There’s nothing quite like a warm, creamy bowl of soup to comfort your soul, and this Loaded Potato Soup with Crispy Potato Skins Recipe hits all the right notes. The rich, cheesy broth paired with crispy potato skins on top makes it a soul-satisfying, crowd-pleasing meal—perfect for cozy nights in or impressing friends with a homemade favorite.

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 Potato Soup with Crispy Potato Skins Recipe
Top Tip
How to Serve Loaded Potato Soup with Crispy Potato Skins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Loaded Potato Soup with Crispy Potato Skins Recipe

Why You'll Love This Recipe

Let me tell you, this recipe is close to my heart because it brings together all the best parts of a loaded baked potato, but in a cozy, slurpable soup form. The crispy potato skins on top? Pure genius—they add that crunchy contrast that really takes it over the edge.

Comfort food with a twist: It’s not just any potato soup—adding crispy potato skins transforms the texture and flavor.
Perfect balance of creamy and crunchy: The soup is silky smooth and cheesy, while those skins bring a satisfying crisp.
Simple ingredients, impressive results: You don’t need fancy pantry items, just everyday staples that blend beautifully.
Flexible and customizable: You can easily tailor the soup with your favorite cheeses, toppings, or even swap the bacon for a vegetarian option.

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

The beauty of this loaded potato soup lies in ingredients that work harmoniously to create layers of flavor and texture. From the starchy russet potatoes to the sharp cheddar cheese, every component has a role in building depth and comfort in each spoonful.

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: These starchy potatoes give the soup a creamy body when mashed and their skins crisp up perfectly for topping.
Bacon: Adds smoky saltiness and a meaty crunch; crispy bits throughout the soup are irresistible.
Green Onions: The light portion gives a mild onion flavor cooked into the soup, while the green tops add freshness as garnish.
Garlic: Just enough for savory depth without overpowering the potato’s flavor.
All-Purpose Flour: Helps thicken the soup to the perfect creamy consistency.
Chicken Broth: Low sodium is key here so you can control the saltiness; it adds that subtle savory background.
Milk (2% or whole): Gives a rich creaminess without weighing it down like cream might.
Sour Cream: I love how it brings a slight tang and extra silkiness to balance the cheese.
Sharp Cheddar Cheese: Both white and yellow cheddar work—adds that bold, melty cheesiness everyone expects.
Parmesan Cheese: A little boost of umami and nutty flavor that takes the soup up a notch.
Olive Oil: For frying the potato skins until golden and crispy to crown the soup beautifully.

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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

One of the joys of this Loaded Potato Soup with Crispy Potato Skins Recipe is how adaptable it is. I often tweak the cheese blend or swap out bacon for turkey bacon or mushrooms to suit my mood or guest preferences.

Vegetarian Variation: I’ve made this without bacon by adding smoked paprika to the broth for that smoky flavor, then topping with extra crispy potato skins and caramelized onions. It’s a hit every time.
Extra Cheesy Boost: Sometimes I sprinkle in an extra cup of shredded cheddar as I finish stirring the soup—because you can never have too much cheese.
Seasonal Twists: Adding roasted garlic instead of raw minced garlic when fall rolls around deepens the flavor dramatically.

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

Step 1: Bake Perfect Potatoes for Soup and Skins

Start by preheating your oven to 400°F. Give those russet potatoes a good scrub under cool running water – cleanliness matters since we’ll be using the skins later. Prick them all over with a fork to let steam escape while baking. Pop them in the oven and bake for about 1 to 1 hour 15 minutes until they’re fork-tender all the way through. This slow bake means the potatoes cook evenly, which is key for a smooth soup base and skins that crisp up just right. Let them cool enough to handle before you scoop out the flesh.

Step 2: Crisp Up Bacon and Build Flavor Base

While the potatoes are baking, cook chopped bacon in a large pot over medium heat until crispy and golden. Don’t toss out that rendered fat—it’s liquid gold for flavor. Scoop out the bacon and set aside on paper towels. Lower the heat and toss in the pale parts of the sliced green onions, sautéing lightly for a minute to bring out sweetness. Then stir in the flour to make a roux, cooking it for about 30 seconds before adding minced garlic. Stir that together for another 30 seconds—this foundation locks in savory layers and helps thicken your soup beautifully.

Step 3: Pour in Broth, Milk, and Add Potato Flesh

Slowly pour in your low-sodium chicken broth first, whisking constantly to prevent lumps, then add the milk. Meanwhile, scoop out the fluffy potato flesh from your cooled baked potatoes, leaving the skins aside for later. Add that potato flesh straight into the pot—this is where creamy body and delicious texture come from. Season generously with salt and freshly cracked black pepper. Bring the soup to a gentle simmer over medium-high heat while stirring frequently to combine everything evenly.

Step 4: Mash and Enrich the Soup

After letting the soup simmer covered for about 5 minutes, take it off the heat. Use a potato masher right in the pot to break down the potato chunks to your preferred consistency—somewhere between smooth and chunky is my favorite. Now stir in the sour cream, sharp cheddar, and parmesan cheeses, allowing them to melt into the warmth creating a rich, velvety texture. At this stage, I sometimes add an extra handful of cheddar if I’m feeling especially cheesy.

Step 5: Make Crispy Potato Skins

While the soup is finishing up, it’s time for the magic topping—fried potato skins! Take the reserved potato skins from about 4 baked potatoes, dice them small then finely into squares. Heat olive oil in a 12-inch skillet over medium-high. Toss the skins in and season with salt and pepper. Cook, tossing occasionally, until they’re golden and crisp, about 7 to 10 minutes. These add that unbeatable crunch that turns this soup into something special.

Step 6: Serve and Garnish

Ladle your heavenly soup into individual bowls, then crown with extra shredded cheddar, crispy bacon, the golden fried potato skins, and the bright green tops of the green onions for a pop of color and freshness. Trust me—these toppings make every spoonful deliciously irresistible.

Top Tip

From my experience, nailing the balance between creamy and crispy is key in this soup. A few tips I've learnt to get that perfect bowl every time:

Don’t Overcook Potatoes: Bake until just tender to keep the potato skins firm enough to crisp up beautifully.
Render Bacon Fat Well: Leaving a bit of rendered bacon fat in the pot adds smoky richness directly into the soup base.
Cut Potato Skins Small: Dicing the skins into small pieces ensures they get nice and crispy, and won’t feel chewy or soggy on your soup.
Season Generously: Potatoes can be bland, so don’t be shy with salt and fresh pepper throughout cooking and at the end.

How to Serve Loaded Potato Soup with Crispy Potato Skins Recipe

Garnishes

I’m always a fan of topping this soup with extra sharp cheddar, crispy bacon bits, crunchy potato skins, and plenty of chopped green onion greens—the fresh onion brightness cuts through the richness perfectly. Sometimes I sprinkle a touch of smoked paprika or a few dashes of hot sauce if I want a little kick.

Side Dishes

To keep things cozy, I like pairing this soup with crusty bread or garlic butter toast. For a heartier meal, a crisp green salad with vinaigrette adds freshness. Occasionally, roasted vegetables like Brussels sprouts or carrot fries round out my menu beautifully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—those little loaves hollowed out so every bite is edible and flavorful. Another option is layering the soup in clear glass mugs or jars to show off the layers of cheese, crispy skins, and bacon, which always impress guests visually before the first sip.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. The soup thickens as it chills, so I recommend adding a splash of milk or broth when reheating to bring back that silky consistency.

Freezing

This soup freezes well, but I suggest leaving out the crispy potato skins to add fresh later, as they lose their crunch when frozen. Freeze the soup in portion-sized containers for up to 2 months.

Reheating

Reheat gently on the stove over low-medium heat, stirring frequently. Add extra milk or broth as needed to loosen the texture. Top with freshly fried potato skins and crisp bacon to recapture that fresh-made appeal.

Frequently Asked Questions:

Can I use other types of potatoes for this Loaded Potato Soup with Crispy Potato Skins Recipe?

I recommend russet potatoes because their starchy texture makes the soup creamy and their skins crisp nicely. Waxy potatoes like red or Yukon golds tend to stay firmer and don’t mash as smoothly. However, you can mix varieties if needed—just expect a slightly different texture.

What’s the best way to keep potato skins crispy on this soup?

The key is to cook the skins separately in hot olive oil until golden and crisp just before serving. Avoid adding them too early or soaking them in the soup, as they will get soggy quickly. Frying them fresh and adding right before eating keeps that satisfying crunch.

Can I make this recipe vegetarian or vegan?

Definitely! For a vegetarian version, swap chicken broth for vegetable broth and replace bacon with smoked mushrooms or omit entirely. For a vegan twist, use plant-based milk and sour cream substitutes, vegan cheese, and oil instead of bacon fat. The soup texture will still be amazing, though flavor will be milder without the bacon.

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

Start by adding the broth and milk gradually and simmering the soup while stirring. If it’s too thick after simmering, loosen it with a splash more milk or broth. If it’s too thin, you can cook uncovered a bit longer to reduce the liquid or add a teaspoon of flour mixed with cold liquid to thicken gently.

Final Thoughts

This Loaded Potato Soup with Crispy Potato Skins Recipe is one of those dishes I keep revisiting, especially when I want ultimate comfort food that doesn’t feel boring. It’s the perfect blend of creamy, cheesy, smoky, and crunchy all in one bowl—a real hug in food form. I hope you enjoy making it as much as I do and share it with people you care about. Trust me, once you try those crispy potato skins as a topping, this soup becomes something extra special!