There’s something incredibly comforting about a warm bowl of soup, especially when it’s rich, creamy, and bursting with flavors you love. This Loaded Baked Potato Soup Recipe is exactly that — cozy, satisfying, and perfect for chilly evenings when you want a meal that feels like a big, warm hug.

Two white bowls filled with creamy white soup are placed on dark gray plates with a silver spoon beside one bowl. The soup has three main layers of toppings: small, crispy, brown cubed pieces on the surface; bright orange shredded cheese spread across the top; and small green sliced scallions sprinkled evenly. There are also small red bits mixed in with the toppings. The bowls sit on a dark red cloth over a wooden board, all against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Top Tip
How to Serve Loaded Baked Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this soup — I was nervous about getting the texture just right and making sure the flavors were balanced. But once it came together, my whole family was hooked. It’s the perfect mix of creamy potato magic with savory bacon and sharp cheddar, making every spoonful addictive.

Ultimate comfort food: This soup combines all the best parts of a loaded baked potato into a creamy, soul-satisfying bowl.
Easy to make: Despite the rich flavors, it uses simple ingredients you probably have on hand, and the steps are straightforward.
Customizable flavors: You can easily adjust toppings or mix-ins to suit your taste or dietary needs.
Perfect for leftovers: It reheats beautifully, so you get to enjoy it beyond just one meal (if it even lasts that long!).

A close-up of a thick, creamy white soup in a black pot, topped with small pieces of crispy reddish-brown bacon, thin rings of bright green onions, and shredded orange cheddar cheese scattered throughout the surface. A metal ladle lifts a portion of the soup showing its creamy texture mixed with the bacon, cheese, and onions. The pot sits on a white marbled surface with a deep red cloth partially visible underneath, enhancing the warm and inviting feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Loaded Baked Potato Soup Recipe is in the simple, but thoughtful combination of ingredients — everything complements each other and builds layers of flavor from scratch. Here’s why I love each one for this soup:

Flat lay of a group of five large russet potatoes with rough brown skins, a small pile of chopped crispy bacon pieces, a small white ceramic bowl filled with pale all-purpose flour, a bunch of thick green onions with both white and green parts separated neatly side by side, three whole uncracked brown garlic cloves, a small white bowl of clear low-sodium chicken broth, a small white bowl of creamy milk, a small white bowl of smooth sour cream, a small white bowl overflowing with shredded sharp cheddar cheese, a small white bowl with finely grated pale parmesan cheese, and a small white bowl with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: These guys are perfect for baking and give you that fluffy potato texture essential to a baked potato soup.
Bacon: Adds smoky, salty crunch — it’s key for that “loaded” factor.
All-purpose flour: Helps thicken the soup to the perfect creamy consistency without being gluey.
Green onions: The light and green parts bring freshness and a bit of bite — and keeping them separate preserves the best texture and flavor.
Minced garlic: For a savory punch that cuts through the richness.
Chicken broth: Adds depth without overpowering and keeps the soup light.
Milk (2% or whole): Makes the base creamy and smooth, balancing the savory flavors.
Sour cream: A touch of tang that brightens and enriches the broth.
Sharp cheddar cheese: Melts into gooey, sharp layers that bring comfort and cheesiness in every bite.
Parmesan cheese: Adds a subtle savory depth and helps round out the cheese profile.
Olive oil (optional for skins): For crisping the baked potato skins into delicious little bites.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Loaded Baked Potato Soup Recipe is how easy it is to tweak. I like keeping the basics unchanged but often jazz it up to match whatever’s in my fridge or my mood.

Variation: Sometimes I swap out the chicken broth for vegetable broth to keep it vegetarian-friendly, and it works beautifully when I leave out the bacon too.
Spice it up: If you like a bit of heat, I add a pinch of cayenne or some diced jalapeños with the garlic for an interesting kick.
Dairy-free version: Using coconut milk instead of regular milk makes it creamy without dairy, plus I skip the sour cream or sub a dollop of dairy-free yogurt.
Extra veg: Adding a handful of corn kernels or some sautéed mushrooms gives it extra texture and nutrition.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Bake Perfect Potatoes

Start by preheating your oven to 400°F. Clean the russets thoroughly because we’ll be keeping the skins for the soup and even frying some later (if you want crispy potato skin bits, which I highly recommend!). Pierce each potato a few times with a fork to prevent bursting, then bake them for about 1 to 1 hour 15 minutes, until they’re tender all the way through. This part requires patience but trust me, the fully baked potato is what makes this soup stand out.

Step 2: Cook Bacon and Build Flavor Base

In a large pot, cook chopped bacon over medium heat until it’s just crisp. Remove the bacon onto a paper towel-lined plate, but leave the rendered fat in the pot — it’s packed with flavor and forms the perfect base. Turn the heat to low, add the light parts of the sliced green onions, and sauté for about a minute until fragrant.

Step 3: Make Soup Roux and Add Liquids

Sprinkle in the flour, stirring constantly for 30 seconds to cook out the raw taste. Then add minced garlic and stir for another 30 seconds. Slowly pour in the chicken broth while stirring, followed by the milk. This slow pouring helps prevent lumps and keeps the soup silky smooth.

Step 4: Add Potato Flesh and Simmer

Carefully scoop out the baked potato flesh, avoiding peeling the skins. Reserve the skins for frying later if you’re making those. Add the fluffy potato chunks to the soup pot. Season generously with salt and freshly ground black pepper, then bring it to a gentle simmer, stirring frequently. Let it cook for about 5 minutes on medium-low heat, covered but stirring occasionally for that perfect melding of flavor.

Step 5: Mash, Cheese, and Sour Cream

Off the heat, use a potato masher to mash some of the potato chunks — but not all, I love having a mix of creamy and chunky textures in my soup. Stir in sour cream, shredded sharp cheddar, and grated parmesan cheese. Feel free to toss in some extra cheddar if you want a cheesier, richer soup (I won’t judge!).

Step 6: Optional Crispy Potato Skins

If you want those extra-crispy bits, dice about 7 or 8 reserved potato skins into small pieces. Heat olive oil in a skillet over medium-high heat, toss in the skins, season with salt and pepper, and cook, tossing occasionally, until golden and crisp — usually around 7 to 10 minutes. These make fantastic crunchy toppings that bring so much fun texture to the soup.

Step 7: Assemble and Serve

Ladle the soup into bowls, then pile on extra shredded cheddar, crispy bacon, those golden fried potato skin bites, and the green onion tops for a fresh finish. Every spoonful is a perfect bite of comfort, cheesy goodness, and crunch.

Top Tip

Making this soup the first time, I learned that the key difference between a bland and a memorable loaded baked potato soup is the layering of flavors—from cooking the bacon fat to sautéing green onions and gradually adding the liquids. Taking your time in each step really pays off.

Don’t skip the bacon fat: Cooking your bacon in the pot and using that fat to build the soup base adds irresistible smoky depth.
Slow pouring matters: Add the broth and milk gradually while stirring to avoid lumps in your soup.
Keep some potato chunks: I like a bit of texture, so don’t mash everything smooth — it feels more homemade and satisfying.
Season well: Potatoes soak up salt, so taste carefully but generously season once all ingredients are combined.

How to Serve Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup - Serving Suggestion

Garnishes

For me, the garnishes make this soup a star. I always top with extra shredded cheddar cheese for that melty, cheesy finish, crispy bacon bits for crunch, fried potato skins to keep that baked potato vibe going, and a sprinkle of the green parts of green onions for a fresh pop of color and flavor.

Side Dishes

I love pairing this soup with a simple green salad tossed in a light vinaigrette to cut the richness and serve some freshness. Warm crusty bread or soft dinner rolls are perfect too, to soak up every last drop of the creamy soup. On special occasions, I’ll even serve it alongside roasted vegetables for a hearty meal.

Creative Ways to Present

For a fun twist when hosting, I’ve ladled this soup into hollowed-out mini bread bowls or even served it inside baked potato skins themselves — it’s a crowd-pleaser and makes mealtime feel a little extra special.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge, and it stays fresh for up to 3 days. The soup tends to thicken as it chills, so when reheating, I add a splash of milk or broth to loosen it back up to a creamy consistency.

Freezing

Freezing loaded baked potato soup can be a bit tricky because of the dairy, but I’ve done it successfully by cooling the soup completely first, then storing it in freezer-safe containers. When thawed, it may separate slightly, so stirring well while reheating brings it back together nicely.

Reheating

I reheat leftovers gently over low heat on the stove, stirring frequently. Adding a little extra liquid as needed ensures it’s smooth and creamy, just like when fresh. Avoid microwaving for uneven heating — slow is best.

Frequently Asked Questions:

Can I make this Loaded Baked Potato Soup Recipe vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, you can add smoked paprika or a drizzle of liquid smoke, and top with cheese and green onions as usual.

What type of potatoes are best for this soup?

Russet potatoes are the best choice because their starchy texture breaks down nicely in soup, giving you that creamy yet chunky baked potato feel. Avoid waxy potatoes like red or fingerlings because they stay firmer and won’t mash as well.

Can I prepare this soup in advance?

Yes, this soup keeps well in the fridge for up to 3 days. I recommend storing garnishes separately and adding them fresh when serving. Just reheat gently on the stove with a bit of milk or broth to refresh the texture.

How do I avoid lumpiness in the soup?

The trick is to add the flour slowly while stirring, and pour in the broth and milk gradually as you whisk constantly. Using this gradual method helps prevent flour clumps and ensures a smooth, creamy soup base.

Final Thoughts

This Loaded Baked Potato Soup Recipe has become one of my go-to dishes whenever I want something that feels both cozy and special. It’s one of those recipes you’ll come back to again and again because it just nails that perfect balance of creamy, cheesy, and savory with just the right amount of texture. I really hope you enjoy making and eating it as much as I do — it’s like a little celebration in a bowl every time.