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–+ servings
Creamy loaded potato soup topped with crispy bacon, melted cheddar cheese, sour cream, and fresh green onions in a bowl.
Callie Brooks

Loaded Potato Soup

This loaded potato soup transforms the flavors of a classic baked potato—cheesy, smoky, and creamy—into a hearty, cozy soup. Perfect for fall dinners, game days, or freezer-friendly meals, it's comfort food in a bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large russet potatoes, baked
  • 6 slices bacon, cooked & crumbled
  • 2 tbsp reserved bacon fat
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp salted butter
  • 0.25 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup sour cream or Greek yogurt
  • salt & pepper to taste
  • optional toppings: extra bacon, shredded cheddar, green onions or chives

Equipment

  • Dutch oven or soup pot
  • baking tray for baking potatoes
  • potato peeler
  • wooden spoon or spatula
  • ladle

Method
 

  1. Bake the potatoes, then peel and chop the flesh, leaving a thin border. Discard or save skins.
  2. In a large Dutch oven, melt butter with reserved bacon fat. Sauté onion for 5–7 minutes until soft, then add garlic for 1 minute.
  3. Stir in flour and cook for 1 minute to remove raw taste, forming a roux.
  4. Gradually whisk in broth, then milk. Simmer for 5 minutes to thicken.
  5. Stir in heavy cream, cheddar, sour cream, and chopped potatoes. Simmer until smooth and hot.
  6. Stir in most of the crumbled bacon, reserving some for garnish.
  7. Ladle into bowls and top with remaining bacon, cheese, and green onions.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 13gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 780mgPotassium: 940mgFiber: 3gSugar: 6gVitamin A: 820IUVitamin C: 16mgCalcium: 220mgIron: 1.4mg

Notes

Use russet potatoes for best texture. Add cheese off heat to prevent clumping. Garnish generously with bacon, cheddar, and chives. For a lighter version, swap heavy cream with Greek yogurt. Blend partially for creamy-chunky balance.

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