Loaded Baked Potato Soup Recipe: Easy One-Pot Comfort Food

This loaded baked potato soup recipe takes the classic baked potato, sour cream, cheddar, bacon and all, and turns it into a cozy one-pot dinner. It takes about an hour start to finish, most of it hands off while the potatoes bake, and it makes a big, hearty pot that reheats well for lunch the next day. Crispy potato skins on top are optional, but I never skip them.

Why this loaded baked potato soup recipe works

Most potato soups boil diced potatoes straight in the broth. This one actually bakes them first, the same way you would for a plain baked potato, and it makes a real difference. Baking concentrates the potato flavor instead of diluting it, so the soup tastes like potato all the way through, not just broth with potato chunks floating in it.

The first time I made this I got impatient and skipped the baking step, just boiling diced potatoes to save time. It worked, technically, but the soup came out thin and a little flat compared to the baked version. Now I bake the potatoes the night before whenever I can, it turns a weeknight soup into something that tastes like it simmered all day.

The other thing that sets this soup apart from a typical baked potato soup is what happens to the skins. Instead of throwing them out, I broil them until they crisp up almost like chips, then scatter them over each bowl right before serving. They hold their crunch for a few minutes even sitting in hot soup, so you get that contrast of crispy skin against the creamy base in nearly every spoonful, closer to eating a loaded potato than a plain bowl of potato soup.

If cozy, loaded soups are your thing, our chicken taco soup is another one-pot dinner worth keeping on repeat.

Ingredient notes and substitutions

Potatoes: Russet potatoes are the right choice here, their starchy texture breaks down easily and thickens the soup as you mash some of it in.

Bacon: Cook it first and leave the rendered fat in the pot to cook the onion in, it builds a lot of flavor into the base for almost no extra effort.

Cheese: Shredded sharp cheddar is classic, and shredding it yourself from a block melts more smoothly than pre-shredded bags. A little Monterey Jack or Colby mixed in works too if that is what you have.

Sour cream: Stir it in off the heat at the very end, not while the soup is still simmering hard, so it does not curdle.

Milk or half-and-half: Whole milk keeps things a little lighter, half-and-half makes it richer. Either one works, just avoid anything lower fat than 2 percent or the soup can taste thin.

Loaded baked potato soup recipe

Loaded Baked Potato Soup

Recipe by Mounalisa

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

1

hour 

A loaded baked potato soup recipe made with real baked potatoes, crispy bacon, melted cheddar and sour cream, a cozy one-pot dinner ready in about an hour.

Ingredients

• 4 large russet potatoes (about 2.5 lbs), scrubbed

• 1 tablespoon olive oil

• 6 slices bacon, chopped

• 1 small yellow onion, diced

• 3 garlic cloves, minced

• 1/4 cup all-purpose flour

• 4 cups chicken broth

• 2 cups whole milk (or half-and-half)

• 1/2 cup sour cream

• 1 1/2 cups shredded sharp cheddar cheese, plus extra for topping

• Salt and black pepper, to taste

• Sliced green onions or chives, for topping

Directions

• Bake the potatoes: Preheat the oven to 400F. Pierce the potatoes with a fork, rub with the olive oil, and bake for 45 to 60 minutes, until fork tender. This can be done a day ahead.
• Crisp the skins (optional): Once the potatoes are cool enough to handle, scoop out the flesh and set it aside. Cut a couple of the reserved skins into strips, brush with a little oil, season with salt, and broil for 5 to 7 minutes until crisp, for topping.
• Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
• Cook the aromatics: Add the onion to the bacon fat and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 1 more minute.
• Make the base: Sprinkle in the flour and whisk for 1 to 2 minutes. Slowly whisk in the broth, then add the milk. Bring to a gentle simmer.
• Add the potatoes: Stir in the baked potato flesh and simmer for 10 minutes, mashing some of it against the side of the pot with a spoon to thicken the soup while leaving some chunks.
• Finish and serve: Remove from the heat and stir in the sour cream and cheddar until melted. Season with salt and pepper, then ladle into bowls and top with the crispy bacon, extra cheddar, green onions, and the crispy potato skins if using.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version.

Storage and reheating

Leftover soup keeps in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it has thickened too much.

I would not freeze this one, cream and cheese based soups tend to separate once thawed. If you store the crispy bacon and potato skins separately and add them fresh when serving, they stay crisp instead of turning soft in the fridge. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 6 servings): approximately 420 to 460 calories, 16 to 18g protein, 40 to 45g carbohydrates, 22 to 26g fat, and 750 to 950mg sodium (this varies a lot with your broth and bacon).

Frequently asked questions