Loaded Baked Potato Soup has everything you love about a fully loaded baked potato packed into one thick, creamy bowl with crispy bacon, sharp cheddar, sour cream, and green onions. Russet potatoes cook right in the flavorful broth and get partially mashed, while a little instant potato gives the soup the perfect creamy texture without making a flour-based roux.

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There are potato soups, and then there are potato soups that actually taste like a loaded baked potato. I am firmly in the second camp. If I’m ordering a baked potato, I want it loaded, and the same rules apply to my soup.

This version starts by cooking bacon until crispy, then uses those bacon drippings to sauté the onion, garlic, and seasonings. The potatoes simmer right in the chicken broth so they absorb all that flavor instead of being boiled separately in water. Then we partially mash them and finish everything with heavy cream, sour cream, sharp cheddar, and a little instant potato for an extra-creamy consistency.

I also add The Spice Girl Kitchen Okie Rub here, which gives the soup an extra layer of smoky, savory flavor that works so well with bacon, cheddar, and potatoes. It doesn’t turn this into BBQ potato soup. It’s just that little something in the background that makes the whole pot taste better.

Why You’ll Love This Loaded Baked Potato Soup

It actually tastes like a loaded baked potato. Bacon, sharp cheddar, sour cream, green onions, and russet potatoes give you all the flavors you expect.
The texture is SO good. Partially mashing the russets creates a naturally creamy base while leaving plenty of tender potato chunks in every bite.
No flour or roux needed. Plain instant potato flakes finish thickening the soup while adding even more potato flavor.
It’s made in one pot. Even the potatoes cook directly in the soup, which means fewer dishes and more flavor.
We build flavor from the beginning. Bacon drippings, onion, garlic, and Okie Rub create a savory base before the broth ever goes in.
You get to load it up. More bacon, cheddar, sour cream, and green onions on top are absolutely encouraged.

Ingredients You’ll Need

Bacon

We’re starting with bacon for two reasons: crispy bacon for topping and those flavorful drippings for cooking the onion. Don’t clean out the pot after cooking it! Leave about 2 tablespoons of bacon grease behind.

Yellow Onion + Garlic

These give us a savory aromatic base. Cooking the onion directly in the bacon drippings adds flavor throughout the entire soup.

The Spice Girl Kitchen Okie Rub

My salt-free Okie Rub adds smoky, savory depth that is especially good with bacon, potatoes, and cheddar. You won’t end up with a BBQ-flavored soup. It simply gives the base more dimension than salt and pepper alone.

Red Pepper Flakes + Black Pepper + SALT

A small amount of red pepper flakes helps balance all the richness without making the soup noticeably spicy. Remember that the bacon, broth, and cheddar all contribute salt, so we can always adjust the final seasoning at the end.

Russet Potatoes

Russets are my first choice for baked potato soup. They’re high in starch with that classic fluffy baked-potato texture, which means they become beautifully tender and help naturally thicken the soup when we mash some of them.

Chicken Broth

Instead of boiling our potatoes separately in water, we’re cooking them directly in chicken broth. That gives the potatoes an opportunity to absorb flavor as they cook while creating a savory base for the soup.

Heavy Cream

One cup is enough to make the soup rich and creamy without turning the entire base into heavy cream.

Instant Mashed Potato Flakes

This is my little trick for getting that thick, creamy potato soup consistency without making a flour-based roux. Make sure you’re using plain instant potato flakes rather than a flavored instant mashed potato mix.

Sour Cream

You can’t have a loaded baked potato without sour cream! It adds creaminess along with a little tang that helps balance the bacon, cheese, and cream.

Sharp Cheddar Cheese

Sharp cheddar gives us plenty of cheese flavor without completely overpowering the potato. For the smoothest soup, buy a block and shred it yourself rather than using pre-shredded cheese.

Toppings

This is loaded baked potato soup, so don’t be shy here. I like crispy bacon, more sharp cheddar, sour cream, sliced green onions or chives, and plenty of freshly cracked black pepper.

How to Make Loaded Baked Potato Soup

Cook the Bacon

Add the chopped bacon to a large Dutch oven and cook until browned and crispy. Remove it with a slotted spoon and set it aside for later, leaving about 2 tablespoons of bacon drippings in the pot.

Build the Flavor Base

Add the diced onion directly to the bacon drippings and cook until softened. Add the garlic, Okie Rub, red pepper flakes, black pepper, and salt and cook for about 30 seconds, just until everything smells amazing.

Simmer the Potatoes

Add the diced russet potatoes and chicken broth, making sure to scrape up any flavorful browned bits from the bottom of the pot.

Bring everything to a boil, then reduce to a gentle simmer and partially cover. Cook for about 15 to 20 minutes, or until the potatoes are very fork-tender.

Partially Mash the Potatoes

Use a potato masher to mash about one-third of the potatoes directly in the pot. The mashed potatoes release starch and become part of the soup base, while the potatoes we leave alone give us those tender chunks you want in every spoonful.

Don’t get carried away! We’re making loaded potato soup, not mashed potatoes.

Make It Creamy

Reduce the heat to low and stir in the heavy cream. Then add the plain instant potato flakes and stir until incorporated.

Give them a minute or two to hydrate before deciding the soup isn’t thick enough. Potato flakes work quickly, and the soup will continue to thicken as it rests.

Add the Sour Cream and Cheddar

Remove the pot from the heat before stirring in the sour cream and freshly shredded sharp cheddar.

This is important. We want the residual heat to gently melt the cheese rather than boiling it, which helps keep the finished soup smooth and creamy.

Load It Up

Let the soup rest for about 5 minutes, then give it a final taste and adjust the salt and pepper as needed.

Ladle it into bowls and go all in on the toppings: crispy bacon, sharp cheddar, sour cream, green onions or chives, and cracked black pepper.

The Secret to Thick Baked Potato Soup Without Flour

A lot of creamy potato soup recipes start by making a roux with butter and flour. There’s nothing wrong with that method, but for this recipe, I found a way I like even better.

We’re using the potatoes themselves.

First, partially mashing the cooked russet potatoes releases some of their starch into the broth and naturally thickens the soup. Then a small amount of plain instant mashed potato flakes takes us the rest of the way.

I especially love this trick because instead of adding flour just for thickening, we’re adding more potato to potato soup. The result is thick and creamy while still tasting distinctly like potatoes.

The key is not adding too much too quickly. Start with the amount in the recipe, stir it in, and wait a minute or two. The flakes need time to hydrate, and the soup will thicken even more as it rests.

If you want it thicker, add additional potato flakes 1 tablespoon at a time. If you’ve gone a little too far, simply stir in a splash of chicken broth or heavy cream until you reach your preferred consistency.

What Are the Best Potatoes for Baked Potato Soup?

Russet potatoes are my pick, hands down.

Their higher starch content and fluffy texture are exactly what we’re looking for in this recipe. Some of the potatoes stay intact and become tender bites throughout the soup, while the portion we mash practically melts into the broth and helps create the creamy base.

And maybe most importantly, russets give us that unmistakable baked potato texture and flavor. If we’re trying to make soup taste like a loaded baked potato, it only makes sense to start with the potato I’d actually use to make one.

You can substitute Yukon Gold potatoes if that’s what you have, but they’ll give you a slightly creamier, waxier texture. For this particular recipe, I’d stick with russets.

Tips for the Best Loaded Baked Potato Soup

Cut Your Potatoes Evenly

Aim for roughly 3/4-inch cubes. They don’t have to be mathematically perfect, but keeping them similar in size means they’ll become tender at roughly the same time.

Don’t Throw Away All That Bacon Grease

Leave about 2 tablespoons in the pot after removing the bacon. We’re using it instead of another cooking fat to sauté the onion and start building bacon flavor into the actual soup.

Don’t Over-Mash the Potatoes

About one-third is plenty. We want some potato to disappear into the creamy base and plenty of potato to remain in chunks.

Shred Your Own Cheese

Freshly shredded cheddar melts more smoothly than the bagged stuff, which typically contains anti-caking ingredients. This is especially important when we’re trying to create a silky soup.

Remove the Pot From the Heat Before Adding the Cheese

Once the cream and potato flakes have done their job, turn off the heat before adding the sour cream and cheddar. High heat can cause dairy and cheese to separate or become grainy.

Don’t Judge the Consistency Too Quickly

The soup will thicken as the potato flakes hydrate and again as the finished soup rests. Wait before reaching for more flakes.

Taste Before Adding More Salt

Bacon, chicken broth, and cheddar all bring salt to the recipe. I season the soup throughout the cooking process, but always give it a final taste before adding more.

The Best Loaded Baked Potato Soup Toppings

The toppings aren’t an afterthought here. They’re what turn potato soup into loaded baked potato soup.

My ideal bowl gets a generous sprinkle of crispy bacon and sharp cheddar, a dollop of sour cream, sliced green onions or fresh chives, and plenty of freshly cracked black pepper.

You can absolutely put everything on the table and let everyone build their own bowl, too. This is especially fun if you’re serving the soup for a casual dinner, game day, or a crowd.

What to Serve with Loaded Baked Potato Soup

This soup is hearty enough to be dinner all on its own, especially once you’ve loaded up the toppings. If you want something alongside it, crusty bread or warm sourdough is perfect for getting every last bit out of the bowl.

For a full meal, pair it with a simple green salad or roasted vegetables to balance the richness. You could also go full soup-and-sandwich mode and serve smaller bowls alongside your favorite sandwich.

Storage and Reheating

Refrigerator

Let leftover soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. Store your bacon and other toppings separately so they stay fresh and crispy.

Reheating

The soup will become significantly thicker after sitting in the refrigerator. Reheat it gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream until it returns to your preferred consistency.

You can also reheat individual portions in the microwave in short intervals, stirring between each one.

Can You Freeze Loaded Baked Potato Soup?

I don’t recommend freezing this one if you can avoid it. Potatoes can develop a grainy texture after freezing and thawing, and creamy soups containing dairy can separate.

Technically, you can freeze it, but this is one of those recipes that’s noticeably better fresh or reheated from the refrigerator.

Loaded Baked Potato Soup FAQs

How Do You Thicken Baked Potato Soup?

For this recipe, we use two methods. Mashing some of the cooked russet potatoes releases their natural starch and begins thickening the broth, then plain instant mashed potato flakes create the final creamy consistency. It gives us a thick soup without needing flour or a traditional roux.

Do I Have to Peel the Potatoes for Potato Soup?

For this particular recipe, I recommend it. Removing the russet skins gives us the smoothest, creamiest base and allows the fluffy potato flesh to blend seamlessly into the soup when partially mashed.

Can I Make Loaded Baked Potato Soup Without Potato Flakes?

Yes. If you don’t have instant potato flakes, simply mash more of the cooked potatoes directly in the pot. Your soup may not be quite as thick as the original recipe, but the potatoes will still naturally give the broth plenty of body.

Can I Use Milk Instead of Heavy Cream?

You can, but the finished soup won’t be quite as rich and creamy. If you want something lighter than heavy cream, I’d choose half-and-half before regular milk. Since we’re only using one cup of heavy cream for the entire pot, I think it’s worth using the real thing here.

Why Is My Potato Soup Gummy?

Potatoes can become gummy when they’re overworked because too much starch gets released. That’s why I use a potato masher and only mash a portion of the potatoes rather than blending the entire pot with an immersion blender.

Can I Make Loaded Baked Potato Soup Ahead of Time?

Absolutely. Make the soup up to 1 to 2 days ahead and refrigerate it in an airtight container. Keep the bacon and toppings separate, then gently reheat the soup with a little additional broth as needed before serving.

More Cozy Soup Recipes

If you’re in the mood for more cozy soups, stews, and chilis, try my:

If a loaded baked potato is your idea of comfort food, this soup needs to happen. Grab your biggest soup pot, don’t skimp on the toppings, and dig in.

Loaded Baked Potato Soup

This loaded baked potato soup is thick, creamy, cheesy, and packed with bacon and tender russet potatoes. Okie Rub adds an extra layer of smoky, savory flavor, while sour cream, sharp cheddar, and a clever potato-flake finish give the soup that true loaded baked potato flavor and an ultra-creamy texture without a flour-based roux.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6

Course: Main Course, Soup

Cuisine: American, Okie Rub

Calories: 630

Ingredients Equipment Method Video Notes

Ingredients

8 oz bacon chopped
1 medium yellow onion diced
3 cloves garlic minced
1 tbsp The Spice Girl Kitchen Okie Rub see notes for swap
1/4 tsp red pepper flakes
1/2 tsp black pepper
1 tsp salt plus more to taste
2 lb russet potatoes peeled and cut into 3/4-inch cubes
4 cups chicken broth
1 cup heavy cream
1/2 cup plain instant mashed potato flakes plus more as needed
1/2 cup sour cream room temperature
1 1/2 cups freshly shredded sharp cheddar cheese

For Serving

reserved crispy bacon
1/2 cup freshly shredded sharp cheddar cheese
sour cream
sliced green onions or fresh chives
freshly cracked black pepper

Equipment

Large Dutch oven or heavy-bottomed pot: For cooking the bacon and making the entire soup in one pot
Slotted spoon: For removing the crispy bacon while leaving the flavorful drippings behind
Potato masher: For partially mashing the potatoes to naturally thicken the soup while keeping plenty of potato chunks
Box grater: For freshly shredding the cheddar so it melts smoothly into the soup

Method

Add the chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
Carefully remove excess bacon grease from the pot, leaving about 2 tbsp behind. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the garlic, Okie Rub, red pepper flakes, black pepper, and salt. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the potatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Increase the heat and bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are very fork-tender.
Use a potato masher to mash about one-third of the potatoes directly in the pot, leaving plenty of bite-sized potato pieces intact.
Reduce the heat to low and stir in the heavy cream. Add the instant mashed potato flakes and stir until completely incorporated. Let the soup cook for 1-2 minutes to allow the potato flakes to hydrate and thicken the soup.
Remove the pot from the heat. Stir in the sour cream until smooth, then gradually stir in the 1 1/2 cups freshly shredded cheddar cheese until completely melted.
Let the soup rest for 5 minutes before serving. The soup will continue to thicken as it sits. For a thicker soup, add additional potato flakes 1 tbsp at a time. For a thinner soup, stir in a splash of chicken broth or heavy cream.
Taste and adjust the salt and pepper as needed. Ladle into bowls and top with the reserved crispy bacon, additional cheddar, sour cream, green onions or chives, and freshly cracked black pepper.

Video

Notes

Okie Rub: The Spice Girl Kitchen Okie Rub adds smoky, savory BBQ-inspired flavor that pairs especially well with the bacon, cheddar, and potatoes. If you don't have Okie Rub, substitute your favorite salt-free BBQ seasoning blend or smoked paprika.
Potatoes: Russet potatoes are ideal for this soup because their fluffy, starchy texture helps naturally thicken the broth and gives the soup classic baked potato flavor.
Potato flakes: Use plain instant mashed potato flakes, not a flavored mashed potato mix. The flakes provide additional potato flavor while thickening the soup without flour. Start with 1/2 cup and allow them to fully hydrate before adding more.
Don't over-mash: Mash only about one-third of the potatoes. You want to release enough starch to give the soup body while keeping plenty of tender potato chunks in every bowl.
Cheese: Shred sharp cheddar directly from a block for the smoothest melt. Pre-shredded cheese contains anti-caking ingredients that can make the finished soup less smooth.
Adding the dairy: Keep the heat low when adding the heavy cream and remove the pot from the heat before adding the sour cream and cheddar. Avoid boiling the soup once the dairy and cheese have been added.
Salt: Okie Rub is salt-free, but the bacon, chicken broth, and cheddar all contribute salt. Start with 1 tsp and adjust the finished soup to taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of chicken broth or cream if the soup has thickened.
Make Ahead: Prepare the soup up to 2 days in advance and refrigerate it separately from the toppings. Cooked bacon is best stored separately so it stays crisp.
Substitutions: Half-and-half can replace the heavy cream for a slightly lighter soup. Green onions or fresh chives both work well for serving.
Nutrition (per serving, 6 servings): 630 calories, 44g fat, 39g carbs, 21g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about Loaded Baked Potato Soup.

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