Loaded Baked Potato Soup
A thick, creamy potato soup with crispy bacon, sour cream, sharp cheddar and green onions, all the best parts of a loaded baked potato in a bowl.
By Priya Hollis, Head of Shop & Product
Published August 29, 2025
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 6
- Level
- Easy
Everything you love piled on a baked potato ends up in this pot. Russets simmer until they are falling apart, and we mash about half of them right in the broth for a naturally thick, creamy base with plenty of tender chunks left behind.
Thick-cut bacon does double duty. Its rendered fat becomes the base for the soup, and the crispy bits go on top. Sour cream adds tang, and a generous amount of sharp cheddar melts in at the end, with more saved for the garnish.
Set up a topping bar with extra bacon, cheese, sour cream and green onions so everyone can load their bowl their own way.
- Crispy bacon in every bite
- Naturally thick and creamy
- Topping bar favorite
Ingredients
Directions
Cook the bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
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