Creamy potato soup with all the baked potato fixings
Loaded Baked Potato Soup
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Thick, creamy potato soup loaded with bacon, cheddar cheese, sour cream, and chives. All the flavors of a loaded baked potato in soup form.
Cuisine: American
Category: Main
Difficulty: Easy
Cost: $
Quick Summary
45 min total time|6 servings|Easy difficulty
Thick, creamy potato soup loaded with bacon, cheddar cheese, sour cream, and chives. All the flavors of a loaded baked potato in soup form.
American
Sarah Chen
(Updated )
This loaded potato soup is like eating a baked potato with all the fixings—except it's in a bowl and even more comforting. Russet potatoes break down to create a naturally thick, creamy base.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 5 large russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1 cup sour cream
- 1/4 cup chopped chives
Instructions
- 1
Cook bacon in a large pot until crispy. Remove, crumble, and set aside. Keep 2 tbsp drippings in the pot.
- 2
Saute diced onion in bacon drippings for 3 minutes. Add potatoes, broth, salt, and pepper. Bring to a boil.
- 3
Simmer 15-20 minutes until potatoes are very tender. Mash about half the potatoes with a potato masher, leaving some chunky.
- 4
Stir in sour cream and half the cheese until melted. Adjust consistency with milk if too thick.
- 5
Serve topped with remaining cheese, crumbled bacon, sour cream, and chives.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sour creamGreek yogurt or cream cheese
Cream cheese makes it extra thick and rich
BaconTurkey bacon or smoked ham
Any smoky protein adds that savory depth
Tips & Storage
Pro Tips
Mash only half the potatoes so you get a creamy base with satisfying potato chunks.
For an extra-thick soup, dissolve 2 tbsp cornstarch in cold milk before adding.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Soup thickens significantly when cold.
Reheating
Reheat on the stove over medium-low heat, adding milk or broth to reach desired consistency.
Nutrition Facts
Per serving (45mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates16g
Fat44g
Fiber720mg
Sugar3g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use an immersion blender?
- Yes, but only blend half the soup for a chunky texture. Over-blending makes it gluey.
- Can I use a different potato?
- Yukon Golds work but won't break down as much—you'll need to blend more.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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