Loaded Baked Potato Soup for a Crowd

The Ultimate Crowd-Pleaser: My Ultra-Creamy Loaded Baked Potato Soup

Hey there, my fellow flavor adventurers! Clara here, from my cozy kitchen to yours. Is there anything quite like the feeling of knowing you’re about to serve a meal that will genuinely, truly make everyone at the table do a little happy dance? That moment when the first spoonful hits their lips and their eyes light up with that “oh wow, this is incredible” spark? That’s the magic we’re cooking up today.

We’re talking about the king of comfort food, the sultan of spoonable satisfaction: Loaded Baked Potato Soup. But this isn’t just any recipe. This is my go-to, my secret weapon, my never-fail pot of gold for when I’ve got a hungry crowd to feed. Think about it: a chilly fall evening, friends gathered after a hike, a big family game night, or just a Tuesday that desperately needs a hug in a bowl. This soup is your answer.

Imagine the creamiest, dreamiest potato base, infused with the savory magic of bacon and sharp cheddar. It’s thick, it’s luxurious, and it’s loaded to the brim with all the best parts of a baked potato—crispy bacon bits, a generous swirl of cool sour cream, and a confetti of fresh chives. It’s hearty enough to be a main event and comforting enough to soothe any soul. So, grab your biggest pot and your favorite spoon—we’re about to create some serious kitchen magic that’s guaranteed to have everyone asking for seconds.

A Soup Born from Snowstorms and Sisterhood

This recipe holds a special place in my heart, and it all started during one of the wildest snowstorms I’ve ever experienced. My best friend, Sarah, and I were holed up in my tiny apartment, watching the world turn into a silent, white wonderland. We were officially snowed in, and our stomachs were starting to rumble. A quick pantry raid revealed a giant bag of potatoes, some cheese, and, thankfully, a always-present pack of bacon in the freezer.

We decided to get creative. We baked those potatoes right in the toaster oven (desperate times!), whipped up a roux with what we had, and basically threw everything into a pot, laughing and hoping for the best. What emerged was this glorious, steaming pot of creamy, cheesy soup. We curled up on the couch, bowls in hand, watching the snow fall, and I remember thinking, “This is it. This is pure, uncomplicated joy.” It was the day this recipe was born—a testament to making something beautiful out of simple ingredients and shared moments. Now, every time I make it, I’m transported right back to that cozy, snow-filled day.

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Gathering Your Culinary Crew: The Ingredients

Here’s your shopping list for this epic pot of soup. Don’t be intimidated by the list—a lot of this is probably already in your kitchen! Remember, great ingredients make a great soup.

• 8 large russet potatoes, scrubbed: Russets are my go-to here. They break down beautifully and give the soup that perfect starchy thickness. No need to peel them yet—we’ll handle that after baking! Chef’s Insight: For a slightly different texture, you can use half russets and half Yukon Golds.
• 16 slices of bacon: This is our flavor foundation. We’ll use the rendered fat to sauté our aromatics, which is a TOTAL game-changer. Substitution Tip: For a lighter version, use turkey bacon. For a vegetarian twist, skip the bacon and use 2 tbsp of olive oil to start.
• 8 tbsp (1 stick) unsalted butter: Combined with the flour, this creates our roux—the secret to a luxuriously thick soup, not a watery one.
• 4 garlic cloves, minced: Fresh is best! It adds a pungent, aromatic depth that powder just can’t match.
• 1/2 cup finely chopped yellow onion: The sweet, savory base note of our soup symphony.
• 2/3 cup all-purpose flour: This is what thickens our soup into creamy perfection. Substitution Tip: For a gluten-free version, a 1:1 gluten-free flour blend works wonderfully.
• 4 cups low-fat milk & 2 cups half and half: This combo gives us creaminess without being overly heavy. Substitution Tip: You can use all whole milk, or for a richer soup, use all half-and-half or even a cup of heavy cream.
• 4 cups chicken stock: Adds a savory backbone. Substitution Tip: Vegetable stock is a perfect swap to keep this whole meal vegetarian.
• Spices: 2 tsp salt, 1 tsp garlic salt, 1 tsp black pepper: Start here and absolutely adjust to your taste at the end! I always do a final taste-and-season.
• 2 cups mild cheddar & 2 cups sharp cheddar cheese, shredded: The dynamic duo! The mild melts like a dream, and the sharp gives that classic, tangy bite. CHEF’S COMMAND: Shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your soup grainy.
• 2 cups sour cream: Stirred in at the very end for a tangy, cooling creaminess. Don’t skip this!
• Fresh chives, chopped (for garnish): That fresh, oniony pop of color and flavor is the perfect finish.

Let’s Get Cooking: The Step-by-Step Magic

Okay, team! Let’s break this down. It’s not complicated, I promise. It’s all about building flavors one step at a time. Put on some good music, and let’s do this!

1. Conquer the Potatoes: First, we need to cook our potatoes. You can bake them in a 400°F (200°C) oven for about an hour until tender, or for a serious time-saver, prick them all over with a fork and microwave them in batches for 10-12 minutes until soft. Let them cool until you can handle them, then peel and cut into 1/2-inch cubes. Chef’s Hack: Leaving the skin on a few potatoes adds wonderful texture and nutrients! I always leave about two unpeeled.
2. Bacon Bonanza: While the potatoes are cooling, cook your bacon in a large skillet until super crispy. Transfer it to a paper towel-lined plate to drain. Once cool, crumble it into bits. THIS IS CRUCIAL: Reserve about 2 tablespoons of that glorious bacon drippings. We’re adding it to the soup pot for maximum flavor.
3. The Aromatic Base: In your largest soup pot or Dutch oven, melt the butter over medium heat. Add those 2 tbsp of reserved bacon drippings. Now, add your chopped onion and sauté for 4-5 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for just one more minute—don’t let it burn!
4. Master the Roux: Sprinkle the flour over the onion and garlic mixture. Now, whisk constantly for a full 2-3 minutes. You’re cooking the raw flour taste out, and it will form a thick paste. This is your roux, and it’s the key to a non-watery soup!
5. Whisk, Whisk, Whisk! Slowly, and I mean slowly, start pouring in the milk, half-and-half, and chicken stock while whisking constantly. This prevents any lumps from forming. Keep whisking until the mixture is smooth. Bring it to a gentle simmer, and let it cook for 5-7 minutes, stirring occasionally. You’ll feel it start to thicken beautifully.
6. Bring It All Together: Now, stir in your cubed potatoes, salt, garlic salt, and black pepper. Let the soup simmer gently for another 10 minutes to let the flavors get to know each other.
7. Get Cheesy: Reduce the heat to low. Now, gradually add your shredded cheeses, one handful at a time, stirring until each addition is fully melted before adding the next. This ensures a smooth, velvety cheese integration.
8. The Final Touch: Take the pot off the heat. This is important! Stir in the sour cream and most of the crumbled bacon (save some for garnish!). If you add the sour cream while the soup is at a rolling boil, it could curdle. We just want to warm it through.
9. Taste and Adjust: Do a taste test! This is the most important step. Does it need more salt? Pepper? Maybe a pinch of paprika? Adjust it until it’s perfect for YOU.
10. Serve Immediately: Ladle the hot soup into bowls and get ready to garnish like a pro!

How to Serve This Masterpiece

Presentation is part of the fun! I love serving this soup in big, wide bowls so there’s plenty of room for toppings. Make a little garnish bar in the center of the table and let everyone build their own perfect bowl. Ladle the hot soup, then let them go wild: a extra handful of cheese, a big dollop of sour cream, a generous sprinkling of the reserved crispy bacon, and a vibrant shower of fresh chives. For an extra crunch, I always put out a bowl of crushed kettle chips or crispy fried onions. Serve it with a side of crusty bread for dipping and watch the happy silence descend.

Mix It Up! Delicious Recipe Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the pot with the other spices. Top with pickled jalapeños!
• Ultra-Rich & Creamy: Stir in 1/2 cup of softened cream cheese along with the cheddar for an next-level indulgent texture.
• Roasted Garlic Bliss: Swap the fresh minced garlic for a full head of roasted garlic. The sweet, mellow flavor is incredible.
• Veggie Power-Up: Stir in a cup of cooked corn or sautéed sliced mushrooms with the potatoes for extra heartiness.
• Buffalo Style: Stir in 1/4 cup of buffalo sauce with the liquids and use a blue cheese garnish instead of cheddar for a game-day favorite.

Clara’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first snowstorm! The biggest lesson I learned was about the cheese. I used pre-shredded bags once for a quick weeknight version and immediately regretted it. The soup was slightly grainy and just didn’t have the same smooth, gooey quality. I’m telling you, taking the three extra minutes to shred a block of cheese yourself makes ALL the difference. Trust me on this one.

Another funny fail: I once accidentally used powdered sugar instead of flour when making the roux (they were in identical jars!). Let’s just say we had very sweet, very lumpy potato “soup” that night. We ordered pizza and laughed about it for weeks. Moral of the story: label your containers, friends!

Your Soup Questions, Answered!

Q: My soup is too thick! How can I thin it out?
A: No worries, this is an easy fix! Simply whisk in a little more warm chicken stock or milk, a 1/4 cup at a time, until it reaches your desired consistency.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is great for making ahead. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat on the stove, stirring often. You’ll likely need to add a splash of milk or stock as it will thicken up in the fridge.

Q: Why did my sour cream curdle?
A: This happens if the soup is too hot when you add it. Always take the pot off the heat source before stirring in the sour cream. Letting the soup cool for a few minutes will prevent this. If it does curdle a little, a quick blitz with an immersion blender can sometimes help smooth it back out.

Q: Can I freeze this loaded baked potato soup?
A: I don’t recommend freezing this particular recipe. Soups with dairy (milk, cream, sour cream) can separate and become grainy when thawed and reheated. The potatoes can also become mealy. It’s best enjoyed fresh or stored in the fridge for a few days.

Nutritional Information*

Prep time: 20 min | Cook time: 40 min | Total time: ~1 hr | Yield: 10–12 servings

*This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and portion size.

Per Serving (approx. 1.5 cups):
Calories: 430 | Fat: 28g | Saturated Fat: 15g | Carbohydrates: 28g | Fiber: 2g | Sugar: 6g | Protein: 15g | Cholesterol: 80mg | Sodium: 900mg

There you have it, friends! My heartwarming, crowd-feeding, absolutely delicious loaded baked potato soup. I hope it brings as much warmth and joy to your table as it has to mine.

With love and a full pot,

Clara