This dreamy Loaded Baked Potato Soup is the ultimate comfort food, bringing together a classic baked potato’s creamy, cheesy goodness in soup form. This rich and hearty dish is perfect for cold weather, offering all the flavors you love—crispy (vegan) bacon, sharp cheddar, and creamy sour cream—all in one cozy bowl. If you’re looking for a warming soup recipe to make this winter, this is the one.

I love a baked potato loaded up with cheese and sour cream as much as the next person, and this recipe takes all of that and turns it into a cozy soup recipe that is absolute perfection for the winter months. 

The toppings are the real key for this recipe – grated cheese, some vegan bacon bits, crispy onions, sour cream, and fresh chives or spring onions are a must! 

For more potato goodness, try this loaded sweet potato recipe or these French onion-loaded potatoes.

Ingredient Notes

The exact quantities are listed in the recipe card below. Here’s a closer look at the key ingredients and substitutions:

• Baking Potatoes: Russet or Yukon Gold work best for a creamy texture.
  
• Vegan Bacon Lardons: Adds a smoky, crispy element. You can substitute with regular bacon if you’re not vegetarian or crispy chickpeas if you’d rather avoid “fake” meats.
  
• Cheese: A sharp mature cheddar cheese gives the soup the best flavor, but you can use a blend of cheeses for variety. Adding in some mozzarella can give it a delicious cheese pull!
  
• Sour Cream or Crème Fraîche: Adds tang and creaminess. Greek yogurt is a great substitute as a low-fat topping but I would recommend omitting it from the soup itself.
  
• Vegetable Stock & Milk: A mix of these ensures a rich but balanced broth. You could also add some heavy cream if you want a thicker, more indulgent soup.
  
• Seasonings: I use a blend of garlic and onion powder, oregano, smoked paprika, and black pepper for this recipe. You could add some chili powder for more spice, or some curry powder for a fun twist on this recipe.

Variations & Substitutions

• Make it Vegan: Use dairy-free cheese, plant-based sour cream, and non-dairy milk to make a vegan-loaded baked potato soup recipe.
  
• Change up the toppings: You can add whatever toppings you like to this recipe. You could stir in some white beans for a baked beans vibe, add some crumbled sausages or another protein, load it up with roasted vegetables, or add some crunchy croutons for a carby addition.

How To Make This Loaded Baked Potato Soup

Here’s a quick overview of making this soup – scroll down to the recipe card for the exact recipe and ingredient quantities.

Step 1) Cook the Vegan Bacon

 Heat the oil in a large Dutch oven and add the vegan bacon lardons. Fry them for 3-4 minutes, stirring often, until crispy. Remove from the pan with a slotted spoon, leaving the oil in the pan.

Step 2) Sauté the Vegetables

Add the butter to the pan and let it melt. Stir in the diced onion and celery, sautéing for 5 minutes until softened. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir well to coat. Add the seasonings, then gradually pour in the milk and vegetable stock, stirring continuously.

Step 3) Cook the Potatoes

Gently tip in the cubed potatoes and stir. Bring the soup to a low simmer and cook for 25-30 minutes, stirring occasionally.

Once the potatoes are cooked through, use a potato masher or the back of a spoon to mash the potatoes until you reach your desired consistency. (Avoid blending, as it can make the soup gluey.)

Step 4) Add the Dairy & Cheese

 Stir in the sour cream and cheese, reserving some for topping. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and top with the crispy vegan bacon lardons, extra cheese, sour cream, and fresh chives.

Top Tips / Chef’s Notes

• Avoid over blending: If you want the soup to have a smoother texture, you could blend it after simmering the potatoes. However, be careful not to overblend the potatoes as this could turn the soup a little gluey.
  
• Use freshly grated cheese over pre-shredded cheese for better melting and flavor.

Storage

Store in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk if needed. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.

This soup is best served warm with:

• A dollop of sour cream and extra cheese on top.
• A sprinkle of crispy bacon and fresh chives.
• A side of warm, crusty bread or a fresh salad.

FAQs

Can I use sweet potatoes instead?
Yes, but the flavor will be slightly different—more naturally sweet and less starchy.

What if my soup is too thick?
Thin it out with a bit more vegetable stock or milk until you reach your desired consistency.

Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, then mash the potatoes and stir in the cheese and sour cream before serving.