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+ servings
Loaded Baked Potato Soup close up


This LOADED BAKED POTATO SOUP recipe is thick and creamy and filled with the most delicious flavor with every bite. Chunky potatoes with sweet bites of corn, salty bacon, and creamy cheeses make this so incredibly irresistible!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine American
Servings 8
Calories 282 kcal


  • 2 tsp butter
  • 1 small onion diced
  • 6 cups potatoes peeled and cubed
  • 15.25 oz can sweet corn drained
  • 2 tsp seasoning salt
  • 1 tsp parsley
  • 1 tsp ground pepper
  • 1/2 tsp garlic powder
  • 32 oz chicken broth
  • 1 tbsp cornstarch
  • 3 cups milk
  • 2 cups colby or cheddar cheese shredded
  • 1/2 cup swiss cheese shredded
  • 6 strips bacon cooked and chopped
  • 1/4 cup green onions chopped
  • salt to taste


  • In a large pot over medium heat, saute onions in butter until cooked.
  • Add potatoes, corn, seasoning salt, parsley, pepper, garlic, and chicken broth and bring to a boil. Reduce heat to medium-low and cook until potatoes are starting to soften, or roughly 10 minutes.
  • In a medium bowl, whisk milk into cornstarch until combined. Add to pan and cook on medium until soup starts to thicken (soup will also thicken as it cools).
  • Stir in cheeses until melted. Remove from heat. Garnish with bacon and green onions. Enjoy!


Cook times and nutritional information is an estimate due to variations in cookware and ingredient brands.
If the soup is too thin, mix 1-2 tsp cornstarch with 1/4 cup milk and add to soup when boiling on low before adding cheeses. Also, use 2% or whole milk.
If the soup is too thick, add more milk to desired consistency before adding cheeses. Also, use skim or 1% milk.
6 cups of diced potatoes equals approximately 6-8 whole potatoes. 


Calories: 282kcal
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