Creamy Loaded Baked Potato Soup Recipe – Easy Bacon & Garlic Croutons

Let me tell you, the aroma of sizzling bacon and buttery garlic drifting from my kitchen when I whip up this creamy loaded baked potato soup is pure joy. It’s the kind of smell that makes the whole house feel like a cozy blanket—rich, savory, and just a bit nostalgic. The first time I made this soup, I swear I was instantly transported back to chilly evenings at my grandma’s, where potato soup was more than just dinner—it was comfort, laughter, and everyone fighting for the last crispy crouton.

Honestly, the moment that first spoonful hit my lips (with gooey cheese, crunchy bacon, and those golden garlic croutons), I paused—just breathed it all in—and knew I’d stumbled onto something special. This isn’t just soup; it’s a full-on loaded baked potato experience, but in a steaming bowl you’ll want to hug. When I was knee-high to a grasshopper, I never appreciated how a simple potato could steal the show. Now, I wish I’d found this recipe years ago—especially for all those rainy weekends when nothing but a hearty, creamy soup would do.

My family can’t resist sneaking spoonfuls before it even hits the table. My kids practically hover near the stove waiting for the “official taste test” (and, you know, I can’t really blame them). Even my partner, who swears he’s “not a soup guy,” always ends up with seconds. This creamy loaded baked potato soup with bacon & garlic croutons is dangerously easy, heartwarmingly satisfying, and honestly—perfect for potlucks, busy weeknights, or just brightening up your Pinterest board with a little golden comfort food magic.

After testing it more times than I’ll admit (in the name of research, of course), it’s become a staple for family gatherings and gifting tins to neighbors. If you’re looking for pure, nostalgic comfort in a bowl, you’re going to want to bookmark this one. Feels like a warm hug every time.

Why You’ll Love This Creamy Loaded Baked Potato Soup

There are so many reasons this creamy loaded baked potato soup recipe stands out, trust me—I’ve made my fair share of soups over the years, and this one is always the first to disappear. Here’s why:

• Quick & Easy: Comes together in under 45 minutes, so it’s perfect for those busy weeknights or when the craving hits and you need comfort fast.
• Simple Ingredients: You don’t need fancy stuff. Potatoes, bacon, cheese, and a handful of pantry staples—everything’s easy to find and probably already in your kitchen.
• Perfect for Any Occasion: Whether it’s a chilly Sunday dinner, a casual get-together, or a holiday lunch, this soup fits right in. I’ve served it at everything from birthday parties to snow days.
• Crowd-Pleaser: Kids love the gooey cheese and crispy bacon, adults love the creamy texture and depth of flavor. It’s just one of those rare dishes everyone asks for seconds of.
• Unbelievably Delicious: Each spoonful blends velvety potatoes, sharp cheddar, smoky bacon, and garlicky croutons. The flavors are classic but somehow taste brand new every time.

What sets this creamy loaded baked potato soup apart? I use oven-roasted potatoes for a deeper flavor (not just boiled!), and blend in sour cream for that extra tang. The garlic croutons are homemade—crunchy, buttery, and so much better than anything store-bought. If you want a soup that tastes like a loaded baked potato got the royal treatment, this is it.

It’s the kind of comfort food that makes you close your eyes after the first bite. You know what I mean—pure satisfaction, but lighter and faster than you’d expect. I love how you can impress guests without breaking a sweat, or just turn a regular weeknight into a little celebration. This creamy loaded baked potato soup is a keeper, and honestly, it’s the one I wish I’d had on hand during every cold snap. Give it a try—you’ll see why it’s a family favorite!

What Ingredients You Will Need

This creamy loaded baked potato soup recipe relies on simple, wholesome ingredients to deliver bold flavor and satisfying texture—without any fuss. Most are pantry staples, and you can swap or substitute as needed (I’ll give tips below!).

• For the Soup Base:
• Russet potatoes, 2 lbs (900 g), scrubbed and diced (for classic texture and flavor)
• Yellow onion, 1 medium (adds sweetness and depth)
• Celery stalks, 2 (for a bit of earthiness)
• Carrots, 2 medium (optional, for color and sweetness)
• Garlic cloves, 4, minced (flavor powerhouse—you can use roasted for extra depth)
• Chicken broth, 4 cups (960 ml) (I like low-sodium; use vegetable broth for vegetarian)
• Whole milk, 2 cups (480 ml) (for creaminess—you can swap for half-and-half or dairy-free options)
• Sour cream, 1 cup (240 g) (adds tang and smoothness; Greek yogurt works too)
• Unsalted butter, 3 tbsp (42 g) (for sautéing and richness)
• All-purpose flour, 3 tbsp (24 g) (thickens the soup)
• Salt & pepper, to taste (I start with 1 tsp salt and ½ tsp pepper)
• Loaded Toppings:
• Cheddar cheese, 1½ cups (170 g), shredded (sharp cheddar for best punch)
• Bacon, 8 slices (cooked until crispy, then chopped)
• Green onions, 4, sliced (for freshness and color)
• Chives, 2 tbsp, chopped (optional, but so tasty)
• For the Garlic Croutons:
• Day-old French bread, 2 cups, cubed (about ½ loaf; sourdough works too)
• Olive oil, 3 tbsp (45 ml)
• Garlic powder, 1 tsp (or 2 fresh cloves, finely minced)
• Salt, ¼ tsp
• Fresh parsley, 1 tbsp, chopped (optional, for color)

Ingredient Tips: I usually go for Idaho or Russet potatoes; they give the best creamy texture. If you want to lighten it up, swap half the potatoes for cauliflower. For gluten-free, use cornstarch instead of flour. Dairy-free friends, unsweetened almond milk and non-dairy sour cream are solid swaps. I’m partial to Tillamook cheddar—melts nicely and packs flavor. And, honestly, homemade croutons are worth the little bit of extra effort.

Seasonal note: In summer, add fresh corn kernels for a sweet crunch. In winter, a pinch of smoked paprika is fantastic. This creamy loaded baked potato soup is flexible, so don’t be afraid to play with what you’ve got!

Equipment Needed

• Large soup pot or Dutch oven: You’ll want something heavy-bottomed to prevent sticking and give you room for stirring. I use my old enameled Dutch oven—it’s seen a lot of soup action!
• Baking sheet: Essential for making those garlic croutons. If you don’t have one, an oven-safe pan works in a pinch.
• Cutting board and sharp knife: For dicing veggies and bread. A good knife makes all the difference.
• Wooden spoon or heatproof spatula: For stirring the soup base and scraping up any tasty bits.
• Potato masher or immersion blender: For smoothing the soup. I prefer the masher for a rustic texture, but the blender works for extra creaminess.
• Measuring cups and spoons: Precision is key, especially for thickening the soup just right.
• Small skillet: For frying bacon (if you want to keep the grease separate from the soup).

If you’re missing an immersion blender, a regular blender does the trick—just cool the soup a bit before blending to avoid hot splatters. Budget tip: I started out using thrift store cookware, and it worked just fine. Clean your Dutch oven with warm water and a soft sponge to keep the enamel happy.

Preparation Method

1. Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss diced potatoes with 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet and roast for 20 minutes, turning halfway. When golden and tender, remove from oven. (Roasting deepens flavor—don’t skip!)
2. Make the Garlic Croutons: While potatoes roast, cube bread and toss with olive oil, garlic powder, salt, and parsley. Spread on a separate baking sheet. Bake for 10-12 minutes until crisp and golden, stirring once. Set aside. (They’ll smell irresistible; try not to eat them all!)
3. Sauté Veggies & Bacon: In your soup pot, cook chopped bacon over medium heat until crispy (about 7-8 minutes). Remove bacon with a slotted spoon; drain on paper towels. Pour off most of the bacon fat, leaving 1 tbsp for extra flavor. Add butter, then sauté onion, celery, and carrots until soft (about 5 minutes). Toss in garlic and cook for another minute. (If the veggies start sticking, add a splash of broth.)
4. Build the Soup Base: Sprinkle flour over veggies; stir well and cook for 2 minutes (this keeps the soup smooth and thickens it). Slowly whisk in chicken broth, scraping up any stuck bits. Add roasted potatoes. Bring to a gentle boil, then reduce to simmer for 10 minutes.
5. Make it Creamy: Stir in milk and sour cream. Simmer another 5 minutes. Use a potato masher for a chunky, rustic texture, or blend half the soup for extra creaminess. Taste and add salt/pepper as needed. (The soup should smell rich and look velvety.)
6. Add Cheese & Bacon: Off the heat, stir in shredded cheddar until melted. Fold in half the crispy bacon (reserve the rest for topping). Soup will thicken slightly as cheese melts.
7. Serve & Garnish: Ladle soup into bowls. Top generously with garlic croutons, remaining bacon, green onions, chives, and extra cheese. (Honestly, the toppings make this soup—don’t skimp!)

Prep notes: If your soup is too thick, add a splash more milk or broth. Too thin? Let it simmer uncovered for a few minutes. If the soup starts to stick, lower the heat—trust me, burnt potatoes are no fun. For extra flavor, sprinkle smoked paprika or cayenne right before serving.

Efficiency tip: Prep toppings while the soup simmers. Croutons can be made ahead and stored in an airtight container. If you want to save time, use pre-cooked bacon, but fresh is always tastier!

Cooking Tips & Techniques

Here’s what I’ve learned (sometimes the hard way!) making creamy loaded baked potato soup over the years:

• Roasting potatoes instead of boiling gives a deeper, almost caramelized flavor. If you’re in a hurry, you can boil, but trust me, the extra step makes a big difference.
• Don’t rush the flour step—let it cook for a couple of minutes so you don’t end up with a raw flour taste. I learned this after a few batches that tasted oddly “doughy.”
• Layering flavors is key. Using some bacon fat to sauté your veggies adds complexity and that smoky undertone. If you’re skipping bacon, add a pinch of smoked paprika.
• Multitasking: Make toppings while potatoes roast and veggies sauté. It keeps things moving and means you’re not stuck in the kitchen all night.
• Consistency: If you want ultra-thick soup, let it simmer longer and mash more potatoes. For a silky texture, blend half—or all—of the soup. I usually blend half and leave some chunks for interest.
• Cheese matters: Use a good quality sharp cheddar. Pre-shredded works, but freshly grated melts smoother and tastes better.
• Troubleshooting: If soup is bland, try a splash of Worcestershire sauce or a sprinkle of garlic powder. If too salty, add a peeled raw potato and simmer for 10 minutes—it’ll soak up excess salt.
• Personal fail: Once, I forgot to stir and the bottom scorched. Now, I keep the heat lower and stir often—especially after adding cheese!

Don’t be afraid to adjust as you go. Cooking is part art, part science—sometimes you just need to trust your senses. If the soup smells heavenly and looks creamy, you’re on the right track!

Variations & Adaptations

One of the joys of creamy loaded baked potato soup is just how customizable it is. Here are some of my favorite twists:

• Vegetarian Option: Skip the bacon and use vegetable broth. Add smoked paprika and sautéed mushrooms for that “umami” kick.
• Gluten-Free: Use cornstarch or potato starch instead of flour for thickening. Serve with gluten-free bread croutons or omit croutons altogether.
• Low-Carb: Swap half the potatoes for cauliflower florets. It’s surprisingly creamy and cuts carbs without sacrificing flavor.
• Seasonal Swaps: In summer, add fresh corn or roasted red peppers for sweetness. In winter, toss in a handful of frozen peas or diced ham for extra heartiness.
• Flavor Boosters: Stir in a dollop of cream cheese for extra richness, or add a dash of hot sauce for heat.
• Allergen Substitutions: Use dairy-free milk and sour cream (like coconut or oat-based) for lactose-free comfort. For nut allergies, avoid almond milk—stick to oat or soy.

Personal favorite? I sometimes add a handful of crispy fried shallots on top along with the croutons—adds a whole new level of crunch and flavor. Don’t be shy about mixing and matching. This creamy loaded baked potato soup is forgiving, so make it yours!

Serving & Storage Suggestions

This soup is best served piping hot, right out of the pot. Ladle generously into big bowls, pile on toppings, and let the croutons soak just a bit (they stay crisp on top!). I love pairing it with a crisp green salad and a glass of chilled cider—simple, but it works.

To store, cool soup completely and transfer to an airtight container. Refrigerate for up to 4 days. Croutons should be kept in a separate container at room temperature to stay crunchy. Soup also freezes well—just skip the toppings before freezing. Defrost overnight and reheat gently over medium heat, stirring so it doesn’t scorch.

Reheat individual portions in the microwave (covered, 2-3 minutes, stirring halfway) or on the stovetop. Add a splash of milk if it thickens up too much. Flavors deepen after a day or two, so leftovers are even tastier. Honestly, I sometimes think the soup is better the next day—it’s like all the flavors get together and have a party!

Nutritional Information & Benefits

Each serving of creamy loaded baked potato soup (about 1½ cups) provides roughly:

• Calories: 375
• Protein: 13 g
• Fat: 18 g
• Carbohydrates: 38 g
• Fiber: 3 g

Potatoes are a great source of potassium and vitamin C, while the soup’s dairy and bacon add protein and calcium. If you use cauliflower, you’ll boost fiber and cut carbs. For gluten-free or low-carb diets, swap flour and potatoes as suggested above. Allergens include dairy, gluten (unless adapted), and pork—so read labels and choose substitutions as needed.

From my wellness perspective, this soup is pure comfort—satisfying, nourishing, and great for a winter pick-me-up. Just remember: everything in moderation, and always listen to your body.

Conclusion

If you’re craving comfort food that’s hearty, flavorful, and ridiculously easy, this creamy loaded baked potato soup with bacon & garlic croutons is worth every spoonful. It’s the kind of recipe you’ll come back to again and again—whether you’re cooking for family, friends, or just yourself on a cozy night in.

Feel free to tweak the toppings, play with the flavors, and make it your own. That’s half the fun! Personally, I love how this soup brings people together—every bowl feels like a tiny celebration, no matter how ordinary the day.

So go ahead, give it a try, and let me know how you adapt it. Drop a comment below if you have creative twists, family secrets, or just want to share your soup success. I can’t wait to hear how it turns out for you—warm wishes and happy cooking!

FAQs

Can I make creamy loaded baked potato soup ahead of time?

Absolutely! Prepare the soup as directed, cool, and refrigerate. Just reheat gently and add toppings fresh before serving. Croutons are best made the day you’ll eat them.

What potatoes work best for this recipe?

Russet or Idaho potatoes are classic—they get creamy and break down nicely. Yukon Golds add a buttery flavor if you want to mix it up.

How do I make this soup vegetarian?

Skip the bacon and use vegetable broth. Add smoked paprika and sautéed mushrooms for extra depth and a little “meaty” flavor.

Can I freeze loaded baked potato soup?

Yes! Let the soup cool, skip the toppings, and freeze in airtight containers. Thaw overnight in the fridge and reheat gently. Add fresh toppings after reheating.

What’s the best way to reheat leftovers?

Reheat soup on the stovetop over medium heat, stirring often. If it thickens too much, add a splash of milk or broth. Microwave works for single servings—just stir halfway through heating.

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