Loaded Baked Potato Soup – Creamy, Cheesy Comfort in a Bowl

Don’t lose this recipe! It’s the warm, soul-soothing comfort food that keeps everyone coming back for seconds. Loaded with crispy bacon, gooey cheese, and buttery potatoes, this homemade baked potato soup is a cozy classic you’ll crave on repeat.

Why You’ll Love This Loaded Baked Potato Soup

This soup brings together all the flavors of a fully loaded baked potato in every creamy, indulgent spoonful. Whether it’s a chilly evening, a weekend gathering, or just a comfort-food craving, this hearty potato soup checks every box. It’s easy, satisfying, and layered with flavor. And yes—crispy bacon is a must.

Ingredients & Their Purpose

4 large russet potatoes, scrubbed – The starchy foundation of the soup. Russets provide a creamy texture once cooked and mashed.
8 slices bacon – Adds salty, smoky crunch. Bacon fat also infuses flavor into the base of the soup.
4 tbsp unsalted butter – Provides richness and helps sauté the aromatics for depth of flavor.
2 garlic cloves, minced – Offers a warm, savory note that complements the creamy base.
1/4 cup finely chopped yellow onion – Delivers sweetness and savory depth when sautéed.
1/4 cup all-purpose flour – Acts as a thickening agent, creating a velvety consistency.
2 1/2 cups milk (whole preferred) – Forms the creamy backbone of the soup.
1 1/2 cups chicken broth – Enhances the savory flavor and balances richness.
1 cup shredded cheddar cheese – Melts into the soup for bold, cheesy flavor.
1/2 cup sour cream – Adds a tangy creaminess that mimics a true baked potato.
Salt and pepper, to taste – Essential for seasoning the entire dish to perfection.
Chopped green onions, for garnish (optional) – Adds color, freshness, and a mild bite.

Step-by-Step Instructions

Bake the potatoes: Preheat oven to 400°F (200°C). Prick potatoes with a fork, place directly on oven rack, and bake for 45–60 minutes until fork-tender. Allow to cool, then peel and roughly mash.
Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside on paper towels. Reserve about 2 tablespoons of bacon fat in the pot.
Sauté aromatics: Add butter, garlic, and onion to the bacon fat. Cook over medium heat until onions are soft and fragrant, about 3–4 minutes.
Make the roux: Stir in flour and cook for 1–2 minutes to remove the raw taste. Gradually whisk in milk and chicken broth until smooth.
Add potatoes: Stir in the mashed potatoes. Bring to a simmer, stirring frequently, until the soup thickens (10–15 minutes).
Blend in flavor: Stir in shredded cheese and sour cream. Continue stirring until cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with crumbled bacon, more cheese, and green onions if desired.

Pro Tips for the Creamiest Potato Soup

Use baked, not boiled, potatoes – Baking develops more flavor and keeps the soup thick and hearty.
Don’t over-blend – A few chunks of potato give the soup a satisfying, rustic texture.
Warm the milk before adding – Helps prevent curdling and keeps the soup smooth.
Make it vegetarian: Skip the bacon and use veggie broth. Add smoked paprika for that smoky depth.

Serving Suggestions

This rich, savory Loaded Baked Potato Soup pairs beautifully with crusty garlic bread, a fresh green salad, or even a classic grilled cheese sandwich. Top with extra cheddar, a dollop of sour cream, or hot sauce if you like a little kick!