How to Make the Best Loaded Baked Potato Soup at Home

There’s something about a big, warm bowl of soup that just brings people together. Maybe it’s the way it fills the kitchen with that cozy, inviting aroma, or maybe it’s the magic of gathering around the table, each person customizing their bowl just the way they like it.

At my house, nothing disappears faster than a pot of this best loaded baked potato soup recipe. It’s rich, creamy, and packed with everything you love about a loaded baked potato—cheese, bacon, sour cream, and chives—all swirled together into one ridiculously good spoonful after another.

The beauty of this soup isn’t just in its flavor. It’s the experience of eating it. My family loves it because it’s hands-on. There’s a whole spread of toppings on the table, and everyone gets to build their own perfect bowl.

Some go heavy on the cheese, some pile on the bacon, and others (okay, mostly me) add an extra dollop of sour cream because, well, why not? It turns dinner into something interactive, something fun, and if you ask me, that’s exactly what food should be.

Best Loaded Baked Potato Soup Recipe

If you’ve ever wished you could turn a classic, buttery baked potato into a rich, creamy, soul-warming soup, today is your lucky day. This recipe takes all the best parts of a baked potato and blends them into a spoonable version that’s hearty enough to be a meal all on its own.

The potatoes are soft and comforting, the broth is velvety and flavorful, and the toppings? Oh, the toppings. They make every bite taste a little different, a little more exciting.

The Secret to Creamy, Dreamy Potato Soup

A lot of potato soup recipes rely on heavy cream alone to get that thick, luxurious texture, but I have a better trick—baking the potatoes first.

That’s right. Instead of boiling them, I bake them like I would for a regular loaded baked potato. This brings out their natural flavor and gives the soup that signature baked potato taste. Once they’re cooled, I scoop out the fluffy insides and mash them right into the broth. No starchy, gluey soup here. Just silky, rich goodness.

Another trick? A combination of milk, heavy cream, and a little bit of flour. The flour helps thicken things up without making the soup too rich, so you get a perfectly balanced texture.

If you want it extra smooth, you can use an immersion blender, but honestly, I love the little chunks of potato scattered throughout. It makes each bite feel homemade, like a hug in a bowl.

Toppings: The Real Star of the Show

Look, I’ll be honest. The soup is amazing on its own, but the toppings? That’s where things really get fun. This is where everyone at the table gets to be a little creative and make their bowl exactly the way they want it.

• Cheese: Sharp cheddar is my go-to, but smoked gouda or pepper jack add a fun twist.
• Bacon: Crispy, salty, and the best part of a loaded baked potato. If you’re feeling extra indulgent, mix some bacon grease into the soup base.
• Sour Cream: Adds a little tang to balance the richness.
• Chives or Green Onions: Freshness is key to keeping everything from feeling too heavy.
• Hot Sauce: Trust me, just a few dashes will change your life.

Don’t be afraid to get creative. Have some leftover roasted veggies? Toss them in. Love a little crunch? Some crushed-up crackers or crispy fried onions on top are a game-changer. My daughter loves to stir in a little extra cheese until it melts into a gooey, glorious mess. Honestly, I’m not even mad about it.

Make-Ahead and Storage Hacks

This soup is one of those meals that somehow tastes even better the next day. The flavors have time to mingle, and it reheats like a dream. Here are a few tips to make life easier:

• Make it ahead: Cook the soup base, but don’t add the cheese or sour cream until you’re ready to serve. Dairy can sometimes separate when reheated, so stirring it in fresh keeps everything creamy.
• Freeze it smart: If you want to freeze leftovers, leave out the dairy until you thaw and reheat. The potatoes may change texture slightly, but a good stir and a splash of milk will bring it back to life.
• Reheat it right: Warm it slowly on the stove over low heat, stirring often. Microwaving is fine for individual servings, just be sure to stir halfway through so it heats evenly.

Best Loaded Baked Potato Soup: The Recipe

Ingredients:

• 4 large russet potatoes (about 2.5 pounds), scrubbed and pierced with a fork
• 6 slices thick-cut bacon
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 teaspoons kosher salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped fresh chives

Optional Garnishes:

• Additional shredded cheddar cheese
• Extra crispy bacon bits
• Sour cream
• Chopped chives

Instructions:

1. Bake the Potatoes:
   • Preheat your oven to 425°F (220°C).
   • Place the pierced potatoes directly on the oven rack and bake for about 60 minutes, or until tender when pierced with a fork.
   • Once done, remove from the oven and let them cool slightly.
2. Prepare the Bacon:
   • While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy.
   • Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into pieces once cooled. Set aside.
   • Reserve about 2 tablespoons of the bacon drippings in the pot; discard the rest.
3. Sauté Aromatics:
   • In the same pot with the reserved bacon drippings, add the butter and melt over medium heat.
   • Add the chopped onion and cook until translucent and softened, about 5 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute.
4. Create the Roux:
   • Sprinkle the flour over the sautéed onions and garlic, stirring constantly to combine. Cook for about 2 minutes to eliminate the raw flour taste.
5. Add Liquids:
   • Gradually whisk in the chicken broth, ensuring a smooth consistency.
   • Follow with the milk and heavy cream, continuing to whisk until fully incorporated.
6. Incorporate Potatoes:
   • Once the baked potatoes are cool enough to handle, cut them in half and scoop the flesh into the pot, discarding the skins.
   • Use a potato masher or the back of a spoon to break down the potato chunks to your desired consistency. For a smoother soup, mash thoroughly; for a chunkier texture, leave some pieces intact.
7. Simmer the Soup:
   • Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
   • Add the kosher salt and freshly ground black pepper.
   • Allow the soup to cook for about 15 minutes, letting the flavors meld and the soup thicken.
8. Add Cheese and Sour Cream:
   • Reduce the heat to low.
   • Stir in the shredded sharp cheddar cheese until melted and fully combined.
   • Gently fold in the sour cream, ensuring it’s thoroughly incorporated into the soup.
9. Final Touches:
   • Stir in half of the crumbled bacon and half of the chopped chives, reserving the rest for garnish.
   • Taste the soup and adjust seasoning as needed.
10. Serve:
    • Ladle the soup into bowls.
    • Garnish each serving with the remaining crumbled bacon, chopped chives, and additional shredded cheddar cheese if desired.
    • For an extra touch, add a dollop of sour cream on top.

Notes:

Freezing: Due to the dairy content, freezing may cause the soup to become grainy upon reheating. It’s best enjoyed fresh or within a few days of preparation.

Consistency: If the soup is too thick for your liking, you can thin it out by adding a bit more chicken broth or milk until you reach the desired consistency.

Make Ahead: This soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if it has thickened.

Why This Soup Will Become a Family Favorite

There are plenty of potato soup recipes out there, but I swear, this one is something special. Maybe it’s because it starts with real, oven-baked potatoes. Maybe it’s because it’s simple enough for a weeknight, yet impressive enough for company. Or maybe, just maybe, it’s because this soup turns dinner into an event—a choose-your-own-adventure of flavors, textures, and toppings that make every bite just a little different than the last.

Whatever the reason, one thing is for sure: if you’re looking for the best loaded baked potato soup recipe, you just found it. Make a big pot, set out all the fixings, and watch your family and friends come together over bowl after bowl. It’s comfort food at its finest, and in my house, it’s a meal that always disappears in record time.

So go on, grab those russet potatoes, crisp up some bacon, and get ready for the coziest, creamiest, most customizable soup experience of your life. And if you find yourself licking the bowl clean? Don’t worry. I won’t judge.

While you are here, why not check out our full list of 16 Potato Soup Recipes You’ll Love!