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Nothing says comfort food quite like a bowl of creamy loaded baked potato soup. This homemade from scratch soup is perfect fall food, makes an easy family dinner, and belongs at the top of your list of cozy soup recipes.

Loaded Baked Potato Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 4 large russet potatoes peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or milk for a lighter soup
  • 1 cup shredded cheddar cheese plus extra for topping
  • ½ cup sour cream
  • 1 cup cooked bacon crumbled, plus extra for topping
  • ½ cup green onions chopped
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika or cayenne pepper optional

Instructions

  1. Heat the olive oil or butter in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and cook for 1 minute.
  2. Add the diced potatoes and broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
  3. Use an immersion blender to blend the soup until smooth. For a chunkier soup, blend only half of the potatoes and leave the rest intact.
  4. Stir in the heavy cream, cheddar cheese, and sour cream. Heat over low heat until the cheese has melted and the soup is heated through.
  5. Season with salt, pepper, and smoked paprika or cayenne, if desired.
  6. Ladle into bowls and top with shredded cheddar, crumbled bacon, and green onions. Serve warm.

Recipe Notes

For a lighter soup: Substitute milk for the heavy cream.
For vegetarian potato soup: Use vegetable broth and omit the bacon or use a plant-based alternative.
For extra texture: Reserve some of the cooked potato pieces instead of blending the entire soup.
Store leftovers in the refrigerator for a few days and reheat gently.