What’s in Loaded Baked Potato Soup?

It’s a creamy potato-based soup made with russet potatoes, crispy bacon, cheddar cheese, sour cream, and chives—like your favorite baked potato in a bowl.

What’s the secret to creamy potato soup?

The secret is a simple roux made from butter and flour, combined with milk and sour cream. This creates a smooth, rich base without using heavy cream.

What thickens potato soup best?

A blend of potato starch and a cooked roux gives the best consistency—thick enough to coat the spoon but still silky and spoonable.

How can I make it extra rich?

For an even richer soup, stir in a few ounces of cream cheese at the end or replace part of the milk with half-and-half.

What spices go well in loaded baked potato soup?

Keep it classic—garlic, salt, black pepper, and a hint of paprika for warmth. The flavor comes mainly from the bacon, cheese, and sour cream.

What pairs well with Loaded Baked Potato Soup?

This soup shines with a simple green salad or a crusty roll. For something seasonal, serve it before a cozy fall dish like Pumpkin Spice Cream Puffs for a warm, festive meal.

Loaded Baked Potato Soup – 5-Star Comfort Recipe You’ll Love

Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and cubed; 6 slices thick-cut bacon, cooked crisp and chopped; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 cups milk (whole or 2%); 2 cups chicken broth; 1 cup sour cream; 2 cups shredded cheddar cheese (mix of sharp + mild); 1 teaspoon salt (or to taste); ½ teaspoon black pepper; Fresh chives, sliced, for garnish

Description

Creamy, cheesy, and packed with smoky bacon, this Loaded Baked Potato Soup is the ultimate cozy comfort meal. Ready in just 35 minutes, it delivers all the flavor of a fully loaded baked potato in every spoonful. Perfect for chilly nights, family dinners, or easy entertaining, this one-pot wonder combines simple ingredients with restaurant-quality results.

Ingredients

Scale

6 medium russet potatoes, peeled and cubed
6 slices thick-cut bacon, cooked crisp and chopped
1 small yellow onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk (whole or 2%)
2 cups chicken broth
1 cup sour cream
2 cups shredded cheddar cheese (mix of sharp + mild)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Fresh chives, sliced, for garnish

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Instructions

Cook the Bacon – In a large soup pot or Dutch oven, cook the bacon until crisp. Remove and set aside, leaving about one tablespoon of bacon drippings in the pot.
Sauté Aromatics – Add butter to the drippings, then cook the onion until translucent. Stir in garlic and cook for one minute until fragrant.
Make the Roux – Sprinkle the flour over the onions and stir for 1–2 minutes. This creates the creamy base that thickens the soup.
Add Liquids and Potatoes – Gradually whisk in milk and chicken broth until smooth. Add cubed potatoes, salt, and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until potatoes are tender.
Blend and Thicken (Optional) – For a smoother texture, use an immersion blender for a few seconds or mash some of the potatoes with a fork.
Finish the Soup – Remove from heat. Stir in sour cream, most of the shredded cheese, and half of the bacon until melted and creamy.
Serve and Garnish – Ladle into bowls and top with remaining cheese, bacon, and fresh chives. Serve warm with crusty bread or rolls.

Notes

For a richer version, stir in 4–6 ounces of softened cream cheese at the end.
Shortcut: Use a 32-ounce bag of frozen diced hash browns instead of fresh potatoes.
Leftovers reheat beautifully—just warm gently on the stovetop over low heat, adding a splash of milk if needed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop or Crockpot
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 420
Sugar: 5g
Sodium: 740mg
Fat: 23g
Saturated Fat: 12g
Carbohydrates: 36g
Fiber: 3g
Protein: 16g
Cholesterol: 68mg