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Best Creamy Loaded Baked Potato Soup Recipe: Easy & Budget-Friendly

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This creamy loaded baked potato soup is thick, rich, and tastes like you spent hours in the kitchen, even though it comes together in about 40 minutes. It’s a budget-friendly family staple that delivers all the flavors of a loaded baked potato in a bowl.

Ingredients

Scale
  • 6 slices bacon
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 4 cups peeled and diced russet potatoes (about 4 medium potatoes)
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream (optional)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Extra bacon crumbles for topping

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a baking sheet with foil and lay bacon slices in a single layer. Bake for 12-15 minutes until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Sauté the aromatics: In a large soup pot, heat 1 tablespoon of bacon fat (or butter) over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Add 3 tablespoons of butter to the pot and let it melt. Sprinkle flour over the butter and onion mixture, stirring constantly. Cook for 1-2 minutes until bubbly and lightly golden.
  4. Add the liquid: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk, heavy cream (if using), salt, pepper, and smoked paprika. Stir until smooth.
  5. Cook the potatoes: Add diced potatoes to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender. Stir occasionally.
  6. Blend the soup: Remove pot from heat. Use an immersion blender to blend about half the soup, leaving some chunks for texture. If using a regular blender, carefully ladle about 3 cups of soup into the blender, blend until smooth, and return to the pot.
  7. Finish and serve: Stir in 1/2 cup of shredded cheddar cheese until melted. Taste and adjust seasoning. Ladle into bowls and top with remaining cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. Serve hot.

Notes

For a gluten-free version, use 2 tablespoons cornstarch mixed with 3 tablespoons cold water instead of flour. For a dairy-free version, use olive oil instead of butter, unsweetened almond or oat milk instead of milk and cream, and dairy-free cheese. The soup thickens as it sits; thin with milk or broth when reheating. Avoid over-blending to prevent a gummy texture.

Nutrition

Keywords: potato soup, loaded baked potato soup, creamy soup, easy soup, budget-friendly soup, comfort food, family dinner

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