Creamy loaded baked potato soup with real baked potatoes, bacon, and cheddar—easy comfort food that tastes like a loaded spud.
This soup delivers everything you love about a loaded baked potato—smoky bacon, rich creaminess, and sharp cheddar—in one cozy bowl. Baking the potatoes first builds deeper potato flavor, and the simple roux-based base turns it into a thick, satisfying comfort-food dinner.
Why This Recipe Works
- Baked potatoes = bigger flavor (they taste richer than boiled potatoes in soup).
- Bacon-first method builds layers (crispy bacon + rendered fat as the flavor foundation).
- Roux thickens smoothly, so the soup turns creamy without needing complicated steps.
- Half-and-half + cheddar creates that “loaded” richness with a balanced, velvety finish.
- Fresh green onions (or chives) brighten the bowl and keep it from feeling heavy.
Ingredients (& what they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Baking potatoes (Russet, Idaho, or Yukon Gold): The hearty base—starchy potatoes help thicken the soup and make it filling.
- Thick-cut bacon: Adds smoky, salty depth; the rendered fat becomes the cooking base for the aromatics.
- Sweet onion: Builds savory sweetness and rounds out the bacon flavor.
- Garlic: Adds aromatic warmth and boosts the overall “comfort food” flavor.
- All-purpose flour: Turns the bacon fat into a roux, giving the soup body and a creamy texture.
- Low-sodium chicken stock: Provides a savory liquid base so the soup tastes rich, not flat.
- Half-and-half: Creates a creamy mouthfeel and softens the sharpness of the cheese.
- Sharp cheddar cheese: Delivers that classic loaded-baked-potato tang and melts into the soup for extra richness.
- Salt and black pepper: Essential for bringing all the layers into focus.
- Green onions (scallions) or chives: Fresh finish for color, bite, and balance.
How to Make Creamy Loaded Baked Potato Soup
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Bake the potatoes until tender, then scoop out the insides and roughly break them up.
- Cook the bacon until crisp; set it aside and keep the drippings in the pot.
- Sauté onion and garlic in the bacon fat until softened and fragrant.
- Make the roux, then add liquids and simmer until the soup base thickens.
- Stir in potatoes, bacon, and cheddar until melted and creamy, then season to taste and garnish.
Recipe Tips and Tricks
- Bake potatoes ahead and refrigerate—this soup comes together much faster on cooking day.
- Don’t brown the roux: cook just long enough to remove the raw flour taste for the smoothest flavor.
- Add cheese off the hottest heat so it melts silky instead of turning grainy.
- Control thickness easily: simmer longer to thicken, or add a splash more stock to loosen.
- Save some bacon and cheese for the top—it makes each bowl taste truly “loaded.”
Recipe Variations
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Vegetarian: Skip bacon; sauté onion/garlic in butter or olive oil and use vegetable broth.
- Spicy: Use pepper jack in place of cheddar and add diced jalapeños or red pepper flakes.
- Broccoli cheddar: Stir in small broccoli florets near the end and simmer just until tender.
- Lighter option: Use more broth and less half-and-half (your notes already support adjusting this).
Serving Suggestions
- Crusty garlic bread or warm garlic biscuits for dipping.
- Classic cornbread (great with the smoky bacon flavor).
- A simple mixed greens salad with vinaigrette to balance the richness.
New Life for Leftovers
- Turn it into a baked potato “gravy”: reheat and spoon over split baked potatoes, then top with cheddar and green onions.
- Make a casserole base: stir in extra cheddar, add chopped broccoli, top with crushed crackers or breadcrumbs, and bake until bubbly. Serve over rice.
- Use as a creamy sauce: thin slightly with stock and toss with steamed veggies or cooked pasta.
Storage
- Refrigerator: Cool, then store in an airtight container for 3–4 days. Reheat gently over medium-low, stirring often.
- Freezer: Not recommended—cream-based soups can separate after freezing and thawing.
People Often Ask (FAQs)
Do I have to bake the potatoes?
Baking gives the best “loaded baked potato” flavor. If you’re short on time, you can boil, but the flavor won’t be quite as deep.
What potatoes work best for this soup?
Baking potatoes like Russets, Idaho Potatoes, or Yukon Golds work great here.
How do I make it thicker?
Simmer a little longer to reduce, and lightly mash some of the potatoes in the pot to release more starch.
Can I use milk instead of half-and-half?
Yes—milk works, but the soup will be a little less rich. Your recipe notes also explain how to adjust the dairy/broth balance.
What’s the best cheese to use?
Sharp cheddar gives the most “classic loaded” flavor, but you can swap to mild cheddar or Colby Jack if you prefer.
Final Thoughts
If you want a cozy soup that eats like a meal, this creamy loaded baked potato soup delivers: real baked potatoes for depth, bacon for smoky punch, and cheddar for that classic loaded finish. Keep the steps simple up top, let the recipe card handle the details, and you’ll have a reliable comfort-food favorite readers will make on repeat.
Loaded Baked Potato Soup
Ingredients
- 4 large baking potatoes (Idaho, Russet, Yukon Gold) [See Note 1]
- 12 slices thick-cut Wright Brand Bacon Applewood Smoked flavor (about 1/2 package)
- 1/2 medium sweet onion , diced fine
- 1/2 tsp garlic , minced
- 1/2 cup all-purpose flour
- 4 cups chicken stock low sodium [See Note 2]
- 2 cups half and half [See Note 2]
- 8 ounces sharp Cheddar , grated [See Note 3]
- Salt and ground black pepper
- 3 green onions (scallions) chopped, green part only [see note 4]
Optional garnishes
- grated cheese
- bacon
- green onions
- chives
- sour cream
Instructions
- Preheat the oven to 350 degrees F.
- Place the potatoes on a sheet tray or directly onto the oven rack and bake for 45 minutes – or until done. The potatoes are done when a fork or tip of a knife inserted into the potato goes into the center of the potato easily.
- Meanwhile, slice the bacon into thin strips and cook in the bottom of a large, heavy-bottomed soup pot over medium heat until crispy. Remove the bacon from the pot and set aside.
- Into the remaining bacon fat, add the diced onion and sauté until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for another minute.
- Now, add the flour to the onions and garlic and stir to combine. Continue cooking for another minute or two – but do not brown.
- Pour in the chicken stock and milk while you stir well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes.
- While the soup is thickening, slice the potatoes in half lengthwise and then scoop the potatoes out away from the skins and then add them to the soup. With a fork or the back of your spoon, break up the potatoes a bit.
- Add the 3/4 of the bacon pieces (reserving 1/4 for garnish) and half of the grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings well with salt and pepper. Remove from the heat and ladle into bowls. Garnish with extra bacon, grated cheese and green onions.
Notes
Nutrition
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Loved this recipe and it was so easy to make! Better yet, my hubby loved it! Thanks for sharing this recipe.
Love this recipe! I lost my old potato soup recipe and this one is a fantastic replacement!!! (Tastes better!😉👍) Thanks so much!!!!
Does this soup freeze well?
Unfortunately, no. Cream-based soups have a tendency to separate when frozen. It’s still edible but not as appealing.
This is the 4th day of winter that Florida has had! LOL Making this delicious soup for dinner and serving with soft bread sticks. Yummy yummy!
Finally, Baked Potato Soup recipe using actual baked potatoes! I have been doing this for 20 years, and it makes a world of difference in both flavor and texture. Once you try it, you’ll never use boiled potatoes again! Thank you for sharing a fantastic recipe! I make mine just about the same, but I use about 1 and 1/2 cups of yellow onions and 1 and 1/2 cups of chopped celery, but that is just personal preference. Your recipe is perfect for a cold fall or winter dinner.
Thank you, Sally,
This is my daughter’s favorite soup. I also use this same recipe and make it gluten-free now, too.
Awesome post. Thank you so much.
we had a late winter storm out west and this was perfect for our summer snow day.