Imagine everything you love about a loaded baked potato transformed into a rich, creamy bowl of soup.
Tender potatoes simmer in a savory broth before being finished with cream, sharp cheddar cheese, crispy bacon, and fresh green onions.
This Loaded Baked Potato Soup is thick, hearty, comforting, and exactly the kind of meal you want when the weather turns chilly.
And yes—the toppings are absolutely part of the experience.
Why You'll Love It
- Creamy and hearty
- Packed with potato flavor
- Loaded with cheddar and bacon
- Easy one-pot meal
- Family-friendly
- Perfect for cold evenings
- Great for meal prep
- Easy to customize with your favorite baked-potato toppings
About the Recipe
This soup takes inspiration from the classic loaded baked potato.
The potatoes are cooked directly in the soup, which allows their starch to naturally contribute to the creamy texture. Some of the potatoes are lightly mashed while others remain in chunks, giving the soup a satisfying combination of textures.
Sharp cheddar adds richness and flavor, while bacon and green onions provide the salty, savory contrast that makes a loaded baked potato so addictive.
Recipe Information
Cuisine: American
Course: Soup / Main Course
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6–8
Ingredients
For the Soup
- 6 medium russet potatoes, peeled and cut into ½-inch cubes
- 8 slices bacon
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese
For Topping
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 3 green onions, thinly sliced
- Sour cream
- Freshly cracked black pepper
- Fresh chives, optional
Equipment
- Large Dutch oven or heavy-bottomed pot
- Large skillet
- Wooden spoon
- Whisk
- Ladle
- Potato masher
- Cutting board
- Chef's knife
Step-by-Step Instructions
1. Cook the Bacon
Place the bacon in a large Dutch oven or skillet over medium heat.
Cook until crisp, approximately 7–10 minutes.
Transfer the bacon to a paper towel-lined plate.
Reserve approximately 2 tablespoons of bacon fat in the pot.
Once cool enough to handle, crumble the bacon.
2. Sauté the Onion
Add the diced onion to the bacon fat.
Cook for approximately 4–5 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
3. Make the Roux
Add the butter.
Once melted, sprinkle in the flour.
Whisk continuously for approximately 1–2 minutes.
The mixture should become smooth and lightly golden.
4. Add the Liquid
Slowly pour in the chicken broth while whisking.
Continue whisking until smooth.
Add the milk and heavy cream.
Stir well.
5. Add the Potatoes
Add the cubed potatoes.
Season with:
- Salt
- Black pepper
- Smoked paprika
- Thyme
Bring the soup to a gentle boil.
Reduce the heat and simmer for approximately 20–25 minutes, or until the potatoes are fork-tender.
6. Create the Creamy Texture
Use a potato masher to gently mash some of the potatoes directly in the pot.
Don't mash everything.
Leaving plenty of potato chunks gives the soup a much better texture.
7. Add the Cheese
Reduce the heat to low.
Gradually stir in the shredded cheddar cheese.
Continue stirring until completely melted and incorporated.
Do not boil the soup after adding the cheese, as high heat can cause the dairy to separate.
8. Taste & Adjust
Taste the soup.
Add additional salt or black pepper if necessary.
If the soup becomes thicker than you prefer, add a little extra milk or broth.
9. Load It Up
Ladle the soup into bowls.
Top each serving with:
- Shredded cheddar
- Crumbled bacon
- Green onions
- Sour cream
- Freshly cracked black pepper
Add fresh chives if desired.
Chef's Tips
Use russet potatoes
Their high starch content helps create a naturally creamy soup.
Don't over-mash
Some chunks are what make this soup feel like a loaded baked potato rather than plain potato purée.
Grate your own cheese
Freshly grated cheddar melts more smoothly than many pre-shredded cheeses.
Keep the heat low after adding cheese
Boiling dairy-based soup can cause the cheese and cream to separate.
Don't skimp on the toppings
The toppings are what turn this from ordinary potato soup into loaded baked potato soup.
Variations
Loaded Chicken Potato Soup
Add 2 cups cooked shredded chicken for an even heartier meal.
Broccoli Cheddar Potato Soup
Add 1–2 cups small broccoli florets during the final 8–10 minutes of cooking.
Spicy Loaded Potato Soup
Add diced jalapeño or a pinch of cayenne.
Vegetarian Potato Soup
Replace the chicken broth with vegetable broth and omit the bacon.
Extra-Cheesy Version
Add a combination of cheddar and Monterey Jack.
Garlic & Herb Potato Soup
Add extra garlic along with fresh thyme and parsley.
Storage
Allow leftovers to cool before refrigerating.
Store in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
If the soup becomes too thick after refrigeration, add a splash of milk or broth.
Can You Freeze It?
Because this soup contains dairy and cheese, freezing can slightly change its texture.
For the best result, freeze the potato soup before adding the cream and cheese.
When ready to serve, thaw it in the refrigerator, reheat gently, then add the cream and cheese.
FAQs
Can I leave the potato skins on?
Yes, particularly if you're using clean russet potatoes and prefer a more rustic soup. Peeling them produces a smoother, more classic texture.
Can I make this soup without bacon?
Absolutely. Simply omit the bacon and use butter or olive oil to sauté the onion.
How do I thicken potato soup?
The potatoes and flour in this recipe naturally thicken the soup. You can also mash additional potatoes if you want it thicker.
Can I use leftover baked potatoes?
Yes. This is actually a great way to use leftover baked potatoes. Add them later in the cooking process since they're already cooked.
What cheese works best?
Sharp cheddar is the classic choice, but Monterey Jack, Colby, or a cheddar-Jack combination also work well.
Can I make this in a slow cooker?
Yes, but add the dairy and cheese toward the end of cooking rather than letting them simmer for hours.
Nutrition
Approximate per serving:
- Calories: 520
- Protein: 18 g
- Carbohydrates: 48 g
- Fat: 29 g
- Saturated Fat: 15 g
- Fiber: 4 g
- Sodium: 1,020 mg
Nutrition information is an estimate and varies according to ingredients, brands, and serving size.
Serving Suggestions
Serve this soup with:
- Crusty sourdough bread
- Garlic bread
- Green salad
- Caesar salad
- Roasted vegetables
- Grilled cheese sandwich
- Homemade dinner rolls
For the ultimate comfort-food combination:
Loaded Potato Soup + crusty bread + extra cheddar + bacon.
No complaints will be accepted at the dinner table.
Final Thoughts
Loaded Baked Potato Soup is exactly the kind of recipe we want in Spot's Corner: familiar, comforting, highly visual, easy enough for a home cook, and flexible enough to generate multiple future variations.
It also gives us a strong comfort-food cluster alongside recipes such as Classic Lasagna, French Onion Soup, and Clam Chowder.
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