When the air turns crisp, this Loaded Baked Potato Soup is the kind of dish that feels absolutely right. Velvety and satisfying, it combines the best parts of a loaded baked potato — crispy bacon, sharp cheddar, tender potatoes and a buttery, seasoned base — into a bowl of pure comfort.
This recipe is straightforward enough for a weeknight meal yet hearty enough to serve to a crowd. It’s warming, reliable, and easy to customize to your tastes.
Why I Love This Recipe
- Familiar, crowd-pleasing flavors — bacon, cheddar and potatoes are always a hit.
- Rich and creamy without fuss — classic technique, simple ingredients.
- Comfort food that hits the mark any time of year.
Ingredients
- 4 large baked potatoes (russet), peeled and cubed or scooped
- 8 slices bacon, cooked and chopped
- 1 small onion, finely diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar, shredded (freshly shredded melts best)
- 1 teaspoon each salt, black pepper and garlic powder
- Green onions, sliced, for garnish
See the recipe card below for full instructions and timing.
Top Tips for the Best Loaded Potato Soup
- Bake the potatoes first — baking concentrates flavor and gives better texture than boiling.
- Shred your own cheese — pre-shredded cheese often contains anti-caking agents that can affect melting.
- Don’t rush the roux — cook the butter and flour briefly to remove the raw flour taste.
- Blend partially — if you prefer a thicker, creamier soup but still want some potato chunks, pulse briefly with an immersion blender.
- Season in layers — adjust seasoning after the cheese is added since cheese adds saltiness.
Storage and Reheating
Storage:
Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3–4 days.
Because this soup contains milk, cream and cheese, keep it refrigerated and avoid leaving it at room temperature for long periods. If it thickens in the fridge, that’s normal; loosen before reheating.
Freezing:
Freezing is not ideal for best texture because dairy can separate. If you must freeze, do so before adding the cheese and freeze for up to 2 months. Add fresh cheese after reheating.
Reheating:
Warm gently on the stovetop over medium-low heat, stirring often to prevent scorching and separation. Add a splash of milk or cream to restore a smooth consistency. In the microwave, reheat in short intervals and stir between each to keep the soup creamy.
Final Bites
This Loaded Baked Potato Soup is everything good comfort food should be: thick, creamy and full of real flavor. It’s a reliable recipe that’s easy to make and easy to love.
Make a pot, pile on your favorite toppings — extra bacon, cheese and green onions — and enjoy a bowl that’s both simple and satisfying.
Related
Looking for more potato-centered recipes? Try these complementary dishes below.
-
Garlic Butter Steak and Potatoes
-
Smoked Au Gratin Potatoes
-
Sweet Potato Casserole with Candied Bacon Pecan Topping
-
Smoked Beef Short Ribs Over Mashed Potatoes
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 4 large russet potatoes, baked, peeled and cubed or scooped
- 8 slices bacon, cooked and chopped
- 1 small onion, diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon each salt, black pepper and garlic powder
- Green onions, sliced, for garnish
Instructions
- Bake 4 large russet potatoes at 400°F (204°C) for about an hour, until tender. Allow to cool slightly, then scoop or cube the insides.
- In a large pot over medium heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving a few tablespoons of fat in the pot.
- Add the diced onion to the pot with the reserved bacon fat and sauté until translucent, about 3–4 minutes.
- Add butter to the pot and melt, then stir in the flour. Cook for 1–2 minutes to form a light roux, stirring constantly so the flour loses its raw taste.
- Slowly whisk in the milk and heavy cream until smooth. Bring to a gentle simmer and allow the mixture to thicken slightly, then add the chicken broth.
- Add the scooped or cubed potato flesh to the pot along with salt, pepper and garlic powder. Stir to combine.
- Simmer 10–15 minutes, lightly mashing some of the potatoes in the pot to reach your desired thickness.
- Remove from heat and stir in the shredded cheddar and half the cooked bacon until the cheese melts and the soup is smooth.
- Ladle into bowls and top with the remaining bacon, extra cheddar and sliced green onions. Serve hot.
- Author: Jordan Hanger
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American