Homemade Loaded Baked Potato Soup is comfort in a bowl.
It’s rich, creamy, and packed with all the things you’d pile onto a baked potato like cheese, sour cream, bacon, and a sprinkle of green onions.
The potatoes cook down into a smooth base, but you still get chunks for texture, so every spoonful feels balanced.
Everything comes together in one pot, which keeps cleanup stress-free.
The cheese melts right in, the sour cream adds tang, and the crispy bacon on top makes it feel extra satisfying. Green onions bring just enough freshness to cut through the richness.
Serve it as the main dish with bread on the side, or start a bigger dinner with a warm bowl. Since it’s ready in around 40 minutes, it works for busy nights when you still want something homemade that feels like a real meal.
Why You’ll Love This Homemade Loaded Baked Potato Soup
Comfort Food Made Easy
This soup delivers the rich taste of a loaded baked potato in a warm, creamy bowl without requiring complicated steps.
One-Pot Recipe
Everything comes together in a single pot, keeping prep and cleanup simple.
Ready in 40 Minutes
Quick enough for busy weeknights while still being filling and hearty.
Family-Friendly
The mix of potatoes, cheese, and bacon makes this a hit with everyone.
Tips and Tricks
Make It Thicker
For a thicker soup, mash some of the potatoes before adding the bacon and cheese.
Crispy Bacon Topping
Save a little bacon to sprinkle on top before serving for extra texture.
Use Warm Milk
If you warm the milk before adding it to the pot, the sauce thickens faster and smoother.
Ingredient Substitutions
Bacon
Use turkey bacon or vegetarian bacon for a lighter option.
Cheese
Swap Cheddar with Monterey Jack or Colby for a different taste.
Milk
Use half-and-half for a richer soup or low-fat milk for a lighter version.
Serving Suggestions
With Bread
Pair with crusty bread or garlic bread for dipping.
As a Starter
Serve as the first course before steak, chicken, or pork chops.
Salad Pairing
A simple green salad balances the richness of the soup.
How to Store and Reheat
Refrigeration
Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Warm gently on the stovetop over low heat, adding a splash of milk if needed to bring back the creamy texture.
Homemade Loaded Baked Potato Soup
Equipment
Ingredients
- 12 slices bacon
- ⅔ cup butter or margarine
- ⅔ cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes peeled and cubed
- 4 green onions chopped
- 1¼ cups shredded Cheddar cheese
- 1 cup sour cream
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Place the bacon in a large skillet and cook over medium heat until browned. Drain, crumble, and set aside.
- In a large stock pot, melt the butter over medium heat.
- Whisk in the flour until smooth.
- Slowly stir in the milk while whisking constantly until the mixture thickens.
- Stir in the cubed potatoes and chopped green onions.
- Bring the mixture to a boil, stirring often.
- Reduce the heat and simmer for 10 minutes.
- Add the bacon, shredded cheese, sour cream, salt, and pepper.
- Continue cooking, stirring often, until the cheese melts and the soup is heated through.
Nutrition
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