Loaded Baked Potato Soup (with Cooking Video)

Home » In the Kitchen » Entrées - Main Dishes » Soups and Stews » Loaded Baked Potato Soup (with Cooking Video)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Absolutely heavenly loaded baked potato soup. This soup is everything you love about baked potatoes.

Absolutely heavenly loaded baked potato soup. This soup is everything you love about baked potatoes.

Loaded Baked Potato Soup is one of my favorite soups, and is perfect on a cool night. The potatoes can be baked ahead of time, making prep time in the evening much shorter. Wouldn’t you enjoy a bowl of this after a long day? 

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

When I was a kid, I hated potatoes. I really, really, HATED potatoes. So when my grandmother would offer me her famous potato soup, I quickly declined every time. As I got older, my tastes changed, and while I am still not a huge fan of mashed potatoes, I do like lots of potatoes now. One day I was in a restaurant with my hubby for a date/lunch, and tried some potato soup. I died and went to heaven.

And I wished I had tried my Grandma’s Potato Soup.

After that, I started trying out recipes, and came up with one that we all liked…even my “soup-hater.”

Loaded Baked Potato Soup

To Make Loaded Baked Potato Soup, You Will Need:

  • russet potatoes
  • bacon (I now use turkey bacon – How to Make Crispy Turkey Bacon)
  • butter
  • onion
  • garlic
  • all-purpose flour
  • chicken broth
  • milk
  • half & half
  • grated sharp or extra sharp cheddar cheese
  • salt
  • pepper
  • parsley
  • sour cream for topping (optional)
  • Dutch oven/Soup Pot
  • potato masher or immersion blender

Watch Me Make This Recipe:

Loaded Baked Potato Soup

You May Also Like:

Loaded Baked Potato Soup

Constance Smith – Cosmopolitan Cornbread
Rich, thick & Filling Loaded Baked Potato Soup
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Soups and Stews
Cuisine American
Servings 6
Calories 2009 kcal


  • 4-5 lbs russet potatoes
  • 8 slices turkey bacon, cut into 1/2 inch pieces
  • 4 Tb butter, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 Tb flour
  • 2 c chicken broth
  • 2 c milk
  • 1 c half & half
  • 2 c grated sharp or extra sharp cheddar cheese, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp parsley
  • sour cream for topping, optional


  • To begin, bake your potatoes. Simply wash and dry them, poke several times with a fork, and then rub the skins with a little olive oil.
  • Place them on a baking sheet and bake at 375° for about an hour or until a knife inserted in the center goes in easily.
  • Take them out an allow them to cool. (This can be done ahead of time, or even the day before. Just store the cooked potatoes in the fridge until you are ready for them.) Your potatoes need to cool enough so that you can handle them.
  • In a skillet, cook the turkey bacon pieces with 2 tablespoons of butter, until crispy.
  • Scoop the turkey bacon pieces out with a slotted spoon and place them on a plate lined with paper towels. Set aside for now.
  • Place the remaining 2 Tb of butter in your Dutch oven. Add the diced onion and minced garlic. Sauté them in the Dutch oven until tender and have a little color.
  • Meanwhile, scoop the insides of half your potatoes into a bowl. The other half of the potatoes, you’ll peel so you can cut the "meat" into chunks.
  • When the onions are tender, add in the butter and let it melt, then stir in the flour. Cook for just a minute and let the flour get bubbly.
  • Pour in the chicken broth, milk and half & half. Cook this over medium heat until it comes to a gentle boil.
  • Reduce the heat a little.
  • Add in the scooped potatoes, and with a potato masher, mash the potatoes into the soup as best you can.
  • Stir in 1 cup of the shredded cheese, and let it melt into the soup.
  • Stir in the potato chunks, and let it cook until the potatoes are heated through.
  • Stir in the salt, pepper and parsley.
  • Serve topped with extra cheese, turkey bacon pieces and optional sour cream.
  • Enjoy!


* The potatoes can be baked ahead of time, making prep time for a weeknight ideal.
* If half & half isn’t handy, you can simply increase the milk to 3 cups.


Calories: 2009kcalCarbohydrates: 338gProtein: 69gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 124mgSodium: 1558mgFiber: 35gSugar: 20g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

This recipe was originally written in 2020 and updated in 2023 to reflect dietary changes.

6 thoughts on “Loaded Baked Potato Soup (with Cooking Video)”

  1. Hi, I made this a few days ago. I made no changes and it turned out extremely thick, like room temperature oatmeal. I doubled the chicken broth, and it was still way too thick. Is it supposed to be that way? Nice flavor, though!

    • Oh my! It *is* normally a very thick soup, but not quite that thick. I wonder if the potatoes were starchier than usual. If you decide to make it again, maybe mash less potatoes and leave more of them in chunks. The mashed ones do add quite a bit of thickness to it.


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.