Loaded Baked Potato Soup Recipe: Creamy, Cheesy, and Cozy

Loaded baked potato soup is everything you love about a loaded baked potato in a creamy, hearty bowl. Tender potatoes simmer in a velvety broth, then get topped with cheddar, crispy bacon, sour cream, and fresh chives.

This easy loaded baked potato soup with bacon is made in one pot and takes under an hour. It is the creamy potato soup with cheddar that tops the winter comfort food lists in several states.

Recipe at a Glance

Why You’ll Love This Loaded Baked Potato Soup

• Thick, creamy, and loaded with potato flavor
• Made in one pot in under an hour
• Topped with all your favorite baked potato toppings
• Easy to make thicker or thinner to your taste
• Freezer-friendly and great for leftovers

Ingredients You’ll Need

• 6 slices bacon, chopped
• 1 yellow onion, diced, and 3 cloves garlic, minced
• 3 tablespoons butter and ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2½ pounds russet potatoes (about 4 large), peeled and cut into ¾-inch cubes
• 1 cup whole milk and ½ cup sour cream
• 1½ cups shredded sharp cheddar cheese, plus extra for topping
• 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder
• Chopped chives, for topping

How to Make Loaded Baked Potato Soup

1. Cook the bacon in a large pot over medium heat until crisp, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat.
2. Add the onion to the pot and cook for 5 minutes until soft, then add the garlic for 30 seconds.
3. Melt in the butter, whisk in the flour, and cook for 1 minute, then slowly whisk in the broth until smooth.
4. Add the potatoes, salt, pepper, and garlic powder, bring to a boil, then reduce to a simmer and cook, partially covered, for 15 to 20 minutes until the potatoes are tender.
5. Mash some of the potatoes with a potato masher right in the pot for a thicker soup, leaving some chunks.
6. Stir in the milk, sour cream, and cheese until melted and creamy, then serve topped with bacon, cheddar, and chives.

Tips for the Best Creamy Potato Soup with Cheddar

• Use russet potatoes for the creamiest, fluffiest texture.
• Mash some potatoes in the pot to thicken the soup naturally.
• Do not boil after adding the dairy; keep it at a gentle heat.
• Grate your own cheddar for the smoothest melt.
• Season at the end, since bacon and broth add salt.

Variations to Try: Baked Potato Soup Ideas

• Blend half of the soup for an extra-smooth texture.
• Add diced ham or sausage for more protein.
• Stir in roasted broccoli for broccoli cheddar potato soup.
• Use a spicy pepper jack cheese for a kick.

How to Store It

Refrigerate leftovers in an airtight container for up to 4 days and reheat gently with a splash of milk or broth. Freeze the soup without the dairy and toppings for up to 3 months, then add the milk, sour cream, and cheese when reheating.

Frequently Asked Questions

What potatoes are best for baked potato soup?

Russet potatoes are best because they are starchy and break down to create a thick, creamy soup.

How do I thicken potato soup?

Mash some of the potatoes, simmer a bit longer, or whisk in a slurry of cornstarch and cold water.

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

Yes. Cook the potatoes with broth on low for 6 to 7 hours, then mash and stir in the dairy and cheese.

Can I freeze potato soup?

You can, but dairy can change texture. For best results, freeze the soup base and add dairy after thawing.

Loaded Baked Potato Soup

A thick, creamy potato soup loaded with cheddar, bacon, sour cream, and chives, made in one pot.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 6 slices bacon chopped
• 1 yellow onion diced
• 3 cloves garlic minced
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2½ pounds russet potatoes peeled and cubed
• 1 cup whole milk
• ½ cup sour cream
• 1½ cups shredded sharp cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Chopped chives for topping

Equipment

• Large pot or Dutch oven
• Potato masher
• Whisk
• Box grater
• Vegetable peeler

Method

 

1. Step 1: Cook the bacon until crisp and set aside, reserving 1 tablespoon of fat.
2. Step 2: Cook the onion in the pot, then add the garlic.
3. Step 3: Stir in the butter and flour, then whisk in the broth.
4. Step 4: Add the potatoes and seasonings and simmer 15 to 20 minutes until tender.
5. Step 5: Mash some of the potatoes in the pot for a thicker soup.
6. Step 6: Stir in the milk, sour cream, and cheese and serve with bacon and chives.
7. Tip: Do not boil after adding the dairy.

Notes

Calories are an estimate per serving with toppings.
Thin with extra broth or milk if the soup thickens.