Loaded Potato Soup Recipe – Easy, Creamy Baked Potato Soup

Name: Loaded Potato Soup Recipe – Easy, Creamy Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds Russet potatoes, peeled and diced; 6 slices thick-cut bacon, diced; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 4 cups chicken broth (low-sodium preferred); 2 cups whole milk; 1/2 cup sour cream; 2 cups sharp cheddar cheese, shredded; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; Kosher salt & black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper); Green onions, thinly sliced (for garnish); Optional toppings: more shredded cheddar, crumbled bacon, chopped chives, hot sauce, smoked paprika

By:

Mala

September 15, 2025

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The scent of smoky bacon and bubbling cheese wafting from my kitchen always signals one thing: it’s loaded potato soup night. Honestly, this recipe is pure comfort in a bowl. The first time I whipped up this easy baked potato soup, I was craving something hearty after a long, cold day (you know those days when only soup will do?). What started as a way to use up leftover baked potatoes has now become a family staple—requested on repeat, especially when the weather turns chilly or someone needs a little extra TLC. There’s something about the creamy, cheesy base paired with all your favorite baked potato toppings that just feels like a warm hug.

This loaded potato soup recipe isn’t just simple—it’s foolproof. I’ve tested it over a dozen times (yes, really!) to get the perfect balance of creamy, chunky, and just the right hit of savory flavor. It’s a lifesaver for busy weeknights and the ultimate crowd-pleaser for game day, holiday gatherings, or any time you want to impress without the stress. Whether you’re cooking for picky kids, a hungry partner, or just yourself, this easy baked potato soup delivers every time. I even slip in a few extra veggies sometimes, and nobody is the wiser. Plus, with make-ahead and gluten-free options, it’s versatile enough for just about any kitchen or occasion.

If you love a classic baked potato loaded with all the fixings—cheddar, bacon, green onions—trust me, you’re going to fall hard for this loaded potato soup recipe. Let’s get cooking!

Why You’ll Love This Loaded Potato Soup Recipe

Let’s face it: Not all potato soups are created equal. After years of soup-making (and a few epic fails), I’ve landed on a loaded potato soup that hits all the right notes. Here’s why I’m obsessed—and why you will be too:

Quick & Easy: Ready in under 45 minutes, this soup is perfect for busy weeknights or spontaneous cravings. No need to babysit the pot for hours!
Simple Ingredients: You likely have everything you need—potatoes, onions, cheese, bacon—right at home. No fancy shopping required.
Perfect for Any Occasion: This soup shines at cozy family dinners, casual gatherings, and even potlucks. It’s elegant enough for company, but easy enough for a Tuesday.
Crowd-Pleaser: Kids and adults alike go back for seconds (and thirds). Even my pickiest eater cleans their bowl.
Unbeatable Flavor & Texture: Creamy but never gluey, with plenty of chunky potato bits and a dreamy cheese pull in every spoonful.

What sets this loaded potato soup recipe apart? It’s all about the details: I blend a portion of the potatoes for a thick, silky base but leave some hand-mashed for that classic baked potato vibe. Crisp bacon and a hit of sour cream give it that authentic loaded flavor, while fresh green onions and sharp cheddar make each bite pop. If you’re after a soup that feels decadent but is secretly easy, you’ve found your match.

This one’s not just “good.” It’s the kind of soup you crave on a tough day—warm, filling, and oh-so-satisfying. It’s comfort food that doesn’t weigh you down and always brings people together around the table. You’ll want to save this recipe, trust me!

What Ingredients You Will Need

This loaded potato soup recipe leans on simple, wholesome ingredients to deliver bold flavor and a creamy, dreamy texture—no fuss, no fancy stuff. Most of these are pantry or fridge staples, and you can swap in a few things if needed. Here’s what you’ll need:

Russet potatoes, peeled and diced (about 2 pounds/900g) – Starchy potatoes break down perfectly for a creamy soup. Yukon Golds work in a pinch for a slightly different texture.
Thick-cut bacon, diced (6 slices/150g) – For that smoky, savory backbone. Turkey bacon or vegetarian bacon also works if you want a lighter version.
Yellow onion, chopped (1 medium/150g) – Adds sweetness and depth. White onion or shallots are good substitutes.
Garlic cloves, minced (3 cloves) – For a little aromatic punch.
Chicken broth (4 cups/960ml) – Use low-sodium if you like to control the salt. Vegetable broth works for a vegetarian swap.
Whole milk (2 cups/480ml) – Adds richness. I’ve used 2% in a pinch, but whole milk gives the best creamy result.
Sour cream (1/2 cup/120g) – Creates that classic loaded potato tang. Plain Greek yogurt is a great stand-in.
Sharp cheddar cheese, shredded (2 cups/200g) – Go for freshly grated if you can; it melts better than pre-shredded.
Butter, unsalted (2 tablespoons/28g) – For sautéing and a little extra flavor.
All-purpose flour (2 tablespoons/16g) – Helps thicken the soup. Use a 1:1 gluten-free blend if needed.
Kosher salt & black pepper – To taste. Start with 1 teaspoon salt and ½ teaspoon pepper, then adjust.
Green onions, thinly sliced (for garnish) – Adds freshness and a pop of color.
Optional toppings: More shredded cheddar, crumbled bacon, chopped chives, hot sauce, or even a sprinkle of smoked paprika.

A few ingredient notes from my kitchen: I swear by using Russet potatoes for their texture, but Yukon Golds are lovely and buttery if that’s what you’ve got. When I’m making a big batch for a party, I’ll grab a block of sharp cheddar and shred it myself—so much better melt! If you want to lighten things up, you can swap sour cream for Greek yogurt, and skip the bacon for a vegetarian version. It’s one of those recipes where substitutions are easy and still delicious.

Equipment Needed

Making loaded potato soup doesn’t require any fancy gadgets—just a few trusty kitchen basics. Here’s what I use every time:

Large soup pot or Dutch oven: A heavy-bottomed pot is ideal for even cooking and no scorching. I’ve used both enameled and stainless steel—just watch the heat.
Sharp chef’s knife and cutting board: For prepping potatoes, onions, and bacon. A good knife makes quick work of dicing.
Wooden spoon or silicone spatula: For sautéing and stirring. I find silicone easier to clean, but wood feels classic.
Potato masher: For breaking up some of the cooked potatoes. If you don’t have one, a sturdy fork or even a ladle works (I’ve done it in a pinch!).
Measuring cups and spoons: For accuracy, especially with thickeners and liquids.
Ladle: Makes serving so much easier and less messy.
Optional: Immersion blender – For ultra-smooth soup, but I usually just mash a portion for texture. A regular blender works too; just let the soup cool slightly before blending.

Honestly, most of these tools are already in your kitchen. If you’re missing a potato masher, don’t sweat it—just improvise with what you’ve got. And if you’re using a nonstick pot, avoid metal utensils to keep it scratch-free. My Dutch oven has seen countless batches of this soup, and a quick soak keeps it looking new.

How to Make Loaded Potato Soup – Step by Step

Cook the bacon: Place diced bacon in a cold large soup pot or Dutch oven. Turn heat to medium and cook, stirring occasionally, until bacon is crispy and the fat is rendered (about 7-10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off all but 2 tablespoons of bacon fat from the pot. (Tip: Save the extra bacon fat for eggs tomorrow!)
Sauté the onion & garlic: Add chopped onion to the pot with the reserved bacon fat. Sauté over medium heat until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 1 minute, just until fragrant. (Warning: Don’t let the garlic brown—it’ll taste bitter.)
Add potatoes & broth: Stir in diced potatoes and sprinkle with salt and pepper. Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender. (You’ll know it’s ready when a potato cube breaks apart easily.)
Make the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes until the mixture looks pale and bubbly. Slowly whisk in the milk until smooth. Cook for 2-3 minutes, stirring, until slightly thickened.
Combine & mash: Pour the milk mixture into the soup pot. Stir well. Use a potato masher to mash about half of the potatoes in the pot, leaving some chunks for texture. (If you want it super smooth, blend with an immersion blender, but I love some potato chunks.)
Add cheese & sour cream: Reduce heat to low. Stir in shredded cheddar cheese a handful at a time, letting it melt between additions. Add sour cream and most of the cooked bacon (save a little for topping). Stir until everything is creamy and combined. (If soup gets too thick, splash in a little more milk or broth.)
Taste & adjust: Taste for salt and pepper. Add more if needed. If the soup is too thick, thin with a bit more broth or milk.
Serve: Ladle soup into bowls. Top each with extra cheddar, bacon, green onions, and your favorite toppings. Serve steaming hot!

Prep notes: If you’re making this for a crowd, you can prep the potatoes and bacon ahead of time and keep them chilled. Don’t be afraid to let the soup simmer a little longer if you want the flavors to meld. If your soup ever gets gluey, it’s usually from over-blending—just mash gently and you’ll be golden. The smell alone will have everyone lined up in the kitchen!

Cooking Tips & Techniques

Loaded potato soup sounds simple, but a few pro moves can make all the difference. Here’s what I’ve learned (sometimes the hard way):

Don’t overcook the potatoes: You want them fork-tender, not falling apart. Overcooked potatoes can make the soup gluey.
Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents and doesn’t melt as smoothly. Grate your own for the best creamy texture.
Go slow with the dairy: Add milk and sour cream gradually over low heat to prevent curdling. If you see little white flecks, the soup got too hot—just whisk vigorously and lower the heat.
Balance the texture: I mash about half the potatoes by hand for a creamy-but-chunky consistency. An immersion blender is great, but don’t overdo it.
Layer your flavors: Cooking the onion and garlic in bacon fat adds so much depth. If you’re skipping bacon, use a tablespoon of butter plus a pinch of smoked paprika for that savory note.
Troubleshooting: If your soup is too thick, thin it with broth or milk. Too thin? Simmer uncovered for a few minutes or mash more potatoes.

One time, I tried to rush and added cold milk straight to the hot soup—cue weird curdles! Lesson learned: let dairy come to room temp if you can, and add it slowly. For multitasking, cook the bacon first, then prep all your veggies while it crisps. And don’t forget to taste as you go—seasoning is everything!

Variations & Adaptations

The beauty of this loaded potato soup recipe? It’s endlessly customizable. Here are some of my favorite ways to switch things up:

Vegetarian version: Skip the bacon and use vegetable broth. Add 1 teaspoon smoked paprika for that smoky flavor, and top with crispy fried shallots or mushroom “bacon.”
Gluten-free adaptation: Replace all-purpose flour with a 1:1 gluten-free flour blend, or thicken the soup with a slurry of cornstarch and water.
Lighter swap: Use 2% milk or unsweetened almond milk, turkey bacon, and Greek yogurt instead of sour cream. Still super creamy, just a bit lighter.
Spicy twist: Add a diced jalapeño with the onions, or swirl in a little hot sauce before serving.
Loaded veggie style: Stir in a handful of frozen peas, corn, or chopped broccoli for extra color and nutrition.

My personal go-to? I love adding roasted garlic instead of regular garlic for a mellow, sweet flavor. And when I’m feeling fancy, I’ll sprinkle on a little smoked gouda with the cheddar for a grown-up twist. Don’t be afraid to make this recipe your own—it’s perfect for experimenting!

Serving & Storage Suggestions

For the best experience, serve your loaded potato soup piping hot, ladled into deep bowls with all the fixings on top—extra cheese, bacon, green onions, maybe a dollop of sour cream. It’s pure comfort food, especially with crusty bread or a crisp green salad on the side. Pair with a glass of crisp white wine or a cold cider for a cozy meal.

If you have leftovers (lucky you!), let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. To reheat, warm gently on the stove over low heat, stirring often and adding a splash of milk or broth if it’s too thick. It also reheats well in the microwave (just go slow). The flavors actually deepen after a day or two—sometimes it’s even better the next day!

Want to freeze it? Let the soup cool and portion into freezer-safe containers, leaving an inch of headspace. Freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently. Just note: dairy-based soups can sometimes separate after freezing, but a good stir usually brings it back together.

Nutritional Information & Benefits

This loaded potato soup recipe is pure comfort, but it brings some benefits, too. One generous serving (about 1.5 cups/360ml) has roughly 420 calories, 18g protein, 22g fat, and 38g carbs (depends on toppings and swaps). You’ll get vitamin C and potassium from the potatoes, plus some calcium and protein from cheese and milk.

If you make it with turkey bacon or skip the bacon, the fat drops and it’s still super satisfying. Using Greek yogurt instead of sour cream adds extra protein, and subbing in gluten-free flour makes it celiac-friendly. Allergens include dairy and gluten (unless you swap flours), and bacon for those avoiding pork.

For me, this soup is the perfect way to get a cozy, filling meal that actually gives you a little nutrition boost—especially with veggie add-ins or lighter swaps. It’s all about balance, right?

Conclusion

So, why settle for store-bought when you can make this irresistible loaded potato soup recipe at home in under an hour? It’s rich, creamy, and full of comforting flavors—just like your favorite baked potato, but even cozier. Whether you’re feeding a crowd, meal prepping for the week, or looking for a new family favorite, this easy baked potato soup delivers every single time.

Don’t be afraid to add your own twist—mix up the toppings, toss in extra veggies, or lighten things up as needed. That’s the beauty of a recipe like this: it’s endlessly adaptable and always satisfying. I hope you love it as much as my family does (honestly, there are never leftovers for long in our house!).

If you try this loaded potato soup recipe, let me know in the comments below—share your tweaks, post your photos, or tell me how you made it your own. Happy soup-making, friends! Stay cozy and keep cooking!

Frequently Asked Questions About Loaded Potato Soup

How do I make loaded potato soup thicker?

If your soup turns out thinner than you’d like, mash more potatoes directly into the pot or simmer uncovered for a few extra minutes. For an ultra-thick texture, you can also stir in a tablespoon of instant potato flakes at the end—just a little trick I picked up!

Can I make this loaded potato soup in a slow cooker?

Absolutely! Sauté the bacon, onions, and garlic first, then add everything (except cheese and sour cream) to the slow cooker. Cook on low for 6-8 hours, mash some potatoes, then stir in cheese and sour cream right before serving.

Is this loaded potato soup gluten-free?

It can be! Simply use a 1:1 gluten-free flour blend or thicken with cornstarch instead of regular flour. Double-check your broth and toppings for hidden gluten, too.

What’s the best potato for loaded potato soup?

Russet potatoes are classic for their starchy, fluffy texture, but Yukon Golds work well for a creamier, buttery flavor. I’ve used both with great results—just avoid waxy potatoes like red or fingerlings.

Can I freeze loaded potato soup?

Yes, you can freeze it. Let the soup cool completely, then store in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring well to bring back the creamy texture.