Damn Delicious

Loaded Baked Potato Soup

All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup!

Loaded Baked Potato Soup - All the flavors of a loaded baked potato comes together in this comforting soup!

So now that I work from home all day, I get to watch a lot of television. How I Met Your Mother, Grey’s Anatomy, Charmed, Law and Order SVU, Gilmore Girls – you name it (oh and btw, half these shows are on Lifetime, which is like the best network ever).

But yesterday I couldn’t watch my Grey’s reruns because they played A Walk to Remember instead. Now this movie came out when I was in the 8th grade, and I was completely googly-eyed over 24-year old Shane West. Now that it’s on 11 years later, nothing has changed, except I’m crying in almost every scene – when Shane West takes Mandy Moore to the state line and she’s in two places at once, or when he names a star after her –  yeah, sob fest all over.

I think I need to get out more.

But the good thing about working from home is that I can raid the kitchen and gobble up anything and everything, like this loaded baked potato soup. This oh-so-creamy and rich, carb-loaded, cheesy, bacony, comforting, cozy soup that I can eat all day long. It’s honestly become one of my favorite soups ever, and I’ve had it 3 times this week already! With the melted cheddar and the crispy bacon bits, how can you resist?

Loaded Baked Potato Soup

All the flavors of a loaded baked potato comes together in this comforting soup!

10 minutes30 minutes

Ingredients:

  • 4 slices bacon, diced
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 3 russet potatoes, peeled and cubed
  • 2 green onions, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Adapted from Center Cut Cook.

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244 comments

  1. Rated 5 out of 5

    This is a staple in our household since the first time I made it. When family come for a visit this is usually a request. I do add pretty much everything in during cooking, bacon, cheese, green onion and even a bit of sour cream as well as a teaspoon of salt and a dash of pepper, really brings it to life. My son can’t get enough of it and he is a super picky eater lol. He compared it to the potato soup from Outback Steak House but better. You won’t be disappointed. 

  2. Rated 3 out of 5

    I love your recipes but this one was bland. I went back and sautéed garlic in butter and added it in. There we go. I think next time I would sauté white onion and garlic at the beginning. However thank you for the recipe. 

  3. Rated 5 out of 5

    Made this tonight and it was great! Only thing I subbed was gluten free flour and it came out fine! Thanks for the recipe. 

  4. Rated 5 out of 5

    I have made variants of this recipe for years. One of them is the famed ‘Senate Soup’ used by the Whitehouse for years. Another is a slow cooker variant where I do much as the same as above but I cut and braise some country pork ribs into chunks and add into a slow cooker along with a recipe similar to yours and let it all cook low and slow all day. The pork breaks apart nicely and it all comes together like a pork chop / fully loaded baked potato stew. Try it sometime.

  5. I cooked potatoes separately half way before adding. Also 5 instead 3 onions.It was delicious

  6. I have been making this recipe exactly as is (I do make more bacon for the topping because YUM) since about a week after it was posted. It is perfect just as it is. Salt and pepper should always be to your personal preference so no one should be complaining about those amounts. The “baked” feel of this soup is so loved by my children that they won’t eat potato soup anywhere else.  Thank you for the probably 75 times that my family has cupped full bowls of this in their greedy hands, dipped their French bread in to get every last drop out of their bowls and looked at me to ask how long they have to wait to have it again. It is one of the recipes that my 18 year old took when she moved into her own apartment. Thank you Damn Delicious!

  7. Rated 5 out of 5

    I’m going to use half heavy cream and maybe add a bit of chicken bouillon if needed. Will definitely salt and pepper to taste . 

  8. Rated 5 out of 5

    Absolutely wonderful recipe! I actually added a package of frozen broccoli florets (cooked, and then chopped in the food processor)–was delicious!

  9. Haven’t made it yet. Do you need to blend potatoes or do they just break down?

  10. Rated 4 out of 5

    Added bacon, salt, pepper, and some garlic during cooking. Turned out great!

  11. Rated 3 out of 5

    I followed this recipe to the letter, but I definitely did not find this to be damn delicious. I thought it was very bland. We ate it, because I didn’t want to waste my effort. I love potato soup, but this did not have enough potato flavor. Even adding chives, sour cream, cheese and bacon did little to improve it. I think it might have been better if the add ed ingredients were added during cooking, so the flavors were able to combine more cohesively.

    • You can always play with seasonings to your taste 🙂 I almost always add more spice and flavor than called for on most recipes i ever use.

    • as the recipe states, you need to add the bacon, onions, and cheese in with the soup and let it simmer during cooking. so if you followed the recipe correctly, you would have done that.

  12. Rated 5 out of 5

    OMG!! Freaking delicious! Didn’t change a thing. Perfect cook on the potatoes (diced small), perfect consistency (I like my soups hearty) and just so delicious! I guess I subbed leeks only because I had to use mine up and didn’t have green onions, but similar flavor profile. So freaking good!

  13. Rated 5 out of 5

    So delicious and satisfying on a chilly day!

  14. Rated 5 out of 5

    My go to potato soup recipe.

  15. Omgoodness! Best loaded baked potato recipe ever! 
    Super easy and everyone loves it! I doubled the recipe 
    Exactly as written and changed my cook time. After bringing to a boil, I put on simmer for  30 minutes
    with pot covered & 25 minutes with the pot uncovered.
    Bacon, green onion, sour cream & sharp cheddar for toppings and toasted garlic bread ❤️

  16. Rated 5 out of 5

    More bacon obviously.. great recipe!

  17. This recipe looks really really good but it says to bring the potatoes to a boil what do you boil a them in water, or milk it’s like there’s a section that’s cut out

  18. Very good gotta cut potatoes pretty small .  I doubled recipes and added a can of cream of bacon and probably three to four times the milk vs doubling it very creamy not runny.  Mmmm

  19. Rated 5 out of 5

    OH MY GOODNESS! This loaded potato soup is Heaven on earth! WOW, my family and neighbors LOVED this. I am the new hit wonder. Thank you.

  20. Rated 5 out of 5

    Recipe is perfect.   Followed to a T except I added a little half and half.  Amazing add seasoning to taste.  Thank you for the recipe.

  21. Rated 5 out of 5

    Didn’t see anything about BAKED potatoes

  22. Rated 4 out of 5

    Made this tonight for dinner. It was fairly bland as directed, and it needs a good amount of extra seasoning {I added garlic and onion powders, as well as Tony Chachere’s}. Also, I cooked the potatoes for five minutes in the microwave, and an additional ten in the soup, and they’re still too firm. My dice was fairly small. I doubled the bacon because: bacon, duh! I’d definitely make it again, as my family loved it with the changes I made. 

  23. Rated 5 out of 5

    Just made this dish.. I’m so happy I made this..I did use more bacon and a extra potatoe.. thanks for this recipe ❤❤❤❤❤

  24. Rated 5 out of 5

    I absolutely love this soup! I am 22, and just adventuring out into the cooking realm ( food that isn’t eggs and toast ). The recipe is simple, tastes fantastic, and is easy to make. My husband and I love it. The only thing different is that I had to use sweet onions instead of green because my local market didn’t have any. If I could give six stars, I would. Thank you for sharing this recipe!

    Much love from Slidell, Louisiana

    – Dalton

  25. Rated 5 out of 5

    I love this recipe! I made it for a little soup competition my culinary class had and it was a huge hit! Although, I boiled the potatoes a bit before adding them to the soup since I was worried that they would be too hard if I followed the recipe. Other than that, it turned out great, and the potatoes were perfect(in my opinion, at least). 

  26. Rated 5 out of 5

     I make this recipe often. It is delicious and everyone in my family loves it. 

  27. Rated 4 out of 5

    Tried this recipe for the first time and it was yummy 🙂 I had no issues in doubling the recipe. It was a little too thick for my liking though. I tried to thin it out with some milk but it only thinned out temporarily. Question – could I substitute some chicken broth for a portion of the milk to give it a thinner consistency and if so how much would you recommend? Also, can I put the cheese and sour cream on the side versus adding it to the soup so people can add the amount they want? Thank You!

  28. Rated 2 out of 5

    This was my first time making loaded baked potato soup. It is very bland. I ended up putting it in the food processor, because I cut my potatoes too big and they were hard. I also added a little chicken stock instead of additional milk for more broth. I will probably try a different recipe next time. 

    • Jw, a little salt might be the only fix you need. Try just adding a teaspoon or a healthy three-fingered pinch of salt. Taste again and see if the flavors have improved. Adding salt reduces bitterness, which allows the aromas and tastes of the other ingredients to shine through.

  29. Rated 5 out of 5

    I substituted 1.5 cups of the milk for half and half and used extra bacon and onions. The BEST loaded potato soup I have ever had!!

  30. Rated 5 out of 5

    Tried it tonight!!! Very easy and came out just as expected! I would def add more milk next time because while i loved the flavor, it was a tad too thick. Good trial run of the soup! 🙂

  31. Rated 5 out of 5

    It was damn delicious.  Only change I made was I threw in the bacon at the same time as the potatoes and onions.

  32. Your instant pot recipes look delicious and yes, the instant pot craze has hit South Africa as well!
    However, it would be useful to have the quantities in metric since we do not use imperial measures in South Africa!

  33. It sounds yummy as it gets chilly in Cslif. I hate to monitor meals on the stove, do you have a way to adapt to crock pot?

    Love your posts
    Patty

  34. So good! My kids love it ♥️

  35. Rated 5 out of 5

    So easy to make and super simple! Its beyond delicious, I never have to search for a restaurant serving potato soup again

  36. Rated 5 out of 5

    This was so easy and so yummy!! The absolute best soup I’ve ever tried. Thank you for sharing this recipe! God bless .

  37. Rated 5 out of 5

    It truly is #damndelicious

  38. Rated 5 out of 5

    First time every making this soup, so easy and was so good.

  39. Rated 5 out of 5

    We made the recipe as written, it was so delicious! I’ve never had loaded baked potato soup that tasted so creamy and cheesy! My husband made most of it (I’m a little sick) and I think it tasted better because of my sore throat, haha. Only thing he didn’t do was add more milk at the end to make it thinner, it came out a little too thick. We will thin it out a little more next time. Thank you so much for this share.

  40. Rated 4 out of 5

    I made potato soup for the first time thanks to this recipe!! I did add a little bit of cream cheese as other recipes used it. Other than that, it turned out delicious.

  41. Sunday night staple during the Fall/Winter! Best soup ever- thank you so much!!

  42. I make this way more often than I should, it’s a huge hit with absolutely everyone! Even my boyfriend has a 2nd serving, and he has a bit of a lactose intolerance, haha!
    One thing I differently is that I use half cheddar cheese, and half havarti. It’s also really good with smoked Gouda!

  43. This was the easiest potato soup ever. The weather here turned cooler and more fallish, perfect weather for soup. My husband wanted chicken wild rice soup. My daughter wanted loaded potato soup. She got her wish, to celebrate getting a job today. We loved it, so happy I doubled the recipe, so there is some leftover for lunch tomorrow. Love the fact that the ingredients were all things I had at home. Love Love Love this soup and will make it again. P.S. I added cubed ham to it, and chives on top. Also loved that there was no cream in this recipe, but still comforting and creamy.

  44. Delicious! This was so easy to make and wonderful to enjoy on a chilly, rainy day. I only made a couple adjustments: i cooked the bacon in my dutch oven because i didnt want to dirty a 2nd dish and then drained out most of the grease before adding the butter, flour, etc. I followed the rest of the recipe as written. I decided to add Johnny’s seasoning at the end because my husband requires pretty obvious flavor foodwise, but I thought it tasted great without. I served it with some homemade crusty bread, and next time i will serve in bread bowls. Thanks for making this recipe so simple. I avoid anything complicated just because i have 2 kids, and i dont particularly enjoy spending a ton of time in the kitchen. This was perfect for us. 5 stars!

  45. Have you tried this in your Instant Pot yet?

  46. Wonderful easy recipe! I did add some garlic in the end to add some more taste! My husband absolutely LOVED this!

  47. Just start a pot of this soup, tsk sound so good I have to try it. Question can I put the bacon in the soup instead of garnish.

  48. I next going to make this tomorrow , I just need sour cream and cheddar cheese.

  49. I did. So easy to make and so good. The only change I willing make next time: less sour cream. For me the sour cream make it fluffy, but overall so good and for fist time easy to do.

  50. This soup was so easy to make!….It was absolutely delicious!….my picky hubs had two bowls and he is always hesitant when I try new recipes. We are fasting for one week, so this was an opportunity to go meatless…..this was a soup to go on repeat.

  51. This was fantastic! I loved the rich creamy texture.

  52. I need to double this recipe do I double it exactly as it is or do I need to change anything?

  53. I had pinned a crockpot version, but I’m glad you posted a stovetop version. ⬆this is what’s cooking right now!

  54. I love this soup! For medical reasons I have to do gluten free. Has anyone made this with gluten free all purpose flour?

  55. Made this when my husband had his wisdom teeth pulled. It’s delicious!!! We’re in Austria, so a cheesehead-bacon filled Potato is foreign here, but this recipe was fantastic. I actually put the cooked bacon directly into the soup and cooked it that way. Making it again today. It’s quite wonderful

  56. This recipe is the BOMB! I’ve made it about 3 times this month! I follow the recipe exact, except I end up adding a bit more milk to thin it as it cooks. We also add some frozen corn along with the bacon and it’s amazing! Thanks for the recipe! 

  57. Made this delicious soup tonight but had to double the recipe,  as we had a large group eating.  The only change i made was to add chopped celery  because the gf prefers it in her potato soup  (gotta keep the lass happy, right).  Otherwise followed it as written.  Everyone loved it and there were, lets just say, some very particular eaters among us.  Definitely a keeper.

  58. Can it be done in a slow cooker?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  59. Hi there. Can you please tell me how much salt and pepper you used in this recipe? Thanks!

  60. If i were to take out the sour cream and not use yogurt as i do not like either, would it affect the outcome of the soup?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  61. Just made this, couldn’t have been more amazing! Even my picky son enjoyed it!! Can you freeze this soup?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  62. Great recipe! Thanks for sharing!

  63. Made this today and it was SO good! I doubled it and added a pint of chicken broth since I was running low on milk at that point. So tasty and rich. Thank you for sharing this!

  64. Just made this soup and it was easy and delicious! Used 2% milk and 2% plain Greek yogurt instead of sour cream. Also, used red potatoes. Will definitely make again! 

  65. This looks amazing! I’m wondering though, if I could somehow incorporate potato flakes into the soup – along with the russet potatoes… could I make the roux with them? any advice?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  66. Do you cook the potatoes ahead of time or just peel them and chop them and throw them in?

  67. Hi! I just stumbled upon this recipe and realize it’s an old post so not sure if you’ll see this — just out of curiosity, I have a LOT of little red skin potatoes at the moment – do you think they would substitute well? Looks so yummy 🙂
    Mahalo!

  68. This sounds delicious but it is mislabeled. If you don’t actually bake the potatoes then it shouldn’t be called loaded “baked” potato soup. In this recipe the potatoes are boiled not baked. 

  69. I have been making this soup for a bit now! I ALWAYS have to double it because it’s gone so fast!!! I love my grandmother but this soup is better then hers! Hope she doesn’t see this! Lol. Amazing soup! My family ask for it all the time! Thank you sooooo much!!!

  70. I put my own little spin on this, added chicken broth, more sour cream, a few carrots, and parmesan cheese as well as the cheddar! Was DELICIOUS! Wish I could paste a pic here!

  71. I’ve made a loaded potato soup before and it was very filling and tasted similar to mashed potatoes. I bet a tablespoon of powdered ranch dressing would be good in this recipe too.

  72. I make  This soup all the time it is so delicious!  but every time I make it it always sticks to the bottom of the pot any tips? 

  73. This is the only soup my family will eat – which pains me because I love soup! I’m so glad they like it though, as it is my hands down favorite potato soup. So flavorful and creamy! Making it again for dinner tonight! Only change made was I cooked the bacon in the same pot that I made the soup in (mostly because I was too lazy to wash any more dishes). I used the bacon grease with a little more butter to make the rue with the flour, then kept on going as the recipe says. BAM. SO DAMN GOOD. And it reheated perfectly in the microwave. I was happy they don’t eat leftovers – more for me!

  74. I’m going to make this tonight and triple the recipe for freezing. Has anyone here tried to freeze this soup and reheat later? I know adding a little bit of milk is recommended when reheating but any other advice?

    • ​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  75. After looking at several potato soup recipes on Pinterest I decided to try this one. It was the quickest potato soup recipe with fewer ingredients and steps than others and great reviews. Plus I’ve already had success with another recipe on this site so I decided this was the one for me. Well let me tell you I was not disappointed. This was so good and so easy. My son said it was the best thing I’ve ever made which I had to remind him it wasn’t. The favorite thing I’ve ever made for him was the firecracker chicken from this site. I used greek yogurt as others had suggested and it was awesome. 

  76. How much is a serving?

  77. Just had this soup so good my whole family liked it

  78. I am in love with this recipe, thank you so much! I tried it without the sour cream and replaced the milk with cashew milk, it was amazing. I’m making a ton to freeze and devour all winter!

  79. Could this be converted to a slow cooker recipe?

    • It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

  80. Cooking this right now!! Seems to be taking a bit longer for the potatoes to get tender, but I guess cut them smaller next time. Can’t wait to try this though, it smells amazing!

  81. I just made this soup, I doubled the recipe and it is delicious! Thank you so much for this recipe! Are they any sides you can recommend to go along with the soup?

  82. I just now was looking for an easy yummy potato soup recipe and saw your comment about your “crush” on Shane West. Not sure how old you are but I am 58!!!! And love that movie! And “crush” on him every time I watch it!!! Lololol I think any woman of any age would “love” to have a man like that!!!! Going to go make your soup recipe! Thanks for the laugh!!! Capri

  83. This soup was fantastic! I cooked the potatoes in the microwave before adding them to the soup. I had some leftover buttermilk, which I used in place of 1 cup of milk. The texture of the soup is silky and absolutely perfect for a cold night.  

  84. My husband added a little dark beer instead of milk to thin it out a little and it was awesome that way. Thought I would pass on the tip.

  85. Hi! Are you supposed to put bacon in the soup as well or just are a garnish?

  86. Made this tonight! It was ahhmazing. It was just what i was looking for and super easy.

  87. I just made this recipie and it was wonderful!! Thank you for sharing!!

  88. I made this for dinner. I only had red skinned potatoes on hand. Even though I sliced them thinly they took forever to cook and I ended up using a potato masher to get a better consistency. But it was okay with some added milk to make up for the long cook time. I’d definitely try it again with russets.

  89. How many servings does your recipe make?By the way I have tried several of your recipes before and I love them!

  90. This is my absolute favorite soup! So delicious and comforting. I seem to have a problem while making it though- my potatoes are NEVER done in 15-20 minutes of simmering. I cut them into about 1/2 inch squares but it still takes at least an hour for them to cook and I end up using a ton of milk to thin it out while it cooks that long. Am I doing something wrong or do you have any tips that could help? To be honest it’s absolutely worth the wait because it’s so good, but was just curious if there was something I could do to make it faster. Thanks! And thanks for this amazing recipe!!

    • You are so welcome! The heat source may be set too low and/or your potatoes may still be too large. I recommend dicing the potatoes even smaller. Hope that helps! 🙂

  91. I’ve been using your recipe for over a year and we will be making it tonight. My daughter requested it last night. We loooooove it!

  92. Please help me, I have made this before but for only a FEW people. I need to make this for 8 adults & 6 children.

  93. This recipe was perfect. I loved the consistency and how simple it was to make. I added garlic and used golden potatoes. Delicious!

  94. To the people talking about the “mushy” consistency, I always use the yellow potatoes. They don’t break down.

  95. Gosh, I love your recipes! I’ve never had a disappointing meal. 🙂 I’m making this one tonight which is perfect for a cold and windy day. Thanks for sharing. I can’t wait to see what you have cookin’ next!

  96. I’m fixing to start this delicious recipe only I’m adding diced ham too! My hubby has to have his protein and I’m always trying to get him to try new soups since he has doubts they can be good and filling! Thanks for the great recipe!

  97. How many does this serve…I’m supposed to bring soup to a church activity and want to have enough! Excited to try it!

  98. I have made this 2 times for my family and it has been delicious for my picky 3 year old son and my picky 10 year old daughter. My husband and I enjoy it as well. Very quick and easy!!

  99. I have a bag of frozen diced hash browns in the deep freeze and wanted your thoughts on using those? I’ve made a version of this soup in the past and we love it. Like your blog. You go girl 🙂

    • It really depends on how you like your potatoes. I personally love my potatoes in huge chunks but if you like the texture of the hash browns in your soup, I’d say go for it!

  100. Okay, so your recipes aren’t a fluke! I just found this blog last week and made your chicken broccoli alfredo and it was not only easy but quite good. So, this week I tried for this soup and again, easy and quite good. I’m looking forward to my next endeavor in your recipe index. Thanks for the good food!

  101. Can you use yellow potatoes or does it have be russet?

  102. Everything you post tastes so good! I just made this and it took about 4.25 cups of milk for me to get the creamy texture I like and I cannot believe how simple it is to make. Thanks for posting!

  103. This was the best potato soup we have ever made, and we have used many recipes. So creamy! We even used skim milk and didn’t have bacon, and it was still great!

  104. Mmmmm I’m making this right now.. I don’t have any sour cream but I do have a little chicken broth; I like to add it to my cream of soups for a little less “milk”.. I’m adding a few dashes of onion and garlic powder too.. 🙂 Can’t wait, so hungry!

  105. Tonight it is 36 degrees and snowing here in Northeast PA. This soup was just what the storm ordered. Delicious and easy!

  106. Hi! Thank you for posting this soup! It is a nice quick meal to make for me and my boyfriend. Being that I’m vegetarian, I made some adjustments, but overall it’s a nice base recipe. The adjustments I made are as follows: no bacon (obviously, but the soup is delicious without it!), I substituted 1 cup of milk for vegetable broth, to ad a little flavor and nutrition, added a diced yellow onion and a few cloves of garlic, which I sautéed before mixing in with the potatoes and green onions. I also toss in a few spices (cayenne pepper for kick and parsley flakes). I substituted the sour cream for ranch dressing also, as my boyfriend prefers it. Anyhow, thank you again for this awesome recipe!

  107. 3 russet potatoes?
    I have potatoes of all different sizes.
    Is there maybe a total weight I should be aiming for?

  108. I used half the butter and milk added a can of cream potato and chicken stock. Used 5 potatoes boiled them first then put in soup. Used parsley and I ALSO ADDED MINCED GARLIC!!!!! Was so good

  109. Made it tonight and it was delicious. Only downside it had was that it was too watery, so I think the next time I make it, I’ll use less milk. But it was very tasty other than that.

  110. can this be done in the crockpot?

    • Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  111. Made this tonight using leftover cheese from Moe’s catering, a little Swiss and a little asiago… Lol Turned out great! Thank you for a great tasting simple recipe!

  112. Tasty recipe and first time making a soup but very easy and so good. In regards to left overs what’s the best way to store it? Best way to reheat? And best way to give some of that creamy texture back? Right now it looks like chunky mashed potatoes. Unfortunately I was the only one that got to eat it fresh.

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  114. Just made this soup for dinner and it is fantastic! I just swapped out the sour cream for greek yogurt (since it was what I had on hand) and it was both tasty and filling. Thanks for the recipe!

  115. This is by far the best potato soup I have ever eaten. The only thing I added was some Frank’s Hot Sauce – not enough to be spicy but just to give it a little kick. Great recipe.

  116. I just made this and it is delicious! I doubled it but made it exactly as the recipe states and I will most likely never change it. Thanks for a fantastic potato soup!

  117. I love A Walk To Remember too. 🙂 This recipe is amazing! I was totally looking for a loaded baked potato soup to make for dinner that had simple ingredients.

  118. this was as good as it looks ty

  119. This was the best potato soup I ever ate! I instead cut the potatoes thicker than cubes and put bacon in the soup as well as on top

  120. OMG! Best potato soup recipe ever! It turned out so thick and creamy, just the way I like it! By the time my husband and I got done we almost ate the whole pot 🙂 We added some green peppers and some frozen peas. Will be making this again!!

  121. Being a Brit! I!me not sure i,m not sure what you mean by green onions. Are they like spring onions or scallions, or do you mean a regular cooking onion, would hate to spoil my soup.xxxxx

  122. The friendly guy at the meat counter wanted to know what I needed just 3 slices of bacon for….”loaded baked potato soup” of course!!!

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  124. I don’t usually eat baked or mashed potatoes but I like roasted potatoes or potatoes in chowder, do you think is something that may be worth a try? Which dishes would you say the texture and flavors of this soup resemble the most?

    • Tiana, I honestly cannot say if this would be worth a try to your taste buds. I should let you know though that the potatoes in here are cubed and become very crumbly when bitten into, almost like a baked potato.

  125. Just made your soup tonight for dinner and well there is none left!! It was a little thick but my family liked it that way! It was a five star dish!!!

  126. I chose this recipe to make for 20 teenagers tonight and they cleaned a huge pot of it. I had to make something to work for gluten free (I used arrowroot flour) and vegetarian. Super simple and super delicious!!

  127. What exactly do you do from home? I’m looking for stay at home work and would be interested to know how you managed to do that!

  128. What is your work from home job?

  129. This is wonderful, I have been making the same soup for years. Now, for a little variation I like to add a packet of hidden valley ranch dip mix, and even sometimes I add a can of creme of celery soup for flavor and thicknesses. 🙂 Just a few ideas that you could try. 🙂

  130. Made this last night for the first time and it was a HUGE SUCCESS !!!! The only thing I changed was I added a little more milk and added chicken broth to thin the soup out a little. Can’t wait to make it again 🙂

  131. This has become a family favorite!!!!! My son even called home from college so he could make it for his friends! Thank you! <3

  132. This was absolutely delicious! The only thing I did differently was I put some onions (like a slice or two) in the food processor and poured them in…amazing!!!

  133. The color of this soup looks so natural and sure it gonna taste yummy to.And the way you explained how to make such a delicious dish is really cool mate.hope you come up with more dishes..!!!!!!

  134. This sounds great! Was just wondering if, by bringing the milk to a boil, if that would not cause it to curdle. And I was planning on using half and half instead, would you recommend this change? Thx, Bob m.

    • There’s no need to worry about the milk curdling. As for the half and half, I’m not too sure about this substitution as I have not tried it in the recipe myself.

  135. If I wanted to use this recipe, what would I need to modify to be able to do it in a slow cooker/crockpot? Thanks! Looks so good!

    • Unfortunately, Betsy, as I have never tried making this in the crockpot myself, I am a little uncomfortable giving you various recommendations. I suggest looking up baked potato soups that are specifically make in the slow cooker. Hope that helps!

    • Hey Betsy I know this is late but I just found a recipe that calls for a crock pot. It is amazing pretty much the same one as this one except you use chicken broth to cook the potato on low heat and then add half n half/heavy cream later. Also your going to omit the flour. Both are amazing but this way you can be sure it will come out right in the crock pot. Here’s the link: http://www.geniuskitchen.com/recipe/crock-pot-style-loaded-baked-potato-soup-301754

  136. This soup was to die for! Delicious and very filling. Used 1% milk and it worked just beautifully.

  137. Just made of bowl of this soup, super easy and very cheesy! Great recipe and food photography might I add.

  138. This is amazing! I doubled it and used the bacon grease and 4T butter, skim milk with 1/2 C heavy whipping cream, left the peeling on and added garlic. YUMMY! Thank you! So easy and quick. My usual recipe took several hours. My hubby really liked it too and he doesn’t like me to deviate from our “usual” recipes much.

  139. Oh…and I “skinnied” it up a bit by using skim milk and plain Greek yogurt instead of higher fat milk/cream, and sour cream.

  140. First time making potato soup so I was a bit nervous. Oh. My. God! It was deeeeelish! Both of us were practically licking the bowl!

  141. Hello! I made your recipe tonight and it was out of this world! Thank you for a stellar recipe! This ones a keeper!

    -Mo

  142. Great! Delicious and fast! I used up leftover potato from potato skins I made earlier in the week and it worked very well, letting the soup simmer 15 minutes (the potatoes were a little undercooked from my potato skin adventure, so it gave them just enough time to get them good and soft). I recommend to anyone making this to go heavy-handed with the seasoning: definitely better with more salt and pepper.

  143. Everytime I make this now, the sour creme separates. . I tried leaving it at room temp and not letting soup grt too hot but it seperated anyway 🙁

    • Are you using fresh sour cream? The sour cream should not be separating, unless perhaps you are using expired sour cream.

  144. Hello! I just made this soup last night and my husband and I were RAVING about it. However, since it was just the 2 of us we had leftovers, and I’m finding it didn’t re-heat very well. It still tastes great, but it’s definitely more like thin-ish mashed potatoes with chunks of real potato. 😉 Any tips for re-heating, or do you never have leftovers? =P

    Oh and we used maple bacon which was unbelievably awesome in it. The dash of sweetness added a lot to it. =)

  145. Pretty good! I added pepper, used potatoes with the skin on, and added about 1/2 cup chicken broth to cut the thickness. I also used about 1/4 c. swiss and 1/4 c. provolone cheese in addition the the cheddar. It just needed a little umph! Simple quick and easy to make though. The hardest and longest part was cooking the bacon!

  146. Save time by baking your potatoes ahead of time then cubing. Makes soup tastier and thicker

  147. I made this tonight and my family loved it. So easy too. Thanks!

  148. Can I use almond milk for this recipe?

    • I would advise against almond milk as it may add unwanted flavors in this soup. I recommend using whole milk or 2%.

    • I wouldn’t recommend almond mill, but the So Delicious brand Coconut milk (the unsweetened kind in the green container) works really well of you’re looking for a dairy substitute…It thickens nicely and doesn’t taste like coconut…I always use it to make white gravy and I’ve never had an issue with an “off” flavor!!!

    • I used it without a problem. Make sure it’s unsweetened. I also used better than sour cream but real cheddar (I’m lactose intolerant).

  149. I see this calls for milk- which is best to use 2% or Whole Milk.

    Thought I would ask :0)

  150. Great soup! I tripled it for my large family and it didn’t need altered at all!

  151. Made this tonight. Used sharp cheddar and plain greek yogurt in place of sour cream. Was super yummy and Just what we needed on this chilly fall evening. We loved it! Thanks for sharing.

  152. This was amazingly delicious! My husband was very impressed, which isn’t easy to do. He’s the cook of the family!

  153. This recipe looks delicious!! I’ve included it in a round-up of potato soup recipes over on my blog. Thank you for sharing. 🙂

  154. Your pictures are amazing, Chung! I am ready to cook this potato soup, I’ll only skip the bacon (not a fan). Looking forward to tasting it!

  155. I’m so glad I found your blog. Can’t wait to try your recipes. And lol re: lifetime. I felt the same way, although we just got rid of cable not too long ago!

  156. This looks SO good! I cannot wait to try it! YUM!

  157. I need this soup in my life. NOW! Looks amazing!! 🙂

  158. I love having my tv on while I’m working on my blogging stuff…but then I get distracted and start crying on some movies/shows, too! (Long Island Medium gets me every time!)
    I love this soup…it looks beyond amazing. And, super creamy. Pinning this!

  159. I always have potatoes in my kitchen because I really love potatoes…and this soup will be this week’s menu for sure! Your photos have irresistible look! I wish I have this bowl right now. 🙂

  160. My favorite food in a bowl!!! I loooove it!

    I haven’t watched Grey’s in years… I decided to have kids, that’s why. I now watch Doc McStuffins and Dora…

  161. Wow! That’s a great looking bowl of soup. Awesome post and beautiful photos!

  162. Does this look mouthwatering or what!

  163. One of my favorite soups! Pinned!

  164. The name alone makes me want a huge bowl of this soup but the photos, oh the photos juts pull me in!!

  165. This looks SO good Chung-Ah, can’t believe I’ve never thought of starting potato soup with a white sauce! Makes it so thick and creamy! Will definitely be pinning this to have a go myself 🙂 I love recipes that you can add a load of toppings to!

  166. I am lazy boy too when I get home. I might not watch tv but my computer become my best friend. Totally dreamy soup Chung!

  167. Holy comfort in a bowl! This looks like the perfect food for lounging on the couch in stretchy pants! How can you go wrong with bacon? 🙂

  168. This sounds great. I do a similar potato cheese soup but it seems to take forever on the burner. Soup is great this time of year.

  169. Beautiful bowl of comfy baked potato soup! I’m with Laura…gorgeous light! Thanks for sharing, girl. Pinning!

  170. Oh goodness – I love that movie!! And I love this soup – it’s calling my name!

  171. That light! I’ve never seen a more gorgeous bowl of potato soup – your photos are stunning!

  172. This is comfort food in a bowl! Pinned!

  173. Now that looks like comfort in a bowl! We got rid of cable so I no longer have Lifetime but that was one of my favorite channels for the longest time. Now I use Netflix and I’m binge watching Friday Night Lights and I’m kind of obsessed.