The Best Loaded Baked Potato Soup Recipe (Creamy, Easy & Flavorful)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 generous servings
Rich, creamy, cheesy, and loaded with tender potatoes, smoky bacon, sour cream, and sharp cheddar, this loaded baked potato soup is pure comfort in a bowl. It has everything people love about a classic loaded baked potato, transformed into a warm and satisfying homemade soup.
This recipe combines soft chunks of potato with a thick, velvety broth that is flavorful without feeling overly heavy. Bacon adds a smoky and salty bite, while cheddar cheese melts directly into the soup. A spoonful of sour cream provides the familiar tang of a fully loaded baked potato. Finish each bowl with additional cheese, crisp bacon, sliced green onions, and a little sour cream for an irresistible dinner.
Even though the soup tastes indulgent, it is surprisingly easy to prepare. Everything comes together in one pot using simple ingredients, and the recipe does not require any unusual equipment. It is an excellent choice for a chilly evening, casual family dinner, game-day gathering, or comforting weekend lunch.
Once you make loaded baked potato soup at home, you may never need to order it from a restaurant again.
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Why You’ll Love This Loaded Baked Potato Soup
This is the kind of soup that makes everyone eager to sit down for dinner. It is familiar, hearty, and filled with comforting flavors.
Here are some of the reasons this recipe is so good:
It is thick, creamy, and satisfying.
It uses affordable, easy-to-find ingredients.
The entire soup is prepared in one pot.
It is an excellent way to feed a hungry family.
The toppings can be customized for each person.
It reheats well for lunch the following day.
It tastes like a fully loaded baked potato in soup form.
It can be made as smooth or chunky as you prefer.
It is ready in approximately 45 minutes.
It is perfect for fall and winter but delicious at any time of year.
The combination of potatoes, bacon, cheese, and sour cream makes this soup especially appealing to children and adults alike. You can serve it as a filling main course or offer smaller portions alongside sandwiches, salad, or freshly baked bread.
What Is Loaded Baked Potato Soup?
Loaded baked potato soup is a creamy potato soup inspired by the classic toppings added to a baked potato. Traditional toppings such as butter, cheddar cheese, bacon, sour cream, and green onions are incorporated into the soup or spooned over the top before serving.
Unlike a basic potato soup, this version is meant to be rich and generously garnished. The potatoes create the hearty base, while milk and cream give the broth its silky texture. Cheese and sour cream add flavor as well as creaminess.
The finished soup can be left chunky, partially mashed, or blended until smooth. This recipe uses a combination of potato chunks and lightly mashed potatoes. That creates a naturally thick consistency while still leaving plenty of tender pieces in every bowl.
The Best Potatoes for Potato Soup
Russet potatoes are the best choice for a thick and creamy loaded baked potato soup. Their high starch content allows them to break down slightly while cooking, which helps thicken the broth naturally.
Russet potatoes also have the familiar fluffy texture associated with baked potatoes. Once peeled and diced, they become tender without turning waxy or firm.
Yukon Gold potatoes can also be used. They have a naturally buttery flavor and hold their shape more firmly than russets. Soup made with Yukon Gold potatoes may be slightly less thick, but it will still taste delicious.
You can also use a combination of russet and Yukon Gold potatoes. This gives the soup both a creamy base and distinct potato pieces.
Avoid red potatoes if you want a traditional thick and creamy result. They are waxier and retain their shape, which makes them better suited to soups with a thinner broth.
Ingredients You’ll Need
Russet Potatoes
Russet potatoes provide the base of the soup. Peel them and cut them into small, evenly sized cubes so they cook at approximately the same rate.
Bacon
Bacon adds smoky flavor and a pleasantly crisp texture. Cooking it in the soup pot also leaves behind flavorful bacon drippings that can be used to sauté the onion.
Thick-cut bacon is particularly good in this recipe, although regular bacon works perfectly well.
Yellow Onion
Finely diced yellow onion adds sweetness and savory flavor. Cooking it in a small amount of bacon drippings helps build a flavorful base for the soup.
Garlic
Fresh garlic adds depth and balances the richness of the cream and cheese. Garlic cooks quickly, so add it after the onion has softened.
Butter
Butter is combined with flour to help thicken the soup. It also contributes to the rich baked-potato flavor.
All-Purpose Flour
Flour creates a simple roux with the butter. This gives the soup a smooth, creamy consistency and prevents it from becoming watery.
Chicken Broth
Chicken broth adds considerably more flavor than water. Use regular or reduced-sodium broth depending on the saltiness of your bacon and cheese.
Vegetable broth can be substituted if preferred.
Milk
Whole milk creates a creamy soup without making it excessively rich. Two percent milk may be used, but the finished broth will be slightly lighter.
Heavy Cream
A moderate amount of heavy cream gives the soup a velvety restaurant-style texture. It is added near the end so it does not boil for an extended period.
Sharp Cheddar Cheese
Sharp cheddar provides the best cheese flavor. Grate it directly from a block for the smoothest melting.
Pre-shredded cheese is coated with substances that prevent the pieces from clumping in the package. Those coatings can make cheese melt less smoothly and may give the soup a slightly grainy texture.
Sour Cream
Sour cream gives the soup its signature loaded baked potato flavor. It adds creaminess and a pleasant tang that balances the bacon and cheddar.
Seasonings
Salt, black pepper, smoked paprika, and a small amount of dried thyme enhance the other ingredients without overpowering them.
Remember that bacon, broth, and cheese all contain salt. Taste the soup before adding the final amount of salt.
Green Onions
Fresh green onions add color and a mild onion flavor. Stir some into the soup and reserve the rest for garnishing the individual bowls.
How to Make Loaded Baked Potato Soup
Step 1: Prepare the Ingredients
Peel the potatoes and cut them into cubes approximately 1/2 inch in size. Keeping the cubes relatively small allows them to cook quickly and evenly.
Dice the onion, mince the garlic, grate the cheddar cheese, and slice the green onions. Cut the bacon into small pieces before cooking it.
Preparing everything in advance makes the cooking process much easier.
Step 2: Cook the Bacon
Place the bacon in a large Dutch oven or heavy-bottomed soup pot. Cook it over medium heat, stirring occasionally, until it is brown and crisp.
Use a slotted spoon to transfer the bacon to a plate lined with paper towel. Leave approximately two tablespoons of bacon drippings in the pot. Carefully remove any excess if necessary.
Set the bacon aside. Some will be stirred into the soup, while the rest will be used as a topping.
Step 3: Cook the Onion and Garlic
Add the diced onion to the bacon drippings. Cook it over medium heat for approximately four to five minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds. The garlic should smell fragrant but should not become brown.
Step 4: Make the Roux
Add the butter to the pot. Once it has melted, sprinkle in the flour.
Stir continuously for approximately one minute. Cooking the flour briefly removes its raw taste and creates the thickening base for the soup.
The mixture may look thick or paste-like at this stage. That is normal.
Step 5: Add the Liquid
Slowly pour in the chicken broth while whisking continuously. Adding the broth gradually helps prevent lumps from forming.
Pour in the milk and continue stirring until the mixture is smooth. Scrape the bottom of the pot to release any flavorful browned bits left behind by the bacon and onions.
Step 6: Cook the Potatoes
Add the cubed potatoes, smoked paprika, dried thyme, black pepper, and a small amount of salt.
Bring the soup to a gentle simmer over medium heat. Reduce the heat to medium-low, cover the pot partially, and cook for approximately 15 to 20 minutes.
Stir occasionally to prevent the bottom from scorching. The potatoes are ready when they can be easily pierced with a fork.
Avoid rapidly boiling the soup. A gentle simmer cooks the potatoes evenly and helps keep the milk from separating.
Step 7: Thicken the Soup
Use a potato masher to mash some of the potatoes directly in the pot. Mash approximately one-third to one-half of them, depending on how chunky you want the soup.
Mashing some of the potatoes releases their starch and thickens the broth naturally. Leave the remaining potatoes intact for texture.
For a smoother soup, carefully blend one or two cups using a countertop blender, then return the blended portion to the pot. An immersion blender can also be used very briefly. Do not blend the soup excessively because overworked potatoes can develop a gluey consistency.
Step 8: Add the Creamy Ingredients
Reduce the heat to low. Stir in the heavy cream, sour cream, and most of the shredded cheddar cheese.
Continue stirring gently until the cheese has melted and the soup is smooth. Do not allow the soup to boil after adding the cheese and sour cream.
Stir in approximately half of the cooked bacon and half of the sliced green onions.
Taste the soup and adjust the salt and pepper. If the soup is thicker than you prefer, add a small amount of milk or chicken broth until it reaches your desired consistency.
Step 9: Garnish and Serve
Ladle the hot soup into bowls and finish each serving with shredded cheddar cheese, crisp bacon, sliced green onions, and a small spoonful of sour cream.
Serve immediately while the soup is creamy and the toppings are fresh.
Tips for the Best Potato Soup
Cut the Potatoes Evenly
Potato pieces that are similar in size cook at the same rate. If some pieces are much larger than others, the smaller pieces may fall apart before the larger ones become tender.
Grate the Cheese Yourself
Freshly grated cheese melts more smoothly than packaged shredded cheese. Add it over low heat and stir gently until completely incorporated.
Do Not Boil the Finished Soup
High heat can cause dairy products to separate and cheese to become grainy. Once the milk, cream, sour cream, and cheese have been added, keep the soup at a gentle temperature.
Wait Before Adding Extra Salt
Bacon, cheese, and chicken broth provide plenty of salt. Taste the completely finished soup before deciding whether it needs more.
Mash Only Some of the Potatoes
Partially mashing the potatoes creates the best balance of creamy broth and satisfying chunks. You should still be able to see and taste pieces of potato in every bowl.
Use a Heavy Pot
A Dutch oven or heavy-bottomed pot distributes heat evenly and helps prevent creamy soup from scorching on the bottom.
How to Adjust the Consistency
Loaded baked potato soup naturally thickens as it cooks and will become even thicker as it cools.
If the soup is too thick, stir in additional milk or broth, adding approximately 1/4 cup at a time. Warm it gently until the new liquid is completely incorporated.
If the soup is too thin, allow it to simmer uncovered for a few additional minutes before adding the cheese and sour cream. You can also mash more of the cooked potatoes.
Avoid adding dry flour directly to the finished soup because it can create lumps. If additional thickening is necessary, whisk one tablespoon of cornstarch with two tablespoons of cold milk. Stir the mixture into the simmering soup and cook for a few minutes before adding the final dairy ingredients.
Delicious Loaded Potato Soup Toppings
The toppings are one of the best parts of loaded baked potato soup. Set out several options and let everyone customize their own bowl.
Try any combination of the following:
Crispy cooked bacon
Shredded sharp cheddar
Sliced green onions
Chopped fresh chives
Sour cream
Cracked black pepper
Extra smoked paprika
Garlic croutons
Diced avocado
Pickled jalapeños
Hot sauce
Crispy fried onions
Steamed broccoli florets
Chopped fresh parsley
For the full baked-potato experience, do not be shy with the garnishes. A small amount of each topping adds flavor, texture, and visual appeal.
Recipe Variations
Broccoli Cheddar Potato Soup
Add two cups of finely chopped broccoli during the final eight to ten minutes of cooking. Make sure the broccoli becomes tender before adding the cream and cheese.
Ham and Potato Soup
Replace the bacon with approximately two cups of diced cooked ham. Sauté the onion in butter or olive oil instead of bacon drippings.
Spicy Loaded Potato Soup
Add diced jalapeño with the onion or stir in a pinch of cayenne pepper. Garnish the soup with pickled jalapeños and pepper Jack cheese.
Chicken and Potato Soup
Add two cups of shredded rotisserie chicken near the end of cooking. Allow the chicken to warm through before adding the sour cream and cheese.
Vegetarian Loaded Potato Soup
Omit the bacon and sauté the onion in butter. Replace the chicken broth with vegetable broth. Smoked paprika will provide some of the smoky flavor normally contributed by bacon.
Lighter Potato Soup
Use two percent milk and replace the heavy cream with additional milk. You can also reduce the cheese to one cup. The soup will not be quite as rich, but it will remain creamy and flavorful.
What to Serve with Loaded Baked Potato Soup
This soup is filling enough to serve as a complete meal, particularly when it is generously topped. A simple side can provide contrast and help stretch the recipe for a larger family or gathering.
Excellent accompaniments include:
Warm dinner rolls
Garlic bread
Cheddar garlic biscuits
Crusty French bread
Grilled cheese sandwiches
Turkey and cheddar sandwiches
Ham sandwiches
Caesar salad
Mixed green salad
Roasted vegetables
Steamed broccoli
Coleslaw
Cheddar garlic biscuits are an especially delicious choice because they complement the cheese and garlic in the soup. They are also perfect for dipping into the creamy broth.
How to Store Leftover Potato Soup
Allow leftover soup to cool, then transfer it to an airtight container. Store it in the refrigerator for up to three or four days.
The soup will thicken considerably when chilled. Add a splash of milk or broth when reheating to restore its creamy consistency.
Reheat it slowly in a saucepan over low or medium-low heat, stirring frequently. Individual portions can also be warmed in the microwave at reduced power. Stir every 30 to 45 seconds so the soup heats evenly.
Avoid bringing reheated soup to a rapid boil because high heat may cause the dairy to separate.
Can You Freeze Loaded Baked Potato Soup?
Creamy potato soup is best enjoyed fresh or refrigerated. Freezing can change the texture of both the potatoes and dairy ingredients. Potatoes sometimes become grainy after thawing, while cream and sour cream can separate.
If you would like to prepare part of the recipe for the freezer, cook the soup without adding the milk, cream, sour cream, or cheese. Freeze the potato and broth mixture in an airtight freezer-safe container for up to two months.
Thaw it in the refrigerator overnight, warm it gently, and then add the dairy ingredients and cheese. This method produces a much smoother result.
Frequently Asked Questions
Do I Have to Peel the Potatoes?
Russet potatoes are usually peeled for loaded baked potato soup because their skins can become tough or separate during cooking. If you use Yukon Gold potatoes, you can leave the thin skins in place after scrubbing them thoroughly.
Can I Make This Soup Without Bacon?
Yes. Cook the onion in two tablespoons of butter or olive oil and continue with the recipe. Add a little extra smoked paprika if you still want a subtle smoky flavor.
Why Did My Cheese Become Grainy?
Cheese can become grainy when it is added over high heat or when packaged pre-shredded cheese is used. Reduce the heat to low and add freshly grated cheese gradually, stirring gently.
Can I Prepare It in Advance?
Yes. You can prepare the soup one or two days before serving. Keep the bacon and other garnishes in separate containers so they remain fresh and crisp.
Can I Use Leftover Baked Potatoes?
You can use baked potatoes, but the cooking process will need to be adjusted. Prepare the soup base first, then scoop the baked potato flesh from the skins and add it after the liquids. Simmer until heated through, mash some of the potato, and continue with the recipe.
How Can I Keep the Soup Warm for a Party?
Transfer the finished soup to a slow cooker and select the warm setting. Stir it occasionally and add a splash of milk if it becomes too thick. Keep the toppings separate until serving.
Printable Recipe Card
The Best Loaded Baked Potato Soup
Description: Rich and creamy loaded baked potato soup filled with tender potatoes, crisp bacon, sharp cheddar, sour cream, and green onions. This easy one-pot recipe delivers all the comforting flavor of a fully loaded baked potato.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 generous servings
Course: Soup, Main Course
Cuisine: American
Ingredients
8 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth
2 cups whole milk
2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon salt, plus more if needed
1 cup heavy cream
1/2 cup sour cream, plus more for serving
2 cups freshly grated sharp cheddar cheese, divided
4 green onions, thinly sliced and divided
Instructions
Place the chopped bacon in a large Dutch oven or heavy-bottomed soup pot. Cook over medium heat, stirring occasionally, until brown and crisp.
Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon. Leave approximately two tablespoons of bacon drippings in the pot.
Add the diced onion and cook for four to five minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
Add the butter. Once melted, sprinkle in the flour and stir continuously for one minute.
Slowly pour in the chicken broth while whisking. Add the milk and continue whisking until smooth.
Add the cubed potatoes, smoked paprika, thyme, black pepper, and salt. Bring to a gentle simmer.
Reduce the heat to medium-low and partially cover the pot. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Use a potato masher to mash approximately one-third to one-half of the potatoes directly in the pot. Leave the remaining potatoes in chunks.
Reduce the heat to low. Stir in the heavy cream, sour cream, and 1 1/2 cups of shredded cheddar. Stir gently until the cheese is melted and the soup is smooth.
Stir in half of the cooked bacon and half of the sliced green onions.
Taste and adjust the salt and pepper. If necessary, add a splash of milk or chicken broth to thin the soup.
Ladle into bowls and garnish with the remaining cheddar, bacon, green onions, and additional sour cream. Serve hot.
Notes
Grate the cheddar from a block for the smoothest texture.
Do not boil the soup after adding the cheese and sour cream.
The soup thickens as it cools. Add milk or broth when reheating if needed.
Store leftovers in an airtight container in the refrigerator for up to four days.
For a smoother texture, blend one or two cups of the soup and return it to the pot.
Taste before adding extra salt because the bacon, broth, and cheddar are already salty.
Optional Toppings
Additional shredded cheddar
Crispy bacon
Sliced green onions
Chopped chives
Sour cream
Cracked black pepper
Hot sauce
Steamed broccoli
Crispy fried onions
Nutrition Information
Approximate amount per serving: 670 calories, 45 grams fat, 39 grams carbohydrates, 25 grams protein, 4 grams fiber, and 1,180 milligrams sodium.
Nutritional values are estimates and will vary depending on the ingredients, brands, portion sizes, and toppings used.
