Loaded Baked Potato Soup Recipe

When comfort food season arrives, there’s nothing better than a warm bowl of creamy Loaded Baked Potato Soup! This hearty soup takes everything you love about a classic loaded baked potato and turns it into a rich, satisfying meal that’s perfect for chilly fall and winter days.

Tender potatoes come together in a creamy, flavorful soup topped with crispy bacon, shredded cheese, sour cream, and fresh green onions. Every spoonful is loaded with comforting potato goodness and plenty of flavor.

This easy Loaded Baked Potato Soup recipe is perfect for a cozy weeknight dinner, Sunday meal, or whenever you’re craving homemade comfort food. Serve it with warm bread, dinner rolls, or a simple salad for a complete meal. And don’t forget the toppings—the more loaded, the better!

If you’re looking for even more cozy meals, check out some of my other homemade soup recipes on Plus Size in Chicago. Try my Homemade Chili and Chicken Noodle Soup, for more easy recipes to keep you warm during comfort food season.

You can also browse all of my Soup Recipes for more hearty lunch and dinner ideas.

Loaded Baked Potato Soup

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Course: Soup

Cuisine: American

Servings: 4 servings

Ingredients

• 2 lbs yellow potatoes diced
• 8 slices thick cut bacon
• 3 tbsp butter
• 2 tbsp minced garlic
• ⅓ cup flour
• 2 tsp chicken bouillon
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 2 cups water
• 2 cups milk
• 1 cup heavy whipping cream
• 1 cup shredded mild cheddar cheese
• 1 cup shredded sharp cheddar cheese
• fresh chives, for garnish

Instructions

• Dice yellow potatoes into bite-size chunks. Add to a colander, rinse and set aside.
• Slice bacon into strips and cook in a large dutch oven pot on medium heat. Stir occasionally ensuring not to overcook. Transfer and drain on a paper towel-lined plate. Pour bacon grease into a container.
• In the same pot, add butter and minced garlic. Once the butter has melted, stir in flour. Use a whisk to to make a smooth mixture.
• Add potatoes and seasonings: chicken bouillon, salt, black pepper and chili powder. Stir well.
• Stir in water, milk and heavy cream. Cover and cook on medium heat until the soup has thicken after 15 minutes. Check that the potatoes are cook throughly by piercing with a fork.
• Stir in 1/2 of bacon. Reserve the remaining as a topping. Optionally top with chives or parsley.