Loaded baked potato soup takes everything you love about a fully loaded baked potato and turns it into a thick, creamy, spoonable bowl. Tender potatoes simmer in a rich broth, get partially mashed for body, and are finished with cream and cheese before being topped with crispy bacon, sour cream, and chives.
This easy loaded baked potato soup comes together in one pot in about 45 minutes. It is cozy, filling, and perfect for chilly fall nights, and it reheats beautifully for next-day lunches.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Category: Soup, Dinner
Why You’ll Love This Loaded Baked Potato Soup
- Thick, creamy, and loaded with potato flavor
- Made in one pot in under an hour
- Topped with all the baked potato favorites
- Thickens naturally by mashing some potatoes
- Reheats beautifully for easy lunches
Ingredients You’ll Need for Baked Potato Soup
- 6 slices thick-cut bacon, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1 teaspoon smoked paprika
- 1 cup whole milk
- 1/2 cup sour cream, plus more for topping
- 1 1/2 cups shredded sharp cheddar cheese, plus more for topping
- Salt and black pepper, to taste
- Sliced chives, for topping
How to Make Creamy Baked Potato Soup
- Cook the chopped bacon in a large pot over medium heat until crisp. Transfer to a paper towel-lined plate and leave 2 tablespoons of the drippings in the pot.
- Add the onion to the pot and cook for 5 minutes until soft, then add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the chicken broth, then add the potatoes and smoked paprika.
- Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
- Mash about a third of the potatoes right in the pot with a potato masher to thicken the soup.
- Reduce the heat to low and stir in the milk, sour cream, and cheddar until melted and smooth.
- Season with salt and pepper and serve topped with bacon, cheddar, sour cream, and chives.
Tips for the Creamiest Potato Soup
- Use starchy russet potatoes, which break down and thicken the soup naturally.
- Mash only part of the potatoes so the soup stays chunky.
- Stir in the sour cream and cheese over low heat so they do not curdle.
- Shred your own cheese for the smoothest melt.
Variations to Try
- Use Yukon gold potatoes for a creamier, buttery flavor
- Add a diced jalapeño for a spicy twist
- Stir in cooked broccoli for a baked potato and broccoli soup
- Make it vegetarian with vegetable broth and smoked paprika instead of bacon
How to Store It
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or broth, since it thickens as it sits.
Freezing is not recommended because potatoes can turn grainy once thawed.
Frequently Asked Questions
How do you thicken potato soup without flour?
Mash some of the cooked potatoes right in the pot, or blend a portion of the soup and stir it back in.
What are the best potatoes for potato soup?
Russets break down and thicken the soup, while Yukon golds give a creamier, buttery texture. A mix works well.
Can I make loaded baked potato soup in a slow cooker?
Yes. Cook everything except the milk, sour cream, and cheese on low for 6 to 7 hours, then stir those in at the end.
Why is my potato soup gluey?
Overblending releases too much starch. Mash by hand and leave some chunks for a better texture.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Cook the bacon until crisp and reserve 2 tablespoons of drippings.
- Cook the onion in the drippings 5 minutes, then add the garlic.
- Stir in the flour for 1 minute.
- Whisk in the broth, then add the potatoes and smoked paprika.
- Simmer 15-20 minutes until the potatoes are tender.
- Mash about a third of the potatoes in the pot.
- Tip: Mash by hand; blending can make the soup gluey.
- Lower the heat and stir in the milk, sour cream, and cheddar.
- Season and serve with bacon, cheese, sour cream, and chives.
Notes
Shred your own cheese for the smoothest melt.