This loaded baked potato soup recipe simmers tender potatoes in a rich, creamy broth thickened with a simple roux, then tops every bowl with shredded cheddar, crispy bacon, sour cream, and green onion, just like a fully loaded baked potato in soup form. This easy comfort food recipe takes about 50 minutes and has remained one of the most beloved cold-weather dinners for how effortlessly it turns a few pantry staples into something genuinely warming and satisfying.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Category: Main dish, soup
Why You’ll Love This Loaded Baked Potato Soup
- This loaded baked potato soup recipe delivers all the flavor of a loaded baked potato in a cozy, spoonable format.
- A rich, creamy base that comes together with a simple roux, no fancy technique required.
- The toppings bar lets everyone customize their bowl exactly how they like it.
- A genuinely satisfying dinner for cold nights that reheats beautifully for leftovers.
Ingredients You’ll Need
- 4 russet potatoes, peeled and diced
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 5 cups shredded cheddar cheese, divided
- 1/2 cup bacon bits
- 1/4 cup sour cream
- 2 tbsp sliced green onion
- Salt and pepper, to taste
How to Make Loaded Baked Potato Soup
- Boil the diced potatoes until tender, about 15 minutes, then drain.
- Melt the butter in a large pot, whisk in the flour, and cook for 1 minute.
- Gradually whisk in the chicken broth and milk, cooking until thickened.
- Stir in the potatoes, heavy cream, and half of the cheddar cheese.
- Simmer for 10 minutes, seasoning with salt and pepper to taste.
- Ladle into bowls and top with the remaining cheddar, bacon bits, sour cream, and green onion.
Tips for the Best Loaded Baked Potato Soup
- Dice the potatoes evenly for this loaded baked potato soup recipe so they cook through at the same rate.
- Whisk the flour into the butter fully before adding liquid, to avoid lumps in the base.
- Mash a portion of the potatoes against the side of the pot for a thicker, creamier texture, if desired.
- Set out the toppings separately so everyone can build their bowl to their own taste.
Variations to Try
- Add corn or diced ham for extra heartiness.
- Use a combination of cheddar and Monterey Jack for a different cheese flavor.
- Swap heavy cream for half-and-half for a slightly lighter version.
How to Store It
Store in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Frequently Asked Questions
Can I make loaded baked potato soup ahead of time?
Yes, it reheats well and the flavor often improves the next day, making it a great make-ahead dinner.
Can I use a slow cooker for this recipe?
Yes, combine the potatoes, broth, and seasonings in a slow cooker on low for 6 hours, then stir in the cream and cheese near the end of cooking.
What potatoes work best for potato soup?
Russet potatoes are ideal since their starchy texture helps thicken the soup as they cook, giving it a naturally creamy body.
Can I freeze this soup?
Cream-based soups can separate slightly after freezing, so it’s best enjoyed fresh or refrigerated rather than frozen for the best texture.
Loaded Baked Potato Soup
Ingredients
Equipment
Method
- Step 1: Boil the diced potatoes until tender, about 15 minutes, then drain.
- Step 2: Melt butter, whisk in flour, and cook 1 minute.
- Tip: Whisk the flour in fully before adding liquid to avoid lumps.
- Step 3: Gradually whisk in broth and milk, cooking until thickened.
- Step 4: Stir in potatoes, heavy cream, and half the cheddar.
- Step 5: Simmer 10 minutes, seasoning with salt and pepper.
- Step 6: Top with remaining cheddar, bacon, sour cream, and green onion.