Baked Potato Soup is a thick and hearty soup that takes all the flavors of your favorite loaded baked potato and simmers them together to create this belly warming, comforting soup. It uses simple ingredients and is pretty easy to make, perfect for busy weeknights!
Melty cheddar cheese, crispy bacon and sour cream are some of my favorite baked potato toppings and now I can have it all in one big pot of delicious, rich and creamy soup!
Loaded Baked Potato Soup Recipe
Loaded Baked Potato Soup is one of my all-time favorite soups. It’s filled with cheese, garlic, sour cream, bacon and potatoes all in one big pot simmered together in a rich broth to create the best baked potato soup ever!
Loaded Baked Potato Soup take about 40 minutes from start to finish and is full of flavor but super easy to make.
Why you’ll love this Loaded Baked Potato Soup
It takes 40 minutes from start to finish, making it a great weeknight dinner option.
Kids love the creamy texture of the potatoes and broth.
You can customize it with your favorite baked potato toppings.
How to make Loaded Baked Potato Soup
If you’ve ever made soup, you can make this baked potato soup. It’s super simple with some basic steps, like sauteing and simmering.
First, grab a large soup pot. My 5-quart cast iron dutch oven is my favorite piece of cookware in my kitchen and it’s perfect for this soup. Melt some butter and saute about a cup of diced sweet onion and some garlic.
Whisk in flour – it’s time to make a roux. This is the base of what will thicken your baked potato soup. Let the flour get golden in color then pour in some milk and heavy cream. You can really use any ratio of milk to cream as long as you get a full 3 cups.
Pour in some chicken or vegetable broth and whisk until it’s all combined. Add diced potatoes and bring everything to a simmer (gentle bubbles at the surface). You don’t want a rolling boil as that could end up spoiling the milk.
Reduce the heat to low, but leave the pot uncovered. Stay close by and stir occasionally to keep the bottom from scorching your soup. Cook until the potatoes are tender.
While the potatoes are cooking, chop up some bacon and cook it in a skillet until it’s crispy. This is not the place for soggy bacon! PRO TIP: To save yourself from a crumbly bacon mess, cut the raw bacon directly into the hot skillet using kitchen shears. Set the bacon aside to drain on paper towels while you finish the soup.
Once the potatoes are nice and tender, turn off the heat and stir in sour cream, shredded cheddar cheese and about half of the bacon. Be sure to have more sour cream and cheese on hand for garnishing each bowl. Taste your soup and add salt and pepper as desired.
How do you thicken potato soup?
Potatoes are very starchy, so as they cook they release this starch into the cream broth, thickening it as it simmers. Starting with a roux also helps to thicken your potato soup.
If your baked potato soup is too thick, stir in milk of broth a little at a time until you are happy with the consistency.
Baked Potato Soup is very rich and hearty meal on it’s own. I will usually toss a green salad together to serve on the side because you really don’t need much else.
To serve, I like to top each bowl with crispy bacon, shredded cheddar, sliced green onions and a dollop of soup cream. Just like a regular baked potato!
What to do with leftovers
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.
Loaded Baked Potato Soup makes an excellent freezer meal. Allow the soup to cool completely, then portion into freezer bags or airtight freezer containers. Make sure to label them, then store in the freezer for up to six months.
4large russet potatoespeeled and cut into 1-inch cubes (about 2 pounds)
1cupshredded cheddar cheeseplus more for garnish
Kosher salt and freshly ground black pepperto taste
8slicesbacondiced and cooked crisp
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.
Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).
Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.
Meanwhile, cook bacon until crisp. Drain grease and chop into bite sized pieces.
Stir in sour cream, half of the shredded cheddar cheese, and half of the bacon. Taste and add salt and pepper as desired. If the soup is too thick, add more milk as needed until the consistency is to your liking.
Serve immediately, garnished with chives, and the remaining shredded cheddar cheese and bacon, if desired.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.