Okay, so I need to confess something right off the bat. I’ve been making loaded baked potato soup for like three years now, and I JUST figured out the secret last month. I know. Embarrassing.
Here’s the thing—everyone keeps asking me for this recipe after I brought it to my sister’s birthday party (she turned 35, had a whole crisis about it, but that’s another story). And honestly? I messed this up so many times before I got it right. The first version was basically wallpaper paste. Thick, gluey, completely inedible. My husband took one bite and said “it’s interesting” which is code for “this is terrible but I love you.”
But NOW? Now I’ve got it down. And I’m gonna share exactly how to make this loaded baked potato soup the right way.
Table of Contents
Why This Loaded Baked Potato Soup Actually Works
Look, I’ve tried probably fifteen different recipes from the internet. Some were too thin. Some were too thick. One time I followed this recipe that told me to use instant potatoes (INSTANT POTATOES!) and it tasted like sadness mixed with regret.
This version is different. It’s creamy without being heavy. It’s got chunks of potato but it’s also smooth at the same time. And the bacon? Don’t even get me started on the bacon situation. Game changer.
My neighbor Karen—you know, the one who brings store-bought cookies to every potluck and claims they’re homemade—even asked me for this recipe. That’s when I knew I’d finally nailed it.
What You’ll Need for Loaded Baked Potato Soup
Shopping for this is pretty straightforward, but lemme give you some tips because I’ve learned the hard way.
The Main Players:
- 4 large russet potatoes (don’t use red potatoes, I tried it once and it was weird)
- 6 strips of thick-cut bacon (the cheap thin stuff doesn’t work as well, trust me)
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced (I use like 5 because I’m obsessed with garlic)
- 1/3 cup all-purpose flour
- 4 cups chicken broth (use the good stuff, not the watery kind)
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded (DO NOT buy pre-shredded, it has this weird coating on it)
- 3/4 cup sour cream
- Salt and pepper to taste
- Fresh chives for topping
Pro tip: Get your dairy products to room temperature before you start. I learned this from a cooking show I was half-watching while folding laundry. It actually matters.
How to Make This Loaded Baked Potato Soup
Alright, here we go. I’m gonna walk you through this step by step, and I’ll tell you where I screwed up so you don’t have to.
Step 1: Deal with the potatoes
Pierce your potatoes all over with a fork (like you’re angry at them) and microwave for 12-15 minutes until they’re tender. I used to bake them in the oven for an hour because I thought that’s what “baked potato soup” meant, but honestly? Microwave works fine and saves you so much time.
Let them cool a bit, then cut them in half and scoop out the insides. Cut the potato flesh into chunks. Some people peel them first, but I’m lazy and leaving some skin on adds texture. Your call.
Step 2: Bacon time
Cut your bacon into small pieces (I use kitchen scissors because who wants to clean a knife?) and cook it in a big pot over medium heat until it’s crispy. This takes maybe 10 minutes. Transfer the bacon to a paper towel and save about 1 tablespoon of the bacon fat in the pot. Pour out the rest (or save it in a jar like my grandma used to do).
Side note: The house smells AMAZING at this point. My kids come running from upstairs asking when dinner’s ready. Patience, children.
Step 3: The base
Melt the butter in the same pot with that bacon fat. Add your diced onion and cook until it’s soft and translucent, maybe 3-4 minutes. Then add the garlic and cook for another minute. Don’t walk away during this part—I burned the garlic once because my doorbell rang and it ruined the whole batch.
Step 4: The tricky part (pay attention here)
Sprinkle the flour over the butter-onion mixture and stir it around for about 2 minutes. This is called a roux, which sounds fancy but it’s basically just making sure your soup doesn’t taste like raw flour.
Now comes the part where I messed up for MONTHS. You have to add the liquids slowly. SLOWLY. I used to just dump everything in at once and wonder why my soup was lumpy.
Whisk in the milk first, bit by bit, making sure it’s smooth before adding more. Then add the heavy cream the same way. Then gradually add the chicken broth. Keep whisking. Your arm will get tired. Do it anyway.
Step 5: Bring it together
Add your potato chunks to the pot. Season with salt (I use about 1 teaspoon but taste as you go) and pepper (half teaspoon-ish). Bring everything to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.
The soup will start to thicken up. If it looks too thick, add a splash more broth. If it’s too thin, let it simmer longer. This isn’t rocket science, I promise.
Step 6: The good stuff
Take the pot off the heat. This is important—if the soup’s too hot when you add the cheese, it’ll get weird and grainy. Ask me how I know.
Stir in most of your cheddar cheese (save some for topping), most of your bacon (again, save some for garnish), and the sour cream. Stir until everything’s melted and combined.
Some people like to blend part of the soup with an immersion blender to make it super smooth. I did this once and my husband liked it, but I prefer it chunky. You do you.
Serving This Loaded Baked Potato Soup
Ladle the soup into bowls and top with the reserved bacon, cheese, sour cream, and fresh chives. I also put out extra shredded cheese because my family are cheese monsters.
This makes about 6-8 servings depending on how hungry everyone is. We usually get 6 bowls out of it because we eat like we’re training for something.
My Random Tips and Discoveries
- This soup gets thicker as it sits. When you reheat leftovers, add a little milk or broth to thin it out.
- I’ve made this vegetarian by using veggie broth and skipping the bacon. It’s still good but… it’s not the same without bacon. Sorry, vegetarians.
- My 10-year-old will eat this if I don’t put visible chives on top. Kids are weird about green things.
- You can make this in a slow cooker but honestly it’s not worth it. The stovetop version takes like 45 minutes total.
- One time I added a splash of white wine to the soup (accidentally grabbed the wrong bottle when reaching for broth) and it was actually really good? Happy accidents.
Storage Stuff
This loaded baked potato soup keeps in the fridge for about 4 days in an airtight container. It also freezes pretty well for up to 3 months, though the texture gets slightly different when you thaw it. I usually freeze individual portions in mason jars (leave room at the top for expansion or the jar will crack—learned that one the hard way too).
To reheat, do it slowly on the stove over low heat, stirring frequently. Microwave works in a pinch but stir it every minute or it’ll get hot spots.
Final Thoughts
This recipe isn’t fancy or complicated. It’s just really, really good comfort food that tastes like you’re eating a loaded baked potato in soup form. Which, I guess, is exactly what it is.
I make this at least twice a month now, usually when it’s cold outside or when I need something that’ll make everyone happy. Works every single time.
Try it and let me know what you think! Seriously, I love hearing how other people’s versions turn out. And if you have any tricks to make it even better, drop a comment because I’m always looking for new ideas.
Now if you’ll excuse me, writing this made me hungry and I have leftover soup in the fridge calling my name.
Happy cooking! (And may your smoke detectors stay quiet.)
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