Loaded Baked Potato Soup
This Loaded Baked Potato Soup is creamy, hearty, and filled with potatoes, bacon, cheddar, and a hint of onion. Chicken broth and heavy cream create a rich base, while cream cheese makes each bowl smooth and satisfying. Finish it with more cheddar, bacon, green onions, and sour cream for the classic loaded-potato flavor.
It’s a cozy stovetop dinner for chilly evenings, family meals, or a filling lunch.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50 minutes
Servings: 6
Why You’ll Love This Recipe
- Creamy, comforting soup with plenty of potatoes
- Made with chicken broth, heavy cream, and cream cheese
- Bacon and sharp cheddar bring classic baked-potato flavor
- Easy to cook in one pot
- Simple toppings let everyone customize their bowl
- Makes a satisfying lunch or dinner
Ingredients
Soup
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 russet potatoes, peeled and diced
- 1 package (about 28 ounces) frozen diced hash brown potatoes
- 4 cups chicken broth
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked bacon bits
Toppings
- Shredded cheddar cheese
- Cooked bacon bits
- Sliced green onions
- Sour cream
How to Make Loaded Baked Potato Soup
Step 1: Prepare the Vegetables
Peel and dice the russet potatoes into small, even pieces. Dice the onion and set both aside.
Step 2: Soften the Onion
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Step 3: Add the Potatoes and Broth
Stir in the russet potatoes and frozen diced hash brown potatoes. Pour in the chicken broth, then season with salt and black pepper.
Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender.
Step 4: Add the Bacon
Stir the cooked bacon bits into the soup. Save a little bacon for topping the bowls, if desired.
Step 5: Make the Soup Creamy
Reduce the heat to low. Add the cream cheese and stir until it melts into the broth. Slowly pour in the heavy cream, stirring as you go.
Step 6: Stir in the Cheddar
Add 1 cup shredded cheddar and stir until melted. Keep the soup over low heat and avoid boiling it after adding the cream and cheese.
Step 7: Adjust the Texture and Seasoning
For a thicker soup, mash a few potato pieces against the side of the pot and stir them in. Taste and adjust the salt and pepper as needed.
Step 8: Serve with Toppings
Ladle the soup into bowls. Top with shredded cheddar, bacon bits, sliced green onions, and a spoonful of sour cream.
Tips for the Best Potato Soup
- Cut the fresh potatoes evenly so they soften at the same rate.
- Soften the cream cheese first to help it blend smoothly into the soup.
- Add dairy over low heat and avoid boiling after adding the cream and cheese.
- Mash some potatoes for a thicker texture while leaving the rest in chunks.
- Taste before adding extra salt. Bacon, broth, and cheddar can already be salty.
- Use freshly shredded cheddar for the smoothest melt.
Easy Variations
Make It Thicker
Mash more of the cooked potatoes into the broth, or let the soup simmer uncovered for a few extra minutes before adding the cream.
Add More Cheese
Stir in an extra ½ cup of cheddar for a richer, cheesier soup.
Make It Lighter
Replace some of the heavy cream with milk. The soup will be less rich but still creamy from the cream cheese and potatoes.
Add Extra Green Onion
Stir a small handful of sliced green onions into the soup just before serving, then add more on top.
Make-Ahead and Storage
You can chop the onion and fresh potatoes ahead of time. For the best color, keep the peeled, diced russet potatoes submerged in cold water in the refrigerator and drain them before cooking.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. Add a splash of chicken broth or cream if the soup thickens in the refrigerator.
Can You Freeze Loaded Baked Potato Soup?
Cream-based soups can change texture after freezing, so this soup is best enjoyed fresh or refrigerated. If you do freeze it, expect the texture to be less smooth after thawing. Thaw overnight in the refrigerator and reheat gently, stirring well.
Frequently Asked Questions
Can I use only frozen diced hash brown potatoes?
Yes. Use about 28 ounces of frozen diced potatoes. The fresh russet potatoes add extra chunks and a more traditional baked-potato texture, but they’re optional.
Can I use milk instead of heavy cream?
Yes. Whole milk can replace the heavy cream, though the soup will be thinner and less rich.
How do I keep the cream cheese from clumping?
Soften it first, cut it into small cubes, and stir it into the soup over low heat until fully melted.
How can I make the soup vegetarian?
Use vegetable broth and omit the bacon. Add extra cheddar or green onions for more flavor.
Can I blend the soup?
Yes. Use an immersion blender to partially blend it, leaving some potato chunks. Avoid blending too much if you want a chunky baked-potato-style soup.
Final Thoughts
This Loaded Baked Potato Soup brings together tender potatoes, bacon, cheddar, and a creamy broth in one cozy pot. Finish each bowl with green onions, sour cream, and extra cheese for a comforting meal that’s easy to customize and share.
