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This easy loaded baked potato soup recipe is simple to make. It is so rich, thick, and creamy. If you love baked potatoes, then you are sure to love this soup that is packed into this hearty meal.

This soup is super hearty, and the best part is that you probably have most of the ingredients on hand! Everyone will crave this quick dinner this fall and winter.

My family loves when soup season rolls around. Some of my most popular recipes are my Turkey and Quinoa Chili, my hearty taco soup, and my favorite — delicious beer cheese soup.

The minute the weather changes, I feel like George Castanza — I gotta focus — I'm shifting into soup mode.

This recipe is great because there is no beforehand cooking. Just peel, dice, chop, and dump it all in one pot to simmer.

What you'll need to make Loaded Baked Potato Soup

• Bacon – Instead of using butter or oil in this recipe, the bacon grease from cooking the bacon adds a lot of great flavor.
• Onion – Any onion is great in this recipe — yellow, white, and my favorite — Vidalia because they are sweet.
• Potatoes – Russet potatoes are best in this soup
• Flour and half and half – You can switch this up and use milk if you don't want to use half and half
• Chicken broth – The broth adds a lot of body and flavor to the soup
• Garlic – This is my go-to for most recipes. I use garlic like people use salt and pepper. I like to mince it with this garlic press since you avoid sticky garlic fingers, and there's no peeling of the cloves needed. If you do get garlic on your hands, I use this Rub-away tool to get the smell off.
• Toppings – I chose sour cream for that classic baked potato flavor and creaminess, scallions for a pop of freshness, and freshly grated sharp cheddar along with the bacon!

For this recipe, like I stated above, Russet potatoes are the best to use. The other potato varieities are more waxy where the Russet falls apart when steamed or baked.

In the grocery store, they may be labeled as baking potatoes. They have a nice brown exterior. When cooked, the starch in the potato helsp thicken the soup nicely.

I peeled them, but you could always scrub them and skip the peeling step. It's totally up to you!

When the potatoes have cooked, I like to use a potato masher to mash some of the potatoes up. However, if you like all the potatoes to be whole, you can skip this step.

For sides for this dish, you can serve my delicious Cheesecake Factory Honey Wheat Bread and a Kale Salad.

How to Store This Delicious Soup

This soup is best eaten within the first day of making it. You can store the leftovers in the fridge no longer than 3 days. Place in an airtight storage container.

Reheat the soup by adding more chicken broth. After being in the fridge, the potatoes will continue to release starch and thicken the soup.

Just reheat on low and stir often until heated through. Then top with all your favorite baked potato toppings.