Creamy Loaded Baked Potato Soup Recipe

Introduction

fall soup recipes Some soups whisper. This one growls. Loaded baked potato soup is unapologetically rich—cheese, cream, and starch all coming together in one unapologetic bowl of comfort. It’s the culinary version of putting on sweatpants, throwing on a hoodie, and saying screw it to your calorie count. And yet, it’s not trashy food. It’s a work of balance and intention, when done right. The sharpness of cheddar, the buttery potato flesh, and just enough green onion to keep it honest.

Think of it as everything you love about a loaded baked potato—but molten, sippable, and wrapped in a thick, velvety broth. This soup doesn’t just feed you; it seduces you. It’s the kind of meal that makes you cancel plans and lean into the couch with a spoon in hand. It’ll warm your bones and probably knock you out after the second bowl. No shame in that.

It’s perfect for cold nights, lazy Sundays, game days, or just any day you need something that tastes like a big warm hug with a little extra cheese. Whether you’re making it for your family, your friends, or just your own greedy soul, this soup delivers. Let’s make something truly satisfying.

Why You’ll Love This Recipe

• Thick and creamy – Velvety texture that’s deeply comforting
• Loaded with flavor – Cheddar, sour cream, green onions
• One-pot wonder – Easy to make and even easier to love
• Perfect for leftovers – Tastes even better the next day
• Customizable – Add your own toppings and tweaks
• Ultimate comfort food – Cold weather’s best friend

Ingredients

• 4 large russet potatoes, baked and flesh scooped out
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups milk (whole preferred)
• 2 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and black pepper, to taste
• 3 green onions, thinly sliced
• 2 tbsp butter
• Optional: extra cheese, sour cream, and chives for garnish

Instructions/Method

1. Sauté the base: In a large soup pot, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
2. Make a roux: Sprinkle flour over the onions and stir for 1–2 minutes to cook out the raw flour taste.
3. Add liquids: Slowly whisk in milk and vegetable broth, stirring constantly to prevent lumps. Bring to a simmer.
4. Add potatoes: Stir in the scooped-out baked potato flesh, breaking it up with a spoon. Let simmer for 10–15 minutes to thicken.
5. Add dairy and flavor: Stir in cheddar cheese and sour cream. Season with salt and pepper to taste.
6. Finish: Simmer until everything is heated through and soup is thickened. Adjust seasoning as needed.
7. Serve: Ladle into bowls and top with extra cheese, green onions, and sour cream.

Tips & Variations

• No baked potatoes? Use boiled or microwaved potatoes instead.
• Want it chunky? Don’t mash the potatoes too much.
• Make it lighter: Use half-and-half or low-fat milk—but don’t expect the same richness.
• Add heat: A pinch of cayenne or hot sauce can cut the richness.

Note

Bake your potatoes ahead for deeper flavor. Taste before serving—cheese and broth salt levels vary.

Serving Suggestions

• Serve with crusty bread or warm biscuits.
• Pair with a simple salad to cut the richness.
• Ideal for game days, casual dinner parties, or solo comfort meals.
• Top with whatever you’d put on a baked potato: jalapeños, chives, even roasted broccoli.

Nutrition Information

Per Serving (1.5 cups):

• Calories: 390
• Protein: 15g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 3g
• Sodium: 750mg
• Sugar: 6g

User Reviews/Comments

Lenny G. – “This soup knocked me on my ass—in a good way. Creamy, rich, and so satisfying.”

Diane W. – “I brought this to a potluck and it disappeared in minutes. Five stars.”

Marcus J. – “I added jalapeños and smoked gouda—took it to a whole new level. This one’s going in the regular rotation.”

FAQs

Can I use leftover mashed potatoes?
Yes, but the texture will be smoother and less rustic. Still tasty—just not quite the same.

How do I store leftovers?
Cool the soup and store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk if needed.

Can I freeze it?
Dairy-based soups can separate when frozen, but it’s still doable. Let it cool, then freeze in airtight containers. Thaw in the fridge and stir well while reheating.

What kind of potatoes work best?
Russets are ideal—starchy and fluffy. Yukon Golds can work too, for a creamier texture.

Can I make this vegan?
Yes. Use plant-based milk, vegan butter and cheese, and dairy-free sour cream. Make sure your broth is veggie-based.

Conclusion

Loaded baked potato soup is more than a recipe—it’s a declaration that comfort matters. It’s warm, rich, indulgent, and downright soul-soothing. Whether you’re cooking for a crowd or feeding your solo cravings, this soup steps up and delivers every time. With melted cheddar, creamy potatoes, and all the toppings you love, it hits that perfect middle ground between meal and indulgence.

If you’re into comfort foods like this, you’ll appreciate the history of the potato on Wikipedia, a humble root that’s carried people through centuries of meals. Today, we honor it the best way possible: hot, creamy, and fully loaded.

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