Recipe

Loaded Baked Potato Soup

Creamy, bacon-y, cheddar-heavy comfort with tender potatoes and crisp toppings in every bite.

By Matt Campbell

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4.8

A steaming bowl of loaded baked potato soup topped with shredded cheddar, crispy bacon, sliced scallions, and a dollop of sour cream on a rustic kitchen table

This is the soup I make when I want maximum cozy with minimal drama. It has the thick, creamy vibe of a steakhouse baked potato, but in spoon form. You get tender potato chunks, a silky base, and the best part: the toppings do not hold back. Crisp bacon, sharp cheddar, tangy sour cream, and scallions for that fresh bite that keeps everything from tasting like a beige blanket.

The trick is building flavor early (bacon fat and sautéed aromatics, yes please), then using a little flour to help the soup thicken without turning it into glue. We will also mash some of the potatoes right in the pot so you get that creamy texture while still keeping plenty of chunky potato action.

Potatoes, bacon, cheddar, sour cream, scallions, broth, and seasonings arranged on a bright home kitchen counter

Why It Works

Big baked potato flavor: Bacon fat, sautéed onion and garlic, and chicken broth keep it savory, not flat.
Creamy without being heavy: A quick roux thickens the soup, then milk and sour cream add richness and tang.
Perfect texture control: Mash some potatoes for body, keep the rest chunky for that satisfying spoonful.
Loaded toppings every time: We finish with cheese in the pot and more on top, because that is the whole point.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The soup will thicken as it sits, which is honestly a win.

Freezer: You can freeze it, but dairy-based soups can separate a bit and potatoes can turn a little mealy after thawing. If you plan to freeze, consider freezing before adding sour cream and some of the cheese. Freeze up to 2 months.

Reheating: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or milk to loosen. Avoid a hard boil once the dairy is in there.

Topping tip: Store toppings separately (bacon, scallions, extra cheese) so leftovers still taste fresh.

Common Questions

Do I have to bake the potatoes first?

Nope. This recipe simmers diced potatoes right in the broth, so you skip the oven. If you do have leftover baked potatoes, peel and dice them and add them during the last 10 minutes so they do not fall apart.

How do I make it thicker?

Mash more potatoes in the pot, or simmer uncovered for 5 to 10 minutes. If you want a fast fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering until thickened.

How do I make it thinner?

Add broth a splash at a time until it hits your perfect spoon-to-bowl ratio.

Can I make this without bacon?

Yes. Swap bacon for 2 tablespoons butter or olive oil to sauté the onion, and add smoked paprika (and a little extra black pepper) to bring back that smoky vibe.

What cheese works best?

Sharp cheddar is the classic, but a mix of cheddar and Monterey Jack melts beautifully. Grate your own if you can; pre-shredded cheese has anti-caking agents that can melt less smoothly.

Why did my soup turn grainy?

Usually it is cheese added over high heat or pre-shredded cheese. Keep the soup at a gentle simmer, turn off the heat before stirring in most of the cheese, and use freshly grated if possible.

A hand stirring creamy potato soup in a Dutch oven on a stovetop with a wooden spoon

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot
Chef’s knife and cutting board
Box grater (for cheddar)
Wooden spoon or heat-safe spatula
Potato masher (or the back of a spoon)
Measuring cups and spoons

I love soups that taste like a full meal, not a warm beverage pretending to be dinner. Loaded baked potato soup is my go-to when the day is chaotic and I need something that feels like a reset. It is also a choose-your-own-adventure bowl, which is perfect if you have a family or a group of friends hovering around the stove. Someone wants extra cheese, someone wants extra bacon, someone wants to dunk bread like it is their job. I support all of it.