Creamy Loaded Baked Potato Soup

So, you want comfort food that feels like a warm hug from the inside out? Same.
This Creamy Loaded Baked Potato Soup is like the edible version of fuzzy socks and Netflix on a cold day.

It’s thick, cheesy, smoky, and gloriously carb-loaded — because, let’s be real, salads can wait. And the best part? It tastes like you spent all day simmering it… but your secret? You didn’t.

Why This Recipe is Awesome

Let’s get straight to it: this soup is stupidly good. Like, you’ll question why you ever bothered with canned soup before.

• It’s ultra-creamy without feeling heavy (thank you, potatoes and cheese).
• It’s loaded — as in, topped with bacon, green onions, and shredded cheese that melts into dreamy perfection.
• It’s one pot. Minimal cleanup, maximum reward.
• And the best part? It’s comfort food done right — cozy, indulgent, and ridiculously satisfying.

Basically, this is the kind of meal that’ll make you cancel dinner plans and eat straight out of the pot. (Zero judgment here.)

Ingredients You’ll Need

Let’s round up the gang — here’s everything you need to make magic happen:

• 6 large russet potatoes – Washed, peeled, and diced. The stars of the show.
• 6 slices bacon – Crispy, smoky, and borderline addictive.
• 1 small onion – Chopped finely. Adds depth (and makes your kitchen smell amazing).
• 3 cloves garlic – Minced. Because garlic makes everything better.
• 4 cups chicken broth – The flavorful base that keeps things light.
• 2 cups milk – Whole milk = creamy dreams.
• 1 cup heavy cream – Don’t skip this. This is where the magic happens.
• 3 tbsp butter – For richness, flavor, and life in general.
• 3 tbsp all-purpose flour – Thickens it up like a pro.
• 1 cup shredded cheddar cheese – Go sharp or go home.
• Salt & pepper to taste – You’re the boss here.
• Toppings (optional but not really): more cheese, bacon bits, green onions, sour cream, and maybe a few crushed potato chips if you’re feeling rebellious.

Step-by-Step Instructions

Alright, apron up — this is your cozy dinner moment.

1. Cook the bacon.
   In a large pot, fry your bacon until crispy perfection. Remove it, crumble it, and set aside. But do not toss that bacon fat. That’s liquid gold right there.
2. Sauté onions and garlic.
   Add chopped onion to the pot with that glorious bacon grease. Cook until it turns soft and fragrant, then toss in the garlic. Stir until you smell heaven.
3. Make the roux.
   Add butter to the pot, melt it down, then sprinkle in flour. Stir like you mean it for about a minute — this is what thickens your soup later.
4. Add liquids and potatoes.
   Slowly whisk in the chicken broth and milk until smooth. Add your diced potatoes, a pinch of salt, and pepper. Let it simmer for 15–20 minutes, until the potatoes are soft enough to mash easily.
5. Mash and blend.
   Use a potato masher or immersion blender to get that perfect balance of smooth and chunky. (A little texture keeps things interesting.)
6. Add cream and cheese.
   Stir in the heavy cream and shredded cheddar cheese until melty, creamy, and dreamy. Taste. Adjust salt, pepper, and add a splash more milk if it’s too thick.
7. Serve and top it like a champ.
   Ladle into bowls and pile on toppings — bacon, green onions, more cheese, sour cream… go wild.

Grab your spoon, take a bite, and prepare to fall in love.

Nutritional Facts

Here’s the nutritional breakdown per serving (makes about 6 servings):

Nutrient	Amount
Calories	420 kcal
Protein	13 g
Carbohydrates	38 g
Fat	24 g
Fiber	3 g
Sugar	5 g
Sodium	780 mg
Cholesterol	65 mg

Nutritional Note:
This soup is hearty yet balanced — packed with carbs for energy and protein for satisfaction. It’s not exactly diet food (duh), but it’s the perfect “treat yourself” meal for cozy nights or lazy weekends. And hey, it’s homemade, so it’s technically healthy-ish, right? 😉

Common Mistakes to Avoid

Let’s avoid soup sadness, shall we?

• Overcooking the potatoes. Mushy soup is not the goal. Soft, yes. Potato baby food, no.
• Skipping the roux. Don’t try to “save calories” here — you’ll just end up with watery sadness in a bowl.
• Adding cheese too early. Melt it in at the end or risk clumpy chaos.
• Forgetting to season. Potatoes are like that one bland friend — they need help to shine.
• Using skim milk. Just… don’t. This is not the place for restraint.

Alternatives & Substitutions

Feeling creative? Here are a few easy swaps and twists:

• No bacon? Use turkey bacon or even sautéed mushrooms for a vegetarian version. (Okay, not the same, but close enough.)
• Lactose intolerant? Use lactose-free milk and coconut cream instead of heavy cream. Works surprisingly well!
• Want to sneak in veggies? Toss in some broccoli, cauliflower, or carrots while it simmers — it blends right in.
• Need a gluten-free option? Use cornstarch instead of flour for thickening.
• Extra flavor idea: Add a splash of hot sauce or a pinch of smoked paprika. Instant depth!

Honestly, this soup is super forgiving — even if you swap half the ingredients, it’ll still turn out delicious.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time?
Yes! This soup reheats like a dream. Just keep it on low heat and add a splash of milk when warming up.

2. Can I freeze it?
Absolutely. Just skip adding the cheese until you reheat it later (so it doesn’t get weirdly grainy).

3. Can I use red potatoes instead of russet?
Sure! They’re waxier and won’t mash as much, but if you like a chunkier soup, go for it.

4. How can I make it thicker?
Mash more potatoes or whisk in a little slurry of cornstarch + milk. Boom — thicker soup, happy stomach.

5. Can I skip the heavy cream?
Technically yes, but… why? That’s like ordering pizza without cheese.

6. Is it spicy?
Nope, but you can totally spice it up with cayenne, chili flakes, or jalapeños.

7. Can I make it in a slow cooker?
You bet! Just dump everything (except cheese and cream) in and cook on low for 6 hours. Add the creamy stuff before serving.

Final Thoughts

And there you have it — Creamy Loaded Baked Potato Soup that tastes like pure comfort in a bowl. It’s cozy, rich, and basically the culinary equivalent of a weighted blanket.

So go on, grab that pot, channel your inner soup wizard, and whip this up. Whether it’s a chilly night or just a “treat yourself” evening, this recipe never misses.

Now go impress someone — or just curl up with a bowl and a spoon. You’ve earned it, chef. 🥔💛