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Loaded Baked Potato Soup Recipe – Creamy, Cheesy, and Comforting

If you love the flavors of a classic baked potato with crispy bacon, melted cheese, and sour cream, then this Loaded Baked Potato Soup is the ultimate comfort food for you. Thick, creamy, and hearty, this soup is perfect for cozy dinners, potlucks, or a satisfying family meal.

This recipe brings together diced potatoes, a rich buttery base, cheddar cheese, and smoky bacon for a bowl of goodness that tastes just like a loaded baked potato. Best of all, it’s ready in under an hour!

Why You’ll Love This Loaded Baked Potato Soup

Comforting & hearty: A full meal in a bowl.
Rich & creamy: Thanks to butter, cream, and cheddar cheese.
Customizable: Easy to make vegetarian by swapping chicken broth with vegetable broth and skipping bacon.
Crowd-pleasing: Everyone loves a loaded baked potato—this is just the soup version!

Ingredients for Loaded Baked Potato Soup

For the Potatoes

4–5 large Russet potatoes (2.5–3 lbs), peeled and diced into ½-inch cubes
6 cups chicken broth (or vegetable broth for vegetarian)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)

For the Soup Base

6 slices bacon, diced
½ cup (1 stick) unsalted butter
1 large yellow onion, finely diced
2 cloves garlic, minced
½ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
½ teaspoon smoked paprika (optional, for extra depth)
Pinch of cayenne pepper (optional, for a spicy kick)

For Topping & Garnish

1 ½ cups shredded sharp cheddar cheese (plus extra for garnish)
½ cup sour cream (or Greek yogurt)
¼ cup chopped fresh chives or green onions
Extra cooked and crumbled bacon for garnish

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large Dutch oven, cook diced bacon over medium heat until crispy.
Remove bacon with a slotted spoon and place it on paper towels to drain.
Keep about 2 tablespoons of bacon fat in the pot for added flavor.

Step 2: Sauté the Aromatics

Add butter to the bacon fat and melt over medium heat.
Stir in diced onion and cook for 5–7 minutes until soft and translucent.
Add minced garlic and cook for 1 minute until fragrant.

Step 3: Make the Roux

Sprinkle flour over the onion mixture.
Stir constantly for 2–3 minutes to cook out the raw flour taste and create a roux (this will thicken the soup).

Step 4: Add Liquids and Seasoning

Slowly whisk in milk and heavy cream until smooth and lump-free.
Bring to a gentle simmer and let it thicken.
Stir in smoked paprika and cayenne pepper if desired.

Step 5: Cook the Potatoes

Add diced potatoes, chicken broth, salt, and black pepper to the pot.
Bring to a boil, then reduce heat to low.
Cover partially and simmer for 15–20 minutes, or until potatoes are fork-tender.

Step 6: Mash & Thicken

Use a potato masher or immersion blender to mash some of the potatoes (leave some chunks for texture).
This creates a thick, creamy soup while keeping it hearty.

Step 7: Add Cheese & Finish

Stir in shredded cheddar cheese until melted and smooth.
Mix in sour cream for extra creaminess.
Adjust seasoning with more salt and pepper if needed.

Step 8: Serve & Garnish

Ladle hot soup into bowls.
Garnish with extra cheddar cheese, crispy bacon, and fresh chives or green onions.
Serve with warm bread or garlic toast.

Tips for the Best Baked Potato Soup

Use starchy potatoes: Russets are perfect because they break down and create creaminess.
Don’t skip the roux: It ensures a thick and velvety base.
Control thickness: Blend more for a smoother soup, or mash less for a chunky texture.
Make it vegetarian: Swap chicken broth with vegetable broth and omit bacon.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently over low heat.

Final Thoughts

This Loaded Baked Potato Soup recipe is rich, cozy, and perfect for chilly nights. With its creamy base, cheesy goodness, and smoky bacon, it’s guaranteed to become a family favorite. Pair it with a crisp salad or crusty bread, and you’ve got a restaurant-worthy meal right at home.