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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To the people talking about the “mushy” consistency, I always use the yellow potatoes. They don’t break down.
Gosh, I love your recipes! I’ve never had a disappointing meal. 🙂 I’m making this one tonight which is perfect for a cold and windy day. Thanks for sharing. I can’t wait to see what you have cookin’ next!
I’m fixing to start this delicious recipe only I’m adding diced ham too! My hubby has to have his protein and I’m always trying to get him to try new soups since he has doubts they can be good and filling! Thanks for the great recipe!
How many does this serve…I’m supposed to bring soup to a church activity and want to have enough! Excited to try it!
This recipe yields about 4-6 servings.
I have made this 2 times for my family and it has been delicious for my picky 3 year old son and my picky 10 year old daughter. My husband and I enjoy it as well. Very quick and easy!!
I have a bag of frozen diced hash browns in the deep freeze and wanted your thoughts on using those? I’ve made a version of this soup in the past and we love it. Like your blog. You go girl 🙂
It really depends on how you like your potatoes. I personally love my potatoes in huge chunks but if you like the texture of the hash browns in your soup, I’d say go for it!
Okay, so your recipes aren’t a fluke! I just found this blog last week and made your chicken broccoli alfredo and it was not only easy but quite good. So, this week I tried for this soup and again, easy and quite good. I’m looking forward to my next endeavor in your recipe index. Thanks for the good food!
Can you use yellow potatoes or does it have be russet?
Yellow potatoes should work just fine.
Everything you post tastes so good! I just made this and it took about 4.25 cups of milk for me to get the creamy texture I like and I cannot believe how simple it is to make. Thanks for posting!
This was the best potato soup we have ever made, and we have used many recipes. So creamy! We even used skim milk and didn’t have bacon, and it was still great!
Mmmmm I’m making this right now.. I don’t have any sour cream but I do have a little chicken broth; I like to add it to my cream of soups for a little less “milk”.. I’m adding a few dashes of onion and garlic powder too.. 🙂 Can’t wait, so hungry!
Tonight it is 36 degrees and snowing here in Northeast PA. This soup was just what the storm ordered. Delicious and easy!
Hi! Thank you for posting this soup! It is a nice quick meal to make for me and my boyfriend. Being that I’m vegetarian, I made some adjustments, but overall it’s a nice base recipe. The adjustments I made are as follows: no bacon (obviously, but the soup is delicious without it!), I substituted 1 cup of milk for vegetable broth, to ad a little flavor and nutrition, added a diced yellow onion and a few cloves of garlic, which I sautéed before mixing in with the potatoes and green onions. I also toss in a few spices (cayenne pepper for kick and parsley flakes). I substituted the sour cream for ranch dressing also, as my boyfriend prefers it. Anyhow, thank you again for this awesome recipe!
3 russet potatoes?
I have potatoes of all different sizes.
Is there maybe a total weight I should be aiming for?
Amy, you should aim for about 1 pound.
I used half the butter and milk added a can of cream potato and chicken stock. Used 5 potatoes boiled them first then put in soup. Used parsley and I ALSO ADDED MINCED GARLIC!!!!! Was so good
Made it tonight and it was delicious. Only downside it had was that it was too watery, so I think the next time I make it, I’ll use less milk. But it was very tasty other than that.
can this be done in the crockpot?
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.
Made this tonight using leftover cheese from Moe’s catering, a little Swiss and a little asiago… Lol Turned out great! Thank you for a great tasting simple recipe!
Tasty recipe and first time making a soup but very easy and so good. In regards to left overs what’s the best way to store it? Best way to reheat? And best way to give some of that creamy texture back? Right now it looks like chunky mashed potatoes. Unfortunately I was the only one that got to eat it fresh.
We reheated in the microwave and added a little milk as needed to thin it out. Hope that helps!
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