This loaded baked potato soup recipe tastes like a baked potato with all the toppings, just in a bowl. You get crispy bacon, sharp cheddar, sour cream, and chives in every spoonful, stirred into a thick, creamy base. My kids call it “the good soup” and ask for it by name.

I’ve made a lot of versions of this loaded baked potato soup recipe over the years, and the real breakthrough was baking the potatoes instead of boiling them. Baked potatoes have a fluffy, concentrated inside that thickens the soup on its own and gives it real potato flavor. Boiled ones always tasted watery to me.

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Why You’ll Love This Loaded Baked Potato Soup Recipe

It really does taste like a loaded baked potato. The bacon, cheddar, sour cream, and chives are all there, and the baked potatoes break down into a creamy base without any heavy cream.

The method is simple: bake the potatoes, crisp the bacon, and simmer everything in one pot. This loaded baked potato soup recipe is filling enough to be dinner on its own, and it’s a good one to make for a crowd, since kids and adults tend to go back for seconds. It also reheats well, so day two is just as good.

What You’ll Need

Russet potatoes are the one ingredient you shouldn’t swap in this loaded baked potato soup recipe. They’re starchy, so they turn fluffy when baked and thicken the soup naturally. Everything else is the usual baked potato toppings. If you like cozy potato soups, you might also enjoy my chicken potato soup.

How to Make This Loaded Baked Potato Soup Recipe

Bake the potatoes

Heat the oven to 400°F (200°C). Scrub 4 large russets, poke them with a fork, and rub them with a little oil and salt. Bake them right on the oven rack for 55 to 65 minutes, until they’re completely soft inside. Let them cool just enough to handle.

Crisp the bacon

While the potatoes bake, cook 8 slices of bacon in a large pot over medium heat for 8 to 10 minutes. Move it to a paper towel lined plate and crumble it once it cools. Leave about 2 tablespoons of fat in the pot, because that’s where a lot of the flavor is.

Soften the onion

Add the diced onion to the bacon fat and cook for 5 to 6 minutes until soft. Stir in the garlic and cook for 1 more minute.

Make the base

Sprinkle the flour over the onions and stir for a minute so it loses its raw taste. Pour in the chicken broth slowly while whisking, so you don’t get lumps, and bring it to a gentle simmer.

Add the potatoes

Scoop the soft potato flesh into the pot and leave the skins behind. I mash about half of it right in the pot and leave the rest chunky, so every bowl has both smooth and chunky bits.

Make it loaded

Stir in the milk and half of the cheddar, and simmer for 5 minutes until the cheese melts. Take the pot off the heat, then stir in the sour cream. Season with salt and pepper, then ladle into bowls and top with the rest of the cheddar, the bacon, chives, and an extra spoonful of sour cream.

Why This Loaded Baked Potato Soup Recipe Works

In the oven, moisture escapes and the starch becomes more concentrated. That’s what gives you fluffy, really potato-y flesh that thickens the soup by itself. Boiled potatoes soak up water instead, which thins everything out.

The sour cream goes in off the heat for a reason too. Dairy can curdle in a boiling pot, so adding it at the end keeps the soup smooth and the tangy flavor fresh.

Tips for Perfect Loaded Baked Potato Soup

If you’re making this loaded baked potato soup recipe for the first time, stick with russets. Waxy potatoes can turn gluey when mashed, while russets break down easily. Yukon Golds will work in a pinch and make a denser, creamier soup, but it won’t be as fluffy.

Mash by hand and don’t blend. An immersion blender or food processor overworks the starch and makes the soup gluey very quickly.

Keep most of the bacon for topping, since stirred into the pot it turns soft. And taste before you serve. Potatoes soak up a lot of salt, so you’ll likely need more than you expect.

For another bacon and cheese soup, try my cheeseburger soup.

Loaded Baked Potato Soup Variations

Once you’ve made the basic loaded baked potato soup recipe, these swaps are easy to try.

Slow cooker

Bake the potatoes first. Add everything except the dairy and toppings to the slow cooker and cook on low for 4 hours, then stir in the milk, cheese, and sour cream.

Lighter

Use turkey bacon, low fat milk, and Greek yogurt instead of sour cream.

Broccoli cheddar

Stir in 2 cups of steamed broccoli florets along with the cheese.

How to Store and Reheat

This loaded baked potato soup recipe keeps well, so get the leftovers into the fridge within 2 hours of cooking. A big pot of soup cools slowly, so divide it into smaller airtight containers, which is what the USDA recommends for leftovers. It keeps for 3 to 4 days.

The soup thickens as it sits, so add a splash of milk when you reheat it. Warm it on the stove over medium-low heat, stirring often, until it’s steaming hot all the way through. Stirring helps keep the dairy from separating.

Freezing is safe, but I don’t recommend it for this soup, because the potatoes turn grainy.

Final Thoughts

That’s my loaded baked potato soup recipe, the one my family keeps asking for. If you make it, leave a rating and a comment below. I’d love to hear how it turned out.

Frequently Asked Questions

Can I use leftover baked potatoes?

Yes, and it’s a great shortcut. You need about 4 cups of potato flesh. Skip the baking step and start with the bacon.

Can I make this loaded baked potato soup recipe vegetarian?

Yes. Leave out the bacon, use vegetable broth, and add a pinch of smoked paprika to bring back some of that smoky flavor.

Why is my soup gummy?

The potatoes were most likely overworked. Mash gently and stop while there are still some chunks, and skip the food processor.

What can I serve with it?

A simple salad or some crusty bread works well. If you want another family favorite, my hamburger soup is a good one.