Loaded Baked Potato Soup

Every bowl of Loaded Baked Potato Soup has all the delicious stuff you’d put on a baked potato, and it’s ready to devour in under an hour.

Loaded baked potato soup in a white bowl.

Recipe ingredients:

Labeled loaded baked potato soup ingredients in various bowls.

Ingredient notes:

  • Russet potatoes: Plain old “baking potatoes” are the best for this soup because they have more starch. Some cooks make the soup with frozen shredded hash brown potatoes, too.
  • Sour cream: Baked potato soup tastes just as good with heavy cream or an equal amount of cream cheese.

Step-by-step instructions:

  1. First, cook the bacon. To do this, add the slices to a large pot or Dutch oven and cook it over medium heat until it’s crispy. Then take it out of the pot and place the cooked bacon on a few layers of paper towels. Once the bacon cools, you can crumble it up for garnishing the soup. Above all, don’t get rid of that bacon grease! Add the butter to the fat and let the butter melt.
    Bacon frying in a pan.
  2. Next, make the roux, which will keep the soup thick and creamy. Whisk the flour into the melted butter until smooth and beginning to brown, about 1 minute. Then add the milk, whisking constantly, to incorporate the milk into the roux. Keep whisking for 2 to 3 minutes, until the mixture thickens.
    Cream being poured into a silver pot.
  3. Next, add the potatoes, scallions, and a little salt and bring the liquid to a a boil. After the soup boils, turn the heat back down to low, cover the pot, and simmer until the potatoes are tender, about 15 to 20 minutes.
    Potatoes and green onion being added to loaded bake potato soup cooking in a silver pot.
  4. Once the potatoes are cooked, stir in the shredded cheese and sour cream. Then season to taste with salt and pepper. At this point, you can fine tune the consistency of the soup by adding a splash more milk, if you like.
    Shredded cheese being added to loaded baked potato soup cooking in a silver pot.
  5. Serve the soup piping hot, garnished with crumbled bacon, an extra sprinkle of cheese, and more chopped scallions or chives.

Recipe tips and varations:

  • Keep warm in the slow cooker: Get the soup ready on the stove, then keep it warm for company in the crockpot. Turn it to LOW while the party happens.
  • Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove over medium-low heat.
  • Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, if you want to freeze potato soup, don’t add the dairy. Store it in a freezer-safe container, label, date, and freeze. When you reheat the soup, go ahead and add the milk, cheese, and sour cream.
  • Ham: Substitute 4 ounces cooked diced ham for the bacon. Skip step 1, adding the ham with the potatoes in step 3.
  • Velveeta. Substitute 4 ounces (or more) Velveeta for the shredded cheese.

Loaded baked potato soup in two white bowls.

More delicious potato recipes:

Loaded baked potato soup in a white bowl.

Loaded Baked Potato Soup

Every bowl of Loaded Baked Potato Soup has all the delicious stuff you’d put on a baked potato, and it’s ready to devour in under an hour.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 438kcal
Author: Meggan Hill

Ingredients

  • 4 slices bacon
  • 1/4 cup butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 4 cups milk plus more as needed
  • 4 medium russet potatoes peeled and cut into 1/2-inch cubes (about 2 pounds, see note 1)
  • 2 scallions thinly sliced, plus more for garnish
  • Salt and freshly ground black pepper
  • 1 cup shredded cheddar cheese plus more for garnish
  • 1/2 cup sour cream (see note 2)

Instructions

  • In a Dutch oven or large stock pot over medium heat, add bacon and cook until crispy, about 6 to 8 minutes. Drain on paper towels, then crumble (use this to garnish the soup). Do not drain bacon fat.
  • To the Dutch oven, add butter and stir until melted. Whisk in flour until smooth and lightly browned, about 1 minute. Whisking constantly, add milk and cook until thickened, about 2 to 3 minutes.
  • Add potatoes, scallions, and 1/2 teaspoon salt and bring to boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 to 20 minutes. Stir in cheese, sour cream, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
  • Adjust the consistency of the soup with additional milk if desired. Serve hot garnished with crumbled bacon, more cheese, and more scallions if desired.

Notes

  1. Russet potatoes: Plain old “baking potatoes” are the best for this soup because they have more starch. Some cooks make the soup with frozen shredded hash brown potatoes, too.
  2. Sour cream: Baked potato soup tastes just as good with heavy cream or an equal amount of cream cheese.
  3. Keep warm in the slow cooker: Get the soup ready on the stove, then keep it warm for company in the crockpot. Turn it to LOW while the party happens.
  4. Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove over medium-low heat.
  5. Freezer: Soups with dairy may have a grainy texture and separate when you thaw them out. So, if you want to freeze potato soup, don’t add the dairy. Store it in a freezer-safe container, label, date, and freeze. When you reheat the soup, go ahead and add the milk, cheese, and sour cream.
  6. Ham: Substitute 4 ounces cooked diced ham for the bacon. Skip step 1, adding the ham with the potatoes in step 3.
  7. Velveeta. Substitute 4 ounces (or more) Velveeta for the shredded cheese.

Nutrition

Calories: 438kcal | Carbohydrates: 39g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 391mg | Potassium: 890mg | Fiber: 2g | Sugar: 10g | Vitamin A: 950IU | Vitamin C: 9mg | Calcium: 365mg | Iron: 2mg
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  1. Tamibiki

    Low sodium, flavor-able and easy to put together. My daughter said print this one. Perfect for a cool summer night.5 stars

  2. Lindsay

    This is by far the best I’ve ever had. I’ll make over and over!5 stars

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