Dinner

Comforting Loaded Baked Potato Soup Recipe

Bynova cole October 20, 2025October 20, 2025

Introduction

This comforting loaded baked potato soup is the perfect hearty meal for chilly days. Creamy, cheesy, and topped with crispy bacon and green onions, it delivers all the flavors of a classic baked potato in a warm, cozy bowl.

A close-up of a black bowl filled with creamy, light orange potato soup containing visible chunks of soft potatoes. On top, there is a layer of shredded bright orange cheddar cheese scattered evenly. Crispy, dark red-brown bacon pieces are spread over the cheese, adding texture and color contrast. A dollop of white sour cream sits in the center, sprinkled with small black pepper flakes and chopped green onions, which are also scattered across the soup. The bowl rests on a patterned cloth next to a silver spoon, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, scrubbed and diced
4 cups chicken broth or vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
4 slices bacon, cooked and crumbled
1/4 cup green onions, chopped
Salt and pepper to taste
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked paprika

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Step 2: Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
Step 3: Once the potatoes are tender, use an immersion blender to blend the soup to your preferred texture—smooth or slightly chunky. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
Step 4: Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese fully melts and the soup is heated through, about 5 minutes. Taste and adjust seasoning if needed.
Step 5: Ladle the soup into serving bowls and top each with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Tips & Variations

For a vegetarian version, use vegetable broth and omit bacon, or substitute with smoked paprika for a smoky flavor.
Swap sharp cheddar for a milder cheese like Monterey Jack if preferred.
To make it extra creamy, add an extra 1/2 cup of heavy cream or a splash of milk.
If you like a chunkier soup, reserve some cooked potatoes before blending and stir them back in at the end.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of broth or cream to loosen the soup after refrigeration.

How to Serve

A close-up view of a thick creamy soup served in a bowl with a smooth beige base, dotted with small soft white potato pieces visible through the soup. On top, there is a generous layer of shredded bright orange cheddar cheese, scattered crispy dark reddish-brown bacon bits, and a small dollop of white sour cream in the center. The dollop is finished with freshly chopped green onions sprinkled over it, adding a vibrant green color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat it slowly on the stove before serving to preserve texture and flavor.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Be cautious with the hot liquid and blend in small amounts.