Creamy and Hearty Copycat Loaded Baked Potato Soup Recipe

When the weather turns chilly or you’re simply craving something warm, filling, and rich in flavor, there’s truly nothing better than a big bowl of Copycat Loaded Baked Potato Soup. This soup is everything you love about a loaded baked potato—creamy potatoes, savory seasonings, cheesy goodness, and all your favorite toppings—transformed into a spoonable, soul-warming dish.

Inspired by the flavors of the beloved restaurant-style baked potato soups, this homemade version is unbelievably satisfying while being easy enough to make on a weeknight. Whether you’re looking to recreate that cozy restaurant experience at home or you want a new family favorite that even the picky eaters will adore, this recipe hits every comforting note.

In this detailed recipe guide, you’ll discover exactly how to make this ultra-creamy potato soup from scratch, along with expert tips, customization ideas, storage instructions, and answers to all your most frequently asked questions. So grab your biggest pot and get ready for the most delicious bowl of potato soup you’ve ever made.

Why This Loaded Baked Potato Soup is a Must-Try

There are countless soup recipes out there, but very few are as universally loved as a loaded baked potato soup. Why? Because it brings together everything people adore in a single, satisfying dish. It’s thick, creamy, hearty, and loaded with flavor, yet it’s still easy to make with accessible, budget-friendly ingredients.

Even better, this soup is highly customizable. Whether you’re feeding a crowd, meal prepping for the week, or whipping up a cozy dinner for two, it adapts beautifully. Plus, it’s one of those recipes that tastes even better the next day, making it perfect for leftovers or make-ahead meals.

Another reason this copycat loaded baked potato soup stands out is its texture. Unlike overly thin or overly thick soups, this one strikes the ideal balance. It’s rich and velvety thanks to the combination of potatoes, broth, and dairy, but it’s not so heavy that you can’t enjoy a full bowl—or two. And with the added layer of toppings like shredded cheese, chopped green onions, and creamy sour cream, each bite is a complete experience.

What is Copycat Loaded Baked Potato Soup?

Copycat loaded baked potato soup is a homemade version of the iconic soup found in many restaurants and casual dining chains. It mimics the flavors and texture of a fully loaded baked potato—think creamy interior, crispy skins, melty cheese, and all the fixings—within a luscious soup base.

Typically, this soup starts with sautéed onions and garlic in butter, followed by diced potatoes that simmer in a flavorful broth. Once tender, the soup is blended slightly to create a creamy consistency while still leaving some chunks for texture. Milk, cream, and cheese are then stirred in, transforming the soup into a creamy dream. Finished with all your favorite toppings, it’s comfort food at its finest.

This version stays true to those familiar restaurant flavors, but it’s even better because you can control the ingredients, seasoning, and portion sizes to suit your preferences.

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Ingredients You’ll Need for Loaded Baked Potato Soup

Here’s everything you’ll need to make this creamy copycat soup recipe:

• 6 slices cooked turkey bacon, chopped (omit for vegetarian version)
• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 3 ½ cups chicken broth (or vegetable broth for meat-free)
• 2 cups whole milk
• 1 cup heavy cream
• 5 medium russet potatoes, peeled and diced (about 2 lbs)
• Salt and black pepper to taste
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• Optional toppings: chopped green onions, extra cheese, sour cream, turkey bacon, chives

These ingredients work together to give the soup its depth and balance. Russet potatoes offer the best texture for thickening the soup, while cheddar cheese adds bold flavor and richness.

How to Make Copycat Loaded Baked Potato Soup Step-by-Step

Start by preparing your ingredients. Peel and dice your potatoes into evenly sized chunks to ensure they cook uniformly. If you haven’t already cooked the turkey bacon, go ahead and cook it in a skillet until crispy, then set it aside on paper towels.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 4–5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.

Now, sprinkle in the flour and whisk constantly for about 1–2 minutes to form a roux. This step thickens the soup and gives it that creamy texture you’re aiming for.

Gradually pour in the chicken broth while whisking, ensuring there are no lumps. Then add the milk and cream, stirring continuously. Bring the mixture to a gentle simmer, then add the diced potatoes along with a generous pinch of salt and freshly cracked black pepper.

Cover and simmer the soup for 15–20 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, use a potato masher to mash some of the potatoes directly in the pot. If you prefer a smoother soup, you can blend half the batch using an immersion blender.

Next, stir in the shredded cheddar cheese until melted and fully incorporated. Then add the sour cream and crispy chopped turkey bacon. Taste and adjust seasoning as needed.

Ladle into bowls and serve hot with your favorite toppings.

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Best Potatoes to Use for Soup Recipes

When it comes to creamy soups, russet potatoes are the best choice. They’re high in starch, which helps naturally thicken the soup without needing too much flour or additional thickening agents. They also become wonderfully tender when simmered, creating that velvety, comforting texture you want in a baked potato soup.

However, Yukon gold potatoes are a close second. They offer a creamier consistency and buttery flavor. Just remember that waxy potatoes like red potatoes or fingerlings don’t break down as well and may leave the soup less creamy.

Tips for Getting That Restaurant-Style Creaminess

The key to achieving that restaurant-style velvety texture is in the balance of ingredients and technique. Start with a roux, as it gives the soup body and prevents it from becoming watery. Then choose high-starch potatoes and let them simmer until perfectly soft.

When it comes time to mash or blend the soup, leave some chunks for texture—it shouldn’t be baby food smooth. Stir in your dairy slowly and off the heat to avoid curdling. And always use freshly grated cheese, as pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.

Lastly, don’t skimp on the sour cream—it adds a tangy richness that cuts through the heaviness and elevates the flavor.

Kitchen Equipment You’ll Need

To make this recipe successfully, you’ll need the following tools:

• Large soup pot or Dutch oven
• Wooden spoon or silicone spatula
• Potato masher or immersion blender
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Having everything prepped and within reach makes the process smooth and enjoyable.

Topping Ideas for the Ultimate Loaded Potato Soup

The toppings are what transform this soup into something truly indulgent. Here are a few ideas to get creative:

• Extra shredded cheddar cheese
• A dollop of sour cream
• Chopped green onions or chives
• Crispy turkey bacon bits
• Roasted garlic or sautéed mushrooms for added depth
• Crushed tortilla chips or seasoned croutons for crunch

Adding a variety of toppings lets everyone customize their bowl just the way they like it.

Storing, Freezing, and Reheating Leftovers

This soup stores and reheats beautifully, making it great for meal prep or leftovers.

To store: Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days.

To reheat: Warm gently on the stove over medium-low heat or microwave in 1-minute intervals, stirring in between. Add a splash of milk or broth if the soup thickens too much during storage.

To freeze: Place cooled soup in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Common Mistakes to Avoid in Creamy Potato Soups

Avoiding a few common pitfalls can make all the difference in your final result:

• Using pre-shredded cheese: It won’t melt as smoothly and can cause a grainy texture.
• Boiling instead of simmering: Boiling can break down the dairy and potatoes too much, leaving you with a watery soup.
• Skipping the roux: This step is essential for thickness and creaminess.
• Not seasoning gradually: Always season as you go and adjust at the end. Potatoes soak up a lot of flavor.

Mind these details, and your soup will come out restaurant-quality every time.

Delicious Variations and Substitutions

Want to change things up? Here are some delicious variations to try:

• Vegetarian version: Use vegetable broth and skip the bacon. Add roasted cauliflower or sautéed mushrooms for heartiness.
• Lighter version: Use 2% milk and Greek yogurt in place of cream and sour cream.
• Extra hearty: Stir in cooked shredded chicken or white beans for added protein.
• Spicy twist: Add a pinch of cayenne pepper or diced jalapeños for heat.
• Low-carb option: Use steamed cauliflower in place of half the potatoes.

These tweaks let you customize the soup to your taste and dietary needs without losing its cozy appeal.

Serving Suggestions for Potato Soup Meals

This soup is rich enough to be a meal on its own, but it also pairs wonderfully with:

• A fresh green salad with vinaigrette
• Garlic bread or warm dinner rolls
• Roasted Brussels sprouts or asparagus
• A fruit salad or light citrus slaw

Pairing the soup with something crisp or acidic helps balance the richness.

Frequently Asked Questions About Potato Soup

Can I use leftover baked potatoes?
Yes, just dice them and reduce simmering time since they’re already cooked.

Is this soup gluten-free?
Not as written due to the flour, but you can substitute a gluten-free flour blend.

Can I use a different cheese?
Definitely! Gouda, Monterey Jack, or a mix of sharp and mild cheddar all work well.

Can I make it dairy-free?
You can substitute with plant-based milk and cream, though it will change the flavor and texture.

Can I cook this in a slow cooker?
Yes. Sauté the onions and garlic first, then add all ingredients (except dairy and cheese) to the slow cooker. Cook on low for 6 hours, stir in dairy and cheese at the end.

Final Thoughts – Share and Enjoy This Classic Comfort Food

This Copycat Loaded Baked Potato Soup is the ultimate comfort food recipe—creamy, hearty, and topped just the way you like it. With its rich texture, savory flavor, and satisfying finish, it’s sure to become a staple in your kitchen, especially during soup season. Whether you’re feeding your family, meal prepping for the week, or just curling up on the couch with a warm bowl, this recipe brings that familiar, cozy restaurant flavor right to your home.

If you enjoyed this recipe, don’t forget to share it with fellow soup lovers and subscribe to the blog for more easy, delicious, and comforting homemade meals.

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