There’s something about the chill of fall that makes me crave cozy, hearty meals, and nothing quite hits the spot like a warm bowl of loaded baked potato soup. This recipe is everything I love about a loaded baked potato—crispy bacon, sharp cheddar, and tangy sour cream—all wrapped up in one creamy, comforting dish. If you’re like me, and the sight of falling leaves makes you instinctively reach for comfort food, you’re in the right place. And trust me, this one-pot wonder is so satisfying, you’ll want to keep it on repeat all season long!

🍲 Why this loaded baked potato soup is a must-try

What makes this soup so special? Well, for starters, it’s essentially a loaded baked potato in a spoonable form. All the flavors you love about that classic dish—the buttery, creamy, cheesy goodness combined with crispy, smoky bacon—are here in abundance. It’s also incredibly easy to pull together, which makes it perfect for a weeknight dinner. Plus, you get to customize your toppings, so everyone at the table gets a bowl of comfort made exactly to their liking. And can we talk about how it fills the kitchen with the most heavenly smell while it simmers? That’s the kind of magic that keeps me coming back to this recipe.

The soup that started it all 🍂

I remember the first time I made loaded baked potato soup. It was one of those Sundays where the sky was gray and a blanket was practically glued to my shoulders. I had a bag of potatoes that was getting a little soft, a lonely block of cheddar, and some bacon stashed in the freezer. And just like that, the idea of a baked potato soup hit me. I threw everything together, and it was a game changer. Since then, I’ve refined the recipe, adding half-and-half for richness and balancing the sharp cheddar with a milder one to get the perfect creamy texture. But the heart of it has always stayed the same: simple, satisfying, and perfect for chasing away the cold.

The origins of baked potato soup 🥔

Baked potato soup has been a staple in American comfort food for decades, largely inspired by the classic loaded baked potato served at steakhouses and diners. While soups traditionally aimed to stretch ingredients and make meals more filling, baked potato soup celebrates indulgence with its rich combination of dairy, bacon, and potatoes. Over time, the recipe has evolved, from heavier versions using cream and butter to lighter spins that incorporate broth or milk, all while maintaining the core essence of the dish—a creamy, potato-packed base with all the toppings you could dream of. Some versions even toss in veggies like leeks or celery, but at its heart, this soup is all about celebrating the humble potato in the most luxurious way.

Let’s talk ingredients: the stars of the show 🌟

Every ingredient in this soup plays a key role, so let’s break it down:

Potatoes: These are the foundation of the soup, giving it heartiness. I prefer Russet potatoes because they break down nicely, making the soup thick and creamy. If you’re out of Russets, Yukon Golds are a great substitute for a slightly buttery taste.
Bacon: Adding bacon introduces that smoky, salty crunch that we all love. If you’re avoiding pork, turkey bacon works too—just keep in mind, it won’t be quite as rich.
Butter and Bacon Fat: Butter brings richness, while the reserved bacon fat amps up the flavor in the base of the soup. (Trust me, don’t skip this!)
Garlic & Onion: These aromatics create the foundation of flavor. If you’re out of yellow onion, shallots will work beautifully.
Flour: A bit of flour helps thicken the soup, giving it that luxurious, velvety texture.
Milk & Half-and-Half: A combination of milk and half-and-half keeps things creamy without making the soup overly heavy. For a lighter version, you can swap the half-and-half with more milk or even a plant-based milk like almond or oat.
Cheddar Cheese: I love using a mix of mild and sharp cheddar for balance. The sharp cheddar gives the soup a punch of flavor, while the mild cheddar melts into that perfect, gooey consistency.
Sour Cream: This adds tanginess that cuts through the richness. If you’re out of sour cream, Greek yogurt is a fantastic stand-in.
Chives: These fresh little pops of oniony flavor are the perfect garnish to brighten up each bowl.

Kitchen gear: what you need (and what you can totally skip)

For this soup, you don’t need a whole lot of fancy gadgets, which is always a win in my book. Here’s what you’ll want to have:

A large pot or Dutch oven: This is your main cooking vessel. It needs to be big enough to hold all your ingredients and give you room to stir.
A whisk: Super important when you’re mixing in the flour to avoid lumps in your soup base.
A skillet: You’ll need this to crisp up that bacon. If you’re in a pinch, you can microwave the bacon, but trust me, stovetop is the way to go for maximum flavor.
A potato masher: Optional, but if you prefer a smoother soup, you can mash the potatoes as you add them. Personally, I like leaving some chunks for texture.

Step-by-step: Let’s make loaded baked potato soup

Microwave the potatoes: Poke your potatoes with a fork and microwave them for about 12-15 minutes. They should be tender but not mushy. (I once over-microwaved mine, and they turned into potato mush—still delicious, but not ideal!) Let them cool so you can handle them without burning your hands.
Cook the bacon: While the potatoes are cooling, fry up your bacon in a skillet over medium-high heat. You want it crispy but not burnt, about 7-10 minutes. Don’t forget to save a tablespoon of that flavorful bacon fat!
Make the base: In your big pot, melt the butter over medium-low heat, then add that precious bacon fat. Stir in the garlic and onion, letting them soften for a few minutes. Once fragrant, whisk in the flour to create a roux (fancy term for thickening base). Stir for about 1-2 minutes to cook out the raw flour taste.
Add the liquids: Slowly whisk in the milk and half-and-half, making sure the mixture stays smooth. Gradually add the chicken stock and keep whisking. Let this come to a gentle simmer and thicken for about 5-7 minutes. Don’t rush this step—patience pays off here!
Cheese it up: Stir in your shredded cheeses, reserving some for garnish if you like. Let them melt into the soup. Then add the sour cream and the crumbled bacon (save some for the top!).
Potato time: Scoop your cooked potatoes into the soup. You can mash them a bit for a smoother texture or leave them chunky if you like more bite. Taste, then season with salt, garlic salt, and pepper.
Serve: Ladle the soup into bowls and pile on your favorite toppings—extra cheese, bacon, chives, or even a dollop of sour cream. The sky’s the limit!

Variations: because playing with your food is fun!

Gluten-free: Swap the all-purpose flour with a gluten-free blend or cornstarch for thickening.
Vegan: Use plant-based butter, almond or oat milk, and vegan cheese. You can also sub out the bacon for smoky tempeh or coconut bacon.
Low-carb: Replace the potatoes with cauliflower for a lower-carb version that’s still creamy and delicious.
Seasonal twist: In the fall, try adding a pinch of nutmeg or smoked paprika for warmth. In spring, fresh herbs like parsley or thyme can brighten things up.
Regional flair: I’ve even added a dollop of salsa and some jalapeños for a Tex-Mex spin. It was spicy, cheesy heaven!

Presentation tips: how to wow your guests

When serving this soup, presentation is key to making it feel extra special. Try topping each bowl with a swirl of sour cream and a sprinkling of chives. For a fun twist, serve it in bread bowls for a restaurant-worthy feel. Pair it with a side of crusty bread or a light salad for a balanced meal.

Drink pairings 🍷

For a rich, creamy soup like this, you want a drink that cuts through the heaviness. A crisp white wine, like a Sauvignon Blanc or a Chardonnay, pairs beautifully. If you’re more of a beer fan, go for a pale ale or a lager—something light and refreshing. And, of course, for a non-alcoholic option, a sparkling water with a squeeze of lemon works great to cleanse the palate between bites.

Leftovers and storage tips

This soup keeps well in the fridge for about 3-4 days. Just make sure to store it in an airtight container. When reheating, you might need to add a splash of milk or broth to thin it out, as it tends to thicken when chilled. And here’s a pro-tip: warm it up slowly on the stove rather than in the microwave to maintain that creamy texture. I don’t recommend freezing it, though, since the dairy can separate when thawed.

Scaling the recipe

If you’re cooking for a crowd or just want leftovers for the week, this recipe doubles easily! Just be sure to use a large enough pot to avoid overflow. On the flip side, if you’re cooking for two, you can halve the recipe without any issues. I’ve found that when scaling down, you might want to reduce the flour a touch to keep the soup from getting too thick.

Potential hiccups and how to fix them

Soup too thick? Add a splash of broth or milk to thin it out to your liking.
Too salty? This happens sometimes if you’re heavy-handed with the bacon or cheese. A squeeze of lemon juice or a pinch of sugar can help balance things out.
Lumpy texture? If you notice any lumps, whisk the soup vigorously or use an immersion blender to smooth it out.

Time to cozy up and dig in!

So, there you have it! A loaded baked potato soup that’s creamy, cheesy, and oh-so-satisfying. It’s the kind of meal that warms you from the inside out and begs to be eaten with a cozy blanket and a good movie. I hope this recipe becomes a favorite in your kitchen, just like it has in mine. Don’t be afraid to make it your own—add extra cheese, skip the bacon, whatever makes you happy. Happy cooking!

FAQs

Can I make this soup ahead of time? Absolutely! It tastes even better the next day. Just reheat it slowly and add a splash of milk to loosen it up.
What’s the best way to store leftovers? Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove for the best texture.
Can I freeze this soup? I wouldn’t recommend freezing it because of the dairy—it can separate when thawed.
Can I make this without bacon? Sure! You can leave out the bacon or substitute with turkey bacon or a plant-based alternative.
How can I make this soup thicker? If you want a thicker consistency, you can mash more of the potatoes or add a little extra flour to the base.