Keep the chill away on a winter’s day with this hearty, flavorful Loaded Baked Potato Soup! Salty bacon, creamy cheddar, sour cream and fresh green onion make this soup simply loaded with amazing flavor and texture!

A bowl of baked potato soup topped with bacon bits, shredded cheddar cheese, a dollop of sour cream, and chives in a plain white bowl.

The Star of Soup Season

In Texas, we basically have two seasons: pool season and soup season. I love both! We’re just starting into soup season this year, and I’m so excited to make of pot of my Loaded Baked Potato Soup. It’s so flavorful and filling! Perfectly baked potatoes, crisp salty bacon, creamy cheddar, sour cream and green onion. It’s the reason for soup season!

A silver ladle full of potato soup over a white ceramic coated pot of baked potato soup.

The Coziest Soup

There’s so much comfort in a hot, hearty soup. And this potato soup is creamy and packed with potato chunks, bacon and green onion. Every bite is such pleasure! It’s a cozy, winter-perfect soup that your family will ask for again and again.

A bowl of baked potato soup topped with bacon bits, shredded cheddar cheese and chives in a plain white bowl.

More Hearty Soup Recipes You’ll Love

  • Tuscan Tortellini Soup: A comforting one-pot meal that’s perfect for a chilly winter day. It’s so easy to make and is bursting with delicious Tuscan flavors!
  • Homemade Chick-fil-A Chicken Tortilla Soup: This homemade take on Chick-fil-A’s Chicken Tortilla Soup tastes even better than the original and you can enjoy it year-round and even on Sundays!
  • Baked Sweet Potato Soup: Loaded with cheddar cheese, bacon, sour cream and onions for the ultimate in comfort food!
  • Homemade Chicken Noodle Soup: Transform your day with a warm, comforting bowl of Homemade Chicken Noodle Soup. Shredded chicken, egg noodles, fresh vegetables and a savory broth make a meal that feels like a hug.
  • Broccoli Cheddar Chicken Soup: Packed with fresh broccoli, shredded chicken and creamy cheese. It makes for the perfect comforting dinner.

What Do I Need to Make Loaded Baked Potato Soup?

  • Russet baking potatoes
  • Sliced bacon
  • All-purpose flour
  • Milk
  • Shredded cheddar cheese
  • Sour cream
  • Green onions or chives
  • Salt
  • Black pepper
  • Kitchen scissors
  • Large heavy bottomed pot
Ingredients for baked potato soup in small white ceramic dishes on a white marble counter.

How to Make Loaded Baked Potato Soup

  • Preheat oven to 400°F. Clean and scrub the potatoes. Pierce each potato with a fork about 6 times.
  • Wrap potatoes individually in foil and bake for about 45 minutes until soft to the touch. Let cool enough to handle.
  • Remove the skin from all of the baked potatoes and mash two of them in a bowl.
  • Cut the remaining baked potatoes into small cubes.
Steps to make baked potato soup.
  • Using kitchen scissors or a sharp knife, cut the bacon into small pieces. Add the bacon pieces to a large pot and cook over medium-high heat until crisp, about 10 minutes. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.
  • Reserve 1/4 cup of the cooked bacon bits, 1/2 cup cheddar cheese, 1/4 cup green onions and 1/4 cup sour cream for garnishing.
  • Turn the burner down to medium heat and whisk the flour into the bacon grease. A thick mixture will form.
  • Slowly whisk in the milk and continue to whisk until thickened.
Steps to make loaded baked potato soup.
  • Stir in the mashed and cubed potatoes.
  • Add 1/2 cup sour cream, 1 and 1/2 cups shredded cheddar cheese and the remaining bacon. Slowly stir until cheese is melted.
  • Once the cheese is melted, stir in all but 1/4 cup of the chopped green onions, salt and black pepper.
  • Ladle soup into bowls and garnish with reserved cheese, bacon, green onions and sour cream, if desired.
Steps to make loaded baked potato soup.

How to Store Loaded Baked Potato Soup

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze, allow to cool completely. Transfer to a freezer safe container or bag (double-bag to protect from freezer burn). Potato soup should keep great in the freezer for 3-4 months.

A bowl of baked potato soup topped with bacon bits, shredded cheddar cheese, sour cream and green onion in a plain white bowl.

If you make this Loaded Baked Potato Soup, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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A bowl of baked potato soup topped with bacon bits, shredded cheddar cheese and chives in a plain white bowl.

Loaded Baked Potato Soup

  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Description

Keep the chill away on a winter’s day with this hearty, flavorful Loaded Baked Potato Soup! Salty bacon, creamy cheddar, sour cream and fresh green onion make this soup simply loaded with amazing flavor and texture!


Ingredients

  • 5 large russet baking potatoes
  • 1 (16 ounce) package bacon slices
  • 1/3 cup all-purpose flour
  • 7 cups milk
  • 2 cups shredded cheddar cheese, divided
  • 3/4 cup sour cream, divided
  • 1 bunch green onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F. Clean and scrub the potatoes. Pierce each potato with a fork about 6 times. Wrap individually in foil and bake for about 45 minutes until soft to the touch. Let cool enough to handle.
  2. Remove the skin from all of the baked potatoes and mash two of them in a bowl. Cut the remaining baked potatoes into small cubes.
  3. Using kitchen scissors or a sharp knife, cut the bacon into small pieces. Add the bacon pieces to a large pot and cook over medium-high heat until crisp, about 10 minutes. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.
  4. Reserve 1/4 cup of the cooked bacon bits, 1/2 cup cheddar cheese, 1/4 cup green onions and 1/4 cup sour cream for garnishing.
  5. Turn the burner down to medium heat and whisk the flour into the bacon grease. A thick mixture will form. Slowly whisk in the milk and continue to whisk until thickened.
  6. Stir in the mashed and cubed potatoes.
  7. Add 1/2 cup sour cream, 1 and 1/2 cups shredded cheddar cheese and the remaining bacon. Slowly stir until cheese is melted.
  8. Once the cheese is melted, stir in all but 1/4 cup of the chopped green onions, salt and black pepper.
  9. Ladle soup into bowls and garnish with reserved cheese, bacon, green onions and sour cream, if desired.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. This is a simple but great recipe. And so easy to make! I liked the idea of mashing some of the potato… gives it more flavor. I halved the recipe since I’m only cooking for one. I used diced ham instead of bacon… personal preference…. and cooked the ham in a little butter to bring out the flavor. I just used some butter and flour to make a roux since i didn’t have bacon grease.
    One last substitution was using up some half and half I had on hand mixed with the milk. Really enjoyed it! Thanks Maegan!

    1. Hi, Linda! I’m so happy you enjoyed it. I do the same thing, if there’s half and half on hand 😂. Soup is great that way. Thank you for sharing your comments!