Amazing Loaded Baked Potato Soup

I remember the first time I made this loaded baked potato soup—it quickly became my go-to comfort food on chilly nights. Loaded with smoky beef bacon, creamy potatoes, and a hint of ancho chili powder, this soup brings coziness to any busy evening. If you love hearty, creamy dishes that warm your soul, this recipe will be your new favorite.

Why You’ll Love This Loaded Baked Potato Soup

• Achieves incredible creaminess by blending half the soup, eliminating grit but keeping wonderful texture.
• Uses real smoked beef bacon for rich, deep smoky flavor that elevates every spoonful.
• Perfect for busy weeknights or game day, satisfying both family and guests alike.
• Simple ingredients and straightforward steps make it approachable, even if you’re short on time.

Choosing Your Potato: Gold vs. Russet

The type of potato you choose greatly affects your soup’s texture and consistency. Here’s a quick comparison between Gold and Russet potatoes:

This recipe uses Gold potatoes to deliver that perfect creamy finish, avoiding the gritty or dry mouthfeel sometimes caused by Russets.

Key Ingredients for the Perfect Soup

This loaded baked potato soup recipe relies on five key groups of ingredients. The Gold potatoes provide a creamy base. Aromatics like onion and garlic build savory depth. The dairy trio—milk, heavy cream, and sour cream—creates lusciousness and a velvety mouthfeel. Smoked beef bacon adds that signature smoky punch, while ancho chili powder sneaks in a subtle warmth and complexity, transforming this soup into something truly special.

How to Make Loaded Baked Potato Soup (Step-by-Step)

Ingredients

• 6 strips (uncooked) smoked beef bacon (cut into small pieces)
• 3 Tablespoons butter (unsalted or salted will work)
• 1 medium yellow onion (chopped (about 1.5 cup/200g))
• 3 large garlic cloves (minced)
• ⅓ cup all-purpose flour ((42g))
• 2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg))
• 4 cups chicken broth ((945ml))
• 2 cups milk ((475ml))
• ⅔ cup heavy cream ((155ml))
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder**
• ⅔ cup sour cream ((160g))
• Shredded cheddar cheese, chives, and additional sour cream and smoked beef bacon for topping (optional)

Instructions

1. Cook smoked beef bacon: Place smoked beef bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until smoked beef bacon is crisp and browned.
2. Set bacon aside: Remove smoked beef bacon pieces and set aside, leaving the fat in the pot.
3. Sauté onions: Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic: Add garlic and cook until fragrant (about 30 seconds).
5. Make the roux: Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add potatoes and liquids: Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
7. Cook potatoes: Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Blend soup: Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively, you can use an immersion blender.).
9. Combine and finish: Return the pureed soup to the pot and add sour cream and reserved smoked beef bacon pieces, stir well.
10. Simmer: Allow soup to simmer for 15 minutes before serving.
11. Add toppings: Top with additional sour cream, smoked beef bacon, cheddar cheese, or chives. Enjoy!

Pro Tips for Success

• Cook your onions until tender and translucent for a sweeter, more mellow flavor—don’t rush this step!
• When making the roux with flour and fat, stir constantly and cook long enough to avoid a raw flour taste.
• Add sour cream off the heat or temper it gradually to prevent curdling and keep the soup silky smooth.
• Don’t over-blend; keeping some potato texture adds delightful body without grit.
• Use Gold potatoes to maintain that creamy, nongrainy texture this recipe delivers.

Variations & Substitutions

Slow Cooker & Instant Pot Loaded Baked Potato Soup

Slow Cooker Instructions

Add all ingredients except sour cream and bacon toppings into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Transfer half the soup to a blender and puree, then return to the pot. Stir in sour cream and reserved cooked bacon just before serving.

Instant Pot Instructions

Sauté bacon in the Instant Pot until crisp, remove and set aside. Use sauté mode to cook onions and garlic in bacon fat, then add flour and stir well. Add potatoes, broth, milk, cream, seasoning, and chili powder. Seal the lid and cook on high pressure for 8 minutes. Quick release, blend half the soup, return it, and stir in sour cream and bacon.

Topping Ideas: Build a Loaded Baked Potato Soup Bar!

Turn dinner into a fun soup bar with these classic and creative toppings:

• Classic: shredded cheddar cheese, chopped chives, sour cream, crispy smoked beef bacon
• Creative: crispy fried onions, Gouda or Pepper Jack cheese, sliced jalapeños, diced avocado, hot sauce drizzle, chopped green onions, diced tomatoes

Invite family or guests to build their perfect bowl, making mealtime interactive and exciting!

How to Store, Freeze, and Reheat

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, place soup in freezer-safe containers but note that dairy-based soups may separate slightly upon thawing. Reheat gently on the stovetop over low heat, stirring frequently, to help prevent curdling or graininess. Avoid microwave reheating when possible.

Frequently Asked Questions (FAQ)

Conclusion

This loaded baked potato soup is truly a must-try if you want that perfect balance of creamy comfort and smoky richness. It’s easy to make, packed with flavor, and perfect for any cozy night. If you give it a go, please leave a comment and a star rating below—I love hearing your thoughts! Don’t forget to tag @aisharecipes on social media with your soup creations; let’s share the kitchen joy together!

Loaded Baked Potato Soup

Smoky, creamy potato soup that’s partially blended for a silky body and finished with classic loaded toppings. Comforting, weeknight-friendly, and irresistibly rich.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 6 strips smoked beef bacon uncooked; cut into small pieces
• 3 tbsp butter unsalted or salted
• 1 medium yellow onion chopped (about 1.5 cups/200 g)
• 3 large cloves garlic minced
• 1/3 cup all-purpose flour (42 g)
• 2 1/2 lbs gold potatoes peeled; diced to ≤1 inch (about 6 large/1.15 kg)
• 4 cups chicken broth
• 2 cups milk
• 2/3 cup heavy cream (155 ml)
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/4 to 1/2 tsp ancho chili powder
• 2/3 cup sour cream (160 g)

Toppings (optional)

• to taste shredded cheddar cheese
• to taste chives sliced
• to taste sour cream additional
• to taste smoked beef bacon additional, cooked and crumbled

Equipment

• Dutch oven or large soup pot
• Slotted spoon
• Chef’s knife
• Cutting board
• Whisk
• Blender or immersion blender
• Ladle
• Measuring cups and spoons

Method

 

Instructions

1. Cook the smoked beef bacon in a Dutch oven over medium heat until crisp and browned.
2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add butter and onion; cook over medium heat until the onions are tender, 3–5 minutes.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Sprinkle in the flour and stir or whisk to form a smooth paste (roux).
6. Add potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder; stir to combine.
7. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
8. Reduce to a simmer. Carefully blend about half of the soup until smooth (or use an immersion blender).
9. Return the puréed soup to the pot; stir in sour cream and the reserved bacon.
10. Simmer gently for 15 minutes to meld flavors and thicken slightly.
11. Serve hot and top with extra sour cream, bacon, shredded cheddar, and chives.

Notes

For the smoothest texture, blend only half so you keep creamy body with potato chunks; add more broth or milk to thin, or simmer uncovered to thicken. Season to taste after simmering—broths and bacon vary in saltiness. Swap russets for a fluffier texture or Yukon golds for a naturally creamy bite. For gluten-free, replace flour with a 1:1 GF blend or mash more potatoes to thicken. Vegetarian option: use vegetable broth and omit bacon (add a teaspoon of smoked paprika for savoriness). Leftovers keep 3–4 days refrigerated; reheat gently and thin with milk if needed.