Soup & Stew

Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 strips thick-cut bacon, chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups low-sodium chicken broth; 2 cups whole milk; 1 cup heavy cream; 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1 1/2 cups shredded sharp cheddar cheese, divided; 1/2 cup sour cream, plus more for serving; 3 green onions, thinly sliced

Published August 28, 2025

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This loaded baked potato soup is everything you love about a fully dressed baked potato, stirred into a rich, velvety broth and ladled into a bowl. Thick with tender potato chunks, smoky bacon, sharp cheddar, and a swirl of sour cream, it is the kind of soup that makes you want to pull on your warmest socks and stay in all night. It comes together in about 45 minutes and tastes like it simmered all day.

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There is a specific kind of cold that settles in on a late October evening, the kind where the wind comes through the window frame even though the window is closed, and the only logical response is soup. I was maybe twelve years old the first time my mom made baked potato soup on a night like that. She set a pot on the stove, started frying bacon until the whole kitchen smelled like a Saturday morning, and I sat at the counter doing homework while she talked me through what she was doing. She never used a recipe. She just cooked the way she always had, by feel and by taste and by the look on the faces of whoever was at the table. That soup hit the table in a big ceramic bowl with cheese melting into it and green onions scattered across the top, and I remember thinking it was the greatest thing I had ever eaten. I still kind of think that.

What makes this version stand out is the technique of building real depth before a single drop of broth goes in. The bacon gets crisped up first and set aside, and then the onions and garlic cook low and slow in the leftover drippings until they are soft and just barely golden. A little flour goes in to create a roux that gives the soup its signature thick, almost chowder-like body. From there, the broth and cream do the heavy lifting, and the potatoes get cooked directly in the liquid so every bit of their starch thickens the base even further. A generous handful of sharp cheddar is stirred in right at the end so it melts in smoothly without turning grainy. The result is a soup with layers of flavor, not just a bowl of mashed potatoes in disguise.

This soup was made for the stretch of months between the first real cold snap and the first real signs of spring. It is perfect for a Sunday when you want something warming and filling without a lot of fuss, for a weeknight when everyone is tired and dinner needs to feel like a hug, or for feeding a group of people who have just come in from outside and need to warm up fast. It is also a wonderful recipe for anyone just getting comfortable in the kitchen. The steps are straightforward, the ingredients are ones most people already have or can find anywhere, and the payoff is enormous.

Once you make this soup, you will understand why people come back to it again and again. The base is creamy and savory, the potatoes are tender without being mushy, and the toppings turn every bowl into something you can customize to your own taste. Grab a big pot and get ready, because this is the recipe that earns a permanent spot in your regular rotation.

Prep

15 min

Cook

30 min

Total

45 min

Servings

6 servings

Calories

610 / serving

Ingredients

6 strips thick-cut bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream, plus more for serving
3 green onions, thinly sliced

Instructions

1
Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set it aside. Leave about 2 tablespoons of the bacon drippings in the pot and discard the rest.
2
Add the butter to the pot with the reserved drippings and let it melt over medium heat. Add the diced onion and cook, stirring occasionally, until softened and just starting to turn golden at the edges, about 5 minutes. Add the garlic and cook for another 60 seconds until fragrant.
3
Sprinkle the flour over the onion and garlic mixture and stir constantly for about 2 minutes to cook out the raw flour taste. The mixture will look thick and pasty, which is exactly right.
4
Slowly pour in the chicken broth while whisking steadily to prevent lumps. Then add the milk and heavy cream and whisk until smooth. Bring the mixture up to a gentle simmer over medium heat.
5
Add the cubed potatoes, kosher salt, black pepper, and smoked paprika. Stir to combine, then reduce the heat to medium-low. Cover partially and cook, stirring occasionally, until the potatoes are completely tender and a fork slides through them easily, about 15 to 18 minutes.
6
Use a potato masher or the back of a wooden spoon to crush some of the potatoes directly in the pot. You want to mash roughly half of them to thicken the soup while leaving plenty of chunky pieces for texture. Stir everything together well.
7
Reduce the heat to low and stir in 1 cup of the shredded cheddar and the sour cream. Stir gently until the cheese melts completely and the sour cream is fully incorporated. Taste the soup and adjust the salt and pepper as needed.
8
Ladle the soup into bowls and top each serving with the reserved crispy bacon, the remaining 1/2 cup of cheddar, a dollop of sour cream, and a generous scatter of sliced green onions. Serve immediately.

Tips and Tricks

✓Make it ahead with ease: The soup base keeps well in the refrigerator for up to 4 days in an airtight container. Store the toppings separately and add them fresh when you reheat. Warm the soup over low heat on the stove, stirring frequently, and add a splash of milk or broth if it has thickened too much overnight.
✓Swap the protein or skip it entirely: If you do not have thick-cut bacon, regular bacon works just fine. For a smokier depth without the pork, try diced smoked sausage cooked the same way. To make it vegetarian, skip the bacon entirely, use vegetable broth, and cook the onion in butter from the start. Add a pinch of extra smoked paprika to bring in some of that savory depth.
✓Choose the right potato: Russet potatoes are strongly recommended here because their high starch content is what thickens the soup naturally as the potatoes cook. Yukon Golds will work and give the soup a slightly buttery, creamier texture, but they will not break down quite as well for the mashing step. Avoid waxy varieties like red potatoes, which hold their shape too firmly and will not thicken the broth the same way.

Nutrition Per Serving

Estimated values

610

Calories

22g

Protein

38g

Fat

48g

Carbs

Fiber

Sugar

780mg

Sodium

Frequently Asked Questions

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

Yes, and it works beautifully. Cook the bacon and build the roux on the stove first, then transfer everything except the dairy and cheese into the slow cooker with the potatoes. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir in the cream, sour cream, and cheddar during the last 20 to 30 minutes of cooking. This method is especially convenient for busy days when you want dinner waiting for you.

Can I freeze loaded baked potato soup?

Freezing is possible but comes with a caveat. Dairy-based soups can separate or turn grainy when frozen and reheated, and the potato texture tends to become slightly mushy after thawing. If you plan to freeze it, do so before adding the cream, sour cream, and cheese. Freeze the base for up to 2 months, then stir in the dairy elements after reheating from frozen. The results will be much better that way.

How do I thicken loaded baked potato soup if it is too thin?

The easiest fix is to mash more of the potatoes directly in the pot using a potato masher or the back of a spoon. The starch released from the potatoes will thicken the broth quickly. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, stir it into the simmering soup, and let it cook for another few minutes. Avoid adding too much flour after the fact as it can leave a pasty taste.

What toppings go on loaded baked potato soup?

Classic toppings mirror everything you would put on a baked potato. Crispy bacon, shredded sharp cheddar, sour cream, and sliced green onions are the non-negotiables. From there you can go further with diced chives, a drizzle of hot sauce, crumbled blue cheese, pickled jalapenos, or even a handful of crunchy homemade croutons. Letting everyone top their own bowl at the table makes it feel like a little event.

Can I use leftover baked potatoes in this soup?

Absolutely, and it is a fantastic shortcut. Scoop the flesh out of leftover baked potatoes and break it into rough chunks, then add it to the soup during the simmering step. Since the potatoes are already cooked, you only need to heat them through, which cuts about 15 minutes off the cook time. The texture of the soup will be a little softer overall, but the flavor is just as good, and some would argue even better since baked potato skin adds extra savoriness.