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 go to potato soup recipe.
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 ❤️
I don’t think 5 stars is enough!!!
More bacon obviously.. great recipe!
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
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
I also used a pint of half n half in the milk
I also used a pint of half n half in the milk and a whole onion I love the flavor but not the feeling, this way I can remove it while upon eating.
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.
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.
Didn’t see anything about BAKED potatoes
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.
Just made this dish.. I’m so happy I made this..I did use more bacon and a extra potatoe.. thanks for this recipe ❤❤❤❤❤
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
We love hearing that, Dalton! Thank you so much for sharing! 🙂
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).
I make this recipe often. It is delicious and everyone in my family loves it.
It’s such a keeper!
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!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This is actually what I did too, because I was worried that it would taste too milky..
I make many variations of potato soup, and generally use chicken broth and cream or milk. It helps with consistancy, helps when watching calorie or fat content, and it adds a new subtle dimension of flavour.
I added 2 cups broth and subtracted a bit of milk and it was perfect!
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.
Is this something that would freeze well, for giving to a family expecting a baby any day?
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!!
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! 🙂
It was damn delicious. Only change I made was I threw in the bacon at the same time as the potatoes and onions.
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!
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
Thanks, Patty! Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.