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Loaded Baked Potato Soup Recipe

BySarah
Jump to Recipe· 4.5 from 17 reviews

If you’re craving a soup that’s like a big, warm hug in a bowl, you’ll love this Loaded Baked Potato Soup Recipe. It’s creamy, cheesy, and packed with all those classic baked potato flavors – crispy bacon, tender potatoes, and a touch of garlic and onion goodness. This soup never fails to bring comfort to chilly evenings or casual family dinners.

What makes this Loaded Baked Potato Soup Recipe so special is how it balances hearty and creamy textures with fresh, savory toppings. Whether you’re making a cozy meal for your family or want to impress friends with a simple but tasty dish, this recipe is a total winner. Plus, it’s straightforward enough that even if you’re new to soup-making, you’re set up for success from the start.

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Why This Recipe Works

  • Classic Comfort Flavors: It captures everything you love about a baked potato but in a warm, cozy soup form that’s perfect year-round.
  • Texture Harmony: Creamy broth, soft potatoes, crispy bacon, and melty cheese create a perfect bite every time.
  • Simple Ingredients: Mostly pantry staples and fresh veggies you probably already have—no fancy shopping required.
  • Easy Techniques: Step-by-step instructions ensure you stay on track without any guesswork or stress.
A close-up shows a thick creamy yellow soup with chunks of light beige pieces and small bits of orange and green vegetables, held in a blue pot. A white spoon lifts a portion of the soup, revealing its smooth texture with visible soft pieces and a string of soup dripping back into the pot. The pot sits against a shiny steel stove and a white marbled surface is visible behind. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Loaded Baked Potato Soup Recipe plays a starring role in building layers of texture and flavor. From the richness of the bacon to the silky cream and the hearty potatoes, everything comes together to create something incredibly satisfying. When shopping, try to get good-quality bacon and fresh Yukon Gold potatoes for the best results.

  • Bacon: Adds smoky, crispy bits that give the soup that irresistible crunch and flavor punch.
  • Unsalted Butter: Used to sauté the vegetables and help build a rich, buttery base.
  • Yellow Onion: Provides a subtle sweetness that balances the savory elements.
  • Celery: Adds a gentle crunch and freshness that complements the potatoes.
  • Shredded Carrots: Sneaks in a slight sweetness and extra nutrition.
  • Garlic Cloves: Brings that signature aromatic warmth that you can’t resist.
  • All Purpose Flour: Thickens the soup into a creamy, velvety texture without needing heavy cream alone.
  • Chicken Broth: Forms the flavorful liquid base—homemade or good-quality store-bought works great.
  • Whole Milk & Heavy Cream: These add richness and smoothness for a decadent mouthfeel.
  • Yukon Gold Potatoes: Perfect for soup because they hold their shape while still becoming tender and creamy.
  • Sharp Cheddar Cheese: Melts into the soup for that classic, cheesy bite expected in a loaded potato dish.
  • All Purpose Seasoning (or garlic powder, onion powder, paprika): Builds background flavor without overpowering the ingredients.
  • Salt and Pepper: Essential to lift and balance all the flavors.
  • Optional Toppings: Green onions, extra cheese, bacon, and sour cream bring freshness, texture, and that signature loaded potato finish.
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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.

Tweak to Your Taste

One of the best parts about making this Loaded Baked Potato Soup Recipe is how easy it is to customize. I love to mess around with the toppings and even the seasonings to suit whatever mood I’m in or what my family loves most. Don’t be shy to make it your own!

  • Vegetarian Variation: I’ve swapped the chicken broth for vegetable broth and replaced bacon with smoked paprika for that smoky kick—it still satisfies beautifully.
  • Extra Veggies: Sometimes I toss in some corn or roasted red peppers for added sweetness and color, which my kids surprisingly enjoy.
  • Spicy Kick: When I want to turn up the heat, a pinch of cayenne or some hot sauce stirred in does the trick without overwhelming the classic flavors.
  • Lighter Version: For a leaner soup, I use low-fat milk and cut down the heavy cream—still creamy but less indulgent.

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

Step 1: Crisp the bacon just right

Start by frying the chopped bacon over medium heat until it’s beautifully crispy but not burnt. This usually takes about 8-10 minutes on my stove. Be sure to keep an eye on it and stir occasionally so it cooks evenly. Once done, scoop the bacon out and set it aside, leaving 2-3 tablespoons of that delicious, flavorful bacon grease in the pot. Those drippings add so much extra depth to the soup.

Step 2: Sauté the aromatics and veggies

Next, add undone butter to the bacon grease and let it melt. Toss in the diced onions, celery, shredded carrots, and minced garlic. I like to sauté these for about 5-7 minutes until they soften and release their wonderful fragrance. This stage builds the foundation of flavor for the whole soup, so don’t rush it. Stir occasionally and scrape the bottom so nothing sticks or burns.

Step 3: Make a roux inside the pot

Sprinkle the flour evenly over the softened vegetables and stir well. Cooking this mixture for 2-3 minutes helps remove the raw flour taste while thickening the soup later. You’ll notice the mixture turning a light golden color here—this is exactly what you want. Keep stirring to avoid lumps, and don’t let it burn!

Step 4: Add liquids and potatoes — then simmer

Slowly pour in the chicken broth while stirring constantly to avoid clumps. Then add the milk, heavy cream, and the chopped Yukon Gold potatoes. Stir everything to combine. Toss in your seasoning blend (or the mix of garlic powder, onion powder, and paprika) and season with some salt and pepper. Bring the pot to a gentle boil, then cover and reduce heat to a simmer. Let it cook for 15-20 minutes, stirring every now and then so the bottom doesn’t stick. You want the potatoes to be fork-tender but not falling apart completely.

Step 5: Mash and cheese it up

Once the potatoes are tender, grab a potato masher and lightly mash some of them in the pot. This step naturally thickens the soup and creates that creamy texture we love. Then stir in the shredded sharp cheddar cheese and most of your reserved bacon, saving some for topping. Give it a taste, and adjust with more salt or pepper as you like. You’re almost ready to serve this happy bowl!

Step 6: Serve and top your way

Ladle your soup into bowls and finish with your favorite toppings—green onions, extra cheese, crispy bacon bits, and a dollop of sour cream all add those final delicious touches. I find the sour cream adds a tangy coolness that balances the richness perfectly.

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Pro Tips for Making Loaded Baked Potato Soup Recipe

  • Keep the Bacon Grease: Don’t drain all the bacon fat—it adds incredible flavor to the veggie base that butter alone can’t match.
  • Low and Slow Simmer: Simmer gently to let potatoes soften evenly without breaking apart into mush.
  • Mashing Part of the Potatoes: This trick thickens the soup naturally without needing extra thickeners, giving it that perfect creamy texture.
  • Cheese Timing: Add shredded cheese at the end of cooking off the heat or low heat to prevent it from getting grainy or clumpy.

How to Serve Loaded Baked Potato Soup Recipe

A close-up of a white bowl filled with thick, creamy yellow soup containing small chunks of potatoes and green herbs. On top, there are crispy brown bacon pieces and a dollop of white sour cream that is melting into the soup. A spoon full of soup is lifted above the bowl, showing the rich texture with some soup dripping down, highlighting the smooth and thick consistency with visible vegetable bits. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I’m all about balancing creaminess with fresh crunch and a little pop of color. Green onions sliced thin add that fresh bite, while extra shredded cheddar cheese melts right on top. I never skip on a handful of crispy bacon bits for texture and that smoky goodness. And a dollop of sour cream gives a lovely tangy finish that makes every spoonful feel indulgent.

Side Dishes

This soup is so hearty, but I love pairing it with something light and crisp—like a simple green salad with a vinaigrette. Fresh crusty bread or warm garlic breadsticks are perfect too, great for dipping into that thick, cheesy broth. For an extra treat, roasted vegetables or a grilled cheese sandwich make for classic comforting combos.

Creative Ways to Present

Once, I served this Loaded Baked Potato Soup Recipe in mini bread bowls for a casual dinner party and my guests loved it! It’s also fun to create a little toppings bar with all the extras laid out so everyone can personalize their bowl. If you’re feeling fancy, a sprinkle of smoked paprika or chopped fresh chives can elevate the look and flavor for special occasions.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool to room temperature, then store them in airtight containers in the fridge. This soup keeps really well for up to 3 days, and honestly sometimes it tastes even better the next day because the flavors have had a chance to meld.

Freezing

Freezing this soup works fine if you want to prep ahead. I recommend leaving out the cheese and cream when freezing, then adding them fresh when reheating to maintain the best texture. Freeze it in portions with airtight lids or freezer bags for up to 3 months.

Reheating

When reheating, I warm the soup gently over low heat on the stove, stirring often. This helps prevent scorching and keeps the texture silky. If it’s thickened too much in the fridge, just add a splash of milk or broth to loosen it up. Then, stir in fresh shredded cheese near the end for that melty goodness.

FAQs

  1. Can I make Loaded Baked Potato Soup Recipe gluten-free?

    Absolutely! Just swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup. Be sure to check that your chicken broth is gluten-free as well.

  2. What type of potatoes work best in this Loaded Baked Potato Soup Recipe?

    I recommend Yukon Gold potatoes because they hold their shape nicely while becoming tender and creamy. Russets can be used too, but they tend to break down more and make a thicker soup.

  3. Can I use a slow cooker for this soup?

    Yes! Brown the bacon and sauté the veggies first, then transfer everything to a slow cooker with the liquids and potatoes. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Add cheese and cream at the end before serving.

  4. How do I prevent the cheese from clumping in the soup?

    Add shredded cheese slowly off the heat or over very low heat, stirring constantly. High heat can cause the cheese to seize and become grainy, so patience here pays off!

Final Thoughts

This Loaded Baked Potato Soup Recipe has become one of my go-to dishes whenever I want something comforting and fuss-free. It’s the kind of meal that feels like it was made with love — perfect for gathering around the table with family or friends. I can’t wait for you to try it and make it your own cozy tradition too.

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Loaded Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This loaded baked potato soup is a creamy, comforting dish packed with crispy bacon, tender Yukon Gold potatoes, sharp cheddar cheese, and a medley of sautéed vegetables. Perfect for cozy dinners, it features a rich broth thickened with flour and enhanced by optional toppings like sour cream and green onions for extra flavor and texture.

Ingredients

Units Scale

Soup Base

  • 1 lb bacon, chopped up
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup shredded carrots
  • 6 garlic cloves, minced
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 lbs Yukon Gold potatoes, chopped into bite-sized pieces
  • 8 oz sharp cheddar cheese, shredded
  • 1 tbsp all purpose seasoning or 1 tsp each garlic powder, onion powder, and paprika
  • Salt and pepper to taste

Optional Toppings

  • Green onions
  • Extra shredded cheddar cheese
  • Extra cooked bacon
  • Sour cream

Instructions

  1. Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving 2-3 tablespoons of bacon grease in the pot.
  2. Sauté Vegetables: Add the unsalted butter to the bacon grease and let it melt. Then add the diced carrots, onions, celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
  3. Add Flour: Sprinkle the all purpose flour over the sautéed vegetables and stir well to combine. Cook this mixture for 2 to 3 minutes to eliminate the raw flour taste and start thickening the base.
  4. Add Liquids: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then stir in the whole milk, heavy cream, chopped potatoes, and the all purpose seasoning or spice blend. Mix everything thoroughly.
  5. Simmer Soup: Bring the soup to a gentle boil, then cover with a lid and reduce the heat to low to simmer. Let it cook for 20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
  6. Mash Potatoes: Use a potato masher to smash some of the potatoes in the pot, creating a creamy texture while leaving some potato pieces intact for bite.
  7. Add Cheese and Bacon: Stir in the shredded sharp cheddar cheese and most of the reserved crispy bacon pieces. Mix well until the cheese melts and the soup is creamy.
  8. Season Soup: Taste the soup and adjust seasoning with salt and black pepper as needed.
  9. Serve with Toppings: Ladle the soup into bowls and garnish with optional toppings like green onions, extra cheese, more bacon, and sour cream according to preference. Serve hot.

Notes

  • Use Yukon Gold potatoes for a creamy texture; Russet potatoes can also be used but may break down more.
  • If you prefer a thicker soup, mash more potatoes or add an additional tablespoon of flour when sautéing vegetables.
  • For a lighter version, substitute whole milk and heavy cream with half-and-half or low-fat milk, although the texture will be less rich.
  • Keep some crispy bacon aside as a garnish to add crunch and flavor at the end.
  • All purpose seasoning can be customized or substituted with your favorite spice blend.
  • This soup can be reheated gently on stovetop and leftovers keep well for 2-3 days in the fridge.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 55 mg

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