Loaded Baked Potato Soup Recipe
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This Loaded Baked Potato Soup Recipe doesn’t get any easier, ready in just 20 minutes! Chunks of baked potato in a rich, creamy soup are garnished with cheddar cheese, bacon crumbles, and chives. It’s a great way to use up leftover baked potatoes and get dinner on the table fast!
Loaded Baked Potato Soup Recipe
We have several different recipes on the site, but you can make this easy loaded baked potato soup the fastest — just 20 minutes from start to finish!
The secret is using leftover baked potatoes. Whenever I make them, whether it’s in the air fryer or Instant Pot or on the smoker, I add a few extra so I can make this loaded baked potato soup recipe the next day.
It’s an easy way to meal prep without setting aside a few hours or having to eat the same things night after night.
Thanks to the simple ingredients and quick cooking time, this is hands down the best loaded baked potato soup recipe when you need to get a hearty dinner on the table with very little effort!
Ingredient Notes and Substitutions
- Baked Potatoes – These must be prepared ahead of time, whether you use up leftovers or make them right before starting this recipe.
If you really want to save some time, scoop out the insides and store them in an airtight container in the fridge. Then, all you have to do is dump them into the pot! - Flour & Butter – This combo makes a roux, which is a flavorful thickener for this cheddar baked potato soup.
I prefer to use unsalted butter so I can salt the dish to taste later. For a gluten-free version, use your favorite GF flour instead. - Chicken Broth – Super flavorful for a soup base, though you can use vegetable broth to make a vegetarian version of this loaded baked potato soup recipe if needed.
- Sour Cream & Cream Cheese – These create the most incredible thick and creamy texture! You can substitute the sour cream with plain Greek yogurt.
- Cheddar Cheese – You’ll need two different kinds — white cheddar and mild cheddar.
The white cheddar melts into the soup to make it super cheesy, while the mild cheddar makes a flavorful topping! - Bacon – This also needs to be cooked and crumbled ahead of time. While optional, it adds so much flavor!
Sprinkle on top of your cheesy baked potato soup before serving or add it before mashing the potatoes.
Tips and Tricks to Make the Best Loaded Baked Potato Soup
- Have all your ingredients prepped and ready to go.
This easy loaded baked potato soup comes together in a snap, so you’ll want to have everything right at your fingertips.
Slice open the baked potatoes and scoop out every last bit of the flesh, then discard the skins.
Grate the cheese ahead of time too, and measure out the broth and spices. The whole process goes a lot smoother when you can just dump ingredients into the pot!
- Bring the sour cream and cream cheese to room temperature first.
You’ll get a much smoother consistency without having to stir the soup for days.
All you need to do is measure them out and let them sit on the counter for about 30 minutes.
- Mash until it’s the consistency you like, but don’t get carried away!
I like a chunkier soup, so I mash just enough so there aren’t large lumps floating in there.
And, the more you mash, the more likely your cheddar baked potato soup will take on a gluey texture.
Get it close enough, knowing that the spuds will break down a bit more as you stir in the cheese and seasonings.
Prep Ahead
- Bake and cool potatoes
- Cook and crumble bacon
- Bring sour cream and cream cheese to room temp
- Shred cheddar cheese
Kitchen Tools You Will Need
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
Serving Suggestions
Toppings make everything better, and this loaded baked potato soup recipe is no different!
Instead of more white cheddar, sprinkle some mild or sharp cheddar on top of the bowl for another layer of flavor.
Bacon crumbles and chives or green onions are excellent choices too, but you won’t need any sour cream — it’s already in there!
As far as sides go, balance out the heartiness with a fresh salad or some steamed veggies. Some crusty bread is great for mopping up every last drop.
You can also serve smaller bowls of this soup as a side to steak, juicy chicken thighs, or baked pork chops.
Storing and Reheating Cheddar Baked Potato Soup
Ladle leftovers into an airtight container and refrigerate them for 3 to 4 days.
It’s best not to freeze cheesy baked potato soup, as the texture will be unpleasant when thawed and reheated.
Warm leftovers over low heat on the stove, stirring constantly. Add a few splashes of chicken broth to loosen it up as needed.
Easy Loaded Baked Potato Soup FAQ
Russets are the classic choice, though gold potatoes are nice and buttery.
You’ll need about 3 pounds total to make this recipe, so know what you’re working with ahead of time!
That might be just 2 or 3 large Russets compared to a whole bag of Yukon golds.
Sure! Chop up some celery and onion, then saute those in the butter. Once they are softened and starting to brown, sprinkle the flour over the top and stir until well-coated.
Then, continue the recipe as directed. The overall texture won’t be as smooth, but it will still be tasty!
Start with salt and pepper, which are automatic flavor enhancers for any savory dish! If you want a spicy kick, try a little cayenne pepper or red pepper flakes — or a few dashes of hot sauce.
Paprika and ground mustard amp up the savory flavors, while smoked paprika adds a subtle, smoky heat.
And you can never go wrong with some garlic powder and onion powder, I say!!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy One Pot Recipes
Loaded Baked Potato Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup sour cream
- 4 ounces cream cheese
- 3 pounds baked potatoes, precooked
- 8 ounces shredded sharp white cheddar cheese
- 1 teaspoon kosher salt
- 2 teaspoon black pepper
Toppings
- 6 slices thick cut bacon, precooked and crumbled
- 3 ounces shredded mild cheddar cheese
- chopped chives
Instructions
- Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
- Slowly and gradually pour in chicken stock, while whisking continuously. Continue whisking as you incorporate sour cream and cream cheese. Whisk until mixture comes together.
- Slice baked potatoes in half and scoop out the flesh, then add it to the pot.
- Using a potato masher or wooden spoon, smash the potatoes until desired consistency is reached. I like my soup kind of chunky. Add sharp white cheddar cheese, salt and pepper and stir until cheese is melted.
- Top with crumbled bacon, mild cheddar cheese and chives. Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2013, updated and republished January 2025
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Fantastic soup, I can't wait to try it! Great post guys.
My question is: Baked potatoes, precooked, what does that mean exactly? Do I boil the potatoes first and then bake them in the oven?
Hi., Thanks for stopping by. The recipe was originally developed to use left over baked potatoes. You can bake them and use them right away too. Hope that helps! Enjoy and let us know how it goes.
The Fully Loaded Cheesy Baked Potato Soup caught my eye! Pinning it!!
I love this recipe, but it has changed from what I remember. It originally instructed you to start with the bacon in the pot first and go from their. Also their use to be pictured instruction to follow step by step.
I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?
I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?
I think you are referring to a different recipe of ours. Here is the link: http://www.theslowroasteditalian.com/2012/01/baked-potato-soup.html
Enjoy!
It says page does not exists!
What page does not exist? I checked the links and they are working fine for me. Maybe you should try it again. Thanks!
You have outdone yourself on this recipe! It was easy and a crowd pleaser. Loved by all of us!
can you make in advance and freeze?
Can you freeze the soup or does it not work because of the sour cream and cheese?
Hi Susan!
It would not hold up very well in the freezer because of the sour cream and cheese. I hope this helps!
TSRI Team Member,
Devlyn