Creamy Loaded Baked Potato Soup Recipe Perfect for Dinner

Imagine the rich aroma of smoky bacon mingling with the comforting scent of simmering potatoes and melted cheddar cheese. That’s exactly what happens every time I make this creamy loaded baked potato soup. Honestly, it’s the kind of recipe that makes you want to wrap your hands around the bowl, take a deep breath, and dive right in. The first time I made it, I was instantly hooked—it was like a warm hug on a chilly evening.

It all started years ago on a rainy weekend when I was trying to recreate the flavors of a restaurant-style baked potato soup. After a few tweaks here and there (and plenty of taste tests), this recipe became a fixture in our household. My family couldn’t get enough—they’d sneak spoonfuls straight from the pot! Trust me, you’re going to bookmark this one because it’s pure, nostalgic comfort food that’s dangerously easy to whip up.

This soup is perfect for cozy nights, potlucks, or simply indulging in a bowl of goodness. Whether you’re cooking for family or friends, it’s a dish that brings everyone together. And after testing it multiple times (in the name of research, of course), I can confidently say it’s the ultimate loaded baked potato soup recipe you’ll ever try.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under an hour, making it ideal for busy weeknights.
• Simple Ingredients: Pantry staples and a few fresh additions—you likely have everything you need.
• Comfort Food: Creamy, cheesy, and loaded with flavor, it’s the ultimate cozy meal.
• Crowd-Pleaser: Loved by kids and adults alike; it’s hard to resist seconds.
• Customizable: Add your favorite toppings for a personal touch—more cheese, crispy bacon, or even a dollop of sour cream.

What sets this recipe apart is the perfect balance of creaminess and bold flavors. The trick lies in blending the potatoes to create that velvety texture while keeping some chunks for a hearty bite. And let’s not forget the toppings—crispy bacon, shredded cheddar, and a sprinkle of green onions elevate every spoonful.

This recipe isn’t just good—it’s the kind that makes you pause after the first bite, close your eyes, and savor the moment. Whether you’re impressing dinner guests or treating yourself to a comforting meal, this soup is here to make your evenings memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor without the fuss. Most of these are pantry staples, and the fresh additions make it shine.

• Russet potatoes: Peeled and diced (perfect for their fluffy texture).
• Unsalted butter: For a rich base.
• All-purpose flour: Helps thicken the soup.
• Chicken broth: Adds depth of flavor—use low-sodium if preferred.
• Whole milk: For creaminess (or substitute with half-and-half).
• Cheddar cheese: Shredded, sharp for extra flavor.
• Sour cream: To add that tangy, velvety finish.
• Bacon: Cooked until crispy and crumbled (the smoky flavor is a must).
• Green onions: Finely chopped for garnish and freshness.
• Salt and black pepper: To season and enhance the flavors.

If you’re looking to make substitutions, you can easily swap the chicken broth for vegetable broth for a vegetarian version or use dairy-free milk and cheese alternatives for a lactose-free option.

Equipment Needed

• Large pot: A heavy-bottomed pot works best to prevent sticking.
• Wooden spoon: For stirring without scratching your cookware.
• Blender or immersion blender: To achieve the ideal creamy texture.
• Knife and cutting board: For prepping your ingredients.
• Ladle: Makes serving so much easier.

If you don’t have an immersion blender, a regular blender works just fine—just be careful not to overfill it with hot soup. And for those working on a budget, any sturdy pot will do, but investing in a good heavy-bottomed one makes a world of difference for consistent cooking.

Preparation Method

1. Start by cooking the bacon in your large pot over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave about 2 tablespoons of the bacon grease in the pot.
2. Add the butter to the pot and melt it over medium heat. Stir in the flour, whisking constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer.
4. Add the diced potatoes to the pot and season with salt and black pepper. Cover and let them cook for about 15-20 minutes, or until fork-tender.
5. Use an immersion blender to puree the soup until creamy, leaving some chunks for texture. If using a regular blender, work in batches and be cautious with the hot liquid.
6. Reduce the heat to low and stir in the shredded cheddar cheese and sour cream until fully melted and combined.
7. Serve the soup hot, garnished with crispy bacon, green onions, and extra cheese if desired.

For a thicker soup, you can add extra potatoes or reduce the liquid slightly during cooking. If the soup feels too thick, simply stir in more milk or broth until you reach your desired consistency.

Cooking Tips & Techniques

• Don’t rush the roux: Cooking the flour and butter properly ensures a smooth soup base.
• Blend with care: Avoid over-blending to keep some potato chunks for texture.
• Season in stages: Taste as you go and adjust salt and pepper for balance.
• Use freshly shredded cheese: Pre-shredded cheese can have additives that affect melting.
• Keep the bacon crispy: Cook it last-minute or store it separately if you’re making the soup ahead.

One lesson I learned the hard way—don’t skip the blending step! The creamy texture is what makes this soup stand out, so take the time to get it just right.

Variations & Adaptations

• Vegetarian version: Skip the bacon, use vegetable broth, and add a pinch of smoked paprika for flavor.
• Low-carb option: Substitute potatoes with cauliflower for a lighter version that’s still delicious.
• Spicy twist: Stir in diced jalapeños or a pinch of cayenne for a kick.

Personally, I’ve tried swapping the cheddar for Swiss cheese, and it adds a nutty richness that’s delightful. You can also mix up the toppings—try adding a dollop of Greek yogurt or a sprinkle of paprika for extra flair.

Serving & Storage Suggestions

Serve the soup hot with crusty bread or crackers for dipping. A side salad or roasted vegetables pairs beautifully for a complete meal. Don’t forget to load up the toppings—more bacon, cheese, and green onions are always a good idea!

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stove over low heat, adding a splash of milk or broth if needed to thin it out. This soup also freezes well; just leave out the sour cream before freezing and add it when reheating to maintain the creamy texture.

Nutritional Information & Benefits

Loaded with hearty potatoes, protein-rich bacon, and calcium-packed cheese, this soup is both satisfying and nourishing. While it’s a bit indulgent, you can lighten it up by using reduced-fat milk and cheese.

Each serving (about 1 cup) contains approximately:

• Calories: 350
• Protein: 12g
• Fat: 20g
• Carbohydrates: 28g

It’s naturally gluten-free if you use a GF flour blend, and you can easily adapt it for dairy-free diets with suitable substitutions.

Conclusion

Whether you’re craving comfort food on a cold night or looking for a crowd-pleaser to share, this creamy loaded baked potato soup recipe is a must-try. It’s customizable, easy, and packed with flavor that’ll keep you coming back for more.

I love how this recipe brings people together—it’s been a staple at family dinners, and every time I make it, I’m reminded of those cozy, laughter-filled evenings. Try it, and let me know your favorite toppings or adaptations in the comments below—I can’t wait to hear your take!

Grab your spoon and make this tonight—you won’t regret it!

FAQs

Can I make this soup ahead of time?

Absolutely! Prepare the soup and store it in the fridge for up to 3 days. Add fresh toppings just before serving.

How can I make this soup dairy-free?

Use almond milk or coconut milk instead of dairy, and opt for dairy-free cheese alternatives.

What’s the best way to reheat this soup?

Warm it gently on the stove over low heat, adding a splash of milk or broth if it’s too thick.

Can I freeze this soup?

Yes, but leave out the sour cream before freezing. Add it during reheating for the best texture.

What toppings go well with this soup?

Crispy bacon, shredded cheese, green onions, sour cream, or even diced avocado make great additions!

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