When you’re craving a warm, hearty meal that feels like a big bowl of comfort, this Loaded Baked Potato Soup is just what you need. Inspired by a classic loaded baked potato, this creamy soup combines tender russet potatoes, crispy bacon, sharp cheddar cheese, and tangy sour cream for a rich, satisfying dish that’s packed with flavor.
Every spoonful delivers the perfect combination of creamy broth, soft potato chunks, smoky bacon, and melted cheese. Finished with fresh green onions and extra cheddar, this homemade potato soup is just as comforting as your favorite restaurant version, but it’s easy to make right in your own kitchen.
Whether you’re preparing a cozy weeknight dinner, serving a crowd during the holidays, or looking for something delicious to enjoy on a chilly afternoon, this easy loaded potato soup recipe is sure to hit the spot. Serve it with crusty bread, warm biscuits, or a simple green salad for a complete and comforting meal.
Why You’ll Love This Loaded Baked Potato Soup
This isn’t your ordinary potato soup. It’s everything you love about a fully loaded baked potato, transformed into a thick, creamy soup that’s perfect for sharing.
Here’s why this recipe deserves a spot in your regular dinner rotation:
- Rich and creamy: Butter, milk, heavy cream, and sour cream create a smooth, velvety base.
- Loaded with flavor: Crispy bacon, sharp cheddar, garlic, and smoky paprika make every bite delicious.
- Simple ingredients: You can make this comforting meal with easy-to-find ingredients.
- Hearty and filling: Tender potatoes and a creamy broth make this soup satisfying enough for dinner.
- Easy to customize: Add chicken, broccoli, jalapeños, or your favorite cheese.
- Perfect for chilly days: It’s a cozy choice for family dinners, holiday lunches, and cold evenings.
- Great for leftovers: The flavors develop beautifully overnight, making it a convenient make-ahead meal.
Ingredients for Loaded Baked Potato Soup
This recipe uses simple ingredients to create a thick, flavorful soup with all the classic baked potato toppings.
For the Soup
- 6 large russet potatoes, peeled and diced
- 8 slices thick-cut bacon
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Toppings
- Extra shredded cheddar cheese
- Crispy crumbled bacon
- Chopped green onions
- A dollop of sour cream
- Fresh chopped parsley
- Freshly cracked black pepper
The toppings are what make this soup taste like a fully loaded baked potato, so don’t be shy about adding your favorites!
Kitchen Equipment
Before you start cooking, gather these basic kitchen tools:
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board and chef’s knife
- Wooden spoon or whisk
- Potato masher
- Measuring cups and spoons
- Cheese grater
- Ladle
How to Make Loaded Baked Potato Soup
This homemade potato soup comes together in a few simple steps. Cook the bacon, build a creamy soup base, simmer the potatoes until tender, and finish everything with cheddar cheese and sour cream.
Step 1: Cook the Bacon
Place the bacon slices in a large Dutch oven or soup pot over medium heat. Cook for several minutes, turning as needed, until the bacon is crispy and golden brown.
Transfer the cooked bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot and carefully discard any excess.
Once the bacon has cooled, crumble it into small pieces and set aside. Reserve some of the crumbles for topping the finished soup.
Step 2: Sauté the Onion and Garlic
Add the diced onion to the pot with the reserved bacon grease. Cook for about 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
These aromatics create a flavorful foundation for the creamy soup.
Step 3: Make the Roux
Add the butter to the pot and let it melt completely.
Sprinkle in the flour, stirring constantly to combine it with the butter, onion, and garlic. Cook for 2–3 minutes, allowing the flour to lose its raw taste.
This simple roux helps thicken the soup and gives it that rich, creamy consistency.
Step 4: Add the Broth and Dairy
Gradually pour in the chicken broth, whisking as you go to prevent lumps from forming.
Slowly stir in the whole milk and heavy cream until the mixture is smooth.
Scrape the bottom of the pot gently with a wooden spoon to loosen any flavorful bits left from cooking the bacon.
Step 5: Add the Potatoes and Simmer
Stir the diced russet potatoes into the soup base.
Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot and cook for 20–25 minutes, stirring occasionally.
The potatoes are ready when they’re fork-tender and begin to break apart easily.
Avoid letting the soup boil rapidly, as gentle cooking helps maintain its creamy texture.
Step 6: Mash Some of the Potatoes
Use a potato masher to mash about half of the cooked potatoes directly in the pot.
Leave the remaining potatoes in chunks for a hearty texture.
If you prefer a smoother soup, mash a little more. For a chunkier consistency, simply mash less.
Step 7: Add the Cheddar Cheese
Reduce the heat to low and gradually stir in the freshly shredded cheddar cheese.
Continue stirring until the cheese has melted into the soup.
For the smoothest results, add the cheese in small handfuls and avoid bringing the soup to a boil. High heat can cause the cheese to separate or become grainy.
Step 8: Stir in the Sour Cream and Seasonings
Remove the pot from the heat and allow the soup to cool slightly for a minute or two.
Stir in the sour cream until fully incorporated.
Add the salt, black pepper, smoked paprika, garlic powder, and onion powder. Taste the soup and adjust the seasonings as needed.
Keep in mind that the bacon, broth, and cheddar already contribute salt, so it’s best to season gradually.
Step 9: Garnish and Serve
Ladle the hot soup into bowls and finish each serving with your favorite toppings.
Add crispy bacon crumbles, extra cheddar cheese, chopped green onions, and a spoonful of sour cream. Sprinkle with fresh parsley and cracked black pepper if desired.
Serve immediately with warm crusty bread, garlic bread, biscuits, or dinner rolls.
Enjoy every creamy, cheesy spoonful!
Tips for the Best Loaded Potato Soup
A few simple tips can help you get the perfect consistency and flavor every time.
- Choose russet potatoes: Their high starch content helps thicken the soup and creates a soft, creamy texture.
- Grate your own cheese: Freshly grated cheddar melts more smoothly than many pre-shredded varieties.
- Don’t rush the simmer: Give the potatoes enough time to become tender before mashing.
- Mash only part of the potatoes: This creates a thick soup while keeping plenty of hearty chunks.
- Keep the heat low: Avoid boiling the soup after adding the cheese and sour cream.
- Adjust the thickness: Add a little extra broth or milk if the soup becomes thicker than you like.
- Taste before adding salt: Bacon, cheese, and chicken broth can already be quite salty.
- Save some toppings: Adding bacon and cheese just before serving gives each bowl extra flavor and texture.
Delicious Loaded Potato Soup Variations
One of the best things about this recipe is how easy it is to customize. Try one of these variations to make it your own.
Broccoli Cheddar Potato Soup
Add 2 cups of steamed broccoli florets during the final 5–10 minutes of cooking. The broccoli pairs beautifully with the creamy potatoes and sharp cheddar.
Spicy Loaded Potato Soup
For a little heat, add diced jalapeños, a pinch of crushed red pepper flakes, or a few dashes of your favorite hot sauce. Pepper Jack cheese is another delicious option.
Chicken Loaded Potato Soup
Stir in 2 cups of cooked, shredded rotisserie chicken near the end of cooking. It’s an easy way to make the soup even heartier and add extra protein.
Vegetarian Loaded Potato Soup
Leave out the bacon and replace the chicken broth with vegetable broth. For a savory topping, try roasted mushrooms, crispy fried onions, or smoked paprika.
Southwest Loaded Potato Soup
Give your soup a Southwestern twist with corn, black beans, diced green chiles, and taco seasoning. Finish with Pepper Jack cheese and chopped cilantro.
Extra-Cheesy Potato Soup
For an even cheesier bowl, combine sharp cheddar with Monterey Jack or Colby Jack. Stir the cheeses in gradually over low heat for a smooth, creamy finish.
What to Serve with Loaded Baked Potato Soup
This hearty soup pairs wonderfully with bread, sandwiches, and fresh sides. Whether you’re serving it as a main course or part of a larger meal, here are some delicious options:
- Garlic bread or crusty French bread
- Homemade dinner rolls
- Warm buttermilk biscuits
- Grilled cheese sandwiches
- Caesar salad
- Fresh garden salad
- Cornbread
- Roasted vegetables
- Soft pretzels
- Crackers
For a simple dinner, serve a generous bowl of soup with warm bread and a crisp green salad.
How to Store Leftover Potato Soup
If you have leftovers, let the soup cool slightly before transferring it to airtight containers.
- Refrigerator: Store for up to 3–4 days.
- Reheating: Warm gently on the stovetop or in the microwave.
- Consistency: The soup will thicken as it sits, so add a splash of milk or broth when reheating.
For food safety, refrigerate leftovers within 2 hours of cooking. Avoid leaving the soup at room temperature for extended periods.
Can You Freeze Loaded Baked Potato Soup?
You can freeze this soup, but the texture may change because it contains milk, cream, cheese, and sour cream. Dairy-based soups can become grainy or separate after thawing.
For the best results, prepare and freeze the potato soup before adding the dairy ingredients and cheese.
Allow the soup base to cool, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
When you’re ready to serve, thaw the soup overnight in the refrigerator. Reheat it gently, then stir in the milk, cream, cheddar, and sour cream.
If freezing the fully prepared soup, thaw and reheat it slowly, stirring frequently. The texture may not be quite as smooth, but it can still be delicious.
How to Reheat Loaded Potato Soup
Stovetop Method
Pour the leftover soup into a saucepan and warm over low to medium-low heat, stirring frequently.
If the soup is too thick, add a splash of milk or chicken broth until it reaches your preferred consistency.
Avoid boiling, especially because the soup contains cheese and sour cream.
Microwave Method
Place an individual serving in a microwave-safe bowl.
Heat in 30-second intervals, stirring between each interval, until warmed through. Add a little milk or broth if needed to loosen the soup.
Frequently Asked Questions
What are the best potatoes for loaded potato soup?
Russet potatoes are an excellent choice because they’re starchy and soften easily, helping create a thick, creamy soup. Yukon Gold potatoes are another option if you prefer a naturally buttery flavor and a slightly firmer texture.
Can I make loaded baked potato soup ahead of time?
Yes! You can prepare the soup a day ahead and refrigerate it in an airtight container. The flavors will have time to develop overnight.
Reheat gently over low heat, stirring frequently. Add a little milk or broth if the soup has thickened.
Why is my potato soup too thick?
Potatoes continue to absorb liquid as the soup rests, which can make it thicker the next day.
Simply stir in a little warm milk, chicken broth, or cream until you reach your desired consistency.
Can I use a different type of cheese?
Absolutely. Sharp cheddar gives this soup its classic flavor, but Monterey Jack, Colby Jack, Gouda, Gruyère, and Pepper Jack are all delicious alternatives.
For the smoothest results, grate the cheese yourself and stir it in over low heat.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend suitable for thickening.
Alternatively, skip the roux and thicken the soup with a cornstarch slurry made by mixing cornstarch with cold water. Stir it into the simmering broth before adding the dairy and cheese.
Be sure to check that your chicken broth and other packaged ingredients are certified gluten-free if needed.
Can I make loaded potato soup in a slow cooker?
Yes. Add the diced potatoes, onion, garlic, and chicken broth to the slow cooker. Cook on LOW for 6–8 hours or HIGH for about 3–4 hours, until the potatoes are tender.
Mash some of the potatoes, then stir in the milk, cream, cooked bacon, and seasonings. Add the cheese gradually, followed by the sour cream, during the final 20–30 minutes.
For a thicker soup, you can prepare a small flour or cornstarch thickener separately and stir it in as needed.
Can I make this soup without bacon?
Yes. Simply omit the bacon and use butter or olive oil to sauté the onion and garlic. Vegetable broth works well if you’d also like to make the soup vegetarian.
Smoked paprika can add a little of the smoky flavor typically provided by bacon.
Nutrition Information
The following values are approximate and will vary depending on the ingredients, brands, portion sizes, and toppings used.
Estimated nutrition per serving:
- Calories: 510
- Protein: 19 g
- Carbohydrates: 36 g
- Fat: 32 g
- Saturated Fat: 17 g
- Cholesterol: 85 mg
- Sodium: 760 mg
- Fiber: 4 g
- Sugar: 5 g
- Calcium: 28% Daily Value
- Iron: 10% Daily Value
Final Thoughts
This Loaded Baked Potato Soup brings all the flavors of a classic loaded baked potato into one warm, creamy, and satisfying bowl. With tender russet potatoes, crispy bacon, sharp cheddar, and tangy sour cream, it’s the kind of comforting homemade meal that everyone looks forward to.
It’s simple enough for a busy weeknight, hearty enough for a family dinner, and delicious enough to serve during the holidays. Customize it with your favorite toppings, pair it with warm bread, and enjoy a cozy meal that feels like home.
Make a pot today, save the leftovers for tomorrow, and don’t forget the extra bacon and cheddar on top!
