Go Back
–+ servings
Merry

Creamy Loaded Baked Potato Soup

Warm, creamy, and packed with flavor, this Loaded Baked Potato Soup brings all the deliciousness of a loaded baked potato into a hearty, comforting bowl. Topped with crispy bacon, cheddar cheese, and fresh chives, it’s a satisfying dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 medium russet potatoes washed and dried
  • 1 small head cauliflower about 3 ½ cups or 16 ounces, stem removed and cut into florets
  • 1 ½ cups chicken broth
  • 1 ½ cups 1% reduced-fat milk
  • Kosher salt and freshly cracked black pepper to taste
  • ½ cup light sour cream
  • 10 tablespoons reduced-fat shredded sharp cheddar cheese
  • 6 tablespoons chopped chives divided
  • 3 slices center-cut bacon cooked and crumbled (or turkey bacon if preferred)

Method
 

Cook the Potatoes:
  1. Pierce the potatoes several times with a fork.
  2. Microwave on high for 5 minutes, turn over, and microwave for another 3–5 minutes until tender.
  3. Alternatively, bake at 400°F for 1 hour, or until tender. Allow to cool, then peel the potatoes.
Steam the Cauliflower:
  1. In a large pot, steam the cauliflower with water until tender, about 8–10 minutes.
  2. Drain and return the cauliflower to the pot.
Combine Base Ingredients:
  1. Add the chicken broth, milk, and peeled potatoes to the pot with the steamed cauliflower.
  2. Place over medium heat and bring the mixture to a gentle boil.
Blend the Soup:
  1. Use an immersion blender to puree the soup until smooth and creamy.
  2. Stir in the sour cream, half of the chopped chives, and season with salt and pepper to taste.
Simmer and Serve:
  1. Reduce the heat to low and simmer for another 5–10 minutes, stirring occasionally.
  2. Remove from heat and ladle about 1 cup of soup into each serving bowl.
Add Toppings:
  1. Top each serving with 2 tablespoons of shredded cheddar cheese, the remaining chives, and crumbled bacon. Serve immediately and enjoy!

Notes

  • Make It Ahead: Prepare the soup and store it in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of milk or broth if needed.
  • Vegetarian Version: Replace chicken broth with vegetable broth and omit bacon.
  • Extra Toppings: Add a dollop of Greek yogurt, green onions, or crushed croutons for added flavor.
  • Freezing: The soup can be frozen for up to 3 months, but the texture may change slightly upon reheating.

Tried this recipe?

Let us know how it was!