Baked Potato Soup

Honestly, this should have been the very first recipe I shared here — it’s just that good. Loaded baked potato soup like this is pure comfort in a bowl, and I’m picky when it comes to my soups! But this one nailed it and quickly became my go-to for cozy dinners.

It hits every note I love about a loaded baked potato: bacon, chives, plenty of cheddar, butter, that creamy potato goodness — all in soup form.

Plus, I have some handy PRO Tips that make this recipe foolproof. But before that, check out how quick and easy it comes together:

If you’re the kind of person who loves a loaded baked potato but wishes it was a soup you could dive into, you’re going to fall in love with this loaded baked potato soup. It’s got that rich, creamy broth filled with tender potatoes, melty cheddar cheese, tangy sour cream, and crispy bacon and fresh chives sprinkled on top—without any fuss.

This recipe is forgiving and fast—the prep takes just about 10 minutes and the soup cooks for roughly 35 minutes, making about 8 big bowls of comfort. The instructions are straightforward, and I share PRO Tips like why cooking your potatoes separately makes a better soup and how to keep your cheese silky smooth. You can blend it for a luscious, smooth bowl or leave it chunky and homey. There are also notes on storing, freezing, and reheating to make life easier for busy nights.

Keep scrolling for the full recipe card with ingredients and detailed steps. Stick around for photos and troubleshooting advice so you get that creamy, flavorful soup every single time.

What Makes It Special

This loaded baked potato soup packs everything you adore about a loaded baked potato, only now it’s spoonable and warm. Expect a thick, creamy broth, soft potato chunks, gooey cheddar, tangy sour cream, salty bacon bits, and fresh chives on top. The best part? It’s made with everyday ingredients and a simple method that anyone can tackle. Plus, it’s super flexible: blend it smooth or keep it chunky, prep ahead, reheat, or freeze leftovers—it’s all easy and delicious.

• Comfort food at its finest — perfect for chilly weeknights or any time you need a hug in a bowl.
• Keeps that classic loaded baked potato flavor front and center.
• Uses simple pantry staples with an easy, no-fuss process.
• Make ahead or freeze to save time on busy days.

Ingredients You’ll Need

• 4 large russet potatoes, about 2 lbs.
• ¾ teaspoon salt
• 6 slices thick-cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 Tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1/8 cup chives, finely chopped

How to Make It

1. Shred the cheese from a block and measure sour cream and half-and-half; leave them at room temperature.
2. Cut bacon into ~1-inch squares.
3. Cook bacon low and slow in a large pot, turning occasionally, until crispy; remove bacon and reserve about 2 tablespoons drippings in the pot.
4. Peel and dice potatoes into 1-inch cubes, place in a pot, cover with about 1 inch of water, add salt, and gently boil until fork-tender, about 20 minutes; drain and mash gently, then set aside.
5. Add diced onion to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes.
6. Stir in minced garlic and butter and cook for 1 minute.
7. Whisk in the flour and stir continuously for 1 minute to cook out the raw flour taste.
8. Pour in the chicken broth, scraping the bottom of the pot to loosen browned bits.

9. Slowly add the half-and-half, bring to a gentle boil, then reduce heat and simmer.

   

10. Stir in the mashed potatoes, then fold in the sour cream and black pepper.
11. Remove the pot from heat and, if desired, blend until smooth with an immersion blender or in batches in a regular blender.
12. Slowly add the shredded cheese a little at a time, stirring until melted and smooth.
13. Top the soup with the reserved crispy bacon and chopped chives.

Pro Tips for Best Results

• Steer clear of bagged shredded cheese—it usually has additives that stop the cheese from melting perfectly creamy in your soup.
• Got milk instead of half and half? You can use it! The soup will be a little thinner, so just warm the milk for about 45 seconds before adding it to stop it from curdling. For more tips on keeping creamy soups silky, see our Creamy Potato Soup.
• Swap sour cream for plain Greek yogurt if you want a little tang with less fat, it works beautifully.
• Cook your potatoes separately in water instead of adding them straight to the soup. This cooks them evenly while the bacon is crisping and helps reduce excess starch that can make the soup gluey. Prefer a set-it-and-forget-it method? Try our Easy Crockpot Potato Soup Recipe.

Mix-Ins and Substitutions

• Vegetarian? Leave out the bacon and add 2 teaspoons smoked paprika or a few drops of liquid smoke with olive oil to get that smoky vibe. Swap the chicken broth for veggie broth to keep it meat-free.
• Try using real baked potatoes: roast or microwave whole russets, scoop out the flesh and add that instead for a richer baked potato flavor.
• Dairy options: Use milk for a lighter broth or swap sour cream for plain Greek yogurt as mentioned in the tips. If you need a fully dairy-free option, try our Creamy Vegan Asparagus Soup (Dairy Free).
• Cheese swaps: Sharp white cheddar, Monterey Jack, or Gruyère all melt nicely and add interesting flavor notes. Always shred from a block for the best melt.
• Gluten-free? Skip the flour and use a cornstarch slurry (1–2 tablespoons mixed with cold water) during the simmer to thicken instead.
• Extra add-ins: Stir in some corn kernels, cooked ham, or sautéed mushrooms to mix up textures and flavors. For a crunchy topper, add crispy air-fried cauliflower.

Storing and Reheating Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months to enjoy later without fuss—if you like stocking the freezer with cozy soups, try our Creamy Roasted Pumpkin Soup.

Common Questions Answered

• Can I make this loaded baked potato soup ahead of time? Absolutely! Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. When reheating, warm gently on the stove and stir in a splash of broth or milk if it thickens too much.
• Is it okay to use milk instead of half and half? Yes, you can! Just keep in mind the broth will be thinner. To avoid curdling, warm the milk briefly before mixing it in like I suggest in the PRO Tips.
• How do I keep the cheese smooth and creamy instead of grainy? The key is shredding cheese from a block, never using pre-shredded bags. Add it gradually when the soup is warm but not boiling, and stir until it’s melted completely.
• Why did my soup turn gluey? That usually happens when there’s too much potato starch in the mix. Cooking the potatoes separately and draining them—as I recommend here—helps prevent that gummy texture.
• Can I make this vegetarian or dairy-free? For vegetarian, leave out the bacon and swap chicken broth with vegetable broth; add some smoked spices to keep that comforting taste. For dairy-free, use plant-based milks and cream alternatives, plus a dairy-free sour cream substitute—but be aware the texture and richness will be different.
• Any tips for reheating frozen soup? I like to thaw it overnight in the fridge if I can. Reheat slowly on low heat, stirring often. If it becomes too thick, add a little warm broth or milk until it’s just right.