Loaded Baked Potato Soup for Cozy Fall Evenings

Oh, This Soup? It’s Basically a Hug in a Bowl

Alright, so let me set the scene: It’s October, leaves are crunching, someone left the window open again, and I’m still in my slippers at 5pm. This is pretty much how I end up making loaded baked potato soup for dinner most years. Honestly, I’ve burned my tongue on it more times than I can count (you’d think I’d learn), but it’s totally worth it. The first time I made it, I spilled half the bacon on the floor—my dog thought the soup was the best invention ever. That’s how you know a recipe is a keeper.

By the way, if you ever hear someone call this ‘potato chowder,’ that’s a whole different debate (remind me to tell you about the time my cousin tried to make it with sweet potatoes for Thanksgiving… complete chaos). Anyway, let’s cook—just don’t ask me to clean as I go, because that’s a bridge too far.

Why I Keep Coming Back to This

I make this when the weather makes me want to live under a blanket, or when my brother’s coming over, because he always heaps on so much cheese I wonder if he can still taste the potato. My family goes absolutely bonkers for it (one year Dad tried to eat straight from the pot), and, I mean, who doesn’t love a meal where you get all the best bits of a loaded baked potato—with less juggling hot foil?

Also, I’m not proud, but I used to hate peeling potatoes. Like, I’d psyche myself up for hours. Eventually, I just started leaving the skins on (most of the time it actually works, shhhh), and nobody’s complained yet.

What You’ll Need (with a Few Life-Savers)

• About 6 medium russet potatoes (sometimes I use Yukon Golds; less starchy, but still yummy)
• 6 slices bacon (turkey bacon works, or skip it if you’re on team veggie)
• 1 big onion—I’ve even used shallots in a pinch
• 3 cloves garlic (feel free to double if you’re feeling bold, or just trying to ward off colds)
• 1/3 cup all-purpose flour (I once tried cornstarch and it did… something… not quite right)
• 4 cups chicken broth (I’ve used veggie, and even bouillon cubes—just up the flavor if you go that route)
• 2 cups milk (whole is best but honestly, I’ve used oat milk before. No one noticed.)
• 1 cup sour cream (in emergencies, Greek yogurt stands in)
• 2 cups shredded cheddar—sharp is good, but anything goes
• A handful of chopped green onions (or skip if your fridge is crying empty)
• Salt and pepper (at least a few pinches of each—tasting is key)
• Optional: Chives, more cheese, hot sauce, or even some leftover pulled pork if you’re feeling extra

Let’s Get This Pot Bubbling: How I Make It

1. Bake the potatoes. I actually just stab them with a fork, whack them in the microwave for about 8 minutes (no shame—quicker is better). Or, if you’re a purist, 400°F oven for 45 min. Let ’em cool, then dice.
2. Fry the bacon. Cook until crispy in a big heavy pot (Dutch oven if you’ve got one), then set on paper towels. Leave a little bacon fat in there for flavor—maybe a tablespoon or so.
3. Sauté onion & garlic. Toss diced onion in that bacon fat, cook until soft (don’t stress about brown bits—just scrape ’em up; that’s all flavor). Garlic goes in for the last minute, otherwise it’ll burn.
4. Add flour. Sprinkle it in, stir for about a minute till it looks pasty—not the prettiest moment, but trust me.
5. Pour in broth & milk. Slowly add broth, whisking so lumps don’t happen. Milk goes in after. Bring to a simmer (not a boil, or it’ll scald).
6. Toss in potatoes. Add diced baked potatoes, stir gently (they’ll break up a bit). This is when I usually sneak a spoonful, though it’s still basically just hot milk and potato at this point—so patience is a virtue here.
7. Cheese, sour cream, and bacon—oh my! Turn off the heat. Stir in cheese and sour cream (if you add ’em earlier, they might curdle, and I have the lumpy soup stories to prove it). Add half the bacon too; the rest’s for topping.
8. Season well. Salt, pepper—taste and adjust, because honestly, every batch is different (I once doubled the salt by accident, and we just pretended it was intentional!)
9. Ladle and top. Serve in bowls. Sprinkle with green onions, rest of the bacon, maybe extra cheese. Optional, but I always add a splash of hot sauce.

By the way, if you’re a visual learner (my friend Annie swears by this), check out this quick video—it’s not exactly my method, but close enough for government work.

Notes—What I’ve Figured Out (by Messing Up)

• Leave the potato skins on if you like a little texture. Not everyone in my house agrees, but I’m firmly pro-skin.
• If you forget to warm the milk first, don’t worry—just go slower when adding to avoid curdles. I used to panic here… now I don’t.
• Soup thickened up overnight? Just splash in extra broth or (sneaky move) a bit of cream when reheating.
• And, for kicks, I once threw in a little smoked paprika. Not traditional, but it tasted kind of like campfire potatoes. Not sure I’d do it every time, though!

Variations, AKA My Experiments (Some Good, Some… Eh)

• Veggie mode: Swap in broccoli and carrots, leave out bacon, boost the cheese. I did this when my cousin went vegan (close enough, right?)
• Spicy version: Stir in diced jalapeños or a spoonful of salsa. Wakes up your taste buds!
• Don’t try this: Cauliflower instead of potato sounded smart once… it was not my finest hour. Stick with the real stuff.
• Loaded potato bar: Family DIY toppings night. Surprisingly fun, even if someone ends up with more bacon than soup.

Handy Gear (or Close Enough)

• Heavy-bottomed pot (Dutch oven is classic, but any big ol’ pot works)
• Potato masher (I’ve straight up used a fork before)
• Sharp knife, chopping board—though, if your knife is getting dull, just be careful. I mean, who hasn’t lived dangerously once in a while?

Don’t have a whisk? Use a fork or even a clean hand mixer (on slowish speed) to get things smooth-ish; just keep it on the DL.

Keeping It (Though It’s Rarely an Issue Here)

Officially, this keeps in a sealed container in the fridge for about 3 days. But honestly, in my house, this soup never makes it to day two. If you need, you can freeze it—but it might get a bit grainy on thawing. I don’t mind, but the kids give me the stink eye.

How We Actually Eat This (Optional, But Fun)

Best with crusty bread (my uncle swears Rye is the best, I say go wild), or—hear me out—a grilled cheese sandwich on the side. That’s our ‘snow day’ tradition. Oh, and a pickle spear is weirdly good with it (try it and let me know if you agree; we found this combo by accident once… long story).

Pro Tips, A.K.A. Learn From My Mistakes

• Don’t rush the potato baking, trust me. I tried microwaving them whole and, well, parts were basically glue. Oven is better for texture if you’ve got the time.
• Add the cheese off-heat. I dumped it in too early once and got sad, stringy clumps (nobody loves a surprise cheese knot, right?)
• Taste as you go; I’ve under-salted more times than I’d like to admit, probably from over-correcting some mythical salt monster in my mind.
• If the soup’s too thick—add more milk or broth. Too thin? Let it simmer with potatoes for a bit longer, uncovered.

Actually Useful FAQ (Stuff I’ve Really Been Asked)

• Do I have to peel the potatoes? Nah—unless you’re cooking for a picky eater. The skins add texture (and some extra vitamins, probably). Just scrub ’em well.
• Can this be made gluten-free? Yup! I tried using Bob’s Red Mill 1-to-1 flour and it came out great, or just use cornstarch if you don’t have any special flour. But don’t expect it to taste exactly the same—still good, though.
• Slow cooker version? It’s possible, but honestly, I prefer the stovetop. Tried the crockpot once and the cheese separated a bit (nothing tragic, just not my style). Here’s a slow cooker version if you’re feeling rebellious: Simply Recipes Slow Cooker Potato Soup.
• Help, my soup is lumpy! Whisk it! Or use an immersion blender for a smoother vibe, but leave some chunks if you like it rustic. There’s no official way—just do what tastes good.
• Can I make this ahead? Definitely. Actually, I think it tastes better the next day (but I’m probably biased). Reheat gently and add a splash of broth or milk to loosen up.
• What’s the best cheese? Cheddar is classic, but honestly, any melt-y cheese works in a pinch. I’ve even mixed in some Gruyère when I felt fancy.

And, if you’re still hungry for ideas, check out Smitten Kitchen’s take—for even more ways to mess with (or perfect) this classic.

So—grab that pot, crank up your favorite playlist (or podcast, whatever), and get cooking. Fall never tasted so cozy. If you make it, tell me how it went; or, actually, if it went sideways, let me know—misery (and soup) loves company.