The cozy, rich comfort of a warm bowl on a chilly day is unbeatable, and this Loaded Baked Potato Soup Recipe hits that spot perfectly. Creamy potatoes, crisp bacon, and sharp cheddar come together in a way that's just downright irresistible.

Two white bowls filled with creamy white soup are placed on dark gray plates with a silver spoon beside one bowl. The soup has three main layers of toppings: small, crispy, brown cubed pieces on the surface; bright orange shredded cheese spread across the top; and small green sliced scallions sprinkled evenly. There are also small red bits mixed in with the toppings. The bowls sit on a dark red cloth over a wooden board, all against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Top Tip
How to Serve Loaded Baked Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Soup Recipe

Why You'll Love This Recipe

I keep coming back to this soup because it’s the ultimate crowd-pleaser. Every spoonful brings together the classic flavors you expect from a loaded baked potato, but in a silky, warming bowl that’s perfect for sharing.

Deep, authentic flavor: Using baked potatoes and crispy bacon brings an unbeatable homemade taste that you just can't get from canned soups.
Perfect texture: The combination of mashed potatoes and cheese creates a soup that’s creamy without losing a bit of hearty potato bite.
Customizable toppings: Whether it’s extra cheese, crispy skins, or fresh green onions, you get to tailor each bowl just how you like it.
Comfort food at its best: It’s a cozy, filling dish that feels like a warm hug, ideal for chilly nights or any day you need a little extra comfort.

A close-up of a thick, creamy white soup in a black pot, topped with small pieces of crispy reddish-brown bacon, thin rings of bright green onions, and shredded orange cheddar cheese scattered throughout the surface. A metal ladle lifts a portion of the soup showing its creamy texture mixed with the bacon, cheese, and onions. The pot sits on a white marbled surface with a deep red cloth partially visible underneath, enhancing the warm and inviting feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Loaded Baked Potato Soup Recipe relies on simple, straightforward ingredients that come together for a comforting, rich flavor and satisfying texture. Here’s why each component plays a crucial role in the final soup.

Flat lay of a group of five large russet potatoes with rough brown skins, a small pile of chopped crispy bacon pieces, a small white ceramic bowl filled with pale all-purpose flour, a bunch of thick green onions with both white and green parts separated neatly side by side, three whole uncracked brown garlic cloves, a small white bowl of clear low-sodium chicken broth, a small white bowl of creamy milk, a small white bowl of smooth sour cream, a small white bowl overflowing with shredded sharp cheddar cheese, a small white bowl with finely grated pale parmesan cheese, and a small white bowl with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: These starchy potatoes bake up fluffy inside, perfect for that creamy yet chunky texture you want in this soup.
Bacon: Adds smoky, salty crunch that cuts through the creaminess and amps up the savory goodness.
All-purpose flour: Used to thicken the soup for that luscious, satisfying body.
Green onions: Divided into white parts for cooking and green parts for fresh garnish, they add a mild onion flavor without overpowering.
Garlic: Just a touch to deepen the savory base, but not overpowering.
Chicken broth: Low-sodium to keep saltiness balanced while adding depth.
Milk: Whole or 2% gives creaminess without heaviness.
Sour cream: Adds tang and creaminess; it’s what makes the soup feel indulgent.
Sharp cheddar cheese: Bright and flavorful, it melts perfectly into the hot soup for a cheesy punch.
Parmesan cheese: Provides a salty, nutty complexity that rounds out the cheese blend.
Olive oil: For frying crispy potato skins to use as a topping, adding texture and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup — it’s so welcoming of tweaks and additions. Feel free to switch up the cheese, make it spicier, or even add a veggie or two to sneak in some greens.

Variation: Sometimes I swap out sharp cheddar for smoked gouda for a subtle smoky twist that pairs beautifully with bacon.
Vegetarian option: Use vegetable broth and skip the bacon—instead, add sautéed mushrooms or smoked paprika for that umami feel.
Make it extra hearty: Toss in diced ham or cooked sausage chunks to turn this into a main course.
Spice it up: Add a pinch of cayenne or crushed red pepper flakes for a little warmth without overpowering the soup’s creamy comfort.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Bake Your Potatoes to Perfection

Preheat your oven to 400°F and scrub your russet potatoes until they’re squeaky clean—since you’ll be using the skins, you want them spotless. Poke each potato several times with a fork to allow steam to escape during baking. Pop them on a baking sheet and bake for 1 to 1 hour 15 minutes until tender all the way through. I usually test with a sharp knife; it should slide in easily. Let them cool a bit before handling.

Step 2: Cook Bacon and Start Your Base

While the potatoes bake, chop and cook the bacon in a large pot over medium heat until it’s just crisp—don’t cook it to the point of burning, or the flavor will become bitter. Remove bacon with a slotted spoon, leaving that glorious fat in the pot—that’s where the flavor starts to build. Add the light portions of your green onions and sauté for about a minute. Stir in the flour and cook for 30 seconds to get rid of the raw flavor, then add the garlic and stir another 30 seconds to get that fragrant base going.

Step 3: Add Liquids and Potato Flesh

Slowly pour in the chicken broth while stirring, follow with the milk to keep it smooth. Scoop out the fluffy potato flesh from your baked potatoes, leaving the skins aside for later—this keeps the soup creamy but hearty. Add the potato flesh right into the pot. Season generously with salt and pepper, then bring the soup to a gentle simmer over medium-high heat. Lower the heat to medium-low, cover, and let it simmer for 5 minutes, stirring occasionally until everything is melded beautifully.

Step 4: Mash, Stir, and Melt the Cheese In

Remove the pot from heat and use a potato masher to break some of the potatoes down to create that perfect combo of creamy and chunky. Stir in sour cream for richness, and then add the cheddar and parmesan cheeses—this is the magic moment where your soup thickens and gets that unbeatable cheesy flavor. If you’re feeling extra cheesy, go ahead and add a bit more cheddar until it’s just right for you.

Step 5: Crispy Fried Potato Skins for the Win

Don’t toss those potato skins! Dice them up and heat olive oil in a skillet over medium-high heat. Add skins, season with salt and pepper, and cook, tossing often, until golden and crisp—about 7 to 10 minutes. These little bites add the most incredible texture contrast as a topping.

Step 6: Serve It Up with Toppings

Ladle the soup into bowls, then sprinkle with more sharp cheddar, the crispy bacon bits, your fried potato skins, and finish with the green parts of those green onions for a pop of color and fresh bite.

Top Tip

When I first made this soup, I learned that baking the potatoes ahead and letting them cool makes scooping the flesh so much easier. Also, don’t skip reserving those skins—frying them up adds a crispy, salty little surprise that takes this soup next level. Finally, don’t rush the cheese melting step; let it fully incorporate off the heat, and you’ll avoid curdling.

Bake, don’t boil potatoes: Baking preserves flavor and texture, plus gives you crispy skins for topping.
Reserve potato skins: Frying these adds irresistible crunch to the end result.
Add cheese off heat: To keep cheese smooth and melty, stir it in once you’ve taken the pot off the stove.
Scoop carefully: Leave some potato flesh on the skins if you like, just be sure to get as much creamy flesh into the soup as you can.

How to Serve Loaded Baked Potato Soup Recipe

loaded baked potato soup - Serving Suggestion

Garnishes

I always top mine with extra shredded cheddar cheese for melty goodness, crispy bacon for a smoky crunch, fried potato skins for texture, and fresh green onion tops for brightness. Sometimes I’ll add a dollop of sour cream for tang and richness. These simple layers take the soup from great to unforgettable.

Side Dishes

This soup pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a crusty sourdough bread to soak up all those cheesy, smoky flavors. On colder days, a warm, buttered pretzel roll or garlic bread makes it feel like a full comforting meal.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls — it makes for a fun, rustic presentation that guests adore. You can also sprinkle some smoked paprika or fresh chives on top for color and a little burst of flavor. Or stack your toppings in small bowls so everyone customizes their own bowl just how they like it!

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to 3 days. I find the soup thickens nicely overnight, so just add a splash of milk or broth when reheating to loosen it back up without losing the creamy texture.

Freezing

I’ve frozen this soup successfully a few times. Just be sure to cool it completely before pouring into freezer-safe containers. Thaw it overnight in the fridge before reheating gently on the stove. The texture may shift slightly, but a quick stir and some extra cheese often brings it back to life.

Reheating

Reheat loaded baked potato soup slowly over medium-low heat on the stove, stirring frequently to prevent scorching. Add a little broth or milk as needed to keep it creamy and smooth. Avoid microwaving for best texture, but it works in a pinch if you stir halfway through.

Frequently Asked Questions:

Can I use a different type of potato for this soup?

Russet potatoes are best for this Loaded Baked Potato Soup Recipe because they bake up fluffy and create a creamy texture. Using waxy potatoes like red or Yukon gold can result in a soup that’s less smooth and more gluey, so I don’t recommend switching unless you’re into a chunkier soup texture.

How do I prevent my soup from becoming too thick?

If your soup is too thick after cooking, simply add a bit more milk or broth while reheating and stir gently until you reach your desired consistency. Another tip is to stir in liquid gradually while cooking to avoid going too thick too fast.

Can I make this soup ahead of time?

Absolutely! You can bake the potatoes ahead of time and even prepare the entire soup a day in advance. Just store it in the refrigerator and gently reheat on the stovetop before serving. Adding fresh toppings right before serving keeps everything tasting fresh.

What toppings are best for Loaded Baked Potato Soup?

Classic toppings like extra shredded cheddar, crispy bacon, fried potato skins, sour cream, and sliced green onions bring that authentic baked potato experience. Feel free to add extras like chives, jalapeños, or even a sprinkle of smoked paprika for a personal touch.

Final Thoughts

This Loaded Baked Potato Soup Recipe is one I return to when I want something that tastes as good as it feels. It’s both a little nostalgic and a little fancy, a comforting hug in a bowl that works for weeknight dinners or weekend gatherings. I hope you enjoy making it as much as I do—don’t be surprised if it becomes your go-to recipe for chilly days!