Everything you love about a loaded baked potato, transformed into one ridiculously creamy, cheesy, bacon-loaded bowl of comfort.

There are days when soup sounds good. Then there are cold, rainy days when soup feels less like dinner and more like a basic human requirement.

That’s exactly what SOUPTEMBER™ was made for. 🍲

This Creamy Loaded Baked Potato Soup combines tender russet potatoes, crispy bacon, sharp cheddar, sour cream, onion and garlic in a rich, creamy broth. We partially mash the potatoes right in the pot, creating a thick, velvety soup while leaving plenty of hearty potato chunks behind.

Then we load it up.

More bacon. More cheddar. Green onions. Sour cream.

Because if we’re calling something loaded, we’re not suddenly developing restraint at the finish line.

Welcome to SOUPTEMBER™ from DOOZY DELISH.

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🥔 Why You’ll Love This Loaded Baked Potato Soup

This is serious comfort food without making dinner unnecessarily complicated.

• Rich and creamy without using canned condensed soup
• Loaded with tender potato chunks
• Packed with bacon and sharp cheddar
• Easy to customize with your favorite baked-potato toppings
• Great for leftovers
• Ready in about an hour
• Simple ingredients you can find at any grocery store

And unlike an actual baked potato, every spoonful gets some of the good stuff.

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🍲 Creamy Loaded Baked Potato Soup

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6

Ingredients

For the Soup

• 6 slices bacon, chopped
• 2½–3 pounds russet potatoes, peeled and cut into roughly ½-inch cubes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups freshly shredded sharp cheddar cheese
• ½ cup sour cream
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper

For Topping

• Crispy bacon
• Shredded sharp cheddar cheese
• Sliced green onions
• Sour cream
• Freshly cracked black pepper

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👨‍🍳 How to Make Loaded Baked Potato Soup

1. Cook the Bacon

Add the chopped bacon to a large Dutch oven or heavy soup pot over medium heat.

Cook until browned and crispy. Remove the bacon with a slotted spoon and place it on a paper-towel-lined plate.

Leave about 1–2 tablespoons of bacon drippings in the pot.

That bacon flavor is staying. We have standards.

2. Sauté the Onion and Garlic

Add the butter to the bacon drippings.

Once melted, add the diced onion and cook for 4–5 minutes, until softened.

Add the garlic and cook for another 30–60 seconds, just until fragrant.

3. Build the Creamy Soup Base

Sprinkle the flour over the onions and stir continuously for about 1 minute.

Slowly add the chicken broth while whisking or stirring to prevent lumps.

Pour in the milk and heavy cream and stir until everything is well combined.

4. Add the Potatoes

Add the diced potatoes, salt and black pepper.

Bring the soup to a gentle simmer, then reduce the heat to medium-low.

Cook for approximately 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.

Keep the soup at a gentle simmer rather than a hard boil. Dairy can be temperamental because apparently even dinner has feelings.

5. Mash Some of the Potatoes

Here’s the trick that makes this soup especially good.

Use a potato masher to gently mash some of the potatoes directly in the pot.

Don’t mash everything.

Breaking down some of the potatoes releases their starch and naturally thickens the soup while leaving plenty of tender potato chunks behind.

Want it thicker? Mash a little more.

Prefer it chunky? Mash less.

6. Make It Loaded

Reduce the heat to low.

Gradually stir in the shredded sharp cheddar until completely melted.

Stir in the sour cream and most of the cooked bacon, reserving some bacon for the top.

Taste the soup and adjust the salt and pepper as needed.

7. Load Those Bowls

Ladle the hot soup into bowls and finish each serving with:

Crispy bacon + sharp cheddar + green onions + sour cream + cracked black pepper.

Don’t sprinkle three microscopic bacon crumbs on top and declare the soup loaded.

Load the thing.

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⭐ DOOZY DELISH Tips for the Best Potato Soup

Use Russet Potatoes

Russets are perfect for this recipe because their higher starch content helps naturally thicken the soup while giving you that familiar baked-potato flavor and texture.

Shred Your Own Cheese

Pre-shredded cheese is convenient, but it’s often coated with anti-caking ingredients that can keep it from melting as smoothly.

Freshly shredded sharp cheddar gives you a creamier result.

Add the Cheese Over Low Heat

High heat can cause cheese to become grainy or separate.

Reduce the heat before adding the cheddar and stir it in gradually.

Don’t Skip the Partial Mash

This is what gives the soup its fantastic texture.

You get a thick, creamy base without completely puréeing the soup or relying on ridiculous amounts of flour and cream.

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🧀 Make It Your Own

One of the best things about loaded baked potatoes is that nobody agrees on exactly what should go on them.

The same rule applies here.

Try adding diced ham for an even heartier soup, broccoli for a baked-potato-meets-broccoli-cheddar combination, or a little smoked paprika for extra depth.

You can also turn dinner into a loaded potato soup bar with bowls of:

• Crispy bacon
• Cheddar cheese
• Sour cream
• Green onions
• Crispy fried onions
• Diced ham
• Chives

Everyone builds their own bowl, which conveniently transfers some of the dinner labor to the people eating it. Efficiency. 😂

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🥛 Can I Make Loaded Potato Soup Lighter?

Absolutely.

Replace the heavy cream with additional whole milk or half-and-half. The finished soup won’t be quite as rich, but the potatoes will still provide plenty of body.

You can also reduce the amount of cheese and sour cream.

Will it still be loaded baked potato soup?

Technically.

Will the cheese notice what you’ve done?

Probably.

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❄️ How to Store Loaded Baked Potato Soup

Allow leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 3–4 days.

The soup will thicken as it sits. When reheating, add a splash of milk or chicken broth until it reaches your preferred consistency.

For best results, reheat gently on the stovetop over low to medium-low heat.

Can You Freeze Loaded Potato Soup?

You can, but this isn’t our favorite soup for freezing.

Potatoes can become grainy after freezing and thawing, while dairy-based soups sometimes separate.

For the best texture, enjoy this one fresh and refrigerate the leftovers.

Frankly, leftover bacon-cheddar potato soup disappearing within four days isn’t usually civilization’s greatest challenge.

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🥖 What to Serve With Loaded Baked Potato Soup

This soup is hearty enough to stand on its own, but it’s even better with:

• Warm crusty bread
• Garlic bread
• Buttermilk biscuits
• Grilled cheese
• Turkey or ham sandwiches
• A simple green salad

Or pour yourself an unnecessarily large bowl and consider dinner handled.

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🍲 The DOOZY Verdict

Some recipes are about discovering something completely new.

Loaded Baked Potato Soup is about giving you exactly what you hoped it would.

Creamy potatoes.

Melted sharp cheddar.

Crispy bacon.

Cool sour cream.

Fresh green onions.

One seriously comforting bowl of soup.

And that’s exactly what SOUPTEMBER™ should be about: easy, delicious recipes that make cooler days something to look forward to.

Cold day. Warm bowl. Problem solved.

DOOZY DELISH
Make Life Awesome.™

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