Baked Potato Soup

If you’re a fan of loaded baked potatoes, this loaded baked potato soup is just like that, only better because it’s warm, creamy, and spoonable. Imagine crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh chives all melted into a rich, satisfying broth. No fuss, just pure comfort that comes together quickly—perfect for a chilly weeknight or a laid-back weekend meal.

This recipe yields about 2½ quarts (roughly 10 cups) of soup, enough to serve 8 family members or friends. You can make it chunky, preserving those potato bits, or go smooth and silky by blending it with an immersion blender. Scroll down for my full recipe card, step-by-step photos, and all my favorite tips, variations, and storage ideas so this loaded baked potato soup becomes one of your go-to comfort meals all season long.

Comfort, Flavor, and Ease

This loaded baked potato soup nails every bit of that classic baked potato flavor you love—creamy, cheesy, savory, with crispy bacon bits and fresh chives on top. It’s warm and filling, but also super straightforward to make. If you’d like a spicier spin on potato soup, try Cajun Potato Soup. Craving another ultra-creamy, bacon-and-cheddar bowl? Check out Bacon Cheddar Gnocchi Soup.

• Loads of that classic comfort food flavor in every spoonful.
• Thick, creamy broth with a bit of potato texture; you can blend it as smooth or chunky as you like.
• Quick and easy prep: potatoes steam while bacon cooks, so everything comes together in under an hour.
• Perfect for leftovers: this soup stores really well in the fridge or freezer, making busy weeknights easier.

Ingredients You’ll Need

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt (for boiling potatoes)
• 6 slices thick-cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 Tablespoons butter
• ¼ cup all-purpose flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese (best if shredded fresh from a block)
• 1/8 cup finely diced chives (for garnish)

Step-by-Step Directions

1. Shred cheddar from a block and measure sour cream and half and half; let them sit at room temperature.
2. Cut bacon into 1-inch pieces.
3. Cook bacon low and slow in a large pot, turning occasionally, until crisp; set bacon aside and leave about 2 tablespoons drippings in the pot.
4. Peel potatoes and cut into 1-inch cubes.
5. Place potatoes in a stockpot with about 1 inch of water covering them, add ¾ teaspoon salt, bring to a gentle boil and cook about 20 minutes until very tender; drain and gently mash, then set aside.
6. Add diced onion to the pot with drippings and cook over medium heat until softened, about 5 minutes.
7. Add minced garlic and butter; cook about 1 minute until fragrant and melted.
8. Whisk in the flour, stirring constantly for 1 minute to cook out the raw flour taste.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
10. Slowly stir in the half and half, bring the mixture to a gentle boil, then reduce heat to a simmer.
11. Add the mashed potatoes, then stir in the sour cream and black pepper.
12. Remove the pot from heat; if desired, blend the soup with an immersion blender or in batches until smooth.

13. Gradually add the shredded cheddar, stirring until melted and smooth (ensure the soup isn’t boiling).

    

14. Fold in the crispy bacon pieces.
15. Sprinkle chopped chives on top.

Smart Tips for Success

• Skip bagged shredded cheese because it contains cellulose, which keeps it from melting smoothly. Freshly shredded cheese from a block is your best bet for that creamy, melty texture (see the technique in Mac and Cheese Soup).
• You can swap half and half for milk if you want, but expect a thinner broth. To keep milk from curdling, warm it in the microwave for about 45 seconds before stirring it in.
• If you’re out of sour cream or want a lighter option, plain Greek yogurt makes a great substitute.
• Cooking the potatoes separately in salted boiling water while the bacon cooks is a time-saver and helps reduce extra starch. This keeps the soup from becoming gluey.
• Using an immersion blender to blend the soup ruins the texture for some, but I love it for a silky finish. For another creamy, blended potato variation, see Creamy Potato & Hamburger Soup. If you blend, the soup looks thinner at first but thickens nicely as it cools.

Flavor Variations and Swaps

• For a lighter version, use whole milk instead of half and half, and warm it briefly before adding to avoid curdling.
• Substitute sour cream with plain Greek yogurt for a tangier soup that’s packed with protein.
• Mix up the cheese! Smoked gouda, Gruyère, or pepper jack add fun twists to the flavor. For a garlic-Parmesan spin that pairs beautifully with potatoes, take cues from creamy crockpot garlic Parmesan chicken and potatoes.
• Swap bacon for turkey bacon, diced ham, or cooked sausage if you want a different meat flavor.
• Vegetarian? No problem! Skip the bacon, use vegetable broth, and add a pinch of smoked paprika or a drop of liquid smoke to keep that smoky vibe.
• For extra veggie goodness, stir in cooked broccoli, corn, or roasted red peppers. (The broccoli and sausage combo is a delicious variation—try it with honey-garlic kielbasa and veggies.)
• You control the texture: leave your potatoes chunky for a rustic feel or blend for a smooth, creamy bowl.

Storage, Freezing, and Reheating

• Store your loaded baked potato soup in an airtight container. It keeps well in the fridge for up to 3 days or in the freezer for up to 3 months—perfect for meal prep or busy nights! For another quick, comforting option on hectic evenings, try the Korean Ground Beef Bowl (25-Minutes): Easy & Delicious Comfort.

Common Questions Answered

• Can I use milk instead of half and half? Yes, you can! Just keep in mind milk makes a thinner broth. I recommend warming the milk a bit before adding it slowly while stirring to prevent curdling.
• Can I make this ahead or freeze it? Absolutely! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop.
• Why avoid bagged shredded cheese? Bagged shredded cheese often contains anti-caking agents that stop it from melting smoothly. Shredding your cheese fresh from a block gives you that perfect creamy melt.
• How do I make this soup smooth versus chunky? For a smooth soup, blend with an immersion blender or in batches after cooking. For chunky soup, mash potatoes lightly and stir them in without blending. Prefer a meatier, ultra-hearty take? Try our Creamy Potato & Hamburger Soup.
• Will the soup thicken when it cools? Yes, it will. The potato starch and dairy thicken it as it rests. If it’s too thick when reheating, thin it with warm chicken broth or milk a little at a time.
• Can I make this vegetarian? Yes! Just skip the bacon, swap chicken broth for vegetable broth, and add a little smoked paprika or liquid smoke for a smoky flavor. Use the same dairy or dairy substitutes to finish.
• Any tips for reheating? Warm gently over low heat, stirring often. If the soup gets too thick, add a splash of warm broth or milk to loosen it up.
• Are russet potatoes required? Russets are best for their starchy quality, giving you a fluffy mash and thick soup. Yukon Golds work too and give a creamier, less fluffy texture.