When the weather cools down, this Loaded Baked Potato Soup is one of those recipes that just makes sense. It's rich, creamy, and loaded with everything you love about a classic baked potato-crispy bacon, sharp cheddar, buttery potatoes, and just enough seasoning to keep it balanced.
This is comfort food done right, and best of all, it's simple enough for a weeknight but hearty enough to feed a crowd.
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Why I Love This Recipe
- Classic flavors everyone loves - bacon, cheddar, and potatoes never miss
- Rich and creamy without being complicated
- 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 recipe card for more details.
Top Tips for the Best Loaded Potato Soup
- Bake the potatoes first - it adds better texture and deeper flavor than boiling
- Shred your own cheese for smoother melting and better consistency
- Don't rush the roux-let the butter and flour cook slightly to avoid a raw taste
- Blend partially if you like a thicker soup while still keeping potato chunks
- Season in layers and adjust at the end once the cheese is melted
On the go? Try my Slow Cooker Baked Potato Soup.
Storage and Reheating
Storage:
Allow the loaded baked potato soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Because this soup contains dairy, it is best kept refrigerated and not left at room temperature for extended periods. If the soup thickens as it sits, that's normal.
Freezing:
Freezing is not recommended for best texture due to the milk, cream, and cheese, which can separate when thawed. If you do choose to freeze it, do so before adding the cheese, and freeze for up to 2 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 as needed to loosen the soup back to your desired consistency.
For the microwave, reheat in short intervals, stirring between each, until warmed through. Avoid high heat to keep the soup smooth and creamy.
Final Bites
This Loaded Baked Potato Soup is everything comfort food should be-thick, creamy, and packed with real flavor.
It's the kind of recipe you keep coming back to because it just works. Simple ingredients, bold results, and zero fluff. Make a big pot, load it up, and enjoy every bite.
Related
Want some more recipes with potatoes? Check these out below!
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 4 large russet potatoes, peeled and cubed or scooped out.
- 8 slices bacon, cooked and chopped
- 1 small onion, diced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 tsp each salt, pepper and garlic powder or use my All Day Seasoning that has onion and butter as well.
- Green onions, sliced for garnish
Instructions
- Bake 4 large russet potatoes in the oven at 400°F for an hour or until softened. Set aside to cool down.
- In a large pan over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, reserving a few tablespoons of bacon fat.
- Add bacon fat to the pot, then sauté a finely diced onion until soft and translucent, about 3-4 minutes.
- Melt butter into the pot then stir in the flour and cook for 1-2 minutes to form a roux. Make sure everything is well combined.
- Slowly whisk in the milk and heavy cream until smooth. Let the mixture simmer until slightly thickened. Add chicken broth.
- Scoop out the insides of the potatoes and add them along with salt, pepper, and garlic powder. Stir to combine.
- Simmer for 10-15 minutes, lightly mashing some of the potatoes to thicken the soup.
- Stir in the shredded cheddar cheese and half the bacon.
- When serving add extra bacon, cheddar cheese and garnish with sliced green onions. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Cortney B says
This was AMAZING! It beat out the other recipe I’ve been using for the past 12 years, hands down! Even my picky child mentioned being confused about liking it since he’s usually not a fan. For a bonus I threw the potato skins back in the oven and we had some crispy loaded potato skins while we waited for the soup. Thank you for sharing!
Jordan Hanger says
As a dad of two semi picky boys that makes me happy to hear!
Fred says
What a great find.I was missing bacon so used diced ham 3-4 ounces and browned the sides in a pan. I may have diced the onions too fine as they could have added some texture maybe at a 1/4" dice. Russet potato was a right choice but an hour at 400° gave me a well plated product and as scooped out of the skins gave an almost mashed potato soup.
All that being said, the soup had a wonderful richness and flavor to it.
Looking forward to deliciousness in the second round.
Jordan Hanger says
Thanks Fred. I think the ham was a great substitution.