Cold nights in our house have a smell — bacon sizzling, butter melting, and something creamy bubbling on the stove. That smell means this soup is happening, and the kids know it before they even walk into the kitchen.
What I love about this loaded baked potato soup is that it's genuinely filling — not "filling if you have bread and salad and two other things" filling, but actually a complete meal in a bowl. The roux gives it body, the bacon drippings build the base flavor, and the partial blend at the end is what separates it from a thin potato broth. I've made versions without the blend step and they were fine, but this one is better. Noticeably better.
My husband eats this with a thick slice of sourdough on the side. Saad wants crackers crushed directly into his bowl, which I've stopped fighting. Zainab picks out any visible onion pieces but drinks the soup happily, so I call that a win. I usually make a full pot on Sunday and we eat it through Monday too — it actually tastes better the next day once everything settles. If you like cozy one-pot dinners, you might also want to check out my Creamy Mushroom Chicken and Wild Rice Soup — same kind of energy, different flavor entirely.
One thing to know before you start: this recipe uses raw diced potatoes (not pre-baked), so the simmering time matters. Don't rush it. Give the potatoes the full 20 minutes to get truly tender — if they're still slightly firm when you blend, you'll end up with a grainy texture instead of that creamy, slightly chunky consistency you're going for.
Why You'll Love This Recipe
- One pot, real cleanup: Everything from the bacon to the finished soup happens in a single large pot. I cook the bacon first, set it aside, and build the whole soup in the same pot using the drippings — that's where a lot of the flavor comes from. Less washing up means I'm not still in the kitchen at 9pm.
- Toppings make it yours: The soup base is creamy and savory on its own, but the toppings are what make it feel "loaded." Crispy bacon, extra cheddar, sour cream, green onions — everyone can pile on what they like. In my house that means two very different bowls for two very different kids, and nobody complains.
- Grocery staples only: Russet potatoes, bacon, butter, flour, broth, milk, cheddar, sour cream. Nothing here requires a special trip to a specialty store. I've made this with whatever cheese I had in the fridge — once it was a mix of cheddar and Monterey Jack — and it worked perfectly fine.
- Leftovers are genuinely good: I make a full pot knowing we'll have it the next day. The flavors deepen overnight and the soup thickens slightly in the fridge — just add a splash of broth or milk when reheating and it comes right back together. Saad has been known to eat it cold, straight from the container, which I don't fully understand but I'll take it.
- Adaptable base recipe: Want it meatless? Skip the bacon, use vegetable broth, and sauté your onions in butter. Want it spicier? A pinch of cayenne goes in with the roux. Want it extra thick? Mash more of the potatoes. The base recipe is solid, and it takes changes well.
Ingredients
- 6 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1½ cups milk
- ½ cup sour cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 3 green onions, sliced (for garnish)
Directions
- Step 1: Cook the bacon — In a large heavy pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, but leave the drippings in the pot. Those drippings are flavor — don't throw them out.
- Step 2: Sauté the vegetables — Add the diced onion and minced garlic directly into the bacon drippings. Cook over medium heat for about 4-5 minutes until soft and translucent. Stir occasionally so nothing burns on the bottom.
- Step 3: Build the roux — Add the butter to the pot and let it melt into the onions. Sprinkle in the flour and stir everything together into a thick paste. Cook it for 1-2 minutes, stirring constantly — this cooks out the raw flour taste and gives the soup its body.
- Step 4: Add broth and potatoes — Slowly whisk in the chicken broth, adding it gradually while stirring to avoid lumps. Add the diced potatoes. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are completely tender when pierced with a fork.
- Step 5: Blend partially — Use a potato masher or an immersion blender to mash roughly half the potatoes directly in the pot. You want a thick, creamy base with some chunks still visible. If you don't have an immersion blender, just mash with a fork or regular masher — it works fine.
- Step 6: Add the dairy — Stir in the milk, sour cream, and half of the shredded cheddar cheese. Keep the heat low and stir until the cheese melts and everything is smooth and creamy. Taste and season with salt and pepper. Simmer for another 5 minutes.
- Step 7: Serve and top — Ladle into bowls and top with the reserved crispy bacon, the remaining cheddar cheese, and sliced green onions. Add a small dollop of extra sour cream if you like. Serve hot.
Tips for Success
- Use russet potatoes, not waxy ones: I tried this once with Yukon Gold potatoes because that's what I had, and the texture was noticeably different — less starchy, less body, and the soup felt thinner even with the same amount of flour. Russets break down into the soup the way you want them to. Stick with russets.
- Don't rush the roux: A minute or two on the flour-butter paste might seem like nothing, but skipping it means you'll taste raw flour in the finished soup. Cook it until it smells slightly nutty and looks pale golden. That's when it's ready for the broth.
- Add broth gradually: Pour the chicken broth in slowly — a splash at a time at first — while whisking constantly. If you dump it all in at once, the roux seizes and you get lumps that are annoying to fix. Take 30 seconds to add it slowly and the soup stays perfectly smooth.
- Keep the heat low when adding dairy: Once the milk, sour cream, and cheese go in, keep the heat at a low simmer. High heat can cause dairy to curdle or the cheese to turn grainy rather than melting smoothly. Low and slow for those last 5-10 minutes makes all the difference.
- Season at the end, not just at the beginning: Potatoes absorb salt as they cook, and the bacon and cheese both add saltiness too. I always taste the soup after the dairy goes in before I add any final salt. More than once I've realized it needed almost nothing extra.
Variations
- Vegetarian version: Skip the bacon entirely and swap the chicken broth for vegetable broth. Sauté the onions and garlic in 2 tablespoons of butter instead. The soup is still creamy and hearty — the bacon just adds smokiness, so you could also add a small pinch of smoked paprika to compensate.
- Spicy version: Stir in ½ teaspoon of cayenne pepper with the roux, or add a diced jalapeño with the onions. My husband always shakes hot sauce over his bowl at the table, but building the heat into the soup itself gives a more even warmth throughout.
- Extra cheesy: Add ½ cup of pepper jack or smoked gouda alongside the cheddar for a deeper, more layered flavor. Smoked gouda especially pairs really well with the bacon — it sounds like it would be too much, but it's genuinely great.
- Add more vegetables: A cup of frozen corn stirred in right before the dairy is one of my favorite additions — it adds sweetness and a little color. You could also add diced carrots in with the potatoes and simmer them together. Works well if you want to stretch the pot further.
- Slow cooker method: Sauté the bacon, onions, and garlic first (don't skip this — the drippings matter), then transfer everything to a slow cooker with the broth and potatoes. Cook on low for 6 hours. Make the roux separately on the stovetop, whisk it in during the last 30 minutes, then add the dairy. It's more steps but if you want a set-and-forget version for busy days, it works. Similar idea to how I make my Crock-Pot Butternut Squash Soup.
Serving and Storage
Serving
Serve hot, straight from the pot. Have all the toppings laid out so everyone can load their own bowl — bacon, extra shredded cheddar, sour cream, and green onions. Crusty sourdough or a simple potato-heavy side dish alongside works well if you want something more substantial, though honestly the soup on its own is plenty filling. I usually set out a small pitcher of extra chicken broth on the table so anyone who wants a thinner consistency can adjust their own bowl.
Storage
Store in an airtight container in the fridge for up to 4 days. The soup thickens considerably once cold — when reheating, add a splash of milk or chicken broth (a few tablespoons is usually enough) and warm it over low heat, stirring occasionally. Don't microwave on high or the dairy can separate. For freezing: this soup can be frozen, but the dairy tends to separate slightly when thawed. If you plan to freeze it, I'd suggest freezing after the potato-broth stage and adding the milk, sour cream, and cheese fresh when you reheat. Store frozen for up to 2 months.
Frequently Asked Questions
Can I use leftover baked potatoes instead of raw diced potatoes?
Yes, and it actually cuts your cooking time significantly. Chop the already-baked potatoes into chunks and add them after the roux and broth are combined — you only need about 5 minutes of simmering instead of 20. The texture will be slightly different since baked potato flesh is softer, but the soup still works well. Skip the long simmer and go straight to the blending step.
Can this soup be frozen?
It can, but dairy-based soups are tricky in the freezer. The milk and sour cream tend to separate when thawed, leaving a grainy or watery texture. My workaround: freeze the soup after the potato-broth stage, before the dairy goes in. When you're ready to eat, thaw it, reheat it gently, and stir in the milk, sour cream, and cheese fresh. It comes out much better that way.
How do I make this soup gluten-free?
Swap the all-purpose flour for a gluten-free 1:1 flour blend (Bob's Red Mill makes a good one, available at most Walmart or Kroger stores) or use cornstarch instead. If using cornstarch, mix 2 tablespoons with a little cold water first to make a slurry, then whisk it into the broth after the potatoes are cooked. It thickens quickly, so stir as you add it.
What's the best cheese for this soup?
Sharp cheddar is my go-to because it melts smoothly and has enough flavor to come through even with all the other toppings. Pre-shredded cheese from a bag works in a pinch but sometimes has additives that prevent it from melting as cleanly — if you have 5 extra minutes, shredding from a block is worth it. Monterey Jack, smoked gouda, or pepper jack all work well mixed in with the cheddar too.
Can I make this soup ahead of time?
Absolutely — it actually tastes better the next day. Make the full soup, let it cool completely, then store it in the fridge for up to 2 days before serving. Reheat on the stovetop over low heat with a splash of broth or milk to loosen it back up. Add the toppings fresh when serving, not in advance — bacon gets soggy and cheese clumps if you store them in the soup.
LOADED BAKED POTATO SOUP
Ingredients
- 6 large russet potatoes peeled and diced
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups milk
- ½ cup sour cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 3 green onions sliced (for garnish)
Instructions
Cook Bacon:
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
Sauté Vegetables:
- Add diced onion and garlic to the bacon drippings. Cook until soft and translucent.
Make Roux:
- Stir in butter until melted. Sprinkle flour over vegetables and stir to form a roux. Cook for 1-2 minutes.
Add Broth and Potatoes:
- Slowly whisk in chicken broth. Add diced potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
Blend Soup:
- Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
Add Dairy:
- Stir in milk, sour cream, and half of the shredded cheddar cheese. Cook until cheese melts and soup is creamy. Season with salt and pepper.
Serve:
- Ladle soup into bowls and top with crispy bacon, remaining cheddar cheese, and green onions.
Notes
Soup can be prepared up to 2 days in advance and refrigerated. Reheat gently on the stove. Customizing the Flavor:
Add a pinch of smoked paprika or cayenne pepper for a spicy kick. Serving Suggestions:
Serve with crusty bread or a fresh green salad. Allergy-Friendly Options:
Use gluten-free flour to make it gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat.
This soup has become one of those reliable constants in my kitchen — the one I reach for when the weather turns cold, when I have no plan for dinner, or when I want something that feels genuinely satisfying without a lot of effort. It's not a recipe I fuss over. I make it on autopilot now, which is how I know it's a keeper.
The thing I come back to most is how the bacon drippings anchor the whole base. I've seen versions of this soup that start with olive oil and call it a day — and they're fine — but building on the bacon fat gives you a depth that's hard to replicate otherwise. It's one of those small things that makes a real difference in the finished bowl.
If you want another soup to rotate into your cold-weather lineup, my Creamy Mushroom Chicken and Wild Rice Soup is a good one — completely different flavor profile but the same kind of one-pot, minimal-fuss approach. Between the two, I've got most of fall and winter covered.
Make a full pot, set out the toppings, and let everyone load their own bowl. That's the whole plan. 🥣🧀✨
If you made this and liked it, here are a few more recipes from my kitchen worth trying:
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