How to Make Loaded Baked Potato Soup

If there’s one thing I love when the weather starts to cool down, it’s a big bowl of thick, creamy soup. This loaded baked potato soup is proper comfort food and it’s one of those dinners that feels like a bit of a treat without actually being difficult to make.

It’s basically everything I love about a loaded baked potato, just turned into soup. You’ve got plenty of soft potato, crispy bacon, cheddar cheese and sour cream, and then you can pile even more of the good stuff on top. I’m definitely not one to hold back on the bacon and cheese here!

This is also a really filling soup, so it works perfectly as a dinner rather than just something light for lunch. Add some warm crusty bread on the side and you’ve got the kind of cosy meal I could happily eat all through fall and winter.

Ingredients

• Russet potatoes – These are perfect for this soup because they get lovely and soft and help give the soup that thick, creamy texture.

• Bacon – Cook and crumble it before you start. I like to keep a little extra back for sprinkling over the top at the end.

• Unsalted butter – This is what we’ll use to cook the onion and make the base of the roux.

• Yellow onion – Half a large onion is plenty here. Dice it fairly small so it softens nicely into the soup.

• Garlic – Two cloves give plenty of flavor without overpowering everything else.

• All-purpose flour – This combines with the butter to make a simple roux and helps thicken the soup.

• Milk – I prefer using milk rather than all cream here as you’re already getting plenty of creaminess from the cheese and sour cream.

• Chicken broth – This adds much more flavor than using water and makes up the main liquid for the soup.

• Cheddar cheese – I love a good sharp cheddar in this, but use whichever cheddar you normally buy. And definitely save some extra for the top!

• Sour cream – This makes the soup extra creamy and gives it that classic loaded baked potato flavor.

• Salt and black pepper – Add these to taste. I’d go easy on the salt to begin with as the bacon, cheese and chicken broth already bring quite a bit.

• Green onions – These are mainly for topping, but I really like the little bit of freshness they add against all that cheese and bacon.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes, until they’re fork-tender. Drain and set aside.

Step 2: In the same pot, melt the butter over medium-high heat. Add the diced onion and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another minute.

Step 3: Sprinkle in the flour and stir well. Cook for 1–2 minutes to form a roux.

Step 4: Slowly pour in the chicken broth and milk, whisking as you go. Bring the mixture to a gentle boil.

Step 5: Return the cooked potatoes to the pot and lightly mash some of them with a potato masher for a thicker texture.

Step 6: Stir in the bacon, cheddar cheese, and sour cream. Simmer for 1–2 minutes until everything is heated through and creamy. Taste, then season with salt and black pepper as needed.

Step 7: Remove from the heat and serve hot with your favorite toppings like extra cheese, bacon, sour cream, or green onions.

What to Serve with Loaded Potato Soup

This loaded potato soup is pretty filling all on its own, especially once you’ve added plenty of bacon and cheese on top! If I’m serving it for dinner though, I’ll usually add some bread or something simple on the side.

• Crusty bread – Probably my first choice. It’s perfect for dipping into all that thick, creamy soup.

• Garlic bread – Because I’m never going to say no to garlic bread, and it works really well with the cheesy potato flavors.

• Dinner rolls – Warm, soft rolls are another easy option, especially if you’re feeding the whole family.

• A simple green salad – If you want something a bit lighter alongside the soup, a basic salad adds some freshness.

• Grilled cheese – Definitely not the lightest option, but so good if you’re in the mood for a proper comfort food dinner!

Storing

If you have any loaded potato soup left over, let it cool and then pop it into an airtight container in the fridge. It should keep well for around 3–4 days, so it’s a good one to make ahead for lunches too.

When you’re ready to eat it, reheat it gently on the stove or in the microwave until it’s piping hot. The soup will thicken up quite a bit in the fridge, so I usually add a little splash of milk or chicken broth when reheating to loosen it back up again.

I wouldn’t really recommend freezing this one. Soups with potatoes and dairy can change texture once they’ve been frozen and thawed, and when it’s this creamy I think it’s much nicer eaten fresh or from the fridge.

Variations & Substitutions

This is one of those recipes that’s really easy to play around with depending on what you already have in the fridge. I love it as it is, but there are plenty of little changes you can make without turning it into a completely different soup.

• Swap the cheese – Cheddar is my favorite for this, but Monterey Jack, Colby Jack or a mixture of cheeses would work too.

• Make it extra creamy – Swap some of the milk for heavy cream if you want a richer, creamier soup.

• Leave out the bacon – You can skip the bacon if you don’t have any or just don’t fancy it. You’ll still have a really good creamy potato and cheese soup.

• Add more veggies – Corn, finely diced carrots or even some broccoli would be an easy way to sneak a few more veggies in.

• Use vegetable broth – Swap the chicken broth for vegetable broth if that’s what you have on hand or you want to keep the soup meat-free (just leave out the bacon too).

• Make it a little spicy – Add a pinch of cayenne or some chopped jalapeños if you like a bit of heat.

• Change up the toppings – This is where you can really do your own thing. Try extra cheese, crispy bacon, green onions, sour cream, chives or whatever you normally pile onto a baked potato.

FAQs

What is loaded baked potato soup made of?

Loaded baked potato soup is a thick and creamy potato soup made with potatoes, bacon, cheddar cheese, sour cream, milk and chicken broth. It’s then finished with all those classic baked potato toppings like extra cheese, bacon, sour cream and green onions.

What are the best potatoes for loaded baked potato soup?

I like russet potatoes best for this recipe. They’re nice and starchy, so they break down really well and help make the soup naturally thick and creamy.

How do you thicken loaded baked potato soup?

This loaded potato soup is thickened with a simple butter and flour roux, but lightly mashing some of the cooked potatoes makes it even thicker. If your soup is still a little thinner than you’d like, just let it simmer for a few extra minutes.

Can I make loaded baked potato soup ahead of time?

Yes! You can make the soup ahead and keep it in an airtight container in the fridge for 3–4 days. It does get thicker as it sits, so you may need to add a splash of milk or chicken broth when you reheat it.

Can you freeze loaded baked potato soup?

I don’t really recommend freezing this soup. Potatoes and dairy can both change texture after freezing and thawing, so you may find the soup becomes a little grainy or separated.

Can I make loaded potato soup without bacon?

Absolutely. Just leave the bacon out and use vegetable broth instead of chicken broth if you want to make a meat-free version. You can always add a few extra toppings to make up for that missing bacon!

Why is my potato soup too thick?

Loaded potato soup naturally thickens as it cools, so don’t worry if leftovers look much thicker the next day. Just stir in a splash of milk or chicken broth as you reheat it until you get the consistency you want.

What toppings are good on loaded baked potato soup?

Anything you’d normally put on a loaded baked potato works! My favorites are crispy bacon, shredded cheddar cheese, sour cream and chopped green onions. Chives and jalapeños are really good too if you want to change things up.