Easy Loaded Baked Potato Soup

Cold days call for something warm, hearty, and satisfying, and for me, nothing hits the spot quite like a bowl of easy baked loaded potato soup.

It’s creamy, packed with flavor, and feels like a cozy hug in a bowl.

The first time I made it, I was determined to recreate that loaded baked potato magic from a favorite restaurant without having to leave the house.

I piled on all the good stuff—cheese, sour cream, green onions—and of course, crispy bacon.

My family raved about it, and now it’s a regular on our dinner rotation.

What I love about this recipe is how simple it is to throw together, even on busy nights.

It’s different from the bacon potato soup I shared before, though just as comforting.

While that one leans on smoky, savory notes, this loaded potato soup is all about rich, baked-potato vibes with a little extra indulgence in every bite.

You can tweak the toppings to suit your mood or what’s in your fridge, making it versatile without ever feeling boring!

And for some more good hearty soups, try my crockpot white chicken chilli, lasagna soup, taco soup, and chicken and dumplings.

Loaded Potato Soup

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 4 slices of bacon, cooked and crumbled
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• Salt and pepper, to taste
• Olive oil or butter for cooking

Instructions:

1. Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of grease in the pot.
2. Sauté the aromatics: Add chopped onion to the pot and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
3. Prepare the potatoes: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
4. Thicken the soup: In a small bowl, whisk together the milk, heavy cream, and flour until smooth. Gradually stir this mixture into the pot. Cook for 5–7 minutes, stirring often, until the soup thickens.
5. Blend (optional): For a creamier texture, use an immersion blender to puree some of the potatoes. Leave some chunks for texture.
6. Add the cheese: Stir in the cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
7. Top and serve: Ladle the soup into bowls and top with crumbled bacon, green onions, and any extra shredded cheese.

This comforting soup comes together easily and is guaranteed to warm you up on chilly days!

Crockpot Loaded Baked Potato Soup

Creamy and rich, this soup combines tender potatoes, crispy bacon, and a hint of garlic for a cozy meal that everyone will love.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/4 cup all-purpose flour
• 6 slices of bacon, cooked and crumbled
• 1/4 cup chopped green onions
• Salt and pepper, to taste

Instructions:

1. Prep the crockpot: Add the diced potatoes, chopped onion, garlic, and chicken broth to the crockpot. Stir to combine.
2. Cook the base: Cover and cook on high for 3–4 hours, or low for 6–7 hours, until the potatoes are tender.
3. Mash or blend: Using a potato masher or immersion blender, mash some of the potatoes directly in the crockpot to create a creamy base while leaving some chunks.
4. Thicken the soup: In a small bowl, whisk together the heavy cream and flour until smooth. Stir this into the soup and cook on high for 20–30 minutes to thicken.
5. Add the cheese: Stir in shredded cheddar cheese and sour cream until melted and well combined. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and top with crispy bacon, green onions, and additional shredded cheese.

This crockpot version makes your kitchen smell amazing and delivers all the loaded baked potato flavors with minimal effort!

Hamburger Potato Soup

A hearty, comforting bowl of goodness made with ground beef, tender potatoes, and a creamy, savory broth that’s perfect for busy weeknights.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cubed
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, brown the ground beef over medium heat until fully cooked. Remove any excess grease, leaving a small amount in the pot.
2. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the cubed potatoes, beef broth, and diced tomatoes. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15–20 minutes.
4. Partially blend the soup for a thicker texture, leaving some potato chunks.
5. Stir in the heavy cream, season with salt and pepper, and let it heat through.
6. Serve garnished with chopped parsley.

Bacon Potato Soup

Ingredients:

• 6 slices of bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• Salt and pepper to taste
• 1/4 cup chopped green onions (for garnish)
• Shredded cheddar cheese (for garnish)

Instructions:

1. In a large pot, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
2. Add the diced onion to the pot and cook until it’s softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15–20 minutes.
4. Use a potato masher or an immersion blender to mash some of the potatoes in the pot, leaving a few chunks for texture.
5. Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Cook for a few more minutes until the soup is heated through.
6. Serve the soup topped with the crispy bacon, chopped green onions, and shredded cheddar cheese.

Cauliflower “Potato” Soup

This lightened-up version of “potato” soup swaps cauliflower for a creamy, guilt-free twist on a classic!

Ingredients:

• 1 large head of cauliflower, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or milk of choice)
• 1/2 cup shredded cheddar cheese (optional)
• 4 slices of bacon, cooked and crumbled (optional)
• 1/4 cup chopped green onions
• Salt and pepper, to taste
• Olive oil or butter for cooking

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for another minute.
2. Cook the cauliflower: Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the cauliflower is tender.
3. Blend: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
4. Add cream: Stir in the heavy cream or milk, and season with salt and pepper to taste. Heat through but do not boil.
5. Serve: Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and green onions if desired.

Vegan Loaded Potato Soup

This plant-based version delivers all the cozy, loaded flavors without any dairy or meat!

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or plant milk of choice)
• 1/2 cup coconut cream or cashew cream
• 2 tablespoons nutritional yeast
• 1/4 cup all-purpose flour (or cornstarch for gluten-free)
• 1/4 cup chopped green onions
• Vegan bacon bits (store-bought or homemade)
• Vegan shredded cheese (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the base: Add diced potatoes, onion, garlic, and vegetable broth to a large pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are tender.
2. Mash or blend: Use a potato masher or immersion blender to mash or puree some of the soup for a creamy texture while leaving some potato chunks.
3. Thicken the soup: In a small bowl, whisk together the almond milk and flour until smooth. Stir this into the soup and cook for another 5–7 minutes to thicken.
4. Add creaminess: Stir in the coconut cream or cashew cream and nutritional yeast. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and top with vegan bacon bits, green onions, and vegan shredded cheese if desired.

The Perfect Bowl of Comfort

Loaded potato soups, whether classic, vegan, or with a twist, are the ultimate way to bring warmth and flavor to your table.

Customize your toppings, grab a spoon, and savor every creamy, comforting bite!