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Hearty Easy Loaded Baked Potato Soup

The Ultimate Creamy Loaded Baked Potato Soup: An Easy Homemade Comfort Food Recipe

There’s nothing quite like a hearty, comforting bowl of soup to warm you from the inside out, and this Loaded Baked Potato Soup is truly an experience that hits all the right notes. Imagine rich, creamy chicken broth lovingly simmered with tender, chunky potatoes, crispy bacon, and gooey melted cheese. It’s the kind of meal that feels like a warm hug, perfect for chilly evenings or simply when you crave something incredibly satisfying.

Not only is this recipe incredibly delicious, but it’s also surprisingly easy to make. Plus, if you prepare a generous batch, you’ll have delicious leftovers to enjoy throughout the week, making meal planning a breeze. Dive into our comprehensive guide below, filled with expert tips and tricks, to master this fantastic and simple loaded potato soup recipe. Get ready to impress your family and friends with a dish that will undoubtedly become a new favorite in your kitchen.

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bowl of baked potato soup with bacon on a wood cutting board with a red and cream napkin to the right.

I must tell you, this recipe is absolutely phenomenal. Don’t let the idea of making soup intimidate you; I promise, this particular Loaded Baked Potato Soup recipe is incredibly straightforward and surprisingly simple to execute, even for novice cooks. The depth of flavor it achieves with minimal fuss is truly remarkable, making it a perfect weeknight dinner solution.

For a long time, I considered myself someone who didn’t really enjoy creamy soups. That all changed the moment I created this recipe. This loaded potato soup transformed my perspective entirely, boasting a rich combination of flavors and textures that are simply irresistible. It features savory bacon (a definite crowd-pleaser!), aromatic onion, fragrant garlic, rich homemade chicken broth, luscious cream, and, of course, plenty of cheese. The blend is so harmonious and satisfying; I’m already craving another bowl as I write this!

Just last Tuesday, I prepared this creamy, dreamy potato soup for dinner, and it was an instant hit with everyone in the family. We served it alongside some freshly baked homemade dinner rolls, and the combination was nothing short of perfection. The soft, warm rolls were ideal for soaking up every last drop of the decadent soup.

Given its universal appeal and the sheer joy it brings to the dinner table, this Loaded Baked Potato Soup is quickly becoming a staple in our home. I anticipate it will make an appearance at least three to four times a month, proving its place as a reliable and much-loved meal.

My husband and I have been thoroughly enjoying this soup for both lunch and dinner every day since (I wisely doubled the recipe to ensure it would last longer!). It’s a fantastic solution for busy schedules, eliminating the daily dilemma of “what’s for dinner?” for the rest of the week. The convenience of having such a delicious and wholesome meal ready to go is truly invaluable.

This soup possesses just the right amount of savory richness and a delightful “oomph” that keeps you coming back for more. Each spoonful is a delightful experience, full of comforting flavors and satisfying textures. Are you feeling hungry yet? You will be after trying this!

bowl of east potato bacon soup in a cream colored bowl with a spoon in the soup.

Tips For Making This Loaded Baked Potato Soup Recipe

  • Speed Up Your Prep with Pre-Baked Potatoes: Want to make this delicious recipe even faster? Consider pre-baking your potatoes! You can do this in advance or even microwave them for a few minutes if you’re in a pinch (though I personally prefer oven-baked for flavor). Pre-baking means you can simply dice them up and add them directly to the broth, significantly cutting down on the cooking time as you won’t have to wait for them to cook through in the soup base. This is a game-changer for weeknight meals.
  • Elevate Flavor with Fresh Herbs: Don’t underestimate the power of fresh herbs! If you have them on hand, adding a sprinkle of fresh chives, parsley, or even a hint of thyme can truly transform the flavor profile of this soup. Fresh herbs bring a vibrant, bold aroma and taste that complements the rich, creamy base beautifully, taking your soup from good to gourmet.
  • Experiment with Potato Varieties: While russet potatoes are a classic choice for their starchy texture, feel free to venture beyond! If you’re “feeling like you want some Yukon Gold,” go for it! Yukon Golds offer a slightly sweeter, buttery flavor and a creamier texture when cooked. Red potatoes hold their shape well and add a subtle sweetness. Don’t be afraid to mix and match or choose your favorite for a personalized touch.
  • The Unbeatable Taste of Homemade Chicken Broth: For the absolute best flavor in your loaded baked potato soup, using homemade chicken broth is a must. Not only is it often more cost-effective than store-bought options, but the difference in depth and richness of flavor is truly incomparable. Homemade broth adds a wholesome foundation that store-bought simply cannot replicate, enhancing every ingredient in the soup.
  • Make it Your Own: Dairy-Free and Gluten-Free Options: This recipe is incredibly versatile and easily adaptable to dietary needs. You can absolutely make this soup dairy-free by swapping traditional dairy products for plant-based alternatives. Similarly, converting it to a gluten-free dish is simple with a few ingredient changes. This adaptability is one of the best aspects of this recipe – you can switch out ingredients, and it will still deliver that fantastic, comforting taste you crave, just as good as the original version.

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Essential Tools for Your Kitchen:

Measuring Cups and Spoons

Sharp Knives

Sturdy Cutting Board

Large Pot Or a Dutch Oven (ideal for even heating)

loaded baked potato soup in a cream bowl with a spoon. Bowl is on a wooden cutting board with a red and cream towel

Recipe FAQs: Your Questions Answered About Loaded Baked Potato Soup

Which potatoes are best for a creamy potato soup?

When it comes to potato soup, you have a lot of flexibility, and most potato varieties will work just fine. However, for the absolute best loaded potato soup experience, focusing on potatoes that offer a good balance of starchiness for thickening and flavor is key. I highly recommend using red potatoes, Yukon Gold, or even the vibrant purple majesty potatoes. Red potatoes tend to hold their shape well and provide a slightly waxy texture, while Yukon Golds offer a naturally buttery flavor and a wonderfully creamy consistency when cooked down. Russet potatoes are also an excellent choice, as their high starch content contributes to a thick, rich soup base.

Can you make this loaded baked potato soup dairy-free?

Absolutely! Adapting this recipe to be dairy-free is quite simple. The main dairy components are the half and half and the cheese. To make it dairy-free, simply omit these. For creaminess, you can add 1/3 to 1/2 cup of full-fat coconut milk; this will introduce a subtle coconut flavor that many find enjoyable. Alternatively, you can use 1 cup of your favorite unsweetened dairy-free milk, such as almond milk or cashew milk. Be aware that dairy-free milks will generally result in a thinner consistency and a more “milky” flavor profile compared to coconut milk’s richness. For toppings, opt for dairy-free cheese shreds or skip them altogether and load up on extra bacon and chives!

Can this recipe for baked potato soup be made gluten-free?

Yes, making this recipe gluten-free is very achievable. The flour used in the original recipe acts as a thickening agent. To make it gluten-free, you can easily swap out regular all-purpose flour for a cup-for-cup gluten-free flour blend. Ensure your chosen blend contains xanthan gum for optimal thickening. Another excellent option is to omit the flour entirely and create a cornstarch slurry. To do this, simply whisk a tablespoon of cornstarch with a few tablespoons of cold water until smooth. Slowly add this mixture to your bubbling soup, stirring continuously, until your desired thickness is achieved. This method ensures a smooth, lump-free, and deliciously thick gluten-free soup.

How do you thicken soup after it’s made?

If your loaded baked potato soup turns out thinner than you’d prefer after it’s cooked, don’t worry – it’s easy to thicken! You can use various thickening agents like flour, cornstarch, or even mashed potato from the soup itself. For flour or cornstarch, create a slurry first: whisk a few tablespoons of your chosen starch into a small amount of cold liquid (either some of the soup’s broth or plain water) until it forms a smooth paste. Then, slowly pour this slurry into your simmering soup while stirring constantly. Continue to cook for a few minutes until the soup reaches your desired consistency. Alternatively, you can remove about a cup of the cooked potatoes, mash them thoroughly, and stir them back into the soup for a natural thickening method.

How to Make The Best Loaded Baked Potato Soup

Making this incredible Loaded Baked Potato Soup is a delightful culinary journey, resulting in a dish that’s rich, creamy, and utterly satisfying. Follow these simple steps to bring this comfort food masterpiece to your table.

  1. 1. In a large saucepan or Dutch oven, begin by cooking your bacon strips until they are perfectly crisp and golden. Once cooked, remove the bacon and set it aside to drain on paper towels, crumbling it once cooled. Crucially, reserve about 1 tablespoon of the flavorful bacon drippings in the pot. This rendered fat is key to building the initial layers of flavor for your soup.
    bacon sautéing in a pot
  2. 2. With the reserved bacon drippings still in the pot, add the diced onion and minced garlic. Sauté them over medium heat until they become tender and translucent, releasing their aromatic fragrance. This step lays a sweet and savory base for the soup.
  3. 3. Next, stir in the flour, salt, dried basil, and black pepper. Mix thoroughly, allowing the flour to cook for a minute or two. This creates a roux, which will serve as the primary thickening agent for your creamy soup, ensuring a smooth and velvety texture.
    onions sautéing in a pot with flour
  4. 4. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and continue to boil and stir for 2 minutes. This allows the flour to fully cook and the soup base to begin thickening.
    chicken broth being slowly poured into pot with onions ad flour
  5. 5. Add the prepared potatoes to the broth mixture. If you’re using raw potatoes, simmer until they are fork-tender. If you’ve pre-baked your potatoes (a great time-saving tip!), they will simply need to be reheated and absorb the flavors of the broth, rather than cooked from scratch.
    potatoes and broth simmering in a pot for baked potato soup
  6.  6. Stir in the half and half (or your chosen dairy-free alternative). Allow the soup to heat through gently, but be careful not to bring it to a rolling boil after adding the cream, as this can cause it to curdle.
    adding cream to baked potato soup
  7. 7. Taste the soup and adjust the seasoning by adding more salt or pepper as desired. This is your chance to perfect the flavor.
  8. 8. Ladle the hot soup into bowls. Garnish generously with the crumbled bacon, shredded cheddar cheese, and a sprinkle of fresh parsley or green onions. For an extra touch, add a dollop of sour cream or a dash of hot sauce if you like a little kick.
  9. 9. Serve immediately and enjoy every warm, comforting spoonful of this amazing Loaded Baked Potato Soup!
    spoonful of potato bacon soup over a bowl on a wooden cutting board

    More Of My Favorite Comforting Soup Recipes:

    • Classic Minestrone Soup Recipe With Bacon
    • Healthy Potato Leek Soup Recipe- With Vegan Option
    • Chicken Lentil Soup: Easy Weeknight Soup
    • Asian Beef Noodle Soup Recipe
    • Sausage And Potato Soup {Instant Pot}

    If you try this recipe and absolutely love it, I would be incredibly grateful if you could come back to this post, leave a comment, and give it a well-deserved 5-star rating! Your feedback helps others discover and enjoy this delicious recipe. Thank you so much!

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    Loaded Baked Potato Soup Recipe

    A truly indulgent and satisfying creamy soup, generously loaded with tender potatoes, crispy bacon, savory onion, and rich melted cheese. This easy homemade comfort food is perfect for any occasion and is guaranteed to be a family favorite.

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    Author: Amy
    Prep Time: 40 minutes
    Cook Time: 35 minutes
    Servings: 6

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    Equipment Needed

    • Large Saucepan or Dutch Oven
    • Sharp Chef’s Knife
    • Measuring Cups and Spoons
    • Cutting Board

    Ingredients for Loaded Baked Potato Soup

    • 3 strips Thick-Cut Bacon
    • 1 small Yellow Onion, diced
    • 1 clove Garlic, minced
    • 2 tbsp All-Purpose Flour (I used einkorn flour; use gluten-free for GF option)
    • 1 tsp Fine Sea Salt (or to taste)
    • 1 tsp Dried Basil
    • 1/2 tsp Black Pepper (freshly ground, if possible)
    • 4 cups Chicken Broth (preferably homemade)
    • 4 medium Potatoes (Russet, Yukon Gold, or Red, baked until tender, peeled, and cubed)
    • 1 Cup Half and half (or heavy cream, or dairy-free alternative)
    • Shredded Cheddar Cheese (for topping)
    • Fresh Parsley (chopped, for garnish, or 1 tsp dried)
    • Green Onions (chopped, for garnish, optional)

    Detailed Instructions

    • In a large saucepan or Dutch oven, cook the bacon strips over medium heat until crispy. Remove the cooked bacon and place it on a paper towel-lined plate to drain, setting it aside for garnish. Drain off all but 1 tablespoon of the bacon drippings from the pot.
    • Add the diced onion and minced garlic to the reserved bacon drippings in the saucepan. Sauté over medium heat for 3-5 minutes, or until the onion is tender and translucent and the garlic is fragrant.
    • Stir in the flour, salt, dried basil, and pepper. Cook for an additional 1-2 minutes, stirring constantly, to cook out the raw flour taste and create a roux for thickening.
    • Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat slightly and continue to boil and stir for 2 minutes, allowing the soup base to thicken.
    • Add the cubed, baked potatoes to the simmering broth. Continue to simmer until the potatoes are heated through and tender (if using pre-baked potatoes, this will be quick; otherwise, cook until easily pierced with a fork).
    • Stir in the half and half (or your dairy-free cream alternative). Heat the soup gently over low heat until warmed through, but be careful not to bring it to a boil after adding the cream to prevent curdling.
    • Taste the soup and adjust seasonings if necessary. Ladle into bowls and top generously with shredded cheddar cheese, crumbled bacon, chopped green onions, and fresh parsley. For extra decadence, add a dollop of sour cream!

    Chef’s Notes & Variations

    For a quicker preparation time, you can bake your potatoes in advance. Simply poke holes all over the potatoes with a fork, then bake them at 400°F (200°C) for approximately 1 hour, or until very tender. Allow them to cool slightly before peeling and cubing. This drastically reduces the simmering time needed for the potatoes in the soup. Feel free to use different types of cheese for topping, such as Colby Jack or a Mexican blend. For an extra spicy kick, add a pinch of cayenne pepper with the other seasonings.

    Nutrition Information

    Serving: 1g | Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1065mg | Potassium: 803mg | Fiber: 4g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 29mg | Calcium: 101mg | Iron: 5mg
    Course: Main Course, Soup
    Cuisine: American Comfort Food
    Keyword: easy potato soup, Loaded Baked Potato Soup, creamy potato soup, homemade soup
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    This post was originally published in 2011, and has been updated in March 2020 with refreshed content, improved clarity, and expanded tips to enhance your cooking experience.