This Loaded Baked Potato Soup recipe is the ULTIMATE comfort soup! Loaded with crispy bacon, sour cream, sharp cheddar cheese, and green onions, this soup is quicker to make than a baked potato and is perfect for a crowd or leftovers throughout the week!

We love recreating our favorite meals from restaurants, and Panera Bread's soups like this Loaded Baked Potato Soup are just hard to beat! Our Better-Than-Panera Broccoli Cheese Soup is hands down better than the real deal, and when you serve it in our Homemade Bread Bowls, it's like you're eating out without leaving the house!

bowl of loaded baked potato soup next to spoons, close up

Do you remember when Panera had that amazing Loaded Baked Potato Soup on their menu? Do you also remember when they took it away last year?! Why they would do that is beyond me, but have no fear, I've recreated it so we can all make it at home!

This Loaded Baked Potato Soup recipe is the ultimate comforting soup. Loaded Baked Potatoes themselves are ridiculously comforting, loaded with sour cream, cheese, bacon, and spring onions, but making a loaded baked potato is soup form takes it to a whole new level.

Ready in just 45 minutes which is much quicker than an oven-baked potato, and made in one pot, this Loaded Baked Potato Soup is creamy, rich, and tangy with an added bacon crunch. It makes plenty of servings to feed a crowd or to save as leftovers for the week, and it's definitely a recipe you'll want to bookmark and make all fall, winter and early spring.

overhead, large pot of Loaded Baked Potato Soup with garnishes in separate small bowls, and pile of empty bowls next to silverware

Ingredients for Loaded Baked Potato Soup

  • Potatoes: I used waxy potatoes (like Gold Potatoes) as they have the best consistency for this recipe, but if you have other potatoes to use on hand they will be fine!
  • Bacon: Bacon is cooked to crispy perfection and added to the soup at the end as well as on top as a garnish.
  • Onion & garlic: These two classic soup ingredients add so much flavor to this Loaded Baked Potato Soup!
  • Flour: All-purpose flour thickens the soup up perfectly.
  • Broth: I used chicken broth to add volume without compromising on the taste.
  • Cream, milk, and sour cream: Regular cream (which can be substituted for half and half) and milk make the soup deliciously rich and at the end, I mixed in some sour cream to add a little tanginess.
  • Cheese: Sharp cheddar cheese melts into the loaded baked potato soup at the end making it thicker and super cheesy. It's delicious!
  • Toppings: To garnish at the end, I topped this potato soup with diced green onion (chives will work too!), the remaining bacon, shredded cheese, and a dollop of sour cream, just like a regular loaded baked potato!
soup ingredients laid individually on table

How to Make The Best Loaded Baked Potato Soup

  1. Make crispy bacon. Firstly, cook the bacon in a large dutch oven or heavy-bottomed pot over medium-high heat until crispy. Remove the bacon to a plate lined with a paper towel using a slotted spoon and set aside.
  2. Drain & sauté. Secondly, drain all but 2-3 tablespoons of the bacon, and then add the onion and sauté for 5 minutes until softened, adding the garlic in the last 30 seconds.

3. Sprinkle flour. Next, sprinkle the flour over the onions and garlic. Cook and stir for 1-2 minutes until the flour is absorbed.
4. Slowly add liquids and potatoes. Gradually add the chicken broth while stirring. Add the milk and cream along with the potatoes, salt, and pepper.
5. Simmer & blend! Bring the loaded baked potato soup to a simmer, then reduce the heat to medium and cook for 20 minutes, stirring occasionally, until the potatoes are tender. Transfer 2-3 cups of the soup to a blender and cover it with a dishtowel. Blend until smooth, then return to the pot. If you prefer a creamier, smoother soup with fewer chunks, you can blend more, or even all, of the soup. Don't put the lid on the blender or pressure will build up from the heat while blending.

cheese and sour cream added to soup

6. Add sour cream, cheese, and bacon. Next, remove the soup from the heat then stir in the sour cream, cheddar cheese, and half of the reserved bacon.
7. Garnish and serve! Finally, serve with the remaining bacon, green onions, additional cheese, and sour cream on top.

overhead, large pot of Loaded Baked Potato Soup with garnishes in separate small bowls

How to store Loaded Baked Potato Soup

Store this potato soup in an airtight container in the fridge for up to 4 days. Reheat it on the stove or in the microwave until the soup is piping hot, and garnish as before.

overhead shot of 3 bowls of loaded baked potato soup with garnishes in background and spoons at side, and large pot of soup

How do you thicken Loaded Potato Soup?

I thickened this loaded potato soup recipe by adding a little flour, plus cream, sour cream and cheese. The combination of all of these ingredients makes a comforting, thick soup!

3 bowls of loaded baked potato soup with garnishes in background and silverware at side

Should I boil the potatoes before adding them to the soup?

No, you don't have to boil the potatoes in water. I've even read of people microwaving the potatoes beforehand to cut down on the cooking time, but I added the potatoes in raw so that they could absorb ALL the flavors of the chicken broth, onions, garlic, and bacon. The result is so much tastier than pre-boiling or microwaving the potatoes!

3 bowls of loaded baked potato soup with garnishes in background and spoons at side

More Recipes Like This

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

Loaded Baked Potato Soup

5 from 2 votes
Amy Nash
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 6 -8 servings
This Loaded Baked Potato Soup recipe is the ULTIMATE comfort soup! Loaded with crispy bacon, sour cream, sharp cheddar cheese, and green onions, this soup is quicker to make than a baked potato and is perfect for a crowd or leftovers throughout the week!

Ingredients
  

  • 12 slices of bacon chopped
  • 1 small yellow onion diced
  • 3 cloves of garlic minced
  • ¼ cup all purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup cream or half and half
  • 3 pounds of potatoes peeled and diced to 1 inch size cubes use waxy potato like Gold Potatoes
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ¾ cup sour cream
  • 1 cup shredded sharp cheddar cheese

Toppings

  • diced green onion or chives
  • cooked bacon
  • shredded cheese
  • sour cream

Instructions
 

  • Cook the bacon in a large dutch oven or heavy bottomed pot over medium-high heat until crispy. Remove the bacon to a plate lined with paper towel using a slotted spoon and set aside.
  • Drain all but 2-3 tablespoons of the bacon. Add the onion and saute for 5 minutes until softened, adding the garlic in the last 30 seconds.
  • Sprinkle the flour over the onions and garlic. Cook and stir for 1-2 minutes until the flour is absorbed.
  • Gradually add the chicken broth while stirring. Add the milk and cream along with the potatoes, salt, and pepper.
  • Bring to a simmer, then reduce the heat to medium and cook for 20 minutes, stirring occasionally, until the potatoes are tender. Transfer 2-3 cups of the soup to a blender and cover it with a dish towel. Blend until smooth, then return to the pot. If you prefer a creamier, smoother soup with fewer chunks, you can blend more, or even all, of the soup. Don't put the lid on the blender or pressure will build up from the heat while blending.
  • Remove the soup from the heat then stir in the sour cream, cheddar cheese, and half of the reserved bacon.
  • Serve with the remaining bacon, green onions, additional cheese, and sour cream on top.

Nutrition

Calories: 637kcal | Carbohydrates: 52g | Protein: 19g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1668mg | Potassium: 1374mg | Fiber: 6g | Sugar: 6g | Vitamin A: 718IU | Vitamin C: 58mg | Calcium: 304mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Share This With the World

PinYummly

Related Recipes

About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




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

Reader questions and reviews

    1. Sorry about that! The butter is only needed if you get rid of all of the bacon grease, in which case you could saute the onions in 2 tablespoons of butter.

    1. Not great, in my opinion. Some people definitely do it and it's okay, but it tends to separate and be a little grainy when thawed and reheated. I think it's best eaten fresh.