Loaded Baked Potato Soup Recipe From Scratch

This loaded baked potato soup is exactly what a cold evening calls for. Silky blended potato base, crispy bacon, sharp cheddar, sour cream, and fresh chives on top — every element of a great baked potato in one creamy bowl. It comes together in 30 minutes in a single pot.

Why This Loaded Baked Potato Soup Works

Russet potatoes are the right choice here. Their high starch content breaks down into a naturally thick, creamy base without needing a thickener. Yukon Golds work but give a thinner, watery result.

Blending half the soup and leaving the other half chunky gives you both textures. You get the creamy, silky base and the satisfying bite of soft potato pieces in the same spoonful.

The loaded toppings go on after. Bacon, cheddar, sour cream, and chives finish the soup the same way they top a classic loaded baked potato. Every bowl gets the full spread.

Ingredients

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 pounds (1.4kg) russet potatoes, peeled and diced into 1/2-inch cubes
• 3 cups chicken broth
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 3 tablespoons fresh chives, chopped

What You Need for Loaded Baked Potato Soup

Russet potatoes — high-starch russets give the soup its thick, creamy body. Peel them and dice evenly so they cook at the same rate. Red potatoes or Yukon Golds work but the soup will be thinner.

Bacon — cook the bacon first in the pot and use the rendered fat to saute the onion. It builds a savory base that runs through the entire soup. Turkey bacon works as a lighter swap.

Yellow onion — softened in bacon fat, the onion sweetens and adds depth. White onion works. Skip red onion; it turns the soup an off-purple color.

Chicken broth — forms the main liquid base. Vegetable broth works for a meat-free version. Use low-sodium broth if you want to control the salt level more precisely.

Whole milk — keeps the soup rich without being as heavy as heavy cream. Heavy cream or half-and-half work if you want a richer, more indulgent result.

Sharp cheddar cheese — shred it fresh from a block for the best melt. Pre-shredded cheddar contains starch that makes the soup grainy instead of smooth.

Sour cream — adds tang and richness. Stir it in off the heat to prevent curdling. Full-fat sour cream gives the best result.

How to Make Loaded Baked Potato Soup

1. Cook chopped bacon in a large pot or Dutch oven over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pot.
2. Add diced onion to the pot. Cook over medium heat for 5 minutes until softened and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Add diced potatoes, chicken broth, whole milk, salt, pepper, and garlic powder. Stir to combine.
5. Bring to a boil, then reduce heat to medium-low. Simmer for 20 to 25 minutes until potatoes are completely fork-tender.
6. Use an immersion blender to blend about half the soup directly in the pot. This gives a creamy base while keeping some potato chunks.
7. Stir in 3/4 cup shredded cheddar until melted. Remove from heat. Stir in sour cream.
8. Taste and adjust salt and pepper.
9. Ladle into bowls. Top each serving with reserved crispy bacon, remaining cheddar, and fresh chives.

Loaded Baked Potato Soup Variations

Crockpot Loaded Baked Potato Soup

Add potatoes, broth, onion, garlic, and seasoning to a slow cooker. Cook on low for 6 hours or high for 3 hours. Blend half the soup, stir in cheese and sour cream, then top with crispy bacon. The slow cooker version is completely hands-off until the finish.

Loaded Baked Potato Soup with Cream Cheese

Swap the sour cream for 4 oz of softened cream cheese. Blend it directly into the soup with the immersion blender for a thicker, tangier base. The cream cheese version is slightly denser and holds up well for reheating.

Skinny Loaded Potato Soup

Use turkey bacon, low-fat milk instead of whole milk, and reduced-fat sour cream. Skip the cheddar topping or use a small amount of sharp cheddar — you need less when the flavor is more concentrated. The soup is still creamy and filling at around 280 calories per bowl.

Broccoli Loaded Potato Soup

Add 2 cups of small broccoli florets in the last 5 minutes of simmering. The broccoli softens slightly but stays bright green. It turns this into a loaded broccoli-potato soup that feels more complete as a main course.

Tips for the Best Loaded Baked Potato Soup

• I always cook the bacon in the pot first and use the fat for the onion. That bacon fat base is what gives the soup its savory depth — do not drain it and start with butter.
• Dice the potatoes small and even — 1/2-inch cubes. Larger chunks take too long to cook through and leave hard spots even after blending.
• Only blend half the soup. Full blending turns it into baby food. The combination of creamy and chunky is what makes this a loaded baked potato soup instead of a puree.
• Add the sour cream off the heat. Hot liquid can cause sour cream to curdle and separate. Remove the pot from the burner, then stir it in.
• Shred your own cheddar. Block cheese melts smoother and prevents that grainy texture that pre-shredded bags can introduce.

Make Ahead & Storage

This loaded baked potato soup keeps in the fridge for up to 4 days in an airtight container. The soup thickens as it sits. Add a splash of broth or milk when reheating and stir over low heat to bring it back to the right consistency.

Freeze in individual portions without the toppings for up to 3 months. The soup base freezes well; dairy toppings do not hold up after freezing. Thaw overnight in the fridge and reheat gently on the stovetop. Add fresh bacon, cheese, and chives when serving.

Common Questions

How do I thicken potato soup?

Blending a portion of the soup with an immersion blender is the easiest method. You can also mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Let it cook for 2 minutes after adding — it thickens as it heats.

Can I make loaded baked potato soup in a slow cooker?

Yes. Add everything except the dairy toppings to a crockpot. Cook on low for 6 hours or high for 3 hours. Blend half the soup, then stir in cheese and sour cream. Top with bacon and chives when serving.

Why is my potato soup bland?

Potatoes absorb a lot of salt during cooking. Taste the soup after it has been simmering for 10 minutes and again right before serving. Add salt in small amounts — a quarter teaspoon at a time. The bacon, cheddar, and sour cream all add flavor, but the base needs to be seasoned well.

Can I use frozen potatoes for potato soup?

Yes — frozen diced hash brown potatoes work well and cut prep time to almost nothing. They cook faster than fresh, so reduce the simmer time by about 10 minutes. The texture is slightly less firm but the soup blends and thickens just as well.

This loaded baked potato soup is my go-to when I want dinner on the table in 40 minutes with zero fuss. Save this recipe and pull it out on the next cold night.