Creamy Loaded Baked Potato Soup Recipe You’ll Love

Picture this: it’s chilly outside, you’re wrapped in a blanket, and you’ve got a big steaming bowl of Loaded Baked Potato Soup in front of you.

Comfort food at its absolute finest, right? Honestly, if happiness had a flavor, I’m 99% sure it would taste like potatoes, cheese, and bacon simmered together.

I’ve made this soup countless times, and every single bowl disappears faster than I can say, “Don’t burn your tongue.”

Now, you might think making this kind of soup takes hours of complicated cooking, but spoiler alert—it’s ridiculously easy.

Whether you’re in the mood for homemade potato soup on the stovetop, a lazy-day crockpot loaded potato soup, or even a shortcut version using frozen hashbrowns (yep, that’s a thing), I’ve got you covered. So grab your spoon—let’s talk soup.

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Why Loaded Baked Potato Soup Rules

If you’ve ever ordered restaurant potato soup, you know it’s creamy, cheesy, and almost too good to share. But making it at home? Way cheaper, way more customizable, and way more satisfying because you get bragging rights.

Here’s why it’s the best potato soup you’ll ever make:

• Rich and Creamy: Thanks to sour cream, milk, and cheese.
• Savory and Smoky: Bacon adds the flavor punch.
• Customizable: Want extra cheese? Go for it. More green onions? Don’t let me stop you.
• Easy: You can make a fancy stovetop version or toss everything in a crockpot.

Honestly, what’s not to love? Ever wondered why this soup beats all other soups with potatoes in it? Because it’s loaded—literally.

This loaded baked potato soup recipe is creamy, cheesy, and packed with bacon goodness. Make it on the stovetop or as a crockpot loaded potato soup for an easy, hearty dinner. With simple ingredients and tons of flavor, it’s the perfect cozy comfort food for cold nights or family gatherings.

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Ingredients You’ll Need

Alright, let’s get down to the good stuff. Here’s your shopping list for a simple loaded baked potato soup.

• Russet potatoes (you can also use frozen diced hashbrowns if you’re short on time)
• Bacon
• Cheddar cheese (sharp is best for that bold flavor)
• Sour cream
• Milk or heavy cream
• Butter
• All-purpose flour
• Chicken broth
• Green onions
• Salt and pepper

Optional (but highly recommended): garlic, onion, and a pinch of paprika.

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Step-by-Step: How to Make Loaded Baked Potato Soup

Step 1: Bake or Cook the Potatoes

For true easy baked potato soup, start by baking your potatoes until soft. But if you’re impatient like me, you can also peel and dice them, then boil them until fork-tender. FYI, if you’re using frozen hashbrowns, you can skip this step entirely. Yes, that’s why I love loaded baked potato soup with hashbrowns on lazy nights.

Step 2: Crisp the Bacon

Cook bacon in a large pot or Dutch oven until crispy. Remove it, crumble it, and set aside. Leave about 2 tablespoons of bacon grease in the pot—because why waste flavor gold?

Step 3: Make the Roux

Melt butter in the pot with the bacon grease, then whisk in flour to make a roux. This step gives you that thick, velvety texture that separates watery soups from legendary soups.

Step 4: Build the Base

Slowly whisk in chicken broth and milk. Stir constantly to avoid lumps. Bring it to a gentle simmer—it should start looking like the base of cream of potato soup recipes.

Step 5: Add the Potatoes

Mash half of your cooked potatoes (or hashbrowns) for creaminess and leave the rest chunky for texture. Stir them into the pot. This combo gives you the perfect balance between creamy and hearty.

Step 6: Stir in the Flavor

Add sour cream, shredded cheddar, and half of your crumbled bacon. Stir until everything melts together into cheesy, potato-y perfection. Taste, then season with salt, pepper, and maybe a dash of paprika if you’re feeling fancy.

Step 7: Serve and Load It Up

Ladle the soup into bowls and top with the remaining bacon, extra cheese, and green onions. At this point, you’ve basically made the ultimate loaded baked potato soup—so yes, go ahead and pat yourself on the back.

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Crockpot Loaded Potato Soup Version

Don’t feel like babysitting the stovetop? No problem. Here’s the baked potato soup crockpot method:

1. Add diced potatoes (or hashbrowns), broth, garlic, onion, salt, and pepper into your crockpot.
2. Cook on low for 6–7 hours or high for 3–4.
3. Mash about half the potatoes, then stir in sour cream, cheese, and bacon.
4. Serve with toppings.

See? That’s basically a “set it and forget it” situation. Perfect for days when you want soup to magically appear at dinnertime.

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Tips for the Best Loaded Potato Soup

• Use Russets: Their starchiness makes the soup extra creamy.
• Go Sharp: Sharp cheddar has way more flavor than mild.
• Don’t Skip the Sour Cream: It adds tanginess that balances the richness.
• Freeze Friendly: Yes, you can freeze leftovers, but IMO it’s best fresh because dairy-based soups sometimes separate.

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Variations You’ll Love

Want to mix it up? Try these:

• Twice Baked Potato Soup: Add roasted garlic and more cheese for an indulgent twist.
• Loaded Baked Potato Soup Using Frozen Potatoes: Save time on peeling and chopping.
• Cheddar Potato Soup Recipe: Focus on extra cheese and skip the bacon (vegetarian-ish).
• Bacon Potato Soup with Hashbrowns: A true Midwest food hack—fast, hearty, and cozy.
• One Pot Potato Soup: Make it all in one Dutch oven for easy cleanup.

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When to Make This Soup

Honestly? Any time. But it hits hardest during cold months when you’re craving cozy fall recipes dinner options. It’s also perfect when you need dinner ideas easy quick 5 ingredients simple soup recipes—because let’s be real, who wants to juggle 17 spices on a Wednesday night?

And trust me, nothing gets people running to the table faster than the smell of simmering homemade loaded baked potato soup.

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Why This Soup Feels Like Home

I’ll be honest: my family grew up in the Midwest, and if there’s one thing we know, it’s potatoes. This soup has that nostalgic “grandma’s kitchen” vibe, but with enough shortcuts that you don’t have to spend all day cooking. Ever notice how the simplest recipes are always the ones that stick around? This is one of those.

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Conclusion

There you have it—the easy loaded baked potato soup you’ll come back to again and again. Whether you go stovetop, crockpot, or hashbrown hack, it’s a bowl of comfort that tastes like a hug. So the next time you’re craving something hearty, cheesy, and downright satisfying, grab your potatoes and make this.

Just one warning: once you serve this at a family dinner, you’ve officially signed up to make it forever. Don’t say I didn’t warn you.