Loaded Baked Potato Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Loaded baked potato soup is basically a baked potato that has stopped pretending it can hold itself together. Russet potatoes, bacon, cheddar, sour cream, green onions, and cream all show up, but the soup only works if the base underneath them is more than hot dairy with potato chunks floating around.

Onion cooks in butter first, garlic follows, then flour gets a full minute in the pot before chicken broth and cubed russets go in. Once the potatoes are very tender, mash some directly in the soup. That releases starch and gives the broth natural body while leaving enough chunks to remind you what dinner is supposed to be. Heavy cream, cheddar, and sour cream go in after the potatoes are soft, over gentler heat, so the cheese melts smoothly instead of turning the pot into a dairy science demonstration. Then load the bowls the same way you would a baked potato: more cheddar, bacon crumbles, sour cream, and sliced green onions. The toppings are not subtle, and they should not be. This is potato soup wearing every accessory it owns. Thick, smoky, cheesy, and substantial enough that nobody is going to ask where the sandwich is.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

5 large russet potatoes, peeled and cubed
6 slices bacon, cooked and crumbled
6 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1 small onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
Green onions, for serving

Instructions

1Melt butter in a Dutch oven over medium heat. Cook onion 4 minutes. Add garlic and cook 30 seconds.
2Sprinkle in flour and stir 1 minute.
3Add broth and potatoes. Bring to a boil, then simmer 15 minutes until potatoes are very tender.
4Mash some potatoes with a potato masher for a chunky texture (or blend partially for smoother).
5Stir in cream, 1 cup cheddar, sour cream, salt, and pepper. Heat until cheese melts.
6Ladle into bowls. Top with remaining cheddar, bacon crumbles, sour cream, and green onions.

Nutrition Information

Estimated per serving: 1 of 4 servings.

830Calories

27 gProtein

58 gCarbohydrates

56 gTotal Fat

33 gSaturated Fat

6 gFiber

7 gTotal Sugars

2340 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Leave some potato chunks for texture. Fully smooth potato soup feels like baby food.
Russet potatoes break down and thicken the soup naturally. Waxy potatoes stay too firm.
Load up the toppings — this soup is named loaded for a reason.

Substitutions

heavy cream → evaporated milk for lighter Less rich but still creamy.

cheddar cheese → Velveeta for ultra-smooth melting Melts into the soup seamlessly.

sour cream → Greek yogurt for higher protein Nearly identical tang.

Storage Instructions

Refrigerate for up to 4 days. The soup thickens — add broth when reheating.

Make Ahead

Make the base soup ahead. Add toppings fresh when serving.

Freezing

Yes, but for the best texture freeze the cooked base of Loaded Baked Potato Soup before adding delicate dairy when the method allows. Cool the base promptly, freeze airtight, thaw in the refrigerator, then finish the recipe while reheating.

Frequently Asked Questions

Can I make this ahead of time?

Make the base soup ahead. Add toppings fresh when serving.

How do I store the leftovers?

Refrigerate for up to 4 days. The soup thickens — add broth when reheating.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include heavy cream → evaporated milk for lighter; cheddar cheese → Velveeta for ultra-smooth melting; and sour cream → Greek yogurt for higher protein.