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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This is by far the best potato soup I have ever eaten. The only thing I added was some Frank’s Hot Sauce – not enough to be spicy but just to give it a little kick. Great recipe.
I just made this and it is delicious! I doubled it but made it exactly as the recipe states and I will most likely never change it. Thanks for a fantastic potato soup!
I love A Walk To Remember too. 🙂 This recipe is amazing! I was totally looking for a loaded baked potato soup to make for dinner that had simple ingredients.
this was as good as it looks ty
This was the best potato soup I ever ate! I instead cut the potatoes thicker than cubes and put bacon in the soup as well as on top
OMG! Best potato soup recipe ever! It turned out so thick and creamy, just the way I like it! By the time my husband and I got done we almost ate the whole pot 🙂 We added some green peppers and some frozen peas. Will be making this again!!
Being a Brit! I!me not sure i,m not sure what you mean by green onions. Are they like spring onions or scallions, or do you mean a regular cooking onion, would hate to spoil my soup.xxxxx
By green onions I mean spring onions or scallions.
The friendly guy at the meat counter wanted to know what I needed just 3 slices of bacon for….”loaded baked potato soup” of course!!!
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I don’t usually eat baked or mashed potatoes but I like roasted potatoes or potatoes in chowder, do you think is something that may be worth a try? Which dishes would you say the texture and flavors of this soup resemble the most?
Tiana, I honestly cannot say if this would be worth a try to your taste buds. I should let you know though that the potatoes in here are cubed and become very crumbly when bitten into, almost like a baked potato.
Just made your soup tonight for dinner and well there is none left!! It was a little thick but my family liked it that way! It was a five star dish!!!
I’m so glad! You can always thin it out with a bit of milk if needed.
I chose this recipe to make for 20 teenagers tonight and they cleaned a huge pot of it. I had to make something to work for gluten free (I used arrowroot flour) and vegetarian. Super simple and super delicious!!
What exactly do you do from home? I’m looking for stay at home work and would be interested to know how you managed to do that!
Deborah, this blog is my job that allows me to work from home.
What is your work from home job?
Yes, I work from home.
This is wonderful, I have been making the same soup for years. Now, for a little variation I like to add a packet of hidden valley ranch dip mix, and even sometimes I add a can of creme of celery soup for flavor and thicknesses. 🙂 Just a few ideas that you could try. 🙂
Made this last night for the first time and it was a HUGE SUCCESS !!!! The only thing I changed was I added a little more milk and added chicken broth to thin the soup out a little. Can’t wait to make it again 🙂
This has become a family favorite!!!!! My son even called home from college so he could make it for his friends! Thank you! <3
This was absolutely delicious! The only thing I did differently was I put some onions (like a slice or two) in the food processor and poured them in…amazing!!!
The color of this soup looks so natural and sure it gonna taste yummy to.And the way you explained how to make such a delicious dish is really cool mate.hope you come up with more dishes..!!!!!!
This sounds great! Was just wondering if, by bringing the milk to a boil, if that would not cause it to curdle. And I was planning on using half and half instead, would you recommend this change? Thx, Bob m.
There’s no need to worry about the milk curdling. As for the half and half, I’m not too sure about this substitution as I have not tried it in the recipe myself.