★★★★★

Baked Potato Soup Recipe | Creamy Loaded Comfort Food

By Norma Ector · Updated June 17, 2026

This baked potato soup is creamy, hearty, and topped with bacon, cheddar, and green onions for a comforting bowl of classic **loaded potato soup**.

Prep15 minutes

Cook35 minutes

Total50 minutes

Servings6

Jump to Recipe

There are some evenings when you want a bowl of soup that feels like a soft blanket, and this is one of them. It has the kind of creamy texture that settles in warmly, with smoky bacon, sharp cheddar, and tender potato in every spoonful. If you’ve ever wanted comfort food that still feels simple enough for a weeknight, this is a good place to start. And yes, you can absolutely make it without fuss.\n\nThis baked potato soup brings together all the flavors people love about a loaded baked potato, only in a spoonable, cozy version. The potatoes are baked first, which gives the soup a fuller, deeper flavor than if you just boiled them. One thing that can go wrong is a lumpy base when you add the broth too quickly; the fix is simple—whisk it in slowly so the roux stays smooth. Once everything comes together, you get a creamy loaded potato soup with that familiar mix of cheddar, sour cream, and bacon that feels right at home on a cool night.\n\nBelow, you’ll find the ingredient notes, clear step-by-step guidance, and all the details you need to make it confidently. Ready to get that pot on the stove?

Why My Recipe

Baking the potatoes first gives the soup a richer, more potato-forward flavor.
The roux, milk, and cream create a smooth, creamy base without feeling heavy.
Sharp cheddar, bacon, and green onions bring classic loaded potato flavor.
You can leave some potato chunks for a more satisfying texture.
It uses familiar ingredients you can find at any regular grocery store.

Norma Ector

Ingredient Notes

4 large russet potatoes, scrubbed: Russet potatoes give the soup a fluffy, classic baked potato texture. Yukon Gold potatoes also work well if that’s what you have.
2 tablespoons olive oil or butter: Either works for cooking the onion base. Butter adds a little richness; olive oil keeps it lighter.
1 medium yellow onion, diced: The onion softens into the base and adds gentle sweetness as it cooks.
2 cloves garlic, minced: Garlic adds depth, but it only needs a short cooking time so it doesn’t burn.
1/4 cup all-purpose flour: This helps thicken the soup once the liquid goes in.
3 cups chicken broth: This adds savory flavor. For a vegetarian version, use vegetable broth instead.
2 cups milk: Milk creates the creamy body of the soup.
1 cup heavy cream: Heavy cream gives the soup its rich, velvety finish.
1 teaspoon salt, plus more to taste: Seasoning is important here because potatoes absorb salt. Taste before serving and adjust as needed.
1/2 teaspoon black pepper: Black pepper adds a little warmth and balances the creamy base.
1/2 teaspoon smoked paprika, optional: Optional, but it adds a subtle smoky note that works nicely with bacon.
1 cup shredded sharp cheddar cheese: Sharp cheddar gives the soup a bolder flavor than mild cheddar.
1/2 cup sour cream: Sour cream adds tang and helps make the soup taste like a loaded baked potato.
4 slices bacon, cooked and crumbled: Bacon adds salty crunch and classic loaded potato flavor. Omit it for the vegetarian version.
2 green onions, thinly sliced: These bring freshness and a mild onion bite for the topping.
Additional shredded cheese, for serving: A little extra cheese on top melts into the hot soup and adds more richness.
Optional toppings: extra sour cream, chives, or black pepper: These finishing touches make each bowl feel a little more special.

Instruction Steps

Start by baking the potatoes at 400°F until they are fully tender. This step gives the soup that true baked potato flavor, so don’t rush it. Once they’re cool enough to handle, split them open and scoop the flesh into a bowl.
While the potatoes bake, warm the oil or butter in a large pot over medium heat. Add the onion and cook it until it softens and turns fragrant, then stir in the garlic briefly so it perfumes the base without browning.
Sprinkle the flour over the onion mixture and keep stirring for a minute or two. You’re building a light roux here, and that is what helps the soup thicken later.
Slowly pour in the chicken broth while whisking so the mixture stays smooth. After that, add the milk and heavy cream, then bring everything to a gentle simmer instead of a hard boil.
Add the baked potato flesh to the pot. Use a spoon or potato masher to break up some of the potatoes, but leave a few small pieces intact so the soup has a nice, hearty texture.
Season the soup with salt, pepper, and smoked paprika if you’re using it. Let it simmer gently for 10 to 15 minutes, stirring now and then, until it thickens and heats through.
Stir in the cheddar cheese and sour cream until they melt into the soup. Taste it at this point and adjust the seasoning if needed, since potatoes often need a little extra salt.
Ladle the soup into bowls and finish with bacon, green onions, extra cheese, and any other toppings you like. Serve it warm so the cheese stays melty and the texture stays creamy.