Loaded Baked Potato Soup is the ultimate comfort food, bringing together all the best parts of a classic baked potato in a warm, creamy bowl. It’s rich, hearty, and full of bold flavors—perfect for chilly nights, meal prepping, or feeding a hungry crowd. The soup starts with tender russet potatoes that are simmered and then blended into a velvety base. Crispy bacon, shredded cheese, sour cream, and green onions get folded in for that loaded potato flavor everyone loves. It’s like a hug in a bowl, and it’s way easier than you might think to make from scratch.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring frequently. If it thickens too much, simply add a splash of milk or broth. This soup also freezes well for up to 2 months. Let it thaw in the refrigerator overnight and reheat gently.
This recipe makes about 6 hearty servings and is perfect for lunch, dinner, or even as part of a soup and salad combo. Serve it with warm bread, a fresh green salad, or extra toppings for a customizable meal.
You’ll love this recipe because it’s satisfying, creamy, and packed with flavor. It tastes just like your favorite loaded baked potato but in spoonable form. It’s also easy to make and requires only a few basic ingredients you likely already have at home. You can tailor it to your preferences by adjusting the toppings or texture.
You’ll need a large soup pot, cutting board, knife, potato masher or immersion blender, ladle, measuring cups and spoons, and a skillet for cooking the bacon.