This loaded baked potato soup brings together tender russet potatoes, crisp bacon, cheddar, and a creamy broth in one pot. It has the familiar flavors of a loaded potato, with enough potato chunks to keep every spoonful hearty. The printable recipe card below includes the full ingredient list and step-by-step method.
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What makes this potato soup creamy
Russet potatoes soften and release enough starch to thicken the broth. Mashing just part of the potatoes gives the soup body while preserving chunks; blending the whole pot can make it dense or gluey. The flour-and-butter base adds extra silkiness, and adding sour cream off the heat helps keep the finish smooth.
Ingredients and substitutions
Use peeled russets cut into even half-inch cubes so they cook at the same rate. Low-sodium chicken broth lets you season to taste, while whole milk and a little cream create a rich but spoonable texture. For a lighter version, use more milk in place of cream. Sharp cheddar gives a stronger cheese flavor, and green onions add a fresh finish. The bacon is both a garnish and a savory base; omit it and use a tablespoon of olive oil for a meat-free variation.
How to make loaded baked potato soup
First, cook the bacon until crisp and reserve it for serving. Soften onion in a little of the bacon drippings, then stir in garlic, butter, and flour. Cook the flour briefly to remove its raw taste. Add broth, milk, and cream gradually while whisking, then stir in the potatoes and seasonings.
Keep the soup at a gentle simmer rather than a rolling boil. Check a potato cube with a fork after 15 minutes; larger pieces may need a few minutes more. Mash about a cup of potatoes against the pot to thicken the soup, then stir in cheddar over low heat. Take the pot off the burner before mixing in sour cream. Boiling dairy after adding cheese or sour cream can make the texture grainy.
Serving, storing, and reheating
Serve hot with bacon, sliced green onions, extra cheddar, or a small spoonful of sour cream. The soup thickens as it cools, so loosen reheated portions with a splash of broth or milk. Refrigerate leftovers promptly in shallow covered containers and use within three days; the FoodSafety.gov storage chart explains refrigerator timelines for leftovers. Reheat gently, stirring often, until steaming throughout.
For another cozy bowl, try our classic French onion soup; it uses a savory broth and a bubbling cheese topping.
Estimated nutrition per serving
Approximate values for one of six servings, including potato soup and a modest amount of bacon and cheddar. Garnishes and ingredient brands change the totals.
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Carbohydrates | 44 g |
| Protein | 18 g |
| Total fat | 36 g |
| Saturated fat | 22 g |
| Fiber | 4 g |
| Total sugars | 11 g |
| Sodium | 900 mg |
Nutrition is an estimate, not a laboratory analysis.
Helpful recipe notes
- Keep the potato cubes similar in size for even cooking.
- Do not boil after adding the cheese and sour cream; gentle heat protects the creamy texture.
- For a thicker soup, mash more potatoes rather than adding extra flour at the end.
Loaded Baked Potato Soup
Ingredients
Method
- Cook the bacon in a Dutch oven over medium heat until crisp, 7 to 9 minutes. Transfer it to a paper towel-lined plate and leave about 2 tablespoons of drippings in the pot.
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic for 30 seconds, then add the butter. Once melted, sprinkle in the flour and cook, stirring, for 1 minute.
- Gradually whisk in the chicken broth, milk, and cream until smooth. Add the potatoes, salt, and pepper. Bring to a gentle simmer, cover partly, and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Mash some of the potatoes against the side of the pot to thicken the soup while leaving plenty of chunks. Reduce the heat to low and stir in the cheddar until melted.
- Remove the pot from the heat and stir in the sour cream. Taste and adjust salt and pepper. Do not boil after adding the dairy.
- Serve topped with crisp bacon, green onions, and extra cheddar if desired.
