Easy Loaded Baked Potato Soup

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Loaded Baked Potato Soup is one to hit the spot. Creamy chicken broth is simmered with chunky potatoes, bacon, and cheese. Plus, if you make enough you can leftovers that last you through the week. Check out my tips and tricks below to get a hold on this delicious and easy potato soup recipe. 

bowl of baked potato soup with bacon on a wood cutting board with a red and cream napkin to the right.

Let me tell you, this recipe is so stinking good. Don’t be overwhelmed if you think this soup will take so much time. Trust me, it is really straight forward and easy to make. 

Little known fact about me is that I have never really liked creamy soup. That changed when I made this recipe. This loaded potato soup has it all: bacon (can I get an amen?), onion, garlic, homemade chicken broth, cream and cheese. Ugh. I desire some right now.

I made this recipe Tuesday for dinner and everyone in the family loved it. Served it up with some homemade dinner rolls. Literal perfection.

This will probably become a staple dinner that makes an appearance at least 3-4 times a month. 

My hubs and I have been eating it for lunch or dinner every day (I doubled the recipe so it would last us longer). No more worrying about what to make for the rest of the week

It has just enough kick to give it the nice oomph that makes you come back for more. Are you hungry yet?

bowl of east potato bacon soup in a cream colored bowl with a spoon in the soup.

Tips For Making This Recipe

  • Want to make this recipe even faster? Pre-bake the potatoes (you could also cook them in the microwave for a few minutes, but I don’t have one of those). That way you can just dice them up and throw them in the broth and you don’t have to wait for them to cook. 
  • Adding fresh herbs can also be a game changer if you have them on hand. They definitely add a bold flavor to soup.
  • You don’t have to stick to russet potatoes. Feeling like you want some Yukon Gold? Go for it. 
  • Use homemade chicken broth. This not only will save you money but it makes a difference in flavor when you make your own broth. 
  • You can even make this soup dairy free and gluten free. That is another great aspect to this recipe: you can switch out ingredients and it will still taste just a good as the original. 

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Tools you may need:

Measuring Cups and Spoons


Cutting Board

Pot Or Dutch Oven

loaded baked potato soup in a cream bowl with a spoon. Bowl is on a wooden cutting board with a red and cream towel

Recipe FAQs

Which potatoes are best for soup?

You can really use any and it will be just fine, but if you want the best loaded potato soup try red potatoes, yukon gold, or purple majesty.

Can you make this dairy free?

Yes. Skip adding the half and half and cheese. You can add a 1/3 to 1/2 cup heavy coconut milk or 1 cup of your favorite dairy free milk. The dairy free milks will give it a thinner consistency with a more milk flavor. Coconut milk will add a subtle coconut flavor.

Can this recipe be made gluten free?

Yes, swap our regular flour for gluten free flour. Or nix the flour all together and make a cornstarch slurry by adding a tablespoon of cornstarch with a few tablespoons of water. Mix and slowly add to your bubbly soup until desired thickness has occurred.

How do you thicken soup after its made?

You can add flour, cornstarch or other thickening agents to the soup. Whisk a few tablespoons of starch into a little bit of your homemade chicken broth and then pour it into the rest of the soup. 

How to Make Baked Potato Soup

  1. 1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
    bacon sautéing in a pot
  2. 2. Saute onion and garlic in the drippings until tender.
  3. 3. Stir in flour, salt, basil and pepper; mix well.
    onions sautéing in a pot with flour
  4. 4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
    chicken broth being slowly poured into pot with onions ad flour
  5. 5. Add the potatoes and bring to a simmer. Cook until fork tender. If you are using already baked potatoes they will just need to be reheated rather than cooked already through.
    potatoes and broth simmering in a pot for baked potato soup
  6.  6. Add cream and allow to heat without bringing to a boil.
    adding cream to baked potato soup
  7. 7. Taste and add desired amount of salt. 8.Garnish with bacon, cheese and parsley.
  8. 8. Taste and enjoy!
    spoonful of potato bacon soup over a bowl on a wooden cutting board

    More Of My Favorite Soup Recipes:

    If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.

    Loaded Baked Potato Soup

    Creamy soup loaded with potatoes cheese, bacon, and onion.
    No ratings yet
    Print Pin Rate Save
    Author: Amy
    Prep Time: 40 minutes
    Cook Time: 35 minutes
    Servings: 6


    • Saucepan
    • Knife
    • Measuring cups and spoons
    • Cutting board


    • 3 strips Bacon
    • 1 small Onion
    • 1 clove Garlic
    • 2 tbsp Flour I used einkorn
    • 1 tsp Salt
    • 1 tsp Dried Basil
    • 1/2 tsp Pepper
    • 4 cups Chicken Broth
    • 4 medium Potato Baked, peeled, and cubed
    • 1 Cup Half and half
    • Shredded cheddar cheese
    • Fresh Parsley or 1 tsp dried


    • In a large saucepan, cook the bacon until crisp. Drain until 1 tablespoon is left over.
      Set bacon aside.
    • Saute onion and garlic in the bacon drippings until tender.
    • Stir in flour, salt, basil, and pepper. Mix well.
    • Gradually add the chicken broth and bring to a boil. Boil and stir for 2 minutes.
    • Add potatoes and simmer until soft.
    • Stir in cream and bacon. Make sure to heat through but do not boil.
    • Top with cheese, green onions, and parsley… more bacon…


    If you want to make this recipe faster, bake the potatoes for 1 hour at 400 degrees. Make sure to poke holes into the potatoes before baking.


    Serving: 1g | Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1065mg | Potassium: 803mg | Fiber: 4g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 29mg | Calcium: 101mg | Iron: 5mg
    Course: Soup
    Cuisine: American
    Keyword: easy potato soup, Loaded Baked Potato Soup
    Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

    This post was originally published in 2011, and has been updated March 2020.


  1. Hi Amy, so glad you could make it! Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.

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