Loaded Baked Potato Soup with Bacon, Cream Cheese & Cheddar (Gluten Free Recipe)
If I could bottle up comfort in a bowl, this would be it. I love making this soup on cool fall or winter evenings. When I make this loaded baked potato soup recipe, my family always goes back for seconds (and sometimes thirds!) This soup is rich, creamy, and full of all the best baked potato flavors: bacon, cheddar, green onions, and a hint of cream cheese to make it smooth. You don’t need cornstarch or flour to thicken it, so it’s naturally gluten free also.
The secret to this loaded baked potato soup? Actually baking the potatoes first! It gives your potatoes a different flavor vs boiling your potatoes and is honestly the only way I make potato soup. My family loves when I serve this soup in sourdough bread bowls or with some no knead bread on the side when I have time.
what you’ll need to make loaded baked potato soup
Vegetables
- Russet potatoes (or Yukon golds) — baked ahead of time
- Onion
- Garlic
- Green onions
Dairy
- Whole milk
- Cream cheese
- Cheddar cheese
Protein + Flavor
- Thick-cut bacon
- Chicken broth (or veggie broth)
- Salt + pepper
- Optional: smoked paprika or crushed red pepper
To bake potatoes: scrub under warm water, pierce a few times with a fork, and bake at 400°F for 45–55 minutes, or until tender. Let cool slightly before peeling. You can absolutely leave some skin on — it adds flavor!
useful tools
- Large pot or Dutch oven
- fork or potato masher
- optional: stand blender or immersion blender – I like to blend part of the soup to get the onion + cheese extra smooth, but you don’t have to!
directions to make this gluten free potato soup
- Bake the potatoes:
Bake as noted above. Once they’re cool enough to handle, peel (or partially peel) and roughly mash or cube them. - Cook the bacon:
In a large soup pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside on a paper towel lined plate. Leave about 2 tablespoons of bacon grease in the pot. - Sauté onion and garlic:
Add diced onion to the pot and cook for about 3–4 minutes, until softened. Stir in garlic and cook another 30 seconds until fragrant. - Build the base:
Pour in the broth and bring to a simmer. Add in about ½ of your baked potatoes - Make it creamy:
Reduce heat to low. Add cream cheese and stir until melted and smooth. Then pour in the milk and 1 cup of shredded cheddar cheese. Use an immersion blender or whisk together (the immersion blender gives the creamiest texture). - Add the rest of your potatoes:
Stir in the remaining baked potatoes. Mash lightly if you want a thicker texture. We like ours chunky. - Season and finish:
Add salt, pepper, and paprika (if using). Stir in about half the bacon and half the green onions. - Serve it up:
Ladle into bowls and top with the remaining bacon, cheddar, and green onions. Serve warm and enjoy!
tips & variations
- Baking gives this a flavor boost: Baking gives the soup that “real baked potato” taste and a naturally thickens the soup without flour or cornstarch. This is why the soup is naturally gluten free!
- Add-ins: You can add a handful of cooked broccoli, corn, or even shredded chicken turns this into a hearty one-pot meal.
- Dairy swaps: You can use half-and-half instead of milk for a richer soup, or Greek yogurt in place of cream cheese if you want it tangy.
can you freeze homemade potato soup?
Yes, you can freeze your potato soup. But be aware that dairy can sometimes separate when frozen. Your baked potato soup may take on a slightly grainy texture from the milk and cream cheese after freezing. This is completely normal and happens with most dairy based soups.
To freeze:
Let cool completely. Pour into a gallon freezer bag, press out the air, and freeze flat.
To reheat:
Thaw in the fridge overnight. Warm gently in a pot on low. Add extra cheese, bacon, and green onions when serving.
how long does potato soup last in the fridge?
Store in an airtight container for 3-4 days. Reheat slowly on the stovetop until warmed through.
can I make this baked potato soup in the crock pot?
Yes! Simply add the baked potatoes, broth, onion, garlic, and seasoning to your slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add cream cheese, milk, and cheese at the end and stir until smooth. Add the bacon and green onions last.
do I have to bake the potatoes?
No, but baking gives the soup its signature flavor and a thicker, creamier texture. If you boil them, the soup will still be delicious but won’t have the classic loaded baked potato flavor.
Loaded Baked Potato Soup (gluten free recipe)
This potato soup is delicious and unique in that you aren't using boiled potatoes, but actually baked potatoes to give you a delicious, true to it's name, taste!
Ingredients
- 4-5 baked russet potatoes
- 6-8 slices thick-cut bacon
- yellow onion, chopped
- 1 head of garlic, minced
- 4 cups chicken broth or veggie broth
- 1 cup whole milk
- 4 oz cream cheese, softened and cubed
- 1 ½ cups shredded cheddar cheese
- 3-4 green onions, sliced
- 1 tsp sea salt
- 1/2 tsp black pepper
- toppings: green onions, sour cream, bacon, cheddar cheese
Instructions
- Preheat oven to 425*f.
- Scrub potatoes in warm water. Pierce with fork and baked in oven for 45-55 minutes, or until tender when poked with fork.
- Once the potatoes are done, pull from oven and allow to cool on the counter while you prepare the rest of the soup.
- In a large soup pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside on a paper towel lined plate.
- Leave about 2 tablespoons of bacon grease in the pot.
- Add diced onion to the pot and cook for about 3–4 minutes, until softened. Stir in garlic and cook another 30 seconds until fragrant.
- Pour in the broth and bring to a simmer. Add in ½ of your baked potatoes.
- Reduce heat to low. Add cream cheese and stir until melted and smooth.
- Pour in the milk and 1 cup of shredded cheddar cheese. Use your immersion blender or mash with spoon or potato masher. If mashing, stir until everything is well combined.
- Add the other ¼ of your cooked potatoes.
- Add salt, pepper, and paprika if using. Stir in about half the bacon and half the green onions.
- Ladle into bowls and allow to cool.
- Top with your favorite baked potato toppings and ejoy!
Notes
- You can use half-and-half instead of milk for a richer soup, or Greek yogurt in place of cream cheese for a little tang.
- If reheating and it's too thick, add a splash of milk.
