Loaded Baked Potato Soup

5 from 6 votes

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This Loaded Baked Potato Soup is loaded with potatoes, bacon, corn, and cheese. Our hearty recipe is a perfect way to warm up when it is cold outside!

Nothing quite beats a hot, creamy, cheesy soup on a cold day. Try our favorite Clam Chowder, Broccoli Cheese Soup, or Creamy Vegetable Soup or any of our other popular soup recipes!Two bowls of baked potato soup

Loaded Baked Potato Soup

This loaded baked potato soup is so yummy and has a mix of great flavors, we can’t get enough of it around here, especially when it is cold outside! This is actually one I got from our sister, Elise, a long time ago and we make it all the time. I took this to a soup potluck once and everyone was begging me for the recipe. My husband always begs me to make our bread twists to go along with the soup. I have to admit, they are so good with it! You can find our bread twist recipe HERE. This soup is awesome for leftover baked potatoes!

What Potatoes Work Best?

For baked potato soup, you can use just about any potato you would like. We prefer our potato soup thick and creamy, so we prefer using Russet potatoes. Russet potatoes are light and starchy so they help thicken the soup more than dense, waxy potatoes. If you like potatoes that hold their shape better to you like a slightly thinner soup, use a more waxy potato variety such as a Yukon Gold. For something in the middle with good flavor, try using red potatoes. Honestly, you can’t go wrong with any of these choices!

No Leftover Baked Potatoes? No Problem!

If you didn’t bake up any potatoes recently and you are craving this soup (which I do a lot), here is a faster method for preparing your potatoes:

  1. First, scrub the potatoes, but leave the skins on.
  2. Slice the potatoes in half lengthwise (from end to end). Then cut the halves again lengthwise so you have 4 long quarters. Then slice those the opposite direction into lots of ¼ inch slices. It should give you thin triangle slices of potato.
  3. Boil the potato slices until cooked but not soft or mushy. I just keep testing it with a fork. Drain and set aside until you are ready to add them to the soup.

Baked potato soup in a bowl with bacon and cheese

How To Store and Reheat Baked Potato Soup

Baked potato soup stores well in the refrigerator for up to 4 days in an airtight container. To re-heat, heat on the stovetop on medium-low heat until warm enough to eat. Do not bring to a boil or you risk the milk separating. Unfortunately, potato soup does not freeze well. The texture changes after freezing and you won’t be able to get the same creamy, delicious consistency or taste as you did on day one.

Keep Those Soups Coming

With fall in the air, we just can’t get enough of all these yummy soup options.

How to make Loaded Baked Potato Soup

Loaded baked potato soup in bowls

Loaded Baked Potato Soup

5 from 6 votes
This Loaded Baked Potato Soup is loaded with potatoes, bacon, corn, and cheese. Our hearty recipe is a perfect way to warm up when it is cold outside!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 8



  • In a large saucepan melt butter on low heat. Stir in flour and seasonings.
    Butter melting in a pot
  • Gradually add milk and turn heat up to medium. Add minced garlic.
    Bring to a boil, cook and stir 2 minutes until thick.
    Soup in a pot
  • Remove from heat. Whisk in sour cream.
    Sour cream being poured into a pot of soup
  • Add potatoes, corn, and bacon.
    Potatoes, bacon and corn in a pot
  • Serve in individual bowls topped with cheddar cheese.
    Baked potato soup in a pot

Nutrition Information

Calories: 467kcalCarbohydrates: 23gProtein: 13gFat: 36gSaturated Fat: 19gCholesterol: 87mgSodium: 493mgPotassium: 467mgFiber: 1gSugar: 11gVitamin A: 1070IUVitamin C: 1mgCalcium: 289mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

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How many stars would you give this recipe?


  1. 5 stars
    This is my favorite winter soup at all of the restaurant.s . I have never had it with the corn. I think that is a brilliant addition! This looks so wonderfully creamy. Can’t wait to make it on a cold night.

  2. 5 stars
    This recipe is calling my families name! We loooveee loaded baked potatoes for dinner! A soup version sounds so delicious especially since its getting cooler, I cant wait to give this a try for dinner!

  3. 5 stars
    I always end up having a bag full of potatoes I need to use, and this recipe is perfect! The whole family loves it!

  4. 5 stars
    I just made this for the 2nd time and it’s even better than I remembered it to be. It’s so easy even I can do it! I Like to use the yellow & white baby sweet corn because it’s really crunchy. I keep a jar of bouillon paste & a jar of minced garlic in the fridge which cuts out even more work. This recipe tastes like it cooked for hours but it’s so fast! Thanks

  5. Hi. What is chicken bullion?

    And can I omit the bacon or substitute it with chicken? If it can be substituted with chicken, please can you provide some guidelines? Thank you.

    1. Sure, just omit the bacon and add pre-cooked and shredded chicken at the end. Bouillon is chicken flavoring.. it usually comes in powder, cube, or granule form.

  6. Hi..I am making this now..but not sure on how much this makes..we are large family of 7..do I need to double up…cheers .love yr recipes..ive got the bread twists nearly ready.

    1. I have a hungry family of 4 and we usually have leftovers. It depends on how hungry your family is. Usually it serves about 6.

  7. In your potato soup recipe it call for 1/2 c butter: etc please could you tell me how much this is in Australian measurements please.

  8. This was amazing! I made it for dinner last night and we all loved it. I will definitely make this again.