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It’s soup season! WOOHOOO! Have you ever ordered a baked potato and they ask if you’d like sour cream and chives or bacon and cheese, and you just say yes? Why is it one or the other? I love a loaded baked potato, and this soup is just that!

This Loaded Baked Potato Soup is creamy, hearty, and packed with all the comforting flavours of a loaded baked potato. Made with tender russet potatoes, crispy bacon, melted cheese, sour cream, and fresh chives, this cozy soup is perfect for chilly days when you’re craving something warm and satisfying.

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This Loaded Baked Potato Soup recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

Table of Contents

HERE IS HOW TO MAKE LOADED BAKED POTATO SOUP:

WHERE CAN I FIND THESE INGREDIENTS?

All of the ingredients for this loaded baked potato soup can be found at your local grocery store. Potatoes, onions, and chives can be found in the produce section, while bacon, heavy cream, sour cream, cheese, and chicken broth are usually located in the refrigerated or dairy sections.

These are all simple ingredients, making this a great recipe to throw together for a cozy weeknight dinner that’s awesome for meal prep as well!

WHAT ARE THE INGREDIENTS?

Here’s what you’ll need to make this delicious loaded baked potato soup:

6 bacon strips, cooked and crumbled, plus extra for topping (optional)
3 russet potatoes, cleaned and peeled
½ cup diced onion
900ml chicken broth
1–1½ cups heavy cream
1 tsp salt
½ tsp black pepper
1 cup shredded cheese, plus extra for topping (optional)
¼ cup chives, plus extra for topping (optional)
¼ cup sour cream, plus extra for serving

The toppings are completely customizable, so feel free to add as much bacon, cheese, sour cream, or chives as you’d like!

WHAT EQUIPMENT DO I NEED?

This recipe is quite simple! I only really used a few items and they were already what I had at home! You’ll only need a few basic kitchen tools:

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon or spatula
Potato masher or immersion blender (optional)
Ladle

CAN I SUBSTITUTE/ADD ANYTHING OUT?

Definitely! This soup is very easy to customize.

You can substitute heavy cream with half-and-half or whole milk for a lighter soup. You can also use vegetable broth instead of chicken broth if you’d prefer.

For the cheese, cheddar is my favourite for that classic loaded baked potato flavour, but you can also use:

Monterey Jack
Colby Jack
Marble cheese
Gouda
A cheddar blend

For extra flavour and texture, you can add:

Garlic
Green onions
Cooked chicken
Corn
Broccoli
Diced carrots
Red pepper flakes
Garlic powder
Onion powder

And, of course, don’t be shy with the toppings! Extra crispy bacon, shredded cheese, sour cream, and chives make this soup even better. I love keeping mine simple, and on the day of, I add what I feel!

WHAT DOES LOADED BAKED POTATO SOUP TASTE LIKE?

This soup is rich, creamy, savoury, and incredibly comforting. The potatoes make the soup hearty and filling, while the heavy cream gives it a smooth and velvety texture.

The crispy bacon adds a salty, smoky flavour, while the melted cheese makes the soup taste just like a loaded baked potato. A dollop of sour cream adds a slight tanginess, and fresh chives bring a light oniony freshness that balances out all the richness.

HOW LONG DOES IT KEEP FOR?

Store leftover soup in an airtight container in the refrigerator for 3–4 days. I also love freezing it! I will say it changes the texture just a little bit more than when it is fresh, but I still enjoy it!

When reheating, warm it gently on the stovetop over medium-low heat or in the microwave. This soup is definitely more liquid than other recipes as I love broth but if you use less heavy cream or chicken broth, the starch from the potato tends to thicken this up quick. So if the soup becomes too thick after refrigeration, add a splash of chicken broth or milk to loosen it back up.

I recommend adding fresh toppings like bacon, cheese, sour cream, and chives after reheating rather than storing them directly in the soup.

INSPIRATIONS FOR THIS RECIPE?

I am a soup girl through and through! I love preparing a soup for the week because I just feel like it makes it so easy to eat vegetables and also just nourishes my soul. This recipe was inspired by one of my favourite comfort foods: Salmon Chowder. I love a thick creamy soup like clam chowder and I was thinking of a new soup to try and make and thought of this loaded baked potato soup! I love everything about a baked potato -crispy bacon, melted cheese, sour cream, and fresh chives- so turning those flavours into a creamy soup seemed like the perfect idea.

It’s the kind of recipe that’s especially comforting during the colder months. It’s honestly so perfect by itself but you can also serve it with some crusty bread or a simple salad for a cozy and satisfying meal.

ANY OTHER NOTES?

Don’t overcook the potatoes too much. Cook them until they’re fork-tender so they don’t become overly mushy but just enough so you can mash some and it thickens the soup!
For a chunkier soup, mash only some of the potatoes and leave the rest in bite-sized pieces.
For a smoother soup, use an immersion blender to blend the potatoes directly in the pot.
Add the cheese after lowering the heat so it melts smoothly into the soup.
Start with 1 cup of heavy cream and add more if you’d like a richer, creamier consistency.
Save some crispy bacon, shredded cheese, chives, and sour cream for topping each bowl.
If the soup thickens too much, simply add a little extra broth or cream.

Ingredients

6 Bacon Strips cooked and crumbled + extra for stopping (optional)
3 Russet Potatoes clearned, peeled and diced
1/2 Cup Onion diced
900 ml Chicken Broth
1-1 1/2 Cup Heavy Cream
1 tsp Salt or to taste
1/2 tsp Black Pepper or to taste
1 Cup Shredded Cheese + extra for stopping (optional)
1/4 Cup Chives finely minced + extra for stopping (optional)
1/4 Cup Sour Cream (about 1 tbsp per serving as a topping)

Instructions

Cook the bacon strips in a large pot or skillet until crispy. Remove, crumble, and set aside. Reserve a little bacon grease in the pot if desired.
Add the diced onion and potatoes to the pot and cook over medium heat for 3–4 minutes, until softened.
Next, add in your chicken broth, salt and black pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture. For a smoother soup, you can blend more of the potatoes with an immersion blender.
Keep the heat on medium-low and stir in 1 cup of heavy cream and simmer for another 5–10 minutes. Add the remaining ½ cup if you'd like a thinner, creamier soup.
Reduce the heat to low and stir in the shredded cheese until melted and incorporated. Stir in the chives and most of the cooked bacon, reserving some for topping.
Ladle the soup into bowls and top with a spoonful of sour cream, extra shredded cheese, crispy bacon, and fresh chives. Enjoy!