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The Ultimate Loaded Baked Potato Soup: A Hearty and Cheesy Comfort Food Classic

There’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort, especially when the crisp air of autumn begins to signal colder days ahead. For my family, and particularly for my oldest daughter and me, soup isn’t just a meal; it’s a cherished ritual. We share an undeniable passion for hearty, flavorful soups, and frankly, we could happily enjoy them every single day. As soon as the leaves start to turn and the temperatures dip, our craving for a comforting bowl intensifies. Just last week, my daughter casually mentioned, “Mom, it feels like ages since we had your potato soup. You really should make it soon!”

That subtle hint was all the inspiration I needed. There’s something truly magical about seeing the joy a simple meal can bring. When I finally called her last night while she was still at work to tell her the wonderful news – “I made potato soup!” – her excitement was palpable. The satisfied “Mmmmm” when she took her first spoonful after getting home spoke volumes. “I know you only told me a couple of hours ago,” she exclaimed, “but it honestly feels like I’ve been waiting a week for this!” That’s the power of a truly delicious, soul-warming loaded baked potato soup.

This recipe for Loaded Baked Potato Soup isn’t just a meal; it’s an experience. It’s rich, creamy, and packed with the comforting flavors of a perfectly baked potato, transformed into a smooth, velvety soup. Topped generously with even more shredded cheese and crispy bacon, it’s a delightful dish that truly lives up to its “loaded” name. What’s even better is its versatility: you can effortlessly prepare this delicious soup either on your stovetop for a quicker meal or in your trusty crock pot for a hands-off, all-day simmer that fills your home with an irresistible aroma.

Why You’ll Love This Loaded Baked Potato Soup

This isn’t just any potato soup; it’s a celebration of classic comfort food. Here’s why this recipe will quickly become a family favorite:

**Incredibly Creamy Texture:** Thanks to a clever combination of ingredients like sour cream and cream of celery soup, this soup achieves a luscious, velvety texture that coats your palate with every spoonful.
**Rich, Savory Flavor:** The foundation of sautéed vegetables (celery, carrots, onion) combined with hearty potatoes and savory chicken broth creates a deeply satisfying base. The addition of cheese melts in to create an unparalleled richness.
**Perfectly “Loaded” Toppings:** Just like a classic baked potato, this soup is elevated by its toppings. Crisp bacon pieces and a generous sprinkle of sharp cheddar cheese are non-negotiable for that authentic “loaded” experience. Feel free to add green onions or chives for a fresh, oniony kick.
**Versatile Preparation:** Whether you’re in a hurry and prefer the stovetop method or want the convenience of a slow cooker, this recipe adapts beautifully to both. This flexibility makes it perfect for busy weeknights or lazy weekend meals.
**Customizable for Dietary Needs:** While bacon is a staple for the “loaded” version, it’s an optional topping. This soup can easily be made meatless by omitting the bacon, making it a fantastic option for Lent or for vegetarian guests.
**Hearty and Filling:** This soup is substantial enough to be a meal on its own, especially when served with a side of crusty bread. It’s perfect for satisfying hungry appetites and keeping you warm on chilly evenings.

Key Ingredients for the Perfect Loaded Potato Soup

The magic of this soup comes from a combination of simple yet flavorful ingredients:

**Potatoes:** The star of the show! Russet or Yukon Gold potatoes are ideal for their starchiness, which helps create a thick, creamy soup. Peeling and cubing them ensures even cooking.
**Aromatics (Celery, Carrots, Onion):** This classic mirepoix forms the flavor base of the soup, adding depth and a subtle sweetness when sautéed in butter.
**Butter:** Used for sautéing the vegetables, butter adds richness and enhances the overall flavor profile.
**Chicken Broth:** Provides the liquid base and savory notes. You can use vegetable broth for a vegetarian version (just ensure your cream of celery soup is also vegetarian).
**Cream of Celery Soup:** This canned soup contributes to the creamy texture and adds an extra layer of savory flavor without needing to make a roux from scratch. It’s a convenient shortcut for a rich consistency.
**Sour Cream:** The secret to the soup’s incredible tang and velvety smoothness. It’s added at the end to prevent curdling and ensure a luxurious finish.
**Cheddar Cheese:** Shredded cheddar cheese melts beautifully into the soup, adding that unmistakable cheesy goodness. Dividing it allows for some to be incorporated into the soup and some reserved for topping.
**Salt and Pepper:** Essential for seasoning and bringing out all the wonderful flavors. Adjust to your taste.
**Toppings (Bacon Pieces, Extra Shredded Cheddar):** These are what make it “loaded”! Crispy bacon bits add a salty, smoky crunch, while extra cheese makes every bite extra decadent.

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Close up of a warm bowl of Loaded Baked Potato Soup, ready to be served.

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Loaded Baked Potato Soup

Indulge in this ultimate comfort food! A rich, creamy, and cheesy potato soup, perfectly “loaded” with your favorite toppings like crispy bacon and extra shredded cheddar cheese.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Course: Main Course, Soup

Cuisine: American

Keyword: baked potato soup, cheesy potato soup, comfort food, loaded potato soup, potato soup recipe

Servings: 8 servings

Calories: 486kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

4 large stalks of celery finely chopped
1 cup carrots diced
1 large yellow onion diced
4 medium to large potatoes peeled and cubed into 1-inch pieces (Russet or Yukon Gold recommended)
4 Tablespoons unsalted butter
32 oz low-sodium chicken broth (or vegetable broth for a meatless version)
2 cans (10.5 oz each) cream of celery soup
16 ounces full-fat sour cream
2 cups shredded sharp cheddar cheese divided (1.5 cups for soup, 0.5 cup for topping)
Salt and freshly ground black pepper to taste
Crispy bacon pieces for topping (optional)
Additional shredded cheddar cheese for topping
Fresh chives or green onions chopped, for garnish (optional)

Instructions (Stovetop Method)

**Prepare the Aromatics:** In a large, heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the chopped celery, diced onion, and diced carrots. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant. This step is crucial for building a deep flavor base for your soup.
**Simmer the Potatoes:** Add the peeled and cubed potatoes to the pot with the sautéed vegetables. Pour in the chicken broth, ensuring the potatoes are just covered. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for approximately 20-25 minutes, or until the potatoes and carrots are fork-tender. The exact time may vary depending on the size of your potato cubes.
**Create the Creamy Base:** Once the vegetables are tender, remove the pot from the heat (or keep on very low). Stir in the two cans of cream of celery soup and the 16 ounces of sour cream until well combined and smooth. Be gentle when stirring to avoid excessive mashing of the potatoes if you prefer some chunks.
**Melt the Cheese:** Add 1.5 cups of the shredded sharp cheddar cheese to the soup. Stir continuously until the cheese is completely melted and incorporated, creating a rich, gooey consistency. Season the soup with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed, remembering that chicken broth and canned soup can already contain sodium.
**Serve and Garnish:** Ladle the hot, creamy loaded baked potato soup into bowls. Generously top each serving with the remaining 0.5 cup of shredded cheddar cheese and plenty of crispy bacon pieces. For an extra touch of freshness and color, sprinkle with chopped chives or green onions if desired. Serve immediately and enjoy!

Notes & Pro Tips

**Slow Cooker / Crock Pot Method:** This recipe is fantastic in a slow cooker for a more hands-off approach. To prepare, simply sauté the celery, onion, and carrots in butter on the stovetop as directed in step 1. Transfer these vegetables to your crock pot. Add the cubed potatoes and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are very tender. About 30-60 minutes before serving, stir in the cream of celery soup, sour cream, and 1.5 cups of shredded cheddar cheese until everything is heated through and the cheese is melted. Season with salt and pepper. Serve hot with your favorite toppings. This method is perfect for developing deep flavors and a wonderfully creamy texture.
**Potato Consistency:** If you prefer a smoother soup, you can use an immersion blender directly in the pot to blend some or all of the potatoes to your desired consistency. For a chunkier soup, gently mash some of the potatoes with a potato masher against the side of the pot before adding the dairy.
**Cheese Selection:** While sharp cheddar is traditional and highly recommended for its flavor, feel free to experiment with other cheeses like Colby Jack, Monterey Jack, or even a smoked Gouda for a different twist.
**Making it Meatless (Lent-Friendly):** This soup is easily adaptable for a meatless meal. Simply omit the bacon topping (or use vegetarian bacon bits) and ensure you use vegetable broth instead of chicken broth. It’s a flavorful and hearty option for Lent or any vegetarian preference.
**Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
**Reheating:** Reheat gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of milk or broth to thin it out if it has thickened too much in the fridge. Avoid boiling aggressively to prevent the sour cream from separating.

Nutrition

Serving Suggestions for Your Loaded Baked Potato Soup

While this Loaded Baked Potato Soup is incredibly satisfying on its own, here are a few ideas to make it a complete and memorable meal:

**Crusty Bread:** A warm, crusty baguette or a loaf of artisan bread is perfect for dipping into the rich, creamy broth.
**Side Salad:** A light, refreshing green salad with a vinaigrette dressing provides a lovely contrast to the hearty soup.
**Cornbread:** Sweet cornbread or savory cornbread muffins can be a wonderful accompaniment, adding another layer of comforting flavor.
**Grilled Cheese Sandwiches:** For the ultimate comfort food pairing, serve small grilled cheese sandwiches alongside your soup for dipping.

Variations to Customize Your Soup

This recipe provides a fantastic base, but don’t hesitate to make it your own with a few tweaks:

**Spice It Up:** Add a pinch of cayenne pepper, a dash of hot sauce, or finely diced jalapeños (seeded for less heat) when sautéing the vegetables for a spicy kick.
**Add More Veggies:** Feel free to incorporate other vegetables like diced bell peppers, corn kernels, or even a handful of spinach during the simmering stage.
**Different Cheeses:** While cheddar is traditional, experiment with other melting cheeses like Monterey Jack, white cheddar, or a smoked gouda for a unique flavor.
**Herb Power:** A sprinkle of fresh parsley or chives at the end adds a touch of freshness and vibrant color.
**Creaminess Factor:** For an even richer soup, you can add a splash of heavy cream along with the sour cream.

This Loaded Baked Potato Soup truly embodies the essence of comfort food. It’s a dish that brings smiles, warmth, and satisfies even the deepest cravings. Whether you’re cooking it for a cozy family dinner or a gathering with friends, its rich flavors and inviting aroma are sure to be a hit. So go ahead, embrace the joy of homemade soup, and make this cheesy, bacon-topped masterpiece a staple in your kitchen!