Loaded Baked Potato Soup

Let me just tell you—this soup is what cozy feels like in a bowl. Creamy, rich, and loaded (literally) with all the comforting goodness you’d expect from a fully dressed baked potato, it’s the kind of recipe that wraps you up like a warm blanket on a chilly night.

Imagine tender potatoes swimming in a velvety base, crispy bacon bits adding that salty punch, sharp cheddar melting right into every spoonful, and a kiss of sour cream tying it all together. It’s comforting, satisfying, and honestly? A bit of a show-off.

Trust me—you’re going to love this one. Whether you’re ladling it up for a weeknight dinner or impressing guests with a “low-effort, high-reward” dish, this soup’s creamy charm never misses. Let’s get cozy!

Why You’ll Love Melt-in-Your-Mouth Loaded Baked Potato Soup

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Picture this: you come home exhausted, and within minutes, your kitchen smells like happiness.

Budget-Friendly: Made with pantry staples. You won’t need a fancy shopping list—just humble ingredients that work magic together.

Quick and Easy: Foolproof steps that welcome beginners and busy cooks alike. No stress, just deliciousness.

Customizable: Want a kick? Add jalapeños. Going meat-free? Skip the bacon. This soup bends to your cravings.

Crowd-Pleasing: Whether you’re serving picky eaters or foodies, this one hits the mark every time. It’s creamy, cheesy, and hits all the right comfort notes.

Ingredients in Melt-in-Your-Mouth Loaded Baked Potato Soup

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Potatoes

The heart of the soup. Russets work best for their fluffiness and ability to soak in that creamy flavor.

Onion

Adds a savory foundation to the broth with just a touch of sweetness as it softens.

Garlic

A flavor booster that deepens the richness with every simmer.

Chicken Broth

Gives the soup body and balances the creaminess with a savory backbone.

Milk and Heavy Cream

Together, they create a luxuriously smooth texture that clings to every bite.

Cheddar Cheese

Melted right into the soup and sprinkled on top—sharp cheddar gives it that irresistible gooey factor.

Sour Cream

Swirled in at the end for a little tang and extra creaminess.

Bacon

Crisped to perfection, adding salty crunch and smoky flavor throughout.

Green Onions

Fresh and snappy, they brighten up the richness with every sprinkle.

Butter and Flour

Used to create a simple roux that thickens the soup to silky perfection.

Salt and Pepper

Just enough to bring all those warm flavors to life.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Sauté the Aromatics

In a large pot, melt the butter and sauté your onions until translucent, about 5 minutes. Add the garlic and stir for another 30 seconds until fragrant.

Make the Roux

Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes to eliminate the raw flour taste, forming a golden roux.

Add the Liquids

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then stir in the milk and cream until smooth and well combined.

Add Potatoes and Simmer

Toss in the chopped potatoes. Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook until the potatoes are tender and can be easily mashed, about 15–20 minutes.

Blend (Optional)

For an ultra-creamy texture, blend part or all of the soup using an immersion blender. Or leave some chunks for that rustic, hearty feel—it’s totally your call!

Stir in the Good Stuff

Add in the shredded cheddar, sour cream, salt, and pepper. Stir until the cheese is melted and everything is dreamy and creamy.

Top It Off

Ladle into bowls and top with crispy bacon, more cheddar, green onions, and maybe an extra dollop of sour cream if you’re feeling indulgent.

How to Serve Melt-in-Your-Mouth Loaded Baked Potato Soup

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Crusty Bread: A warm hunk of sourdough or garlic toast is the perfect dipper.
• Side Salad: Something fresh and crisp, like a Caesar or mixed greens, helps balance the richness.
• Soup Bar Setup: Let guests build their bowls with toppings like extra cheese, hot sauce, chives, or even crumbled crackers.
• Soup & Sandwich Combo: Pair with a classic grilled cheese or turkey melt for the ultimate cozy meal.

Additional Tips

• Make-Ahead Magic: Prep the soup base and toppings ahead of time. It only gets better as it sits!
• Freeze-Friendly: Leave out the dairy before freezing. Add cream and cheese when reheating.
• Lighten It Up: Use low-fat milk and Greek yogurt instead of heavy cream and sour cream.
• Go Vegetarian: Skip the bacon and use veggie broth. Add smoky paprika for that savory depth.
• Thicker Texture: Mash some of the potatoes or let the soup simmer uncovered to reduce and thicken naturally.

FAQ Section

Q1: Can I use red or Yukon gold potatoes instead of russet?
A1: Absolutely! Yukon golds will give a creamier texture, while red potatoes hold their shape more if you prefer chunky.

Q2: Can I make it in a slow cooker?
A2: Yes! Add everything except the dairy and cheese, cook on low 6–8 hours, then stir in cream, cheese, and sour cream at the end.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat to avoid curdling.

Q4: Can I freeze this soup?
A4: You can! Just leave out the dairy when freezing. Add it in fresh when you reheat for the best texture.

Q5: How can I thicken the soup?
A5: Mash some of the cooked potatoes or let it simmer longer uncovered. You can also add a bit of cornstarch slurry if needed.

Q6: What’s the best way to reheat this soup?
A6: Low and slow is key. Reheat over medium-low on the stove or in 1-minute intervals in the microwave, stirring between.

Q7: Can I make this soup dairy-free?
A7: Yes! Use plant-based milk and cheese, and replace sour cream with coconut cream or a dairy-free alternative.

Q8: Can I double the batch?
A8: Totally! Just make sure your pot is big enough and stir frequently to avoid burning.

Q9: How do I make it spicy?
A9: Add diced jalapeños, a pinch of cayenne, or a few dashes of hot sauce while the soup simmers.

Q10: What kind of bacon works best?
A10: Thick-cut bacon gives a meatier crunch, but even turkey bacon or plant-based options will add that savory layer.

Conclusion

There’s something almost therapeutic about a big pot of bubbling soup on the stove—especially when it’s as indulgent and delicious as Melt-in-Your-Mouth Loaded Baked Potato Soup. It’s comforting, customizable, and impossible not to love. Whether you’re cozied up on a winter night or just craving something soul-soothing, this recipe is a total keeper. Grab a spoon, dig in, and let every bite remind you that the simplest meals are often the most satisfying.

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