Everything you love about a loaded baked potato, creamy, hearty, and piled high with toppings, but in soup form. This is the kind of meal that feels comforting from the very first spoonful. It all comes together in one pot and in about 30 minutes, yet it tastes like it’s been simmering all afternoon. Rich, satisfying, and built for colder evenings, this is the kind of recipe you’ll find yourself craving the minute the weather turns.

Loaded Baked Potato Soup

Serves: 4 to 6
Total Time: About 30 minutes

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 5 large russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup sharp cheddar, shredded
• Salt and pepper

For topping (highly recommended)

Extra shredded cheese

Sour cream

Chopped chives

Extra bacon

Instructions

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of drippings in the pot.

Add the diced onion and garlic to the pot and cook for about 4 minutes, until softened and fragrant.

Add the cubed potatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, until the potatoes are very tender.

Use a potato masher to mash some of the potatoes directly in the pot, leaving plenty of chunks for texture.

Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is smooth and creamy. Season with salt and pepper to taste.

Ladle into bowls and top with sour cream, chives, crumbled bacon, and extra cheese.

The key here is not to mash everything. Leaving some of the potatoes intact gives the soup that hearty, satisfying texture, while the mashed portion creates a naturally creamy base. If you prefer a thinner soup, add a splash of extra broth. If you want it thicker, let it simmer uncovered for a few more minutes until it reaches the consistency you like. This is one of those dishes where the toppings really bring it to life. The cool sour cream, fresh chives, crispy bacon, and melted cheese turn a simple potato soup into something that truly feels like a loaded baked potato in a bowl. It’s worth taking the extra minute to add them.

This soup holds up really well, which makes it great for leftovers. Store it in the fridge and reheat gently, adding a splash of broth or milk if needed. If you’re freezing it, do so without the toppings and add those fresh when you serve.

Find more simple, satisfying recipes at ZestYears Simple Recipes.