Dinner

Easy Loaded Baked Potato Soup Recipe

Bynova cole December 7, 2025December 7, 2025

Introduction

Easy Loaded Baked Potato Soup is a comforting, creamy dish that captures all the flavors of a classic loaded baked potato in a warm bowl. Perfect for chilly days, this soup combines tender potatoes, melted cheese, and savory bacon for a satisfying meal.

A white bowl filled with creamy white soup sits on a dark wooden table with a textured dark gray cloth beside it. The soup has three main toppings: finely shredded orange cheddar cheese on one side, small crispy brown bacon pieces in the center, and bright green chopped scallions next to the bacon. A fresh green parsley sprig with multiple leaves is placed on the edge of the bowl. Two spoons with silver heads and red handles rest beside the bowl. The background features a white marbled texture appearing behind the setup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large baking potatoes
½ cup butter
½ cup flour
1 teaspoon salt
½ teaspoon pepper
1 tablespoon minced onion (soaked in water to reduce pungency, if desired)
6 cups milk
½-1 cup shredded cheddar cheese
Crumbled bacon, sliced scallions or chives, sour cream, and shredded cheddar cheese for garnish

Instructions

Step 1: Wash the potatoes and prick them several times with a fork. Bake at 400ºF (200ºC) for one hour or until they are soft when pierced with a knife.
Step 2: When the potatoes are cool enough to handle, cut them in half and carefully scoop out the pulp, setting it aside.
Step 3: In a large pan, melt the butter over medium heat. Stir in the flour and cook for one minute, stirring constantly to form a smooth roux.
Step 4: Gradually add the milk while stirring continuously. Continue cooking over medium heat until the mixture thickens and starts to bubble.
Step 5: Add the reserved potato pulp, salt, pepper, minced onion, and shredded cheddar cheese to the pan. Stir well and heat thoroughly. If the soup is too thick, add extra milk to reach your desired consistency.
Step 6: Taste and adjust seasonings with more salt and pepper if needed.
Step 7: Ladle the soup into bowls and garnish with crumbled bacon, sliced scallions or chives, sour cream, and extra shredded cheddar cheese as desired.

Tips & Variations

For a milder onion flavor, soak minced onions in cold water for 10 minutes before adding to the soup.
Use smoked bacon for a deeper smoky taste.
Substitute half-and-half for milk if you prefer a richer soup.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
For a vegetarian version, omit the bacon and garnish with extra cheese and herbs.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. You may need to add a splash of milk to restore the soup’s creamy consistency after refrigeration.

How to Serve

A white bowl filled with thick, creamy white soup sits on a dark wooden surface with a grey cloth beside it. The soup is topped with three distinct sections: finely shredded orange cheddar cheese, small pieces of crispy brown bacon, and a scattering of bright green sliced scallions. A small bunch of fresh green parsley rests on one edge of the soup, adding a touch of leafy color. Beside the bowl, two silver spoons with red handles lie on the surface. The overall scene is cozy and inviting against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes instead of baking fresh potatoes?

While you can use instant mashed potatoes in a pinch, fresh baked potatoes provide better texture and flavor for this soup. If using instant potatoes, add them gradually and adjust thickness with milk.

How can I make this soup gluten-free?

Replace the flour with a gluten-free all-purpose flour or cornstarch slurry to thicken the soup. Cook the roux or thickening agent as usual to ensure no raw taste remains.