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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My 10 yr old eats it until it’s gone even for breakfast. He begs me to make it once a week.
We love this! In fact, it is our Christmas Eve dinner tradition! We enjoy it in bread bowls
Delicious quick and easy potato soup recipe!! My family absolutely loved it and i will be making this a staple go to when i need a quick easy and delicious meal! Thank you!!
Hearty and warm- and a crowd pleaser for the pickiest eater. Perfect on a cold day today. And if I can cook it, you sure as hell can! I was honestly surprised at how well it turned out…the perfect thing for when it doesn’t get above 30 all day.
So easy and tastes great! Perfect for dinner when temps in Florida drop below 60!
It says yields about 4 servings, but how big is one serving? Like a cup?
I have been making this for 7 years. Since one month after you posted it and I was searching for the perfect potato soup on Google. I’ve made it hundreds of times and it is my go to. Since I’m from New Orleans, the only thing I do different, is add Creole seasoning. It’s just what we do! It’s absolutely perfect and I’m making it tonight! Thank you so much. This recipe is how I became a huge fan of yours! Thank you for such great recipes!!!
I have been making the seven years, since I month after you posted it and I found it searching through Google for the perfect potato soup. I’ve made this hundreds of times, it is my go-to and I absolutely love it! This is how I became a big fan of yours. Thank you so much! Making it again tonight!!!
Amazing! We served this with homemade whole wheat bread from the bread maker. It was a perfect meal!
This is not the first recipe I’ve made from your site. Everything I’ve tried has come out great. Your asian short ribs recipe is my husband’s all-time favorite recipe. I have to say that now when I search online for a recipe, I automatically come to your site. Thank you!
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.
Made this tonight and it was great! Only thing I subbed was gluten free flour and it came out fine! Thanks for the recipe.
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.
Loved this recipe!! Definitely a favorite of mine 🙂
I cooked potatoes separately half way before adding. Also 5 instead 3 onions.It was delicious
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!
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 .
Absolutely wonderful recipe! I actually added a package of frozen broccoli florets (cooked, and then chopped in the food processor)–was delicious!
Haven’t made it yet. Do you need to blend potatoes or do they just break down?
Added bacon, salt, pepper, and some garlic during cooking. Turned out great!
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.
I’ve NEVER followed a recipe to the letter, I use it as a guideline and that’s pretty much it. My family LOVES cheese and bacon so I use more of those as well as extra green onions…. I don’t use them as garnish either, I out EVERYTHING into the soup and let it all cook together as the potatoes soften that way the flavors meld together. It literally tastes like I’m actually eating a loaded baked potato
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!
So delicious and satisfying on a chilly day!