Loaded Baked Potato Soup – Finally Figured This One Out

Loaded Baked Potato Soup is one of those recipes I thought would be super easy until I actually tried making it. Like, how hard can it be? It’s basically potatoes and cream, right? Wrong. SO wrong. My first three attempts were either weirdly gluey, too thin, or tasted like absolutely nothing. One time I made Loaded Baked Potato Soup that was so bland my boyfriend asked if I forgot to add salt. Spoiler: I had added salt. It just somehow disappeared into the void.

But okay, here’s the thing about Loaded Baked Potato Soup – when you get it right, it’s literally like eating a baked potato in bowl form, except better because you can slurp it. I finally cracked the code last month during that cold snap we had (you know, when it was like 40 degrees and everyone in my apartment building acted like we were in the Arctic). Made a huge batch of this Loaded Baked Potato Soup and suddenly I was everyone’s favorite neighbor. People were knocking on my door asking for the recipe. ME. The person who once set off the fire alarm making grilled cheese.

How This Recipe Happened (It’s Been Rough)

So I think my obsession with Loaded Baked Potato Soup started at this little diner near my office. They served it in these massive bowls with like a mountain of toppings, and I was hooked. Thought to myself, “I can totally make this at home and save $12 every time I want soup.”

First attempt: Used russet potatoes (correct), but I cubed them too small and they basically disintegrated into mush. The texture was like… baby food? Not ideal for Loaded Baked Potato Soup, let me tell you.

Second attempt: Tried to be fancy and roast the potatoes first. Took forever, and honestly couldn’t even taste the difference.

Third attempt: Added too much flour to thicken it and ended up with what can only be described as potato-flavored wallpaper paste.

But attempt number seven? Chef’s kiss. That’s the one I’m sharing today. This Loaded Baked Potato Soup actually tastes like something you’d pay money for.

Let’s Talk Ingredients (And My Shopping Mistakes)

Here’s what you need for proper Loaded Baked Potato Soup:

The Base:

• 6 medium russet potatoes (about 2.5 pounds) – don’t use red potatoes, I tried, they’re too waxy
• 6 slices bacon (thick-cut if you’re living your best life)
• 1 medium onion, diced
• 3 cloves garlic, minced (I use 5 because that’s how I roll)
• 4 cups chicken broth – I use the boxed kind, sue me
• 2 cups whole milk (do NOT use skim, this is not the time)
• 1 cup heavy cream
• 1/4 cup butter (half a stick)
• 1/4 cup all-purpose flour
• Salt and pepper to taste

The Loaded Part:

• 2 cups shredded sharp cheddar cheese (freshly shredded, I’m begging you)
• Sour cream for serving
• Green onions/chives, chopped
• Extra bacon (because why not)
• More cheese (obviously)

Good luck finding decent bacon this time of year without paying like $10 a pound. I’ve started buying it when it’s on sale and freezing it because apparently I’m 60 years old now.

Also, one time I tried to make Loaded Baked Potato Soup “healthier” by using turkey bacon and 2% milk. My sister took one bite and asked if I was feeling okay. Point taken.

Making the Magic Happen

Step 1: Bacon first (obviously)

Cut your bacon into small pieces – like half-inch chunks. Cook it in a big pot (I use my Dutch oven because it makes me feel professional) over medium heat until it’s crispy. This takes like 8-10 minutes. Try not to eat all of it while cooking. I always fail at this part.

Remove the bacon with a slotted spoon and set it aside on paper towels. Leave about 2 tablespoons of bacon grease in the pot because that’s where the flavor lives. Dump out the rest or save it in a jar if you’re that kind of person (my grandma would be proud).

Step 2: The veggie situation

Throw your diced onion into that bacon grease. Cook it for like 5 minutes until it’s soft and translucent. Last Wednesday I totally burned the onions because I got distracted by a TikTok video. Don’t be me. Pay attention.

Add the garlic and cook for another minute. Your kitchen will smell AMAZING at this point. That’s when you know the Loaded Baked Potato Soup is going to be good.

Step 3: Deal with the potatoes

Peel your potatoes. Yes, you have to peel them. I know some recipes say you don’t, but trust me on this one. Cut them into like 3/4-inch cubes – not too small or they’ll turn to mush, not too big or they’ll take forever to cook.

Add the potatoes and chicken broth to the pot. Bring it to a boil, then reduce heat and simmer for about 15-20 minutes until the potatoes are fork-tender. You want them soft but still holding their shape. Kind of like… cooked but with dignity, you know?

Step 4: The thickening part (this is important)

In a separate pan, melt your butter over medium heat. Add the flour and whisk it together for like 2 minutes to make a roux. It should look like wet sand and smell kinda nutty. Don’t let it brown too much though, or your Loaded Baked Potato Soup will taste weird.

Slowly add the milk to the roux, whisking constantly. I mean CONSTANTLY. If you don’t whisk, you’ll get lumps, and then you’ll be sad. Ask me how I know.

Once it’s smooth and starting to thicken (like 3-4 minutes), pour this mixture into your soup pot. Stir it all together.

Step 5: Making it creamy

Here’s where opinions differ, but I’m gonna tell you what actually works for this Loaded Baked Potato Soup. Take a potato masher and partially mash some of the potatoes right in the pot. Not all of them! Just like a third of them. This makes the soup naturally thicker and creamier without adding a ton of extra flour.

You could also use an immersion blender and pulse it a few times, but be careful not to blend too much. You want chunks. This is Loaded Baked Potato Soup, not potato puree soup.

Step 6: The cream and cheese

Pour in that heavy cream. Stir it in and let everything heat through for a few minutes. Then add your shredded cheese, stirring until it melts. The Loaded Baked Potato Soup should look rich and creamy and absolutely delicious at this point.

Season with salt and pepper. Taste it. Add more salt. Taste again. Potatoes need a LOT of salt, more than you think.

Add back most of your bacon (save some for topping). Let everything simmer together for like 5 more minutes so the flavors can get to know each other.

Step 7: The loaded part

Ladle your Loaded Baked Potato Soup into bowls. Now comes the fun part – pile on the toppings! I’m talking sour cream, more cheese, green onions, and that reserved bacon.

My nephew calls this “build-your-own-potato-soup” and honestly he’s not wrong.

Things I’ve Learned the Hard Way

Speaking of onions, did you know they make me cry even through sunglasses? Tried it once. Looked ridiculous and still cried. Weird, right?

For this Loaded Baked Potato Soup, using starchy russet potatoes is KEY. I tried Yukon golds once because that’s what I had, and they just don’t break down the same way. The texture was off.

If your soup is too thick, add more broth or milk. If it’s too thin, let it simmer uncovered for a bit, or mash more potatoes. This is one of those things you kind of have to feel your way through.

Oh, and another thing – this Loaded Baked Potato Soup gets thicker as it sits. So if you’re making it ahead (which you totally can), you might need to thin it out when reheating. I usually add a splash of milk or broth.

Actually, you know what? I discovered by accident that adding a tiny pinch of cayenne pepper gives this Loaded Baked Potato Soup just enough kick without making it spicy. My friend told me I was crazy, but then she tried it and now she does it too.

Real Talk About This Soup

Look, I’m not gonna pretend this Loaded Baked Potato Soup is healthy. It’s got bacon, cream, cheese, and more bacon. But sometimes you need comfort food that actually comforts you, you know? This is that food.

It’s perfect for meal prep – I make a huge batch on Sunday and eat it for lunch all week. Saves money and tastes better than anything I could buy.

My roommate, who “doesn’t really like soup,” has seconds every time I make this Loaded Baked Potato Soup. So that’s basically a five-star review in my book.

Is it just me or does everyone undercook their potatoes in soup? Like, I’m always biting into chunks that are still hard in the middle when I order soup at restaurants.

Wait, I almost forgot – if you’re vegetarian, you can totally skip the bacon and use vegetable broth instead of chicken. Add some smoked paprika for that smoky flavor you’re missing. Won’t be exactly the same as traditional Loaded Baked Potato Soup, but it’s still really good. My vegetarian cousin approves.

Honestly Though

This Loaded Baked Potato Soup is way better than the restaurant version, and I will die on this hill. Plus you can control exactly how loaded you want it. Want extra cheese? Go for it. Hate green onions? Leave them off. This is a judgment-free zone.

Have you ever tried adding different cheeses? Let me know in the comments because I’m curious about trying gruyere next time but I’m scared it’ll be weird.

Anyway, seriously, make this Loaded Baked Potato Soup and tell me what you think! People keep asking for this recipe, so here it is with all my mistakes included for free.

Now I want soup for breakfast. Is that weird? Don’t answer that.

Happy cooking! (and may your bacon always be crispy) 🥓🥔

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