Loaded Baked Potato Soup (Easy, Creamy & Homemade Comfort!)

There’s something incredibly soul-warming about a big, steaming bowl of Loaded Baked Potato Soup. Creamy, cheesy, and brimming with chunks of fluffy baked potato, smoky bacon, sharp cheddar, and green onions—it’s like your favorite loaded baked potato turned into a cozy, spoonable dream.

Whether you’re craving comfort on a chilly evening or planning a comforting meal for the whole family, this easy homemade Loaded Baked Potato Soup is everything you need—and more. In this guide, you’ll learn exactly how to make it from scratch, get expert tips, and avoid the common pitfalls that make or break a creamy potato soup.

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Why You’ll Love This Loaded Baked Potato Soup Recipe

• Ultra creamy and rich, just like your favorite restaurant version.

• Made with real baked potatoes for that deep roasted flavor.

• Packed with bacon, cheese, sour cream, and scallions—classic toppings in soup form!

• Perfect for meal prep, freezer-friendly, and budget-friendly.

• No fancy ingredients—just good old-fashioned comfort food.

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🥔 Ingredients You’ll Need

Here’s everything you need to make this easy homemade loaded baked potato soup:

Main Ingredients:

• 4 large russet potatoes, baked, peeled, and diced

• 6 slices bacon, chopped

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken broth (or vegetable broth)

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup sour cream

• 2 cups sharp cheddar cheese, shredded

• Salt and pepper, to taste

For Garnish (Optional but Highly Recommended):

• Extra crispy bacon bits

• Extra shredded cheese

• Chopped green onions

• A dollop of sour cream

• Cracked black pepper

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🔥 Step-by-Step Instructions

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and bake directly on the oven rack for about 50–60 minutes until tender. Allow them to cool slightly, then peel and roughly dice.

Pro Tip: You can bake the potatoes a day ahead to save time!

Step 2: Cook the Bacon

In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Use a slotted spoon to remove bacon bits and set them aside on paper towels. Leave 2–3 tablespoons of bacon fat in the pot.

Step 3: Sauté the Aromatics

Add diced onion to the bacon fat and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.

Step 4: Make the Roux

Sprinkle flour over the onion and garlic mixture and stir continuously for 2 minutes to create a roux. This will thicken your soup later.

Step 5: Add Broth and Dairy

Slowly pour in chicken broth while whisking to avoid lumps. Then add the milk and heavy cream. Simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 6: Add Potatoes and Mash

Stir in the diced baked potatoes. Use a potato masher to mash some of the potatoes directly in the pot—this helps create that thick, creamy texture while still leaving some chunks for bite.

Step 7: Add Sour Cream, Cheese, and Bacon

Lower the heat and stir in sour cream, shredded cheddar, and half of the cooked bacon. Stir until cheese is melted and soup is creamy.

Step 8: Season and Serve

Season with salt and plenty of freshly cracked black pepper to taste. Ladle into bowls and top with your favorite loaded potato toppings!

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✅ Nutritional Value (Per Serving)

Based on a serving size of 1.5 cups. Nutritional values may vary depending on ingredient brands.

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💡 Tips & Variations

Tips for Success:

• Use russet potatoes for the best texture—they mash and hold flavor well.

• Mash some, not all—this gives the soup a nice mix of creamy and chunky.

• Don’t skip the flour roux, as it helps the soup thicken beautifully without separating.

Delicious Variations:

• Make it vegetarian: Skip the bacon and use veggie broth. Add sautéed mushrooms for depth.

• Spicy twist: Add chopped jalapeños or a pinch of cayenne pepper.

• Extra protein: Stir in shredded rotisserie chicken or turkey for a heartier version.

• Cheese swap: Use pepper jack, Gruyère, or smoked cheddar for unique flavor.

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🧊 Storage & Reheating

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.

Reheating:

• Stovetop: Reheat on low, stirring often. Add a splash of broth or milk if it thickens too much.

• Microwave: Reheat in 1-minute intervals, stirring in between.

Note: Soups with dairy may separate slightly when frozen. A quick stir and gentle heat will bring it back to life.

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❓ FAQs About Loaded Baked Potato Soup

1. Can I make this soup without baking the potatoes?

Yes, you can boil peeled potatoes instead. However, baking adds a deeper, roasted flavor that makes this soup stand out.

2. How do I keep the cheese from clumping?

Make sure to lower the heat before adding cheese and stir continuously until melted. Shred your cheese fresh for best results.

3. Can I make this gluten-free?

Yes, substitute the all-purpose flour with gluten-free flour or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

4. Is it okay to use leftover mashed potatoes?

Absolutely! Fold in about 2–3 cups of mashed potatoes in place of some diced potatoes. It will be creamier and use up those leftovers.

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📌 Final Thoughts: Make This Creamy Comfort Food Tonight!

There’s nothing quite like a bowl of Loaded Baked Potato Soup to make your kitchen feel like home. It’s creamy, cozy, and packed with everything you love about a classic baked potato—made even better in soup form.

Whether you’re feeding a crowd, meal-prepping for the week, or just craving something ultra-satisfying, this easy homemade version is sure to hit the spot. Don’t forget to load it up with all your favorite toppings!

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📍Love This Recipe? Save It for Later!

If this recipe warmed your soul, don’t keep it to yourself! Pin it, share it with friends, or bookmark it for cozy days ahead. Comfort food lovers will thank you.