When the air turns crisp, Loaded Baked Potato Soup is the kind of meal that instantly feels right. Velvety and satisfying, this soup brings together all the best parts of a baked potato — crispy bacon, sharp cheddar, buttery potatoes — with gentle seasoning to keep the flavors balanced.
This is comfort food done well: straightforward enough for a weeknight dinner, yet hearty enough for company.
Why I Love This Recipe
- Classic flavors everyone loves – bacon, cheddar, and potatoes are a timeless combination.
- Rich and creamy without being complicated – simple techniques deliver deep flavor.
- Pure comfort food that works any time of year.
Ingredients
- 4 large baked potatoes, peeled and cubed
- 8 slices bacon, cooked and chopped
- 1 small onion, finely diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon each salt, black pepper, and garlic powder
- Green onions, sliced (for garnish)
See the recipe card below for measurements and details.
Top Tips for the Best Loaded Potato Soup
- Bake the potatoes first — baking concentrates flavor and gives a better texture than boiling.
- Shred your own cheese for smoother melting and a creamier finish.
- Don’t rush the roux — cook the butter and flour briefly to eliminate any raw flour taste.
- Blend partially if you want a thicker, creamier soup while keeping some potato chunks for texture.
- Season in layers and adjust at the end after the cheese has melted.
Storage and Reheating
Storage:
Allow the soup to cool completely before transferring to an airtight container. Refrigerate for 3–4 days.
Because the soup contains dairy, keep it refrigerated and avoid leaving it at room temperature for long periods. A bit of thickening after chilling is normal.
Freezing:
Freezing is not recommended for peak texture, as milk, cream, and cheese can separate when thawed. If you must freeze, do so before adding the cheese and use within two months. Add cheese after reheating.
Reheating:
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching and separation. Add a splash of milk or cream if needed to restore a smooth consistency. In the microwave, reheat in short intervals, stirring between each, and avoid high heat to keep the soup creamy.
Final Bites
This Loaded Baked Potato Soup delivers everything comfort food should be: thick, creamy, and packed with straightforward, satisfying flavor.
It’s a recipe you’ll return to often because it hits the mark with simple ingredients and reliable results. Make a big pot, top it generously, and savor every spoonful.
Related
Craving more potato recipes? Try these inspired dishes below.
-
Garlic Butter Steak and Potatoes Recipe
-
Smoked Au Gratin Potatoes (easy and cheesy)
-
Smoked Sweet Potato Casserole with Candied Bacon Pecan Topping
-
Smoked Beef Short Ribs Over Mashed Potatoes
Loaded Baked Potato Soup
5 from 2 reviews
- Total Time: 45 minutes
- Yield: 6
Ingredients
- 4 large russet potatoes, peeled and cubed or scooped out
- 8 slices bacon, cooked and chopped
- 1 small onion, diced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon each salt, pepper, and garlic powder
- Green onions, sliced for garnish
Instructions
- Bake 4 large russet potatoes at 400°F for about an hour, or until tender. Allow to cool slightly.
- In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving a few tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté in the reserved bacon fat until soft and translucent, about 3–4 minutes.
- Add butter to the pot, then stir in the flour. Cook for 1–2 minutes to form a roux and remove any raw flour taste.
- Slowly whisk in the milk and heavy cream until smooth. Let the mixture simmer until it begins to thicken, then add the chicken broth.
- Scoop the potato flesh into the pot and add salt, pepper, and garlic powder. Stir to combine.
- Simmer 10–15 minutes, lightly mashing some potatoes to thicken the soup while leaving some chunks for texture.
- Stir in the shredded cheddar and half of the cooked bacon until melted and smooth.
- Serve hot topped with remaining bacon, extra cheddar, and sliced green onions.
- Author: Jordan Hanger
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American