There’s just something so comforting and satisfying about a warm bowl of Loaded Baked Potato Soup with Crispy Skins Recipe—it’s creamy, cheesy, and packed with flavor that hits all the right notes. What makes it special is the crispy potato skins that add a perfect crunchy contrast to the silky soup. Trust me, it’s worth every bite.

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’m genuinely excited to share this Loaded Baked Potato Soup with Crispy Skins Recipe because it’s one of those dishes that feels fancy but comes together with simple ingredients you probably already have. It’s indulgent comfort food without the fuss, and the crispy skins always get rave reviews around my table.

Hearty and satisfying: This soup fills you up in the best way with creamy potatoes, savory bacon, and cheesy goodness.
Texture contrast: The crispy baked potato skins add a fun and unexpected crunch that keeps every spoonful interesting.
Easy to make: It may seem fancy, but you can easily prep this soup start to finish in under two hours with mostly hands-off baking.
Customizable: Love extra cheese or want it a little lighter? You can tweak it to your liking without losing any of the soul-warming flavor.

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

Let’s chat about the key ingredients because good soup starts with great basics. The starchy russet potatoes give you that fluffy texture inside, while the bacon fat forms the perfect savory base for sautéing the aromatics. Milk and chicken broth strike the balance between creamy and light, and cheeses bring that rich, melty finish we all crave.

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 makes the soup creamy and thick—plus, their skins are perfect for frying crispy bites.
Bacon: Cooking this first adds smoky flavor and grease to sauté veggies, so every layer of taste counts.
All-purpose flour: It thickens the soup gently without clumping when cooked right.
Green onions: Using both white and green parts adds depth—whites bring mild pungency, and greens top off the soup fresh and bright.
Garlic: Just enough for warmth without overpowering.
Low-sodium chicken broth: For savory flavor without the salt overload.
Milk (2% or whole): Creaminess without heaviness that lets you savor each spoonful.
Sour cream: Adds a subtle tang and extra richness, making the soup luscious.
Cheddar and parmesan cheeses: Sharp cheddar melts beautifully, while parmesan brings subtle nuttiness and umami complexity.
Olive oil: For frying the crispy potato skins—adds flavor with a light crunch.

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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

This is one of those recipes I like to tweak depending on the moment and who I’m cooking for. Sometimes, I double up on cheese and skip the sour cream for extra gooeyness, and other times I swap out the chicken broth for veggie broth for a meatless spin. You can really make this soup your own.

Variation: When I’m looking for a dairy-free option, I’ve had good luck with almond or oat milk and leaving out the sour cream. It’s still creamy and delicious—just a bit lighter in taste.
Seasonal twist: Adding roasted corn or a pinch of smoked paprika adds a warm depth I love in the fall months.
Spice it up: A dash of cayenne or hot sauce stirred in at the end works wonders if you want a little bite.

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

Step 1: Perfectly Bake the Potatoes

First things first, preheat your oven to 400°F. I always scrub my russet potatoes really well—because those skins are going to be fried later, you want them clean and free of grit. Prick each potato with a fork a few times so steam can escape during baking. Pop them on a baking sheet and bake until a knife slides in easily, about 1 hour to 1 hour 15 minutes. This slow bake ensures fluffy insides and crispy skins.

Step 2: Cook the Bacon and Sauté the Aromatics

While the potatoes are baking, fry up the chopped bacon over medium heat until just crisp but not burnt. Remove the bacon and set aside on paper towels, keeping the bacon fat in the pot. This fat is gold for flavor! Lower the heat and sauté the white portion of the green onions for about a minute. Then stir in the flour and cook for 30 seconds before adding minced garlic—this lays the flavorful foundation for your soup.

Step 3: Make the Soup Base and Add Potatoes

Slowly whisk in the chicken broth and milk to avoid lumps. Carefully scoop out the baked potato flesh, leaving the skins intact. Add that fluffy potato meat to the pot, season with salt and pepper, and simmer gently for about 5 minutes. This helps everything marry beautifully.

Step 4: Mash and Melt!

Off the heat, grab a potato masher and break up the potatoes right in the pot to your desired chunkiness—I like a mix of smooth and chunky for texture. Stir in the sour cream, sharp cheddar, and parmesan cheeses until melted and silky. If you want it cheesier, don’t be shy about adding a bit more cheddar here.

Step 5: Fry the Crispy Potato Skins

While the soup simmers, dice your reserved potato skins into bite-sized pieces. Heat olive oil in a skillet over medium-high heat, add the skins, season with a little salt and pepper, and cook, tossing occasionally, until golden brown and crispy—about 7 to 10 minutes. These are the little crowns on your soup's flavor and texture.

Step 6: Serve and Garnish

Ladle soup into bowls and top with crispy bacon bits, the fried potato skins, the green parts of green onions, and a little extra shredded cheddar cheese for good measure. Grab a spoon and get ready for cozy happiness.

Top Tip

After making this soup dozens of times, I’ve found a few tricks that really boost the final results and save headaches.

Clean potato skins: Always scrub the potatoes thoroughly before baking, as you’ll want to use the skins for frying—they’ll crisp up so much better without dirt or fuzz.
Don’t overcook bacon: Pull it off the heat just as it crisps to keep it tender and flavorful inside the soup and as a topping.
Slowly add liquids: When whisking in broth and milk to the roux, adding gradually keeps lumps away and ensures a silky smooth base.
Texture matters: Mashing the potatoes partially gives you that luscious creamy texture with a little chunkiness—it feels homemade and satisfying.

How to Serve Loaded Baked Potato Soup with Crispy Skins Recipe

Loaded Baked Potato Soup - Serving Suggestion

Garnishes

I rarely skip the crispy bacon and fried potato skins when serving this soup—they bring so much texture and umami. I also like to sprinkle on finely sliced green onion greens for a fresh burst of color and mild onion flavor. A little extra shredded cheddar on top is always a hit, too.

Side Dishes

This soup stands tall as a hearty meal, but I love pairing it with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Crusty bread or garlic toast works beautifully if you want something for dipping and soaking up every last bit.

Creative Ways to Present

For special occasions or entertaining, I like serving the soup in mini bread bowls—just hollow out small round sourdough loaves and fill them up. Top each with a mini heap of crispy skins and chopped bacon. It feels a bit fancy but is surprisingly easy and fun to make.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just remember to hold off on frying the potato skins until you’re ready to serve for maximum crispiness.

Freezing

I’ve frozen this soup successfully by letting it cool completely, then transferring it to freezer-safe containers. When reheated, it might thicken up, so add a splash of milk or broth to loosen it back to perfect spoon-able texture. Freeze without the crispy skins—fry them fresh after reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. If the soup gets too thick, stir in a little milk or broth to loosen. Top with fresh crispy skins and bacon after warming for the best experience.

Frequently Asked Questions:

Can I use a different type of potato in this Loaded Baked Potato Soup with Crispy Skins Recipe?

Russet potatoes are ideal because of their high starch content, which yields the creamy texture and fluffy insides essential for this soup. Waxy potatoes like red or Yukon Gold will hold their shape more and might produce a chunkier, less creamy soup. If you prefer a creamier texture, stick with russets.

How do I get the potato skins crispy in this Loaded Baked Potato Soup with Crispy Skins Recipe?

Make sure to scrub the potatoes well before baking, so their skins are clean. After baking, allow the skins to dry a bit before frying. Heat olive oil in a skillet until hot before adding the diced skins. Cook, tossing occasionally, until golden and crisp—usually 7 to 10 minutes. Avoid overcrowding the pan to get them crispy rather than steamed.

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

Absolutely! Swap the chicken broth for vegetable broth, and omit the bacon or replace it with smoked paprika or vegetarian bacon alternatives for that smoky flavor. Also, consider skipping bacon in the crispy skins topping or using crispy fried onions to keep that crunch without meat.

What’s the best way to reheat the soup without losing flavor or texture?

Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to avoid burning. If the soup thickens too much, add a splash of milk or broth to loosen it up. Always add crispy toppings like bacon and potato skins last, right before serving to keep their texture intact.

Final Thoughts

This Loaded Baked Potato Soup with Crispy Skins Recipe has become my go-to when I want pure comfort with a little flair. It’s easy enough for a weeknight and special enough to share with friends or family. I hope when you make it, you find the same joy I do—there’s really nothing like that first spoonful of creamy, cheesy soup with a crispy bite. Give it a try, and let me know how you like to customize it!