This loaded baked potato soup is thick, creamy, and full of comfort. It has soft potatoes, rich cream, melted cheddar cheese, crispy bacon, and fresh green onions. This easy soup is similar to Shoney’s potato soup, Applebee’s potato soup, and Bennigan’s potato soup. It is a warm and filling meal for lunch or dinner.

Why Make This Recipe

It uses simple ingredients.
It is easy to prepare in one pot.
You can make it smooth or chunky.
It is rich, creamy, and filling.
It is great for cold days.
You can add your favorite toppings.

How to Make Loaded Baked Potato Soup

Ingredients

4 large potatoes, peeled and diced
6 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1/4 cup green onions, chopped
Salt and pepper to taste

Directions

In a large pot, bring the chicken or vegetable broth to a boil.
Add the diced potatoes and cook for 15–20 minutes, or until the potatoes are tender.
Use an immersion blender to blend the soup until smooth. You can leave some potato pieces for extra texture.
Stir in the heavy cream and shredded cheddar cheese.
Season with salt and pepper.
Cook for a few more minutes until the cheese melts and the soup is hot.
Top each bowl with crumbled bacon and chopped green onions before serving.

How to Serve Loaded Baked Potato Soup

Serve the soup hot in bowls. Add extra cheddar cheese, bacon, and green onions on top. You can also serve it with:

Crusty bread
Dinner rolls
Crackers
A simple green salad
Grilled cheese sandwiches

How to Store Loaded Baked Potato Soup

Let the soup cool before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days.

To reheat, warm it in a pot over low or medium heat. Stir often. You can add a little broth or milk if the soup becomes too thick.

You can freeze the soup, but the cream may change texture after thawing. For the best taste and texture, enjoy it fresh or store it in the refrigerator.

Tips to Make Loaded Baked Potato Soup

Cut the potatoes into similar-sized pieces so they cook evenly.
Use russet potatoes for a thick and creamy soup.
Do not boil the soup hard after adding the cream.
Stir often after adding the cheese to prevent sticking.
Use an immersion blender for easy blending.
Leave some potato chunks if you like a rustic texture.
Taste the soup before adding more salt because bacon and cheese are already salty.
Cook the bacon until crisp for the best topping.
Add the toppings just before serving.

Variation

Add sour cream: Stir in a few spoonfuls for extra tang.
Use milk: Replace some of the heavy cream with whole milk for a lighter soup.
Add vegetables: Mix in cooked carrots, celery, or corn.
Make it spicy: Add cayenne pepper, red pepper flakes, or diced jalapeños.
Add chicken: Stir in cooked shredded chicken for a heartier meal.
Use different cheese: Try Monterey Jack, Colby, or a cheddar blend.
Make it vegetarian: Use vegetable broth and check that the cheese contains no animal-based ingredients.

FAQs

Can I make this soup without an immersion blender?

Yes. You can use a regular blender, but blend the soup in small batches. Be careful because hot soup can create pressure in the blender. You can also mash the potatoes with a potato masher.

Can I use milk instead of heavy cream?

Yes. Whole milk works well, but the soup will be less rich. You can also use half-and-half for a middle option.

How can I make the soup thicker?

Blend more of the potatoes, or let the soup simmer uncovered for a few minutes. You can also mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup.

Can I use leftover baked potatoes?

Yes. Remove the skins if you prefer, chop the baked potatoes, and add them to the hot broth. Cook until heated through, then continue with the recipe.

How long does potato soup last in the refrigerator?

The soup can stay fresh in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave.

What toppings go well with this soup?

Bacon, cheddar cheese, green onions, sour cream, chives, and black pepper are all good toppings.