Your favorite side is now the main course with this Loaded Baked Potato Soup recipe! Creamy, flavorful soup loaded with tender pieces of potatoes, then topped with everything you dream of on a perfect baked potato. There’s nothing quite as comforting as a bowl of this soup!
When the days begin to cool down, I am on the hunt for comforting recipes. This soup ticks all the boxes. It’s filling, layered with ultra-savory flavor, but won’t have you laying in a food coma for the rest of the night. What a win!
To top it all off (pun incoming), just look at all those gorgeous toppings you get to load each bowl up with. It truly feels like a steakhouse experience! So, sir/madam, what will you be having on your soup tonight? Loaded? You got it!
Ingredients
- Potatoes – Russet potatoes are best for this recipe, but you can use yellow potatoes instead.
- Bacon – I grabbed some thick-cut applewood bacon. Use any type/flavor you like best!
- Butter – Or your favorite cooking oil, such as olive oil or coconut oil.
- Onion – Yellow or white onion.
- Garlic – As much or little as you like. Freshly minced or jarred.
- Flour – If you’d like to go the gluten-free route, stir in a slurry of 1 tbsp cornstarch plus 1 tbsp water in step 6 before adding the sour cream. Stir well to make sure the soup is properly thickened and smooth.
- Milk – Any type you like- even (unsweetened) dairy alternatives!
- Chicken broth – I found a lovely roasted garlic chicken broth, but any type of broth will work! veggie, beef; you name it.
- Cheddar – I called for the crowd-favorite, medium cheddar. Mild or sharp will work too. Not a fan? Try Colby, Gouda, Monterey Jack, Edam, Gruyere, or Cantal instead!
- Sour cream – Or Greek Yogurt.
- Salt & pepper – Season to taste. like any good loaded baked potato, I highly reccommend freshly cracked pepper.
- Green onion – Freshly chopped to top your soup at the end.
How to make loaded baked potato soup
- Potatoes: Add the potatoes to a large stockpot and cover them with water. Generously salt the water and bring the pot to a boil. Cook for about 10 minutes, or until the potatoes are easily pierced with a fork. Drain and set aside.
- Bacon: Add the bacon to a large dutch oven or soup pot over medium-high heat. Cook, stirring occasionally until the bacon is browned and crisped to your liking. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
- Onion & garlic: Remove all but 2 tbsp of the bacon fat from the pot. Add the butter to the pot and melt, then stir in the onion. Cook for 2-3 minutes until the onion browns slightly, then add the garlic. Cook the garlic for about 1 minute.
- Flour & liquids: Add the flour to the pot and stir well to make sure the flour is smooth. Let it cook for another minute. Whisk in the milk, 1 cup at a time, stirring until completely smooth before adding more, then whisk in the chicken broth.
- Cheese & sour cream: Add the potatoes and half of the cooked bacon to the pot, then bring everything to a boil. Reduce the heat to a simmer, cover, and cook for 5 minutes. Remove the lid and stir in 1 cup of the cheese until completely melted and smooth, then stir in the sour cream.
- Season & serve: Taste for salt and pepper and season as needed. Use your whisk, in a mashing motion, to break up the potatoes until the soup has reached your desired consistency. Top with the remaining cheddar cheese and bacon, the green onion, and a dollop of sour cream to serve.
FAQ
We all know russet potatoes are the perfect option for a loaded baked potato, but you can have a little liberty with this recipe. Yellow/ Yukon gold potatoes will give a similar taste and texture. Waxy potatoes such as fingerling, baby potatoes, and creamers will hold their shape nicely, but will not give off as much starch and will result in a thinner broth. If that sounds up your alley, go for waxy!
For sure! There are a few adjustments to make. Unsweetened non-dairy milks such as coconut, cashew, or oat are great options. You can also buy dairy-free unsweetened yogurt to use instead of sour cream. Lastly, check the plant-based refrigerated section of your grocery store for vegan cheddar.
Some people like their soups extra thick, and some want theirs thinner. This soup is really easy to adjust!
I’ve used the classic list of loaded baked potato toppings, but you can do whatever you like. Give these ideas a try: Roasted corn, hot peppers, herbs, tomatoes, broccoli, beans, caramelized mushrooms and/or onions, black olives, tortilla strips, hot sauce, shredded chicken, pork, or beef.
How to store leftovers
If you anticipate leftovers, I suggest only putting toppings on each individual serving rather than the whole pot. Transfer leftover soup to an airtight container and store in the fridge for 3-4 days. You can also store it in the freezer for up to 6 months.
To reheat your soup, you can use the microwave, heating the soup at 30 sec to 1-minute intervals, and stirring in between, until the soup is heated through. You can also reheat the soup on your stovetop over medium-high heat until heated through. This soup tends to be thicker the next day, so feel free to stir in some chicken broth to thin it out.
Loving this easy dinner? Try these:
Loaded Baked Potato Soup
Ingredients
- 2 lbs russet potatoes peeled and cubed to bite-sized pieces
- 6 slices bacon thick-cut, diced
- 2 tbsp butter unsalted
- 1 medium yellow onion grated
- 2 cloves garlic minced
- 1/4 cup flour* all-purpose
- 2 cups milk any type**
- 3 cups chicken broth any type- I used a roasted garlic flavor
- 1 1/2 cups medium cheddar cheese shredded
- 1 cup sour cream or Greek yogurt
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste, freshly cracked
- 2 tbsp green onion thinly sliced, to serve
Instructions
- Add the potatoes to a large stockpot and cover them with water. Generously salt the water and bring the pot to a boil. Cook for about 10 minutes, or until the potatoes are easily pierced with a fork. Drain and set aside.
- Add the bacon to a large dutch oven or soup pot over medium-high heat. Cook, stirring occasionally until the bacon is browned and crisped to your liking. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
- Remove all but 2 tbsp of the bacon fat from the pot. Add the butter to the pot and melt, then stir in the onion. Cook for 2-3 minutes until the onion browns slightly, then add the garlic. Cook the garlic for about 1 minute.
- Add the flour to the pot and stir well to make sure the flour is smooth. Let it cook for another minute. Whisk in the milk, 1 cup at a time, stirring until completely smooth before adding more, then whisk in the chicken broth.
- Add the potatoes and half of the cooked bacon to the pot, then bring everything to a boil. Reduce the heat to a simmer, cover, and cook for 5 minutes. Remove the lid and stir in 1 cup of the cheese until completely melted and smooth, then stir in the sour cream.
- Taste for salt and pepper and season as needed. Use your whisk, in a mashing motion, to break up the potatoes until the soup has reached your desired consistency. Top with the remaining cheddar cheese and bacon, the green onion, and a dollop of sour cream to serve.
Delicious! Thanks for a great recipe! I followed it as written and am delighted with the results