Loaded Baked Potato Soup

Q: Can I freeze loaded baked potato soup?

Yes, but with caution. While you can freeze it for up to 2 months, dairy and potatoes don’t always thaw well. The texture may become grainy. If freezing, undercook the potatoes slightly and blend after reheating to smooth it out.

Q: How long does it last in the fridge?

When stored in an airtight container, it lasts 3 to 4 days in the refrigerator. Reheat gently to avoid separating the dairy.

Q: What’s the best way to reheat without curdling the dairy?

Reheat slowly on medium-low heat , stirring often. If it thickens too much, thin it out with milk or broth, and avoid bringing it to a boil.

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Nothing beats a warm, hearty bowl of loaded baked potato soup when the weather turns chilly. Creamy, rich, and topped with classic baked potato fixings like sharp cheddar, sour cream, and crispy bacon—this soup brings the comforting flavor of a loaded potato straight to your spoon. In this article, you’ll learn what makes this soup stand out, the best ingredients to use, and how to make a silky, satisfying pot in under an hour. Whether you prefer it chunky or smooth, vegetarian or meat-loaded, we’ll walk you through everything to create a perfect version at home.

Looking for inspiration? Try our creamy mushroom soup recipe for another delicious comfort dish!

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What Makes Loaded Baked Potato Soup So Irresistible?

Classic ingredients that define the dish

At its core, loaded baked potato soup is all about taking your favorite baked potato toppings and turning them into a warm, velvety bowl of comfort. It’s typically made with a combination of starchy russet and buttery Yukon gold potatoes, a base of chicken broth and half-and-half, and flavor boosters like garlic, onion, bacon, sour cream, and sharp cheddar cheese. This isn’t just a potato soup—it’s a loaded one, and every spoonful proves it.

How it differs from other potato soups

What sets this recipe apart from regular potato soups is the emphasis on richness and toppings. Unlike plain potato soups, this version is thicker, creamier, and filled with bacon pieces and cheese. The flavor resembles a twice-baked potato, reimagined as a soup. The contrast between the creamy base and the crunchy, salty toppings creates a satisfying experience in every bite.

Why it’s a cold-weather favorite

This dish checks all the boxes for the perfect winter meal: it’s hot, filling, and packed with bold, comforting flavors. It’s easy to make in one pot, which means less cleanup, and it reheats beautifully. Serve it up with a grilled sandwich or crusty bread, and you’ve got the ultimate snow-day dinner.

Don’t miss our chicken tortellini soup method for another soul-warming recipe perfect for weeknights.

Key Ingredients for a Flavor-Packed Potato Soup

Best potatoes to use (russet vs. Yukon gold)

Potatoes are the heart of this recipe, and picking the right type makes a big difference. Russet potatoes break down easily, adding natural thickness to the soup, while Yukon gold potatoes maintain their shape and deliver a buttery flavor. A mix of both gives you the best of both worlds—creaminess and texture.

Potato Type	Texture	Flavor Profile	Best For
Russet	Fluffy	Neutral, earthy	Thickening the soup base
Yukon Gold	Waxy	Buttery, smooth	Chunky texture and richness

Dairy choices: half-and-half, sour cream, cheese

For that iconic velvety consistency, half-and-half is the go-to base. It’s a 50/50 blend of milk and heavy cream, delivering richness without being overwhelmingly heavy. Sour cream adds a slight tang and additional body, while shredded sharp cheddar brings a bold cheesy bite that ties the whole dish together.

If you prefer a richer soup, feel free to use heavy cream. Just be sure to stir constantly to avoid curdling, especially during reheating.

Proteins and toppings: bacon, chives, and alternatives

The toppings make this soup what it is. Crispy, chopped center-cut bacon adds salt and crunch. Sliced green onions or fresh chives provide color and a mild oniony flavor. Sharp cheddar cheese gives it a gooey melt, while an extra dollop of sour cream mimics the classic baked potato vibe.

For a vegetarian twist, skip the bacon and use smoked paprika or vegan bacon bits for that familiar savory note.

Check out our easy potsticker soup method if you’re craving something hearty but with a twist.

Step-by-Step Guide to Making Loaded Baked Potato Soup

Cooking the bacon and building the base

Start with the star of the toppings—bacon. Use center-cut bacon for a balance of meat and crispiness. Chop it into bite-sized pieces and cook in a large Dutch oven over medium heat until golden and crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.

Important: Don’t discard all the fat. Leave about one tablespoon in the pot. That little bit of rendered fat will add richness and depth to the soup base.

Next, add unsalted butter and diced yellow onion to the bacon fat and cook until soft and translucent—about 5–8 minutes. Toss in minced garlic cloves and stir until fragrant. This is your flavor foundation.

Now whisk in your flour, garlic powder, and onion powder to make a roux. Cook this mixture for a full 2 minutes to get rid of the raw flour taste before adding your liquids.

Thickening the soup: flour and fat ratio

A common mistake in thick soups is adding too much flour or not cooking the roux long enough. The correct ratio here is 1/3 cup flour to 5 tablespoons of fat (4 tablespoons butter + 1 tablespoon bacon grease). This creates a creamy, lump-free base once you slowly whisk in low-sodium chicken broth and half-and-half.

Stir constantly as you add the broth—start with 4 cups—and then pour in 2 cups of half-and-half. The mixture will be slightly thin at this point, but that’s exactly what you want before the potatoes go in.

Looking for inspiration? Try our veggie pot pie soup for a plant-packed creamy soup alternative.

Simmering, blending, and achieving the perfect texture

Once your base is smooth, it’s time to build the body. Add peeled and cubed russet and Yukon gold potatoes—about 2 pounds in total. Cover the pot partially and bring everything to a gentle boil over medium-high heat.

Reduce the heat and let it simmer for about 20–25 minutes, stirring occasionally to prevent sticking. Once the potatoes are fork-tender, use a potato masher for a rustic texture, or blend with an immersion blender for a silky finish. If the soup thickens too much, thin it out with a little extra broth.

Now stir in most of your chopped bacon, sharp cheddar cheese, and sour cream until melted and fully incorporated. Season generously with salt and black pepper.

Don’t miss our roasted butternut squash soup recipe if you love rich fall soups!

Expert Tips to Elevate Your Soup Game

How to avoid a gummy texture

To keep your soup smooth and creamy—not gluey—avoid over-mixing after adding the potatoes. Overworking them releases too much starch. For a chunkier version, use a potato masher just enough to break them down, but not turn them into paste. If you blend, do it in batches using a blender with the lid vented (cover with a towel to prevent splatter).

Making it vegetarian or gluten-free

To make this dish vegetarian:

Skip the bacon and swap in a smoky tempeh or vegan bacon.
Use vegetable broth instead of chicken broth.

For a gluten-free version:

Use gluten-free all-purpose flour as a 1:1 replacement for thickening.
Double-check all your labels, especially for broth and dairy products.

Check out our restaurant-style egg drop soup recipe if you’re exploring easy gluten-free options.

Storing and reheating without losing flavor

Loaded baked potato soup stores well in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently. If it thickens too much during storage, add a splash of broth or milk to loosen it. Avoid boiling the soup again—it can cause dairy to separate and lose creaminess.

You can also freeze it in individual portions, but be aware: potatoes can get slightly grainy after thawing. To fix this, re-blend after reheating to restore texture.

What to Serve with Loaded Baked Potato Soup

Sandwich pairings: grilled cheese, paninis

This soup is satisfying on its own, but pairing it with a sandwich makes it a full, comforting meal. A grilled cheese sandwich adds a crunchy, melty contrast to the creamy soup. Try variations like sourdough with sharp cheddar or a buttery panini stuffed with ham and Swiss.

If you’re serving a crowd or planning a cozy dinner, a ham and cheese panini or bacon and avocado melt makes a hearty combo.

Bread and butter variations

A rustic no-knead bread, sourdough roll, or even a warm slice of garlic toast turns your soup into a bakery-style experience. Want to go the extra mile? Serve your soup in a bread bowl for that restaurant feel.

Check out our baked sweet potato recipe for a nutritious side dish that complements the richness of the soup.

Creative salad combinations

For a lighter touch, pair this soup with a simple green salad. Try a spinach and apple salad with walnuts, or a Caesar salad with crunchy croutons. The freshness cuts through the soup’s richness and balances the meal beautifully.

Frequently Asked Questions (FAQs)

Can I freeze loaded baked potato soup?

Yes, but with caution. While you can freeze it for up to 2 months, dairy and potatoes don’t always thaw well. The texture may become grainy. If freezing, undercook the potatoes slightly and blend after reheating to smooth it out.

How long does it last in the fridge?

When stored in an airtight container, it lasts 3 to 4 days in the refrigerator. Reheat gently to avoid separating the dairy.

Can I use heavy cream instead of half-and-half?

Absolutely! It’ll make the soup richer and creamier. Just be mindful to stir continuously and avoid boiling once the cream is added to prevent curdling.

What’s the best way to reheat without curdling the dairy?

Reheat slowly on medium-low heat, stirring often. If it thickens too much, thin it out with milk or broth, and avoid bringing it to a boil.

Conclusion: Why This Loaded Baked Potato Soup Deserves a Spot in Your Weekly Rotation

Loaded baked potato soup isn’t just another potato recipe—it’s a full-flavored, comforting classic that’s easy to make and even easier to love. Whether you like it chunky or blended smooth, with bacon or vegetarian-style, this recipe adapts to your preferences while delivering maximum flavor.

From the first crispy bite of bacon to the last spoonful of creamy soup, it’s a meal that warms the soul and fills the belly. Make a big batch, top it your way, and serve it with your favorite sides—you’ve got dinner done right.

Don’t miss our Italian penicillin soup recipe if you’re craving another immune-boosting, flavor-packed soup option.

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