Winter evenings call for soup that wraps you in a warm hug, and nothing does that better than a bowl of loaded baked potato soup. My neighbor shared her crockpot version with me last December, and I’ve been tweaking it ever since. The result? A soup so thick and creamy that it almost eats like a meal on its own.
This soup tastes like a loaded baked potato transformed into the coziest bowl you’ll ever eat. It’s rich without being heavy, hearty enough to satisfy hungry bellies, and flexible enough to prep ahead or throw together last-minute. Plus, you can make it on the stovetop in about 45 minutes or let your crockpot do all the work while you go about your day.
Time to cook: 45 minutes (stovetop) or 4-6 hours (crockpot)
Skill level: Beginner-friendly
Taste profile: Creamy, savory, cheesy with smoky bacon notes
Why You’ll Love This Loaded Baked Potato Soup
First, it’s comfort food at its finest. You get all the flavors of a fully loaded baked potato – crispy bacon, sharp cheddar, tangy sour cream, fresh chives – but in a spoonable, slurpable form that’s even more satisfying on a cold day.
Second, it’s ridiculously versatile. Stovetop method when you need dinner fast? Done. Crockpot method when you want to prep in the morning and come home to a ready meal? Also done. You can even make it a day ahead since it reheats beautifully.
Third, everyone loves it. Kids devour it (it’s basically cheese soup with potatoes), adults appreciate the depth of flavor, and even picky eaters usually go back for seconds. If you’re looking for more quick easy meals that please a crowd, this one’s a winner.
Ingredients for Loaded Baked Potato Soup
This recipe serves 6-8 people and creates a thick, restaurant-style soup.
For the soup base:
- 6 medium russet potatoes (about 900g), peeled and diced into 1-inch cubes
- 6 strips thick-cut bacon (about 180g), chopped
- 1 medium yellow onion (200g), finely diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth (or vegetable broth)
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 3 tablespoons (24g) all-purpose flour
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the finishing touches:
- 2 cups (225g) sharp cheddar cheese, shredded
- 1/2 cup (120ml) sour cream
- 3 green onions, sliced thin
For topping (optional but recommended):
- Extra shredded cheddar
- Extra bacon bits
- Sour cream
- Fresh chives or green onions
- Oyster crackers
Substitution notes: Can’t find russet potatoes? Yukon golds work great too (they’re creamier). For a lighter version, swap heavy cream with half-and-half. Vegetarians can skip bacon and add smoked paprika or liquid smoke for that smoky depth. Turkey bacon works in a pinch but won’t be as crispy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (for stovetop method)
- 6-quart slow cooker (for crockpot method)
- Large skillet
- Potato masher or immersion blender
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Loaded Baked Potato Soup (Stovetop Method)
Step 1: Cook the bacon
Place chopped bacon in a large pot over medium heat. Cook for 6-8 minutes, stirring occasionally, until crispy and browned. Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté the aromatics
Add diced onion to the bacon fat. Cook over medium heat for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant. The kitchen should smell amazing at this point.
Step 3: Create the roux
Push onions to the side and add butter to the center of the pot. Once melted, sprinkle flour over the butter. Stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup beautifully.
Step 4: Add liquids and potatoes
Slowly pour in chicken broth while stirring to prevent lumps. Add diced potatoes, salt, pepper, and smoked paprika. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20-25 minutes. Potatoes should be fork-tender but not falling apart.
Step 5: Add dairy and thicken
Reduce heat to low. Use a potato masher to mash about half the potatoes directly in the pot (this thickens the soup while keeping nice chunks). Stir in milk and heavy cream. Heat gently for 5 minutes – don’t let it boil or the dairy might curdle.
Step 6: Add cheese and finish
Remove pot from heat. Stir in shredded cheddar until completely melted and smooth. Mix in sour cream and half the cooked bacon. Taste and adjust salt if needed. The soup should be thick enough to coat the back of a spoon.
Step 7: Serve
Ladle into bowls and top with remaining bacon, extra cheese, a dollop of sour cream, and sliced green onions. Serve immediately while piping hot.
Crockpot Method for Loaded Baked Potato Soup
Want the easiest version? Here’s how to make this loaded baked potato soup crockpot style.
Step 1: Prep ingredients in the morning
Cook bacon in a skillet until crispy, then crumble and set aside. Add diced potatoes, onion, garlic, chicken broth, salt, pepper, and smoked paprika to your crockpot. Stir to combine.
Step 2: Cook low and slow
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Potatoes should be completely tender when pierced with a fork.
Step 3: Mash and add dairy
Use a potato masher to partially mash the potatoes (leave some chunks for texture). Stir in milk, heavy cream, and butter. Cover and cook on HIGH for 15 more minutes.
Step 4: Finish with cheese
Turn off the crockpot. Stir in shredded cheddar until melted, then add sour cream and most of the bacon. Let it sit for 5 minutes to thicken slightly before serving.
This loaded baked potato soup crockpot easy method is perfect for busy weeknights. I often prep everything the night before, store it in the fridge, then dump it all in the crockpot before work.
Tips for the Best Loaded Baked Potato Soup
Don’t skip the roux: That flour-butter mixture in step 3 is what gives your soup its luxurious thickness. Without it, you’ll have potato water instead of creamy soup.
Cut potatoes uniformly: Same-sized chunks cook at the same rate. Aim for 1-inch cubes so nothing ends up mushy while other pieces stay hard.
Use block cheese, not pre-shredded: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Shred your own from a block for smooth, creamy results.
Control the consistency: Want it thicker? Mash more potatoes or add a slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Too thick? Thin with a splash of milk or broth.
Add dairy at the end: High heat plus dairy equals curdled soup. Always add milk and cream when the soup is off the boil, and heat gently.
Make it ahead: This soup actually tastes better the next day once flavors meld. Store without toppings for up to 3 days in the fridge.
Serving Suggestions
Serve this loaded baked potato soup recipe with crusty bread for dipping – a warm baguette or garlic bread works perfectly. I also love it alongside a simple green salad with vinaigrette to cut through the richness.
For a complete comfort food spread, pair it with sheet pan chicken and potatoes or garlic butter steak bites. The soup is filling enough to be a main course, but it also works beautifully as a starter before a lighter entrée like lemon dill salmon.
Set up a toppings bar when serving for a crowd. Lay out bowls of extra bacon, shredded cheese, sour cream, green onions, chives, and oyster crackers. Let everyone customize their bowl – kids especially love this.
Storage and Reheating
Refrigerator: Store cooled soup in an airtight container for up to 4 days. The soup will thicken as it sits (potatoes continue absorbing liquid), so add a splash of milk or broth when reheating.
Freezer: This soup can be frozen for up to 2 months, though the texture changes slightly. Dairy-based soups sometimes separate when frozen. To freeze, cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Thaw overnight in the fridge.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Add liquid as needed to reach desired consistency. Microwave individual portions on 50% power in 1-minute intervals, stirring between each, to prevent hot spots.
Pro tip: Add toppings fresh each time you serve, not before storing. Bacon stays crispy, cheese melts perfectly, and everything tastes just-made.
Variations to Try
Slow cooker chicken version: Add 1 pound of diced chicken breast or thighs in step 1 of the crockpot method. The chicken will cook perfectly along with the potatoes and add extra protein.
Vegetarian loaded potato soup: Skip the bacon and use vegetable broth. Add 1 teaspoon liquid smoke for that smoky depth. Top with crispy fried onions instead of bacon.
Broccoli cheddar twist: Add 2 cups of small broccoli florets in the last 10 minutes of cooking. You’ll get a hybrid of two classic soups.
Jalapeño popper version: Stir in 1/2 cup diced pickled jalapeños with the cheese. Top with crumbled cream cheese for that jalapeño popper vibe.
Lighter version: Use 2% milk instead of whole milk, skip the heavy cream (use more milk), and reduce cheese to 1 cup. Use turkey bacon. It’s still delicious, just less indulgent.
If you love cozy soups like this, you might also enjoy winter squash soup or winter vegetable stew for more cold-weather comfort.
Common Questions About Loaded Baked Potato Soup
Why is my soup watery?
You didn’t mash enough potatoes, or you added too much liquid. Simmer uncovered for 10-15 minutes to reduce excess liquid, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
Can I use a different type of potato?
Yes! Yukon golds create a creamier soup, while red potatoes hold their shape better if you prefer chunkier texture. Avoid waxy potatoes if you want that thick, starchy consistency.
The cheese looks grainy – what happened?
Either the soup was too hot when you added cheese, or you used pre-shredded cheese with additives. Always remove from heat before stirring in freshly shredded cheese.
Can I make this in an Instant Pot?
Absolutely. Sauté bacon and onions using the sauté function, add potatoes and broth, then pressure cook on high for 8 minutes with quick release. Finish with dairy and cheese as directed.
How do I prevent the dairy from curdling?
Keep the heat low once you add milk and cream. Never let it boil. Tempering helps too – add a ladle of hot soup to the dairy first, then pour it all back into the pot.
Nutritional Information
Per serving (1.5 cups, based on 8 servings):
- Calories: 425
- Fat: 28g
- Carbohydrates: 32g
- Protein: 14g
- Fiber: 3g
- Sodium: 780mg
Note: Nutritional values are approximate and vary based on specific ingredients used and portion sizes. Toppings are not included in this calculation.
Why This Recipe Works
This loaded baked potato soup combines the best techniques from both restaurant kitchens and home cooking. The roux provides stable thickening without cornstarch’s sometimes-slimy texture. Partially mashing the potatoes creates natural thickness while keeping satisfying chunks throughout.
Using both milk and cream balances richness with lightness – all cream would be too heavy, all milk would be too thin. The smoked paprika adds depth that complements bacon without overwhelming other flavors.
The crockpot version works because potatoes release starch slowly during long cooking, naturally thickening the broth. By the time they’re tender, you already have a thick base that needs minimal mashing.
Whether you choose the stovetop or loaded baked potato soup crockpot method, you’re getting a soup that rivals any restaurant version. It’s one of those recipes that makes you wonder why you’d ever order soup out when you can make something this good at home.
Making It Your Own
The beauty of this soup is how easily it adapts to what you have on hand or what your family prefers. My kids don’t like visible onions, so I mince them super fine – they cook down completely and add flavor without texture. My husband wants extra bacon in everything, so his bowl gets double.
Some nights I’m too tired for all the toppings, so I just stir the cheese in and call it done. Other times, when I’m feeding guests or want to feel fancy, I go all out with the toppings bar. Both versions taste incredible.
You could also turn this into a meal prep champion. Make a double batch, freeze half in individual portions, and you’ve got instant comfort food for busy nights. Just reheat, add toppings, and dinner’s done in five minutes.
This soup has become one of those recipes I make without thinking about it. The measurements are second nature now, and I can throw it together while helping with homework or catching up on laundry. That’s the kind of recipe worth keeping – one that fits into real life, not just special occasions.
Next time you’re craving something warm and filling, give this loaded baked potato soup recipe a try. Whether you make it on the stovetop or go the loaded baked potato soup crockpot easy route, you’ll end up with a bowl of pure comfort that tastes like you spent hours in the kitchen – even if you didn’t.For more cozy comfort food ideas, check out our collection of weeknight dinners that bring the same warmth to your table.
