Loaded Baked Potato Soup
Craving a bowl of something thick, cheesy, and totally soul-warming? This loaded baked potato soup is the kind of recipe you’ll want on repeat all season long.
I first made this on a rainy Tuesday when I had zero motivation to do anything fancy — and honestly, it saved the night. It’s become my go-to easy soup recipe when I need comfort food fast.
Table of Contents
Why You’ll Love This Recipe
This cozy, hearty soup checks every single box. It’s rich and creamy, packed with sharp cheddar, crispy bacon, and fluffy potato chunks that melt right in your mouth.
It’s also surprisingly simple to pull together on a weeknight. No fancy technique, no hard-to-find ingredients — just pure, crowd-pleasing comfort in a bowl.
If you love a good classic loaded potato soup, this version is about to become your new favorite.
Ingredients
Here’s everything you’ll need to make this potato soup recipe. I’ve grouped things by category so it’s easy to shop and prep.
| Category | Ingredient | Amount |
|---|---|---|
| Produce | Russet potatoes, scrubbed | 4 medium |
| Produce | Yellow onion, diced | 1/4 cup |
| Produce | Garlic cloves, minced | 2 cloves |
| Produce | Fresh chives, for garnish | To taste |
| Meat | Bacon slices | 8 slices |
| Dairy | Unsalted butter | 4 tbsp |
| Dairy | Low fat milk | 2 cups |
| Dairy | Half and half | 1 cup |
| Dairy | Mild cheddar cheese, shredded | 1 cup |
| Dairy | Sharp cheddar cheese, shredded | 1 cup |
| Dairy | Sour cream | 1 cup |
| Pantry | All-purpose flour | 1/3 cup |
| Pantry | Chicken stock | 2 cups |
| Pantry | Salt | 1 tsp + more to taste |
| Pantry | Garlic salt | 1/2 tsp + more to taste |
| Pantry | Black pepper | 1/2 tsp |
Step-by-Step Instructions
Don’t be intimidated — this loaded baked potato soup comes together in just a few simple steps. Let’s walk through it together.
Step 1: Cook the Potatoes
Pierce each potato several times all over with a fork. Pop them in the microwave for 12 to 15 minutes, until they’re totally tender when you poke them.
Once they’re cool enough to handle, slice them in half, peel off the skins, and cut the flesh into chunky pieces.
Tip: don’t rush the cooling — burnt fingers aren’t part of this recipe.
Step 2: Crisp Up the Bacon
Cook your bacon in a skillet over medium-high heat until it’s perfectly crispy. Transfer it to a paper towel-lined plate to drain.
Here’s the move: save about 1 tablespoon of that golden bacon fat from the pan. Discard the rest. Once the bacon cools, crumble it into small, salty little pieces. Try not to eat it all before it makes it into the soup.
Step 3: Build the Base
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, minced garlic, and diced onion. Cook for 2 to 3 minutes until the onion is soft and fragrant.
Now slowly whisk in the flour and stir for about a minute — this is your roux, and it’s what makes the soup gloriously thick. Then gradually whisk in the milk and half-and-half until smooth.
Slowly pour in the chicken stock and bring everything to a gentle simmer. Add the salt, garlic salt, and black pepper. Let it bubble lightly for 5 to 7 minutes until it thickens up. Your kitchen should smell incredible right about now.
Step 4: Add the Good Stuff
If you want garnishes (and you do — trust me), set aside about 1/4 cup each of bacon and cheese before stirring them in.
Stir in both cheddars, the remaining bacon, and the sour cream. Remove from heat, then fold in the potato chunks — break them up a bit or leave them chunky depending on your texture preference.
Ladle into bowls and top with your reserved cheese, bacon, and a handful of fresh chives. This is what a homemade loaded potato soup is all about — that gorgeous loaded topping situation.
Expert Tips and Variations
Tips for the Best Results
Use a mix of mild and sharp cheddar for layers of flavor. The mild melts beautifully while the sharp gives you that punchy, tangy cheese pull you’re after.
Don’t skip the roux step — it only takes a minute but it’s what keeps your soup thick and creamy instead of watery. Whisk constantly so nothing burns on the bottom.
Want it extra thick? Mash a few of the potato chunks right into the broth before stirring in the cheese. It adds natural body without any extra flour.
Tasty Variations to Try
Make it vegetarian by swapping the bacon for smoked paprika and the chicken stock for vegetable broth. You still get that cozy, smoky vibe without the meat.
For a lighter take on this cozy healthy weeknight soup, use reduced-fat sour cream and swap half-and-half for extra low-fat milk. It’s still creamy and satisfying, just a little lighter.
Love extra heat? Stir in a pinch of cayenne or top with pickled jalapenos. It pairs insanely well with the richness of the cheese.
You can also turn this into a loaded baked potato casserole by pouring the mixture into a baking dish and baking it topped with extra cheese until bubbly.
Troubleshooting
Soup too thick? Stir in a splash of warm chicken stock until it loosens up to your liking. Go slow — you can always add more.
Soup too thin? Let it simmer uncovered for a few more minutes, stirring occasionally. It’ll tighten right up.
Cheese clumping? Make sure you take the pot off the heat before adding the cheese and sour cream. High heat can cause dairy to seize up — low and slow is the move here.
Storage Instructions
| Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 4 days |
| Freezer | Freezer-safe container | Up to 2 months (texture may change) |
Reheating
Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk or chicken stock to loosen it up — the soup will thicken considerably in the fridge.
Microwave works too! Heat in 60-second intervals, stirring between each one. Don’t rush it or the dairy can separate.
No-Waste Kitchen Ideas
Got leftover soup that’s gotten really thick? Thin it out and use it as a creamy sauce over baked chicken or pasta. It’s honestly amazing.
Leftover baked potatoes from another night? They’re perfect here — just skip the microwave step and chop them right in. This soup is a great way to clear out the fridge.
Nutritional Information
This is an estimate per serving based on 6 servings. Actual values will vary based on brands and toppings used.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 520 kcal |
| Total Fat | 32g |
| Saturated Fat | 17g |
| Carbohydrates | 38g |
| Fiber | 3g |
| Protein | 22g |
| Sodium | 890mg |
Frequently Asked Questions
Can I make loaded baked potato soup ahead of time?
Absolutely! This soup actually tastes even better the next day once the flavors have had time to meld. Make it up to 2 days ahead, store it in an airtight container in the fridge, and reheat gently on the stovetop with a splash of milk to loosen it up.
Can I freeze this potato soup recipe?
You can freeze it, but dairy-based soups can sometimes turn grainy or separate after thawing. If you plan to freeze it, consider leaving out the sour cream and cheese and stirring them in fresh when you reheat. It’ll keep in the freezer for up to 2 months.
What can I use instead of half and half?
Heavy cream works great for an even richer result. If you’re going lighter, just use all low-fat milk instead. The soup will be slightly less thick but still totally delicious.
How do I make this a vegetarian soup?
Swap the bacon for smoked paprika or crispy fried shallots, and use vegetable broth instead of chicken stock. You still get tons of flavor and it makes a wonderful cozy healthy weeknight soup without any meat.
What toppings go well on loaded baked potato soup?
The classics are hard to beat: shredded cheddar, crumbled bacon, sour cream, and fresh chives. But you can also try sliced green onions, hot sauce, pickled jalapenos, or even a handful of crispy fried onions for extra crunch.
Final Thoughts
This loaded baked potato soup is everything you want on a cold night — thick, cheesy, bacony, and completely satisfying. It’s one of those easy soup recipes that feels like you spent hours on it when really it’s done in under an hour.
Whether you’re feeding a crowd or just treating yourself on a weeknight, this one never disappoints. And leftovers? Even better the next day.
Give it a try and let me know how it goes in the comments below! If you make it, I’d love it if you shared a photo on Pinterest and tagged your bowl. Also check out this Polish potato soup recipe for another cozy potato soup to add to your rotation.
Loaded Baked Potato Soup
Equipment
- Large pot
- Skillet
- Whisk
- Microwave
- Paper towels
- Ladle
Ingredients
Produce
- 4 Russet potatoes scrubbed
- ¼ cup Yellow onion diced
- 2 Garlic cloves minced
- Fresh chives for garnish
Meat
- 8 slices Bacon
Dairy
- 4 tbsp Unsalted butter
- 2 cups Low fat milk
- 1 cup Half and half
- 1 cup Mild cheddar cheese shredded
- 1 cup Sharp cheddar cheese shredded
- 1 cup Sour cream
Pantry
- ⅓ cup All-purpose flour
- 2 cups Chicken stock
- 1 tsp Salt plus more to taste
- ½ tsp Garlic salt plus more to taste
- ½ tsp Black pepper
Instructions
- Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins and cut into chunks.
- Cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes.
- Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt, and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
- If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky depending on your preference. Serve hot, topped with your favorite garnishes like cheese, bacon, and chives.
