isn’t just any soup—it’s a decadent twist on your favorite baked potato, inviting you to pile on cheese, bacon, and a dollop of sour cream for maximum comfort. You’ll love how every element harmonizes, creating layers of flavor that make each bite feel like a celebration of home cooking.
What makes this recipe extra special is how approachable it is, even for beginners. With only about 15 minutes of hands-on prep, 30 minutes of gentle simmering, and 10 minutes of restful mashing-in, you’ll end up with a rich, satisfying meal that clocks in around 620 calories per serving. Whether you’re planning a cozy weeknight dinner or meal-prepping for the week ahead, this recipe delivers big-time comfort without complicated techniques. From the simple act of baking russet potatoes to the final flourish of crumbled bacon and sliced green onions, you’ll enjoy a cooking journey that’s every bit as rewarding as the mouthwatering bowl you’ll devour at the end.
KEY INGREDIENTS IN CREAMY LOADED BAKED POTATO SOUP
Before we dive into the cooking steps, let’s chat about what makes this soup truly shine. Each ingredient plays its part in building a bowl that’s both hearty and creamy, with that perfect balance of flavors and textures. Here’s a closer look at the stars of the show:
- Russet potatoes
These starchy spuds bake up light and fluffy, providing the hearty foundation and natural thickening agent for the soup base. Their mellow flavor pairs beautifully with tangy toppings.
- Olive oil
A drizzle of olive oil ensures the onions and garlic sauté evenly without burning, imparting a subtle fruity note as it carries the aromatics.
- Onion
Finely chopped onion sweats down to a sweet, translucent layer that adds depth and mild sweetness to the soup’s backbone.
- Garlic
When minced and briefly cooked, garlic releases a warm, fragrant quality that elevates every mouthful without overpowering the delicate flavors.
- All-purpose flour
A quick toss of flour into the onion–garlic mixture creates a roux, seamlessly thickening the broth and lending a glossy, velvety texture.
- Chicken broth
Pouring in chicken broth builds a savory, umami-rich liquid base that offsets the richness of dairy while keeping the soup light on its feet.
- Whole milk
Milk brings a gentle creaminess that mellows the savory notes and enhances the soup’s silky consistency without overwhelming richness.
- Heavy cream
For that truly luxurious mouthfeel, heavy cream adds indulgent body and smoothness, turning a simple soup into something spectacular.
- Salt
Seasoning with salt balances sweetness and enhances each individual ingredient, knitting all flavors into a cohesive experience.
- Black pepper
A whisper of black pepper introduces a subtle heat that keeps each spoonful lively and bright.
- Smoked paprika
This spice contributes a gentle smoky nuance, echoing the flavor of the crispy bacon topping.
- Sharp cheddar cheese
Shredded sharp cheddar melts into the hot soup, infusing it with tangy, cheesy goodness and adding body.
- Sour cream
Stirred in at the end, sour cream provides a tangy contrast to the rich dairy components and deepens the soup’s creaminess.
- Bacon
Crispy, crumbled bacon offers salty crunch and savory fat, perfect for textural contrast and extra flavor bursts.
- Green onions
Thinly sliced green onions deliver a fresh, oniony pop and a splash of color to the final presentation.
- Extra shredded cheddar cheese
Sprinkled on top, it creates that irresistible melted cheese layer everyone loves.
- Extra sour cream
A dollop perched on each bowl adds cool tang and a delightful richness to every bite.
HOW TO MAKE CREAMY LOADED BAKED POTATO SOUP
Time to roll up your sleeves and turn those pantry staples into a soul-warming bowl of goodness. This step-by-step guide will walk you through every part of the process, from creating a silky roux to melting in heaps of cheese, so even kitchen newcomers can feel confident serving a restaurant-worthy soup at home.
1. Preheat your oven to 400°F and bake the potatoes on a lined sheet until they are fork-tender, about 45–60 minutes. Allow them to cool slightly before peeling off the skins and dicing into bite-sized cubes.
2. In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns soft and translucent, about 4–5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional minute, until the kitchen is filled with a gentle garlicky warmth but before the garlic begins to brown.
4. Sprinkle in the flour and stir constantly with a wooden spoon or spatula, cooking for 1–2 minutes to eliminate any raw flour taste and create a light roux.
5. Gradually whisk in the chicken broth, adding a splash at a time and mixing thoroughly until the mixture is completely smooth with no lumps.
6. Slowly pour in the whole milk and heavy cream while stirring continuously, allowing the liquid to mingle with the roux and form a thick, creamy base.
7. Bring the mixture to a gentle simmer, then season with salt, black pepper, and smoked paprika. Taste and adjust the seasoning to suit your preference.
8. Gently fold in the diced baked potatoes, letting them heat through and soften for about 10 minutes. As they sit, they’ll break down slightly, naturally thickening the soup.
9. Remove the pot from the heat and add the shredded sharp cheddar cheese, stirring until each cheesy ribbon melts fully into the broth for a gooey, rich finish.
10. Swirl in the sour cream until the soup is lusciously smooth and ultra-creamy, ensuring no streaks remain.
11. Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, extra shredded cheddar cheese, and a generous dollop of sour cream for the ultimate loaded experience.
SERVING SUGGESTIONS FOR CREAMY LOADED BAKED POTATO SOUP
Let’s talk about plating and pairing so your soup not only tastes incredible but looks irresistible. With these serving ideas, you’ll elevate each bowl into a memorable dining moment that’s perfect for family gatherings, casual lunches, or cozy solo dinners.
- Pair with a crusty baguette: Serve alongside warm French bread or artisan rolls to sop up every last creamy drop. For an extra-special touch, brush the bread with garlic butter and toast until golden.
- Garnish with pickled jalapeños: Add a kicked-up contrast to the rich soup by topping with thinly sliced pickled jalapeños. The tangy heat cuts through the creaminess for a lively flavor balance.
- Present in bread bowls: Hollow out round sourdough loaves and ladle the soup directly inside. The edible bowl soaks up flavors, creating a fun and rustic experience.
- Add a mixed green salad: Refresh the palate with a simple spinach and arugula salad dressed in lemon vinaigrette. The acidity and crunch offer a bright counterpoint to the velvety soup.
HOW TO STORE CREAMY LOADED BAKED POTATO SOUP
Once you’ve enjoyed your first steamy bowl, you’ll want to stash the leftovers for later indulgence. Proper storage keeps the soup tasting fresh, with its creamy texture and robust flavors intact.
When cooling, let the soup reach room temperature (no more than two hours at countertop) before transferring to an airtight container. Refrigerate for up to three days; always seal tightly to prevent absorption of fridge odors.
For longer storage, pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion and freeze flat for easy stacking. The soup will keep well for up to three months without significant loss of flavor.
To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over low heat, stirring occasionally. If the soup has thickened too much, whisk in a splash of milk or broth to restore its silky consistency.
If you’re short on time, freeze individual portions in muffin tins lined with plastic wrap. Once frozen solid, pop them out and store in a freezer bag for single-serving reheating convenience.
CONCLUSION
Bringing together tender baked potatoes, rich dairy, and bold toppings, this Creamy Loaded Baked Potato Soup shows how simple ingredients can create a bowl bursting with comfort and flavor. From the tender russet cubes simmering in a silky roux to the melty ribbons of sharp cheddar and crisp, salty bacon bits crowning each serving, it’s a recipe that feels indulgent yet straightforward enough for beginners. You’ve got everything laid out: the essential ingredients, a clear step-by-step guide, creative serving ideas, and smart storage tips so you can savor leftovers. With just over an hour from start to finish (including bake and rest time), this hearty soup makes an ideal dinner or lunch option when you crave something both cozy and crowd-pleasing. Don’t forget the extra flourishes—green onions for brightness, a swirl of sour cream for tang, or even a sprinkle of smoked paprika for drama—to make each bowl visually stunning as well as delicious.
Feel free to print this article and tuck it into your favorite recipe binder or save it in your digital cookbook for easy reference. You’ll also find a helpful FAQ section below if any questions pop up while you’re cooking. And of course, I’d love to hear how your soup turns out! Leave a comment with your favorite toppings, any tweaks you made, or ask away if you need a hand. Cooking should be fun and interactive, so don’t hesitate to share your kitchen adventures or reach out if you hit any bumps. Here’s to warm bowls, happy hearts, and countless comforting meals ahead!
Creamy Loaded Baked Potato Soup
Description
Rich and creamy, this loaded baked potato soup brings the comfort of your favorite baked potatoes to a deliciously warm bowl, topped with cheese and crispy bacon.
Ingredients
Instructions
-
Preheat your oven and bake the potatoes until they are fork-tender; let them cool, then peel and dice them.
-
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.
-
Stir in minced garlic and cook for another minute until fragrant.
-
Add the flour to the pot, stirring constantly, and cook for about 1-2 minutes to get rid of the raw flour taste.
-
Slowly whisk in the chicken broth until the mixture is smooth.
-
Gradually add the milk and heavy cream, stirring continuously to combine.
-
Bring the mixture to a gentle simmer, then add salt, black pepper, and smoked paprika.
-
Stir in the diced baked potatoes, allowing them to heat through and break down slightly for about 10 minutes.
-
Remove the pot from heat and stir in shredded cheddar cheese until fully melted.
-
Add the sour cream and mix well until the soup is creamy and smooth.
-
Serve hot, garnished with crumbled bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.
Note
- For an added layer of flavor, try using smoked cheddar cheese.
- Consider using vegetable broth for a vegetarian option.
- To save time, microwave the potatoes instead of baking them traditionally.
- Be creative with toppings; chives, hot sauce, or crispy onions add extra flair.
- This soup can be stored in the fridge for up to 3 days, perfect for meal prep.
