Loaded Baked Potato Soup is a rich, creamy potato soup loaded with crispy bacon, cheddar cheese, sour cream, and fresh chives. It’s easy to make, hearty enough for dinner, and has all the flavors of a loaded baked potato in one cozy bowl.
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This Loaded Baked Potato Soup has everything I love about a loaded baked potato—crispy bacon, sharp cheddar, sour cream, and plenty of fresh chives. Baking the potatoes first gives them great flavor, and partially mashing them makes the soup thick and creamy without flour or another thickener.
It’s hearty, simple, and exactly the kind of dinner I want when the weather cools down.
Why You'll Love This Baked Potato Soup
- No flour needed: Baked potatoes naturally thicken the soup.
- Great texture: Partially mashing the potatoes makes the broth creamy while leaving plenty of potato chunks.
- All the classic toppings: Bacon, cheddar, sour cream, and chives give you the full loaded baked potato situation.
- Great for leftovers: It reheats well for an easy lunch or dinner.
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What You Need & Why
- Whole Russet Potatoes - Baked to fluffy perfection—no peeling required
- Bacon - It's bacon. It makes everything better.
- Chicken Broth - The flavorful base for our soup. You can also use veggie stock.
- Onions and Garlic - For added savory flavor.
- Heavy Cream - For richness (or use half and half!).
- Cheddar Cheese - For wonderful cheesy goodness.
- Sour Cream - Adds the tang we know and love.
- Chives or Green Onions - Fresh pop to balance the richness.
The Recipe Rundown
- Bake the potatoes: Bake until fork-tender, then scoop out the flesh and partially mash to your preferred texture.
- Cook the bacon: Crisp the bacon in a Dutch oven, then remove and set aside.
- Sauté the aromatics: Cook the onion in the bacon fat and butter until soft, then add the garlic.
- Build the soup: Add the chicken broth and sour cream, then stir in the potatoes and heavy cream.
- Add the cheese: Reduce the heat and stir in the cheddar until melted and smooth.
- Serve: Season to taste and top with crispy bacon, extra cheese, sour cream, and chives. A little crusty bread for dipping is also highly recommended!
Swaps & Variations
This loaded baked potato soup is endlessly customizable, which makes it perfect for using what you already have on hand.
- Cheese: Sharp cheddar is my favorite, but Monterey Jack or Pepper Jack also work.
- Bacon: Leftover cooked ham is an easy substitute.
- Heavy cream: Use half-and-half or whole milk for a slightly lighter soup.
- Add broccoli: Stir in cooked broccoli for a broccoli-cheddar-potato situation.
Tips For The Best Loaded Baked Potato Soup
A few simple moves make this loaded baked potato soup so good!
- Skip the blender: Blending potatoes can make them gummy. For a smoother soup, use a potato ricer instead.
- Shred your own cheese: Freshly shredded cheese melts more smoothly into the soup than pre-shredded.
- Microwave the potatoes in a pinch: It’s a quick shortcut when you don’t have time to bake them.
- Add the cheese over low heat: Stir it in gradually so it melts smoothly into the soup.
Make Ahead
Bake the potatoes up to 3 days ahead and refrigerate them in an airtight container. When you’re ready to make the soup, scoop out the potato flesh and continue with the recipe.
If baking the potatoes in foil: Remove the foil before refrigerating and store the potatoes in the refrigerator once cooled.
Loaded Baked Potato Soup Recipe
Equipment
- dutch oven
- ladle
Ingredients
The Potatoes
- 4 large Russet potatoes
The Soup
- 12 oz bacon
- 4 tablespoon butter
- 5-6 cloves garlic cloves, minced
- 1 medium yellow onion, finely diced
- 3 cups chicken stock
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups cheddar cheese, freshly grated
- kosher salt and fresh ground pepper, to taste
- chives, bacon, extra cheese and sour cream, for garnish
Instructions
The Potatoes
- Place the potatoes in a preheated 400° oven and bake for about 60 minutes, or until fork-tender. Remove from the oven and let cool just enough to handle.
- Cut the potatoes in half and scoop the flesh into a bowl. Use a fork or potato masher to break them up to your liking — leave them chunky or mash a bit more for a thicker soup. The more you mash, the thicker the final texture. No flour needed.
The Soup
- In a large Dutch oven over medium-high heat, cook the bacon until the fat renders and the bacon is crispy. Remove, chop into small pieces, and set aside.
- Add the butter to the rendered bacon fat and sauté the onions until soft and translucent. Stir in the garlic and cook for just 30 seconds to 1 minute, or until fragrant.
- Lower the heat to medium, then add the chicken broth and sour cream, whisking until smooth.
- Add the mashed potatoes and heavy cream, stirring to combine.
- Reduce the heat to low and slowly stir in the cheese, continuing to stir until fully melted and incorporated.
- Taste and season with salt and pepper as needed. Garnish with the crispy bacon, extra cheese, dollops of sour cream, and as many chives as your heart tells you.
Nutrition
Storage & Reheating
- Refrigerator: Store leftover soup in an airtight container for up to 3 days.
- Reheating: Warm gently over medium-low heat on the stovetop or microwave in short intervals, stirring occasionally.
- If it gets too thick: Add a splash of chicken broth or milk until it reaches your preferred consistency.
- Freezing: I don’t recommend freezing this soup. The potatoes and dairy can change texture after thawing.
Recipe Testing Notes
- Russet potatoes work best: Their higher starch content gives the soup a creamy texture while still leaving some tender potato pieces. Waxy potatoes like Yukon Gold or red potatoes can become gummy when mashed.
- Mash more for a thicker soup: The potatoes are the thickener here. For a thicker consistency, simply mash more of them before adding the cheese.
More Cozy Soups You'll Love
- Loaded Cauliflower Soup - All the creamy, cozy vibes of a loaded baked potato — but lighter, veggie-forward, and just as satisfying.
- Prime Rib Soup - Perfect for leftovers and endlessly comforting.
- Cheeseburger Soup: Rich, hearty, and packed with classic comfort flavors.
- White Lasagna Soup - This recipe is creamy and rich with the flavors of a white chicken lasagna in a decadent soup form. With the help of a rotisserie chicken, it comes together in about 30 minutes!
- Quick and Easy Pastina (Italian Penicillin): Simple, soothing, and endlessly comforting.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Debbie Bradshaw says
such a hardy, flavorful soup and fun to put your own toppings on it!
Rufus says
Thank you so much! I'm so very happy you liked this soup!
Kellen Walker says
This was first time making potato soup that didn’t come it a bag. It was simple and delicious and will definitely be making it from now on!
Rufus says
Hey, Kellen! Thank you so very much for letting me know. This means the world. Have a great day!