Golden steam rises from the bowl, carrying the irresistible aroma of crispy bacon, melted cheese, and slow-simmered potatoes. That’s the magic of a truly comforting baked potato soup—warm, rich, and guaranteed to make any night feel cozier. This recipe delivers everything you crave in a classic comfort dish, combining tender potatoes with a velvety base and all the best toppings in every spoonful.

The BEST Creamy Loaded Baked Potato Soup | Easy Soup Recipes With Potatoes

What makes this soup shine is its balance of simplicity and indulgence. Using Potato Soup With Cream Of Potato as a base creates that smooth, creamy texture that feels indulgent without being complicated. It’s one of those Easy Soup Recipes With Potatoes that tastes like it simmered all day, even though it comes together quickly. Perfect for busy evenings, this bowl of Creamy Loaded Potato Soup proves that hearty comfort food doesn’t need hours in the kitchen.

Each serving is generously topped with crispy bacon, sharp cheddar cheese, fresh chives, and a dollop of tangy sour cream, turning it into a Fully Loaded Potato Soup experience. It’s ideal when you want Soup Recipes Potato Easy enough for weeknights but special enough to serve guests. This Easy Loaded Baked Potato Soup also fits beautifully into your rotation of reliable Soup Recipes With Potatoes, especially when colder weather rolls in.

Whether you’re planning cozy family dinners or stocking your freezer with comforting meals, this recipe belongs among your favorite Soups And Chowder Recipes. Rich, satisfying, and undeniably comforting, it’s exactly what you want when craving Creamy Soups For Winter that warm you from the inside out. One spoonful in, and it’s easy to see why this soup is a timeless classic everyone keeps coming back to. 🥣🧀🥓

The BEST Creamy Loaded Baked Potato Soup

⭐ 4.8 (16 ratings)

Ingredients

Diced bacon
Russet potatoes, peeled and cut into cubes
Salt
Chopped onion
Butter
Minced garlic
All-purpose flour
Chicken broth
Half-and-half
Sour cream
Shredded sharp cheddar cheese
Finely sliced fresh chives
Ground black pepper

Instructions

Start by slowly cooking the chopped bacon in a large pot over low heat until crisp. Transfer the bacon to a plate and reserve about one tablespoon of the rendered fat in the pot.
Meanwhile, add the diced potatoes to a pot of salted water. Simmer gently for roughly 20 minutes, or until fork-tender. Drain the potatoes and mash lightly, leaving some texture.
Using the same pot with the bacon drippings, cook the diced onion over medium heat until soft and translucent, about five minutes.
Add the butter and garlic, stirring until fragrant, about one minute.
Sprinkle in the flour and stir constantly for one minute to cook off the raw flour flavor.
Slowly pour in the chicken broth and half-and-half, stirring to create a smooth base. Bring to a gentle boil, then reduce heat and mix in the mashed potatoes.
Remove the pot from the heat and stir in the sour cream and black pepper. For a smoother soup, blend part of it using an immersion blender if desired.
Gradually add the shredded cheddar cheese, stirring until melted and creamy.
Fold in the crispy bacon and chopped chives. Serve warm.