Loaded baked potato soup brings all the comfort of a classic loaded baked potato into one creamy bowl. Tender potato chunks, sharp cheddar, crispy bacon, and a dollop of sour cream make this an easy weeknight dinner or cozy weekend meal.
This soup is ideal when you want rich comfort food without a long ingredient list. If you love potato-forward dinners, compare it to our cheesy loaded chicken potato bake on a night when you want something baked instead of simmered.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 35 minutes
- Yield: 6 servings
- Best for: cold-weather dinners, meal prep, cozy lunches
- Texture: thick, creamy soup with tender potato chunks
Why This Recipe Works
A simple butter-and-flour roux gives the soup body without heavy cream. Baked russet potatoes add deep flavor and a fluffy texture that holds up during simmering.
Stirring in cheddar and sour cream at the end keeps the soup silky rather than grainy. For another cheese-forward comfort dish, try our crock pot mac and cheese.
Ingredients
- 4 large russet potatoes, baked and diced
- 4 slices bacon, cooked and crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Chopped green onions, for garnish
- Extra cheddar and bacon, for topping
How to Make Loaded Baked Potato Soup
1. Bake and dice the potatoes
Bake the russet potatoes until fork-tender, then cool slightly and dice into bite-size pieces. Leave the skins on for extra flavor and texture.
2. Make the roux
Melt butter in a large pot over medium heat. Whisk in flour and cook, stirring constantly, for 2 to 3 minutes until lightly golden and fragrant.
3. Whisk in milk and simmer
Gradually whisk in milk, stirring until smooth. Bring the mixture to a gentle simmer and cook until thickened, about 8 to 10 minutes. Do not boil hard or the milk may scorch.
4. Add potatoes and bacon
Stir in the diced baked potatoes and most of the crumbled bacon, reserving some for garnish. Simmer for 10 minutes so the flavors meld.
5. Finish with cheese and sour cream
Remove the pot from heat. Stir in cheddar cheese and sour cream until melted and smooth. Season with salt and pepper to taste.
6. Serve loaded
Ladle into bowls and top with extra cheddar, bacon, sour cream, and green onions.
Tips for the Best Soup
- Use baked potatoes instead of raw for deeper flavor and fewer lumps.
- Whisk the roux constantly so it cooks evenly without burning.
- Add cheese off the heat to prevent separation.
- Reserve bacon and green onions for garnish so toppings stay crisp.
- Adjust thickness with a splash of milk if the soup reduces too much.
Variations
Add a splash of heavy cream for extra richness. Swap half the cheddar for pepper jack for mild heat. Use turkey bacon for a lighter version. For another easy make-ahead option, browse our 7 easy make-ahead dinners to simplify your week.
Serving Ideas
- Serve with crusty bread for dipping.
- Pair with a simple green salad for balance.
- Offer extra toppings on the side for a soup bar.
- Serve alongside roasted mushrooms with garlic as a savory side.
- Pack leftovers into thermoses for lunch.
Storage and Reheating
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop over low heat, stirring often and adding milk as needed to restore consistency.
Make-Ahead Checklist
- Bake potatoes ahead and dice when cool.
- Cook and crumble bacon before starting the soup.
- Whisk the roux until lightly golden before adding milk.
- Simmer gently so the milk does not scorch.
- Stir in cheese and sour cream off the heat.
- Top each bowl with reserved bacon and green onions just before serving.
Frequently Asked Questions
Can I use leftover baked potatoes?
Yes. Leftover baked potatoes work perfectly and save time. Dice them and add them during the simmer step.
Can I make this soup ahead of time?
Yes. Prepare the soup, cool completely, and refrigerate for up to 3 days. Reheat gently and add fresh toppings before serving.
Can I freeze loaded baked potato soup?
Yes, but the texture may thicken after freezing. Cool completely, freeze for up to 2 months, and thin with milk when reheating.
Why is my soup grainy?
Cheese added over high heat can separate. Remove the pot from heat before stirring in cheddar and sour cream.
Can I make it thinner or thicker?
Yes. Add more milk to thin, or simmer a few extra minutes to thicken. You can also mash some potato chunks against the pot side.
Can I use Yukon Gold potatoes?
Yes. Yukon Gold potatoes give a creamier texture, though russets provide the classic baked potato flavor.
Is this soup gluten-free?
Not as written because of the flour roux. Use cornstarch slurry or a gluten-free flour blend instead.
Final Thoughts
Loaded baked potato soup is a reliable comfort dinner that comes together with simple pantry staples. Bake the potatoes, build a creamy base, and finish with classic loaded toppings. For another hearty potato dish, try our cheesy loaded chicken potato bake.