Loaded Baked Potato Soup
creamy • hearty • comforting
Creamy, thick, and fully loaded, this baked potato soup delivers all the comfort of a classic steakhouse starter in one generous bowl. Crisp bacon, sharp cheddar, and tender baked potatoes come together in a smooth, spoonable base that’s rich without feeling heavy. This is the one I make when we want something really cozy and filling, especially on colder nights.
Why This Recipe Works
Baking the potatoes first builds deeper flavor instead of diluting it with water.
A simple roux creates body so the soup thickens naturally without becoming pasty or gluey.
Warm milk blends smoothly into the base, keeping the texture stable and creamy.
Cheese is added off heat to prevent separation and maintain a velvety finish.
Lightly mashing some of the potatoes creates thickness while keeping enough chunks for that true loaded texture.
It has the same rich, creamy comfort as my Creamy Potato Soup (no heavy cream), with the indulgent, cozy feel you’ll also find in my Broccoli Cheddar Soup.
Ingredients & Notes
- Russet potatoes – Best for baked potato soup. Their starch creates natural creaminess.
- Thick-cut bacon – Provides both fat for sautéing and smoky depth.
- Whole milk + heavy whipping cream – Balanced richness without being overly heavy.
- Sharp cheddar – Freshly shredded melts smoother than pre-shredded.
- Sour cream – Added at the end for subtle tang and body.
- Smoked paprika (optional) – Adds warmth without making it spicy.
- Tip: Salt lightly at first. Bacon and cheese add salinity.
For another hearty, stick-to-your-ribs option, my Old-Fashioned Creamy Chicken and Dumplings is a great choice.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Whisk
- Potato masher
- Slotted spoon
- Sharp knife and cutting board
How to Make Loaded Baked Potato Soup
- Bake the potatoes at 400°F until fork-tender. Let cool slightly, then chop, lightly mashing about one-third for thickness.
- Cook bacon in a Dutch oven until crisp and deeply golden with the fat fully rendered. Remove and reserve for topping, leaving about 2 tablespoons of fat in the pot.
- Sauté onion in bacon fat until softened. Add garlic and cook briefly.
- Stir in butter, then whisk in flour and cook 1–2 minutes to form a light roux.
- Slowly whisk in warm milk and chicken broth. Simmer until slightly thickened. Stir in heavy whipping cream.
- Fold in potatoes and simmer 10–15 minutes. Lightly mash further if desired.
- Reduce heat to low. Stir in cheddar until melted. Remove from heat and stir in sour cream, salt, pepper, and smoked paprika.
- Do not boil after adding cheese.
- Serve hot with reserved bacon, cheddar, sour cream, and green onions.
Texture & Flavor Tips
- For thicker soup: mash more potatoes or simmer slightly longer.
- For looser consistency: add ½–1 cup additional warm broth.
- For deeper flavor: reserve a tablespoon of bacon fat and stir in at the end.
- For smoother texture: use an immersion blender briefly, leaving chunks.
Substitutions & Variations
- Use Yukon Gold potatoes for slightly less starch and a silkier texture.
- Swap sharp cheddar for white cheddar for a milder look and flavor.
- Add ½ teaspoon Dijon mustard for subtle depth.
- Stir in cooked shredded chicken for added protein.
- For lighter version: reduce cheese to 1 cup and omit heavy whipping cream (replace with milk).
- If you want to make soups creamy without using heavy cream, see my guide on How to Make Soup Creamy Without Cream.
Storage & Reheating
- Refrigerate up to 4 days in an airtight container.
- Soup thickens as it rests. Reheat gently over low heat, adding warm milk or broth to loosen. It will be noticeably thicker the next day—just add warm milk or broth as you reheat to bring it back to a creamy consistency.
- Freezing is not recommended due to dairy separation.
FAQs
Can I skip baking and boil the potatoes instead?
Yes, but baking produces deeper flavor and better texture.
Why did my cheese turn grainy?
Heat was too high when cheese was added. Always reduce to low before stirring in.
Can I make this ahead?
Yes. Flavor improves after a few hours. Reheat slowly and adjust thickness.
Recipe
Loaded Baked Potato Soup
Ingredients
Method
- Preheat oven to 400°F. Scrub and dry potatoes. Pierce several times with a fork and bake directly on the oven rack 50–60 minutes, until fork-tender. Cool slightly.
- Peel if desired (leaving some skin adds texture). Roughly chop into bite-size pieces, lightly mashing about one-third for thickness.
- In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and reserve for topping. Leave about 2 tablespoons of bacon fat in the pot.
- Add onion to the bacon fat and cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds.
- Stir in butter. Once melted, sprinkle in flour and whisk constantly for 1–2 minutes to form a light roux.
- Slowly whisk in warm milk and chicken broth, preventing lumps.
- Bring to a gentle simmer and cook 5–7 minutes, until slightly thickened.
- Stir in heavy whipping cream.
- Fold in chopped potatoes. Simmer 10–15 minutes, stirring occasionally.
- Lightly mash further if a thicker consistency is desired.
- Reduce heat to low. Stir in 1½ cups cheddar until melted.
- Remove from heat and stir in sour cream, salt, pepper, and smoked paprika.
- Taste and adjust seasoning. Do not boil after adding cheese and sour cream.
- Serve hot, topped with reserved bacon, cheddar, sour cream, and green onions.
Notes
- Warm milk prevents clumping when added to the roux.
- Add cheese off heat to prevent separation.
- Adjust salt after cheese is fully incorporated.
- Not ideal for freezing.
