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Loaded Baked Potato Soup

This loaded baked potato soup is the ultimate comfort food that will warm you up on a cold day. This creamy soup is topped with crispy bacon, shredded cheese, and fresh chives for a unique twist on a regular baked potato.

Tasty Team
96% would make again


for 6 servings

  • 4 lb russet potato (1.8 g), washed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 onion, diced
  • 3 cloves garlic
  • 3 tablespoons butter
  • ¼ cup flour (30 g)
  • 2 ½ cups chicken broth (590 mL)
  • 8 oz cream cheese (225 g)


  • shredded cheese
  • bacon, diced
  • fresh chive, chopped

Nutrition Info

  • Calories 503
  • Fat 20g
  • Carbs 73g
  • Fiber 6g
  • Sugar 7g
  • Protein 11g

Estimated values based on one serving size.


  1. Preheat your oven to 425˚F (220˚C).
  2. On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
  3. Bake in preheated oven for 40-50 minutes.
  4. Once cooled, peel and mash potatoes, and set aside.
  5. Heat oil in large pot over a medium-high heat.
  6. Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
  7. Add butter and melt.
  8. Bring in flour and stir until mixture is lightly browned.
  9. Add in the chicken broth and cream cheese. Stir until fully incorporated
  10. Add in the mashed potatoes and combine.
  11. Season with salt and pepper.
  12. Garnish bowl with shredded cheese, bacon, and chives.
  13. Enjoy!
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