Loaded Baked Potato Soup That Eats Like a Hug: Crispy Bacon, Melty Cheese, Zero Regrets

You know those nights when your brain wants takeout but your wallet says “be serious”? This Loaded Baked Potato Soup is the move. It’s thick, cheesy, smoky, and ridiculously comforting—like if your favorite diner mashed hands with your favorite hoodie.

We’re talking roasted potatoes, crisp bacon, and scallions doing synchronized swimming in a creamy, silky base. And yes, it tastes like you slow-cooked it all day… without actually doing that.

Why This Recipe Works

This soup leans on baked russet potatoes for deeper flavor and a fluffier texture than boiled. Baking concentrates the potato starch and gives you that classic loaded “baked potato” vibe from the jump.

We render thick-cut bacon first, then cook our aromatics in the drippings.

That’s free flavor—use it. A butter-flour roux thickens the soup so it’s creamy without becoming gluey.

We temper in whole milk and chicken broth to balance richness and keep it sippable. Finishing with sharp cheddar, sour cream, and green onions hits every note: savory, tangy, and bright.

It’s engineered comfort with zero fluff.

Ingredients Breakdown

• Russet potatoes (3 pounds) – Starchy and ideal for that fluffy, creamy body.
• Thick-cut bacon (6–8 slices) – Salt, crunch, smoky richness. Keep the fat.
• Unsalted butter (3 tablespoons) – For the roux and rounding out flavor.
• All-purpose flour (1/4 cup) – Thickens the soup without cornstarch weirdness.
• Yellow onion (1 medium), finely diced – Sweetness and depth.
• Garlic (3–4 cloves), minced – Because soup without garlic is just hot sadness.
• Chicken broth (4 cups) – Savory backbone; use low-sodium to control salt.
• Whole milk (2 cups) – Creamy but not heavy. Substitute half-and-half for extra luxe.
• Sour cream (1/2 cup) – Tang that wakes up the richness.
• Sharp cheddar cheese (2 cups), shredded – Melts better if you grate it yourself.
• Green onions (4), thinly sliced – Fresh, peppery bite.
• Kosher salt and freshly ground black pepper – Taste as you go.
• Smoked paprika (1/2 teaspoon) – Subtle smokiness and color.
• Optional toppings: extra cheddar, bacon bits, chives, hot sauce, a dollop of sour cream.

How to Make It – Instructions

1. Bake the potatoes: Scrub potatoes, pierce all over with a fork, and bake at 400°F (200°C) on a sheet pan for 55–65 minutes until tender.

   Cool slightly, then scoop the flesh into a bowl and roughly mash. Leave some chunks. Peel and discard skins (or chop some for texture, your call).

2. Crisp the bacon: In a large Dutch oven, cook bacon over medium heat until crispy, 8–10 minutes.

   Transfer to a paper towel–lined plate. Reserve 2 tablespoons of bacon fat in the pot; discard the rest (or save for future greatness).

3. Sauté the aromatics: Add butter to the pot. Once melted, stir in onions with a pinch of salt.

   Cook 4–5 minutes until translucent. Add garlic; cook 30 seconds until fragrant. No browning party here.

4. Build the roux: Sprinkle in flour and stir constantly for 1–2 minutes until the raw flour smell is gone.

   It should look like a soft paste.

5. Whisk in liquids: Slowly whisk in chicken broth, then milk. Keep whisking to avoid lumps. Bring to a gentle simmer; it will thicken noticeably.
6. Add potatoes: Stir in the mashed baked potatoes.

   Simmer 8–10 minutes, stirring often to prevent scorching. Adjust thickness with more broth or milk if you like it looser.

7. Season and enrich: Stir in smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper to start. Add shredded cheddar a handful at a time, stirring until melted and smooth.

   Keep heat low—boiling can cause graininess. Remove from heat and stir in sour cream.

8. Finish: Crumble in most of the bacon and half the green onions. Taste and adjust salt/pepper.

   Want extra tang? Add another spoonful of sour cream. Too thick?

   Splash of broth.

9. Serve: Ladle into bowls and top with more cheddar, bacon, green onions, and a dash of hot sauce if that’s your personality.

Storage Instructions

• Fridge: Cool completely and store in airtight containers up to 4 days. It will thicken—add a splash of milk or broth when reheating.
• Freezer: Dairy-based soups can separate, but this one freezes decently if cooled fully. Freeze up to 2 months.

  Thaw overnight in the fridge, then reheat gently and whisk to bring it back together. Add fresh cheese at the end if needed.

• Reheating: Low heat on the stove, stirring often. Avoid boiling.

  Microwave in short bursts, stirring between.

What’s Great About This

• High flavor, low drama: Everyday ingredients, restaurant-level payoff.
• Texture flexibility: Smooth or chunky—blend half if you want silky and keep the rest for bite.
• Budget-friendly: Potatoes and onions doing heavy lifting like champs.
• Meal-prep friendly: Heats like a dream, makes lunches you’ll actually eat.
• Customizable toppings: The “loaded” part is your playground.

Don’t Make These Errors

• Boiling after adding cheese: This can break the dairy and create grainy soup. Keep it gentle.
• Skipping the roux: Without it, you risk thin soup or over-starched paste. The roux keeps things lush.
• Using pre-shredded cheese only: It’s coated with anti-caking agents that resist melting.

  Grate at least half fresh.

• Under-seasoning: Potatoes are flavor sponges. Salt in layers and taste at the end.
• Rushing the bake: Half-cooked potatoes = gummy texture. Bake until tender all the way through, period.

Variations You Can Try

• Broccoli Cheddar Twist: Stir in steamed chopped broccoli with the cheese.

  Add a pinch of mustard powder for sharpness.

• Smoky Chipotle: Blend in 1–2 teaspoons adobo sauce from canned chipotles. Top with cilantro and lime juice.
• Ranch-Style: Add 1 tablespoon ranch seasoning; finish with dill and extra black pepper.
• Veggie Bacon + Veg Broth: Swap bacon for smoked tempeh or coconut bacon. Use vegetable broth and plant milk; finish with dairy-free sour cream and cheddar.
• Fully Loaded Steakhouse: Add seared steak bites or leftover rotisserie chicken, plus chives and black pepper.
• Cauli-Boost: Replace 1 pound of potatoes with steamed cauliflower for a lighter carb footprint.

  Tastes shockingly rich, IMO.

FAQ

Can I use Yukon Gold potatoes instead of russets?

Yes, but expect a slightly creamier, less fluffy texture. Russets bring that classic baked potato vibe; Yukons make it silkier and a tad sweeter. Both work—choose your team.

Do I have to bake the potatoes first?

No, but baking intensifies flavor.

If you’re in a rush, peel and cube potatoes, then simmer in the broth until tender before mashing. The soup will still slap, just with a bit less “baked” depth.

How do I keep the cheese from clumping?

Use freshly grated sharp cheddar, keep the heat low, and add it gradually while stirring. Also, avoid boiling after the cheese goes in.

Thermal chaos = stringy, sad cheese.

Can I make this gluten-free?

Swap the flour for a 1:1 gluten-free all-purpose blend, or thicken with a cornstarch slurry (1.5 tablespoons cornstarch mixed with cold milk). Add the slurry near the end and simmer gently until thickened.

Is there a lighter version?

Use turkey bacon, low-fat milk, and Greek yogurt instead of sour cream. Replace some potatoes with cauliflower.

You’ll keep the comfort, trim the heft. FYI, seasoning becomes more important—don’t skimp.

What can I serve with this soup?

Warm crusty bread, a simple green salad, roasted Brussels sprouts, or a grilled cheese for peak cozy overkill. Hot sauce on the table doesn’t hurt.

Can I make it in a slow cooker?

Yes.

Cook bacon and aromatics on the stove first. Add to slow cooker with baked potato flesh, broth, and milk; cook on Low 3–4 hours. Stir in cheese and sour cream at the end, off heat, until smooth.

How do I fix soup that’s too thick?

Whisk in warm broth or milk a little at a time until it hits your preferred consistency.

Recheck salt—dilution can flatten flavor.

Wrapping Up

Loaded Baked Potato Soup is the culinary equivalent of a victory lap: deeply savory, creamy, and unapologetically satisfying. With smart technique—baked potatoes, a solid roux, and controlled heat—you get diner-level results in your own kitchen. Customize the toppings, stash leftovers for elite lunches, and watch everyone “accidentally” go back for seconds.

Your only real mistake? Not making a double batch.