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Loaded baked potato soup that tastes like your favorite steakhouse bowl—creamy, bacon-y, and topped with cheddar, sour cream, and chives. Easy stovetop comfort.
This loaded baked potato soup is the cozy classic we all crave when it’s cold out (or when life is cold out). Think: fluffy russet potatoes, a velvety broth, crispy bacon, sharp cheddar, and that “I definitely deserve seconds” sour cream swirl. It’s wildly popular because it’s basically a baked potato in soup form—and it’s endlessly versatile, whether you want extra creamy, a little lighter, or fully “loaded” with every topping in the fridge. Let’s make the best baked potato soup at home—no restaurant tab required.
What Makes This Loaded Baked Potato Soup Special?
I’m going for that thick, creamy potato soup texture with bold “loaded” flavor—without making you babysit a fussy recipe.
- Big baked-potato flavor: Using baked (or oven-roasted) potatoes adds that toasty, deep flavor you can’t fake with plain boiled spuds.
- Two-texture potatoes: Some potatoes get mashed/blended for thickness, while the rest stay chunky for that classic chunky baked potato soup vibe.
- No weird thickeners needed: You can thicken with potato starch from the potatoes themselves (and I’ll show you how to do it with or without flour).
- Easy stovetop method: This is an easy loaded baked potato soup on the stove—weeknight-friendly, but tastes like it simmered all day.
- Built-in customization: Gluten-free, dairy-free, lighter, or extra decadent—pick your path and still end up with a killer bowl.
Ingredient Notes
Here’s what makes this bacon cheddar potato soup taste like a loaded baked potato (instead of… hot potato water, which we are not doing today).
- Russet potatoes: Best for that fluffy baked-potato interior and naturally thick texture. Yukon Golds work too (slightly more buttery, slightly less fluffy).
- Bacon: Adds smoky depth and salty crunch. Save some for topping—future you will be grateful.
- Butter: Helps build that rich base flavor (especially if you’re doing a roux-style thickener).
- Onion: Gives a savory backbone so the soup tastes layered, not flat.
- Garlic: Optional but highly recommended for “wait, why is this so good?” energy.
- Chicken broth: Adds flavor fast. Use vegetable broth if you’re keeping it vegetarian (just skip the bacon or use a plant-based option).
- Milk or half-and-half: For classic creamy baked potato soup. Heavy cream is extra luxurious; whole milk is lighter but still good.
- Sour cream: The signature tangy “loaded” finish. Greek yogurt can sub in a pinch.
- Cheddar cheese: Sharp cheddar melts beautifully and brings that classic cheesy potato soup punch.
- Green onions or chives: Fresh bite and color—non-negotiable for the full loaded effect.
- Seasonings: Salt, black pepper, and a pinch of smoked paprika (optional) for gentle smoky warmth.
- Flour: Optional if you want a more traditional thick base. If you need a gluten free loaded baked potato soup, skip flour and use the potato-thickening method below.
How To Make Loaded Baked Potato Soup
This method is straightforward, but the texture tricks are what take it from “nice” to restaurant-style loaded baked potato soup.
- Bake the potatoes: Bake until very tender (the skins should feel crisp and the centers fluffy). Let them cool slightly, then peel or scoop out the insides. Roughly chop some, and set aside a portion to mash for thickening.
- Cook the bacon: Crisp it up in a large pot/Dutch oven. Transfer to a paper towel-lined plate, then keep a bit of the drippings in the pot for flavor.
- Sauté the aromatics: Cook onion (and garlic, if using) in the bacon drippings and/or butter until soft and fragrant—this is your flavor base.
- Build the base: Add broth and bring to a gentle simmer. Scrape up any browned bits—that’s free flavor.
- Thicken the soup: Add the mashed potato portion and stir well. For extra thick soup, blend a small portion (immersion blender is easiest), then stir it back in. If using flour, whisk it in with butter first to form a quick roux before adding broth.
- Add the chunks: Stir in the chopped baked potatoes and let everything simmer briefly so the flavors mingle.
- Finish creamy: Lower the heat, then stir in milk/half-and-half. Add cheddar gradually so it melts smooth (not grainy). Stir in sour cream at the very end for that classic loaded baked potato soup with sour cream and bacon flavor.
- Load it up: Serve hot with bacon, extra cheddar, chives/green onions, and an optional extra dollop of sour cream—because we’re not here to be shy.
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Pro Tips
- For thicker soup without flour: Mash more potato, or blend 1–2 cups of soup and stir it back in. This is the easiest way to thicken baked potato soup without flour.
- For smooth melting cheese: Take the pot off high heat before adding cheddar, and add it in handfuls. Boiling cheese equals sad, grainy soup.
- For better bacon: Cook it until truly crisp—soft bacon in soup is… texturally confusing.
- For balanced seasoning: Taste after adding bacon and cheese (they’re salty). Pepper at the end gives the best pop.
- For a “steakhouse” finish: Add a tiny pinch of smoked paprika and extra sharp cheddar on top.
Storage & Reheating
This easy baked potato soup keeps well, which is perfect because it somehow tastes even better the next day.
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Reheat on the stove: Warm gently over medium-low heat, stirring often. Add a splash of broth or milk if it thickened up.
- Reheat in the microwave: Heat in bursts, stirring between rounds to keep it creamy and even.
- Freeze with caution: Potato soups can get a little grainy after freezing (especially with dairy). If you plan to freeze, consider freezing the base before adding sour cream/cheese, then add dairy after reheating.
Variations & Substitutions
Make this loaded potato soup fit your cravings, pantry, and dietary needs—without losing the “loaded baked potato” magic.
- Gluten-free: Skip the flour and thicken with mashed/blended potatoes. Double-check your broth label.
- Dairy-free: Use unsweetened oat milk or cashew milk, dairy-free cheddar, and a dairy-free sour cream alternative (or a squeeze of lemon for tang).
- Vegetarian: Use vegetable broth and swap bacon for smoked paprika + sautéed mushrooms, or a plant-based bacon.
- Lighter: Use whole milk (or 2%) and reduce cheese slightly—still creamy, just less “nap immediately” rich.
- Extra loaded: Add sautéed jalapeños, caramelized onions, or a pinch of cayenne for heat.
- Slow cooker option: Cook the base low and slow, then stir in dairy and cheese at the end on low (don’t boil).
If you’re after a cozy, crowd-pleasing dinner that tastes like pure comfort, this loaded baked potato soup is it. It’s creamy, filling, and unapologetically topped with all the good stuff—basically a bowl of “treat yourself.” And if you’re building a comfort-food week, you can also browse my site for more ideas here: more soup recipes, easy bread sides, and simple salads to round out the meal.
FAQ
Can I make loaded baked potato soup without flour?
Absolutely. Mash more of the potatoes and/or blend a couple cups of the soup, then stir it back in. That’s my go-to for thickening baked potato soup without flour (and it keeps it naturally gluten-free).
What potatoes are best for baked potato soup?
Russets are the classic choice because they bake up fluffy and help thicken the soup. Yukon Golds are also great if you want a slightly more buttery, creamy texture.
Why did my cheese turn grainy?
Usually it’s heat. If the soup is boiling when you add cheddar, it can split and get gritty. Take the pot off high heat, add cheese slowly, and stir until just melted.
Can I freeze baked potato soup?
You can, but dairy + potatoes can get a little weird (grainy or watery) after thawing. If you’re planning ahead, freeze the soup before adding sour cream and cheese, then add them fresh when reheating.
How do I reheat it without it getting too thick?
Add a splash of broth or milk while reheating and stir often. This soup thickens as it sits because the potatoes keep soaking up liquid (very rude, but predictable).
Can I make it dairy-free and still creamy?
Yes. Use unsweetened oat milk or cashew milk, and rely on blended potatoes for that creamy body. Finish with dairy-free cheese and sour cream alternatives, or add a tiny squeeze of lemon for tang.
Do I have to bake the potatoes first?
You don’t have to, but baking adds that real “baked potato” flavor. If you’re in a rush, you can microwave the potatoes until tender, then proceed—still delicious, just a touch less toasty.
Loaded Baked Potato Soup
Loaded baked potato soup that tastes like your favorite steakhouse bowl—creamy, bacon-y, and topped with cheddar, sour cream, and chives. Easy stovetop comfort.
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Servings: 6 servings
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Potato masher or ladle
- Ladle
Ingredients
Ingredients
- 6 slices bacon, cut into small pieces
- 1 tablespoon unsalted butter
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup heavy cream or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 green onions, thinly sliced for serving
Instructions
- Add the bacon to a large pot over medium heat and cook, stirring now and then, until crisp. Transfer bacon to a paper towel–lined plate, leaving about 2 tablespoons of drippings in the pot.
- Melt the butter in the bacon drippings. Stir in the onion and cook until softened and translucent, about 4–5 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the onions. Gradually whisk in the chicken broth until smooth with no flour lumps.
- Stir in the potatoes. Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook, stirring occasionally, until the potatoes are very tender, 15–20 minutes.
- Use a potato masher or the back of a ladle to mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
- Reduce the heat to low. Stir in the heavy cream, cheddar, and sour cream until melted and smooth. Season to taste with salt and pepper. If the soup is too thick, thin with a splash of broth; if too thin, simmer a few more minutes.
- Serve hot, topped with the crispy bacon and green onions.
Notes
For extra silky texture, blend part of the soup with an immersion blender. Leftovers keep 3–4 days in the fridge; reheat gently without boiling to prevent curdling. Swap heavy cream with half-and-half for a lighter version, and add more broth to loosen if needed. Garnish with extra cheese or a dollop of sour cream to amp up the loaded baked potato vibe.
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