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This loaded baked potato soup combines all the baked potato goodness you love in one cozy bowl. It’s creamy, filling, and super simple to make in one pot.
We all love the creamy comfort of a potato soup and the heartiness of a baked potato.
And this loaded potato soup recipe? It gives you the best of both worlds without ever needing to preheat the oven or use multiple pots and pans!
This baked potato soup is packed with all your favorite baked potato toppings, perfect for the holidays, chilly nights, or whenever you need a hug for your stomach.
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Save time and effort with our weeknight-favorite chicken egg roll in a bowl and skillet bacon mac and cheese!
Why You’ll Love This Loaded Baked Potato Soup Recipe
- This easy baked potato soup cooks in just one pot, giving you all the comfort of a loaded baked potato without the hassle.
- You can tweak this loaded baked potato soup recipe to be as light or as hearty as you like.
- Creamy and packed with layers of flavor, this loaded potato soup is sure to wow any crowd.
Ingredients
Potatoes– This easy loaded potato soup is made with starchy Russet potatoes for that comfortingly thick consistency.
Milk and chicken broth– The creamy and savory base of our baked potato soup.
Sour cream– Lends creaminess, richness, and a delightful tang to the savory comfort food.
All-purpose flour– Helps thicken the soup.
Bacon – Frozen bacon strips are easier to slice!
Onion and garlic– Basic aromatics to add dimension to our loaded baked potato soup. Feel free to use yellow onion (or any onion you like) and increase the amount of garlic cloves.
Salt and black pepper– Add your favorite seasonings and spices and make this creative take on baked potato your own!
Green onions and shredded cheddar cheese– Classic baked potato toppings. Read on for some fun options if you want to try something new.
Ingredient Substitutions For Loaded Potato Soup Recipe
Butter
The bacon fat adds so much flavor to this easy baked potato soup, but you can also cook your aromatics in unsalted butter.
Smoked Sausage
Bacon is the obvious meat choice for that familiar baked potato flavor, but it’s not your only option. Smoked sausage will be just as good!
Must-Try Toppings
The classic toppings are great, but switching things up can be even better.
Vinegar chips, roasted chickpeas, ancho chili powder, and goat cheese bring a delicious contrast to this comforting potato soup.
Tips For Making This Recipe
Make the Soup Thicker
You can mash the potatoes a bit to thicken the loaded baked potato soup. Just use a potato masher right in the pot.
Microwave the Potatoes
To cut the soup’s cook time, microwave the potatoes beforehand. Pierce them with a fork and microwave for 12 minutes.
Storage Tips
You can keep leftover baked potato soup in the fridge for up to 4 days in an airtight container. Just reheat it gently on the stove, stirring often. You can also freeze it for up to 3 months. Do note that it might get a little grainy, but it will still taste great!
Baked Potato Soup Recipe FAQs
What are the common mistakes in making potato soup?
Common mistakes when making potato soup include cutting the potatoes unevenly, which causes them to cook at different times. Another is adding dairy (milk, heavy cream, or half-and-half) too early, which can lead to a lumpy or grainy soup texture!
Is a loaded baked potato healthy for you?
It depends. A loaded baked potato can be high in calories since classic toppings like cheese, sour cream, butter, and bacon are pretty rich. Enjoy it in moderation, or make your baked potato healthier with toppings like corn, tomatoes, black beans, ground turkey, or broccoli.
What is the best type of potato for soup?
Russet potatoes are best for potato soup because their high starch content creates a smooth, creamy texture. If you prefer a chunkier soup, red potatoes are a great option, as they hold their shape well during cooking.
Should you peel potatoes for soup?
You can skip peeling the potatoes if you like a more rustic texture and flavor in your soup. We peeled ours for this loaded baked potato soup since we prefer a smoother consistency.
Why is my potato soup gummy?
Your potato soup can turn gummy if the potatoes are over-processed. Blending or mashing them too much releases extra starch, which thickens the soup but can also make it gluey.
More Delicious Soup Recipes
- Stovetop Chicken Noodle Soup
- Crockpot Tortellini Soup with Cream Cheese
- Efo Riro
- Stovetop Chicken and Dumplings
- Harvest Pumpkin Soup
I found this recipe for Grandma’s Slow Cooker Beef and Vegetable Soup that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Loaded Baked Potato Soup
Equipment
Ingredients
- 4 potatoes, cubed and peeled
- 3 cups milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 3 tbsp flour
- 6 bacon strips
- 1 onion, finely diced
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- 2 tbsp green onions, chopped
- Shredded cheddar cheese for serving
Instructions
- Chop the bacon and cook it in a pot over medium-high heat for 10 minutes, or until crispy. Transfer to a paper towel-lined plate to drain, but leave the bacon grease in the pot.
- Add the onion to the pot with the bacon grease and cook until soft and translucent, around 5 minutes.
- Stir in the flour and cook it for 1 minute. Then, slowly pour in the milk, stirring continuously until the mixture is lump-free and the flour is fully incorporated.
- Pour in the chicken broth and add the potatoes and garlic. Stir well.
- Increase the heat to high. Once your loaded baked potato soup is almost boiling, reduce the heat, cover the pot, and leave the lid slightly ajar. Simmer for 20 minutes or until the potatoes are fall-apart tender.
- Stir in the sour cream and season with salt and black pepper. You can also add some shredded cheddar.
- Add the bacon pieces back into the pot and stir. Don’t forget to save some bacon pieces for topping.
- Ladle your baked potato soup into a bowl, then top it with bacon bits, sour cream, green onions, and shredded cheddar cheese. Enjoy!
Notes
- You can mash the potatoes a bit to thicken the loaded baked potato soup. Just use a potato masher right in the pot.
- To cut the soup’s cook time, microwave the potatoes beforehand. Pierce them with a fork and microwave for 12 minutes.
- You can keep leftover baked potato soup in the fridge for up to 4 days in an airtight container. Just reheat it gently on the stove, stirring often. You can also freeze it for up to 3 months. Do note that it might get a little grainy, but it will still taste great!
Nutrition
PIN FOR LATER!
