This soup brings all the flavors of a classic loaded baked potato into a warm, creamy bowl. The potatoes turn velvety, the cheese melts into the broth, and the crispy bacon adds the perfect savory crunch.
Each spoonful delivers a rich, smoky, and cheesy bite. It’s hearty enough for a meal on its own, yet simple to make with basic ingredients. Whether served as a cozy dinner or a crowd-pleasing starter, this soup never disappoints.
Why This Loaded Baked Potato Soup is a Must-Make
Some soups are light and brothy, but this one is all about rich, creamy texture and bold flavors. Instead of just boiling potatoes, they’re baked first, which enhances their natural sweetness and gives the soup a deeper, more developed taste.
The real star? Crispy bacon. It infuses the broth with a smoky essence, while bits of it remain crunchy for added texture. Cheese and sour cream add creaminess, making the soup taste just like a loaded baked potato.
This is a one-pot recipe that’s easy to make and even easier to customize. Add extra cheese, swap bacon for ham, or use different toppings to make it your own.
Ingredients Needed (Only the Essentials)
This soup sticks to a handful of key ingredients for maximum flavor without unnecessary extras.
- Russet Potatoes – Soft and starchy, they create the perfect creamy base.
- Bacon – Crispy, smoky, and packed with flavor.
- Cheddar Cheese – Melts into the broth for richness.
- Sour Cream – Adds tanginess and extra creaminess.
- Chicken Broth – Provides depth while keeping the texture smooth.
Step-by-Step Instructions for a Creamy, Flavorful Soup
The process is simple, but each step builds layers of flavor.
- Bake the Potatoes – Roast until tender, then scoop out the insides for a fluffy texture.
- Cook the Bacon – Crisp it in a pot, then remove some for topping. The rest stays in the soup for smoky depth.
- Sauté the Aromatics – Cook onion in the bacon drippings to add a savory base.
- Add Potatoes and Broth – Stir in the potatoes and simmer until everything is well combined.
- Blend and Thicken – Mash some of the potatoes for a creamy consistency, then stir in cheese and sour cream.
- Finish with Toppings – Sprinkle with extra bacon, cheese, and green onions for the full baked potato experience.
Ways to Customize This Hearty Soup
There’s no single way to make this soup—small tweaks can give it a completely different spin.
- For a Smokier Taste – Use smoked cheddar or add a dash of smoked paprika.
- To Make It Lighter – Swap sour cream for Greek yogurt and use turkey bacon.
- For a Thicker Texture – Stir in a little heavy cream or mash more of the potatoes.
- To Add Extra Protein – Toss in shredded chicken or diced ham.
What to Serve with This Loaded Baked Potato Soup
A creamy soup like this pairs well with crunchy, savory, or fresh sides to balance the richness.
- Garlic Bread – Perfect for dipping and soaking up the broth.
- Crisp Green Salad – A simple salad with a tangy dressing cuts through the creaminess.
- Roasted Vegetables – A side of roasted Brussels sprouts or carrots adds contrast.
- Buttery Biscuits – Soft, flaky biscuits make this meal even more indulgent.
This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge and simply reheat when ready for another warm and comforting bowl.
Loaded Baked Potato Soup with Bacon
Equipment
- Large pot For cooking the soup
- Baking sheet For roasting potatoes
- Wooden Spoon For stirring
- Ladle For serving
Ingredients
- 4 large russet potatoes baked, peeled, and mashed
- 6 slices bacon cooked and crumbled
- 1 small onion chopped
- 3 cups chicken broth low sodium preferred
- 1 cup milk whole or 2%
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream for extra creaminess
- 2 tablespoons butter unsalted
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 2 tablespoons green onions chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for about 45 minutes or until tender. Let cool, then peel and mash.
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Add butter and chopped onion to the pot. Sauté for 3-4 minutes until soft.
- Pour in chicken broth and bring to a simmer. Stir in mashed potatoes and let cook for 10 minutes, stirring occasionally.
- Lower the heat and stir in milk, shredded cheese, and sour cream until smooth and heated through.
- Season with salt and black pepper. Stir in half of the crumbled bacon.
- Ladle into bowls and top with remaining bacon, shredded cheese, and green onions before serving.
Notes
- For a thicker consistency, mash more of the potatoes or add a little heavy cream.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- For a smoky flavor, add a pinch of smoked paprika or use smoked cheddar cheese.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.