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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I love this soup! For medical reasons I have to do gluten free. Has anyone made this with gluten free all purpose flour?
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
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!
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.
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.
Hi there. Can you please tell me how much salt and pepper you used in this recipe? Thanks!
I actually just added to taste! 🙂
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.
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.
Great recipe! Thanks for sharing!
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!
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!
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.
Do you cook the potatoes ahead of time or just peel them and chop them and throw them in?
They do not have to be cooked ahead of time.
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!
Yes, absolutely!
Thanks so much!
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.
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!!!
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!
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.
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?
What kind of pot are you using?
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!