Loaded Baked Potato Soup

This Loaded Baked Potato Soup is everything you want in a cozy bowl of soup: creamy, cheesy, hearty, and loaded with crispy bacon. Tender potatoes simmer in a rich, creamy broth before being finished with cheddar cheese and plenty of bacon, then topped with sour cream, green onions, and even more cheese.

It has all the comforting flavors of a loaded baked potato, but comes together in one pot for an easy weeknight dinner. And because you can mash the potatoes right in the pot, you get that thick, creamy texture while still keeping plenty of hearty potato chunks throughout.

If you love cozy, family-friendly dinners, add this one to your fall and winter rotation. For another creamy, comforting soup, try my Creamy Italian Sausage and Gnocchi Soup, which is another easy one-pot meal.

There is just something about a big pot of homemade soup on a chilly night. This loaded baked potato soup is one of those recipes that feels extra cozy without requiring complicated ingredients or a lot of work.

The potatoes cook directly in the creamy broth until tender, then get lightly mashed to create a thick, creamy soup while still leaving plenty of potato pieces throughout. Add crispy bacon and cheddar cheese, and you have a dinner that is hard to resist.

If you’re building a collection of easy comfort-food dinners, my Easy Beef Stew and One-Pot Marry Me Orzo with Sausage are also great options for cozy nights at home.

Ingredients for Loaded Baked Potato Soup

The Potatoes

Baby potatoes are perfect for this soup because they cook quickly and have a naturally creamy texture. Cut them into roughly 1-inch pieces so they cook evenly. I used Green Giant Fresh Klondike Gourmet potatoes, but any baby or small potatoes will work.

The Bacon

Bacon adds the salty, smoky flavor that makes this soup taste like a fully loaded baked potato. Cook it until crispy, then reserve some for topping. Leaving a little bacon grease in the pot also adds extra flavor to the onions and garlic.

The Creamy Soup Base

Butter, onion, garlic, and flour create the base of the soup. The flour helps thicken the broth, while milk and heavy cream give the soup its rich, creamy texture.

The Broth and Seasonings

Chicken broth adds savory flavor, while chicken base or bouillon gives the soup an extra boost. Black pepper and a little cayenne add seasoning without overpowering the potatoes and cheese.

The Cheese

Freshly shredded cheddar melts into the soup for a creamy, cheesy finish. I recommend shredding the cheese yourself if possible because it melts more smoothly than pre-shredded cheese.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make it extra cheesy: Add more freshly shredded cheddar to the soup or pile extra cheese on top when serving.
• Add more toppings: Try chopped chives, green onions, extra bacon, sour cream, or a little freshly cracked black pepper.
• Make it spicy: Add the optional cayenne pepper or a pinch of red pepper flakes.
• Use different potatoes: Yukon Gold or russet potatoes can work in place of baby potatoes. Cut them into similar-sized pieces so they cook evenly.
• Make it thicker: Mash more of the potatoes directly in the pot. For a chunkier soup, mash less.
• Make it lighter: You can use additional milk in place of some of the heavy cream, although the soup will be less rich and creamy.

How to Make Loaded Baked Potato Soup

Step 1: Cook the Bacon

Cut the bacon into small pieces and add it to a large pot or Dutch oven over medium heat. Cook until crispy, stirring occasionally.

Transfer the bacon to a plate lined with paper towels and reserve about 2–3 tablespoons for topping. Leave about 2-3 tablespoons of bacon grease in the pot and carefully discard the rest.

Step 2: Sauté the Onion and Garlic

Add the butter to the bacon grease. Once melted, add the diced onion and cook for about 5 minutes, or until softened.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onions and garlic and stir well to combine. Cook for 1–2 minutes, stirring frequently.

This quick step cooks out the raw flour flavor and gives the soup its creamy, thick consistency.

Step 4: Add the Milk and Broth

Slowly whisk in the milk, making sure the flour mixture is incorporated smoothly.

Gradually whisk in the chicken broth until the mixture is smooth.

Step 5: Season the Soup

Add the chicken base or bouillon, black pepper, and cayenne pepper if using.

Season lightly with salt at this point. The bacon, chicken base, and cheddar cheese can all add quite a bit of salt, so it’s best to adjust the seasoning after the soup has finished cooking.

Step 6: Cook the Potatoes

Add the cubed potatoes to the pot and bring the soup to a boil.

Reduce the heat to a simmer and cook for about 15–20 minutes, or until the potatoes are fork-tender.

Step 7: Mash the Potatoes

Use a potato masher to gently mash some of the potatoes directly in the pot.

You can mash more or less depending on your preferred texture. I like to leave some potato chunks throughout the soup for a hearty, loaded-baked-potato feel.

Step 8: Make It Creamy and Cheesy

Reduce the heat to medium-low and stir in the heavy cream, shredded cheddar cheese, and most of the cooked bacon.

Stir until the cheese has completely melted and the soup is creamy and heated through.

Taste and adjust the salt and pepper as needed.

Step 9: Add the Toppings

Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, the reserved crispy bacon, and sliced green onions.

Serve warm and enjoy!

Expert Tips for the Best Loaded Potato Soup

Cut the potatoes evenly.
Try to cut the potatoes into similar 1-inch pieces so they finish cooking at roughly the same time.

Don’t skip the bacon grease.
You don’t need all of it, but leaving about 2 tablespoons in the pot gives the onions and garlic an extra layer of savory flavor.

Shred your own cheese.
Freshly shredded cheddar generally melts more smoothly into the soup than pre-shredded cheese.

Mash to your preferred texture.
For a very creamy soup, mash more of the potatoes. If you prefer a chunky potato soup, mash just a portion and leave the rest intact.

Taste before adding more salt.
Bacon, chicken bouillon, broth, and cheddar can all be salty. Start conservatively and adjust the seasoning at the end.

Don’t boil after adding the cream and cheese.
Once the potatoes are cooked, reduce the heat before adding the heavy cream and cheddar. Gentle heat helps keep the soup smooth and creamy.

How to Store and Reheat

Store leftover loaded baked potato soup in an airtight container in the refrigerator for up to 3–4 days.

The soup will thicken as it cools. When reheating, warm it gently on the stovetop or in the microwave. If the soup is too thick, add a splash of milk or chicken broth and stir until it reaches your desired consistency.

For the best texture, store toppings such as bacon, cheddar, sour cream, and green onions separately and add them when serving.

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.