This loaded baked potato soup recipe has been my cold-weather go-to for years, and it never once gets old. It’s thick, creamy, and packed with everything you love about a classic baked potato — crispy bacon, sharp cheddar, tangy sour cream, and tender chunks of potato, all swimming in a rich, velvety broth.

I still remember the first time I made this on a rainy Sunday afternoon after a long week. I had a bag of russet potatoes sitting on the counter and absolutely no motivation to do anything complicated.

What came out of that pot was honestly one of the best soups I’ve ever made — so good that my husband asked for it three times in two weeks. The secret, I’ve since learned, is not rushing the potatoes and being generous with the toppings at the end.

This isn’t a shortcut recipe that relies on canned soup or instant potatoes. It uses real, from-scratch ingredients that come together in about an hour, and every single minute of that time is worth it.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour
Servings	6 servings
Difficulty Level	Easy

If you love hearty potato-based comfort food, you’ll also want to check out this Potato Soup Recipe for a slightly lighter take on the classic.

Table of Contents

Why You’ll Love This Loaded Baked Potato Soup Recipe

This soup checks every box when it comes to comfort food done right. It’s filling, deeply flavorful, and comes together with pantry staples you probably already have.

It tastes like a baked potato in soup form. All the classic toppings you love — bacon, cheese, sour cream, and chives — show up in every single bite. It’s indulgent in the best way.
It’s a one-pot meal. Less cleanup, less stress, and everything comes together in a single Dutch oven or large stockpot. Perfect for weeknight cooking.
Kids absolutely love it. The mild, creamy base appeals to even picky eaters, and you can customize the toppings on each bowl. My kids always ask for extra bacon on theirs.
It reheats beautifully. This soup actually tastes even better the next day once the flavors have had time to meld. It’s one of my favorite make-ahead meals for busy weeks.
It’s endlessly customizable. You can keep it simple or go all out with toppings. Add jalapeños for heat, swap in turkey bacon for a lighter version, or stir in extra veggies.
The texture is incredible. Partially blending the soup gives it that thick, creamy consistency without needing heavy cream — though you can always add some if you want it extra luxurious.

Another cozy soup you might love is this Cheeseburger Soup — equally hearty and just as crowd-pleasing.

Ingredients

Every ingredient in this soup plays a role, and I’ve learned through multiple batches exactly which ones are non-negotiable. Russet potatoes are the go-to here — they break down beautifully and give the soup its characteristic thick, starchy body. Don’t swap them out for waxy potatoes like Yukon Golds unless you want a slightly thinner result.

3 lbs (1.4 kg) russet potatoes — peeled and cut into 3/4-inch cubes. Russets are high in starch, which is what makes this soup so thick and creamy.
8 oz (225g) thick-cut bacon — about 8 strips, chopped. Cooking it yourself in the pot builds incredible flavor in the base.
1 medium yellow onion — diced. I use yellow onion here because it softens into the soup without any sharpness.
4 garlic cloves — minced. Fresh garlic makes a big difference; avoid the jarred kind if you can.
4 tablespoons (55g) unsalted butter — for building the roux base.
1/3 cup (40g) all-purpose flour — this is what thickens the soup and gives it body.
4 cups (960ml) chicken broth — low-sodium so you can control the salt level.
2 cups (480ml) whole milk — whole milk gives the best richness; 2% works but will be slightly less creamy.
1 cup (240ml) heavy cream — this is what pushes the soup from “good” to “wow.” You can reduce this if needed.
1 1/2 teaspoons salt — adjust to taste at the end.
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika — adds a subtle warmth that plays beautifully with the bacon.
1/4 teaspoon garlic powder
For toppings (served at the table):
2 cups (225g) sharp cheddar cheese — freshly shredded. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly.
1 cup (240ml) sour cream — full-fat for best flavor.
4 green onions (scallions) — thinly sliced.
Reserved crispy bacon — from cooking above.
Extra black pepper — to taste.

You might also enjoy this Potato Leek Soup if you’re looking for another comforting potato-based soup with a creamy, elegant twist.

Kitchen Equipment Needed

You don’t need anything fancy here, but having the right tools makes the process much smoother. I’ve made this soup enough times to know which pieces of equipment actually matter and which are just nice extras.

Large Dutch oven or heavy-bottomed pot (6 qt) — essential for even heat distribution. This is the single most important piece of equipment for this soup.
Sharp chef’s knife — for cubing the potatoes quickly and evenly.
Cutting board
Vegetable peeler — for peeling the russet potatoes.
Immersion blender — for partially blending the soup right in the pot. This is my preferred method; it gives you total control over texture.
Wooden spoon or heat-safe spatula — for stirring and scraping up the bacon fond.
Ladle — for serving.
Box grater or cheese grater — for freshly grating the cheddar.
Measuring cups and spoons
Paper towel-lined plate — for draining the cooked bacon.
Soup bowls — wide and deep bowls make it easier to pile on the toppings properly.

Read Also: Best Potato Recipes

Recommended Products for This Recipe

After making this soup dozens of times, these are the products I always reach for — they genuinely make a difference in the final result, and I wouldn’t recommend anything I don’t actually use myself.

1. Lodge Enameled Cast Iron Dutch Oven

A heavy Dutch oven is the difference between soup that scorches on the bottom and soup that cooks evenly all the way through. I’ve been using an enameled cast iron pot for this recipe for years — it distributes heat so well that the potatoes cook through at the same rate, and the soup never sticks or burns. It also goes from stovetop to table beautifully if you want to serve family style.

Get it on Amazon

2. Breville Control Grip Immersion Blender

Partially blending the soup is what gives it that thick, almost velvety texture while still keeping some potato chunks intact. A high-powered immersion blender like this one lets you do that right in the pot without any transferring or mess. It’s one of those tools that sounds optional until you use it once, and then you can’t imagine cooking without it.

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3. Tillamook Sharp Cheddar Cheese Block

I strongly recommend buying a block of good-quality cheddar and grating it yourself. Tillamook sharp cheddar has a bold, tangy flavor that holds up beautifully in this soup and melts incredibly smoothly without becoming grainy. It’s one of those small upgrades that makes a noticeable difference in the final bowl.

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4. OXO Good Grips Y-Peeler

Peeling three pounds of russet potatoes is no small task, and a sharp, comfortable peeler makes it so much faster. The OXO Y-peeler glides through potato skin effortlessly and fits naturally in your hand, which means less fatigue and quicker prep overall. It’s inexpensive and lasts forever.

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For another rich and comforting soup that comes together easily, try this Cheeseburger Chowder Soup — it’s become a regular in our rotation right alongside this potato soup.

Step-by-Step Instructions: How to Make Loaded Baked Potato Soup

Step 1: Cook the Bacon

Place your Dutch oven or large heavy-bottomed pot over medium heat. No need to add any oil — the bacon will render its own fat.
Add the chopped thick-cut bacon in a single layer across the bottom of the pot.
Cook the bacon for 8 to 10 minutes, stirring occasionally, until the pieces are crispy and deeply browned. You want real crispiness here — limp bacon won’t give you the right texture as a topping.
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and set it aside. Do not drain the bacon fat from the pot — you’ll use it to cook the aromatics and it’s loaded with flavor.
You should have about 2 to 3 tablespoons of bacon fat remaining in the pot. If there’s significantly more, drain off some but leave at least 2 tablespoons.

Step 2: Sauté the Onion and Garlic

Keep the pot over medium heat and add the diced yellow onion directly into the bacon fat.
Cook the onion for 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. You’re not trying to brown it — just soften it so it melts into the soup base.
Add the minced garlic and stir it into the onion. Cook for 1 minute until fragrant, stirring constantly so the garlic doesn’t burn on the bottom of the pot.
At this point your kitchen should smell absolutely incredible. This is the flavor foundation for the entire soup.

Step 3: Build the Roux

Add the 4 tablespoons of unsalted butter to the pot with the onion and garlic mixture. Let it melt completely over medium heat.
Once the butter is melted, sprinkle the 1/3 cup of all-purpose flour evenly over the butter mixture.
Stir constantly using a wooden spoon for 1 to 2 minutes to cook the raw flour taste out. The mixture will look like a thick paste — this is your roux, and it’s what gives the soup its body. Don’t skip this cooking step or your soup may taste like raw flour.
The roux should look slightly golden and smell nutty before you move on.

Step 4: Add the Broth and Milk

Slowly pour in the 4 cups of chicken broth, about 1 cup at a time, whisking or stirring vigorously after each addition to prevent lumps from forming. This gradual addition is key — pouring it all in at once can make it clumpy.
Once all the broth is incorporated and the mixture is smooth, pour in the 2 cups of whole milk and the 1 cup of heavy cream.
Stir everything together and bring the liquid to a gentle simmer over medium heat. Do not boil aggressively — a steady simmer is what you want to keep the dairy from separating.

Step 5: Add the Potatoes and Seasonings

Add the peeled, cubed russet potatoes to the simmering liquid. Stir to combine.
Add the 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of garlic powder. Stir everything together so the seasonings are evenly distributed throughout the soup.
Bring the soup back up to a gentle simmer, then reduce the heat to medium-low.
Cover the pot with a lid and cook for 20 to 25 minutes, stirring every 5 to 10 minutes, until the potato cubes are completely tender and fall apart easily when pierced with a fork. Resist the urge to rush this step — undercooked potatoes are the number one issue with potato soup.

Step 6: Partially Blend the Soup

Once the potatoes are fully cooked through, use your immersion blender to partially blend the soup directly in the pot. You’re not trying to make it completely smooth — you want to blend about half of the soup to thicken it while leaving the other half chunky for texture.
If you don’t have an immersion blender, carefully scoop out about 2 cups of the soup (with potato chunks) into a regular blender. Blend until smooth, then stir the blended portion back into the pot. Be very careful when blending hot liquids — remove the center cap of the blender lid and hold a kitchen towel over the opening to vent steam.
Stir the soup well after blending to fully incorporate the smooth and chunky portions. Taste and adjust the seasoning — add more salt, pepper, or smoked paprika as needed.
If the soup is thicker than you’d like, add a splash of additional chicken broth or milk and stir to combine.

Step 7: Serve and Top

Ladle the hot soup into bowls. Be generous — this is the kind of soup that deserves a full, heaping bowl.
Top each serving with a handful of freshly shredded sharp cheddar cheese, a dollop of full-fat sour cream, a sprinkle of crispy bacon pieces, and sliced green onions.
Add extra black pepper on top if you like a little bite.
Serve immediately while the cheese is still melting into the hot soup. This soup is best fresh, but leftovers reheat beautifully — see the Storage section below for tips.

You might also love this Corn Chowder for another thick, creamy, vegetable-forward soup that hits all the same comfort food notes.

Tips for The Best Loaded Baked Potato Soup

These are the lessons I’ve picked up from making this soup more times than I can count — some from happy accidents, and some from batches that didn’t quite go the way I planned.

Use russet potatoes, not waxy ones. Russets are high in starch, which is exactly what makes this soup thick and creamy as the potato breaks down. Yukon Golds or red potatoes will stay firmer and give you a thinner, less hearty result.
Don’t skip cooking the roux. That 1 to 2 minutes of cooking the flour in butter is essential to get rid of the raw flour taste. If you rush past it, you’ll notice it in the finished soup — it’ll have a slightly starchy, raw flavor that no amount of seasoning can fully fix.
Add the liquid slowly. Pour the chicken broth in gradually while stirring continuously. This gives the roux time to absorb the liquid evenly and prevents lumpy soup.
Partially blend for the best texture. Don’t blend the whole pot — the contrast between the creamy, smooth base and the soft potato chunks is what makes this soup so satisfying. Aim for about half blended, half chunky.
Grate your own cheese. Pre-shredded cheese is coated in starches that prevent it from melting smoothly. Freshly grated sharp cheddar melts into the soup in seconds and tastes noticeably better.
Keep the heat gentle once you add the dairy. A rolling boil can cause the milk and cream to separate, leaving you with a grainy texture. Simmer low and slow after you’ve added the liquid components.
Season at the end, not just the beginning. Potatoes absorb a lot of salt as they cook. Always taste the soup after the potatoes are fully cooked and adjust your seasoning then, not just at the start.
Save half the bacon for the topping. I know it’s tempting to stir all of it into the soup, but keeping half aside for the table as a garnish makes each bowl feel like a proper “loaded” experience.

Another crowd-favorite soup is this Zuppa Toscana — creamy, hearty, and full of sausage and potatoes for those nights when you want something bold and comforting.

What to Serve with Loaded Baked Potato Soup

This soup is hearty enough to be a complete meal on its own, but it pairs really well with a handful of sides and breads that round out the experience without competing with all those rich flavors.

Homemade Biscuits — Warm, buttery biscuits are the ultimate soup companion. I almost always make a batch when I’m making this soup — they’re perfect for soaking up the creamy broth at the bottom of the bowl.
Broccoli Salad — A crisp, tangy broccoli salad cuts right through the richness of the soup and adds a welcome crunch alongside it. It’s one of my favorite pairings.
Coleslaw — The creamy, slightly acidic flavor of a good coleslaw balances the richness of the potato soup really well. It’s an easy, no-cook side that adds contrast.
Dinner Rolls — Soft, pillowy dinner rolls alongside a bowl of this soup are pure comfort. Great for soaking up every last drop of that broth.
Deviled Eggs — Surprisingly, deviled eggs are a fantastic companion at the table when you’re serving this soup for a casual dinner party. The creamy, tangy filling pairs well with the rich soup.
Simple green salad — A lightly dressed green salad with a bright vinaigrette adds freshness and lightness to the meal without being too much prep work.

For more soup and side pairings, you might also like this Creamy Tomato Basil Soup — another cozy bowl that pairs perfectly with crusty bread.

Variations of Loaded Baked Potato Soup

Once you’ve made the base recipe a couple of times and it feels comfortable, this soup is a great canvas for customization. Here are some of my favorite ways to switch things up depending on the season or what I have on hand.

Slow Cooker Version: Cook the bacon on the stovetop first, then transfer everything (except the dairy and toppings) to a slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are completely tender. Stir in the milk and cream during the last 30 minutes, then blend and finish as usual.
Lighter Version: Swap the heavy cream for additional whole milk and use turkey bacon instead of regular bacon. You can also reduce the butter slightly and use a light sour cream for the topping. The soup will be a bit thinner but still very flavorful.
Broccoli Cheddar Potato Soup: Stir in 2 cups of small-cut broccoli florets during the last 10 minutes of cooking. The broccoli softens just enough and adds both color and nutrition. It turns this into a full hybrid of two classic soup favorites.
Spicy Version: Add 1/2 teaspoon of cayenne pepper to the soup along with the other seasonings, and top each bowl with pickled jalapeños and a dash of hot sauce. If you like heat, this version is outstanding.
Vegetarian Version: Skip the bacon entirely and use vegetable broth instead of chicken broth. Add smoked paprika and a little liquid smoke to get some of that smoky depth back. Top with crispy fried shallots instead of bacon for a satisfying crunch.
Loaded Twice-Baked Potato Soup: Use actual baked potato flesh instead of raw potato cubes. Bake 4 large russet potatoes, scoop out the flesh, and add it directly to the broth. The flavor is slightly different — a bit more concentrated and slightly nutty — and this method is great when you have leftover baked potatoes you need to use up.

For even more potato inspiration, check out these Twice Baked Potatoes — the filling from those potatoes is basically this soup in solid form.

Storage and Reheating

This soup stores really well, which makes it ideal for meal prep. Just keep in mind that potato soups thicken significantly as they cool, so you’ll need to add a bit of liquid when reheating.

Refrigerator: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Keep the toppings (bacon, cheese, sour cream, green onions) stored separately in small containers so they stay fresh and crispy.
Freezer: Dairy-based soups can be tricky to freeze — the milk and cream may separate slightly upon thawing, resulting in a slightly grainy texture. If you want to freeze it, let the soup cool completely, then transfer it to a freezer-safe container leaving about an inch of headspace for expansion. Freeze for up to 2 months. Note: the texture after thawing will be a bit different from fresh, but a good stir or a quick blend usually brings it back together.
Reheating on the stovetop: Transfer the soup to a pot and reheat over medium-low heat, stirring frequently. Add a splash of chicken broth or milk (about 1/4 to 1/2 cup) to loosen the soup back to its original consistency. Heat until warmed through, about 8 to 10 minutes.
Reheating in the microwave: Transfer a portion to a microwave-safe bowl and stir in a small splash of broth or milk. Microwave in 60-second intervals, stirring in between, until heated through. Cover loosely to prevent splattering.
Do not add toppings before storing: Always store the bacon, cheese, sour cream, and green onions separately and add them fresh when serving reheated soup. They’ll lose their texture and appeal if stored mixed in with the soup.

For another make-ahead-friendly soup, try this Beef Barley Soup — it also gets better with time and reheats like a dream.

Nutritional Facts

The following nutritional information is an estimate per serving (1 of 6 servings), including toppings of shredded cheddar, sour cream, and bacon. Exact values will vary depending on specific brands and ingredient quantities used.

Nutrition Per Serving (Approximate)
Calories	520 kcal
Total Fat	31g
Saturated Fat	17g
Cholesterol	95mg
Sodium	920mg
Total Carbohydrates	44g
Dietary Fiber	3g
Sugars	6g
Protein	18g
Vitamin C	20mg
Calcium	280mg
Iron	2mg
Potassium	870mg

For a lighter take on a creamy, comforting soup, you might enjoy this Healthy Mashed Potatoes recipe — it uses a lot of the same base ingredients but with a lighter preparation method.

Health Benefits of Key Ingredients

This soup is comfort food first and foremost, but it’s worth knowing that several of its core ingredients actually bring meaningful nutritional value to the bowl — which makes it a little easier to enjoy guilt-free.

Russet Potatoes: Potatoes are a genuinely nutrient-dense food that often gets unfairly maligned. They’re an excellent source of potassium (more per gram than bananas), vitamin C, vitamin B6, and dietary fiber — especially when you leave the skin on. They also provide resistant starch, which supports gut health and helps you feel full longer.
Garlic: Fresh garlic contains allicin, a sulfur compound that has been studied for its antimicrobial and anti-inflammatory properties. Garlic is also a good source of manganese, vitamin B6, and vitamin C, and regular consumption has been linked to improved cardiovascular health.
Cheddar Cheese: Sharp cheddar provides a significant hit of calcium and phosphorus, which are essential for bone health. It also contains protein and fat-soluble vitamins like vitamin A and vitamin K2. When used in moderate amounts as a topping, it adds real nutritional value alongside great flavor.
Bacon (in moderation): While bacon is high in sodium and saturated fat, it does provide B vitamins — particularly B1, B3, and B12 — as well as selenium and phosphorus. The key is portion control, using it as a flavor accent rather than a primary ingredient.
Green Onions: Often overlooked, green onions are a surprisingly good source of vitamin K and vitamin C, and they contain folate and antioxidants. They add flavor with virtually no calories and are one of the most nutritionally efficient garnishes you can use.
Chicken Broth: A good-quality chicken broth contributes collagen, electrolytes, and trace minerals to the soup. Using a low-sodium version allows you to get those benefits while keeping the sodium in check.

For another soup that’s both nourishing and deeply satisfying, take a look at this Kale and Sweet Potato Soup — it’s packed with vitamins and has a wonderful warming depth of flavor.

FAQs About Loaded Baked Potato Soup

1. Can I make this soup in a slow cooker?

Yes, absolutely — and it works really well. Cook the bacon on the stovetop first to render the fat and build flavor, then transfer it along with the onion, garlic, potatoes, seasonings, and chicken broth to the slow cooker.

Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the milk and heavy cream during the last 30 minutes, then use an immersion blender to partially blend before serving with all the toppings.

2. Why is my potato soup grainy or curdled?

This usually happens when the heat is too high after adding the dairy. Milk and cream can separate when they’re brought to a rolling boil, resulting in a grainy texture.

Always keep the heat at a gentle simmer once the liquid is in the pot, and never let it boil aggressively. If it does curdle slightly, an immersion blender can help smooth it back out.

3. Can I freeze loaded baked potato soup?

You can freeze it, but I’d recommend doing so before adding the dairy if possible. Milk and cream can separate when frozen and thawed, which can affect the texture.

If you’ve already added the dairy, freeze it anyway and give it a good stir or blend when reheating — it usually comes back together pretty well with a little extra milk stirred in.

4. What’s the best way to thicken potato soup that’s too thin?

The easiest fix is to blend more of the soup using your immersion blender — the starch in the potatoes will naturally thicken the liquid as more of them are broken down. Another option is to make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering soup and cook for 2 to 3 minutes.

You can also reduce the soup uncovered over low heat for 10 to 15 minutes, which will concentrate it and naturally thicken the consistency.

5. Can I use a different type of potato?

Russet potatoes are highly recommended for this recipe specifically because of their high starch content, which is what creates the thick, creamy consistency the soup is known for. Yukon Golds will work but produce a thinner, slightly waxier result.

Red potatoes and fingerlings are not ideal here — they’re too waxy and won’t break down enough to thicken the soup. If you only have Yukon Golds on hand, increase the flour in your roux slightly (add an extra tablespoon) to compensate.

For more cozy soup ideas, you might also enjoy this Panera Broccoli Cheddar Soup — another cheesy, comforting bowl that uses a similar creamy base technique.

Final Thoughts

This loaded baked potato soup recipe is one of those dishes that earns its place in your regular rotation after just one bowl. It’s warm, filling, and deeply comforting in a way that only truly great soup can be.

Every time I make this, it disappears faster than I expect it to. If you give it a try, I’d love to hear how it turned out for you — drop a comment below with your favorite toppings or any tweaks you made!

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