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Creamy Loaded Baked Potato Soup – Easy Family Favorite

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This creamy loaded baked potato soup transforms all the flavors of a classic loaded baked potato into a warm, comforting bowl of soup that comes together in under an hour. It’s budget-friendly, quick, and perfect for family dinners.

Ingredients

Scale
  • 6 medium Yukon Gold potatoes (about 2 pounds), peeled and diced into ½-inch cubes
  • 6 strips thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • For Toppings: extra shredded cheddar cheese, crumbled cooked bacon, sour cream, chopped fresh chives or green onions, flaky sea salt

Instructions

  1. Cook the bacon: Place chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add butter to the pot with the bacon fat. Once melted, add diced onion. Cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the onion mixture. Stir constantly for 1-2 minutes until it forms a golden paste.
  4. Add the liquids: Slowly pour in chicken broth while whisking vigorously. Add milk and heavy cream, continuing to whisk. Bring to a gentle simmer (do not boil).
  5. Cook the potatoes: Add diced potatoes, salt, black pepper, smoked paprika, and cayenne (if using). Stir, reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Mash and thicken: Remove pot from heat. Use a potato masher to gently mash some of the potatoes (about 6-8 mashes) to thicken the soup while leaving chunky pieces. For a smooth soup, use an immersion blender.
  7. Add the cheese and sour cream: Return pot to low heat. Add shredded cheddar cheese and sour cream, stirring constantly until fully melted and incorporated, about 2 minutes.
  8. Adjust and serve: Taste and adjust seasoning. Ladle into bowls and top with reserved bacon, extra cheddar, sour cream, and chives. Serve immediately.

Notes

For best results, shred your own cheese from a block to avoid graininess. The soup thickens as it cools; add a splash of milk or broth when reheating. This soup tastes even better the next day as flavors meld. For a thicker soup, mash more potatoes or let simmer uncovered longer. For a thinner soup, add more broth or milk.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, easy potato soup, family favorite, comfort food, bacon cheddar potato soup

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