Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup is exactly what we all need simmering away on the stove right now. It's the right thing to do! During these colder months I feel like Tomato Soup, Broccoli Cheddar Soup, Grilled Cheese, and Mac and Cheese get all the love when it comes to the feel good comfort food. Well there is a new dish in town and its ready to be added to the rotation when you are looking for that hearty dish to warm you up after a long cold winters day!

Why I love this recipe

Are you looking for a fun and easy soup recipe that the whole family will love? Well, look no further than this Fully Loaded Baked Potato Soup! It's super easy to make and is perfect for a family dinner or as part of your holiday feast. Plus, it's perfect for warming up on a cold day. So, what are you waiting for? Give this soup a try today!

We're really weird people here in LA. We don't handle the cold well. Driving down the street these days, no joke every single person is bundled up in leggings, jackets, vests, scarves and Ugg boots. It was ah-mazing and hysterical and embarrassing all at the same time. I'll be the first to admit that I'm a wimp when it comes to cooler temps, but there's a really delicious solution to that... Fully Loaded Baked Potato Soup!

It's a thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. Crumbled crispy bacon, shredded cheddar cheese, finely sliced scallions, FRIED POTATO SKINS, I mean... what more in life could you ask for? It's everything you'll find in a baked potato but in soup form. I'm into it and you should be too!! Bonus: the base of this soup freezes really well and you could make a double batch for the upcoming winter months!

Ingredients

• Russet Potatoes
• Bacon
• Butter
• Yellow Onion
• Garlic
• All-Purpose Flour
• Chicken Stock
• Salt & Pepper
• Olive Oil
• Sour Cream
• Shredded Cheddar Cheese
• Scallions

*For the full list of ingredients and directions see the recipe card below

Substituions

🥔 Potato Options

• Russet potatoes — classic, fluffy, and ideal for thick soup.
• Yukon Golds — creamier and slightly buttery.
• Red potatoes — a little firmer, great if you like texture.
• Cauliflower — lighter option that still blends up creamy.

🥓 Protein & Topping Swaps

• Bacon — classic baked potato energy.
• Pancetta or prosciutto — slightly fancier, extra savory.
• Turkey bacon — lighter but still smoky.
• Chopped ham — cozy and very satisfying.
• Skip the meat — load up on cheese, chives, and sour cream for a vegetarian version.

🥛 Creamy Base Options

• Whole milk — classic and balanced.
• Half-and-half or heavy cream — richer, thicker soup.
• Greek yogurt — lighter with a little tang.
• Sour cream — leans into baked potato vibes.
• Oat milk or cashew milk — dairy-free swaps that still feel creamy.

🧀 Cheese Options

• Sharp cheddar — the classic choice.
• White cheddar — slightly milder and extra creamy.
• Gruyère — nutty and elegant.
• Monterey Jack — smooth and melty.
• Pepper Jack — adds a little kick.

🧄 Flavor Boosters

• Garlic or shallots — always welcome.
• Smoked paprika — subtle smoky depth.
• White pepper — classic creamy-soup seasoning.
• Hot sauce — a few shakes at the end wake everything up.

🥣 Texture Tweaks

• Blend more or less — smoother or chunkier, your call.
• Add extra broth or milk — to loosen if it thickens too much.
• Mash some potatoes by hand — for rustic texture.

🍽 Topping Ideas

• Chives or scallions — non-negotiable.
• Extra cheese — always yes.
• Sour cream or crème fraîche — cool contrast.
• Croutons or crispy onions — for crunch.
• Serve with crusty bread or a side salad — makes it a full meal.

How to Make Baked Potato Soup

Step 1: After baking the potatoes scoop out and roughly chop the white insides and set aside. Tear the potato skins and set aside.

Step 2: Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized.

Step 3: Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes.

Step 4: While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps.

Step 5: After adding the insides of the diced baked potato, add the crumbled bacon, cheddar cheese, scallions and sour cream into the pot of soup.

Step 6: Stir well and continue to cook over low heat until the cheese is melted. Serve with bacon, cheese, scallions and crispy potato skins.

🥔🧀✨ Tips & Tricks for the Best Fully Loaded Baked Potato Soup

This is one of my all time favorite comforting soups. It's warm and comforting and it is LOADED with flavor. A few important things to keep in mind...

• Use starchy potatoes. Russets are the move here. They break down beautifully and give the soup that thick, creamy texture without needing tons of cream.
• Bake the potatoes first. Baking instead of boiling adds deeper flavor and keeps the potatoes from getting waterlogged. It’s worth the extra step.
• Don’t overblend. If you’re blending part of the soup, stop while there’s still some texture. Overblending can make potato soup gluey instead of silky.
• Season in layers. Salt the potatoes, season the base, taste at the end. Potatoes need a little extra love to really shine.
• Use full-fat dairy. Sour cream, cheese, and milk or cream give this soup its richness. This isn’t the place to go low-fat.
• Add cheese off the heat. Stir it in once the soup is hot but not boiling so it melts smoothly and doesn’t separate.
• Save some potato chunks. Folding in pieces at the end gives you that classic “loaded baked potato” bite instead of a totally smooth soup.
• Crisp the bacon properly. Crunchy bacon adds texture and saltiness that balances the creamy soup. Soft bacon gets lost here.
• Loosen with broth if needed. Potato soup thickens as it sits. A splash of warm broth brings it right back to the perfect consistency.
• Go all in on toppings. Cheese, bacon, chives, sour cream. The toppings are half the fun and let everyone customize their bowl.

FAQs

Similar Recipes

Fully Loaded Baked Potato Soup

Author: Gaby Dalkin

4.9 from 37 votes

Imagine a Fully Loaded Baked Potato but in soup... it's perfection!

Print Recipe Pin Recipe Review Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine American

Servings 8 people

Equipment

• ▢
  4-Quart Pot with Lid
• ▢
  7" Vegetable Knife
• ▢
  Boos Block Walnut Cutting Board
• ▢
  All-Clad Stainless Steel 12-Inch Fry Pan with Lid
• ▢
  Stainless Steel Slotted Spoon
• ▢
  Maldon Flaky Sea Salt

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
• ▢ 8 slices bacon
• ▢ 6 tablespoons butter
• ▢ 1 yellow onion finely chopped
• ▢ 4 cloves garlic roughly chopped
• ▢ ⅓ cups all purpose flour
• ▢ 4 cups chicken stock
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoons freshly cracked black pepper
• ▢ 2 tablespoons olive oil
• ▢ ½ cup sour cream

Toppings:

• ▢ Freshly shredded cheddar cheese
• ▢ Sliced scallions
• ▢ Sour Cream
• ▢ Bacon

Instructions

 

• Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
• Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
• In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
• Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
• In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
• Add ½ of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
• Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.

Notes

• Use starchy potatoes. Russets are the move here. They break down beautifully and give the soup that thick, creamy texture without needing tons of cream.
• Bake the potatoes first. Baking instead of boiling adds deeper flavor and keeps the potatoes from getting waterlogged. It’s worth the extra step.
• Don’t overblend. If you’re blending part of the soup, stop while there’s still some texture. Overblending can make potato soup gluey instead of silky.
• Season in layers. Salt the potatoes, season the base, taste at the end. Potatoes need a little extra love to really shine.
• Use full-fat dairy. Sour cream, cheese, and milk or cream give this soup its richness. This isn’t the place to go low-fat.
• Add cheese off the heat. Stir it in once the soup is hot but not boiling so it melts smoothly and doesn’t separate.
• Save some potato chunks. Folding in pieces at the end gives you that classic “loaded baked potato” bite instead of a totally smooth soup.
• Crisp the bacon properly. Crunchy bacon adds texture and saltiness that balances the creamy soup. Soft bacon gets lost here.
• Loosen with broth if needed. Potato soup thickens as it sits. A splash of warm broth brings it right back to the perfect consistency.
• Go all in on toppings. Cheese, bacon, chives, sour cream. The toppings are half the fun and let everyone customize their bowl.

Nutrition Information

Calories: 461kcal | Carbohydrates: 48g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 694mg | Potassium: 1122mg | Fiber: 5g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 2mg

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