This loaded baked potato soup combines baked Russet potatoes with a creamy soup base, crispy bacon, cheddar cheese and sour cream. It’s rich, hearty and full of classic loaded baked potato flavor.

For more hearty soups with potatoes, try my crockpot potato soup, broccoli potato soup and Instant Pot potato soup!

Bowl of loaded baked potato soup with chunks of potato, melted cheddar, bacon, and chives, served with bread on the side.

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Key Takeaways: Loaded Baked Potato Soup

  • Cook the potatoes first: Microwave them for a quicker option or bake them in the oven, then scoop the tender potato into the finished soup.
  • Extra flavor in the base: A little reserved bacon grease is cooked with the butter, onion and garlic before building the creamy soup.
  • Rich without being too heavy: Milk and half-and-half keep the base creamy, while a simple flour roux helps thicken it.
  • Chunky or smooth: Break the potatoes into larger pieces for more texture or blend some of the soup for a smoother consistency.

Why I Love This Recipe

This loaded baked potato soup is from my original I Heart Naptime Cookbook. While the cookbook is no longer in print, you can still make this longtime family favorite right here! It tastes just like a loaded baked potato, complete with bacon, cheese and sour cream.

And there’s actually no baking required! I usually save time by cooking the potatoes in the microwave, although you can bake them if you prefer. If you love these savory flavors, my twice baked potatoes or loaded baked potato casserole two more to try.

XO - Jamielyn

Recipe Ingredients

Ingredients for loaded baked potato soup including Russet potatoes, bacon, cheddar cheese, milk, half-and-half, sour cream, chicken stock, onion, garlic, flour and chives.

Find the full printable recipe with specific measurements below.

  • Russet potatoes: I use starchy Russet potatoes to mimic a baked potato as closely as possible. They become tender and fluffy once cooked down but you can use waxier potatoes if you like.
  • Bacon: I love using a bit of the bacon grease to cook the aromatics. However, if you prefer not to, you can also cook bacon in the oven.
  • Unsalted butter: Cooking the onion and garlic in bacon grease AND butter is the ultimate way to add extra flavor! I use unsalted butter because there is plenty of salt in the bacon, the cheese, and the chicken stock. We’re also adding some towards the end to season the soup.
  • Garlic and onion: Used to build layers of flavor in the potato bacon soup.
  • All-purpose flour: When flour gets mixed with fat (in this case bacon grease and butter) it forms a pasty roux which will help to thicken the loaded baked potato soup.
  • Milk and half and half: We’re using both! We want it creamy and rich, but not overly thick. The potatoes and flour give enough of that texture already.
  • Chicken stock: For a deliciously flavorful soup.
  • Seasoning: Salt, garlic salt, black pepper.
  • Cheese: I like to use mild and sharp cheddar cheese freshly grated from a block. The combination of both brings a nice balance.
  • Sour cream: This gets mixed in towards the end, to add that finishing creamy touch with a light tangy flavor.
  • Minced chives: For garnish.

How to Make Loaded Baked Potato Soup

Baked potatoes on a white plate.

Step 1: Scrub the unpeeled potatoes and pierce them with a fork. Cook them in the microwave for 12-15 minutes or make baked potatoes in a preheated oven for 45 minutes at 350°F.

Bacon frying in a pan for loaded potato soup.

Step 2: Cook bacon in a large skillet. Remove, then reserve 1 Tablespoon of the bacon grease.

Making a roux with milk and half and half.

Step 3: In a large soup pot or Dutch oven, melt butter then add reserved bacon grease and onions. When the onions are tender, add the garlic to cook for another minute.Whisk in the flour, stir continuously then add in the milk and half and half. Add chicken broth then seasonings.

Scooping potatoes back into potato soup.

Step 4: Stir in cheese, sour cream, and cooked bacon. Remove the pot from the heat. Scoop out the potato flesh from the skin and add them to the pot. Break them up into small pieces, or leave them chunky, it’s up to you.

Pot of loaded baked potato soup topped with shredded cheddar cheese, crispy bacon, and fresh chives.

Recipe Tips

  • You can use Yukon Gold potatoes instead of Russets if you prefer.
  • Try some caramelized onions in the soup for more flavor like in my homemade French onion soup.
  • Using an immersion blender will help you get a smooth consistency if you don’t want any potato chunks. I prefer to keep them.
  • Make a double batch to feed a larger crowd, to have more leftovers, or to bring to a friend who needs some TLC.
  • Use freshly grated cheese. Avoid using the pre-shredded cheese that comes in a bag. It is coated with anti-clumping agents that prevent it from melting nicely.
  • To make it gluten free, you can use a 1:1 gluten-free all-purpose flour.

Loaded Baked Potato Soup FAQs

Why is my baked potato soup watery?

This is usually due to not having enough fat in the dairy you’re using. The higher the fat content the richer and thicker your base will be. Using skim milk or just milk will cause the soup to be much thinner.

Can I thicken the loaded baked baked potato soup without flour?

You can use cornstarch or potato starch instead. Keep in mind, loaded baked potato soup will thicken as it cools and starch from the potatoes will help thicken it as well.

Why is my potato soup gummy?

Potato soup can turn gummy if the potatoes are overmixed or blended too much. Russet potatoes release a lot of starch when agitated, which can make the soup gluey instead of creamy. For the best texture, gently break up or mash the potatoes and avoid using a food processor or overworking them with an immersion blender.

Does this soup freeze well?

In a nutshell, no. The dairy and potatoes in loaded baked potato soup make it grainy once thawed. It’s definitely doable and better not to waste it if you have a lot leftover, but it’ll just have a funny consistency. It will still taste great!

Creamy baked potato soup in a Dutch oven garnished with cheddar, bacon crumbles, and chopped chives.

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Want more creamy soup recipes? Try my recipe for clam chowder, potato leek soup, chicken gnocchi soup!

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Loaded baked potato soup in a white pot topped with cheese, bacon and chives.

Loaded Baked Potato Soup

4.93 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
This loaded baked potato soup is thick, creamy, and filled with tender potatoes. Each cozy bowl is topped with crispy bacon, melty cheddar cheese, sour cream, and chives.
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Ingredients 

  • 4 large russet potatoes
  • 6-8 strips bacon
  • ¼ cup (1/2 stick) unsalted butter
  • 2 teaspoons minced garlic
  • ¼ cup chopped onion
  • ⅓ cup all-purpose flour
  • 2 cups milk
  • 1 cup half and half
  • 16 ounces chicken stock
  • 1 teaspoon kosher salt , more to taste
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper , more to taste
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • Chives minced, for garnish

Instructions

  • 'Bake' potatoes. Wash 4 potatoes and pierce with a fork. Cook potatoes in the microwave for 12 to 15 minutes or until tender. Alternatively bake in a preheated oven at 350°F for 45 minutes, or until fork tender. Carefully cut into halves and let cool.
  • Fry bacon. Cook 6-8 strips bacon in a frying pan over medium-high heat until crisp. Remove bacon and place on a paper towel lined plate. Reserve 1 Tablespoon of the bacon grease. Once bacon has cooled, crumble into small pieces.
  • In a large pot, melt 1/4 cup butter over medium-low heat. Add bacon grease and 1/4 cup chopped onions. Cook for 2 to 3 minutes or until the onions are tender. Add 2 teaspoons garlic and cook an additional minute.
  • Slowly whisk 1/3 cup flour into the pan and stir 1 to 2 minutes. Next, slowly whisk in 2 cups milk and 1 cup half and half. Keep whisking until smooth. Gradually add in 16 ounces chicken stock. Bring to a light simmer.
  • Add seasonings. Whisk in 1 teaspoon salt, 1/2 teaspoon garlic salt and 1/2 teaspoon pepper. Keep at a light simmer until the mixture has thickened slightly, about 5 to 7 minutes.
  • Add in cheese, bacon and sour cream. If you’d like to use cheese and bacon as a garnish, save 1/4 cup of each. Then stir in 3/4 cup sharp cheddar, 3/4 cup mild cheddar cheese, 3/4 cup sour cream and cooked bacon. Remove pan from heat.
  • Scoop potato chunks into the pan and discard the skins. Break potatoes into small pieces or leave them chunky, depending on your preference. Season to taste.
  • Serve while warm topped with your favorite garnishes, like reserved cheese, bacon and chives.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store leftovers in a covered container for up to 3 days in the refrigerator.  Do not freeze as potatoes will change texture and dairy may separate.

Nutrition

Calories: 663kcal, Carbohydrates: 43g, Protein: 22g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 122mg, Sodium: 1158mg, Potassium: 993mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1150IU, Vitamin C: 10mg, Calcium: 478mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.