There’s something so comforting about a bowl of creamy, hearty soup, especially when it’s a Loaded Baked Potato Soup Recipe packed with all the flavors you love in a loaded potato. This soup hits all the right notes — cheesy, smoky bacon, tender potatoes, and a luscious, velvety texture that feels like a warm hug on a chilly day.

Two white bowls filled with creamy white soup are placed on dark gray plates with a silver spoon beside one bowl. The soup has three main layers of toppings: small, crispy, brown cubed pieces on the surface; bright orange shredded cheese spread across the top; and small green sliced scallions sprinkled evenly. There are also small red bits mixed in with the toppings. The bowls sit on a dark red cloth over a wooden board, all against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Baked Potato Soup Recipe
Top Tip
How to Serve Loaded Baked Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Soup Recipe

Why You'll Love This Recipe

I’ve made this Loaded Baked Potato Soup Recipe dozens of times, and it never gets old. What really makes it stand out is how it balances simplicity with big, rich flavors — plus that crispy potato skin garnish is just genius. Trust me, once you try this, it’s going to be your go-to comfort food when the weather turns cool.

Deep, comforting flavor: Roasting the potatoes with their skins on brings a subtle earthiness that adds authenticity to the soup.
Crispy potato skin topping: Using the baked skins fried up as a garnish is a delicious, unexpected touch that turns simple soup into something special.
Cheesy and creamy texture: Combining sharp cheddar, parmesan, and sour cream gives this soup the perfect balance of richness and tang.
Flexible and customizable: Whether you want it extra cheesy, a bit spicier, or with a veggie twist, you can easily tweak it to your liking.

A close-up of a thick, creamy white soup in a black pot, topped with small pieces of crispy reddish-brown bacon, thin rings of bright green onions, and shredded orange cheddar cheese scattered throughout the surface. A metal ladle lifts a portion of the soup showing its creamy texture mixed with the bacon, cheese, and onions. The pot sits on a white marbled surface with a deep red cloth partially visible underneath, enhancing the warm and inviting feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Loaded Baked Potato Soup Recipe is a celebration of classic comfort ingredients that come together beautifully to create something greater than the sum of its parts. Let’s break down why each is important and how to get the most from them.

Flat lay of a group of five large russet potatoes with rough brown skins, a small pile of chopped crispy bacon pieces, a small white ceramic bowl filled with pale all-purpose flour, a bunch of thick green onions with both white and green parts separated neatly side by side, three whole uncracked brown garlic cloves, a small white bowl of clear low-sodium chicken broth, a small white bowl of creamy milk, a small white bowl of smooth sour cream, a small white bowl overflowing with shredded sharp cheddar cheese, a small white bowl with finely grated pale parmesan cheese, and a small white bowl with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: They have a fluffy interior perfect for mashing, and their skins crisp up nicely when baked and fried later.
Bacon: Adds smoky, salty flavor and a lovely textural contrast when sprinkled on top.
All-purpose flour: This helps thicken the soup for that luscious, creamy mouthfeel.
Green onions: The white parts create a mild onion flavor in the base, while the greens add fresh color as a topping.
Garlic: Just a bit amps up the savoriness without overpowering.
Low-sodium chicken broth: Using low-sodium lets you control the salt perfectly and adds a rich, savory foundation.
Milk (2% or whole): Provides creaminess without being overly heavy.
Sour cream: Just the right tang to brighten all those rich flavors.
Sharp cheddar cheese: Essential for the classic cheesy punch — opt for good quality for best melting results.
Parmesan cheese: Adds umami depth and complexity to the cheese blend.
Olive oil: For frying the potato skins to crispy perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup depending on the season or what I have on hand. It’s forgiving and easy to tweak without losing that baked potato soul. You can play with toppings, cheese blends, or even add a bit of heat if you like your soup with a kick.

Variation: I once swapped out the green onions for caramelized yellow onions and it added such a rich, sweet depth — you might want to sauté them a bit longer before adding the flour and garlic.
Vegetarian option: Skip the bacon and use vegetable broth; you can add smoked paprika or liquid smoke to mimic that smoky flavor.
Extra hearty: Stir in some cooked diced ham or even sautéed mushrooms to up the filling factor.
Make it spicy: Add a pinch of cayenne or a dash of hot sauce right at the end — just enough to warm you up.

Step-by-Step: How I Make Loaded Baked Potato Soup Recipe

Step 1: Bake Your Potatoes to Perfection

Start by scrubbing russet potatoes until they’re spotless — since we’re using their skins, you want them clean. Pierce each potato a few times with a fork to let steam escape while baking. Place them directly on the oven rack at 400°F and bake for about an hour to an hour and 15 minutes, until a knife slides through easily. The skins will get crispy, which means they’re ready for frying later. Let them cool enough to handle before proceeding.

Step 2: Cook Bacon & Sauté Onion Base

While your potatoes are baking, chop and cook the bacon in a large pot over medium heat until just crisp — don’t overcook it or it’ll be too hard. Remove bacon and leave the fat in the pot to sauté the white parts of your green onions (or a good yellow onion if you prefer). This step layers in flavor right from the start. After a quick sauté, add your flour and garlic, stirring constantly to avoid lumps and to cook out the raw flour taste.

Step 3: Build the Soup Base

Slowly whisk in your chicken broth and milk while stirring to prevent clumps. Now’s the time to scoop out the potato flesh from your baked spuds — save the skins aside for later. Add that fluffy, warm potato flesh to the pot. Season with salt and pepper generously; the potatoes tend to soak up flavor, so don’t be shy. Bring everything to a gentle simmer and cook covered for about five minutes to let the flavors deepen and soup thicken.

Step 4: Mash & Add Cheeses

Off the heat, grab a potato masher and break down the potatoes in the soup to your preferred texture — I like a chunky, rustic look rather than smooth pureed. Then, stir in sour cream along with sharp cheddar and parmesan cheeses until melted and silky. Feel free to add extra cheddar here if you want cheese overload (I always do!).

Step 5: Fry the Potato Skins

Take those reserved potato skins — cut and dice them into small squares. Heat olive oil in a skillet over medium-high heat and toss in the skins with a pinch of salt and pepper. Fry, stirring occasionally, until golden brown and crispy, about 7–10 minutes. These little bites add incredible crunch and flavor on top of your soup.

Step 6: Serve & Garnish

Ladle steaming soup into bowls and pile on your toppings: extra shredded cheddar, crispy bacon bits, the fried potato skins, and a sprinkle of those bright green onion tops. It’s a feast for the eyes and the stomach!

Top Tip

I’ve found that taking a bit of extra time with the potato skins can really elevate the soup. That crispy texture on top is like the cherry on a sundae — it completes the experience.

Patience with potatoes: Make sure they’re fully tender before scooping; undercooked potatoes won’t mash well and will leave a gritty texture.
Rendering bacon fat: Don’t pour off all the bacon fat. It’s liquid gold for sautéing the onions and building flavor right from the start.
Mash gently: Leaving some potato chunks gives the soup awesome texture instead of a boring puree.
Don’t skip sour cream: It adds a subtle tang and creaminess that lifts the whole dish.

How to Serve Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup - Serving Suggestion

Garnishes

I stick to my staples for garnishing — crispy bacon, shredded cheddar, fried potato skins, and those bright green onion tops. A dollop of sour cream on the side is optional but delightful. You can’t go wrong with these; they add contrast in flavor and texture that makes every spoonful memorable.

Side Dishes

This soup pairs beautifully with a fresh, crunchy green salad or a classic Caesar salad to balance out the richness. I also love serving it alongside warm crusty bread or soft buttery dinner rolls for dipping.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in mini Dutch ovens or ramekins topped with a little extra cheese and bacon, then broiling for a minute for a bubbly crisp top. It looks fancy but is super easy and a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After the soup cools to room temperature, transfer it to an airtight container and refrigerate. It keeps well for up to 3 days. I usually store the fried potato skins separately in a paper towel-lined container to keep them crispy.

Freezing

I’ve frozen this soup successfully, though the texture can loosen slightly after thawing. Freeze just the soup (without garnishes) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly over low to medium heat, stirring often. Add a splash of milk or broth if it seems too thick. Add fresh toppings like cheese and bacon after heating, and re-fry some potato skins if needed for crispness.

Frequently Asked Questions:

Can I use a different type of potato for this soup?

Russet potatoes are best for this Loaded Baked Potato Soup Recipe due to their starchy, fluffy texture which softens well and creates a creamy soup. Waxy potatoes like red potatoes or Yukon Golds hold their shape and may not break down properly for the desired texture.

How do I prevent the soup from becoming too thick or too thin?

Start by adding broth and milk gradually while stirring to control the thickness. If the soup becomes too thick during simmering, thin with more broth or milk. If too thin, simmer uncovered a bit longer to reduce, or mash a few extra potatoes into the soup.

Can I make this Loaded Baked Potato Soup Recipe gluten-free?

Yes! To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Add cornstarch mixed with cold water in the final steps for thickening; just be careful to whisk it in gradually to avoid lumps.

What’s the best way to reheat the soup without it breaking or getting grainy?

Reheat gently over low heat while stirring often. Adding a splash of milk or broth during reheating helps maintain creaminess and prevents curdling. Avoid boiling the soup once the cheese and sour cream have been added to keep the texture smooth.

Final Thoughts

This Loaded Baked Potato Soup Recipe feels like home to me — it’s that perfect blend of comfort and creativity that never fails to impress. I hope you’ll make it your own, enjoy the process, and savor every rich, cheesy spoonful as much as I do. Trust me, once you try it, it’ll be one of those recipes you keep coming back to, especially when you want something soothing, filling, and downright tasty.