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Fully-Loaded Baked Potato Soup

Rated as 4.25 out of 5 Stars

"The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese."
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1 h servings 658
Original recipe yields 6 servings


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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
  2. Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
  3. Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.


  • Cook's Note:
  • You can use peeled or unpeeled potatoes.

Nutrition Facts

Per Serving: 658 calories; 51.1 30.3 20.8 147 2030 Full nutrition

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This was pretty good and easy to make. Next time I will mash some of the potatoes because my soup did not thicken. I did not have half and half so I used half heavy whipping cream and half regul...

Great recipe. But I ended up taking an immersion blender and blending the soup up a little bit. The potatoes were too large in the recipe.