Loaded Baked Potato Soup. If you’ve ever wished a loaded baked potato would just melt into a spoonable, creamy, cheesy soup—with zero peeling or dicing—you’re about to meet your new winter obsession.
Pull up a chair and hand me a spoon, because this one’s a game-changer. We’re taking everything you love about a classic loaded baked potato—crispy bacon, melty cheese, perfect potato fluff—and turning it into a dreamy, creamy soup. But here’s the kicker: you bake the potatoes whole, so there’s no peeling, dicing, or soaking. Just scoop, stir, and serve!
Let's get started!
Jump to:
- Why We Bake the Potatoes
- Key Ingredients and Why You Need Them
- You Do You and Make It Your Own
- Pro Tips From A Potato Soup Lover
- Make Life Easy (Make Ahead) Instructions
- Loaded Baked Potato Soup Recipe
- Storage and Reheating Instructions
- Frequently Asked Questions
- Other Fantastic Recipes You'll Love
- Who’s Stirring the Pot?
Why We Bake the Potatoes
Let’s chat about this approach for one hot second, because it’s pure magic. Instead of chopping and boiling potatoes (and wondering if they're done and why your soup is watery), we just let the oven do the work.
Baking releases excess moisture, deepens the flavor, and gives you a scoopable, almost mashed-potato base—so your soup starts rich and stays rich. The result? A velvety, loaded bowl with real potato texture, not watery mush. It's the only way I make this soup now.
Bonus: Baking gives the potatoes a richer, slightly caramelized flavor you’ll never get from boiling them. Goodbye watery soup. Hello spoonfuls of cozy magic!
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Key Ingredients and Why You Need Them
- 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.
You Do You and Make It Your Own
Make it cheesy - Play with different types of cheese. You can use your favorite. Monterrey Jack or Pepper Jack cheese would be fantastic.
Proteins - If you don't have bacon, you can definitely use ham instead. It's a fantastic option and the flavor is perfect for this soup. Likewise, stir in some cooked ham or even rotisserie chicken for a delicious protein bump!
Richness - If you don't have heavy cream, whole milk or half and half is a great option. If you prefer, you can use a plant-based milk or cream as well.
Other Vegetables - Broccoli or cauliflower would both be wonderful additions to this soup.
Garnishes - add in sliced jalapeños, your favorite croutons, fried onion strings, or even pico de gallo.
Pro Tips From A Potato Soup Lover
Don't use pre-shredded cheese. Ever. It's coating with an anti-caking agent and it just doesn't melt well. It will turn your creamy soup into a gloopy mess. Shred your own.
If you don't want to bake the potatoes, you can always microwave them. It'll cut down on cooking time significantly.
Add the cheese very slowly to the soup on low heat for the best result.
Don't try to blend this soup in a blender or puree it. You'll end up with a gummy mess. If you want it to be smooth, you can run the baked potatoes through a potato ricer.
Make Life Easy (Make Ahead) Instructions
If you want to turn this into a 20-minute comfort food recipe, simple bake the potatoes a day before you're ready. Store them in the fridge.
The next day or so, all you have to do is scoop out the cooled potato and carry on!
Important Potato Storage Tip If You Like To Bake In Foil: To store a baked potato in the fridge, remove any aluminum foil it was wrapped in, let it cool down, and then place it in an airtight container. This prevents the growth of harmful bacteria that can thrive in a sealed, moist environments without air. Store the covered potatoes in the refrigerator for up to 3-4 days.
Loaded Baked Potato Soup Recipe
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 into a preheated 400° oven for about an hour or until they are soft. Remove from the oven and let them cool enough so you can handle them.
- Cut potatoes in half, scoop out the meat, and put into a bowl. Using a fork or potato masher, break up the potatoes a bit. If you like it chunky, leave them chunky. If you like the potato pieces smaller, mash them into smaller pieces. The more you mash, the thicker the soup will be. No flour needed!
The Soup
- In a large dutch oven over medium-high heat, cook the bacon until the fat renders and it becomes crispy. Remove bacon, chop into small pieces, and aside.
- Add the butter to the bacon fat. Sauté the onions until soft. Once the onions become translucent, add the garlic cooking for just a few minutes or until fragrant.
- Lower the heat to medium and add the chicken broth and sour cream, whisking until they are combined.
- Add in the potato meat, cheese, and heavy cream.
- Turn the heat to low and slow stir in the cheesy. Continue stirring until the cheese is fully incorporated.
- Taste for salt and pepper. Add any if desired.
- Garnish with the crispy bacon pieces, extra cheese, dollops of sour cream, and as many chives as your heart tells you.
- Enjoy!
Notes
Nutrition
Storage and Reheating Instructions
- This soup will stay good in the fridge for up to 3 days in an airtight container.
- Freeze this soup in airtight containers for up to 3 months. Thaw out slowly in the fridge before reheating.
- To reheat, cover with a damp paper towel and heat in the microwave in increments, stirring often and until the soup is warmed through.
- For stovetop reheating, add leftovers to a saucepan and heat on medium-low heat until warm. Add a splash of broth or milk if it has become too thick.
Frequently Asked Questions
Is this soup gluten-free?
This Loaded Baked Potato Soup is completely gluten-free! We are gonna mash part of the potato to create the thickener in this recipe. No need for flour or anything else. Just potato!
Do I have to use Russet potatotes?
I highly suggest it. If you use something like a Yukon Gold or New Red Potatoes, they came become quite gummy and make the texture of the soup a little funky. The Russets have the perfect amount of starch for this soup.
How do I make this soup thicker?
All you have to do to make the soup thicker is mash more of the potato. The more you mash, the thicker the consistency of this soup becomes.
Can I make this recipe vegetarian?
Yes! Just skip the bacon and add a little smoked paprika for that fantastic smokey flavor!
Other Fantastic Recipes You'll Love
Cauliflower Soup - This recipe is basically the lower-carb version of this Loaded Baked Potato Soup. It's absolutely incredible and you'll never know the potato is missing.
Cheesy Broccoli Rice Casserole - This is the proper way to make broccoli rice casserole. I said it. I could, and I have, eat the entire thing.
Twice Baked Potato Casserole (Loaded and Easy!) - If you love this soup, this is it's side dish sibling. Serve it along with anything or enjoy it as a hearty meal by itself!
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!
Who’s Stirring the Pot?
I’m Ruth—recipe developer, tiny-mess-avoider, and full-time believer in food that feels good without a meltdown in the kitchen. I make recipes that are cozy, doable, and always full of flavor (bacon optional, but always welcome). Hungry for more? Stick around—I may just become your new favorite home cook.
I am so incredibly happy that you are here! I hope you try my Loaded Baked Potato Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
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!