This Loaded Baked Potato Soup is the ultimate comfort food — rich, creamy, and loaded with all your favorite baked potato toppings in spoonable form. It’s hearty enough for a full meal and cozy enough to warm you up on the chilliest nights. Every bite delivers buttery potatoes, crispy bacon, melted cheddar cheese, and a hint of onion, all swimming in a silky, velvety soup base.
It’s like digging into a fully loaded baked potato, only creamier. The combination of fluffy russet potatoes, smoky bacon, sharp cheddar, and a touch of sour cream makes this soup incredibly satisfying and flavorful. Perfect for weeknight dinners, meal prep, or a comforting weekend treat, it’s a crowd-pleaser that tastes even better the next day.
This version keeps things classic, but you can easily customize it with different toppings or cheeses. Serve it with a crusty loaf of bread or a green salad, and you’ll have the perfect meal — hearty, indulgent, and completely irresistible.
Why You’ll Love This Loaded Baked Potato Soup
- Creamy, rich, and loaded with flavor.
- Tastes just like your favorite baked potato — in soup form.
- Family-friendly and filling enough for dinner.
- Made with simple, affordable ingredients.
- Great for leftovers and easy to freeze.
Ingredients You’ll Need
For the Soup Base:
- 6 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream (for extra creaminess)
- 1/3 cup all-purpose flour
- 4 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for depth)
- ½ teaspoon dried thyme (optional)
For the Toppings (the “loaded” part):
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- Extra cooked bacon, crumbled
- Fresh parsley or chives (for garnish)
Optional Add-ins:
- ½ cup corn (for sweetness)
- ½ cup diced ham or cooked chicken for added protein
- A dash of hot sauce or cayenne for mild heat
How to Make Loaded Baked Potato Soup
Step 1: Cook the bacon
In a large heavy-bottomed pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving about 2 tablespoons of rendered bacon fat in the pot.
Step 2: Sauté onion and garlic
Add diced onion to the bacon fat and sauté for 3–4 minutes until translucent and fragrant. Add minced garlic and cook for another 30 seconds.
Step 3: Make the roux (thickening base)
Add butter to the pot and melt it completely. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux. This step thickens your soup and gives it that rich, creamy texture.
Step 4: Add liquids and potatoes
Slowly whisk in chicken broth, stirring constantly to avoid lumps. Add milk, cream, diced potatoes, salt, pepper, paprika, and thyme. Bring the mixture to a simmer.
Reduce heat to medium-low and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are soft and fork-tender.
Step 5: Mash or blend (optional)
For a creamier texture, use a potato masher or immersion blender to partially blend the soup — leaving some chunks for that hearty, rustic feel.
Step 6: Stir in cheese and sour cream
Once the potatoes are soft, stir in shredded cheddar cheese until melted and smooth. Add sour cream and stir until fully incorporated. Taste and adjust seasoning if needed.
Step 7: Add bacon and serve
Stir half the cooked bacon back into the soup. Ladle into bowls and top each serving with extra bacon, cheese, green onions, and a sprinkle of parsley or chives.
Tips for the Best Results
- Use russet potatoes. They break down perfectly for a creamy texture while still holding a few chunks.
- Cook the flour fully. This removes any raw flavor and ensures a smooth soup.
- Warm the milk and cream slightly before adding to prevent curdling.
- Control the consistency. For thicker soup, simmer longer; for thinner, add a splash of broth or milk.
- Don’t skip the toppings. The bacon, cheese, and green onions make it truly “loaded.”
- Make it ahead. The flavors deepen overnight, making it even better the next day.
Variations & Substitutions
- Vegetarian version: Skip the bacon and use vegetable broth. Add roasted mushrooms or smoked paprika for depth.
- Lighter version: Use half-and-half instead of heavy cream, and reduce cheese by half.
- Spicy twist: Add diced jalapeños or a dash of cayenne pepper.
- Broccoli potato soup: Stir in chopped steamed broccoli during the last 10 minutes of cooking.
- Cheddar and beer potato soup: Replace ½ cup of the broth with beer for a tangy flavor.
- Instant Pot version: Pressure cook on high for 10 minutes, then quick-release and finish with milk, cream, and cheese.
What to Serve With Loaded Baked Potato Soup
Loaded Baked Potato Soup pairs perfectly with:
- Warm crusty bread or garlic knots
- A crisp Caesar or garden salad
- Grilled cheese or turkey sandwiches
- Roasted vegetables for balance
- A light dessert like apple crisp or brownies
For a complete comfort meal, serve with a side of cornbread and a drizzle of honey butter.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add milk or broth to loosen consistency. Avoid boiling, as dairy can separate.
- Make-ahead tip: Prepare the soup up to 2 days ahead, refrigerate, and gently reheat when ready to serve.
Recipe FAQs
Can I use leftover baked potatoes?
Yes! Peel and cube cooked potatoes, then stir them in during the last 10 minutes of cooking — they’ll thicken the soup naturally.
Can I make it without cream?
Yes. Substitute with all milk or evaporated milk for a lighter but still creamy soup.
Can I make this in a slow cooker?
Absolutely. Add all ingredients (except cheese, sour cream, and toppings) to the crockpot. Cook on low for 6–7 hours or high for 3–4. Stir in cheese and sour cream at the end.
Can I use Yukon Gold potatoes?
Yes. They make the soup slightly smoother and buttery but hold their shape well.
Can I make it gluten-free?
Yes. Replace flour with cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
How do I thicken the soup more?
Mash more of the potatoes, or whisk in a bit more cheese and sour cream at the end.
Can I add more protein?
Yes — add diced ham, shredded chicken, or even crumbled sausage for a heartier meal.