Easy Loaded Potato Soup – Featuring your favorite baked potato toppings like cheese and bacon, this rich and creamy classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop!

Bowl of easy potato soup topped with sour cream, cheese, bacon and scallions.

Why We Love This Loaded Baked Potato Soup

Nothing is better on a cold night than a warm bowl of rich, satisfying soup. And, in my opinion, the best soups are filling – but still leave you wanting more with every spoonful.

Creamy, cheesy Loaded Baked Potato Soup is a classic comfort recipe, and a tried-and-true crowd-pleaser. It features all of the savory, bold flavors you love in a traditional loaded baked potato side dish, but enjoyed as a luscious soup that’s hearty enough to be a main course.

Not only is this family-friendly soup delicious, it’s wonderfully easy to make on the stovetop or in the crock pot!

My favorite loaded baked potato toppings include shredded sharp cheddar cheese, crispy bacon, tangy sour cream, and fresh chopped green onions. Together these simple ingredients create the ultimate cheesy, salty, starchy, zesty comfort food.

Isn’t your mouth watering just thinking about piping-hot loaded baked potatoes fresh from the oven?

This classic potato soup recipe has all of these yummy flavors you know and love, without being complicated to make. It’s ready to enjoy in less than an hour when made on the stovetop, or is great for making as a “set it and forget it” slow cooker dish. Both recipes create the creamiest, cheesiest Loaded Baked Potato Soup ever – and there’s no need to peel or bake the potatoes beforehand!

Overhead view of two bowls of loaded potato soup with the dutch oven next to it with more soup.

What Ingredients You Need

The best Loaded Baked Potato Soup recipe uses simple, wholesome ingredients, many of which are basic pantry staples. I tend to keep most of these items in stock in my kitchen so I can make this soup as a last-minute dinner option!

Here is everything needed to make Easy Loaded Potato Soup in the crock pot or on the stovetop:

  • BaconI use traditional pork bacon, but feel free to use turkey bacon if you prefer
  • Onionwhite or yellow, finely diced
  • Garlic fresh cloves, minced
  • Russet potatoesscrubbed and cubed
  • Chicken broth or chicken bouillon and water
  • Half & half essential for the richest potato soup
  • Cornstarch to thicken the soup
  • Shredded cheesesharp cheddar is the classic choice
  • Scallions to add a pop of fresh flavor
  • Sour cream for the tangiest, most perfectly creamy soup
  • Salt and peppera dash of both to taste

While I prefer russet potatoes in this recipe, you can use Yukon Golds or even red potatoes for a unique twist.

Pro Tip: Want to add a kick to your potato soup? Try using half cheddar and half spicy pepper jack cheese!

Bowl of chunky potato soup with a hand holding a spoon with a scoop.

How to Make Loaded Baked Potato Soup

The secret to the Best Loaded Baked Potato Soup is making a simple gluten-free roux with cornstarch for a thick, creamy base. Well, that and include lots of crispy bacon and shredded cheese!

Here’s how to make this baked potato soup recipe on the stovetop in less than an hour:

First, cook chopped bacon in a large sauce pot or dutch oven over medium-high heat until brown and crispy. Remove from the pot and set aside to use later.

Remove the bacon grease, leaving about 1 tablespoon left in the pot. To the hot grease add the chopped onions and garlic, and sauté for a couple of minutes to soften.

Next, add the chopped potatoes and chicken broth to the pot. Cover and boil until the potatoes are fork-tender.

Potatoes and chicken broth in a large dutch oven.

Meanwhile, whisk the half & half with the cornstarch until all clumps have dissolved. This will create a thick, creamy soup once combined with the hot broth.

Once the potatoes are soft and fork-tender, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then, stir in the half & half mixture, shredded cheese, and some of the scallions.

Loaded Potato Soup in a pot with a ladle taking out a scoop.

Simmer for just a few minutes to thicken the soup base. Taste, then salt and pepper as needed.

Serve warm with more shredded cheddar cheese, the crispy bacon bits, a dollop of sour cream, and the remaining scallions on top.

Your family is going to ask for this creamy, dreamy potato soup all season long!

Get the Complete (Printable) Loaded Baked Potato Soup Recipe Below – with Crock Pot and Stovetop Instructions!

Bowl of baked potato soup with all the toppings.

How to Make Baked Potato Soup in the Slow Cooker

Slow cooker Potato Soup is a super easy way to prep the soup in the morning and have delicious soup waiting for you in the evening.

First, set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.

Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic, and sauté for 2-4 minutes to soften.

Meanwhile, wash the potatoes and chop them into 3/4-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.

Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add the broth and half & half mixture.

Cover and slow cook on HIGH for 3-4 hours or on LOW for 7-9 hours.

Once the potatoes are fork tender, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions or chives.

Serve warm with shredded cheddar, crispy bacon bits, sour cream, and more scallions on top!

Tips & Tricks

  • For a smooth texture, use an immersion blender to blend the soup until no chunks remain! I personally like a few potato chunks in my soup but it would be delicious either way!
  • If you don’t have cornstarch on hand, you can use all-purpose flour to thicken the soup instead! Add about 2 tablespoons of flour with the bacon grease and cook along with the onions and garlic before adding the broth and potatoes.
  • For the best potato soup, season with salt to taste. If you use bacon in this recipe, you will need less salt. But if you don’t use bacon, be sure to add a little extra salt.
Hand holding a spoon that is going into a bowl of creamy potato soup.

Serving Suggestions

Loaded baked potato soup is a satisfying meal on its own, especially with all of the delicious toppings! But, it can be nice to serve it with some side dishes for a little variety. When feeding a crowd, side dishes can definitely help round out the meal! Here are some of my favorite things to pair with potato soup:

Frequently Asked Questions

Which potato is best for soup?

My favorite potato to use in soup is russet potatoes, aka brown potatoes. However, you can also use yukon gold potatoes as a similar substitute. Red potatoes can be used as well, but the taste and texture of the soup will be slightly different!

Is loaded baked potato soup gluten-free?

Yes, it is! Because this recipe uses potatoes and cornstarch as a thickening agent, all of the ingredients are gluten-free.

How do you thicken loaded potato soup?

This slow cooker potato soup is already thickened with a cornstarch slurry, and should be pretty thick! However, if you need to thicken up your soup towards the end of the cooking process, you can mix 1 tablespoon of cornstarch with 1-2 tablespoons of water and then add it to the soup. Let it simmer for a few minutes and you will see it start to thicken up!

How can I make vegetarian baked potato soup?

You can easily make a yummy vegetarian version of this loaded baked potato soup recipe! Skip the bacon and instead use 1 tablespoon of butter for cooking the onions and garlic. Swap the chicken broth with vegetable broth. And then ta-da! You’ve got a delicious meat-free (and still gluten-free) potato soup!

How should I store leftover loaded potato soup?

Store any leftover baked potato soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave and top with all of your favorite toppings! To freeze, place cooled potato soup in a freezer-safe bag and lay it flat in the freezer to freeze up to 3 months.

Looking for More Satisfying Soup Recipes? Be Sure to Also Try:

Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!

Bowl of loaded baked potato soup in a white bowl.
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Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Easy Loaded Baked Potato Soup – Featuring your favorite baked potato toppings like cheese and bacon, this classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop!
Servings: 8 servings

Ingredients

  • 8 ounces bacon chopped
  • 1 small onion peeled and chopped
  • 2-3 cloves garlic minced
  • 2 ½ pounds russet potatoes
  • 4 cups chicken broth
  • 1 ½ cups half & half
  • 2 tablespoons cornstarch
  • 2 cups shredded sharp cheddar cheese divided
  • 2/3 cup chopped scallions divided
  • ½ cup sour cream
  • Salt and pepper

Instructions

  • Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
  • Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
  • Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
  • Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
  • Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
  • Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
  • Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
  • Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.

Video

Notes

EASY CROCK POT INSTRUCTIONS:
  1. Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.
  2. Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
  3. Meanwhile, wash the potatoes and chop them into ¾-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
  4. Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
  5. Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours. 
  6. Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions. 
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.

Nutrition

Serving: 1serving, Calories: 453kcal, Carbohydrates: 33g, Protein: 16g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 73mg, Sodium: 832mg, Potassium: 891mg, Fiber: 2g, Sugar: 2g, Vitamin A: 627IU, Vitamin C: 20mg, Calcium: 305mg, Iron: 2mg
Course: dinner, Main, Main Course, Soup
Cuisine: American
Author: Sommer Collier
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