Creamy Loaded Baked Potato Soup

A pot of potato soup bubbling gently on the stove is one of those small kitchen comforts that makes the whole evening feel easier. The broth turns thick and velvety, while tender potato chunks, melted cheddar, and crisp bacon make every spoonful feel like a fully loaded baked potato.

This Loaded Baked Potato Soup Creamy recipe is filling enough for dinner but simple enough for a weeknight. You won’t need a blender or any hard-to-find ingredients. Mashing only part of the potatoes thickens the soup naturally, and adding the cheese away from direct heat keeps the broth smooth instead of oily or grainy.

Why You’ll Love This Recipe

• The entire soup cooks in one pot and is ready in about 50 minutes.
• Russet potatoes create a naturally thick, fluffy texture without blending the whole soup.
• Bacon, sharp cheddar, sour cream, and chives give it classic loaded potato flavor.
• One batch makes six filling servings, making it useful for family dinners or meal prep.
• Leftovers stay creamy for up to four days when reheated gently with a splash of milk.

Ingredients

• 6 slices thick-cut bacon, chopped — about 6 oz (170 g)
• 2 tbsp unsalted butter (28 g)
• 1 medium yellow onion, finely diced — about 1 cup (150 g)
• 3 garlic cloves, minced (9 g)
• 1/4 cup all-purpose flour (30 g)
• 4 cups low-sodium chicken broth (960 ml)
• 2 1/2 lb russet potatoes, peeled and cut into 3/4-inch cubes (1,134 g)
• 1 tsp kosher salt (6 g), plus more as needed
• 1/2 tsp ground black pepper (1 g)
• 1/2 tsp smoked paprika (1 g)
• 2 cups whole milk (480 ml)
• 1 cup heavy cream (240 ml)
• 1 cup full-fat sour cream (230 g)
• 2 cups freshly shredded sharp cheddar cheese (226 g)
• 1/4 cup sliced fresh chives (12 g)

Russet potatoes work best in this creamy potato soup because their high starch content helps thicken the broth. Yukon Gold potatoes can be used, but the soup will have a smoother, slightly less fluffy texture.

Shred the cheddar from a block when possible. Packaged shredded cheese contains anti-caking ingredients that may keep it from melting smoothly.

Low-sodium chicken broth gives you better control over the final seasoning. The bacon, cheese, and toppings already add plenty of salt.

How to Make Loaded Baked Potato Soup Creamy

1. Cook the Bacon

Add the chopped bacon to a large Dutch oven or heavy soup pot. Cook over medium heat for 7–9 minutes, stirring occasionally, until the pieces are browned and crisp.

Transfer the bacon to a paper towel-lined plate. Leave about 2 tbsp of bacon fat in the pot for cooking the onion. Meanwhile, peel and cut the potatoes into evenly sized cubes.

Pro Tip: Keeping the potato pieces close to the same size helps them cook evenly without some pieces turning mushy.

2. Soften the Onion and Garlic

Add the butter and diced onion to the bacon fat. Cook over medium heat for 4–5 minutes, stirring often, until the onion looks soft and translucent.

Next, add the minced garlic and cook for 30 seconds. The garlic should become fragrant but shouldn’t brown. I learned the hard way that browned garlic can give an otherwise creamy soup a slightly bitter finish.

3. Make the Creamy Soup Base

Sprinkle the flour over the cooked onion. Stir constantly for 1 minute so the flour loses its raw taste. The mixture will look thick and lightly foamy.

Slowly pour in the chicken broth while whisking. Scrape the bottom of the pot to loosen any flavorful browned bits left from the bacon. Continue whisking until the broth looks smooth and no dry flour remains.

4. Simmer the Potatoes

Add the cubed potatoes, salt, black pepper, and smoked paprika. Increase the heat to medium-high and bring the broth to a gentle boil.

Once it begins bubbling, reduce the heat to medium-low. Partially cover the pot and simmer for 15–18 minutes, stirring every few minutes. The potatoes are ready when a fork slides easily into the center without the cubes completely falling apart.

Pro Tip: Avoid a hard rolling boil. Aggressive bubbling can break down too much potato starch and give the soup a sticky texture.

5. Mash Some of the Potatoes

Use a potato masher to gently mash about one-third of the potatoes directly inside the pot. Leave the remaining pieces whole so the loaded potato soup still has plenty of texture.

This partial-mashing method creates a thick potato soup without needing extra flour or a blender. It also keeps the broth creamy while giving you tender potato chunks in every bowl.

6. Add the Milk and Cream

Pour in the whole milk and heavy cream. Stir well and cook over low heat for 3–4 minutes, until the soup is hot and lightly steaming.

Do not let the soup boil after adding the dairy. Boiling can cause the milk to separate and may also make the potatoes break down too far. Keep the heat low and stir often, especially around the bottom edge of the pot.

7. Melt in the Cheese and Sour Cream

Remove the pot from the heat. Place the sour cream in a small bowl, then stir in about 1/2 cup of the warm soup. Pour this mixture back into the pot and stir until smooth.

Gradually add the sharp cheddar cheese, stirring after each handful until melted. Fold in half of the crispy bacon and half of the chives. Taste the soup before adding more salt.

Pro Tip: Cheese melts best when the soup is hot but no longer boiling. This simple step prevents a grainy or oily finish.

8. Garnish and Serve

Ladle the soup into warm bowls. Top each serving with the remaining bacon, cheddar, chives, and a small spoonful of sour cream.

Let the soup stand for about 5 minutes before serving. It will thicken slightly as it rests, and the flavors will settle into that familiar loaded baked potato taste.

Expert Tips for Perfect Results

• Cut the potatoes into even 3/4-inch cubes.
• Grate cheddar from a block for smoother melting.
• Keep the heat low after adding milk and cream.
• Temper the sour cream before stirring it into the pot.
• Thin thick leftovers with warm broth or milk.
• Season only after adding the bacon and cheese.

Variations

Gluten-free: Thicken with 2 tbsp cornstarch mixed with 3 tbsp cold broth.

Vegetarian: Omit bacon, cook the onion in butter, and use vegetable broth.

Dairy-free: Use oat milk, coconut milk, dairy-free sour cream, and dairy-free cheddar.

Spicy: Add diced jalapeño, 1/4 tsp cayenne, or hot sauce.

Extra cheesy: Stir in 1/2 cup extra cheddar or Monterey Jack.

Serving Suggestions

• Add extra bacon, shredded cheddar, sour cream, and chives so each bowl looks and tastes like a fully loaded baked potato.
• Serve the soup with warm garlic bread or a crusty baguette for dipping into the thick broth.
• Pair it with a crisp green salad and lemon vinaigrette to balance the rich cheese and bacon.
• Add roasted broccoli on top for extra color, texture, and a simple vegetable serving.
• Serve it with iced tea, sparkling apple cider, or a light lager that won’t compete with the creamy potato flavor.

Storage and Reheating

Storage and Reheating

Refrigerate cooled soup in an airtight container for up to 4 days. Store toppings separately.

Reheat gently on the stove for 6–8 minutes, adding 2–4 tbsp milk or broth if needed.

Microwave at 70% power in 60-second intervals, stirring until heated to 165°F.

Freeze for up to 2 months, preferably before adding sour cream and cheese. Thaw overnight and reheat slowly.