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Creamy Loaded Baked Potato Soup topped with bacon, cheddar cheese, and sour cream.

Easy Loaded Baked Potato Soup

A thick, creamy soup packed with all the baked potato toppings we crave, perfect for cozy nights when you want a comforting meal without the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-2.5 pounds Potatoes, peeled and chopped small Russets or Yukon Golds are recommended
  • 6-8 slices Bacon, cooked and crumbled
  • 2-3 tablespoons Butter For sautéing the onion
  • 1 small Onion, diced
  • 2-3 cloves Garlic, minced
  • 4 cups Chicken broth or vegetable broth
  • 1-2 cups Milk Whatever you have on hand
  • 1 cup Heavy cream, optional For added richness
  • to taste Sour cream or plain Greek yogurt For topping
  • 1 cup Cheddar cheese, shredded Plus extra for topping
  • to taste Green onions, sliced
  • to taste Salt and black pepper
  • to taste Paprika, optional For topping

Method
 

Cooking
  1. Cook the bacon in a large pot or Dutch oven until crisp. Remove and crumble, leaving about a tablespoon of drippings in the pot.
  2. Add the butter and diced onion to the pot, cooking for a few minutes until softened. Add garlic and cook for about 30 seconds until fragrant.
  3. Add the chopped potatoes, stir to coat with the buttery onion, and pour in the broth. Bring to a gentle simmer and cook until potatoes are very tender, 12 to 18 minutes.
  4. Mash part of the soup, using a potato masher directly in the pot or scooping some out to mash separately, then return to pot. Stir in milk and cream, warming through.
  5. Reduce heat and stir in sour cream, then add shredded cheddar gradually. Taste and season with salt and pepper as needed.
  6. Ladle into bowls and add toppings like bacon, extra cheddar, green onions, and a sprinkle of paprika.

Notes

For the best texture and flavor, choose the right potatoes and season in layers. This soup can be made lighter by substituting milk for cream and sour cream for Greek yogurt. If frozen, wait to add dairy until after reheating.