Loaded baked potato soup is the ultimate comfort food. Get all your favorite baked potato toppings, in one hearty bowl of soup with this easy recipe!
I don’t know about you, but every time it rains, I crave a rich, hearty soup. I mean, I love soup any time, but there’s just something about having a warm meal simmering on the stove that makes the house feel so inviting in the rain.
This loaded baked potato soup is one of my favorites to make. Not only is it loaded with flavor and soothing, gut healing broth, but the ingredients are simple, and usually already on hand.
Between the crispy bacon, melted cheese, and the rich carbs, this soup is the ultimate comfort food. Plus, it comes together really quickly, which makes it a great weeknight dinner option. You can even make extra to freeze for those nights when you need something even faster.
Loaded Baked Potato Soup Recipe
There are three things I love about this soup:
- It comes together in about 40 minutes, which makes it perfect for a busy weeknight.
- My kids will eat it with zero complaints
- It’s so easy to customize with your favorite toppings!
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The ingredients for this soup are incredibly simple, and most likely items you keep on hand already. Of course, I say that, but I had to make a run to the store for heavy cream. What can I say? Usually I have it all on hand.
- 6 slices of bacon
- 1 onion*
- 2 cloves of garlic*
- 3 stalks of celery*
- 6 golden potatoes (or 4 russet potatoes)
- 8 cups chicken broth
- 2 tbs flour
- 1/2 cup heavy cream
- 1/2 tsp sea salt, more to taste
- black pepper to taste
- 1/2 tsp cajun seasoning
*note: to make this step quicker, I like to use the frozen seasoning blend from the grocery store.
Plus, optional toppings, like:
- finely chopped green onions
- shredded cheese
- sour cream
- more bacon
First, cook your bacon. Some people like to chop it first, then cook it, but for me, I find it easier to cook my bacon in strips, and then chop it once it’s cooled a little. You want to do this step first, though, because you’ll be using the grease rendered from the bacon to cook your veggies.
Chop your onion, garlic, and celery, and add them to your pot and cook over medium low heat. Slowly add your flour to the mixture and whisk in. Let it get golden brown and then add about 1 cup of your chicken broth as it cooks down.
While your veggies are cooking, go ahead and scrub and chop your potatoes. I personally love leaving the skins on my golden potatoes, but if that’s not your jam, go ahead and skin them first.
Once they’re fully chopped, go ahead and add your potatoes to your veggies in the stock pot. Stir everything together and give it plenty of salt and pepper.
Pour in the remainder of your chicken broth and bring it to a simmer for about 10-15 minutes, or until your potatoes start to get tender. Be sure to stir frequently at this step to avoid your potatoes sticking to the bottom of the pan.
Once your potatoes are fork tender, turn off the heat, and use your immersion blender to quickly blend the potatoes, leaving some chunky pieces to give the soup some texture and substance.
If you don’t have an immersion blender, another option is to pull about half of your soup out of the pot and put it in a food processor or blender to process until smooth. Take extra caution when blending hot soups by leaving extra room and keeping your speed setting as low as it will go.
Once that’s done, pour your blended soup back into your pot, add your heavy cream and cajun seasoning, and stir well. Depending on how thick you like your soup, you can add more broth or hot water at this point as well.
Top with your favorite baked potato toppings, like bacon, shredded cheese, and sour cream to serve.
The best loaded baked potato soup
This soup is my favorite food to make when I need some comfort food. It’s filled with carbs (I know, everyone thinks that’s a bad word these days, but they’re the ultimate comfort!), fills you up, and includes all of my favorite food groups.
Whip up some for yourself! It’s perfect for a busy weeknight, and freezes really well so you can warm up smaller servings on those nights you’re too busy to cook.