There’s something irresistible about a warm bowl that’s creamy, cheesy, and full of comforting flavors. This Loaded Baked Potato Soup with Crispy Skins Recipe combines the rich taste of baked potatoes with the best crispy bits to make a dish that feels like a big, cozy hug in a bowl.

Two white bowls filled with creamy off-white soup sit on matching white plates over a dark red cloth on a wooden board with a white marbled background. Each bowl has a top layer of small golden brown crispy potato pieces, bright orange shredded cheddar cheese, small dark red bacon bits, and fresh green chopped scallions. A silver spoon rests on the front plate's edge, and green onion stalks are visible on the side. The soup is smooth with tiny black pepper specks scattered on top. 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 Skins Recipe
Top Tip
How to Serve Loaded Baked Potato Soup with Crispy Skins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Baked Potato Soup with Crispy Skins Recipe

Why You'll Love This Recipe

This soup has all the comfort food vibes, but with a twist that really took me by surprise the first time I made it—the crispy fried potato skins mixed in at the end add a fantastic texture and flavor burst you won’t get from any other loaded potato soup recipe.

Real baked potatoes: Baking the potatoes first brings out their natural sweetness and fluffiness perfect for a creamy soup base.
Crispy potato skins: Frying the reserved skins adds texture and deep, smoky flavor that makes every spoonful interesting.
Cheese galore: Sharp cheddar and parmesan melt beautifully, making the soup irresistibly creamy and cheesy.
Easy to customize: You can swap out bacon, add different toppings, or change milk types to suit your taste or diet.

A gray pot filled with thick, creamy white soup with visible small lumps, topped with small pieces of crispy reddish-brown bacon, shredded bright orange cheese, and chopped fresh green onions scattered on the surface. A metal ladle lifts a portion of the soup, showing the same toppings and creamy texture up close. The pot sits on a wooden surface with a deep red cloth in the background against a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is thoughtfully chosen to build a rich, comforting soup that's both smooth and texturally interesting. Plus, most ingredients are ones I always keep on hand, which makes it easy to whip up anytime.

Flat lay of fresh russet potatoes whole and unpeeled, a small pile of chopped crispy bacon, a few whole brown eggs with clean shells, a small white ceramic bowl of all-purpose flour, a bunch of green onions with white and green portions separated and sliced, a small white ceramic bowl of minced garlic cloves, a small white ceramic bowl of low-sodium chicken broth, a small white ceramic bowl of whole 2% milk, fresh cracked black peppercorns and coarse salt piles, a small white ceramic bowl of sour cream, a small white ceramic bowl of shredded sharp cheddar cheese, a small white ceramic bowl of finely grated parmesan cheese, and a small white ceramic bowl of olive oil, arranged in perfect symmetry and realistic proportions, placed 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 high starch content gives you that fluffy baked potato texture perfect for mashing into soup.
Bacon: Adds savory, smoky fat that enhances every flavor in the soup.
All-purpose flour: Acts as a gentle thickener for the broth without clumping.
Green onions: The white part brings depth while the green adds fresh color and brightness as a garnish.
Garlic: A must for that extra layer of savory warmth.
Chicken broth: Gives the soup a savory base without overpowering the delicate potato flavor.
Milk (2% or whole): Makes the soup creamy and smooth without being too heavy.
Sour cream: Adds a subtle tang and silkiness that takes the soup to another level.
Sharp cheddar cheese: Melts perfectly for that classic loaded baked potato taste.
Parmesan cheese: Finishes the flavor profile with umami and richness.
Olive oil: Perfect for frying the potato skins to crisp perfection.
Salt & black pepper: Essential for balancing and enhancing all the flavors.

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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 love making this soup just like the recipe, but I often tweak it depending on the season or who’s coming over. It’s such a flexible dish—you can add extra spices, swap the bacon for ham, or even make it vegetarian by skipping meat and using veggie broth.

Variation: Sometimes I stir in chopped roasted corn or a handful of crispy fried onions for extra crunch and sweetness. My family always asks for these additions!
Dietary modification: Try using almond or oat milk and turkey bacon to lighten things up, and it still tastes fantastic.
Spice it up: For a little kick, add a pinch of smoked paprika or cayenne while cooking the broth base.

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

Step 1: Bake Perfect Potatoes for Maximum Flavor

Start by scrubbing those russet potatoes like you’re preparing them for a fancy baked potato bar—because the skins will come back to play later! Poke them all over with a fork so steam can escape, then bake at 400°F for about an hour to an hour and 15 minutes until the insides are tender. Don’t rush this — the slow bake brings out the best texture and flavor.

Step 2: Crisp Bacon and Build Flavor Layers

While the potatoes bake, crisp up your chopped bacon in a large pot over medium heat. I like leaving the rendered fat in the pot because it adds so much flavor when you sauté the green onions and garlic next. Remember to save the bacon on paper towels for topping later.

Step 3: Create the Soup Base with Flour and Milk

Lower the heat and toss in the light parts of your green onions, cooking for about a minute. Sprinkle in the flour and stir for 30 seconds to cook off the raw taste, then add garlic for another 30 seconds. Slowly whisk in the chicken broth and milk to prevent lumps. This is where your kitchen starts smelling like home.

Step 4: Add Soft Potato Flesh and Simmer

Scoop the fluffy potato insides from the baked spuds—leave the skins behind for frying later—and stir them into the pot. Season with salt and plenty of black pepper. Let the soup come to a gentle simmer and then cover, cooking for about 5 minutes to let everything meld together.

Step 5: Mash Gently and Add Cheese and Sour Cream

Off the heat, I like to mash some of the potatoes right in the pot with a potato masher to get this beautiful creamy-chunky texture. Then stir in sour cream, sharp cheddar, and parmesan cheese—melting them in while the soup is still warm makes this the ultimate comfort bowl. Feel free to add up to an extra cup of cheddar if you’re feeling extra cheesy like me!

Step 6: Fry Crispy Potato Skins

Dice your reserved baked potato skins into small cubes. Heat olive oil over medium-high heat in a skillet and sautée the skins with salt and pepper until they become golden brown and crispy—about 7 to 10 minutes. This step is a game changer and totally worth the few extra minutes!

Step 7: Serve Topped with All the Goodies

Ladle the soup into bowls, then pile on the crispy bacon, golden potato skins, extra sharp cheddar, and the bright green tops of the scallions. Every spoonful bursts with texture and flavor—trust me, this step makes it magical.

Top Tip

After many tries, I’ve learned that the key to elevating this Loaded Baked Potato Soup with Crispy Skins Recipe is patience—don’t rush the baking and let the potato skins crisp perfectly. Here are some tips that make a big difference:

Potato Prep: Wash the potatoes thoroughly because the skins become part of the recipe—you want them clean and tasty.
Slow Simmer: Bring the soup to a simmer gently; a rolling boil can break the potatoes down too much and change the texture.
Crispy Skins Timing: Fry the potato skins last so they stay crunchy when you serve.
Cheese Choice: Using sharp cheddar gives such a wonderful tang, but mixing in parmesan adds a subtle savory depth you don’t want to skip.

How to Serve Loaded Baked Potato Soup with Crispy Skins Recipe

loaded baked potato soup - Serving Suggestion

Garnishes

For me, the perfect garnish combo is extra shredded sharp cheddar, crispy bacon bits, a mound of fried potato skins, and a sprinkle of bright green scallion tops. Sometimes I add a dollop of sour cream if I’m feeling indulgent. These not only brighten up the bowl but add layers of flavor and texture that make eating this soup so satisfying.

Side Dishes

I like serving this soup with something light and fresh to balance the richness—usually a simple mixed green salad with a tangy vinaigrette or a crisp apple slaw. Sometimes a warm crusty bread or even soft dinner rolls work beautifully for dunking.

Creative Ways to Present

For parties, I’ve made this soup into a fun "loaded baked potato soup bar," letting guests add their own toppings like chives, jalapeños, sour cream, or extra bacon. Serving it inside miniature bread bowls or in sturdy mugs makes it feel festive and cozy too.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the soup cool to room temperature then store it in airtight containers in the fridge. It keeps really well for up to 3 days. Just remember to keep the fried potato skins separate and add them fresh when reheating to keep that crisp texture intact.

Freezing

I've frozen this soup a couple of times with good results. To freeze, cool completely and place in freezer-safe containers. When ready, thaw overnight in the fridge. The texture might be a tad different, but reheating gently and stirring in a little extra cheese or cream helps bring back the creaminess.

Reheating

I reheat in a saucepan over low to medium heat, stirring often to prevent the milk from scorching. Adding a splash of milk or broth can help loosen the soup if it thickened in the fridge. Then I top with fresh crispy potato skins and bacon for that fresh-out-of-the-kitchen feel.

Frequently Asked Questions:

Can I make Loaded Baked Potato Soup with Crispy Skins Recipe vegetarian?

Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can add extra cheese or smoked paprika for depth. The crispy skins still provide great texture and flavor.

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

Dice baked potato skins into small pieces and fry them in olive oil over medium-high heat, seasoning with salt and pepper. Fry until golden brown and crisp, which usually takes 7-10 minutes. Make sure the potatoes are dry before frying for the best crunch.

Can I use other types of cheese for this soup?

While sharp cheddar and parmesan are classic choices, you can experiment with cheeses like Gruyère, Monterey Jack, or even a smoky mozzarella. Just aim for cheeses that melt well and complement the potato’s flavor.

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

Start with the recommended broth and milk amounts, but you can always adjust during cooking. If it’s too thick, add a splash of milk or broth when reheating. If it’s too thin, simmer it a little longer uncovered to reduce, or mash more potato into the soup for natural thickening.

Final Thoughts

This Loaded Baked Potato Soup with Crispy Skins Recipe is one of those dishes I turn to when I want something simple, satisfying, and a little special. The crispy skins add that extra wow factor every single time, and I hope you’ll find yourself making this again and again, maybe even passing it along as a family favorite like I did. Give it a try—you won’t regret the cozy, comforting vibes it brings to your kitchen table.