Super Easy Fully-Loaded Baked Potato Soup Recipe

Nothing beats a warm bowl of homemade potato soup on a cold day. This  potato soup transforms basic ingredients into the ultimate comfort food that your whole family will love. So here is my fully loaded yet easy potato soup recipe.

My best potato soup recipe starts with Yukon gold or Russet potatoes and crispy bacon, using the bacon fat for extra flavor. This helps create the perfect velvety soup that’s far from typical potato soup you’ve tried before.

The best part?

You can customize it with your favorite toppings. Add a dollop of sour cream, sharp cheddar cheese, or more crispy pieces of bacon on top. This simple potato soup works great for meal prep too – just store it in a mason jar for quick reheating.

While other potato soup recipes might be complicated, this one keeps things easy without sacrificing taste. It’s one of those great recipes that proves comfort food doesn’t need to be difficult to be delicious.

A bowl of creamy potato soup garnished with shredded cheese, crispy bacon, and green onions

Why You’ll Love This Fully-Loaded Baked Potato Soup

This creamy baked potato soup is not only delicious but also incredibly simple to make. With minimal prep, you can enjoy a filling meal that’s loaded with toppings.

  • Quick and Easy: Made in just one pot with simple ingredients.
  • Rich and Flavorful: A creamy texture with crispy bacon, cheddar cheese, and fresh chives.
  • Perfect for Meal Prep: Store leftovers in an airtight container for an easy reheat.

Best Toppings for Baked Potato Soup

To get the best results, don’t hold back on the toppings! Try these classic options:

  • Bacon Bits: Crispy bacon adds crunch and smoky flavor.
  • Cheddar Cheese: The best way to get that classic loaded potato taste.
  • Sour Cream: Adds creaminess and tang.
  • Chives or Green Onions: Brings freshness and a mild onion flavor.
  • Cracked Black Pepper: A simple ingredient that enhances the taste.

A collection of easy potato soup ingredients and items laid out on a white surface

How to Make Fully-Loaded Baked Potato Soup

This easy soup recipe skips complicated steps and keeps it simple. No need for a roux—just blend for a smooth, creamy texture!

Ingredients:

  • 4 large russet potatoes, baked and peeled
  • 6 strips bacon, cooked and crumbled
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese
  • ½ cup sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Chopped chives for garnish

Instructions:

  1. Cook the Bacon: In a large stock pot, cook the bacon until crispy. Remove, crumble, and set aside.
  2. Sauté the Aromatics: In the same pot keeping at least 2 TBS of the bacon grease, add the chopped onion and cook until soft. Stir in garlic and cook for 30 seconds.
  3. Blend the Base: Add baked potatoes and chicken broth to the pot over medium or medium-high heat. Use an immersion blender or food processor to blend until smooth. If using a regular blender, work in batches.
  4. Add Dairy: Stir in milk, heavy cream, onion powder, salt, and black pepper.
  5. Melt the Cheese: Add shredded cheddar cheese and stir until melted and smooth.
  6. Final Touches: Remove from heat and mix in sour cream. Top with bacon and chives before serving.

Cooking and Prep Times for Baked Potato Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Storage and Reheating Potato Soup

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if needed.

Options for Easy Potato Soup

Make It Vegan

Turning this soup vegan is easy with a few swaps. Use vegetable broth instead of chicken broth for a plant-based base. Swap whole milk and heavy cream for full-fat unsweetened coconut milk or unsweetened almond milk.

For a creamy texture, blend in cashew cream or a little extra mashed potato. Replace cheddar cheese with vegan shredded cheese or nutritional yeast for a cheesy flavor. Instead of sour cream, try dairy-free yogurt or a squeeze of lemon.

Top with crispy coconut bacon or smoked paprika for a smoky touch. These simple swaps keep it rich, creamy, and delicious.

Variations to Easy Potato Soup

Change up this recipe to match your taste. For extra protein, add shredded chicken or browned sausage. Want a richer flavor? Stir in a little cream cheese or extra cheddar.

Make it heartier by mixing in corn, carrots, or chopped spinach. Love spice? Add diced jalapeños or a dash of cayenne pepper. Try using sweet potatoes instead of russet for a slightly sweeter twist.

Easy Potato Soup in a Crock-Pot

Making this soup in a Crock-Pot is simple. Just add diced potatoes, onion, garlic, broth, salt, and pepper to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Once the potatoes are soft, use an immersion blender to make it creamy. Stir in milk, heavy cream, and shredded cheese. Let it cook for another 15 minutes until everything is melted and smooth.

Mix in sour cream at the end for extra richness. Top with crispy bacon and chives before serving. It’s the perfect hands-off comfort meal!

Make It Chunky

If you prefer a heartier soup, skip the blender. Instead of pureeing, use a potato masher to lightly mash the cooked potatoes. Or just dice them into bite-sized bites, and don’t mash at all.

This keeps some chunks while still making the broth creamy.

Add extra ingredients like (ideally fresh) corn, diced carrots, or chopped leeks for a thicker bite. Stir in crispy bacon or shredded chicken for extra protein.

If the soup gets too thick, add a splash of broth or milk. This method gives you a rich, comforting soup with a satisfying, chunky texture.

Use Frozen Hashbrowns to Make It Even Easier!

Save time by using frozen hashbrowns instead of fresh potatoes. No peeling or chopping needed! Just pour them straight into the pot with your broth, onions, and seasonings.

Cook until the potatoes are soft, then stir in milk, cheese, and sour cream. Use shredded hashbrowns for a smoother soup or diced hashbrowns for a chunkier texture. Both work great!

Or use the immersion blender with either for a smooth soup.

This shortcut makes the recipe even faster without losing flavor. Perfect for busy weeknights or when you need a quick, comforting meal. Easy, delicious, and no extra prep required!

Final Thoughts

This easy creamy potato soup proves that cooking time doesn’t determine quality. In just one hour, you’ll have one of the best soups in your collection of favorite soup recipes.

Perfect anytime but especially yummy on a chilly day!

If you’re making it for the first time, don’t worry about getting everything perfect. Whether you use a potato masher or immersion blender, the potato mixture will turn out delicious. Remember to keep the heat at medium-low heat once it’s thickened.

You can swap chicken stock for vegetable broth, or Greek yogurt for a dollop of sour cream. Some cooks even add a pinch of cayenne pepper or white pepper for extra flavor.

Store your leftover soup in the fridge, and warm it up on chilly days. Just add a splash of milk when reheating to keep that velvety soup texture. Like most dairy-based soups, it’s even better the next day when the flavors have melded together.

This recipe is part of my 119 Hearty Winter Recipes You’ll Love When It Gets Cold. Just click that link to see all the amazing options!

Jeff Campbell

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