Creamy Loaded Baked Potato Soup

Nothing beats the creamy, cheesy goodness of a loaded baked potato. But what if you could have all that flavor in a warm, comforting soup? Well, friends, that's exactly what I've got for you today! This Loaded Baked Potato Soup is the perfect dish for a chilly evening, a lazy weekend lunch, or anytime you need a big hug in a bowl. And the best part? It's surprisingly easy to make!

This recipe is a celebration of all things comforting. We're talking tender potatoes, crispy bacon, a rich and creamy broth, and of course, a generous helping of cheese. Plus, a touch of cayenne adds a little zing to keep things interesting. Let's dive in!

What Potatoes are Best for Potato Soup?

For this recipe, I highly recommend using Yukon Gold potatoes. They have a naturally creamy texture and a slightly buttery flavor that works perfectly in this soup. Plus, they hold their shape well when cooked, so you won't end up with mushy potatoes. However, if you're in a pinch, russet potatoes will also work.

Tips for Extra Crispy Bacon:

Crispy bacon is a MUST for any loaded baked potato creation. Here's my secret: I cook my bacon in the same pot that I will make my soup in. Over medium-high heat cook you bacon slices for 6-8 minutes on each side. Once at desired crispiness, remove from heat. Once cooled, crumble it up and you're good to go.

Can I Make this Soup Ahead of Time?

Absolutely! This soup is actually even better the next day. Just store it in an airtight container in the refrigerator for up to 3 days. When you're ready to reheat, simply warm it up on the stovetop over medium heat, stirring occasionally. You might need to add a splash of milk or broth to loosen it up if it's thickened too much.

Wine Pairings for Loaded Baked Potato Soup:

With all that cheesy, creamy goodness, you need a wine that can stand up to the richness. I recommend a crisp, dry white wine like Chardonnay or Sauvignon Blanc. The acidity of the wine will cut through the richness of the soup and cleanse your palate between bites. A slightly off-dry Riesling would also be a delicious choice, as the touch of sweetness would complement the savory flavors.

Tried this recipe? Leave your reviews in the comments below! Snapped a photo of your delicious creation? Share it with me on Instagram @ChewingwithChu! I can't wait to see it!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
  • 6 Bacon Strips (Cooked, cut into small pieces)
  • 3 tbsp Butter
  • 1 Yellow Onion, medium (chopped)
  • 4 tsp Garlic Cloves (minced)
  • 1/3 cup All-purpose flour
  • 2 1/2 lb Potatoes (peeled and diced)
  • 4 cup Chicken Broth
  • 2 cup Milk
  • 2/3 cup Heavy Cream
  • 1/2 cup Plain Greek Yogurt
  • 1/2 cup Sharp Cheddar Cheese (shredded)
  • 1/2 cup Colby Jack Cheese
    • Spices & Seasonings
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Dried Parsley
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • Chives or Green Onions (Optional garnish)
Instructions
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the flour and cook for 1 minute, whisking constantly. Gradually whisk in the chicken broth, milk, and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently.
  3. Add the diced potatoes, salt, pepper, parsley, onion powder, garlic powder, paprika, and cayenne pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
  4. Once the potatoes are cooked, use an immersion blender (or carefully transfer the soup in batches to a regular blender) to partially blend the soup until it reaches your desired consistency. I like to leave some chunks for texture.
  5. Stir in the Greek yogurt, cheddar cheese, and Colby Jack cheese until melted and smooth.
  6. Ladle the soup into bowls and top with the cooked bacon pieces and chopped chives or green onions (if using).
Recipe Notes

Kitchen Essentials: Pot or Dutch Oven Whisk Immersion Blender ( or Blender) Measuring cups:1/2 cup, 1 cup Measuring spoons:1/4 tsp., 1/2 tsp., 1 tsp. Cutting Board Knife Ladle Potato Peeler Garlic Press