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Ultimate Comfort Food Loaded Baked Potato Soup Recipe

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Learn how to make delicious Loaded Baked Potato Soup. Easy recipe with step-by-step instructions.

Ingredients

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When I first set out to perfect this recipe, I kept it straightforward — just like my grandma did. Here’s what you’ll need to create this comforting bowl of goodness:

  • 4 large russet potatoes, washed and peeled (or leave the skins on for extra texture and nutrients)
  • 4 slices of bacon, chopped (substitute with sautéed mushrooms or plant-based bacon for a vegetarian version)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth (for a vegetarian option)
  • 1 cup whole milk or heavy cream (for extra richness, I often mix both)
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Green onions, sliced, for garnish
  • Fresh chives or parsley, chopped, for garnish
  • Optional: sour cream, for serving

For a little twist, I sometimes add a dash of smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick. When I first started experimenting with this recipe, I found that using fresh garlic and high-quality cheese really made a difference — it’s those small touches that bring the soup to life.

Instructions

  1. Prepare the potatoes: Start by washing and peeling the potatoes if you prefer a smoother texture, or leave the skins on for extra fiber and rustic appeal. Cut them into roughly 1-inch cubes. Set aside.
  2. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pot. I often save this fat for extra flavor in other dishes, but for this soup, I prefer to drain most of it if it seems too greasy.
  3. Sauté aromatics: In the same pot, add the butter and sauté the chopped onion until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it — garlic burns quickly and can turn bitter.
  4. Cook the potatoes: Add the cubed potatoes to the pot, stirring to coat them with the aromatics. Pour in the broth, making sure the potatoes are covered. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. I usually check them with a fork — they should be soft and easily mashed.
  5. Mash and blend: Once cooked, use a potato masher or an immersion blender to mash some of the potatoes directly in the pot, creating a creamy base while still leaving some chunks for texture. If you prefer a completely smooth soup, blend it until velvety.
  6. Add cream and cheese: Stir in the milk or heavy cream and shredded cheddar cheese. Continue to cook gently until the cheese melts and the soup thickens slightly. Taste and season with salt and pepper as needed. I always add a little extra cheese at this stage for that gooey, cheesy goodness I crave.
  7. Finish with toppings: Serve the soup hot, garnished with crispy bacon, sliced green onions, and chopped chives or parsley. A dollop of sour cream adds a lovely tang that balances the richness.

Remember, this is a forgiving recipe — feel free to adjust the ingredients to suit your taste. Over the years, I’ve added sautéed mushrooms or even a splash of hot sauce for an extra layer of flavor. Cooking is all about making it your own, just like my grandma did with her rustic touch and love.

Find it online: https://artofeasycooking.com/loaded-baked-potato-soup/