Loaded Baked Potato Soup

Baked Potato Soup is a thick and hearty soup that takes all the flavors of your favorite loaded baked potato and simmers them together to create this belly warming, comforting soup. It uses simple ingredients and is pretty easy to make, perfect for busy weeknights!

Melty cheddar cheese, crispy bacon and sour cream are some of my favorite baked potato toppings and now I can have it all in one big pot of delicious, rich and creamy soup!

A ladle full of baked potato soup with bacon, cheese and chives on top

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup is one of my all-time favorite soups. It’s filled with cheese, garlic, sour cream, bacon and potatoes all in one big pot simmered together in a rich broth to create the best baked potato soup ever!

Soup is one of my favorite things to make for dinner any time of the year but especially during the fall and winter months. There are fast and easy soups that come together quickly, like Ground Turkey and Rice Soup with Kale and Easy Chicken Minestrone Soup. There are also some favorite that have an incredible depth of flavor from simering for a while, like Homemade Chicken Soup or Split Pea Soup with Bacon.

Loaded Baked Potato Soup take about 40 minutes from start to finish and is full of flavor but super easy to make.

Why you’ll love this Loaded Baked Potato Soup

  • It takes 40 minutes from start to finish, making it a great weeknight dinner option.
  • Kids love the creamy texture of the potatoes and broth.
  • You can customize it with your favorite baked potato toppings.

An overhead shot of a bit red pot of loaded baked potato soup topped with cheese and bacon.

How to make Loaded Baked Potato Soup

If you’ve ever made soup, you can make this baked potato soup. It’s super simple with some basic steps, like sauteing and simmering.

  1. First, grab a large soup pot. My 5-quart cast iron dutch oven is my favorite piece of cookware in my kitchen and it’s perfect for this soup. Melt some butter and saute about a cup of diced sweet onion and some garlic.
  2. Whisk in flour – it’s time to make a roux. This is the base of what will thicken your baked potato soup. Let the flour get golden in color then pour in some milk and heavy cream. You can really use any ratio of milk to cream as long as you get a full 3 cups.
  3. Pour in some chicken or vegetable broth and whisk until it’s all combined. Add diced potatoes and bring everything to a simmer (gentle bubbles at the surface). You don’t want a rolling boil as that could end up spoiling the milk.
  4. Reduce the heat to low, but leave the pot uncovered. Stay close by and stir occasionally to keep the bottom from scorching your soup. Cook until the potatoes are tender.
  5. While the potatoes are cooking, chop up some bacon and cook it in a skillet until it’s crispy. This is not the place for soggy bacon! PRO TIP: To save yourself from a crumbly bacon mess, cut the raw bacon directly into the hot skillet using kitchen shears. Set the bacon aside to drain on paper towels while you finish the soup.
  6. Once the potatoes are nice and tender, turn off the heat and stir in sour cream, shredded cheddar cheese and about half of the bacon. Be sure to have more sour cream and cheese on hand for garnishing each bowl. Taste your soup and add salt and pepper as desired.

A close up of a bowl of potato soup

How do you thicken potato soup?

Potatoes are very starchy, so as they cook they release this starch into the cream broth, thickening it as it simmers. Starting with a roux also helps to thicken your potato soup.

If your baked potato soup is too thick, stir in milk of broth a little at a time until you are happy with the consistency.

Serving Suggestions

Baked Potato Soup is very rich and hearty meal on it’s own. I will usually toss a green salad together to serve on the side because you really don’t need much else.

To serve, I like to top each bowl with crispy bacon, shredded cheddar, sliced green onions and a dollop of soup cream. Just like a regular baked potato!

What to do with leftovers

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.

Loaded Baked Potato Soup makes an excellent freezer meal. Allow the soup to cool completely, then portion into freezer bags or airtight freezer containers. Make sure to label them, then store in the freezer for up to six months.

A close up of a bowl of baked potato soup with a spoon lifting up a bite.

Here are a few more of our favorite soup recipes:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
a silver ladle with potato soup, bacon, cheese and parsley, a red pot of potato soup below

Loaded Baked Potato Soup

Loaded Baked Potato Soup is rich, creamy and ready in 40 minutes. Made with classic toppings, like cheese, bacon, chives and sour cream.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 572kcal


  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3/4 cup diced onion about half of one medium onion
  • 2 cloves garlic minced
  • 2 cups nonfat milk
  • 1 cup heavy cream
  • 2 cups chicken or vegetable broth
  • 4 large russet potatoes peeled and cut into 1-inch cubes (about 2 pounds)
  • 1 cup shredded cheddar cheese plus more for garnish
  • 1 cup sour cream or plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
  • 8 slices bacon diced and cooked crisp
  • chives minced


  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.
  • Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).
  • Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.
  • Meanwhile, cook bacon until crisp. Drain grease and chop into bite sized pieces.
  • Stir in sour cream, half of the shredded cheddar cheese, and half of the bacon. Taste and add salt and pepper as desired. If the soup is too thick, add more milk as needed until the consistency is to your liking.
  • Serve immediately, garnished with chives, and the remaining shredded cheddar cheese and bacon, if desired.


  • Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.
  • Freezing: Potato Soup makes an excellent freezer meal. Allow the soup to cool completely, then portion into freezer bags or airtight freezer containers. Make sure to label them, then store in the freezer for up to six months.
  • Reheating: Thaw completely in the refrigerator first if necessary, then heat in a saucepan on the stovetop. You can also heat in the microwave, gently.
  • The cooking time could vary based on the heat level or even on the potatoes themselves or how big you cut them.
  • I wanted the potatoes to still have some texture, so you may want to cook them a little longer than I did.


Calories: 572kcalCarbohydrates: 31gProtein: 19gFat: 43gSaturated Fat: 25gCholesterol: 128mgSodium: 619mgPotassium: 740mgFiber: 2gSugar: 6gVitamin A: 1386IUVitamin C: 12mgCalcium: 457mgIron: 2mg
Keyword baked potato soup, loaded baked potato soup, potato soup

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Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Really good recipe but the next time I’ll precook the potatoes. They took forever to get tender. Thanks for a good easy recipe.

  2. My aunt made this soup for me after having my baby girl and after 1 bite I asked for the recipe. It was my favorite meal I received and I made it myself tonight with infant in tow. The absolute best potato soup 🥰 I used leftover baked potatoes just because I had them and needed to use, it turned out perfect. Thank you for the recipe!

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  3. to save time and extra dishes, I cut the bacon up raw and start with that in the pot. When it’s almost crispy ,add onions and garlic. Dump some of the fat away but not all. Add a little butter then the flour for the roux. No need to dirty up a pan for the bacon and the fat will boost the flavor

  4. This was perfect on a snowy day!! Very simple to make and I added a few leftover baked potatoes and it kicked up the flavor!!

  5. I’ve had several baked potato soups before but this one is very delicious!!! Thank you for sharing! Even my grown son said it was the best!

  6. I am writing this review mid bowl. This is such a simple and yummy recipe. Definitely going to become a staple for cold night dinners.

  7. This soup is sooooo yummy!! I par boil the potatoes before adding them to the soup and I use the bacon grease in the roux. It’s always a hit at my house when I make it!!

  8. This soup was easy to read. I broke my ankle yesterday in two places and three hairline. I had my 12yr old make this soup. Was easy for her to read and came out amazing. We just didn’t have chives but was a great soup on a rainy day while hurt.

  9. Absolutely delicious! I actually don’t put the cheese, bacon, or sour cream in it—I keep it plain and let each person doctor it up to their tastebuds. But, it is super creamy, and just the right consistency!

  10. I made this tonight and it is one of the best soups I have ever made! So totally yummy. It was delicious hmmm-good. My tip for the best perfectly crispy bacon; bake bacon In aluminum foil lined cookie sheet at 350 degrees for 18-20 minutes, turning 1x.

      1. This recipe is awesome. My family and friends loved it. I will discard the other Loaded Baked Potato Soup recipes because this one is my favorite. Thanks for sharing!!!