Loaded Baked Potato Soup (Ultra Creamy, Cheesy & Easy Recipe)

Loaded baked potato soup topped with crispy bacon, shredded cheddar cheese, sour cream, and green onions in a rustic bowl

Loaded Baked Potato Soup (Ultra Creamy, Cheesy & Easy Recipe)

This loaded baked potato soup is thick, creamy, and packed with all the flavors of a classic loaded baked potato. Made with tender russet potatoes, crispy bacon, sharp cheddar cheese, and sour cream, this hearty soup delivers rich, comforting flavor in every bite. It’s an easy one-pot recipe that’s perfect for cozy dinners, meal prep, or feeding a crowd, with a smooth, velvety texture and plenty of customizable toppings.

Course dinner, Soup

Cuisine American

Keyword bacon potato soup, best loaded potato soup, cheesy potato soup, comfort food soup, creamy potato soup, easy potato soup recipe, homemade potato soup, loaded baked potato soup, thick potato soup recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 6 servings

Calories 540kcal

Cost $12 for entire recipe

Equipment

Large pot or Dutch oven
slotted spoon
Wooden spoon or silicone spatula
Whisk
Knife and cutting board
Potato masher
Measuring cups and spoons

Ingredients

Soup Base

6 slices bacon chopped
2 tablespoons butter
1 small onion finely diced
3 cloves garlic minced
2 to 2½ tablespoons all-purpose flour
4 cups chicken broth
2 pounds russet potatoes peeled and cut into ½-inch cubes
1 cup whole milk
1 cup heavy cream
¾ cup sour cream
1½ cups freshly shredded sharp cheddar cheese not pre-shredded
1½ to 2 teaspoons salt to taste
½ teaspoon black pepper
¼ to ½ teaspoon smoked paprika optional
1 teaspoon lemon juice or white vinegar

Toppings

½ to 1 cup shredded cheddar cheese
Reserved crispy bacon
Sour cream
Sliced green onions or chives

Instructions

Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.

Sauté the Aromatics

Add butter to the pot. Once melted, add the diced onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.

Make the Roux

Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.

Add Broth and Potatoes

Slowly whisk in the chicken broth until smooth. Add the potatoes (cut into even ½-inch cubes). Bring to a gentle simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

Create the Texture

Use a potato masher to lightly mash some of the potatoes, leaving plenty of chunks for a hearty texture.

Add the Dairy

Reduce heat to low. Stir in the milk and heavy cream. Let the soup stop bubbling before adding the sour cream, then stir until smooth.

Add the Cheese

Add the shredded cheddar cheese in handfuls, stirring between each addition until fully melted. Keep heat low and do not boil.

Finish the Soup

Stir in most of the bacon (reserve some for topping). Add salt, pepper, and optional smoked paprika. Stir in the lemon juice or vinegar right before serving to brighten the flavor.

Serve

Ladle into bowls and top with remaining bacon, shredded cheese, sour cream, and green onions.

Notes

🥔 Best Potatoes for Loaded Baked Potato Soup

For the best creamy loaded baked potato soup, use russet potatoes. They soften beautifully while cooking and create a naturally thick, velvety texture. Avoid waxy potatoes like red or Yukon gold if you want that classic hearty, fluffy consistency.

🧀 How to Prevent Grainy Cheese in Potato Soup

To keep your cheesy potato soup smooth and creamy, always use freshly shredded sharp cheddar cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Add cheese slowly over low heat and stir continuously for a perfectly melted finish.

🥣 How to Get the Perfect Thick and Creamy Texture

For the ideal thick potato soup, mash only part of the potatoes after cooking. This creates a creamy base while leaving chunks for that signature loaded baked potato texture. Avoid over-mixing, which can make the soup gluey.

🔥 How to Avoid Curdling in Creamy Potato Soup

When making loaded baked potato soup with sour cream, reduce the heat before adding dairy. Let the soup cool slightly before stirring in sour cream to prevent curdling and ensure a smooth, rich texture.

⚖️ How to Adjust Soup Thickness

If your soup is too thick, add a splash of milk or broth until you reach your desired consistency. If it’s too thin, let it simmer longer or mash more potatoes to naturally thicken the soup.

🧂 How to Properly Season Potato Soup

Potatoes absorb a lot of salt, so taste and adjust seasoning at the end. Adding enough salt is key to making your loaded potato soup recipe flavorful rather than bland.

🍋 Secret Ingredient for Better Flavor

A small amount of lemon juice or vinegar added at the end brightens the soup and balances the richness. This simple step enhances all the flavors without making the soup taste acidic.

🥓 How to Keep Bacon Crispy

For the best texture, stir most of the bacon into the soup but reserve some for topping. Adding bacon on top keeps it crispy and gives your loaded baked potato soup that classic finish.

⭐ Optional Upgrade for True Baked Potato Flavor

For a deeper, more authentic flavor, bake or microwave 1–2 extra potatoes separately, mash them, and stir them into the soup before serving. This enhances the true baked potato taste.

🧊 Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the soup. Avoid boiling to maintain a smooth texture.