There’s something deeply comforting about a bowl of loaded baked potato soup that instantly takes me back to the cozy kitchen of my beloved Mama Lou. On chilly evenings, my sister Ouma and I would gather around her wooden table, the air thick with the rich aroma of simmering potatoes and melted cheese. That soup wasn’t just a meal—it was a warm embrace, a tradition steeped in love, family stories, and the kind of simple joy that only food shared with loved ones can bring. Today, I want to share that same feeling with you through my own take on loaded baked potato soup, a recipe that holds a special place in my heart and at my table.
Table of Contents
Why You’ll Love This Loaded Baked Potato Soup
This loaded baked potato soup is more than just a creamy, hearty dish; it’s a celebration of comfort food at its finest. What I love most about this soup is how it brings together all the best parts of a baked potato—creamy potatoes, crispy bacon, sharp cheddar, and tangy sour cream—into one luscious bowl. Growing up, Mama Lou’s kitchen was a sanctuary where food was always made with patience and love, and this soup carries that spirit forward.
Every spoonful is a little reminder of those evenings spent with Ouma, sharing stories and laughter as the soup simmered gently on the stove. What makes this recipe special is its balance of textures and flavors—the softness of the potatoes, the crunch of bacon, and the fresh bite of green onions. It’s perfect for family dinners, casual gatherings, or simply when you need a warm hug from the inside out.
Ingredients You’ll Need for This Loaded Baked Potato Soup
- 6 medium russet potatoes, peeled and diced
- 6 slices of thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 3 green onions, thinly sliced, for garnish
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
Substitution tips: For a lighter version, swap heavy cream with half-and-half or full-fat coconut milk. You can also use turkey bacon or omit bacon entirely, adding smoked paprika or liquid smoke for that smoky flavor Mama Lou always insisted on.
Nutrition Facts
- Calories: Approximately 380 per serving
- Protein: 18g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 700mg
These values are estimates based on six servings. I remember when Mama Lou taught me the importance of balance—not just in flavor, but in nutrition too. This soup feels indulgent but can fit nicely into a wholesome meal plan if paired with fresh greens or a light salad.
Print
Ultimate Comfort in a Bowl Loaded Baked Potato Soup Recipe
Learn how to make delicious loaded baked potato soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices of thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 3 green onions, thinly sliced, for garnish
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
Substitution tips: For a lighter version, swap heavy cream with half-and-half or full-fat coconut milk. You can also use turkey bacon or omit bacon entirely, adding smoked paprika or liquid smoke for that smoky flavor Mama Lou always insisted on.
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Add the diced onion to the pot with the bacon fat and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until it’s lightly golden; this will thicken your soup beautifully without any lumps.
- Gradually whisk in the chicken broth, ensuring the mixture is smooth. Bring the soup to a gentle boil, then reduce heat and add the diced potatoes. Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a creamy base, but leave some chunks for texture. This step reminds me of Mama Lou’s hands, steady and patient, mashing just enough to get the perfect consistency.
- Stir in the butter, heavy cream, cheddar cheese, and sour cream until the cheese has melted and the soup is smooth. Season with salt, pepper, and smoked paprika (if using) to taste.
- Return the crispy bacon to the pot, saving a little for garnish. Heat through for another 2-3 minutes, but avoid boiling to keep the cream from curdling.
- Ladle the soup into bowls and top with green onions, extra cheddar, and the reserved bacon. Serve warm and savor every bite.
One of my favorite memories is sharing this soup with Ouma on a rainy afternoon, wrapped in cozy blankets while the soup warmed our spirits. The slow simmering and careful mashing are moments of mindfulness I cherish every time I make this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Loaded Baked Potato Soup
- In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
- Add the diced onion to the pot with the bacon fat and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until it’s lightly golden; this will thicken your soup beautifully without any lumps.
- Gradually whisk in the chicken broth, ensuring the mixture is smooth. Bring the soup to a gentle boil, then reduce heat and add the diced potatoes. Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a creamy base, but leave some chunks for texture. This step reminds me of Mama Lou’s hands, steady and patient, mashing just enough to get the perfect consistency.
- Stir in the butter, heavy cream, cheddar cheese, and sour cream until the cheese has melted and the soup is smooth. Season with salt, pepper, and smoked paprika (if using) to taste.
- Return the crispy bacon to the pot, saving a little for garnish. Heat through for another 2-3 minutes, but avoid boiling to keep the cream from curdling.
- Ladle the soup into bowls and top with green onions, extra cheddar, and the reserved bacon. Serve warm and savor every bite.
One of my favorite memories is sharing this soup with Ouma on a rainy afternoon, wrapped in cozy blankets while the soup warmed our spirits. The slow simmering and careful mashing are moments of mindfulness I cherish every time I make this recipe. Learn more: Ultimate Loaded Outback Potato Soup Recipe That Will Warm Your Soul
Tips for Making the Best Loaded Baked Potato Soup
- Choose the right potatoes: Russets are ideal for their fluffy texture when cooked, just like Mama Lou always insisted.
- Don’t over-mash: Keep some potato chunks for texture. It makes the soup feel more like a homemade hug.
- Cook bacon crisp: Crispy bacon adds a wonderful crunch and smoky flavor. Save some bacon fat for sautéing onions; it’s pure magic.
- Use fresh cheese: Freshly shredded sharp cheddar melts better than pre-shredded, which often contains anti-caking agents that affect texture.
- Adjust thickness: If the soup is too thick, add a splash of broth or cream; if too thin, simmer a little longer to reduce.
- Make it ahead: Soup flavors deepen with time, so making it a day ahead is a wonderful way to enhance the taste.
Serving Suggestions and Pairings
Loaded baked potato soup shines on its own, but pairing it with the right sides takes the meal to the next level. I often serve it with warm crusty bread or a simple green salad tossed in a light vinaigrette. One time, inspired by Mama Lou’s love for fresh herbs, I sprinkled chopped chives and a touch of smoked paprika on top, which brought the whole dish to life.
For a heartier meal, grilled cheese sandwiches or roasted vegetables complement this soup beautifully. And if you want to keep it light, a crisp apple and arugula salad with toasted walnuts add a refreshing contrast.
Storage and Reheating Tips
Leftover loaded baked potato soup is just as comforting the next day, if not more so. I like to let the soup cool completely before transferring it to an airtight container and refrigerating it for up to three days. When reheating, do it gently over low heat on the stove, stirring frequently to prevent scorching and to keep the cream from separating.
If the soup thickens too much after chilling, add a splash of broth or milk as you warm it up to restore its creamy texture. Mama Lou always said, “Good soup deserves gentle hands,” and that advice rings true every time I reheat this classic.
Frequently Asked Questions
What are the main ingredients for loaded baked potato soup?
The main ingredients for loaded baked potato soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make loaded baked potato soup?
The total time to make loaded baked potato soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make loaded baked potato soup ahead of time?
Yes, loaded baked potato soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with loaded baked potato soup?
loaded baked potato soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is loaded baked potato soup suitable for special diets?
Depending on the ingredients used, loaded baked potato soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making loaded baked potato soup is like writing a love letter to family, tradition, and the simple pleasures that nourish both body and soul. Every time I stir this soup, I’m reminded of those moments in Mama Lou’s kitchen and the laughter shared with my sister Ouma. It’s more than just a recipe—it’s a way to slow down, connect, and celebrate the warmth of home.
I hope this soup finds its way into your heart and onto your table, bringing comfort and joy just as it has for me and my family for generations. Whether you’re feeding a crowd or craving a quiet night in, this loaded baked potato soup is a timeless classic that invites you to savor every spoonful like a cherished memory.
