Loaded Baked Potato Soup with Crispy Skins

There’s nothing quite as comforting on a chilly day as a big bowl of creamy, cheesy potato soup with a little extra crunch. This Loaded Baked Potato Soup with Crispy Skins Recipe is exactly that, blending tender baked potatoes, rich cheese, smoky bacon, and those irresistible crispy skins for a flavor and texture combo you won’t forget.

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

I fell in love with this soup because it’s comforting yet exciting—there's a lot going on, but it all works together perfectly. Plus, the crispy potato skins add a little flair that turns everyday potato soup into something special.

Comfort food at its best: Creamy, cheesy, and satisfying—it's like a big hug in a bowl.
Uses baked potatoes: Baking gives the potatoes extra flavor and a fluffy texture that’s a game-changer compared to boiling.
Crispy skins: Instead of tossing the peels, we crisp them up for a perfect crunchy topping that adds great texture.
Customizable and forgiving: You can easily swap ingredients or tweak seasonings to make it your own, which I love.

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

This recipe keeps things simple but purposeful, with each ingredient playing a crucial role to create layers of flavor and smooth, rich texture. When shopping, choosing good russet potatoes and quality cheese really makes a difference here.

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 starchy flesh bakes up fluffy, perfect for mashing and thickening the soup naturally.
Bacon: Adds smoky depth and a salty crunch that pairs beautifully with creamy potatoes.
All-purpose flour: Helps thicken the soup without making it gloopy.
Green onions: The light parts get sautéed for flavor, and the green tops add freshness as garnish.
Garlic: Adds just the right fragrant punch to balance richness.
Chicken broth: Provides a savory base and depth without overpowering the mild potatoes.
Milk (2% or whole): Keeps the soup creamy without being too heavy.
Sour cream: Adds tang and creaminess for a luscious finish.
Sharp cheddar cheese: Gives the soup its rich, cheesy character.
Parmesan cheese: A small amount boosts umami and complexity.
Olive oil: For crisping the potato skins to golden perfection.

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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 says, but I’m all about playing with it a bit — it’s so forgiving! Whether you want it spicier or richer, or maybe even dairy-free, you can totally adjust it to fit your vibe and pantry.

Variation: One time, I swapped the green onions for caramelized yellow onions, and it added a lovely sweetness I hadn’t expected but absolutely loved.
Make it vegetarian: Skip the bacon and use vegetable broth instead — you’ll miss that smoky note, but adding smoked paprika helps fill that gap nicely.
Extra cheesy: Sometimes, I add a mix of sharp white cheddar and smoked gouda for a deeper cheese flavor that pairs well with the potato skins.
Kick it up: A little cayenne or chipotle powder stirred in warms things up and balances the creaminess.

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

Step 1: Bake Your Potatoes to Perfection

Preheat your oven to 400°F. Wash and scrub the russet potatoes thoroughly—this is key since we’ll be using the skins later. Prick each potato several times with a fork to let steam escape. Pop them on the rack (or a baking sheet) and bake for about 1 to 1 hour 15 minutes until a knife slides in easily. Let them cool enough to handle—you'll want to scoop out the fluffy innards but keep those skins intact.

Step 2: Crisp Your Bacon and Save That Fat

While the potatoes are baking, chop the bacon and cook it in a large pot over medium heat until just crisp. Remove the bacon with a slotted spoon and drain on paper towels, but keep the rendered fat right there in the pot—that’s flavor gold for the next steps.

Step 3: Build Your Soup Base

Lower the heat, add the light part of your sliced green onions and sauté for about a minute. Stir in the flour and cook for 30 seconds to remove that raw taste, then add minced garlic and cook another 30 seconds. Pour in the chicken broth slowly while stirring, then add the milk. This combo makes your soup silky smooth.

Step 4: Add That Baked Potato Goodness

Scoop out the fluffy baked potato flesh and add it to the pot, leaving the skins for later. Season with salt and pepper to taste, then bring the soup to a gentle simmer over medium-high heat. After 5 minutes, reduce heat, cover, and let it cook for a bit more while you prepare the skins.

Step 5: Cook Potato Skins Until Crispy

Reserve about 7-8 potato skin halves and dice them into small squares. Heat olive oil in a 12-inch skillet over medium-high heat, season the skins with salt and pepper, and toss in the pan. Cook, stirring occasionally, until golden brown and crisp—usually around 7 to 10 minutes. These little crispy bites are absolute game changers.

Step 6: Mash, Cheese, and Finish

Off the heat, use a potato masher to gently mash the soup to your preferred chunkiness—some people like it smooth, I like a little texture. Stir in sour cream, sharp cheddar, and parmesan until melted and creamy. Feel free to add more cheddar if you want that extra cheesy punch.

Step 7: Serve with All the Fixings

Ladle the soup into bowls and top with crispy bacon, fried potato skins, extra shredded cheddar, and those fresh green onion tops for color and brightness.

Top Tip

After making this soup several times, I’ve learned that the crispy potato skins are what take it from good to unforgettable. Don’t skip them! Also, be patient with baking the potatoes because perfectly tender potatoes mean a soup that’s creamy and smooth, not lumpy or watery.

Don’t rinse potatoes before baking: Just scrub clean and dry well to get that crispy skin when baking and for the skins later.
Use the rendered bacon fat: Cooking your onions and flour in bacon fat instead of plain oil adds an extra layer of smoky richness.
Season as you go: I taste and add salt gradually—potatoes absorb a lot, so you need to be generous.
Mash gently: Leaving some potato chunks gives the soup a great cozy texture.

How to Serve Loaded Baked Potato Soup with Crispy Skins Recipe

Loaded Baked Potato Soup - Serving Suggestion

Garnishes

I’m all about piling on the toppings here. Crispy bacon bits, extra shredded sharp cheddar, the green parts of green onions for a fresh pop, and of course those crispy potato skins. Sometimes I even sprinkle a little smoked paprika on top for color and a subtle smoky bite.

Side Dishes

This soup pairs wonderfully with a simple leafy green salad dressed lightly with lemon vinaigrette to cut through the richness. You can also serve it alongside crusty sourdough bread or garlic bread for dipping.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this loaded baked potato soup inside small hollowed-out mini potatoes or bread bowls. It’s a charming, rustic presentation that always gets compliments and makes the meal feel extra cozy.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Just be sure to keep the crispy skins separate and add them fresh when reheating—it keeps everything from getting soggy.

Freezing

I’ve frozen this soup a couple of times with good results. Freeze it without the sour cream or cheese added (stir those in when reheating). Thaw overnight in the fridge and then slowly warm it up on the stove, stirring frequently to prevent sticking.

Reheating

The best method is gently reheating on the stove over low-medium heat, stirring often. Add a splash of milk or broth if it feels too thick. Toss the crispy skins on top just before serving.

Frequently Asked Questions:

Can I use a different type of potato for this soup?

Russet potatoes work best here because they’re starchy and bake up fluffy, which helps thicken the soup naturally. Waxy potatoes like red or Yukon gold will give a different texture—less fluffy and more creamy but might not thicken as well.

Is it necessary to bake the potatoes or can I boil them?

Baking the potatoes gives a richer, deeper flavor and the texture needed for this soup. Boiling works in a pinch, but you’ll lose that roasted flavor and fluffy texture that makes this soup stand out.

How can I make the soup thicker if I like it really hearty?

If you like a thicker soup, try reducing the broth slightly before adding the potatoes or mash a few more chunks of potato directly in the pot. Another trick is stirring in a little extra flour at the start or adding more cheese at the end to thicken and enrich.

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

Save the skins from baked potatoes and dice them small. Heat olive oil in a skillet over medium-high heat and toss in skins with salt and pepper. Cook, stirring occasionally, until crispy and golden brown. It’s important not to overcrowd the pan so they crisp up nicely without steaming.

Final Thoughts

This Loaded Baked Potato Soup with Crispy Skins Recipe has become one of my go-to comforts when I want something cozy but with a bit of fun texture. The crispy skins really make it a fun dish to share with family and friends, and the leftovers are just as good (if you save those skins for frying fresh). Give this a try—you’ll see why I’m so obsessed!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way