I always come back to this Loaded Baked Potato Cheddar Soup when I want something deeply comforting but still easy enough for a cozy weeknight dinner. It’s rich, creamy, and packed with all the flavors you love from a loaded baked potato—cheddar, bacon, and tender potatoes—spooned up in the form of a warm, satisfying soup.
What I love most about this recipe is how it turns simple pantry staples into something that feels indulgent and restaurant-worthy. Every bite is creamy without being heavy, savory without being overwhelming, and endlessly customizable depending on what you have on hand.
What You Need To Make This Recipe
Russet potatoes: These are the heart of the soup. Russet potatoes break down beautifully as they cook, giving the soup a naturally creamy texture while still holding some chunks for that classic loaded potato feel.
Butter: Butter adds richness and depth right from the start. It forms the base of the roux and brings that comforting, homemade flavor that makes this soup irresistible.
Onion: A finely chopped onion adds subtle sweetness and savory balance. As it cooks, it softens and melts into the soup, enhancing every spoonful.
Garlic: Garlic brings warmth and aroma to the soup. It’s not overpowering, but it adds just enough flavor to make the cheddar and potatoes shine.
All-purpose flour: Flour helps thicken the soup, creating that creamy, velvety consistency without needing heavy cream as the main base.
Chicken broth: Chicken broth adds savory depth and keeps the soup from tasting flat. You can use low-sodium broth to better control the salt level.
Milk: Milk lightens the soup while keeping it creamy. It blends with the roux and broth to create a smooth, comforting base.
Sharp cheddar cheese: Sharp cheddar gives the soup its signature flavor. It melts smoothly and adds a bold, cheesy bite that pairs perfectly with the potatoes.
Bacon: Crispy bacon adds smokiness and texture. It balances the creaminess of the soup and makes it taste just like a fully loaded baked potato.
Sour cream: Sour cream adds a slight tang and extra creaminess, rounding out the flavors and giving the soup that classic loaded potato finish.
Salt and black pepper: Simple seasonings that bring everything together and enhance the natural flavors of the ingredients.
Green onions: These add freshness and a mild onion flavor, making the soup taste brighter and more balanced.
Ingredients List
- 4 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- ½ cup sour cream
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 3 green onions, sliced
How to Make Loaded Baked Potato Cheddar Soup
Cook the Bacon
Cook the bacon in a large pot or skillet until crispy. Remove it from the pot and set aside on a paper towel. Leave a small amount of the bacon fat in the pot for extra flavor.
Sauté the Aromatics
Add the butter to the pot and melt it over medium heat. Stir in the chopped onion and cook until soft and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.
Make the Roux
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes. This step removes the raw flour taste and sets the foundation for a thick, creamy soup.
Add Potatoes and Broth
Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes are fork-tender.
Add Milk and Blend (Optional)
Stir in the milk and let the soup heat through. For a smoother texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
Add Cheese and Finish
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Add the sour cream, salt, and black pepper, mixing well.
Garnish and Serve
Ladle the soup into bowls and top with crumbled bacon and sliced green onions. Serve hot and enjoy.
Tips for Making this Recipe
- Use freshly shredded cheddar for smoother melting and better flavor.
- Don’t let the soup boil after adding cheese to prevent grainy texture.
- For extra thickness, mash some of the potatoes instead of blending.
- Swap chicken broth for vegetable broth to make it vegetarian (skip the bacon or use a plant-based alternative).
- Taste and adjust seasoning at the end—cheddar and bacon already add saltiness.
FAQs
Can I make this soup ahead of time?
Yes, this soup reheats well. Store it in the refrigerator for up to 3 days and reheat gently on the stove.
Can I freeze Loaded Baked Potato Cheddar Soup?
You can freeze it, but keep in mind that dairy-based soups may change texture slightly. Stir well when reheating.
What can I use instead of sour cream?
Greek yogurt is a great substitute and adds a similar tangy creaminess.
How do I make this soup thicker?
Simmer it a bit longer, mash more potatoes, or add a small slurry of flour and milk if needed.
Can I add extra toppings?
Absolutely. Extra cheese, chives, or even a dash of hot sauce work beautifully.