If you prefer for your loaded baked potato soup to be thicker and more in the chowder consistency you can thicken the soup by whisking together 2 to 3 tablespoons of all-purpose flour or cornstarch together with 1/4 cup milk and adding it to the soup when you add in the cream cheese, shredded cheese and bacon. Once the cheeses have melted, close the lid and let the soup thicken with the added flour or cornstarch.