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Creamy Loaded Baked Potato Soup Recipe

This Loaded Potato Soup is ideal for chilly evenings — rich, creamy, and deeply comforting.

two bowls of Loaded Potato Soup with toppings

Loaded Potato Soup

Potato soup is one of my favorite comfort foods. When it’s on a menu, I rarely pass it up. I prefer it thick and creamy rather than thin and brothy, and I always want plenty of toppings. This recipe delivers on flavor, texture, and the classic “loaded” toppings that make potato soup so satisfying.

🛒Ingredients needed:

  • bacon
  • russet potatoes
  • yellow onion
  • flour (all-purpose)
  • milk
  • chicken broth
  • salt and freshly ground black pepper
  • grated cheddar cheese
  • green onions

✏️How to make Loaded Potato Soup:

*The complete printable recipe with exact ingredient amounts and notes appears in the recipe card below.

  1. Slice the bacon into pieces about ½ inch wide. In a large saucepan over medium heat, cook the bacon until crispy. Use a slotted spoon to transfer the bacon to paper towels to drain.
  2. Add the potatoes and onion to the bacon grease and cook, stirring, for about 5 minutes, until the onion is tender.
  3. Sprinkle the flour over the potatoes and onions and stir to coat. Continue cooking and stirring for 2 minutes to eliminate the raw flour taste.
  4. Add the milk, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer gently, uncovered, for 25 minutes. Stir every few minutes to prevent sticking and promote even cooking.
  5. After simmering, either stir in some of the toppings to melt into the soup or serve individual bowls and garnish with shredded cheddar, chopped green onions, and crispy bacon.

Loaded Potato Soup in a white bowl

➡️Recipe Tips:

  • You can mix the toppings directly into the soup for a fully blended dish, or set the cheddar, green onions, and bacon in bowls so everyone can add their preferred amount at serving time.
  • If you add the cheese into the hot soup, it will melt smoothly and make the broth even creamier.
  • Try Yukon Gold or red potatoes for a slightly different texture and flavor; if using waxy potatoes, leaving the skins on adds color and nutrients.

✔️What to serve with Loaded Potato Soup:

  • A simple green salad brightens the meal and balances the richness of the soup.
  • Crisp bread, crusty rolls, or hollowed bread bowls are great for dipping and make the soup feel extra hearty.
  • If you enjoy beer, a light amber ale pairs nicely with the savory, smoky flavors of the bacon and cheddar.

close up of Loaded Potato Soup on a spoon

★How to Store:

Store leftovers in a tightly sealed container. The soup will keep 3 to 4 days in the refrigerator or up to 2 to 3 months in the freezer. Thaw in the refrigerator overnight before reheating and stir well while warming to restore a smooth consistency.

❤️Why I love this recipe:

  1. It’s indulgent and satisfying — perfect for warming up on cold nights.
  2. The recipe cooks the potatoes directly in the soup, so there’s no need to pre-cook them and they retain a pleasant texture.
  3. Even picky eaters tend to enjoy this one; the mix of creamy base and crunchy, salty bacon is hard to resist.

Potato soup recipe ideas:

  • Potato Sausage and Kale Soup
  • Sweet Potato Soup with bacon and crispy sage
  • Potato Leek Soup
  • Broccoli Potato Soup
  • Crockpot Potato Soup for an easy slow-cooker option
loaded potato soup
5 from 2 votes

Loaded Potato Soup

By Lori Lange
This soup is hearty enough to be a main dish.
Prep: 15
Cook: 30
Total: 45
Servings: 6 servings
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Ingredients

  • 8 slices bacon
  • 4 large russet potatoes (peeled and cut into ½ inch cubes)
  • ½ small (about ⅓ cup chopped) yellow onion
  • ¼ cup all-purpose flour
  • 3½ cups milk
  • 2 cups chicken broth
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup chopped green onions

Instructions 

  • Slice the bacon into ½-inch pieces. Cook in a large saucepan over medium heat until crispy, then drain on paper towels.
  • Add potatoes and onion to the bacon grease and cook, stirring, until the onion is tender, about 5 minutes.
  • Stir in the flour to coat the potatoes and onions; cook for 2 minutes, stirring constantly.
  • Pour in the milk and chicken broth, then add salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, for 25 minutes, stirring occasionally.
  • Serve topped with shredded cheddar, chopped green onions, and the reserved crispy bacon, or stir some toppings into the pot to melt into the soup.

Nutrition

Serving: 1serving, Calories: 506kcal, Carbohydrates: 57g, Protein: 19g, Fat: 23g

Nutrition information is automatically calculated and should be used as an approximation.



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