Loaded Baked Potato Soup in a Bread Bowl

There is nothing better than a warm, creamy bowl of soup once the cooler weather rolls in, and this Loaded Baked Potato Soup is the ultimate comfort food recipe. It’s thick, creamy, cheesy, loaded with tender potatoes and crispy bacon, and finished with all of your favorite baked potato toppings.

What makes this recipe even better is serving it inside a fresh bread bowl from Montanari Bread Company. The crusty bread holds all of that rich, creamy potato soup, and as the soup sits, the inside of the bread soaks up all that delicious flavor. It might just be the best part of the entire recipe!

Whether you’re looking for an easy fall dinner, a cozy winter soup, or something delicious to serve for game day, this homemade loaded potato soup is one you’ll want to make again and again.

Why You’ll Love This Loaded Potato Soup

This soup has everything you love about a classic loaded baked potato in one warm and creamy bowl. The combination of bacon, cheddar cheese, sour cream and chives gives it that unmistakable loaded baked potato flavor.

It’s also easy to customize. You can leave your soup extra chunky or blend some of the potatoes for a thicker, creamier consistency. And while you can absolutely serve it in a regular soup bowl, a fresh bread bowl takes this recipe to another level.

Loaded Baked Potato Soup Ingredients

For the soup:

A little olive oil
Bacon, chopped
½ stick butter (4 tablespoons)
1 medium yellow onion, chopped
4 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
5–6 large potatoes, peeled if desired and diced
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Chili powder, to taste
Chicken bouillon, to taste
Shredded cheddar cheese

For serving:

Fresh bread bowls
Extra shredded cheddar cheese
Crispy bacon
Sour cream
Fresh chopped chives

How to Make Loaded Baked Potato Soup

1. Cook the Bacon

Add a small amount of olive oil to a large soup pot or Dutch oven over medium heat.

Add your chopped bacon and cook until it’s nice and crispy. Remove the bacon from the pot and place it on a paper towel-lined plate.

Carefully remove most of the bacon grease from the pot, but leave a little behind. That little bit of bacon grease adds so much flavor to the base of the soup.

2. Sauté the Onion and Garlic

Add ½ stick of butter to the same pot.

Once melted, add your chopped yellow onion and cook until it’s softened and translucent.

Add 4 cloves of minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.

3. Make the Creamy Soup Base

Sprinkle ¼ cup flour over the onions and garlic. Stir well and allow the flour to cook for about 1–2 minutes. This gets rid of the raw flour taste and will help thicken your potato soup.

Slowly add 4 cups chicken broth, whisking as you pour.

Next, whisk in 2 cups milk, followed by ⅔ cup heavy cream. Adding the liquids gradually while whisking helps create a smooth, creamy base.

4. Add the Potatoes

Add 5–6 large diced potatoes to the pot and stir everything together.

Cover the pot and allow the soup to cook until the potatoes are completely tender. You should be able to easily pierce them with a fork.

Be sure to stir occasionally, especially as the soup begins to thicken.

5. Blend Some of the Potatoes

Here’s the secret to getting that perfect thick and creamy loaded potato soup while still having plenty of potato chunks.

Once the potatoes are tender, remove a portion of them along with some of the liquid and carefully blend until smooth. Pour the mixture back into the pot.

You can also use an immersion blender directly in the pot. Just give the soup a few quick pulses—you don’t want to puree the entire soup. Leave plenty of potatoes whole and chunky.

6. Season the Soup

Season your soup with:

Salt
Black pepper
Garlic powder
Onion powder
A little chili powder

Then add a little chicken bouillon for an extra boost of savory flavor.

Start with smaller amounts of seasoning and adjust everything to your taste.

7. Add the Cheese and Bacon

Turn the heat down to low and stir in your shredded cheddar cheese until it’s completely melted and the soup is creamy.

Add the crispy bacon back into the soup, reserving some for topping.

Give everything a final stir and taste for seasoning.

Serve It in a Fresh Bread Bowl

Now for my favorite part!

Cut the top from a fresh Montanari Bread Company bread bowl and hollow out enough of the center to make room for the soup. Be careful not to remove too much bread—you want the sides and bottom sturdy enough to hold all that creamy soup.

Ladle the hot loaded baked potato soup right into the bread bowl.

Top it generously with:

Shredded cheddar cheese + crispy bacon + sour cream + fresh chives.

As the soup sits inside the bread bowl, the bread begins soaking up some of the creamy, cheesy broth while the outside stays deliciously crusty. Tearing pieces from the bowl and dipping them into the soup is SO good.

What Are the Best Potatoes for Potato Soup?

Russet potatoes are a great choice for loaded baked potato soup because they’re naturally starchy and help create a thick, creamy consistency.

Yukon Gold potatoes also work beautifully if you prefer potatoes with a slightly buttery flavor and a texture that holds its shape a little better.

You can even use a combination of the two.

How to Make Potato Soup Thicker

If your loaded potato soup isn’t quite as thick as you’d like, the easiest solution is to blend more of the cooked potatoes.

The starch from the potatoes naturally thickens the soup without needing to add additional flour or cornstarch.

Keep in mind that the soup will also continue to thicken slightly as it cools.

Can I Make Loaded Baked Potato Soup Ahead of Time?

Yes! This is a great soup to prepare ahead of time.

Make the soup as directed, allow it to cool and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop over low to medium-low heat.

Because the soup will thicken in the refrigerator, you may want to stir in a splash of milk or chicken broth while reheating until it reaches your desired consistency.

Wait to add the fresh toppings and bread bowls until you’re ready to serve.

How to Store Leftover Potato Soup

Store leftover loaded baked potato soup in an airtight container in the refrigerator for about 3–4 days.

Reheat it slowly on the stovetop, stirring frequently. Avoid bringing the soup to a hard boil since it’s made with milk, cream and cheese.

Keep leftover bread bowls separate from the soup so they don’t become soggy.

What to Serve With Loaded Baked Potato Soup

Since this soup is hearty enough to be a meal on its own, you don’t need much alongside it. A simple green salad, roasted vegetables or some extra fresh bread would all pair beautifully.

But if you’re serving it in a bread bowl, you really don’t need anything else!

Loaded Baked Potato Soup Recipe Tips

Don’t drain all the bacon grease. Leaving a small amount in the pot adds incredible flavor.
Cook the flour before adding liquid. Give it a minute or two to eliminate the raw flour taste.
Add your liquids gradually. Whisking as you add the broth, milk and cream helps keep the soup smooth.
Don’t blend all the potatoes. Keeping some potatoes whole gives the soup the perfect combination of creamy and chunky textures.
Add cheese over lower heat. This helps the cheddar melt smoothly into the soup.
Season at the end. Bacon, chicken broth, bouillon and cheddar all contain salt, so taste the finished soup before adding too much additional salt.

Frequently Asked Questions

Can I leave the skins on the potatoes?
Absolutely. If you like the texture of potato skins, scrub your potatoes thoroughly and leave them on. For an extra-smooth soup, peel them first.

Can I use pre-shredded cheddar cheese?
You can, but freshly shredded cheddar typically melts more smoothly. Pre-shredded cheeses often contain anti-caking ingredients that can affect how smoothly they melt.

Can I make this without a bread bowl?
Of course! Serve it in a regular soup bowl with a piece of crusty bread on the side.

How do I keep a bread bowl from getting soggy?
Don’t hollow it out too thin. Leaving a generous layer of bread around the sides and bottom helps keep the soup contained. Fill the bread bowl immediately before serving.

The Ultimate Cozy Loaded Baked Potato Soup

If you love cozy fall and winter recipes, this creamy Loaded Baked Potato Soup deserves a spot at the top of your list. Tender potatoes, crispy bacon, cheddar cheese and a rich, creamy broth make it taste like a fully loaded baked potato in soup form.

And serving it inside a fresh Montanari Bread Company bread bowl makes an already delicious recipe even better. Every spoonful has that rich potato-and-cheddar flavor, and then you get to enjoy the soup-soaked bread at the end.

This is comfort food at its best!