Loaded Baked Potato Soup

This loaded baked potato soup recipe turns oven-baked russet potatoes into a thick, cheesy bowl loaded with crisp turkey bacon, sharp cheddar, sour cream, and green onions. Baking the potatoes first (rather than boiling them) gives the soup a deeper, roasted flavor and a sturdier texture that holds up in the creamy broth.

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What Makes This Loaded Baked Potato Soup Recipe So Creamy

The creaminess comes from a simple butter-and-flour roux whisked with chicken broth, whole milk, and heavy cream, then finished with melted cheddar and a swirl of sour cream off the heat. Simmering the roux-based broth for several minutes before adding the potatoes lets it thicken naturally, so you get a spoon-coating texture without relying on cornstarch or extra cheese.

Baking the Potatoes vs. Boiling Them

This potato soup recipe with baked potatoes calls for roasting whole russets at 400°F until fork-tender, then dicing them once they are cool enough to handle. Baking concentrates the potato flavor and keeps the dice intact in the soup, while boiled potatoes tend to break down faster and can make the soup starchy or gluey. If you are short on time, you can bake the potatoes a day ahead and refrigerate them whole until you are ready to build the soup.

Ingredient Swaps for This Potato Soup Recipe with Baked Potatoes

Yukon gold potatoes can stand in for russets if you prefer a slightly waxier bite, though they will hold their shape a bit more firmly. Whole milk can be replaced with 2% milk for a lighter soup, but avoid skim milk, since the soup may taste thin. Any good melting cheese, such as Monterey Jack or a cheddar blend, works in place of plain cheddar, and chives can replace green onions for a milder topping.

Troubleshooting Thin or Lumpy Loaded Baked Potato Soup

If the soup turns out thin, let it simmer uncovered for a few extra minutes after adding the potatoes so more liquid evaporates, or mash a few potato chunks against the side of the pot to release starch. Lumps usually come from adding cold milk too quickly to a hot roux, so pour the liquid in gradually while whisking constantly. Stir the cheese in off the heat and in small handfuls to prevent it from clumping or turning grainy.

Storing and Reheating Loaded Baked Potato Soup

Store cooled leftover soup in an airtight container in the refrigerator for up to 3 days; keep the turkey bacon, extra cheese, and green onions separate if possible so the toppings stay crisp. Reheat gently on the stove over low heat, stirring often, or in the microwave in short intervals, and bring leftovers to 165°F (74°C) before serving. This soup is not well suited to freezing, since the dairy base can separate and turn grainy once thawed.

Topping and Serving Ideas for Loaded Baked Potato Soup

Serve the soup hot with a generous spoonful of crumbled turkey bacon, shredded cheddar, a dollop of sour cream, and sliced green onions on top of each bowl. A warm crusty roll or a simple green salad rounds out the meal without competing with the rich, cheesy flavor. For more comforting bowls like this one, see our Soup Recipes: Complete Guide.

Safe internal temperatures in this recipe follow the FoodSafety.gov safe minimum internal temperature chart.