Loaded Baked Potato Soup

My aunt brought this soup to a family gathering last winter, and I watched people actually pause mid-conversation to focus on their bowls. There's something about the combination of creamy potato soup base with that unmistakable funeral potatoes richness that just stops you in your tracks. When she finally shared the recipe, I realized it was her clever way of turning that beloved casserole into something you could actually spoon into your mouth without feeling like you were eating straight butter and cheese. Of course, that didn't stop me from ladling an extra serving.

I made this for a potluck during the first real cold snap of the season, and someone actually asked if I'd been making it professionally. The moment their face registered that first taste was worth every potato I'd peeled that afternoon. Someone else went back for thirds and didn't even bother with the other dishes on the buffet.

Ingredients

• Russet potatoes (2 lbs): These starchy gems are what you want here because they break down into that cloud-like creaminess without turning grainy, and they're sturdy enough to hold their shape in chunks too.
• Yellow onion and celery (1 medium, 2 stalks): This humble duo is your flavor foundation, and sautéing them first coaxes out sweetness that becomes the backbone of everything else.
• Garlic (2 cloves): Just enough to whisper in the background without overwhelming, added after the softer vegetables so it doesn't burn.
• Unsalted butter (4 tbsp): Your starting fat for sautéing, and it carries flavors way better than oil ever could.
• Whole milk and heavy cream (1 cup each): The milk keeps things from being too heavy, while the cream is what makes people close their eyes when they taste it.
• Cream cheese and sour cream (4 oz and 1 cup): These are the secret weapons that give you that funeral potatoes richness without needing a pound of actual potatoes in the dairy section.
• Sharp cheddar cheese (1.5 cups shredded, plus 1 cup for topping): Sharp is essential here because mild cheddar disappears into the background, but sharp actually announces itself.
• Broth (4 cups): Use vegetable or chicken depending on your mood, but keep it low-sodium so you control the salt story.
• Smoked paprika (1/4 tsp): This tiny amount adds a whisper of smokiness that makes people ask what your secret ingredient is.
• Kettle-cooked potato chips (1.5 cups crushed): These are your textural finale, and kettle-cooked holds up better to hot soup than delicate chips.
• Bacon, chives, and extra sour cream for topping: These finishing touches are where the loaded baked potato part really shines.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Build your flavor base:

Melt butter in a large pot over medium heat, then add your diced onion and celery. You'll know they're ready when the onion turns translucent and you can actually smell that sweet, cooked vegetable aroma filling your kitchen. Stir in the garlic and let it cook just long enough that it's fragrant but not browned, about one more minute.

Simmer the potatoes:

Add your diced potatoes to the pot along with the broth, salt, pepper, and smoked paprika. Bring everything to a rolling boil, then turn the heat down and let it bubble gently uncovered for about twenty minutes until a fork slides through the potatoes without any resistance. This is when your kitchen starts smelling like something serious is happening.

Create your texture:

Using a potato masher or immersion blender, break down some of the potatoes right in the pot while leaving plenty of chunks behind. This is where you decide how chunky versus creamy you want your soup, and there's no wrong answer here. I usually aim for roughly half the potatoes mashed.

Make it creamy and rich:

Reduce the heat to low and stir in the milk, heavy cream, softened cream cheese, sour cream, and shredded cheddar all at once. Keep stirring constantly and watch as the cream cheese dissolves and the whole thing transforms into this luxurious, golden soup that coats the back of a spoon. This takes about five to seven minutes, and you'll know it's ready when you don't see any little white cream cheese pieces anymore.

Taste and season:

Before you serve a single bowl, taste it and decide if it needs more salt or pepper. This is your moment to make it yours, not a recipe's.

Save

There was a quiet moment during that potluck when someone took their first spoonful and just stopped, and I realized this soup had become the kind of thing that makes people actually present instead of just eating to be polite. That's when food stops being ingredients and becomes a small moment of connection.

The Loaded Baked Potato Magic

This soup exists because someone brilliant realized that the best parts of a loaded baked potato are actually the toppings and the creamy insides, not the potato skin itself. By turning it into a soup, you get all that richness distributed through every spoonful instead of concentrated in one giant carb. The crispy chips on top give you that skin-like contrast your mouth was actually craving all along.

Customization Without Losing the Soul

I've made this with jalapeños for people who wanted heat, and it absolutely transforms the whole experience without overshadowing the creamy base. Greek yogurt works beautifully if you want something lighter, though it does make the texture slightly less indulgent. The beauty of this recipe is that it's flexible enough to bend to your preferences while staying fundamentally itself.

Serving and Storage Wisdom

This soup actually tastes even better the next day once all the flavors have gotten to know each other in the refrigerator. Just reheat it gently over low heat, stirring occasionally, and add a splash of milk if it's thickened up more than you'd like. The toppings are where the real magic happens when you're serving, so don't be shy with the cheese, chips, bacon, and sour cream.

• Store leftover soup in an airtight container for up to four days, though the potato chips topping should only go on fresh bowls right before eating.
• If you're making this ahead for a gathering, prepare the soup base completely and keep it separate from toppings until serving time.
• This soup freezes beautifully for up to three months, but freeze it without the sour cream and fresh chives for best results.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

This soup became the dish I reach for when I want to feed people something that feels both indulgent and comforting, the kind of thing that makes a meal feel like an actual occasion. Every time I make it, someone asks for the recipe, and I'm always happy to share.

Kitchen Q&A

→ Can I make this soup vegetarian?

Yes, simply omit the bacon and use vegetable broth to keep it vegetarian without losing flavor.

→ What gives the soup its creamy texture?

The combination of heavy cream, sour cream, cream cheese, and shredded cheddar melts into the potatoes, creating a rich, creamy consistency.

→ How do I make the soup thicker or chunkier?

Mash some of the cooked potatoes directly in the pot while leaving others diced for a hearty texture that is creamy yet chunky.

→ What are the best toppings to serve with this soup?

Crushed kettle-cooked potato chips, extra shredded cheddar, crumbled bacon, and fresh chopped chives add texture and flavor contrasts.

→ Can I add spice to this dish?

Yes, try adding diced jalapeños to the base for a spicy kick that complements the creamy, cheesy flavors.