Easy Baked Potato Soup

If you’re a fan of loaded baked potatoes but want something you can spoon up and feel warm from the inside out, this soup is exactly what you need. It blends those classic flavors—crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh scallions—into one thick, creamy, and comforting bowl. Instead of baking potatoes, we simmer Russets until soft and then use milk and a touch of flour to create a rich, velvety texture.

• Timing & Servings: This recipe takes about 55 minutes from start to finish (15 minutes prep, 40 minutes cooking) and makes enough for 6 hungry people.
• How it comes together: We’ll crisp bacon, sauté onion and garlic in the bacon drippings, whip up a quick roux with flour and milk, simmer tender potatoes in chicken broth, and then finish with the classic baked potato toppings—sour cream, cheddar, and crispy bacon.
• What to expect: A filling, meal-worthy soup that’s easy to tweak depending on your preferences. You can swap out the broth, skip bacon, or try different potatoes. Plus, it reheats beautifully if you save leftovers.

Why You’ll Love It

This loaded baked potato soup is a winner because it transforms all the comforting flavors of your favorite baked potato into an easy, no-fuss dish. Honestly, lots of readers tell me this is the one recipe they’ve been hunting for because it nails that hearty, cozy feeling so well. Plus, it’s straightforward and uses ingredients you probably already have in your kitchen. If you’re craving something even simpler, check out the Easy Potato Soup Recipe.

If you’re wondering, no, we’re not baking the potatoes for this recipe. The cooking method skips that step, opting to simmer them in broth until tender, which not only saves time but makes cleanup a breeze since everything cooks in one pot. Prefer a classic take instead? Try our Baked Potato Soup. I always choose simplicity when the flavor is spot-on, and here it definitely is!

What You’ll Need

• bacon, chopped
• sweet onion (Vidalia) or yellow onion, diced
• garlic
• Russet potatoes (peeled if desired)
• flour
• whole milk
• chicken broth
• sour cream
• sharp cheddar cheese, shredded
• fresh scallions
• salt
• black pepper

How to Make It

1. Chop bacon and cook in a large soup pot until crisp.
2. Scoop out bacon pieces, leaving about half the bacon grease in the pot.
3. Add diced onion to the pot and sweat until soft and fragrant.
4. Stir in flour and cook briefly to remove the raw taste.

5. Slowly whisk in milk until the mixture is smooth and begins to thicken.

   

6. Add chicken broth, potatoes, and garlic to the pot.
7. Scrape browned bits from the bottom of the pot with a spoon.
8. Raise heat until just before boiling, then reduce to a simmer and cook until potatoes are tender.
9. Gently mash some of the potatoes in the pot if you prefer a thicker soup.
10. Stir in sour cream, most of the shredded cheddar, and most of the cooked bacon, saving some for topping.
11. Top soup with scallions, remaining crispy bacon, and reserved cheddar; season with salt and pepper.

Expert Tips and Notes

• Russet potatoes are the best choice for this soup since they’re perfect baking potatoes and naturally thickening thanks to their starchiness. They also break down nicely while simmering, giving the soup a great texture.
• I like to peel mine for a smoother soup, but if you prefer a bit of texture, just give them a good scrub and leave the skins on. It adds a nice twist!

And don’t forget to add plenty of salt when seasoning—this really makes all those other flavors pop in a creamy potato soup.

• This soup is filling enough to be a meal on its own, but warm crusty sourdough bread or my Cheesy Garlic Bread on the side will take things up a notch.
• If you want to lighten things up a bit, a fresh side salad pairs wonderfully to balance the richness. I love mixed greens tossed with my better than Olive Garden Italian Dressing.

Ways to Customize

• For a bit more texture, mash some of the potatoes in the pot after simmering. If you want chunkier potatoes, skip the mashing step. Prefer a set-it-and-forget-it version? Try our Easy Crockpot Potato Soup Recipe.
• Craving a little kick? Stir in cayenne pepper or red pepper flakes for some heat.
• For extra protein, try adding diced ham or shredded cooked chicken breast—both work beautifully here. Leftover chicken from our One-Pan Chicken With Golden Potatoes Recipe is perfect for this.

Storage and Reheating

• Keep leftovers in an airtight container and store in the fridge for 3-4 days.
• When reheating, warm your loaded baked potato soup gently on low heat, stirring often. You might need to add a little extra chicken broth or milk because the potatoes thicken the soup as it cools.
• Freezing is possible, but potato soups can sometimes get a bit grainy when thawed. If you’re planning for the freezer, tomato-based soups like our Roasted Tomato Soup tend to retain a smoother texture. If you do freeze, store it for up to 3 months and reheat slowly for the best texture.

FAQs and Troubleshooting

What kind of potatoes should I use—can I substitute Yukon Gold or red potatoes? — Russets are ideal because their starch makes the soup creamy and thick. Yukon Gold or reds will work, but expect a thinner soup with firmer potato chunks.

Do I need to peel the potatoes? — Nope. I peeled mine for a smoother finish, but leaving the skins on adds texture and nutrients if you prefer.

Can I swap whole milk for heavy cream or half-and-half? — Yes! Using cream will make the soup richer, but be sure to warm it gently to avoid breaking the creaminess.

Is there a gluten-free way to thicken the soup? — Definitely. Use a cornstarch slurry (1-2 tablespoons mixed with cold water) near the end of cooking, or choose a gluten-free all-purpose flour instead of regular flour.

How do I make this vegetarian or reduce the pork? — Skip the bacon and sauté veggies in oil or butter. Use vegetable broth instead of chicken broth, and add smoked paprika for that smoky hint without meat.

What’s the best way to store and reheat leftover loaded baked potato soup? — Store it in an airtight container in the fridge for a few days. Reheat gently, stirring often and thinning with a splash of broth or milk if too thick.

Can I freeze this soup? — Yes, freeze up to 3 months, but keep in mind potato-based and dairy soups may get slightly grainy after thawing. Thaw overnight in the fridge and reheat slowly.

My soup turned out too thin or too thick—any tips? — If it’s too thin, simmer uncovered a bit longer or mash in extra cooked potatoes. If too thick, just add warm broth or milk a little at a time to loosen it up.

How to avoid curdling or grainy texture when reheating? — Heat your soup on low, stir often, and add liquid as needed. If using cream, heat gently and whisk in off the heat briefly to keep it smooth.

Can I make this soup ahead for entertaining? — Absolutely! Make it a day ahead, keep refrigerated, and reheat gently. Crisp the bacon fresh before serving, and add cheese, sour cream, and scallions at the last minute for that fresh, loaded baked potato soup experience. For a simple pairing, serve it with a bright salad like this Classic Spinach Salad.

• Quick tip: Save some cheddar and bacon for topping each bowl so your toppings stay crisp and fresh-looking.