Loaded Baked Potato Soup
Some nights call for a bowl of something warm, creamy, and deeply comforting — and this loaded baked potato soup answers every time. It has all the best parts of a fully loaded baked potato: fluffy russet potatoes, sharp cheddar, cool sour cream, and snappy green onions, folded into one silky, steaming bowl.
What makes this version special is the texture. Part of the potatoes get mashed right in the pot for body, while the rest stay in tender chunks, so every spoonful lands somewhere between soup and stuffed potato. A swirl of cream and a handful of cheddar at the end turn it from humble to irresistible.
It comes together in one pot in under an hour, uses pantry staples, and feeds a hungry crowd — the kind of weeknight dinner that gets requested on repeat once the weather cools down. Ladle it up, add the toppings, and watch it disappear.
Why You’ll Love This Recipe
- All the loaded-potato flavor — cheddar, sour cream, and green onions in every bowl
- Creamy yet chunky — mashed and chunky potatoes for the perfect texture
- One-pot dinner — everything cooks in a single Dutch oven in under an hour
- Naturally gluten-free and vegetarian — thickened with potatoes, not flour
- Kid-friendly and crowd-pleasing — set out toppings and let everyone build their bowl
Ingredients
- 3 tablespoons (45 g) unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 large russet potatoes (about 3 pounds / 1.4 kg), peeled and cut into 1-inch cubes
- 5 cups (1.2 L) vegetable broth
- 1 1/2 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 cup (240 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 1 1/2 cups (150 g) shredded sharp cheddar cheese, plus more for serving
- 1/2 cup (120 g) sour cream, plus more for serving
- 4 green onions, thinly sliced
Instructions
- Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
- Add the cubed potatoes, vegetable broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce the heat to a steady simmer. Cook until the potatoes are very tender when pierced with a fork, 20–25 minutes.
- Mash about half of the potatoes directly in the pot with a potato masher for a thick, creamy base. Leave the rest in chunks — this is what gives the soup its signature loaded-baked-potato texture.
- Stir in the milk and heavy cream and let the soup warm through for 2–3 minutes, keeping it at a gentle simmer. Do not boil hard once the dairy is in.
- Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until each addition melts before adding the next. Stir in the sour cream until smooth.
- Taste and adjust the salt and pepper. Ladle into warm bowls and top generously with extra cheddar, dollops of sour cream, and a shower of sliced green onions.
Tips for Success
- Russets are the move. Their high starch content breaks down into a naturally creamy soup. Waxy potatoes stay firm and give a thinner result.
- Control the thickness yourself. Mash more potatoes for a thick chowder-style soup, or fewer for a brothier bowl. A few minutes of simmering also reduces and thickens it.
- Add cheese off the heat. Boiling cheese after it melts can make it greasy and grainy. Residual heat is plenty to melt it smoothly.
- Grate your own cheddar. Pre-shredded cheese is coated with anti-caking starch and melts poorly. A block and a box grater give you silkier soup.
- Season at the end. Potatoes absorb salt as they cook, so taste after the dairy and cheese go in and adjust before serving.
Variations
- Smoky bacon style (non-vegetarian): stir in 6–8 slices of cooked, crumbled bacon with the toppings.
- Broccoli-cheddar twist: add 2 cups of small broccoli florets with the potatoes for the last 10 minutes of simmering.
- Spicy kick: swap the smoked paprika for 1 teaspoon chipotle powder, or finish with hot sauce.
- Extra-veggie: stir in a cup of frozen corn or peas when you add the milk.
- Loaded skins on top: crisp up potato peels with olive oil and salt at 400°F (200°C) for 15 minutes and crumble over the bowls.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, stirring often — the soup thickens as it sits, so add a splash of milk or broth to loosen it. Freezing is not recommended, as the dairy and potatoes can turn grainy when thawed.
FAQ
Can I make this in a slow cooker? Yes. Add everything except the milk, cream, cheddar, and sour cream to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender. Mash, stir in the dairy and cheese, and serve.
Why is my potato soup gummy? Over-mashing releases too much starch and turns the texture gluey. Mash only about half the potatoes, and use a masher — not a blender or food processor.
Can I use a different potato? Yukon Golds work well and give a slightly buttery result, though the soup will be a touch thinner. Avoid red or new potatoes, which are too waxy to break down properly.
How do I keep the cheese from clumping? Take the pot off the heat first, use freshly grated cheddar, and add it in small handfuls, stirring until smooth before adding more.
Recipe Card
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 6
- Estimated calories per serving: ~480
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Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!
