Loaded Baked Potato Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
This post may contain affiliate links. Read my disclosure policy.

This Loaded Baked Potato Soup is the ultimate comfort food dinner! Topped with crispy bacon, cheddar cheese, and chives, you won’t be able to resist a second bowl.

A Comfy, Cozy Soup Recipe That’s Loaded with Good Stuff!

If you really want to treat yourself on a chilly evening, you can’t do better than cozying up with a bowl or mug of creamy, loaded baked potato soup. It’s the kind of thick, cheesy soup that will have you coming back to the pot again and again, for “just a little bit more.” In fact, to be honest, I recommend making a double batch!

If you’re in the middle of a cold snap, or just longing for cold weather (I live in Florida, I get it), try making this comforting soup (and cranking up the AC, if necessary). A good movie, a comfy blanket, and you’re all set!

Looking to make potato soup in the instant pot instead? Try this easy recipe: Instant Pot Potato Soup!

From top left: Sour cream, flour, seasonings, onion, shredded cheese, milk, chicken broth, potatoes, bacon, garlic.

What Is Baked Potato Soup Made Of?

These soup ingredients are things that you may already keep on hand: a block of cheddar, a bag of potatoes, an onion, and other basic items. That makes it an even better option for those cold nights when you don’t want to run out to the store.

For the Soup

  • Bacon: Chop up a few slices of bacon to add smoky, umami flavor to the soup.
  • Onion: I use a white onion, but a sweet or yellow onion would work, too. Dice it or chop it somewhat finely.
  • Garlic: Fresh garlic, finely minced or put through a garlic press.
  • Flour: A few tablespoons of plain, all-purpose flour thicken up the soup.
  • Broth: Reduced sodium chicken broth, or vegetable broth if you like.
  • Salt and Pepper
  • Potatoes: Peel the potatoes, and cut them into 1-inch chunks.
  • Sour Cream: This is great both for adding some thick creaminess, and for adding to the “loaded baked potato” flavor profile.
  • Milk: Or half and half for an even creamier soup.
  • Cheese: Shredded cheddar. Freshly shredded cheese is best, because pre-shredded cheese usually includes anticaking ingredients which can give your soup an unpleasant texture.

Optional Toppings

  • Green Onions: Or chives, thinly sliced.
  • Cheese: Additional shredded cheddar, to sprinkle into each bowl.
  • Crispy Bacon: Additional crispy bacon bits are great for a flavorful, attractive garnish.
  • Sour Cream: Or creme fraiche.
Lifting a spoonful of baked potato soup toward the camera.

How to Make This Easy Baked Potato Soup

This stovetop recipe is easy and straightforward, and results in a thick, savory loaded potato soup that you’ll want to make again and again. Let’s take a closer look:

  • Cook the Bacon and Onions. First, set a large soup pot or Dutch oven on the stove over medium heat. Add the chopped bacon and onions, and let those cook down together until the bacon gets crispy. This should take about 5 – 7 minutes. Once the bacon is crispy, use a slotted spoon to scoop both the bacon and the onions out of the pot, leaving the grease. You should have about 3 tablespoons of the grease. If you don’t have that much, you can add some cooking oil or butter.
  • Make a Roux. Next, add the garlic to the bacon grease in the pot and cook it for about 30 seconds, to release the garlic’s fragrance. Stir the flour into the garlic and grease, and let this cook until it turns a light golden brown.
  • Add the Broth, Potatoes, Salt, and Pepper. Pour a small amount of broth into your roux and stir it well. It will begin to thicken. Sprinkle in the salt and pepper, dump in the potato chunks, and add the rest of the broth. Stir well, and turn up the heat so you can bring the mixture to a boil.
  • Simmer Until the Potatoes are Tender. Once the soup boils, turn the heat back down so that you have a steady simmer. Let the soup simmer for about 30 minutes, or until the potatoes are tender when poked with a fork.
  • Add the Sour Cream and Milk. Place the sour cream in a microwave-safe bowl or measuring cup, and microwave it until it’s good and warm. (You can also warm it in a small saucepan on the stove if you prefer.) Pour the warmed-up sour cream into the simmering soup, followed by the milk. Give the mixture a stir.
  • Blend the Soup and Then Add the Cheese, Bacon, and Onions. Using an immersion blender or a potato masher, blend up the soup to a creamy texture with some chunks – or, if you like, blend until the soup is very smooth. Once it’s blended to your liking, stir in the cheddar cheese until fully melted. Follow that with the bacon and onions.
  • Simmer the Soup One More Time. Bring the soup back to a simmer for just 5 more minutes, and then turn off the heat.
  • Enjoy! Ladle the soup into bowls or soup mugs, and then serve with your desired toppings.
Cheesy potato soup in a Dutch oven.

Tips for Success

When it comes to making loaded baked potato soup, there are a few helpful hints you should keep in mind. Keep reading for my best tips on making this cheesy, wholesome dish.

  • Potato Varieties: You can use any kind of potatoes you like, but I think russet or Idaho potatoes make the best potato soup. Another good option might be Yukon Gold potatoes.
  • Don’t Over-Blend: With starchy potatoes, you can sometimes over-blend and end up with a soup that feels… gummy. Nobody wants gummy soup! So make sure to blend and mash the potatoes just until you get a good, creamy consistency, and then stop there.
  • Load It Up! Don’t hesitate to add more toppings to your bowl! Caramelized onions, sauteed mushrooms, chicken, broccoli florets – the sky’s the limit.

Can You Leave the Skins on for Potato Soup?

This is a topic of some debate, it turns out. Lots of cooks are really dedicated to including potato skins in their soup recipes, while others don’t like the texture. I usually advise peeling the skin from Russet or Idaho potatoes so that you get a silky-smooth soup.

Overhead shot of bowls of loaded baked potato soup with toppings.

What to Serve with Baked Potato Soup

This big, bold, creamy soup is almost a full meal in a bowl! But as yummy as it is straight up, it’s even better with a good side dish or two. Check these out, and enjoy!

  • Yeast Rolls: Confession? I absolutely adore yeast rolls. Lately, I’m crushing on these Homemade Crescent Rolls and their buttery, flaky perfection. Serve them up with a big bowl of soup, and you’ve got one cozy meal.
  • Salad: Soup and salad is a classic combination, and honestly, any green salad would be great with loaded baked potato soup. However, for something a bit different, Green Bean Salad is also an amazing choice! This fresh, summery salad is easy to make and bursting with flavor.
  • Broccoli: Simple steamed broccoli is a healthy option that tastes great with the flavors of loaded baked potato soup. You could also make these killer Ranch Raw Veggie Bars for an addictively delicious little bite.
Cheddar cheese, bacon bits, and green onions sprinkled over a bowl of creamy baked potato soup.

Storing and Reheating

Keep any leftover baked potato soup in your refrigerator, tightly covered or placed in airtight containers. It should keep for about 4 – 5 days. To reheat it, just place the desired amount in a saucepan on the stove over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave.

Does Baked Potato Soup Freeze Well?

Sadly, no – if you make this recipe, it’s best to use it all up rather than freezing it. The reason? Both the creamy soup and the potatoes themselves can end up grainy, watery, and just plain weird after freezing and thawing. Not sure you can finish all the soup before it spoils? Feel free to cut the ingredient amounts in half and make a half batch, instead.

Overhead shot of blended potato soup with toppings.
5 from 3 votes
Print Pin Recipe
Yield: 4 Servings

Loaded Baked Potato Soup

This Loaded Baked Potato Soup is the ultimate comfort food dinner! Topped with crispy bacon, cheddar cheese, and chives, you won’t be able to resist a second bowl.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients

For the Soup:

  • 6 slices bacon, chopped
  • ½ white onion, diced
  • 3 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken or vegetable broth
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 1 cup sour cream
  • 2 cups milk, or half and half for a creamier soup
  • 1 ½ cup freshly shredded cheddar cheese

Optional toppings:

  • Green onions or chives
  • Shredded cheddar cheese
  • Crispy bacon
  • Sour cream

Instructions 

  • Cook the bacon and onion together in a large soup pot or Dutch oven until crispy, about 7 minutes.
  • Remove the bacon and onion from the pot using a slotted spoon and set aside in a bowl for later.
  • Leave about 3 tablespoons of the bacon grease in the pot then add the garlic and stir and cook until it becomes fragrant, about 30 seconds.
  • Stir in the flour and cook just until it starts to turn a light golden brown.
  • Pour in ½ cup of the broth and stir until it starts to thicken then stir in the salt and pepper.
  • Add the potatoes and then pour in the remaining broth and bring it to a boil over high heat.
  • Turn the heat down to a simmer and let it simmer for 30 minutes, until the potatoes are fork tender.
  • Heat the sour cream in a microwave safe bowl in the microwave for 30-45 seconds or until it is very warm.
  • Pour it and the milk into the pot and stir to combine then use an immersion blender to blend the larger chunks, but leave some of the chunks for texture. (If you prefer, you can blend the soup until smooth.)
  • Stir in the cheddar cheese until fully melted then stir in the bacon and onions and bring the soup back up to a simmer for 5 more minutes.
  • Serve warm with desired toppings.

Notes

  • Storing and Reheating: Refrigerate any leftover baked potato soup, tightly covered or placed in airtight containers. It should keep for 4 – 5 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. (You can also reheat in the microwave.)
  • Potato Varieties: You can use any kind of potatoes you like, but I think russet or Idaho potatoes make the best potato soup. Another good option might be Yukon Gold potatoes.
  • Don't Over-Blend: With starchy potatoes, you can sometimes over-blend and end up with a soup that feels… gummy. Nobody wants gummy soup! So make sure to blend and mash the potatoes just until you get a good, creamy consistency, and then stop there.
  • Load It Up! Don't hesitate to add more toppings to your bowl! Caramelized onions, sauteed mushrooms, chicken, broccoli florets – the sky's the limit.

Nutrition

Serving: 1, Calories: 955kcal, Carbohydrates: 94g, Protein: 53g, Fat: 41g, Saturated Fat: 20g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 1833mg, Fiber: 9g, Sugar: 16g

Categories:

More Satisfying Soups

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.