Loaded Baked Potato Soup (The Creamy 35-Minute Comfort Bowl)

This loaded baked potato soup is everything you love about a baked potato — crispy bacon, sharp cheddar, sour cream, and green onions — blended into one creamy, dreamy bowl. It’s ready in 35 minutes in a single pot, with tender potato chunks, a silky cheddar base, and all the classic toppings. This is the cozy fall dinner your weeknights have been waiting for.

What You Need

• 4 large russet potatoes (about 2 lb / 900 g), peeled and cut into 3/4-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1 cup (110 g) shredded sharp cheddar cheese, plus extra for topping
• 6 slices bacon, cooked and crumbled (about 1/2 cup / 60 g)
• 1/2 cup (115 g) sour cream, plus extra for serving
• 1/4 cup sliced green onions or chives
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Recipe Steps

1. Simmer the potatoes: In a large pot, combine potatoes, onion, garlic, and broth. Bring to a boil, reduce to a gentle simmer, cook 15-18 minutes until fork-tender.
2. Mash for texture: Lightly mash about half the potatoes with a potato masher, leaving the rest chunky.
3. Make it creamy: Stir in heavy cream and sour cream; simmer gently 5 minutes (do not hard-boil).
4. Melt the cheese: Off the heat, stir in cheddar until melted and silky. Season with salt and pepper.
5. Load it up: Ladle into bowls; top with bacon, extra cheddar, sour cream, and green onions. Serve with crusty bread.

Tips & Variations

• Best potatoes: russets break down beautifully for a thick soup; Yukon Golds give an extra-creamy, buttery result — avoid waxy red potatoes.
• Lighter version: swap half the heavy cream for whole milk and mash a few extra potato chunks to thicken.
• Make ahead: keeps 4 days refrigerated (toppings separately); loosen with a splash of broth when reheating. Freeze untopped soup up to 3 months.
• Vegetarian: use vegetable broth and skip the bacon — a pinch of smoked paprika keeps the savory depth.
• Extra thick? Simmer 5 minutes longer uncovered, or whisk in a slurry of 1 tbsp cornstarch + 2 tbsp cold water.

Estimated nutrition per serving: ~480 cal | protein 15g | carbs 40g | fat 29g.

Frequently Asked Questions

Can I make loaded baked potato soup ahead of time?

Yes — this soup is a great make-ahead dinner. Cook it through, cool, and refrigerate up to 4 days with the toppings stored separately. Reheat gently on the stove with a splash of broth to loosen it, then add the fresh toppings right before serving.

How do I thicken potato soup?

The easiest way is to mash more of the potatoes — their starch thickens the soup naturally. For an extra-thick pot, simmer uncovered 5 more minutes, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer 2 minutes.

Can I use milk instead of heavy cream?

Yes, but the soup will be thinner and less rich. Use whole milk, mash a few extra potato chunks, and keep the heat gentle — milk curdles more easily than cream.

Is loaded baked potato soup gluten-free?

Yes — this recipe is naturally gluten-free, thickened with the potatoes themselves instead of flour. Just check your chicken broth is certified gluten-free if cooking for someone with celiac disease.

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