This Ultimate Loaded Baked Potato Soup recipe makes a rich, creamy dinner in about 55–60 minutes. It serves 6–8 people and combines russet potatoes, crisp bacon, a buttery milk-based roux, sharp cheddar cheese, sour cream, and green onions for the classic loaded baked potato flavor everyone loves.
Every spoonful is thick and hearty, with tender potato chunks, smoky bacon, creamy dairy, and bright green onion in every bite. The potatoes are partially mashed directly in the pot, giving the soup a wonderfully chunky texture while naturally thickening the broth.
Jump to RecipeWhy You’ll Love This Recipe
This loaded baked potato soup brings the cozy flavor of a fully dressed baked potato to the dinner table without requiring a separate side dish. Bacon provides salty, smoky richness, while sharp cheddar cuts through the creaminess with a pleasantly bold bite.
The soup is thick enough to feel substantial but still spoonable, and the potato pieces keep it from becoming ordinary purée. Because everything cooks in one Dutch oven, the recipe is practical for a weeknight meal and leaves very little cleanup behind.
It is also easy to customize at the table. Set out extra toppings so everyone can finish a bowl with more bacon, cheese, green onions, or sour cream according to personal taste.
If you enjoy comforting soup dinners, you may also want to try this cozy cabbage soup for a lighter vegetable-filled option on another night.
Ingredients You’ll Need
Russet potatoes are the best choice because their natural starch thickens the soup while they cook. Peel four large potatoes weighing about 2 1/2–3 pounds in total, then cut them into evenly sized 1/2-inch cubes so they soften at the same rate.
- Bacon: Eight chopped slices create the smoky base and provide crisp topping pieces.
- Aromatics: One diced yellow onion and three minced garlic cloves build savory flavor.
- Roux: Unsalted butter and all-purpose flour give the dairy-based broth body.
- Dairy: Whole milk, heavy cream, sour cream, and sharp cheddar create the signature creamy finish.
- Seasoning: Kosher salt and freshly ground black pepper keep the flavors balanced, with smoked paprika available for extra smokiness.
- Fresh toppings: Sliced green onions or chives add color and a crisp, fresh contrast.
Use freshly shredded cheddar when possible because it melts more smoothly than many pre-shredded varieties. Full-fat dairy gives the best texture and flavor for this particular soup.
How to Make It Step-by-Step
Step 1: Begin by cooking the chopped bacon in a large Dutch oven or heavy soup pot over medium heat. Let it cook until deeply crisp, then transfer it to a paper-towel-lined plate and reserve about 2 tablespoons of the bacon fat in the pot.
Step 2: Add the diced onion to the warm bacon fat and cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for about 30 seconds, just until fragrant, because garlic can turn bitter if browned.
Step 3: Add the unsalted butter to the pot and allow it to melt completely. Sprinkle in the flour and whisk constantly for 1–2 minutes so the flour cooks and loses its raw taste without taking on much color.
Step 4: Slowly pour in the chicken broth while whisking to keep the mixture smooth. Add the whole milk and heavy cream, then bring the base to a gentle simmer rather than a hard boil.
Step 5: Add the peeled, cubed russet potatoes, kosher salt, and black pepper. Simmer the pot uncovered for 15–20 minutes, stirring occasionally, until a fork slides easily into the potato pieces.
Step 6: When the potatoes are tender, use a potato masher to crush some of them directly in the pot. Leave a generous portion intact so every serving has hearty chunks; an immersion blender can be used briefly if you want a slightly smoother base.
Step 7: Reduce the heat to low before stirring in the sour cream and shredded cheddar. Mix gently until the cheese melts and the soup looks creamy, taking care not to let it boil because high heat can make the dairy separate or become grainy.
Step 8: Taste the finished soup and adjust the salt and pepper as needed. Serve immediately with the reserved bacon, extra cheddar, green onions or chives, and optional sour cream spooned over each bowl.
Chef Tips for the Creamiest Soup
Cutting the potatoes into uniform 1/2-inch cubes is one of the easiest ways to keep the texture consistent. Smaller or uneven pieces may break down before larger pieces are tender, so take a moment to make the cuts as even as possible.
Keep the broth at a gentle simmer throughout the potato-cooking stage. Aggressive boiling can cause the milk and cream to scorch, while gentle heat gives the potatoes time to soften and allows the flour-thickened base to develop a smooth texture.
The most important dairy tip is to lower the heat before adding sour cream and cheddar. Stir slowly and patiently, and never return the soup to a rolling boil after those ingredients go in.
- Reserve the crisp bacon until serving so it stays crunchy.
- Use a heavy-bottomed pot to reduce the chance of scorching.
- Mash only part of the potatoes for a chunky, hearty consistency.
- Taste after the cheese and bacon are added before adding more salt.
- Add smoked paprika if you want a subtle campfire-style note.
For another easy meal idea that works well for casual gatherings, take a look at this fun walking taco bar. It offers the same relaxed, customizable approach as setting out a soup topping station.
Baked-Potato Variation
For a more literal baked-potato flavor, bake four large russet potatoes at 425°F for 50–60 minutes, or until they are tender throughout. Allow them to cool slightly, slice them open, and scoop out the flesh.
Use approximately 6 cups of cooked potato in place of the raw diced potatoes. Prepare the soup base as directed, simmer it for about 15 minutes, then add the baked potato flesh and heat it through.
This variation usually takes about 1 hour 15 minutes total because of the baking time. It produces a particularly deep potato flavor and is a useful option when you already have baked potatoes available.
Serving, Storage, and Reheating
Serve this soup in warmed bowls with a generous sprinkle of bacon, sharp cheddar, and green onions. A small spoonful of sour cream on top melts into the soup and makes the presentation look just like a loaded baked potato.
Crusty bread, a simple green salad, or roasted vegetables make satisfying companions. For dessert after this rich dinner, a slice of easy peach dump cake provides a fruity finish with very little extra effort.
Cool leftovers promptly and store them in a covered container in the refrigerator. Reheat portions gently over low to medium-low heat, stirring often, and avoid boiling so the dairy remains smooth.
The soup may thicken in the refrigerator because of the potatoes and cheese. If needed, loosen it with a small splash of milk or broth while reheating, then taste again before serving.
Ultimate Loaded Baked Potato Soup
Ingredients
Method
- Cook the chopped bacon in a large Dutch oven or soup pot until crisp. Transfer it to a paper-towel-lined plate and leave about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the reserved bacon fat and cook for 4–5 minutes, until softened. Stir in the minced garlic and cook for about 30 seconds.
- Add the butter and let it melt. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, then whisk in the whole milk and heavy cream. Bring the mixture to a gentle simmer.
- Add the cubed potatoes, kosher salt, and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Mash some of the potatoes directly in the pot, leaving plenty of chunks for texture. A handheld immersion blender may be used briefly, but avoid blending the soup completely smooth.
- Reduce the heat to low and stir in the sour cream and shredded cheddar until smooth and melted. Do not boil the soup after adding the dairy.
- Taste and adjust the salt and pepper. Ladle the soup into bowls and top with reserved bacon, extra cheddar, green onions or chives, and sour cream.
Notes
Final Thoughts
This Ultimate Loaded Baked Potato Soup is the kind of dinner that makes a chilly evening feel instantly more welcoming. With crisp bacon, tender russets, creamy broth, melted cheddar, and cool sour cream, it delivers familiar comfort in every spoonful.
Make it with the chunky stovetop method for a fast 55–60 minute meal, or choose the baked-potato variation when you want a deeper roasted potato flavor. Either way, keep the heat low when adding the sour cream and cheese, and finish each bowl with plenty of toppings.
Gather your ingredients, warm a Dutch oven, and prepare to serve a soup that tastes hearty, homemade, and generous enough for the whole family.