Loaded Baked Potato Soup

Well, let’s talk about something pretty delicious: a the best loaded baked potato soup. You know, the thick, creamy, cheesy type of meal that tastes mouthwatering. It is the type of food that makes a person grab the sweetest blanket, sits on the couch and enjoys the moment to the fullest.

Of all the potato soups I’ve had, this one does deserve some praise. Don’t you agree?

This one is packed with crispy bacon, sharp cheddar, and all the flavors of a classic loaded baked potato. Plus, it’s ridiculously easy to make. Whether you’re whipping it up for a weeknight dinner or feeding a crowd, you’re gonna want a big pot of this.

And because I believe in balance (or at least pretending to), I’ll even throw in the perfect dessert pairing at the end. But first—let’s get into this soup.

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Why This Loaded Baked Potato Soup Is the Best

Listen, I don’t mean to brag, but this soup? It’s basically legendary. Here’s why:

• Ultra Creamy Texture – Thanks to a combo of butter, sour cream, and heavy cream, this soup is thick and dreamy.
• All the Good Toppings – Bacon, cheese, chives, sour cream…it’s like a fully loaded baked potato but in soup form.
• Comfort in Every Spoonful – It’s hearty, warm, and just plain satisfying.
• Super Easy to Make – No fancy techniques, just a simple, delicious recipe.
• Great for Leftovers – It actually tastes even better the next day!

Alright, enough talking. Let’s get into it.

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Ingredients

Here’s what you’ll need to make the best loaded baked potato soup:

For the Soup:

• 6 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 slices bacon, chopped
• 4 tbsp butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup sour cream
• 2 cups sharp cheddar cheese, shredded
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika

For Toppings:

• More shredded cheddar (because, duh)
• More crispy bacon (double duh)
• Chopped chives
• Sour cream

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How to Make Loaded Baked Potato Soup

Step 1: Cook the Bacon

I chop up my bacon and throw it in a pot for cooking over medium heat. Once I watch it getting crispy, I remove it, and set it aside. Do NOT ever toss out that bacon grease. Always save it.

Step 2: Sauté the Onions & Garlic

In the same pot, add the butter, diced onions, and garlic. Sauté until the onions are soft and fragrant.

Step 3: Make the Roux

Stir in the flour and cook for about a minute, making sure it coats the onions. This will help thicken the soup later.

Step 4: Add the Potatoes & Broth

Next, put in the chicken broth and cubed potatoes. Bring everything to a boil. Then, lower the heat and let it simmer until the potatoes become soft enough to pierce with a fork; this will take around 15 to 20 minutes.

Step 5: Blend It (or Not)

If you like your soup super smooth, use an immersion blender to blend everything up. If you prefer it chunky, just mash some of the potatoes with a fork or potato masher.

Step 6: Add the Dairy

Stir in the heavy cream, sour cream, and shredded cheddar cheese. Mix until everything is creamy and melted.

Step 7: Season & Serve

Add salt, pepper, and smoked paprika. Stir in the crispy bacon, then serve it up with extra cheese, chives, and more bacon on top.

Boom. You just made the best loaded baked potato soup ever.

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Tips for the Best Potato Soup

• Use Russet Potatoes – They break down beautifully and create the creamiest texture.
• Don’t Skimp on the Bacon – That salty, crispy goodness is what makes this soup next-level.
• Adjust the Thickness – Use more broth if the soup is too thick. If it is too thin, let it simmer for some more time.
• Make It Ahead – This soup gets even better the next day, so don’t be afraid to meal prep it.

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What to Serve with Loaded Baked Potato Soup?

When served, this soup is velvety cream and has a thick consistency, so it’s best complemented with something lighter. My go to is a batch of warm, buttery sourdough rolls. They are soft yet tangy, so they are great for sopping up this soup. I can assure you that once you try them together, there is no going back.

Now for dessert? Well, now we’re talking. How about a classic Eclair Cake? It has everything; layers of graham crackers, vanilla pudding, and a chocolate topping that’s like a dream. And best of all, there is no baking – just mix, layer, and chill. This layer of eclair cake is the perfect end to a comforting bowl of soup.

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5 Benefits of This Loaded Baked Potato Soup Recipe

1. Ultra Comforting & Satisfying
   • This soup is pure comfort in a bowl. The creamy texture, crispy bacon, and melted cheese make every bite feel like a warm hug.
2. Super Easy to Make
   • No fancy ingredients or complicated steps—just simple, classic flavors that come together in one pot. Perfect for busy weeknights!
3. Customizable for Any Diet
   • Want it lighter? Swap the heavy cream for milk. Need it vegetarian? Skip the bacon and use veggie broth. This recipe can be easily adjusted to fit your needs.
4. Great for Meal Prep
   • It is even tastier the next day! So, get those big servings and make larger portions so you can relish the goodness during lunch or dinner throughout the week.
5. Pairs Perfectly with Other Dishes
   • Whether you serve it with sourdough dinner rolls or follow it up with a sweet eclair cake, this soup is the perfect base for a cozy, satisfying meal.

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Recipe Tips & Variations

Tips for the Best Loaded Baked Potato Soup:

1. Use Starchy Potatoes – Russet potatoes work best because they break down easily and create a naturally creamy texture. Yukon Golds can work too, but avoid waxy potatoes like red potatoes.
2. Don’t Skip the Bacon Grease – Cooking your onions and garlic in bacon grease adds a deep, smoky flavor that makes this soup next-level.
3. Control the Thickness – You can add some broth or milk to your soup if it’s too thick. On the other hand, if it’s too thin, let it simmer for a bit longer or mash some of the potatoes.
4. Shred Your Own Cheese – Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grab a block of cheddar and shred it yourself for the best results.
5. Season at the End – Potatoes absorb a lot of salt, so taste and adjust before serving to avoid over-seasoning.

Variations to Try:

• Spicy Kick – Put in some sliced jalapeños, a dash of cayenne powder, or a sprinkle of hot sauce for some extra spice.
• Extra Cheesy – Mix in different cheeses like Gouda, Monterey Jack, or Parmesan for a more complex flavor.
• Loaded Meat Lovers – Stir in shredded rotisserie chicken or cooked sausage for an even heartier soup.
• Veggie-Packed – Add broccoli, spinach, or carrots for a nutritious twist (and a sneaky way to eat more veggies).
• Slow Cooker Version – Put everything in the slow cooker, now the only thing you need to do is set the timer for 6-8 hours on low. Now all you need to do is mix the cream, sour cream, and cheese right before serving.
• Lighter Option – Swap heavy cream for milk or half-and-half, and use Greek yogurt instead of sour cream for a protein boost.

No matter how you make it, this loaded baked potato soup is guaranteed to be a hit!

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Frequently Asked Questions

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Reader Feedback

Jessica M. – “This is hands down the best potato soup I’ve ever made! My family went back for seconds (and thirds). The bacon grease trick is genius—never skipping that again!”

Mark T. – “So creamy and flavorful! I added some jalapeños for a little heat, and it was perfect. Definitely making this again next weekend!”

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Have you tried this loaded baked potato soup? Let us know in the comments below! We’d love to hear what you think, and your feedback helps everyone who reads them.

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Now you know how to make the best loaded baked potato soup which is creamy, cozy and downright delicious. And while you are at it, grab those sourdough dinner rolls and finish off with a slice of the eclair cake.

Now go ahead and make yourself a bowl. Thank me later!