Loaded Baked Potato Soup

Picture this: a cold, rainy evening, you’re wrapped in a blanket, and a steaming bowl of loaded baked potato soup is in front of you.

It’s thick, creamy, and packed with tender potatoes, crispy bacon, melty cheese, and just the right amount of seasoning. This is the kind of soup that feels like a warm hug in a bowl.

I love this dish because it takes everything great about a classic loaded baked potato—fluffy potatoes, smoky bacon, gooey cheese, and a dollop of sour cream—and transforms it into a rich, spoonable form that’s just as satisfying. It’s perfect for family dinners, game days, or anytime you need a soul-warming meal.

If you’re a fan of indulgent comfort foods, this one’s for you!

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A Brief History of Baked Potato Soup

Potatoes have been a staple in cuisines around the world for centuries, but the idea of a baked potato turned into soup is a more recent American invention. It likely emerged from the Southern U.S., where hearty, creamy soups are beloved staples.

While traditional potato soup has been around in European cooking for centuries, the loaded baked potato soup takes a distinctly American approach—packing it with cheese, bacon, and sour cream, just like the famous baked potato from steakhouse menus.

Fun fact: Potatoes were once considered a “poor man’s food” in Europe, but today they’re one of the most versatile and beloved ingredients worldwide.

And let’s be honest—what’s better than a perfectly cooked, buttery baked potato? A soup that tastes just like one, but even creamier!

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Ingredients You’ll Need

• 4 large russet potatoes (baked, peeled, and diced)
• 6 slices of bacon (cooked and crumbled)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups shredded sharp cheddar cheese
• ½ cup sour cream
• 2 green onions (sliced, for garnish)
• Salt & black pepper to taste
• 1 teaspoon smoked paprika (optional, for extra flavor)

Ingredient Breakdown & Substitutions:

• Potatoes: Russet potatoes are ideal because they’re starchy and break down beautifully in soup, making it naturally thick and creamy. You can also use Yukon Gold for a slightly smoother texture.
• Bacon: This adds a smoky, salty crunch that makes the soup feel truly “loaded.” Turkey bacon or vegetarian bacon can be used for a lighter version.
• Cheese: Sharp cheddar melts well and provides bold flavor. You can swap in gouda, Monterey Jack, or even pepper jack for a kick.
• Milk & Cream: The combination of whole milk and heavy cream gives this soup its luscious, velvety texture. Want a lighter version? Use half-and-half instead.
• Chicken Broth: Adds depth and umami to the soup. You can swap it for vegetable broth to make it vegetarian.

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Step-By-Step Instructions

1. Bake the Potatoes

Start by baking your potatoes to get that true loaded baked potato flavor. Preheat your oven to 400°F (200°C), pierce each potato with a fork, and bake them directly on the oven rack for about 50-60 minutes, or until they’re fork-tender. Once they’re cool enough to handle, peel off the skins and dice them into small cubes.

Shortcut Tip: If you’re in a hurry, you can microwave the potatoes instead. Just poke them with a fork, wrap them in a damp paper towel, and microwave for about 8-10 minutes, flipping halfway through.

2. Cook the Bacon

While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. This takes about 7-8 minutes. Remove the bacon, drain on paper towels, and set it aside for garnish. Don’t throw away the bacon grease!

Flavor Tip: Cooking the onions in the leftover bacon grease adds a smoky depth to the soup.

3. Sauté the Onion & Garlic

In the same pot, melt 3 tablespoons of butter and add the chopped onion. Cook until the onion is soft and translucent (about 5 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Roux (Thickening Base)

Sprinkle 3 tablespoons of flour over the onions and stir constantly for 1-2 minutes. This helps get rid of the raw flour taste and creates the thickening base for the soup.

Tip: If you want a thicker soup, you can add an extra tablespoon of flour. If you prefer a thinner soup, use less.

5. Add the Liquids

Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then whisk in the milk and heavy cream. Let it gently bubble for 5 minutes to start thickening.

6. Add the Potatoes

Now, stir in the diced baked potatoes, making sure they’re evenly distributed. Let them cook in the broth for 10 minutes, stirring occasionally. If you like a chunkier soup, leave the potatoes as they are. If you prefer a smoother texture, mash some of the potatoes with the back of your spoon.

7. Melt in the Cheese

Reduce the heat to low and gradually stir in 1 ½ cups of shredded cheddar cheese (reserving ½ cup for garnish). Stir until the cheese is fully melted and the soup is creamy.

8. Stir in the Sour Cream

Turn off the heat and stir in the sour cream. This adds a perfect tangy richness and brings everything together.

9. Season to Perfection

Now, taste the soup and add salt, black pepper, and smoked paprika (if using). Adjust to your liking.

10. Serve & Garnish

Ladle the soup into bowls and top with crispy bacon, extra cheese, sliced green onions, and an extra dollop of sour cream. Serve with crusty bread or garlic toast for an unbeatable meal.

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Tips for the Best Loaded Baked Potato Soup

✔ For extra richness, add a splash of heavy cream before serving.
✔ If your soup is too thick, add a little more broth or milk to thin it out.
✔ Want some heat? Add a pinch of cayenne or top with diced jalapeños.
✔ Leftovers? Store in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop, adding a splash of broth if needed.

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Loaded Baked Potato Soup Recipe

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