There are certain recipes that feel like pure comfort food magic, and for me, loaded baked potato soup is one of them. I still remember the first time I made it on a snowy weekend with friends we were stuck indoors, wrapped in blankets, and craving something hearty. We baked a pile of potatoes, crisped up some bacon, and stirred everything together into the creamiest, most indulgent pot of soup. We didn’t even bother setting the table—just hovered over big steaming bowls on the couch, dipping in extra bread and laughing through the night. To this day, that memory lives in every spoonful of this soup.
If you’ve ever bitten into a loaded baked potato—the fluffy inside piled high with sour cream, cheddar, and crispy bacon—you already know why this soup is irresistible. It’s that same experience, only creamier, cozier, and spoonable. The broth is silky and rich, studded with tender chunks of potato. The cheddar melts in to make it luscious, while the smoky bacon adds a salty crunch in every bite. And then there’s the finish: a dollop of sour cream and a sprinkle of green onions that brighten it all up. Comfort food doesn’t get much better than this.
Why You’ll Love This Soup
- It tastes just like a loaded baked potato, but in cozy soup form.
- Perfect for chilly nights, game day spreads, or family dinners.
- It’s customizable—make it creamy, chunky, smoky, or even vegetarian.
- Leftovers are just as good (if not better!) the next day.
Ingredients You’ll Need
- 6 medium russet potatoes, baked, peeled, and diced
- 6 slices bacon, cooked crisp and crumbled (plus extra for topping)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour (for thickening)
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1 cup shredded cheddar cheese (sharp is best!)
- ½ cup sour cream
- Salt and black pepper, to taste
- Chopped green onions, for garnish
Step-by-Step: How to Make Loaded Baked Potato Soup
Step 1: Bake your potatoes
This is where the magic begins. Bake them until fluffy inside with a slightly crisp skin. Once cooled, peel and dice them. (You can leave some skins on for rustic charm—your call!)
Step 2: Crisp the bacon
In your soup pot, cook the bacon until perfectly crispy. Set it aside, but keep a bit of that glorious bacon fat in the pan—it’s liquid gold for flavor.
Step 3: Build your flavor base
Melt butter in the same pot and sauté the onion until soft and golden. Stir in garlic just until fragrant. Sprinkle flour over the veggies and stir—this roux is the secret to that luscious, creamy texture.
Step 4: Create the broth
Slowly whisk in the chicken broth and milk, stirring constantly so it stays smooth. As it simmers, the base thickens into something dreamy.
Step 5: Add potatoes and flavor
Stir in your diced potatoes and let them simmer gently. Some will break down to make the soup creamy, while others stay chunky for that baked potato feel. Add cheddar, sour cream, and half the bacon, stirring until everything melts together into cheesy bliss.
Step 6: Load it up!
Ladle the soup into bowls and pile on the toppings: extra cheese, bacon crumbles, and green onions. Maybe even a dollop of sour cream for the full “loaded potato” experience.
Serving Suggestions
- Pair with buttery dinner rolls or garlic breadsticks for dipping.
- Serve with a fresh green salad to balance the richness.
- For ultimate comfort, make grilled cheese sandwiches and dunk them in.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of milk to loosen it up.
- Freeze (without the sour cream) for up to 2 months. Add sour cream after reheating for the creamiest texture.
What kind of potatoes are best?
Russets work best because they’re starchy and creamy when cooked. Yukon Golds are also great for a slightly buttery flavor.
Can I lighten it up?
Use milk instead of cream, turkey bacon instead of pork, and Greek yogurt in place of sour cream. Still delicious!