Loaded Baked Potato Soup: Creamy, Cheesy, and Comforting

A rich, velvety soup packed with tender potatoes, savory broth, and indulgent toppings—this bowl is pure comfort

Introduction: A Hug in a Bowl

When the weather turns cold, there’s nothing more satisfying than a steaming bowl of soup. And this Loaded Baked Potato Soup is the ultimate comfort food. It’s creamy, hearty, and loaded with all the flavors of a classic baked potato—think buttery potatoes, savory broth, rich cream, and all your favorite toppings like crispy bacon, shredded cheese, and green onions.

Whether you’re cooking for your family, meal prepping for the week, or just treating yourself to something cozy, this soup delivers warmth, flavor, and satisfaction in every spoonful.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so irresistible:

Base Ingredients:

• 4 large russet potatoes, peeled and diced
  Starchy and fluffy—perfect for creating a creamy texture.
• 4 cups chicken broth
  Adds savory depth and helps cook the potatoes.
• 1 cup milk
  Adds creaminess and lightens the soup.
• ½ cup heavy cream
  Rich and indulgent—creates a velvety finish.

Optional: Use half-and-half or evaporated milk for a lighter version.

Seasonings & Add-Ins:

• Salt and pepper (to taste)
  Essential for balancing flavors.
• Garlic powder or minced garlic (optional)
  Adds aromatic depth.
• Onion (1 small, diced)
  Adds sweetness and flavor to the base.

Optional: Add thyme, paprika, or a bay leaf for extra complexity.

Toppings (Optional but Highly Recommended):

• Shredded cheddar cheese
  Melts into the soup or adds a gooey topping.
• Cooked bacon, crumbled
  Adds smoky crunch and richness.
• Green onions or chives
  Adds freshness and color.
• Sour cream or Greek yogurt
  Adds tang and creaminess.

Presentation Tip: Serve toppings on the side for a customizable bowl.

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Ladle
• Potato masher or immersion blender (optional)

Tip: Use a heavy-bottomed pot to prevent scorching

Step-by-Step Instructions

Step 1: Prep the Potatoes

Peel and dice the russet potatoes into even chunks.

This ensures they cook evenly and break down smoothly.

Tip: Soak diced potatoes in cold water for 10 minutes to remove excess starch.

Step 2: Sauté Aromatics (Optional)

In your soup pot:

• Sauté diced onion and garlic in a bit of butter or olive oil until translucent.

This adds flavor to the base before adding liquid.

Optional: Add chopped celery or leeks for extra depth.

Step 3: Simmer the Soup

Add diced potatoes and chicken broth to the pot.

Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

Tip: Stir occasionally to prevent sticking.

Step 4: Mash or Blend

Once potatoes are soft:

• Use a potato masher to gently mash some of the potatoes for a thicker texture.

Or use an immersion blender for a smoother soup.

Leave some chunks for texture if desired.

Optional: Remove a cup of potatoes before blending and stir them back in.

Step 5: Add Dairy

Stir in:

• Milk
• Heavy cream
• Salt and pepper to taste

Simmer for another 5–10 minutes, until soup is heated through and creamy.

Tip: Don’t boil after adding dairy—keep it at a gentle simmer.

Step 6: Serve and Garnish

Ladle soup into bowls and top with:

• Shredded cheddar
• Crumbled bacon
• Green onions
• Sour cream

Serve hot with crusty bread or garlic toast.

Yields:

• 4–6 servings

Presentation Tip: Serve in bread bowls or mini soup crocks for a cozy touch.

Variations to Try

Want to make it your own? Try these delicious twists:

Roasted Garlic Potato Soup

Add roasted garlic cloves for a deeper flavor.

Broccoli Cheddar Twist

Add steamed broccoli and extra cheese.

Smoky Bacon & Gouda

Use smoked gouda and crispy pancetta.

Vegetarian Version

Use vegetable broth and skip the bacon.

Extra Cheesy

Stir in cream cheese or Velveeta for ultra richness.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare soup up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.

Tip: Add a splash of broth or milk when reheating to restore texture.

Nutrition Notes (Per Serving, ~1 of 6)

• Calories: ~320
• Protein: ~8g
• Carbohydrates: ~30g
• Fat: ~18g
• Sugar: ~4g
• Sodium: ~450mg
• Fiber: ~3g

This soup is:

• Creamy and comforting
• Easy to make
• Perfect for cold weather
• Great for meal prep

Final Thoughts

This Loaded Baked Potato Soup is more than just a meal—it’s a warm, cozy hug in a bowl. Whether you’re serving it for dinner, prepping it for the week, or sharing it with loved ones, it’s guaranteed to bring comfort and satisfaction with every spoonful.