Loaded Baked Potato Soup
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All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup!
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, bacon-y, 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
Ingredients
- 4 slices bacon, diced
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 ½ cups milk, or more, as needed
- 3 russet potatoes, peeled and cubed
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in the stockpot. 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. 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.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
Did you make this recipe?
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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.
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!
What do you think .. If I made the soup and kept it warm in a crock pot for a buffet. Would it be ok warm for 1 -2 hours?
I would advise against it because this soup thickens quite a bit the longer it is cooked.
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
You’re***
This soup was to die for! Delicious and very filling. Used 1% milk and it worked just beautifully.
I’m so glad! This is one of my favorite soups!
Just made of bowl of this soup, super easy and very cheesy! Great recipe and food photography might I add.
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.
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.
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!
Hello! I made your recipe tonight and it was out of this world! Thank you for a stellar recipe! This ones a keeper!
-Mo
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.
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.
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. =)
For reheating, I added a splash of milk to thin it out a bit and it tasted just as great!
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!
Save time by baking your potatoes ahead of time then cubing. Makes soup tastier and thicker
I made this tonight and my family loved it. So easy too. Thanks!
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).
I see this calls for milk- which is best to use 2% or Whole Milk.
Thought I would ask :0)
I used whole milk but I’m sure 2% would work fine as well!
I used 2% last night and it worked like a charm!
Great soup! I tripled it for my large family and it didn’t need altered at all!
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.
This was amazingly delicious! My husband was very impressed, which isn’t easy to do. He’s the cook of the family!
This recipe looks delicious!! I’ve included it in a round-up of potato soup recipes over on my blog. Thank you for sharing. 🙂
Did you ever end up trying this recipe? if show how did it turn out?