Name: Best Loaded Baked Potato Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 large russet potatoes, baked and diced; 6 slices bacon, cooked and crumbled; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 2 cups whole milk; 1 cup shredded cheddar cheese; ½ cup sour cream; 2 tablespoons unsalted butter; ¼ cup chopped green onions; Salt and black pepper to taste

Hey y'all! If you're craving the ultimate comfort food, look no further than this Best Loaded Baked Potato Soup Recipe. It's creamy, cheesy, and packed with all your favorite baked potato fixings—making it the perfect dish for chilly nights, family gatherings, or an easy weeknight dinner. This soup is guaranteed to warm you up and leave everyone asking for seconds. Let’s get cooking!

Why You'll Love This Best Loaded Baked Potato Soup Recipe

Ultra creamy texture and rich, savory flavor in every spoonful.
Loaded with crispy bacon, sharp cheddar cheese, and fresh chives—just like your favorite baked potato.
Quick and easy to make with simple, wholesome ingredients.
Perfect for meal prep and reheats beautifully for leftovers.
Customizable for gluten-free, vegetarian, or lighter versions.

Ingredients for the Best Loaded Baked Potato Soup Recipe

6 medium russet potatoes (about 3 lbs), scrubbed and diced
6 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded (plus extra for topping)
½ cup sour cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ cup fresh chives, sliced (for garnish)

How to Make the Best Loaded Baked Potato Soup Recipe

Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot and discard the rest.

Step 2: Sauté Aromatics

Add the butter to the pot with the reserved bacon fat. Stir in the diced onion and cook until translucent, 3-4 minutes. Add the minced garlic and sauté for 30 seconds, until fragrant.

Step 3: Make the Roux

Sprinkle in the flour, stirring continuously for 1-2 minutes to make a light roux. This helps thicken your soup for that perfect velvety texture.

Step 4: Add Potatoes & Simmer

Pour in the chicken broth, whisking to combine. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a boil, then reduce the heat and simmer uncovered for 15-18 minutes, or until potatoes are fork-tender.

Step 5: Make It Creamy

Stir in the milk and heavy cream. Use a potato masher or immersion blender to partially mash the potatoes right in the pot, leaving some chunks for extra texture.

Step 6: Add Cheese & Finish

Lower the heat and stir in shredded cheddar cheese, sour cream, and half of the cooked bacon. Mix until the cheese is melted and you have a lusciously creamy soup. Taste and adjust seasoning as needed.

Step 7: Serve & Garnish

Ladle soup into bowls and top with extra cheese, remaining bacon, fresh chives, and a dollop of sour cream if desired. Enjoy this Best Loaded Baked Potato Soup Recipe piping hot!

Notes for the Best Loaded Baked Potato Soup Recipe

For a smoother soup, blend all the potatoes; for more texture, leave some chunks.
Swap in Greek yogurt for a lighter touch instead of sour cream.
Learn more about potato varieties and their uses from Serious Eats.

Variations for Loaded Baked Potato Soup

Vegetarian: Omit bacon and use vegetable broth; add sautéed mushrooms for extra umami.
Gluten-Free: Use a gluten-free flour blend for the roux.
Healthier: Substitute half-and-half for cream and turkey bacon for pork bacon.

Equipment Needed for the Best Loaded Baked Potato Soup Recipe

Large Dutch oven or soup pot
Slotted spoon
Potato masher or immersion blender
Measuring cups and spoons
Sharp chef’s knife & cutting board

Storage Instructions for Loaded Baked Potato Soup

Let soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. For longer storage, freeze portions for up to 2 months—thaw overnight in the fridge before reheating. Note: Dairy-based soups may separate slightly after freezing, but whisking while reheating helps restore creaminess.

Serving Suggestions & Pairings for the Best Loaded Baked Potato Soup Recipe

Crusty sourdough bread or warm dinner rolls
Fresh green salad with tangy vinaigrette
Grilled cheese or a classic BLT sandwich

Pro Tips for Perfect Loaded Baked Potato Soup

Use freshly shredded cheese for the smoothest melt—pre-shredded cheese has anti-caking agents that can make soup grainy. More on cheese here.
Simmer potatoes gently; boiling hard can make them fall apart or become gluey.
For extra richness, stir in a tablespoon of cream cheese along with the sour cream. See healthy substitutions.

FAQ: Best Loaded Baked Potato Soup Recipe

Can I use red or Yukon gold potatoes instead of russet?: Absolutely! Yukon golds make the soup slightly creamier and less starchy, while red potatoes hold their shape better.
Can I make this soup ahead of time?: Yes, this soup can be made a day or two in advance—just reheat gently, adding a splash of milk or broth to loosen it up if needed.
How can I thicken the soup if it's too thin?: You can simmer the soup uncovered to reduce, or mash/blend more potatoes to naturally thicken the texture.

Ready to cozy up with a bowl of the Best Loaded Baked Potato Soup Recipe? Enjoy every creamy, cheesy bite!

Best Loaded Baked Potato Soup Recipe