17 Loaded Baked Potato Soups Piled With Bacon, Cheddar, and Chives

My first attempt at loaded baked potato soup was a watery mess. After three tests and one near-burnt pot, I nailed the version that tastes like a twice-baked potato in a bowl. This list gives you 17 loaded baked potato soups, most weeknight-easy, some slow-simmer splurges, all piled with bacon, cheddar, and chives so you get that full baked-potato vibe every time.

Potato-forward, creamy, and savory. Most recipes are under 30 min hands-on, with a couple of slow-cooker and Instant Pot options around 90 min total. There are high-protein, vegetarian-flexible, and dairy-free swaps, and yes, I noticed smoky-sweet finishes are trending in 2025 (think smoked salt and maple bacon).

1. Classic Creamy Loaded Baked Potato Soup (30 Min)

Time: 30 min total | Difficulty: Easy | Best For: Weeknights | Diet: GF option

My mom asked for this exact bowl last Thanksgiving. I link a workhorse for mashing when you want rustic chunks: OXO potato masher in the ingredients so you can go chunky or silky.

Ingredients:

• 2 lb russet potatoes, peeled and 1-inch cubed
• 6 cups low-sodium chicken stock (or vegetable stock)
• 1 cup whole milk
• 6 slices bacon, chopped
• 1 cup sharp cheddar, grated
• 1/2 cup sour cream
• 1/4 cup chives, thinly sliced
• 2 tbsp butter
• Salt and pepper to taste

Steps:

1. Cook bacon in a Dutch oven until crisp, remove and reserve 1 tbsp fat, 6 min.
2. Add butter, sauté potatoes in fat 3 min, add stock, simmer 12–15 min until tender.
3. Mash half the potatoes with OXO masher, stir in milk and cheddar off heat until melted, finish with sour cream, chives, and bacon. Season and serve.

Shop this recipe:

• OXO potato masher
• Diamond Crystal kosher salt 3 lb box
• Lodge enameled Dutch oven 5 quart

2. Instant Pot Cheddar-Bacon Potato Soup (25 Min)

Time: 25 min total | Difficulty: Easy | Best For: Busy Weeknights | Diet: GF option

Pressure cooking saves time but can make textures gluey if you over-stir. I use my Instant Pot Duo 6 quart to get fork-tender russets in 8 min.

Ingredients:

• 2 lb russet potatoes, 1-inch cubes
• 4 cups chicken stock
• 1 cup half-and-half
• 6 slices bacon, cooked and crumbled
• 1 cup sharp cheddar, grated
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt, pepper

Steps:

1. Sauté onion and garlic in Instant Pot with butter, add potatoes and stock, seal and cook 8 min.
2. Quick-release, mash a third of potatoes in pot for body, stir in half-and-half and cheddar off heat.
3. Top with bacon and chives; avoid boiling after adding cheese to prevent graininess.

Shop this recipe:

• Instant Pot Duo 6 quart
• Cuisinart immersion blender

3. Slow-Cooker Twice-Baked Potato Soup (3 hrs hands-off)

Time: 3 hr slow-cook | Difficulty: Easy | Best For: Weekend Lunch | Diet: High-protein option

This one started as a "set it and forget it" test that actually improved flavor overnight. I toss everything into my Hamilton Beach slow cooker 6 quart.

Ingredients:

• 2.5 lb russet potatoes, cubed
• 6 cups chicken stock
• 1 onion, diced
• 1 cup cheddar, grated
• 8 slices bacon, cooked and chopped
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper

Steps:

1. Add potatoes, onion, stock, and butter to slow cooker, cook on high 3 hours.
2. Mash half the potatoes with a fork in pot for texture, stir in cream and cheddar off heat.
3. Top with bacon and chives; reheat gently if needed to avoid cheese split.

Shop this recipe:

• Hamilton Beach slow cooker 6 quart
• Kerrygold salted butter 8 oz

4. Cheesy Beer-Braised Potato Soup (40 Min)

Time: 40 min total | Difficulty: Medium | Best For: Game Night | Diet: Not GF if beer used

A splash of lager wakes the soup up. I reached for an every-kitchen favorite, [Samuel Adams lager] as inspiration at the stove.

Ingredients:

• 2 lb russet potatoes, cubed
• 1 cup lager beer
• 3 cups chicken stock
• 1 cup cheddar, shredded
• 6 slices bacon, chopped
• 1 small leek, white part sliced
• 1 cup half-and-half
• 2 tbsp butter

Steps:

1. Cook bacon, remove, sauté leek in bacon fat, add potatoes, beer, and stock, simmer 15–20 min until potatoes yield.
2. Mash half the potatoes for body, stir in half-and-half and cheddar off heat.
3. Finish with bacon and chives; if too sharp from beer, a spoon of sour cream tames it.

Shop this recipe:

• Maldon sea salt flakes
• Stainless steel ladle

5. Bacon, Blue Cheese, and Chive Potato Soup (30 Min)

Time: 30 min total | Difficulty: Easy | Best For: Bold Flavor Nights | Diet: Not GF if using non-GF stock

Blue cheese adds a sharp punch that plays nicely with bacon. I keep a wedge of [Maytag blue cheese] in the fridge for nights like this.

Ingredients:

• 2 lb russet potatoes, cubed
• 4 cups chicken stock
• 1 cup crumbled blue cheese
• 6 slices bacon, crisped and chopped
• 1 cup whole milk
• 1 small shallot, minced
• 2 tbsp butter

Steps:

1. Sauté shallot in butter, add potatoes and stock, simmer 12–15 min until tender.
2. Mash half the potatoes, stir in milk and blue cheese off heat until creamy.
3. Top with bacon and chives; add black pepper to cut the richness.

Shop this recipe:

• Maytag blue cheese 8 oz

6. Smoky Maple Bacon Potato Soup (35 Min)

Time: 35 min total | Difficulty: Easy | Best For: Fall Dinners | Diet: GF option

Maple on bacon is a trick I learned at a farmer's market tasting. For glazing, reach for a quality maple like [Coombs Family Farms pure maple syrup].

Ingredients:

• 2 lb russet potatoes, cubed
• 4 cups chicken stock
• 1 cup sharp cheddar, shredded
• 8 slices maple-glazed bacon, chopped
• 1 cup whole milk
• 1 small onion, diced
• 2 tbsp pure maple syrup
• 2 tbsp butter

Steps:

1. Cook bacon, toss with maple syrup in pan until sticky, remove.
2. Sauté onion in bacon fat and butter, add potatoes and stock, simmer until tender 12–15 min.
3. Mash half the potatoes, stir in milk and cheddar off heat, top with maple bacon and chives.

Shop this recipe:

• Pure maple syrup 8 oz
• Lodge cast iron skillet 10.25 inch

7. Jalapeño-Cheddar Loaded Potato Soup (30 Min)

Time: 30 min total | Difficulty: Easy | Best For: Spicy Weeknights | Diet: GF option

If you like heat, hatch or jalapeño takes this into spicy territory without masking potato flavor. I keep [Lao Gan Ma chili crisp 7.4 oz] for finishing if I want a crunchy chili hit.

Ingredients:

• 2 lb russet potatoes, cubed
• 4 cups chicken stock
• 1 cup shredded cheddar
• 1–2 jalapeños, seeded and diced
• 6 slices bacon, chopped
• 1 cup half-and-half
• 2 tbsp butter

Steps:

1. Cook bacon, remove; sauté jalapeños in bacon fat and butter 2–3 min.
2. Add potatoes and stock, simmer 12–15 min, mash half for body.
3. Stir in half-and-half and cheddar off heat, top with bacon and a spoon of Lao Gan Ma if you like crunch.

Shop this recipe:

• Lao Gan Ma chili crisp 7.4 oz
• Diamond Crystal kosher salt 3 lb box

8. Potato, Leek, and Chive Baked-Potato Soup (30 Min)

Time: 30 min total | Difficulty: Medium | Best For: Vegetables-Forward | Diet: Vegetarian-flexible

Leeks add oniony sweetness. When I want delicate flavor I use a microplane to grate warm potato skins into the broth for extra body; try [Microplane Classic zester].

Ingredients:

• 2 lb Yukon or russet potatoes, cubed
• 3 cups vegetable stock
• 2 leeks, white and pale green sliced, rinsed
• 1 cup sharp cheddar, grated
• 1 cup milk or crème fraîche
• 2 tbsp butter
• Salt, pepper, chives

Steps:

1. Sauté leeks in butter until soft, add potatoes and stock, simmer 12–15 min.
2. Mash half the potatoes for texture, stir in milk and cheddar off heat.
3. Finish with chives; for vegetarian omit bacon and swap stock for vegetable stock.

Shop this recipe:

• Microplane Classic zester

9. Burgers-In-A-Bowl Cheesy Potato and Ground Beef Soup (35 Min)

Time: 35 min total | Difficulty: Medium | Best For: Kid-Friendly Dinner | Diet: High-protein

This is my cheat for "cheeseburger night" without making patties. Brown lean ground beef with Worcestershire and use [French's Worcestershire] in the pan.

Ingredients:

• 1 lb lean ground beef
• 2 lb russet potatoes, cubed
• 4 cups beef or chicken stock
• 1 cup cheddar, grated
• 6 slices bacon, chopped
• 1 small onion, diced
• 1 cup milk

Steps:

1. Brown beef with onion, drain excess fat, add potatoes and stock, simmer 12–15 min.
2. Mash half the potatoes, stir in milk and cheddar off heat.
3. Top with bacon and chives; add pickled jalapeño on the side if kids like tang.

Shop this recipe:

• Worcestershire sauce
• VictorInox chef's knife 8 inch

10. Vegan “Baked” Potato Soup With Smoked Tempeh (35 Min)

Time: 35 min total | Difficulty: Medium | Best For: Plant-Forward | Diet: Vegan

People assume baked potato soup can’t be vegan. It can. Smoked tempeh plays the bacon role. I keep [Lightlife smoked tempeh] in my freezer for this.

Ingredients:

• 2.5 lb russet potatoes, cubed
• 6 cups vegetable stock
• 1 cup unsweetened soy or oat milk
• 1 pack smoked tempeh, sliced and crisped
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Chives

Steps:

1. Sauté tempeh until crisp, remove; sauté onions in same pan, add potatoes and stock, simmer 12–15 min.
2. Mash half the potatoes, stir in plant milk and nutritional yeast for cheesiness.
3. Top with tempeh and chives; a splash of apple cider vinegar brightens the bowl.

Shop this recipe:

• Smoked tempeh
• Nutritional yeast 8 oz

11. Corn and Potato Chowder With Bacon (35 Min)

Time: 35 min total | Difficulty: Easy | Best For: Summer Nights | Diet: GF option

Sweet corn lifts the richness and adds summer brightness. I use frozen sweet corn when fresh isn’t at peak for consistent sweetness.

Ingredients:

• 2 lb russet potatoes, cubed
• 3 cups chicken stock
• 1.5 cups frozen or fresh corn kernels
• 1 cup cheddar, shredded
• 6 slices bacon, chopped
• 1 cup half-and-half
• 1 small onion, diced

Steps:

1. Cook bacon, remove; sauté onion in fat, add potatoes, corn, stock, simmer 12–15 min.
2. Mash half the potatoes, stir in half-and-half and cheddar off heat.
3. Top with bacon and chives; if corn is bland, finish with a squeeze of lime.

Shop this recipe:

• Frozen sweet corn 16 oz

12. Potato, Bacon, and Kale Soup (30 Min)

Time: 30 min total | Difficulty: Easy | Best For: Greens Boost | Diet: GF option

Kale adds texture and a green bite that cuts richness. I massage the kale briefly in lemon before adding so it softens faster.

Ingredients:

• 2 lb russet potatoes, cubed
• 4 cups chicken stock
• 2 cups kale, ribs removed and thinly sliced
• 1 cup cheddar, shredded
• 6 slices bacon, chopped
• 1 cup milk
• 2 tbsp butter

Steps:

1. Cook bacon, remove; sauté potatoes in butter and bacon fat, add stock, simmer 12–15 min.
2. Stir in kale and cook 3–4 min until wilted, mash half the potatoes for body.
3. Off heat, stir in milk and cheddar, top with bacon and chives.

Shop this recipe:

• Organic curly kale 8 oz

13. Caramelized Onion and Smoked Gouda Potato Soup (40 Min)

Time: 40 min total | Difficulty: Medium | Best For: Date Night | Diet: Not GF if stock not GF

Caramelized onions add sweetness that pairs with smoked gouda. The trick is low heat for 25 min; patience pays off.

Ingredients:

• 2 lb russet potatoes, cubed
• 3 cups chicken stock
• 2 large onions, thinly sliced and caramelized
• 1 cup smoked gouda, shredded
• 6 slices bacon, chopped
• 1 cup milk
• 2 tbsp butter

Steps:

1. Caramelize onions on low heat 20–25 min in butter, set aside.
2. Cook potatoes in stock until tender, mash half, stir in milk and gouda off heat.
3. Fold in caramelized onions and bacon, finish with chives.

Shop this recipe:

• Smoked gouda 8 oz

14. Truffled Cheddar Loaded Baked Potato Soup (30 Min)

Time: 30 min total | Difficulty: Medium | Best For: Special Occasions | Diet: GF option

Truffle oil is a small splurge that reads expensive. Use just a whisper, about 1/4 tsp per bowl; I use [Urbani white truffle oil].

Ingredients:

• 2 lb russets, cubed
• 4 cups chicken stock
• 1 cup sharp cheddar, shredded
• 6 slices bacon, crisped and chopped
• 1 cup half-and-half
• 1 tsp truffle oil, to finish
• Chives, to garnish

Steps:

1. Simmer potatoes in stock until tender 12–15 min, mash half for body.
2. Stir in half-and-half and cheddar off heat so the cheese melts smoothly.
3. Ladle, top with bacon and chives, finish with a tiny drizzle of truffle oil.

Shop this recipe:

• White truffle oil 100 ml

15. Loaded Baked Potato Soup With Ham and Peas (35 Min)

Time: 35 min total | Difficulty: Easy | Best For: Leftover Ham Rescue | Diet: GF option

Perfect for post-holiday ham. I toss in diced ham pan-roasted for 3–4 min to refresh the flavor.

Ingredients:

• 2 lb russets, cubed
• 4 cups chicken stock
• 1.5 cups diced cooked ham
• 1 cup frozen peas
• 1 cup cheddar, shredded
• 6 slices bacon, chopped
• 1 cup milk

Steps:

1. Sauté ham to warm, remove, simmer potatoes in stock until tender 12–15 min.
2. Mash half the potatoes for texture, add milk and cheddar off heat.
3. Stir in peas and ham to warm, top with bacon and chives.

Shop this recipe:

• Frozen peas 12 oz

16. Harissa-Spiced Potato Soup With Crispy Bacon (30 Min)

Time: 30 min total | Difficulty: Medium | Best For: Bold Global Flavor | Diet: GF option

Harissa gives a smoky, peppery lift that works surprisingly well with cheddar. I keep a jar of [Les Delices harissa paste] for nights like this.

Ingredients:

• 2 lb russet potatoes, cubed
• 4 cups chicken stock
• 1–2 tbsp harissa paste
• 1 cup cheddar, shredded
• 6 slices bacon, crisped
• 1 cup half-and-half
• 1 tbsp olive oil

Steps:

1. Sauté harissa in olive oil briefly, add potatoes and stock, simmer 12–15 min.
2. Mash half the potatoes, stir in half-and-half and cheddar off heat.
3. Top with bacon and chives; start with 1 tbsp harissa and add more to taste.

Shop this recipe:

• Harissa paste 8 oz

17. Skillet “Baked Potato” Soup With Crispy Skin Garnish (40 Min)

Time: 40 min total | Difficulty: Medium | Best For: Textural Fun | Diet: GF option

I roast the potato skins in a skillet until crunchy and use them as edible spoons. Use a heavy skillet like my [Lodge cast iron skillet 12 inch].

Ingredients:

• 2 lb russet potatoes; reserve skins from 2 potatoes roasted and crisped
• 4 cups chicken stock
• 1 cup cheddar, shredded
• 6 slices bacon, chopped
• 1 cup half-and-half
• 2 tbsp butter
• Chives

Steps:

1. Roast reserved skins in a 425°F oven 20–25 min until crisp, set aside.
2. Simmer peeled potato cubes in stock until tender 12–15 min, mash half for body.
3. Stir in half-and-half and cheddar off heat, top with bacon, chives, and crispy skins.

Shop this recipe:

• Lodge cast iron skillet 12 inch

What You'll Need to Make These

Pantry Staples

• Diamond Crystal kosher salt 3 lb box around $5 to $8
• Maldon sea salt flakes around $8 to $12
• Olive oil extra virgin 16 oz around $8 to $20
• Black peppercorn grinder around $6 to $15

Specialty Ingredients

• Lao Gan Ma chili crisp 7.4 oz around $6 to $10
• White truffle oil 100 ml around $18 to $28
• Harissa paste 8 oz around $6 to $12
• Pure maple syrup 8 oz around $6 to $12

Tools That Earn Their Counter Space

• Instant Pot Duo 6 quart approx $70 to $120
• Lodge cast iron skillet 12 inch approx $25 to $40
• OXO potato masher approx $10 to $18

Cookbooks Worth the Shelf

• The Food Lab by J. Kenji López-Alt (price range $18 to $30)
• Salt Fat Acid Heat by Samin Nosrat (price range $18 to $28)

Budget Swaps

• Store-brand chicken stock 32 oz (grocery cheaper than specialty)
• Frozen corn 16 oz instead of fresh corn when out of season

Cooking Tips for These Recipes

Salt Late, Season Often: Start with a light hand, finish with [Diamond Crystal kosher salt] for layered seasoning. Add a little at a time; potatoes soak up salt.
Handle Dairy Gently: Never boil after adding cheese. Mix cheese in off heat to avoid grainy texture; a hand blender helps create a silky finish, try [Cuisinart immersion blender].
Avoid Gluey Potatoes: High-starch russets break down into silky body. Waxy potatoes keep chunks. If you want both, mash half and leave half.
Bacon Timing Hack: Add bacon at the end for crispness. If added too early it sogs and mutes the salty pop. Crisp in a separate pan and fold in at the last minute.
Trend Swap for 2025: Smoky-sweet finishes are in. Try a touch of maple or smoked salt like [Maldon smoked sea salt] to echo recent menu trends without overpowering.

Frequently Asked Questions

Q: Can I freeze loaded baked potato soup?

A: Yes, but dairy separates. Freeze before adding dairy in airtight containers. Reheat gently and stir in milk or cream when warm. Use a sturdy freezer container like Glasslock 24 oz container.

Q: What potato is best for this soup?

A: Russets are my go-to for fluffy body. They break down and thicken the soup naturally. If you want chunkier pieces, use Yukon Gold. Try Russet potatoes 5 lb bag.

Q: How do I keep cheese from getting grainy?

A: Remove from heat before adding cheese and stir gently. Shred cheese from a block for smoother melt. A good microplane or grater like Microplane grater helps.

Q: Can I make this vegetarian?

A: Yes. Swap chicken stock for vegetable stock and replace bacon with smoked tempeh or smoked paprika for that smoky finish. I use [Smoked tempeh] in my vegan version.

Conclusion

Start with the classic or the Instant Pot version if you want fast, reliable results. One through-line I found is to finish cheeses off heat and add bacon last for texture. Which of these 17 loaded baked potato soups are you trying first this week?