Loaded Baked Potato Soup — Cozy, Creamy & Comfort In A Bowl

Enjoy this creamy Loaded Baked Potato Soup made with potatoes, bacon, cheddar, sour cream, and chives. A cozy, hearty comfort soup for cold days.

Let me say this right away — I’ve always had a soft spot for comfort soups. The cozy kind. The ones that feel like a warm blanket after a long, messy day. And Loaded Baked Potato Soup… yeah — this one sits right at the top of that list.

I still remember the first time I made it.

Cold evening. Rain outside. I’d had one of those days where everything felt slightly off — too many tasks, not enough patience. I opened the fridge… saw potatoes… bacon… a half block of cheese… and I thought:

“You know what — let’s make something warm… something that hugs back.”

It sounded simple. But trust me — this Loaded Baked Potato soup? It’s not just soup.

It’s creamy. Hearty. Slightly smoky from the bacon. A little cheesy but not overwhelming. And when you top it with chives… oh man… it tastes like your favorite baked potato — but in a spoon.

Since then — I’ve cooked it on rainy days… lazy Sundays… quiet nights when you just want something real and comforting.

And today — I’m sharing it with you like I’d share it with a friend standing next to me in the kitchen.

So — apron on… potatoes washed… let’s cook.

Why You’ll Love This Loaded Baked Potato Soup

Because it’s simple — filling — and honestly… kind of nostalgic.

You get:

• The flavor of a baked potato — but creamier
  
• A soup that keeps you full (like a meal in itself)
  
• Cozy vibes in every spoon
  
• Familiar ingredients… nothing fancy… nothing complicated
  

It feels homemade. Warm. Real.

And I love that.

Ingredients — Real Kitchen Ingredients (Not Fancy Stuff)

Here’s what you’ll need — nothing tricky — just honest pantry food.

Main Soup Base

• Potatoes — 800 g to 1 kg (russet or starchy potatoes work best)
  
• Onion — 1 medium, finely chopped
  
• Garlic — 3 cloves, minced
  
• Butter — 2 tbsp
  
• Olive oil — 1 tbsp (for sauté balance)
  
• All-purpose flour — 2 tbsp (for thickening)
  
• Milk — 2 cups
  
• Chicken or vegetable broth — 3 cups
  
• Heavy cream — ½ cup (optional — for extra richness)
  
• Salt — to taste
  
• Black pepper — to taste
  

The “Loaded” Part — Toppings & Flavor

• Cooked bacon — 4 to 5 strips, chopped
  
• Grated cheddar cheese — 1 cup
  
• Sour cream — 2 to 3 tbsp
  
• Spring onions or chives — chopped
  
• A tiny pinch of paprika (optional — but trust me… nice touch)
  

You can always scale toppings up or down depending on mood.

Some days I go fully loaded… other days I keep it simple.

Balance.

Kitchen Equipment — Nothing Complicated

You don’t need a professional kitchen setup.

Just:

• Large soup pot or Dutch oven
  
• Frying pan (for bacon)
  
• Wooden spoon or ladle
  
• Potato masher (or fork)
  
• Cutting board + knife
  

That’s it.

Simple. Relaxed. Home cooking.

How To Make Loaded Baked Potato Soup — Step-By-Step

Alright — stove on… let’s do this slowly… like we’re chatting while cooking.

Step 1 — Cook The Bacon

Heat a pan — cook bacon until crispy.

Don’t rush it.

Crispy bacon = flavor magic.

Set bacon aside. Keep a little of the bacon fat.

Trust me — we’re using that.

Step 2 — Sauté The Onion & Garlic

In your soup pot:

• Add butter + a tiny splash of bacon fat + olive oil
  
• Let it melt
  
• Add chopped onion
  
• Cook slow… until soft and golden
  
• Add garlic — quick stir… don’t burn it
  

And honestly — that smell?

That’s when you know good things are coming.

Step 3 — Add Flour (The Soupy Secret)

Sprinkle flour into the pot.

Stir gently.

This forms the base — like a light roux.

No panic — we’re not making fancy French sauce — just thickening.

Give it 30–40 seconds.

Step 4 — Add Milk & Broth (Slowly)

Pour milk in — slowly.

Whisk or stir so it doesn’t clump.

Then add broth.

It’ll look thin now — but don’t worry — potatoes will thicken it beautifully.

Step 5 — Add Potatoes & Simmer

Add potato cubes.

Salt. Pepper.

Let it simmer on medium-low heat until potatoes soften.

Not boiling hard — just gentle bubbles.

Patience is flavor.

Step 6 — Mash… But Not Fully

Here’s the fun part.

Use a masher.

Mash some potatoes… leave some chunky.

That’s what gives the soup real texture.

Too smooth → feels like baby puree
Too chunky → feels like stew

We’re finding that creamy-chunky sweet spot.

Step 7 — Stir In Cream & Sour Cream

Add:

• Heavy cream (optional but beautiful)
  
• Sour cream (tangy magic)
  

Taste.

Adjust salt.

Add a little cracked black pepper.

Take a deep breath.

Looks cozy already.

Step 8 — Finish With Toppings

Serve in bowls.

Top with:

• Bacon bits
  
• Cheddar cheese
  
• Chives
  
• Extra sour cream (if you’re like me… yeah)
  

It looks like a baked potato just… melted into happiness.

And honestly — that first spoonful?

Warm. Savory. Slightly smoky. Comforting.

Perfect.

Variations — Because Everyone Eats Differently

I love recipes that adapt — depending on mood… cravings… or what’s in the fridge.

Here are a few ways to twist it.

Creamier & Richer Version

Add extra cream + cheese inside the soup.

Restaurant-style heavy comfort vibes.

Light & Healthier Version

Skip cream
Reduce cheese
Use more broth

Still cozy — lighter feel.

Chicken & Potato Soup

Add shredded chicken.

Turn it into a protein-packed meal bowl.

Vegetarian Version

Skip bacon
Use veggie broth

Add roasted corn or mushrooms — tastes amazing.

Spicy Loaded Potato Soup

Add:

• Chili flakes
  
• Smoked paprika
  
• A tiny bit of hot sauce
  

Trust me — cold nights + spicy soup = joy.

Health Benefits (Surprisingly Balanced)

Sure — it’s a comfort Loaded Baked Potato soup.

But it also has:

• Potatoes → potassium + fiber
  
• Milk / cream → calcium + protein
  
• Onion & garlic → minerals & antioxidants
  
• Bacon → okay… happiness (and a little protein)
  

Eat it mindfully… enjoy it fully.

Food is also emotional nourishment.

And sometimes… that matters more.

Approximate Nutrition (Per Serving — 1 Bowl)

Values vary depending on toppings — here’s a realistic average:

With bacon + cheese:

• Calories: 380–450 kcal
  
• Protein: 12–15 g
  
• Carbs: 35–42 g
  
• Fat: 18–22 g
  

Light version (less cream + no bacon):

• Calories: 260–300 kcal
  
• Protein: 8–10 g
  
• Carbs: 34–36 g
  
• Fat: 8–10 g
  

Comfort food — but flexible.

A Real Story — Loaded Baked Potato Soup That Changed The Mood

One winter evening, a friend came over after a rough day. You know that quiet kind of tired — where someone just needs warmth… not words.

I ladled this Loaded Baked Potato soup into two bowls… added bacon… cheese… chives…

We sat at the table.

First spoon.
A little pause.
A tiny smile.

She said:

“This tastes like… everything’s okay again.”

And we just… talked slowly… laughed eventually… felt lighter.

That’s what I love about this Loaded Baked Potato soup.

It doesn’t just fill your stomach — it calms you down a little.

Like comfort you can hold.

Related Recipes

• Texas Roadhouse Italian Dressing Recipe
• Smoked Chicken Rub Recipe
• Father of the Brine Recipe
• Smoked Chicken Rub

FAQs — Loaded Baked Potato Soup

1. Can I store leftovers?

Yes — fridge 2–3 days. Reheat gently.

2. Can I freeze it?

You can — but dairy may separate a bit. Stir when reheating.

3. Best potatoes for this Loaded Baked Potato soup?

Starchy ones like russet or Yukon Gold.

4. Can I make it thicker?

Mash more potatoes — or simmer a little longer.

5. Can I make it without cream?

Yep — just add extra milk or broth.

Conclusion — A Bowl You’ll Return To Again & Again

Loaded Baked Potato Soup isn’t fancy.
It isn’t complicated.
And it definitely isn’t “diet food.”

But it’s real.
Comforting.
Something you make when you want life to slow down for a moment.

A Loaded Baked Potato soup you share with people you care about.

And if someday you’re standing by the stove — soup simmering — tasting a spoonful and whispering “oh yeah… that’s perfect”…

Trust me —

You’re doing it right.