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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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.
How much is a serving?
Each serving is roughly 1-2 cups.
Just had this soup so good my whole family liked it
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!
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!
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!
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?
We served this with crusty bread! 🙂
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
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.
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.
Hi! Are you supposed to put bacon in the soup as well or just are a garnish?
The bacon is used as a garnish.
Made this tonight! It was ahhmazing. It was just what i was looking for and super easy.
I just made this recipie and it was wonderful!! Thank you for sharing!!
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.
How many servings does your recipe make?By the way I have tried several of your recipes before and I love them!
This yields approximately 4-6 servings.
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! 🙂
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!
Please help me, I have made this before but for only a FEW people. I need to make this for 8 adults & 6 children.
Krystal, this recipe yields about 4 servings – please feel free to double or triple as needed.
This recipe was perfect. I loved the consistency and how simple it was to make. I added garlic and used golden potatoes. Delicious!
To the people talking about the “mushy” consistency, I always use the yellow potatoes. They don’t break down.