My creamy loaded baked potato soup is an easy one‑pot meal—cozy comfort food at its best. Tender chunks of russet potato simmer in a rich, herb‑kissed creamy broth, finished with crispy bacon, shredded cheddar, a splash of white wine vinegar, and a dollop of sour cream. Each spoonful tastes like a loaded baked potato in soup form.
Easy Loaded Baked Potato Soup Recipe
- Rich, layered flavor: A buttery roux and creamy broth combine with savory bacon, sharp medium cheddar, a touch of garlic, and Italian seasoning to create a deep, satisfying taste. Toppings like sour cream and chives add brightness and texture.
- One‑pot convenience: This recipe comes together in a single pot—browning the bacon, sautéing aromatics in the rendered fat, making a quick roux, then simmering potatoes in stock before finishing with cream and cheese. It’s perfect for weeknights or any time you want comfort without a lot of fuss.
Ingredients for Loaded Baked Potato Soup
- 12 ounces bacon, diced
- 1 tablespoon butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 5 tablespoons all‑purpose flour
- 5 cups chicken stock (or broth)
- 2 pounds russet potatoes, peeled and diced
- 1 cup heavy cream
- 4 ounces shredded medium cheddar (plus extra for garnish)
- 1 teaspoon white wine vinegar
- Kosher salt and freshly cracked pepper
- Toppings: sour cream, sliced chives, extra shredded cheese, reserved bacon
How to Make
Heat a large pot over medium heat. Add the bacon before the pan gets hot and cook, stirring occasionally, until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the butter to the pot and let it melt. Add the diced onion with a pinch of salt and pepper and cook, stirring frequently, for about 6–8 minutes until softened. Reduce the heat to medium, then stir in the garlic, Italian seasoning, and flour. Cook the flour mixture for about 2 minutes, stirring, to form a light roux.
Pour in a couple splashes of stock to deglaze the pan, scraping up any browned bits from the bottom. Add the diced potatoes and the remaining stock, plus a couple generous pinches of salt and pepper. Bring the mixture to a simmer over medium‑high heat.
Lower the heat and simmer gently for 8–10 minutes, stirring occasionally, until the potatoes are fork‑tender. Remove the pot from the heat and stir in the heavy cream. Add the shredded cheddar a little at a time, reserving some for garnish, and stir until the cheese melts and the soup is smooth. Stir in the white wine vinegar and most of the cooked bacon, saving some for topping.
Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with extra shredded cheese, the reserved crispy bacon, sliced chives, and a dollop of sour cream. Serve warm.
Tips for Making Baked Potato Soup
- Season as you go: Simple ingredients benefit from incremental seasoning. Add salt and pepper while cooking and taste before serving to fine‑tune the flavor.
- Adjust the texture: For a very smooth soup, use an immersion blender directly in the pot. If you prefer some potato chunks, blend half the soup in a blender and return it to the pot. When blending hot liquids, allow steam to escape and work carefully to avoid splattering.
- Top generously: The toppings are what make this soup feel like a loaded baked potato—pile on the cheese, bacon, sour cream, and chives.
Make-Ahead Instructions
- This soup makes a great make‑ahead meal. Prepare it in advance and refrigerate.
- It keeps well in the fridge for several days and reheats nicely on the stove over medium heat.
- Make a batch on the weekend for easy lunches or dinners during the week.
Storing Leftover Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to one week.
Freezing Loaded Baked Potato Soup
- Freeze the soup in an airtight container for up to three months.
- Thaw overnight in the refrigerator before reheating.
Reheating Loaded Potato Soup
- Reheat gently on the stove over medium heat until warmed through.
- Add a splash of stock or cream if the soup has thickened during storage.
- Taste and adjust seasoning with salt and pepper before serving.