Creamy Loaded Baked Potato Soup in 30 Minutes – Irresistible!

Name: Creamy Loaded Baked Potato Soup in 30 Minutes - Irresistible!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large russet potatoes, peeled and cubed; 6 slices bacon, cooked and crumbled; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 4 cups whole milk; 2 cups chicken broth; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup chopped green onions; 1 tsp salt; 1/2 tsp black pepper

By:

Christina R. Jones

June 12, 2025

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There’s nothing quite like a steaming bowl of loaded baked potato soup on a chilly day. This creamy, dreamy comfort food wraps you in warmth with its velvety texture and all those glorious toppings we love—crispy bacon, melted cheddar, and fresh green onions. It’s like your favorite baked potato transformed into spoonable bliss! The magic happens when buttery potatoes mingle with rich dairy and savory broth, creating that perfect balance of hearty and indulgent. Trust me, one taste of this loaded baked potato soup, and you’ll understand why it’s been my go-to cozy meal for years.

Why You’ll Love This Loaded Baked Potato Soup

This isn’t just any potato soup—it’s a hug in a bowl! Here’s why it’ll become your new favorite:

Creamy dreamy texture that’s rich without being heavy
Ready in under an hour – perfect for busy weeknights
Tastes exactly like your favorite loaded baked potato
Crowd-pleaser that kids and adults both adore
Leftovers taste even better the next day (if you have any!)

Seriously, the first time I made this, my husband asked for seconds before he’d even finished his first bowl. That’s when I knew this recipe was a keeper!

Ingredients for Loaded Baked Potato Soup

Gather these simple ingredients – you probably have most in your kitchen already! But trust me, the specific prep makes all the difference:

4 large russet potatoes – peeled and cubed (about 1-inch pieces)
6 slices bacon – cooked until crispy and crumbled (save that grease!)
1/2 cup unsalted butter – yes, the real stuff. No substitutes!
1/2 cup all-purpose flour – for that perfect thickening power
4 cups whole milk – 2% works but whole gives the creamiest results
2 cups chicken broth – I use low-sodium to control the salt
1 cup shredded cheddar cheese – freshly grated melts better than pre-shredded
1/2 cup sour cream – full-fat for maximum richness
1/4 cup chopped green onions – slice those green tops thin
1 tsp salt – plus more to taste
1/2 tsp black pepper – freshly ground if you have it

See? Nothing fancy – just honest ingredients treated right. Now let’s make some magic!

How to Make Loaded Baked Potato Soup

Okay, let’s get cooking! This soup comes together in just a few simple steps, but I’ll walk you through each one to ensure perfect results every time. Follow along, and you’ll be scooping up creamy, dreamy potato goodness before you know it!

Preparing the Potatoes

First things first – those spuds need some love! Toss your peeled, cubed potatoes into a large pot of salted water (about 1 tablespoon salt per gallon). Bring it to a boil, then reduce to a simmer. You’ll know they’re ready when a fork slides in easily – about 12-15 minutes. Don’t overcook or they’ll turn to mush! Drain them well, but here’s a pro tip: save about 1 cup of that starchy cooking water. It makes an amazing thickener if your soup needs it later.

Making the Roux

While the potatoes cook, melt that glorious butter in your soup pot over medium heat. When it’s just starting to bubble, sprinkle in the flour while whisking constantly. Keep whisking for about 2 minutes – you want that raw flour taste gone but don’t let it brown. Now the fun part: slowly drizzle in your milk and broth about 1 cup at a time, whisking like crazy after each addition. This patience prevents lumps and creates the silkiest base. If it looks a bit thick at first, don’t panic – it’ll thin as it heats!

Combining and Simmering

Time to bring it all together! Carefully stir in your drained potatoes. If you want extra creaminess, take about half the potatoes and mash them lightly or give them a quick blend before adding. Now lower that heat to medium-low – we’re avoiding a rolling boil from here on out. Stir in your cheese a handful at a time, letting each melt completely before adding more. Finally, gently fold in the sour cream. This is when the magic happens – the soup transforms into this velvety, luxurious texture that’ll make you swoon. Keep it at a gentle simmer for about 5 minutes to let all those flavors get cozy.

Loaded Baked Potato Soup - detail 1

Tips for the Best Loaded Baked Potato Soup

After making this soup dozens of times (okay, maybe hundreds), I’ve learned a few tricks that take it from good to “Oh my goodness, give me the whole pot!” Here are my can’t-skip secrets:

Reserve some bacon – sprinkle it on top right before serving for that perfect crispy contrast
Use room temp dairy – cold sour cream or milk can make the soup grainy
Low and slow – keep the heat gentle when adding cheese to prevent separation
Taste as you go – potatoes vary in starchiness, so adjust thickness with reserved potato water
Fresh garnishes – extra chives and cheese melted on top make it restaurant-worthy

Trust me, these little touches make all the difference between “meh” and “more please!”

Variations of Loaded Baked Potato Soup

While I adore the classic version, sometimes I like to mix things up! Try turkey bacon for a lighter twist, or stir in roasted garlic for extra depth. Feeling fancy? Add steamed broccoli florets for color and nutrients. For a smoky kick, swap cheddar for pepper jack. The possibilities are endless – make it your own!

Serving and Storing Loaded Baked Potato Soup

Now for the best part – serving up this cozy masterpiece! I always go big with the toppings because that’s what makes it truly “loaded.” Pile on extra shredded cheddar (it’ll melt beautifully on the hot soup), another dollop of sour cream, plenty of those crispy bacon bits we saved earlier, and a generous sprinkle of fresh chives. If you’re feeling fancy, a drizzle of warm bacon grease over the top adds incredible flavor – just trust me on this one!

When storing leftovers (if you’re lucky enough to have any!), transfer the cooled soup to an airtight container. It’ll keep beautifully in the fridge for about 3 days. The texture thickens as it chills – I actually love it this way! To reheat, warm it gently on the stove over medium-low heat, stirring frequently. You may need to add a splash of milk or broth to loosen it up. Whatever you do, don’t microwave it on high – that’s a surefire way to make the dairy separate. Been there, done that, learned my lesson!

One last pro tip: store toppings separately if possible. That way, when you reheat, you can still enjoy fresh garnishes instead of soggy bacon. Nothing beats that first-bite crunch!

Nutritional Information for Loaded Baked Potato Soup

Now, I’m no nutritionist, but I do believe in knowing what’s going into my favorite comfort foods! Keep in mind these numbers are estimates – your exact counts will vary based on the brands you use and how generous you are with those delicious toppings.

For a standard 1-cup serving (before adding extra cheese and bacon on top!), you’re looking at:

420 calories – cozy fuel for your soul
25g fat (14g saturated) – that’s where the creamy magic happens
35g carbs – hello, potato goodness!
3g fiber – thanks to those russet skins (I sometimes leave some on!)
14g protein – between the dairy and bacon
780mg sodium – easy to reduce with low-sodium broth

Want to lighten it up? Try turkey bacon, reduced-fat cheese, or swap half the potatoes for cauliflower. But between you and me? Sometimes you just need the real deal – life’s too short for sad soup!

Common Questions About Loaded Baked Potato Soup

Over the years, I’ve gotten tons of questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen potatoes?

Technically yes, but fresh russets are way better. Frozen potatoes tend to release more water and can make your soup grainy. If you’re in a pinch, thaw them completely and pat them dry first. But honestly? Peeling and cubing fresh potatoes makes such a difference in texture – it’s worth the extra 5 minutes!

How do I make it gluten-free?

Easy swap! Just use cornstarch or gluten-free flour blend instead of all-purpose. Mix 1/4 cup cornstarch with a bit of cold milk to make a slurry, then whisk it in when you’d normally add the flour. The soup thickens beautifully, and no one will know the difference!

Why did my cheese get stringy?

Oh honey, we’ve all been there! High heat is usually the culprit. Cheese likes gentle warmth – if your soup is boiling when you add it, the proteins freak out. Always lower the heat to medium-low before stirring in cheese. And shred it yourself! Pre-shredded cheese has anti-caking agents that can make it clumpy.

Can I make this in a slow cooker?

Absolutely! Cook your potatoes first (they won’t get tender enough otherwise), then combine everything except the dairy in the crock. Stir in cheese and sour cream during the last 30 minutes on LOW. Perfect for potlucks – just keep it on warm and watch it disappear!

Help! My soup is too thick/thin!

No stress – easy fixes! Too thick? Gradually whisk in more broth or milk until it’s just right. Too thin? Make a quick slurry (1 tbsp cornstarch + 2 tbsp cold water), stir it in, and simmer for 5 minutes. Remember, it thickens as it cools, so aim for slightly thinner than you want when hot.

Still got questions? Drop them in the comments – I’m happy to help troubleshoot! Now go make some soup magic happen!

Go Make Some Soup Magic Happen!

Alright, my fellow soup lovers – it’s your turn to experience this creamy, dreamy loaded baked potato wonder! I can practically smell the bacon and melted cheese from here. Don’t be intimidated – this recipe is seriously easy once you get going, and the results? Pure comfort in every spoonful.

I want to hear all about your soup adventures! Did you go wild with toppings? Try one of the fun variations? Maybe you discovered a brilliant new trick? Snap a pic of your masterpiece and share it with me – nothing makes me happier than seeing others enjoy this recipe as much as I do. Trust me, once you taste this soup, you’ll understand why it’s been my cold-weather secret weapon for years. Now grab that soup pot and let’s get cooking – your perfect bowl of cozy awaits!