Loaded Baked Potato Soup (Thick and Creamy)

This loaded baked potato soup tastes exactly like a fully loaded baked potato in a bowl — thick, creamy, and topped with crispy bacon, sharp cheddar, and green onion. It is the ultimate cold-weather comfort food.

Everything cooks in one pot, and the toppings let everyone customize their bowl.

Why you’ll love this loaded baked potato soup

• Ultra creamy: thick, rich, and satisfying.
• One pot: everything simmers together.
• Loaded toppings: bacon, cheddar, and green onion.
• Crowd-pleaser: a guaranteed family favorite.

Ingredients you’ll need

Russet potatoes break down slightly to naturally thicken the soup.

• 6 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 lbs russet potatoes, peeled and diced
• 4 cups chicken broth
• 3 tablespoons flour
• 2 cups milk
• 1 cup shredded cheddar
• 1/2 cup sour cream
• Salt and pepper, to taste
• Green onion and extra cheddar, to top

How to make loaded baked potato soup (step by step)

1. Cook the bacon in a large pot until crisp, then remove, leaving a little fat in the pot.
2. Add the onion and cook until soft, then add the garlic and cook 30 seconds.
3. Sprinkle in the flour and stir for 1 minute, then add the potatoes and broth. Simmer for 15-18 minutes until the potatoes are tender.
4. Lightly mash some of the potatoes to thicken, then stir in the milk, cheddar, and sour cream until smooth and creamy.
5. Season to taste and serve topped with bacon, extra cheddar, and green onion.

Tips for the best results

• Mash some potatoes to thicken the soup naturally.
• Add dairy off the boil so it stays smooth and does not curdle.
• Save some bacon for topping — it adds crunch.

Variations & substitutions

• Make it vegetarian by skipping the bacon and using vegetable broth.
• Add shredded rotisserie chicken for a heartier meal.
• Blend it fully for a smooth potato soup.

Storage & make-ahead

Refrigerate for up to 4 days. Reheat gently over low heat, stirring, and add a splash of milk if it thickens too much.

Frequently asked questions

What potatoes are best for potato soup?

Russet potatoes are ideal because they break down and thicken the soup. Yukon golds work too for a creamier, waxier texture.

How do I thicken potato soup?

Mash some of the cooked potatoes right in the pot, or use the flour roux step. Both thicken it without extra ingredients.

Can I make it ahead?

Yes. It keeps for several days and the flavor deepens. Reheat gently and add a splash of milk to loosen it.

Why did my soup curdle?

Boiling after adding the dairy can cause curdling. Stir in the milk, cheese, and sour cream over low heat.