There’s something utterly comforting about a rich, creamy bowl of potato soup that feels like a warm hug from the inside out. This Loaded Baked Potato Soup with Crispy Potatoes Recipe isn’t just any potato soup—it’s packed with layers of flavor and texture that will keep you coming back for more.

Two white bowls filled with creamy white soup are placed on dark gray plates with a silver spoon beside one bowl. The soup has three main layers of toppings: small, crispy, brown cubed pieces on the surface; bright orange shredded cheese spread across the top; and small green sliced scallions sprinkled evenly. There are also small red bits mixed in with the toppings. The bowls sit on a dark red cloth over a wooden board, all against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Loaded Baked Potato Soup with Crispy Potatoes Recipe
Top Tip
How to Serve Loaded Baked Potato Soup with Crispy Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Soup with Crispy Potatoes Recipe

Why You'll Love This Recipe

I honestly never get tired of sharing this Loaded Baked Potato Soup with Crispy Potatoes Recipe because it hits every comfort food note just right. Plus, it’s surprisingly easy to make at home, and the crispy potato skins on top add a fun crunch that you don’t often find in soups.

Hearty and satisfying: This soup fills you up without feeling heavy, thanks to the creamy potatoes and gooey cheese.
Texture heaven: Crispy potato skins bring a delightful contrast that turns every spoonful into a little celebration.
Flavor packed: With bacon, sharp cheddar, and garlic all layered in, your taste buds will be dancing.
Perfectly customizable: Whether you want it cheesy, extra garlicky, or loaded with toppings, this recipe lets you take control.

A close-up of a thick, creamy white soup in a black pot, topped with small pieces of crispy reddish-brown bacon, thin rings of bright green onions, and shredded orange cheddar cheese scattered throughout the surface. A metal ladle lifts a portion of the soup showing its creamy texture mixed with the bacon, cheese, and onions. The pot sits on a white marbled surface with a deep red cloth partially visible underneath, enhancing the warm and inviting feel of the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Loaded Baked Potato Soup with Crispy Potatoes Recipe plays a crucial role, melding together to create a balanced, flavorful bowl of goodness. When choosing your ingredients, freshness and quality really shine through, especially with the potatoes and cheese.

Flat lay of a group of five large russet potatoes with rough brown skins, a small pile of chopped crispy bacon pieces, a small white ceramic bowl filled with pale all-purpose flour, a bunch of thick green onions with both white and green parts separated neatly side by side, three whole uncracked brown garlic cloves, a small white bowl of clear low-sodium chicken broth, a small white bowl of creamy milk, a small white bowl of smooth sour cream, a small white bowl overflowing with shredded sharp cheddar cheese, a small white bowl with finely grated pale parmesan cheese, and a small white bowl with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy texture breaks down beautifully, thickening the soup naturally.
Bacon: Adds smoky richness and a crispy bite—don’t skip this if you can help it.
All-purpose flour: Works as the thickening agent for that luscious creamy consistency.
Green onions: The white parts provide depth of flavor, while the green tops add a fresh finish.
Garlic: Just enough to bring warmth without overpowering.
Low-sodium chicken broth: The soup’s savory backbone, allowing you to control saltiness.
Milk (2% or whole): Adds creaminess without heaviness.
Sour cream: Introduces a tangy richness that brightens the whole dish.
Sharp cheddar cheese: For that classic loaded baked potato flavor and creamy melt.
Parmesan cheese: A little extra umami kick to deepen flavor layers.
Olive oil: Key to getting those potato skins perfectly crispy.
Potato skins (reserved): Don’t toss them—frying these elevates the soup experience with texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around a lot with this soup, and I encourage you to do the same. You can dial up the cheese, swap in smoked paprika for a smoky twist, or skip the bacon for a vegetarian option. It’s all about making the soup work for your taste buds and lifestyle.

Vegetarian version: I usually replace bacon with smoked mushrooms for a similar depth that’s meat-free.
Extra creamy: Sometimes I stir in a splash of heavy cream at the end for the ultimate richness.
Spicy kick: Adding a pinch of cayenne or hot sauce gives it a fun little zing.
Different toppings: Feel free to add crispy fried onions, avocado slices, or even a dollop of Greek yogurt.

Step-by-Step: How I Make Loaded Baked Potato Soup with Crispy Potatoes Recipe

Step 1: Bake the Potatoes to Perfection

Start by scrubbing your russet potatoes really well—you’ll want the skins clean since we’re using them later for crispy bits. I usually poke them a few times with a fork to help steam escape while baking. Then pop them in a 400°F oven for about 1 to 1 hour 15 minutes. Check doneness by piercing with a knife; it should slide in easily. Let them cool a bit—it’s easier to handle and less risk of burning yourself when scooping out the flesh.

Step 2: Cook Bacon & Sauté Aromatics

While the potatoes bake, crisp up your chopped bacon in a big pot over medium heat. Once it’s perfectly crispy, fish it out and leave that golden rendered fat in the pot. This fat is pure flavor gold and will be the base for your soup. Turn the heat to low and toss in the white parts of your sliced green onions, sautéing just about a minute until fragrant. Stir in flour and cook for another 30 seconds—this little roux thickens the soup beautifully. Add the garlic and stir for 30 seconds more, and your kitchen will smell amazing.

Step 3: Pour in Liquids & Add Potatoes

Slowly whisk in the chicken broth, followed by the milk, making sure to keep the mixture smooth. Now it’s time to scoop out the fluffy white potato flesh—leave the skins for later—and stir the potato chunks right into the soup base. Season with plenty of salt and black pepper. I always taste here to adjust—it’s tempting to undersalt, but your palate will thank you for seasoning well.

Step 4: Simmer and Mash to Texture

Bring the soup to a gentle simmer over medium-high heat, stirring often so it doesn’t stick. After about five minutes covered on medium-low, take it off the heat and grab a potato masher. I like to mash to a mix of creamy and chunky—leave enough texture so it’s comforting but not too smooth. Stir in sour cream, sharp cheddar, and parmesan cheese. If you’re in a serious cheesy mood (and who isn’t?), add an extra handful of cheddar right now for that perfect cheesy pull.

Step 5: Crisp Up the Potato Skins

While the soup is simmering, dice those reserved potato skins into little pieces. Heat olive oil in a skillet over medium-high and fry the skins until golden and crispy—about 7 to 10 minutes. Season with salt and pepper while they cook. These crispy bits add such a fun texture and keep the “baked potato” theme going strong in your bowl.

Step 6: Serve and Top to Taste

Ladle the soup into bowls and let the toppings do their magic. I pile on more sharp cheddar, sprinkle crispy bacon, scatter the fried potato skins, and finish with a handful of the green onion tops for freshness and crunch. It’s like eating a loaded baked potato in soup form, and honestly, it never gets old.

Top Tip

After making this Loaded Baked Potato Soup with Crispy Potatoes Recipe several times, I’ve learned a couple of key tricks that make all the difference between good soup and unforgettable soup.

Use starchy potatoes: Russets are your best friend here because their texture thickens the soup naturally, no extra thickeners needed.
Don’t toss those peels: Frying the skins is a game changer—it adds a crispy, savory element that turns bowls into something special.
Season as you go: This soup needs salt layered in—season the broth, potatoes, and crispy bits separately for a well-rounded flavor.
Mash but don’t puree: Leaving some potato chunks adds cozy texture and helps prevent the soup from feeling like baby food.

How to Serve Loaded Baked Potato Soup with Crispy Potatoes Recipe

loaded baked potato soup - Serving Suggestion

Garnishes

I love topping this soup with a combination of sharp cheddar for gooey cheesiness, crispy bacon bits for crunch, fried potato skins for that fun twist, and green onion tops for a bit of brightness. Sometimes I sneak in a dollop of sour cream or even sprinkle some crumbled cooked chives—those green bursts add freshness that cuts through the richness.

Side Dishes

This soup pairs beautifully with crusty bread, like a warm sourdough boule or garlic baguette to mop up every last delicious drop. On cooler days, I also like a simple side salad with a tangy vinaigrette for a fresh contrast. And don’t underestimate crunchy pickles on the side—they add a nice zing that’s oddly satisfying.

Creative Ways to Present

When I’ve served this soup for gatherings, I sometimes bring it out in bread bowls—that rustic touch is always a hit. Another fun idea is layering it in clear glass mugs on a chilly afternoon, showing off those layers of cheese, bacon, and crispy skins. For kids’ parties, you could even let everyone customize their own bowl with toppings, turning it into a playful experience.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover Loaded Baked Potato Soup with Crispy Potatoes into airtight containers and keep it in the fridge for up to 4 days. Quick tip: don’t add crispy potato skins until serving day—they soften quickly.

Freezing

This soup freezes pretty well, though the texture can shift slightly. I recommend freezing before adding cheese and sour cream—stir those in fresh when reheating. Use freezer-safe containers and try to consume within 2 months for the best flavor.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If it seems too thick, whisk in a splash of milk or broth to loosen it up. Then bring on the extra cheese, crispy skins, and bacon right before serving for that fresh-made feeling.

Frequently Asked Questions:

Can I make this Loaded Baked Potato Soup with Crispy Potatoes Recipe vegan?

You can absolutely make a vegan version by swapping the bacon for smoked mushrooms or tempeh, using a plant-based milk, and skipping the cheese or using vegan cheese alternatives. Just keep an eye on seasoning to balance flavors.

What’s the best way to get crispy potato skins?

Make sure the potato skins are well dried before frying and use enough olive oil to crisp them up evenly. Fry over medium-high heat, stirring occasionally, until golden and crunchy. Season immediately once they come out of the pan for best flavor.

Can I use leftover mashed potatoes for this soup?

It’s best to start with fresh baked potatoes because the texture and flavor are more suited for soup. Leftover mashed potatoes might make the soup overly dense or gluey. However, if you want to try it, add mashed potatoes gradually and adjust the liquids to get the right consistency.

How do I keep the soup from being too thick or too thin?

The thickness depends on how much potato flesh you add and the amount of liquid. If the soup is too thick, stir in more broth or milk a little at a time until it reaches your desired consistency. If too thin, simmer longer uncovered or mash more potato in to thicken naturally.

Final Thoughts

This Loaded Baked Potato Soup with Crispy Potatoes Recipe is one of those dishes that’s both nostalgic and endlessly adaptable. Every time I make it, I feel like I’m sharing a cozy secret with family and friends — something simple but so satisfying it sticks with you. I hope you enjoy making it as much as I do, and that it warms your table and your heart.