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If you love baked potatoes with all the fixings, then you’ll love this soup! Loaded Baked Potato Soup is thick and creamy, packed with cheese, bacon, and sour cream.

Two bowls of loaded baked potato soup on a counter in front of a dutch oven filled with soup

Guys, it’s definitely soup season around here. It’s basically all I want to eat right now because it is so darn cold outside.

And lucky for me, my fam is completely content with soup being dinner.

Whether it’s tomato soup with grilled cheese or Zuppa Toscana with crusty bread and a salad, we’re all on board with soup season.


I am not exactly going to say no to any bowl of potato soup. I mean, you know I love soup recipes – especially in the winter – and I definitely love potatoes.

But there’s really something special about a bowl of Loaded Baked Potato Soup. 

Onions and garlic sauteed in a large dutch oven

I mean, come on. Creamy potato soup with all of your favorite baked potato fixings mixed in? That’s the dream.

To play up the “loaded” part of this soup, my recipe uses:

  • Cheese – cheddar for sharpness and Velveeta for creaminess
  • Cooked and crumbled bacon
  • Sour cream

And of course I like to add on some green onions and an extra dollop of sour cream when I serve it! 

Whisk stirring milk and chicken stock in a large dutch oven


This recipe starts with four baked russet potatoes. If you’ve never baked potatoes at home before, don’t worry! I have a whole post on how to bake potatoes that can help. 

In a large dutch oven, cook diced onion and garlic in butter. Whisk in some flour and cook this for 1-2 minutes, whisking constantly. You’re making a roux that will help thicken the final soup.

Ladle stirring cheesy potato soup in a large dutch oven

Gradually add the chicken broth and milk. Stir constantly while the mixture comes to a boil.

Once the mixture has started to boil, reduce the heat and add in the potatoes, shredded cheddar cheese and cubed Velveeta cheese. The cheddar gives the soup sharpness while the Velveeta makes it super creamy.

Hand adding cooked and crumbled bacon to a pot of potato soup

Let the soup simmer for about 15 minutes, giving it a stir every now again. After 15 minutes, the cheese should be melted and the soup should be nice and thick. 

Just before serving, stir in the bacon, some sour cream, and season with salt and pepper. 


I love soups that can be made ahead and frozen as much as anyone. Recipes like Stuffed Pepper Soup and Sausage and Lentil Soup are great for freezing. 

Loaded Baked Potato Soup? Not so much.

The problem with freezing soups that have a lot of dairy in them is that they can separate when they thaw. This means the texture when you reheat it could be a little weird.

This recipe as written serves 8, but because it is a savory recipe (and not a baking recipe), you could easily halve the recipe if you are looking for something that makes a smaller amount. 

Or you could do what I do and portion out half the soup for a friend or neighbor. This is a great recipe to take to a loved one who needs a meal, especially alongside a loaf of beer bread!

Overhead view of two bowls of potato soup topped with sour cream, cheese, bacon and green onions
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Loaded Baked Potato Soup

By: Jamie Lothridge
4.51 from 83 ratings
Prep: 30 minutes
Total: 30 minutes
Servings: 8 servings
If you love baked potatoes with all the fixings, then you’ll love this soup! Loaded Baked Potato Soup is thick and creamy, packed with cheese, bacon, and sour cream.


  • cup unsalted butter
  • ½ cup diced sweet onion
  • 2 cloves fresh garlic minced or pressed
  • cup all-purpose flour
  • 3 cups chicken broth
  • 3 ½ cups whole milk
  • 4 large russet potatoes baked, peeled and cubed into bite size pieces
  • 8 ounces sharp cheddar cheese shredded
  • 6 ounces Velveeta cubed
  • 10 slices bacon cooked crisp, cooled and crumbled
  • 1 cup sour cream dived use
  • 1 teaspoon Kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 3 green onions finely sliced


  • In a large Dutch oven over medium-low heat, melt butter. Stir in diced sweet onion and cook until softened and transparent. Stir in garlic and continue cooking, stirring constantly for 1-2 minutes. 
  • Whisk in flour and cook for 1- 2 minutes while whisking constantly. Gradually whisk in chicken broth and milk and stir until combined. Allow this mixture to come to a boil, stirring constantly.
  • Reduce heat to low and add in potatoes, cheddar cheese, and Velveeta. Allow soup to simmer for 15 minutes, stirring often until cheese is completely melted and the soup has thickened.
  • Stir in bacon, ¾ cup sour cream, salt and pepper. Stir until the sour cream is fully incorporated into the soup. At this point, give the soup a try and add additional salt & pepper to taste.
  • Serve topped with reserved sour cream, green onion and additional shredded cheese and bacon.



Calories: 643kcal, Carbohydrates: 49g, Protein: 24g, Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 107mg, Sodium: 1384mg, Potassium: 1171mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1142IU, Vitamin C: 12mg, Calcium: 523mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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