This loaded baked potato soup tastes like a fully dressed baked potato in a bowl, with bacon, sharp cheddar, sour cream, and green onions.
Oven baked potatoes give the soup a deeper flavor than boiled ones, and a mix of mashed and diced potato makes it thick yet chunky. The base comes together on the stovetop while the potatoes bake, so dinner is ready in about 90 minutes.
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Why This Loaded Baked Potato Soup Recipe Works
Baking the potatoes first concentrates their flavor and dries them slightly, which helps them break down into a thick soup base. Mashing half of them and dicing the rest gives you creaminess and chunky bites in the same spoonful.
A quick roux of butter and flour thickens the milk and broth without any cornstarch. Bacon fat adds a smoky backbone, and stirring in cheese and sour cream at the end keeps the texture smooth.
Ingredients for Loaded Baked Potato Soup
- 4 large baking potatoes, Yukon Gold or Russet
- 8 strips bacon, cut into 1/4 inch pieces and cooked crisp
- 4 tablespoons unsalted butter
- 2 carrots, peeled and diced, optional
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 5 tablespoons all purpose flour
- 1 teaspoon dried herb blend such as basil, thyme, and rosemary
- 6 cups milk
- 2 cups low sodium chicken broth
- 2 cups shredded sharp cheddar cheese
- 8 ounces sour cream
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese for garnish
- 4 strips cooked bacon, crumbled, for garnish
- 1/4 cup sliced green onions for garnish
Baking potatoes. Yukon Gold stays creamy while Russet turns fluffy, and both work well when baked until tender.
Bacon. Cook the bacon until crisp and save 2 tablespoons of the fat for the base.
Milk and broth. The two liquids together keep the soup rich but not heavy.
Sharp cheddar. Shred your own cheese from a block, since pre shredded cheese melts less smoothly.
Sour cream. It adds tang and a smooth finish, and it goes in last so it does not curdle.
How to Make Loaded Baked Potato Soup
1. Bake the potatoes Heat the oven to 425 degrees F, pierce the potatoes with a fork, wrap each in foil, and bake about 1 hour until tender.
2. Prepare the potatoes Cool the baked potatoes, peel them, mash two roughly, and dice the other two.
3. Cook the bacon Cook the bacon in a large skillet over medium high heat until crisp, drain it on paper towels, and keep 2 tablespoons of the fat.
4. Soften the vegetables Melt the butter into the reserved fat over low heat, cook the carrots covered for 3 minutes, then add the onion for 3 more minutes.
5. Add garlic and flour Stir in the garlic for 1 minute, sprinkle on the flour, and stir 1 minute more without browning.
6. Build the soup Whisk in the herb blend, raise the heat to medium, and slowly add the milk and broth. Bring to a boil, then simmer 10 to 20 minutes until thick.
7. Finish with cheese Remove the pot from the heat and stir in the potatoes, cheddar, and sour cream until smooth, then season with salt and pepper.
8. Garnish and serve Ladle into bowls and top with bacon, cheddar, and green onions.
How to Serve Loaded Baked Potato Soup
Ladle the soup into warm bowls and top with extra cheddar, crisp bacon, and sliced green onions. Serve it with fluffy homemade dinner rolls for dunking, and a crisp Italian house salad to balance the richness. Air fryer garlic bread slices add crunch, and roasted chile cheese cornbread makes a filling side for a cold night.
How to Store and Reheat Loaded Baked Potato Soup
Cool the soup within 2 hours, then refrigerate in airtight containers for up to 3 days. Because it contains milk, cheese, and sour cream, freezing is not recommended, as the texture can separate. Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F. Add a splash of milk or broth if it thickens too much, and keep garnishes separate until serving.
Tips and Variations for Loaded Baked Potato Soup
Bake the potatoes. Baking gives better flavor than boiling, so do not skip it if you have the time.
Reserve bacon fat. Two tablespoons of fat adds depth, so avoid draining the pan completely.
Whisk steadily. Add the milk slowly while whisking to avoid lumps in the base.
Control the thickness. Add a splash of broth if the soup looks too thick, or simmer longer to thicken it.
Blend for smoothness. Use an immersion blender for a few pulses if you prefer a smoother soup.
Add heat. Stir in a pinch of red pepper flakes or diced jalapenos for a spicy kick.
Use warm bowls. Warm bowls keep the soup hot at the table.
Cool safely. Chill leftovers promptly, following the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Loaded Baked Potato Soup
How do I thicken loaded baked potato soup?
Simmer a few minutes longer or mash more of the potatoes into the base.
Can I make loaded baked potato soup ahead of time?
Yes. Make it up to 2 days ahead, reheat gently, and add the garnishes just before serving.
Can I freeze loaded baked potato soup?
Freezing is not recommended because dairy and potatoes can turn grainy, so plan to eat it within 3 days.
Can I use leftover baked potatoes?
Yes. Peel and use about 4 large leftover baked potatoes to skip the first hour of cooking.
What cheese melts smoothly in this soup?
Freshly shredded sharp cheddar melts smoothly, and a little Monterey Jack works as a mild partner.
Loaded Baked Potato Soup with Bacon and Cheddar
Equipment
- Large Dutch oven
- Baking sheet
- Skillet
- Whisk
Ingredients
Main Ingredients
- 4 large baking potatoes Yukon Gold or Russet
- 8 strips bacon cut into 1/4 inch pieces and cooked crisp
- 4 tbsp unsalted butter
- 2 carrots peeled and diced, optional
- 1 sweet yellow onion diced
- 2 cloves garlic minced
- 5 tbsp all purpose flour
- 1 tsp dried herb blend basil, thyme, and rosemary
- 6 cup whole milk
- 2 cup low sodium chicken broth
- 2 cup shredded sharp cheddar cheese
- 8 oz sour cream
- ¼ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup shredded cheddar cheese for garnish
- 4 strips bacon cooked and crumbled, for garnish
- ¼ cup sliced green onions for garnish
Instructions
Cooking
- Roast the potatoes. Bake pierced, foil wrapped potatoes at 425 degrees F for 1 hour until tender, then cool, peel, mash two, and dice two.
- Crisp the bacon. Cook the bacon until crisp, drain it, and save 2 tablespoons of fat in the pot.
- Start the base. Cook the carrots and onion in butter and bacon fat for about 6 minutes, add garlic for 1 minute, then stir in the flour for 1 minute.
- Add the liquids. Whisk in the herbs, milk, and broth, bring to a boil, then simmer 10 to 20 minutes until thick.
- Finish the soup. Off the heat, stir in the potatoes, cheddar, and sour cream, then season with salt and pepper.
- Top and serve. Serve in bowls with cheddar, bacon, and green onions. Reheat leftovers to 165 degrees F.
