Warm up on chilly days with our creamy, loaded baked potato soup—a perfect blend of crispy bacon, sharp cheddar cheese, and tangy sour cream mixed with smooth potatoes. Ready in just 30 minutes and made in one pot, this hearty soup is the ultimate comfort food your family will love!

Close up of loaded baked potato soup topped with bacon, cheese and chives in a white bowl — *Full of chunks of potatoes and loaded baked potato flavor, this ultimate comfort food soup will be a family favorite.*

Looking for the perfect comfort food to warm you up on chilly days? Our creamy, loaded baked potato soup is the answer! This hearty soup blends savory flavors like crispy bacon, sharp cheddar cheese, and tangy sour cream with smooth, creamy potatoes. It's an ultimate comfort food that's sure to become a family favorite!

This delicious soup is ready in just 30 minutes and requires only one pot, making it an easy and convenient choice for any meal. With its rich, creamy texture and comforting flavors, it's the perfect dish for cool, rainy days. It not only warms you up but also brings a bit of joy and coziness to your day.

Tips for the BEST Loaded Baked Potato Soup

Bowl of loaded potato soup topped with crispy bacon, sharp cheddar cheese, and chives.

Choose the Right Potatoes and Keep the Skins On

For the best potato soup, use red potatoes. Their low starch content prevents the soup from becoming too thick on its own, and their skins cook beautifully, adding extra flavor without any unwanted texture. If red potatoes aren't available, Yukon golds are a great alternative. Avoid russet potatoes as they tend to become mushy too quickly.

Cut Potatoes to the Right Size

To ensure even cooking and the perfect texture, cut your potatoes into no larger than ¾ inch cubes. I love using tiny baby potatoes from the Little Potato Company, which often don't need slicing and save time.

Use Real Cream for the Creamiest Soup

For a truly creamy soup, opt for heavy cream. While whole milk or half-and-half can work in a pinch, heavy cream will give your soup the richest, smoothest texture.

Ingredients for Creamy Potato Soup

Ingredients for loaded potato soup laid out on a counter

Bacon: Essential for that loaded baked potato flavor. Cook until crispy and reserve some for topping. Use the bacon drippings as a base for extra flavor.

Chicken Stock: Use homemade or store-bought for a delicious, flavorful base. Vegetable broth is also a good option.

Heavy Cream: Provides the rich creaminess that makes this soup irresistible.

Potatoes: Small red or other small potatoes, unpeeled.

All-Purpose Flour: To thicken the soup.

Garlic and Onion: For a fragrant and flavorful base.

Sour Cream: Adds a delightful tang.

Sharp Cheddar Cheese: No loaded baked potato soup is complete without it.

How to Make Loaded Baked Potato Soup

Cook the Bacon: Cut bacon into small pieces and fry in a large pot until crispy. Remove the bacon with a slotted spoon, leaving the grease in the pot.

Sauté Onions and Garlic: Melt butter into the bacon grease. Sauté onions and garlic until the onion is soft and the garlic is fragrant. Stir in all-purpose flour to make a roux over low heat.

Add Broth: Gradually stir in chicken broth, letting the mixture thicken with each addition. Be patient for the thickest base.

Cook Potatoes: Add raw potato cubes to the broth. Season with salt and black pepper. Cook over medium heat until tender, about 10 minutes.

Blend the Soup: Once the potatoes are tender, use an immersion blender to puree about half of the soup. Alternatively, blend half of the soup in batches, being cautious as it will be hot.

Add Cream: Stir in the heavy cream and heat over medium-low until warmed through.

Incorporate Sour Cream and Cheese: Add sour cream and cheddar cheese, heating over low until the cheese melts and the sour cream is well mixed.

Serve: Top with extra cheddar cheese, green onions or chives, and the reserved bacon.

What to Serve with Loaded Potato Soup

Storing Potato Soup

This soup doesn’t freeze well, but you can refrigerate it. Store in an airtight container for up to 3-4 days. Reheat gently over low heat, adding a bit more chicken broth if needed to achieve the desired consistency.

If you try this delicious loaded baked potato soup, I’d love to hear about it! Please leave a comment below and share your experience on pinterest!

Other Recipes to Try

📖 Recipe

Serves 8

Creamy Loaded Baked Potato Soup

Name: Creamy Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 5 Strips Bacon, cut into small pieces; 3 tablespoon Butter; 1 Small Onion, diced; 3 Cloves Garlic, minced; 1/3 Cup All Purpose Flour; 3 Cups Chicken Broth; 2 Lbs Red Potatoes, cut into 3/4" pieces; 2 Cups Heavy Cream; Salt & Pepper, to taste; 1/4 Cup Sour Cream; 1 1/2 Cups Sharp Cheddar Cheese, shredded

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This creamy loaded baked potato soup combines crispy bacon, sharp cheddar, and tangy sour cream with smooth potatoes for a hearty, comforting meal.

Ingredients

5 Strips Bacon, cut into small pieces
3 tablespoon Butter
1 Small Onion, diced
3 Cloves Garlic, minced
⅓ Cup All Purpose Flour
3 Cups Chicken Broth
2 Lbs Red Potatoes, cut into ¾" pieces
2 Cups Heavy Cream
Salt & Pepper, to taste
¼ Cup Sour Cream
1 ½ Cups Sharp Cheddar Cheese, shredded

Instructions

In a large pot, cook bacon pieces until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Melt butter into the bacon grease. Sauté diced onion and minced garlic until the onion is soft and garlic is fragrant.
Stir in flour to create a roux and cook over low heat for 1-2 minutes.
Gradually add chicken broth, stirring continuously until the mixture thickens.
Add potatoes, season with salt and pepper, and cook over medium heat until tender, about 10 minutes.
Using an immersion blender, blend about half of the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.
Stir in heavy cream and heat over medium-low until warmed through.
Add sour cream and shredded cheddar cheese, stirring until cheese is melted and well combined.
Serve hot, garnished with reserved bacon, extra cheddar cheese, and chopped green onions or chives if desired.

Notes

Top the soup with the reserved bacon pieces, fresh, chopped chives, and more sharp cheddar cheese.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 904Total Fat: 71gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 221mgSodium: 1329mgCarbohydrates: 44gFiber: 3gSugar: 7gProtein: 25g

Ultimate Creamy Loaded Baked Potato Soup