This Baked Potato Soup is pure cozy comfort—like a loaded baked potato in spoonable form! The potatoes simmer right in the same pot (no extra pot needed!) for rich, deep flavor, and the soup thickens itself without a drop of heavy cream. Get ready for the best potato soup ever, complete with step-by-step photos, expert tips, and easy variations that make it totally foolproof and unforgettable!

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top view of baked potato soup in a serving bowl topped with sour cream, bacon, cheese, and green onions

What is Baked Potato Soup?

Baked Potato Soup is a rich, creamy soup that captures all the comforting flavors of a loaded baked potato in soup form! It’s typically made with potatoes, onions, garlic, chicken broth, and milk or cream, then thickened until luxuriously smooth. The best part comes at the end — it’s topped (or stirred in!) with all your favorite baked potato fixings like crispy bacon, shredded cheddar cheese, green onions, and sour cream.

Why you’ll love this Loaded Baked Potato Soup

I’ve perfected this recipe to truly taste like a baked potato— warm, hearty, and perfect for chilly nights or soup season!

THE RIGHT POTATOES: Using russet potatoes instead of Yukon Gold gives it that true baked potato flavor.
ZERO HEAVY CREAM: It tastes like a rich, velvety hug thanks to being thickened by its own puree with an assist from evaporated milk and sour cream.
UNBEATABLE FLAVOR: No bland soup here! Sautéed aromatics, spices, broth, and bouillon are simmered with the potatoes, infusing them with unparalleled flavor.
CUSTOMIZABLE CONSISTENCY: Blend less soup for silky smoothness or leave a few chunks for a rustic, hearty feel.
MAKE-AHEAD FRIENDLY: The flavors deepen overnight, making it even better the next day.

loaded baked potato soup in a pot topped with green onions, bacon and cheese

Baked Potato Soup Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Potatoes: While you can use Russet or Yukon gold potatoes, Russet potatoes will give you the authentic baked potato flavor.
Bacon: I suggest thick, center-cut bacon so it doesn’t get lost. The bacon is cooked and reserved for garnishing the soup, while some of the bacon grease is left behind to infuse the soup with salty, divine goodness.
Aromatics: Sautéed yellow onion and garlic infuse the soup with rich, savory depth, building layers of flavor right from the start. I always use my vegetable chopper and garlic press to prep in minutes! You may substitute one teaspoon each of garlic and onion powder if you’re in a bind.
Spices: Dried parsley, dried dill, salt, and pepper season the soup to perfection.
All-purpose flour: This helps thicken the recipe by creating a roux. You may substitute with gluten-free flour, if needed, or two tablespoons of cornstarch whisked into the chicken broth before adding it to the soup.
Evaporated milk: This is used instead of half and half because it doesn’t split when boiled with the potatoes. It also has fewer calories – bonus!
Chicken broth: Use low sodium chicken broth to allow room for chicken bouillon.
Chicken bouillon: This is like salt with FLAVOR! Use bouillon powder, bouillon cubes, or a base like Better Than Bouillon or Zoup! Add it to the soup without dissolving it in liquid first.
Sour cream: Adds extra silkiness and a touch of tanginess for that baked potato soup flavor. Use full fat sour cream so it doesn’t split.
Cheddar Cheese: Please shred the cheese from the block yourself and don’t use pre-shredded cheeses. Freshly shredded cheese boasts superior flavor and melting ability because it’s not coated in anti-clumping chemicals.

Green onions or chives: Use as a garnish for a fresh pop of baked potato flavor.

top view of loaded baked potato soup ingredients: potatoes, flour, onion, garlic, bacon, chicken broth, milk, cheese, green onions

How to MAke Loaded Baked Potato Soup

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook bacon. Cook the bacon until crisp, turning as needed (they will overlap, then shrink). Remove the bacon with a slotted spoon. Pour off all but two tablespoons of the grease.

Showing how to make baked potato soup by cooking the bacon in a Dutch oven

Step 2: Sauté aromatics. Sauté the onions in the bacon grease and butter until soft, about 5 minutes; then add garlic and sauté for 30 seconds. Sprinkle the flour over the top, and cook for two additional minutes.

Showing how to make baked potato soup by sautéing onions and garlic in bacon grease, then cooking flour

Step 3: Add potatoes. Gradually whisk in the broth while scraping the bottom of the pan. Add the potatoes, evaporated milk, chicken bouillon, and all the spices. Bring the mixture to a gentle boil and cook, uncovered, for 15-20 minutes, until the potatoes are fork-tender.

Showing how to make baked potato soup by adding potatoes, spices, chicken broth, milk

Step 4: Make it creamy! Working in batches, remove ½ to ¾ of the soup and transfer it to a blender along with the sour cream. Blend until very smooth, then stir the pureed soup back into the pot.

Showing how to make baked potato soup by adding pureed soup to the pot

Step 5: Make it cheesy! Stir in milk to reach the desired consistency. Stir in the cheddar cheese one handful at a time until melted.

Showing how to make baked potato soup by stirring cheddar cheese into the soup

Adjust to taste. Taste and season with more salt or pepper as needed. If you’d like a thinner soup, stir in milk until it reaches the desired consistency. Garnish bowls with cheese, bacon pieces, and chives or green onions.

showing how to make baked potato soup recipe by adjusting to taste with salt and pepper

Baked-Potato Soup TIPS

Don’t burn the bacon: Burnt bacon = burnt-tasting soup. Cook it low and slow until crisp, then remove before continuing.
Scrape up the golden bits: After sautéing the aromatics and flour, scrape up those flavorful browned bits from the bottom of the pot when you add the broth—they’re flavor gold!
Stir often: Because of the roux, the soup can stick to the bottom and scorch. Give it a good stir every few minutes while simmering.
Cook potatoes until tender: Let them get soft enough to blend easily for that ultra-creamy texture.
Be careful when blending hot soup: Only fill the blender ⅓ full and vent the lid (cover loosely with a towel) to prevent a steamy explosion.
Adjust consistency: The soup is naturally thick and will thicken as it stands; add a splash of milk or broth at the end if you prefer a thinner texture.

a ladle of baked potato soup recipe showing how creamy it is

Loaded Baked Potato Soup REcipe variations

Spice it up: Add red pepper flakes, cayenne pepper, or chipotle chile powder.
Add ham: Head to the deli counter and have them slice any ham ¼-inch thick and finish chopping it into cubes at home or add leftover ham from Easter, Thanksgiving or Christmas. Ham is very salty, so omit the salt in the recipe, then add to taste.
Broccoli Cheddar Potato Soup: Add bite-size steamed or roasted broccoli florets before pureeing, or stir them in at the end for texture.
Loaded Vegetable Potato Soup: Stir in corn, peas, carrots, or any of your favs.
Sausage Potato Soup: Add browned crumbled Italian sausage or smoked sausage at the end of cooking – yum!
Chicken Potato Soup: Add shredded rotisserie chicken or diced grilled chicken.
Southwest Potato Soup: Mix in salsa verde, fire-roasted corn, black beans, diced green chiles, and a pinch of cumin and smoked paprika. Top with Monterey Jack cheese and cilantro.

top view of loaded baked potato soup recipe in a bowl with sour cream, bacon, and green onions

How to serve Recipe for Baked Potato soup

Load it up like a baked potato: Top each bowl with shredded cheddar cheese, crispy bacon, sour cream, and sliced green onions for that classic “loaded” flavor.
Make it interactive: Set up a “loaded potato bar” with all the toppings so everyone can customize their own bowl!
Add a little crunch: Garnish with croutons, crispy fried onions, or even crushed potato chips for texture
Finish with fresh herbs: A sprinkle of chives, parsley, or thyme adds color and a pop of freshness.
Serve with sides: Pair with garden salad, or Caesar salad, or garlic bread.
Serve soup and sandwich style: Pair it with Ham and Cheese Sliders, Reuben Sandwiches, French Dips, BBQ Pulled Pork Sandwiches, Italian Beef Sandwich, or Philly Cheesesteak.

HOW TO STORE Easy Baked Potato Soup

•Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days.
•Freeze (if needed): Potato soups with dairy can separate when frozen, but you can freeze it before adding the sour cream and cheese for best results. Freeze for up to 3 months, then thaw overnight in the fridge. Stir in the dairy when reheating.

How to reheat

•Stovetop: Reheat gently over medium-low heat, stirring often, until warmed through. Add a splash of milk or broth if it’s too thick.
•Microwave: Heat in a microwave-safe bowl in 30–45 second intervals, stirring between each, until hot.

Tip: Do not boil! Boiling can cause the dairy to separate—warm it just until steamy and smooth.

up close of a spoonful of baked potato-soup showing the chunks of potatoes

Looking for more Soup Recipes?

Potato Leek Soup
Ham and Potato Soup
Crockpot Potato Soup
Broccoli Cheese Soup
Tomato Basil Soup
Asparagus Soup
Creamy Chicken Noodle Soup
Clam Chowder

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Total Time: 55

Prep Time: 25

Cook Time: 30

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Ingredients

8 slices bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 medium yellow onion, diced
4-6 cloves garlic, minced
1/4 cup flour
2 pounds Russet potatoes, scrubbed, peeled, chopped (about ½ inch)
4 cups reduced-sodium chicken broth
1 12 oz. can evaporated milk
1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
1 tsp EACH dried parsley, salt
1/2 tsp EACH EACH pepper, dried dill

ADD LAST

1/2-3/4 cup sour cream (depending on how tangy you like it)
2 cups milk, more or less as needed
6 oz. (1 ½ packed cups) freshly shredded cheddar cheese
1 bunch chives or green onions, chopped

Instructions

Prep: Shred the cheese, measure the sour cream, and let them sit at room temperature.
Cook bacon: Add the bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp, turning as needed (they will overlap, then shrink). Remove the bacon with a slotted spoon. Pour off all but two tablespoons of the grease.
Sauté aromatics: Melt the butter in the two tablespoons of bacon grease over medium heat. Add the onions and sauté until soft, about 5 minutes; then add garlic and sauté for 30 seconds. Sprinkle the flour over the top, and cook two additional minutes (it will be thick).
Add potatoes: Gradually whisk in the broth while scraping the bottom of the pan. Add the potatoes, evaporated milk, chicken bouillon (without dissolving it in water first), and all the spices. Bring the mixture to a gentle boil and cook, uncovered, for 15-20 minutes, stirring often, until the potatoes are fork-tender.
Make it creamy! Working in batches, remove ½ to ¾ of the soup and transfer it to a blender along with the sour cream. Please don't fill the blender more than ⅓ full to prevent overflow and potential accidents. Blend until very smooth, taking care to allow steam to escape so the blender doesn’t overheat or break. You can do this by leaving the blender cap slightly open and covering it with a paper towel or a loose dish towel. You may also use an immersion blender, but I find the soup doesn’t become as smooth.
Make it cheesy! Stir the pureed soup back into the pot. Stir in milk, more or less, to reach the desired consistency. Stir in the cheddar cheese one handful at a time until melted.
Adjust to taste. Taste and season with more salt or pepper as needed. If you'd like a thinner soup, stir in milk until it reaches the desired consistency. Garnish bowls with cheese, bacon pieces, and chives or green onions.

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Loaded Baked Potato Soup Recipe