Craving something divinely creamy, cheesy, and absolutely worth it? Loaded Baked Potato Soup is the recipe to make tonight. Every bowl has all the delicious stuff you’d put on a baked potato, and it’s ready to devour in under an hour.
Serve a bowl of loaded potato soup with classic Spinach Salad for an easy—yet totally satisfying— soup-and-salad dinner. From classic Potato Leek Soup to surprisingly delightful Potato Chip Cookies, grab a potato peeler and see all my potato recipes!
More than likely, baked potato soup was invented as a tasty way to use up leftover baked potatoes. Whoever turned the spuds into a creamy soup was nothing short of genius! Today, however, it's such a popular recipe that people just don't want to wait for leftover potatoes anymore. Therefore this soup is made from scratch; every spoonful luxurious and indulgent.
Pour up a bowl, then top it with all your favorite loaded potato fixings. The recipe comes together like lightning on the stovetop for weeknight dinners.
In case you need to feed the masses, it's perfect for big, hungry crowds and small budgets. There’s also a way to make baked potato soup in a crockpot, too, in case you decide you can wait a little longer. Serve it with a fresh green salad, and you'll be the luckiest person on the block.
Making Loaded Baked Potato Soup for a crowd, or just to enjoy all week long? Just click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Loaded Baked Potato Soup Ingredients:
Bacon. Because what is a loaded baked potato without bacon? Applewood smoked, uncured…just pick your favorite bacon.
Butter and flour. AKA roux.
Milk. Whole milk works great, but so does any milk.
Russet potatoes. Plain old “baking potatoes” are the best for this soup, because they have higher starch. Some cooks make the soup with frozen shredded hash brown potatoes, too. That's up to you.
Scallions. Or chives. Cook with some, but hold some back for garnish.
Cheddar cheese. Shredded. Save some extra cheese for topping!
Sour cream. If you don’t want sour cream, baked potato soup tastes just as good with heavy cream, too--or an equal amount of cream cheese.
Salt and freshly ground black pepper.
How to make Baked Potato Soup:
In case you're curious, it's better than Chili’s, Wendy's or the Corner Bakery.... promise.
- 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.
- 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.
- 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.
- 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.
- Serve the soup piping hot, garnished with crumbled bacon, an extra sprinkle of cheese, and more chopped scallions or chives.
How to make Loaded Baked Potato Soup in a slow cooker:
A couple little switches make this soup more ideal for crockpots and slow cookers:
- Chicken broth. The potatoes will cook better over a long period of time in broth instead of milk. Use an equal amount of broth in place of milk. (You won't need the bacon grease.)
- A little heavy cream (6 to 8 ounces) will restore the soup’s creaminess once the potatoes are cooked.
- Bacon: You’ll also have to cook the bacon separately to get it nice and crisp.
If that sounds like too many changes, then another great option is to make the potato soup as-is on the stove. When you're ready, transfer it to a crock pot to keep warm for your party. After all, it’s a quick soup to make.
However, if you want to try slow cooker baked potato soup, here’s how:
- First, add the potatoes, scallions, broth, and some salt and pepper to the slow cooker. Then cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Next, in a medium saucepan, melt the butter over medium heat. Whisk in the flour, sour cream, and heavy cream until smooth, thickened, and bubbly. When the cooker is finished cooking the potatoes, add the flour/cream mixture to the potatoes and stir well.
- After that, just stir in the cheese. Then cover and cook on LOW for another 30 minutes.
- Before serving, adjust the seasoning with salt and pepper, and adjust the consistency with a splash of milk, if needed.
Other delicious potato soup add-ins:
- Crispy cooked chorizo. Crumbles of spicy chorizo would be just as great as bacon.
- Chives or scallions. Just like on a real baked potato.
- Crispy onions. Crispy fried onions on top? Don't mind at all.
- Shredded chicken. Make it a meal with shredded chicken.
- Velveeta. In place of shredded cheddar, a block of the meltingly delicious cheese makes it easy.
- Cream cheese. Cream cheese melts like a dream into the soup. Try it instead of sour cream.
- Queso fresco. This fresh crumbly cheese is simply fantastic on potato soup.
Reheating baked potato soup:
- On the stove, gently reheat leftover soup on low heat, stirring occasionally until the soup is piping hot.
- Thin with a splash of milk if desired.
Loaded Baked Potato Soup Recipe
- 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)
- 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
- 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.