Loaded Baked Potato Soup

Ditch the Oven, Grab a Spoon: My Ultimate Loaded Baked Potato Soup

Hey there, friend! Chef Emily here, coming to you from my happily chaotic kitchen. Is there anything better than the smell of a baked potato cooking? That earthy, comforting aroma that promises a warm, fluffy interior just waiting for a generous dollop of butter? It’s pure, uncomplicated joy. But let’s be real—sometimes, even the hour-long wait for a baked potato feels like an eternity, especially on those nights when you’re craving comfort food now.

That’s where this magical bowl of cozy comes in. My Ultimate Loaded Baked Potato Soup is your favorite spud, deconstructed and transformed into a creamy, dreamy, spoonable masterpiece. We’re talking tender chunks of potato swimming in a rich, velvety broth, all topped with a mountain of melty cheddar cheese, crispy bacon bits, and a fresh sprinkle of green onions. It’s the heartiness of a baked potato, but in a form that feels like a warm hug from the inside out.

This recipe is my go-to for busy weeknights, chilly weekends, and anytime I need to feed a hungry crowd without a fuss. It’s incredibly forgiving, endlessly customizable, and, I promise, so much easier than it looks. So, tie on your favorite apron (the one with the stains that tell a story), and let’s make a pot of soup that will have everyone asking for seconds.

The Snow Day That Started It All

This soup recipe has a special place in my heart because it’s tied to one of my favorite memories. Picture this: I’m about twelve years old, and a massive snowstorm has blanketed our town. School is canceled, the world is quiet, and my grandma is visiting. The power flickers on and off, but our old gas stove is still working. We had a big bag of potatoes and not much else that was easy to cook without reliable electricity.

My grandma, who never met a kitchen challenge she couldn’t charm, looked at me with a twinkle in her eye and said, “Well, Emily, we can’t bake these potatoes one by one, but we can sure turn them into something even better.” Together, we peeled and diced, sautéed and stirred. She showed me how the starch from the potatoes themselves thickens the soup, creating a creamy base without any fancy ingredients. That day, a simple pot of potato soup felt like a five-star feast. It was more than food; it was warmth, laughter, and the feeling of being taken care of. Every time I make this soup, I think of her, and I hope this recipe becomes a part of your own cozy memories, too.

Gathering Your Cozy Ingredients

Here’s your shopping list for this flavor-packed soup. I’ve included some of my favorite chef insights and substitutions so you can make it your own!

• 4 large russet potatoes, baked and diced: Russets are the king of potato soup! Their high starch content gives the soup that perfect, creamy body. Chef’s Tip: To save time, you can microwave the potatoes! Just prick them with a fork and microwave for 10-12 minutes, turning once, until tender. Let them cool slightly before dicing. For a lower-starch option, Yukon Golds work beautifully and create a naturally buttery flavor.
• 1 tablespoon butter: This is the foundation of our flavor. Butter adds a rich, savory depth that you just can’t get with oil alone.
• 1 small onion, diced: The humble onion is the unsung hero here, providing a sweet, aromatic base. Yellow or white onions are perfect.
• 2 cloves garlic, minced: Because a little garlic makes everything better! It adds a subtle, warm background note.
• 3 cups milk: Whole milk will give you the creamiest result, but 2% works great too. For a richer soup, substitute one cup of the milk with half-and-half or heavy cream. For a dairy-free version, unsweetened oat milk or cashew milk are my top picks.
• 1 cup chicken or veggie broth: Broth adds a savory layer that water just can’t provide. Use low-sodium so you can control the salt level yourself! Veggie broth keeps it vegetarian-friendly.
• ½ cup sour cream: This is the secret weapon for tangy, creamy richness! Stir it in at the end to keep it from curdling. Plain Greek yogurt is a fantastic, protein-packed substitute.
• 1 cup shredded sharp cheddar cheese: Sharp cheddar has the best flavor punch. Pro tip: Always shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce a bit grainy.
• Salt and black pepper to taste: Season in layers! A little salt when sautéing the onions, and then be sure to taste and season again at the end.
• Toppings! Crumbled cooked bacon, shredded cheese, sliced green onions: This is where the “loaded” part comes to life! Don’t be shy here. Other great toppings include a dollop of sour cream, chives, or even a dash of hot sauce.

Let’s Get Cooking: Building Your Soup, Step-by-Step

Okay, now for the fun part! Let’s transform these simple ingredients into a pot of gold. Follow these steps, and you’ll be a soup maestro in no time.

1. The Aromatic Base: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Once it’s foaming slightly, add the diced onion. Sauté for about 5-7 minutes, until the onion turns soft and translucent. You’re not looking for color here, just sweetness. Now, add the minced garlic and cook for just one more minute until fragrant. Chef’s Hack: Don’t let the garlic burn! Burnt garlic turns bitter, and we want sweet, savory goodness.
2. Creating the Broth: Carefully pour in the milk and broth. Give it a good stir, scraping up any little bits of onion and garlic from the bottom of the pot. Those bits are pure flavor! Now, gently add your diced, baked potatoes. Bring the whole mixture to a gentle simmer. Not a rolling boil—we want to coax the flavors together, not shock the milk. Let it bubble happily for 10-15 minutes. This allows the potatoes to soften further and release their starches.
3. The Great Mash: This is where you decide your soup’s personality! For a chunky, rustic soup, use a potato masher right in the pot and give it several good mashes. For a smoother, creamier soup, use an immersion blender and pulse a few times until it reaches your desired consistency. I personally love a bit of both—a few pulses for creaminess, with plenty of potato chunks left for texture!
4. The Creamy Finish: Turn the heat down to low. Now, stir in the sour cream and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is smooth and creamy. Important Tip: Do not let the soup boil after you’ve added the dairy! Boiling can cause the soup to curdle or separate. We’re just warming it through at this point. Season generously with salt and black pepper. Taste it! Does it need more salt? A bit more pepper? Make it yours.
5. The Finale: Your kitchen should smell incredible right now. Ladle the hot soup into big, cozy bowls. Now, for the best part—the toppings! Generously pile on the crumbled bacon, extra shredded cheese, and a bright sprinkle of green onions.

How to Serve This Cozy Masterpiece

Presentation is part of the fun! I love serving this soup in wide, shallow bowls—it gives you the perfect canvas for all those gorgeous toppings. The contrast of the white soup, orange cheese, green onions, and dark bacon is just beautiful.

What to serve on the side? You can’t go wrong with a thick, crusty slice of sourdough bread for dipping. A simple side salad with a bright vinaigrette (like my favorite lemon-Dijon dressing) helps cut through the richness of the soup perfectly. For the ultimate comfort food experience, serve it alongside a batch of warm, soft pretzel rolls. Trust me on this one.

Get Creative! 5 Fun Twists on the Classic

Once you’ve mastered the basic recipe, the world is your oyster (or, well, your potato!). Here are some of my favorite ways to mix it up.

• Broccoli Cheddar Potato Soup: Add 2 cups of small broccoli florets when you add the potatoes to simmer. You’ll have a hybrid of two classic comfort soups that is absolutely divine.
• Southwestern Fiesta: Add a can of drained green chiles and a teaspoon of cumin when you sauté the onions. Top with pepper jack cheese, a dollop of salsa, and crushed tortilla chips instead of bacon.
• Loaded Baked Potato Soup, Lightened Up: Use low-fat milk, Greek yogurt instead of sour cream, and reduce the cheese to ½ cup. Load up on veggie toppings like green onions and chives. You can even swap half the potatoes for cauliflower florets for extra nutrients and fewer carbs!
• The “Everything Bagel” Twist: This is a fun one! Top your soup with a sprinkle of everything bagel seasoning along with the green onions. The garlic, onion, and sesame seeds add an incredible crunch and flavor.
• Fully Loaded BBQ Chicken: Stir in 1-2 cups of shredded cooked chicken and ¼ cup of your favorite barbecue sauce into the finished soup. Top with crispy fried onions and extra BBQ sauce. It’s a meal in itself!

Chef Emily’s Notebook Scribbles

This recipe has evolved so much since that first snow day with my grandma. I’ve made it for countless potlucks, sick friends, and cozy family dinners. One time, I was catering a small event and accidentally doubled the garlic. I was so worried, but it turned out to be the most requested version yet! It just goes to show that cooking is an adventure. Don’t be afraid to taste as you go and adjust the flavors to your liking.

The best piece of advice I can give you? Let the soup rest for about 10 minutes after you finish cooking before serving. It will thicken up beautifully and the flavors will meld together in the most magical way. And always, always make a little extra for lunch the next day—it tastes even better as leftovers!

Your Soup Questions, Answered!

Q: My soup is too thin! How can I thicken it?
A: No worries, this is a common fix! Make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water. Stir this into your simmering soup and let it cook for another 2-3 minutes. It will thicken right up. Alternatively, you can mash more of the potatoes.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the onions and garlic as directed, then add them to your slow cooker with the diced RAW potatoes, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender. Then, stir in the milk, sour cream, and cheese until melted and combined.

Q: Why did my soup turn out grainy?
A: This usually happens if the soup boils after adding the dairy, or if you used pre-shredded cheese. The anti-caking agents in pre-shredded cheese don’t always melt smoothly. Stick with cheese you shred yourself and keep the heat low when adding dairy.

Q: How long will leftovers last?
A: Stored in an airtight container in the fridge, it will keep for 3-4 days. Reheat it gently on the stovetop over low heat, adding a splash of milk if it has thickened too much. I don’t recommend freezing this soup, as the dairy can separate when thawed.

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A Quick Note on Nutrition

While this is definitely a comfort food dish, it’s also packed with good stuff! Potatoes are an excellent source of potassium and Vitamin C. Using milk adds calcium and protein. To lighten it up, see the variations above. The nutritional information below is an estimate per serving (without additional toppings) and can vary based on your specific ingredients.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Per serving (approximate): Calories: 420, Protein: 14g, Carbohydrates: 35g, Fat: 25g, Fiber: 3g

Final Thoughts from My Kitchen to Yours

Well, there you have it! My heart-warming, belly-filling recipe for Ultimate Loaded Baked Potato Soup. I hope this recipe brings as much warmth and joy to your table as it has to mine over the years. Cooking is about more than just following steps; it’s about creating moments and memories. Don’t stress about perfection—embrace the little messes and the improvisations. That’s where the real magic happens.

I’d love to hear how your soup turns out! Did you add your own twist? Did it become a new family favorite? Tag me on social @TastyChow with your creations so I can see your beautiful bowls of cozy. Until next time, happy cooking, and chow on!

— Emily 🥔❤️