Loaded Baked Potato Soup with Bacon and Cheddar

by Jessica | October 4, 2026 10:09 am

Thick, creamy, and piled with cheddar, crispy bacon, and green onions, this Loaded Baked Potato Soup brings everything you love about a loaded potato into a cozy bowl. Sour cream gives the broth a gentle tang, while tender chunks of baked russet potato make each spoonful hearty.

The potatoes actually bake in the oven for this recipe. That gives them a fluffy texture you can partly mash into the soup to thicken it, leaving enough pieces for a satisfying bite.

Serve it with crusty bread for dinner, or set out the toppings and let everyone finish their own bowl.

Why You’ll Love This Recipe

Recipe at a Glance

Ingredients

For the Soup

For Serving

Ingredient Notes

Russet potatoes: Their fluffy, starchy flesh works particularly well here. Some of the potato breaks down into the broth, helping thicken the soup.

Bacon: Cook it until crisp and save the drippings for the soup base. Keep most of the bacon for serving so it holds its crunch.

Whole milk: Makes a creamy soup without needing heavy cream. Lower-fat milk works, but the broth will taste less rich.

Sharp cheddar: Adds plenty of cheese flavor without an excessive amount. Shred it from a block when possible for smoother melting.

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Sour cream: Stir it in at the end, off the heat, to help keep the soup smooth.

How to Make Loaded Baked Potato Soup

1. Bake the Potatoes

Preheat the oven to 400°F (200°C).

Scrub the potatoes, dry them, and prick each one several times with a fork. Place on a baking sheet and bake for 50–65 minutes, or until a knife slides easily into the center. Particularly large potatoes may take longer.

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Let them cool just until safe to handle. Split them open, scoop out the flesh, and break it into bite-sized pieces. Set aside.

2. Cook the Bacon

In a large Dutch oven over medium heat, cook the chopped bacon until crisp, stirring occasionally.

Transfer it to a paper-towel-lined plate with a slotted spoon. Leave 3 tablespoons of drippings in the pot and remove any excess. If you have less than 3 tablespoons, add enough butter to make up the difference.

3. Soften the Onion and Garlic

Add the diced onion to the pot. Cook over medium heat for 5–7 minutes, stirring often, until softened.

Stir in the garlic and cook for another 30 seconds, just until fragrant.

4. Make the Soup Base

Sprinkle the flour over the onions and stir for 1–2 minutes.

Slowly pour in the chicken broth, whisking as you add it to prevent lumps. Stir in the milk, salt, and pepper.

Bring to a gentle simmer over medium-low heat. Cook for 5–7 minutes, stirring frequently and scraping the bottom of the pot, until slightly thickened. Avoid a vigorous boil.

5. Add the Baked Potatoes

Gently stir in the potato flesh. Use a potato masher or the back of a sturdy spoon to crush some of the pieces directly in the pot.

Leave plenty of chunks for texture. Simmer gently for 5 minutes, stirring often, until the potatoes are hot and the soup has thickened.

6. Stir in the Cheese and Sour Cream

Remove the pot from the heat and let any bubbling settle.

Add the cheddar a handful at a time, stirring until melted before adding more.

In a small bowl, stir a few spoonfuls of warm soup into the sour cream. Fold this mixture back into the pot, then add half the green onions.

Taste and adjust the salt and pepper. If the soup is thicker than you like, stir in a little extra broth or milk.

7. Add the Toppings

Ladle into bowls and finish with the crispy bacon, remaining green onions, and extra cheddar. Add a small spoonful of sour cream if desired.

Serve warm.

Tips for the Best Potato Soup

Bake the potatoes until completely tender. Their flesh should scoop out easily and mash without resistance.

Whisk in the broth gradually. Start with a small splash to loosen the flour mixture, then keep adding while whisking.

Keep the heat gentle after adding milk. Stir regularly to prevent scorching on the bottom.

Add cheese off the heat. High heat can make cheddar turn grainy or oily.

Mash by hand. A blender or food processor can overwork the potato starch and give the soup a gluey texture.

Save the bacon for serving. Bacon stirred into the whole pot softens as it sits.

Allow for thickening. Potato soup becomes thicker as it cools, so stop cooking while it’s slightly looser than your ideal serving consistency.

Easy Variations

Add Broccoli

Stir in about 2 cups of steamed, finely chopped broccoli with the potatoes. Heat through before adding the cheese and sour cream.

Give It a Little Heat

Add a pinch of cayenne to the soup base or serve with hot sauce. You can also replace part of the cheddar with pepper jack.

Make It Vegetarian

Skip the bacon, use 3 tablespoons of butter for the onion, and replace the chicken broth with vegetable broth. Finish with cheddar, green onions, and a little smoked paprika.

Keep Some Potato Skin

For a more rustic texture, finely chop a small amount of the tender baked skin and add it with the potato flesh. Discard any tough or leathery pieces.

What to Serve with Loaded Baked Potato Soup

A simple green salad with a tangy dressing balances the creamy soup nicely. Crusty bread, dinner rolls, or a small piece of garlic bread work well for dipping.

For a topping bar, set out bacon, cheddar, green onions, sour cream, and cracked black pepper so everyone can build their own bowl.

Make-Ahead Tips

Bake the potatoes up to 2 days ahead. Cool briefly, then refrigerate within 2 hours in a covered container. If you baked them in foil, remove the foil before storing.

Cold baked potatoes work in the soup, but they may need a few extra minutes to heat through.

You can also cook the bacon ahead and refrigerate it separately. Recrisp it briefly in a skillet before serving.

Storage and Reheating

Refrigerate leftover soup in shallow, airtight containers within 2 hours and use within 3–4 days. Store the toppings separately.

Reheat over low to medium-low heat, stirring frequently, until the soup reaches 165°F (74°C). Add broth or milk a little at a time to loosen it. Avoid boiling.

Freezing is possible, but it can make the potatoes grainier and the dairy separate. For the best texture, enjoy this soup fresh or refrigerated. If freezing a batch intentionally, freeze the soup before adding the cheese and sour cream, then add them after thawing and reheating.

Frequently Asked Questions

Can I use leftover baked potatoes?

Yes. Use plain baked potatoes that were promptly refrigerated and are still within their storage window. You’ll need the flesh from approximately 3 pounds of whole potatoes.

Can I boil the potatoes instead?

Yes, though the flavor and texture will be slightly different. Peel and cube them, simmer separately until fork-tender, and drain thoroughly before adding them to the soup base.

Why is my soup too thick?

Mashed potato, flour, and cheese all contribute thickness. Stir in warm broth or milk, a little at a time, until the soup reaches your preferred consistency.

How do I thicken soup that’s too thin?

Before adding the cheese and sour cream, mash a few more potato pieces and simmer gently for several minutes. Let it stand briefly before deciding whether it needs further thickening.

Why did my cheese turn grainy?

The soup may have been too hot, or the cheese may have been added too quickly. Remove the pot from the heat, let bubbling stop, and stir in freshly shredded cheese in small handfuls.

Do I have to peel the potatoes?

For this version, scoop the flesh out after baking. It gives the soup a creamy texture without large pieces of skin.

Can I use Greek yogurt instead of sour cream?

Plain full-fat Greek yogurt can replace the sour cream, though it has a tangier flavor. Temper it with a little warm soup and stir it in off the heat.

 

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Endnotes:
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