There are certain dinners that just feel right when the evenings start getting cooler, and a big bowl of loaded baked potato soup is definitely one of them.
It’s thick, creamy, cheesy, full of tender potatoes, and topped with everything you love about a classic loaded baked potato—crispy bacon, sharp cheddar cheese, sour cream, and fresh green onions.
Basically, imagine your favorite loaded baked potato transformed into a warm, creamy bowl of soup.
And while it tastes wonderfully indulgent, this recipe is surprisingly straightforward to make. Everything comes together in one pot with simple ingredients you can find at almost any grocery store.
Serve it with warm crusty bread, and you’ve got the kind of cozy dinner everyone wants another bowl of.
Why You’ll Love This Loaded Baked Potato Soup
This is one of those recipes that deserves a permanent place in your fall and winter dinner rotation.
It’s:
- Thick and incredibly creamy
- Loaded with tender potato chunks
- Packed with smoky bacon and cheddar
- Easy enough for a weeknight
- Made mostly in one pot
- Perfect for chilly fall and winter evenings
- Easy to customize
- Great for feeding a family
- Even better with plenty of toppings
And unlike some potato soups that are completely blended, this version keeps plenty of soft potato pieces throughout.
That texture makes it feel much more like a loaded baked potato.
Ingredients You’ll Need
For the Soup
- 6 slices thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ÂĽ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- 2½ pounds russet potatoes
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- Salt, to taste
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup sour cream
For Topping
- Reserved crispy bacon
- Extra shredded cheddar
- Sour cream
- Chopped green onions or chives
- Freshly cracked black pepper
You can certainly add other toppings, but these give you that unmistakable loaded baked potato flavor.
What Potatoes Are Best for Potato Soup?
For this recipe, I recommend russet potatoes.
Russets contain plenty of starch, which naturally helps thicken the soup as they cook. They also become beautifully soft and fluffy while still leaving little chunks throughout the soup.
Yukon Gold potatoes are another great option.
They have a slightly buttery flavor and tend to hold their shape more than russets, so they’re particularly good if you prefer a chunkier potato soup.
You can even use a combination of the two.
How to Make Loaded Baked Potato Soup
This soup tastes like something that simmered all afternoon, but the actual process is pretty simple.
Step 1: Cook the Bacon
Place the chopped bacon in a large Dutch oven or heavy-bottomed soup pot.
Cook over medium heat until browned and crispy.
Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon.
Don’t throw away all that flavorful bacon fat.
Leave about 1–2 tablespoons in the pot. It becomes part of the flavor base for the soup.
Save the crispy bacon for topping later.
And yes, trying not to eat half of it while you finish the soup may be the hardest part of this recipe.
Step 2: Cook the Onion
Add the butter to the bacon drippings.
Once melted, add the diced onion.
Cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30–60 seconds.
You want the garlic fragrant but not browned.
Step 3: Make the Creamy Base
Sprinkle the flour over the onions and stir continuously for about a minute.
The flour combines with the fat to create a simple roux, which helps give the soup its thick, creamy consistency.
Slowly pour in the chicken broth while whisking.
Once the mixture is smooth, gradually add the milk and heavy cream.
Keep stirring to prevent lumps from forming.
At this stage, the soup will still look fairly thin.
That’s completely normal.
The potatoes will release starch as they cook and thicken everything considerably.
Step 4: Add the Potatoes
Peel the potatoes and cut them into approximately Âľ-inch cubes.
Try to keep the pieces reasonably similar in size so they cook evenly.
Add them to the pot along with:
- Smoked paprika
- Dried thyme
- Black pepper
- A small amount of salt
Be conservative with the salt initially.
Bacon, chicken broth, and cheddar all contain salt, so it’s much easier to adjust the seasoning at the end.
Bring everything to a gentle simmer.
Don’t let the soup aggressively boil, especially after adding dairy.
Step 5: Simmer Until Tender
Cover partially and simmer the soup for approximately 15–20 minutes, stirring occasionally.
The potatoes should become completely fork-tender.
You should be able to easily break a potato cube with the back of your spoon.
Now comes the trick that gives this soup its perfect texture.
Take a potato masher and gently mash some of the potatoes directly in the pot.
Don’t mash everything.
You want roughly one-third of the potatoes mashed while leaving the rest chunky.
The mashed potatoes naturally thicken the soup while the remaining pieces give you that hearty baked-potato texture.
Step 6: Add the Cheese
Reduce the heat to low.
Add the shredded cheddar gradually, stirring between additions.
Once the cheese has completely melted, stir in the sour cream.
The soup should now be wonderfully creamy and thick.
Taste and adjust the salt and pepper.
If your soup becomes thicker than you’d like, simply add a splash of milk or broth.
Don’t Use Pre-Shredded Cheese If You Can Avoid It
This small detail can make a noticeable difference.
Packaged shredded cheese is often coated with anti-caking ingredients that can prevent it from melting as smoothly.
For the creamiest potato soup, buy a block of sharp cheddar and grate it yourself.
Sharp cheddar also gives you more cheese flavor without needing an excessive amount.
The Best Part: Load It With Toppings
Now turn that creamy potato soup into loaded baked potato soup.
Ladle it into warm bowls and add:
Crispy bacon.
Freshly shredded cheddar.
A dollop of sour cream.
Fresh green onions or chives.
Cracked black pepper.
Don’t stir everything in immediately.
Part of what makes this soup so good is getting slightly different combinations with each spoonful—creamy potato in one bite, melted cheddar in another, then a little crispy bacon and fresh onion.
How Thick Should Loaded Potato Soup Be?
This soup should be thick and creamy, but it shouldn’t resemble mashed potatoes.
You should still be able to easily ladle it into a bowl.
If it’s too thin, mash a few more potatoes and let the soup simmer gently for several additional minutes.
If it’s too thick, stir in a little extra broth or milk.
Remember that potato soup naturally gets thicker as it cools.
How to Make It Extra Creamy
The combination of milk, cream, potatoes, cheddar, and sour cream already creates a rich soup.
But if you want it particularly luxurious, replace another ½ cup of milk with heavy cream.
You can also blend approximately 1–2 cups of the finished potato mixture, then return it to the pot.
Just don’t blend the entire soup.
Keeping some potato chunks is what gives this recipe its comforting homemade texture.
Can I Make Loaded Potato Soup Without Heavy Cream?
Absolutely.
Replace the heavy cream with additional whole milk.
The finished soup won’t be quite as rich, but the potatoes, flour, cheese, and sour cream will still create plenty of creaminess.
For an even richer alternative, half-and-half works beautifully.
Easy Loaded Potato Soup Variations
Once you’ve mastered the basic recipe, there are plenty of ways to change it.
Broccoli Cheddar Potato Soup
Add small broccoli florets during the final 8–10 minutes of cooking.
Finish with extra cheddar.
It’s almost like combining broccoli cheddar soup with loaded potato soup.
Ham and Potato Soup
Replace the bacon with diced cooked ham.
This is especially useful when you have leftover holiday ham.
Spicy Loaded Potato Soup
Add diced jalapeño with the onion and finish each bowl with sliced jalapeños.
A little cayenne or crushed red pepper also works.
Extra-Garlic Potato Soup
Roast a whole head of garlic and mash the soft cloves into the finished soup.
The flavor becomes sweeter and more mellow than simply adding additional raw garlic.
Vegetarian Loaded Potato Soup
Skip the bacon and use vegetable broth instead of chicken broth.
Add a little smoked paprika to replace some of the smoky flavor you’d normally get from bacon.
What to Serve With Loaded Baked Potato Soup
A big bowl can absolutely be dinner by itself, but a few simple sides make it even better.
My favorite is warm crusty bread.
There’s something incredibly satisfying about dipping a piece of toasted sourdough into thick potato soup.
You could also serve it with:
- Garlic bread
- Dinner rolls
- Simple green salad
- Caesar salad
- Roasted vegetables
- Grilled cheese
- Turkey sandwich
- Chicken sandwich
If the soup is your main course, I’d keep the sides relatively simple because the soup itself is already hearty.
Make It for a Cozy Fall Dinner
This is exactly the recipe I start craving when summer begins giving way to cooler evenings.
You don’t need a special occasion.
Make a big pot on Sunday evening, put some bread in the oven, and dinner is basically handled.
It’s also an excellent casual dinner when friends or family come over.
Set out bowls of toppings—bacon, cheddar, sour cream, chives, and maybe jalapeños—and let everyone build their own bowl.
It feels fun without creating much extra work.
Can You Make Loaded Baked Potato Soup Ahead of Time?
Yes.
In fact, the flavor is often even better the following day.
Prepare the soup normally, allow it to cool, and transfer it to an airtight container.
Keep the toppings separate.
When you’re ready to serve, gently reheat the soup and add fresh toppings.
How to Store Leftover Potato Soup
Store leftover soup in an airtight container in the refrigerator for approximately 3–4 days.
The soup will become considerably thicker once chilled because the potato starch continues absorbing liquid.
That’s normal.
When reheating, add a splash of milk or broth until it returns to your preferred consistency.
The Best Way to Reheat Potato Soup
Reheat it gently on the stovetop over low to medium-low heat.
Stir frequently and add a little milk if necessary.
Avoid aggressively boiling the soup.
High heat can cause dairy-based soups to separate and may make the cheese slightly grainy.
You can also microwave individual portions in short intervals, stirring between each one.
Can You Freeze Loaded Baked Potato Soup?
Technically yes, but this isn’t my favorite soup to freeze.
Potatoes can become slightly grainy after freezing and thawing, while dairy-based soups sometimes separate.
For the best texture, make this soup fresh or refrigerate leftovers for a few days.
If you’re planning specifically for freezer meals, you can prepare the soup base without the dairy, cheese, and sour cream, freeze it, and add those ingredients after reheating.
Frequently Asked Questions
Do I have to peel the potatoes?
No.
If you enjoy potato skins, scrub the potatoes thoroughly and leave some or all of the skin on.
For the smoothest, creamiest soup, peel them.
Why did my potato soup become too thick?
Potatoes contain a lot of starch, and the soup continues thickening as it sits. Simply stir in additional broth or milk.
Why isn’t my cheese melting smoothly?
The heat may be too high, or you may be using pre-shredded cheese. Lower the heat and add freshly grated cheese gradually.
Can I use leftover baked potatoes?
Yes. It’s actually a great way to use them. Since they’re already cooked, add them later in the process and reduce the simmering time.
Can I make this in a slow cooker?
Yes, although you’ll need to adjust the method. Cook the potatoes, onion, garlic, broth, and seasonings first, then add the dairy, cheese, and sour cream toward the end.
What makes this “loaded” potato soup?
It’s the toppings and flavors inspired by a classic loaded baked potato: cheddar cheese, bacon, sour cream, and green onions.
The Ultimate Bowl of Comfort Food
There are trendy recipes that you make once because they look interesting.
And then there are recipes you come back to every year.
This Loaded Baked Potato Soup belongs in the second category.
It’s warm.
It’s creamy.
It’s cheesy.
It’s packed with tender potatoes.
And every bowl gets finished with crispy bacon, melted cheddar, cool sour cream, and fresh green onions.
Add some warm bread on the side and you’ve got a simple fall or winter dinner that feels like exactly what comfort food should be.
Sometimes dinner doesn’t need to be complicated.
Sometimes you just need a really good bowl of potato soup.