Loaded Baked Potato Soup

Some soups are polite. This one is not. It’s thick enough to hold up a spoon, rich with cheese and smoky from bacon, and finished with all the things you’d pile onto a baked potato: sour cream, chives, extra cheddar and a good crack of black pepper.

What makes it special is how little it asks of you. There’s no roasting step, no special equipment and no long list of fiddly ingredients. Potatoes simmer in a creamy base, you mash a few of them right in the pot to thicken it and then you stir in the cheese. Twenty minutes of attention, and the rest is the stove doing its job.

It’s the kind of soup that makes a cold evening feel like a decent idea. Serve it with a slice of crusty bread, and dinner is done.

Why You’ll Love This Recipe

• Everything tastes like a loaded baked potato. Bacon, cheese, sour cream and green onions in every spoonful.
• One pot. Less cleanup, more time at the table.
• Naturally thick. Starchy potatoes thicken the soup, with no cream needed.
• Made from simple ingredients. Nothing here needs a special trip to the store.
• Easy to customize. Make it spicier, lighter or vegetarian.
• Great for leftovers. The flavor deepens overnight.

Which Potatoes Work Best?

The potato you choose affects the whole texture of the soup.

A mix of russet and Yukon Gold gives you the best of both: thick body and buttery flavor.

Ingredients

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For the soup

• 6 slices thick-cut bacon, chopped
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• ⅓ cup (42 g) all-purpose flour
• 4 cups (950 ml) chicken broth
• 2 cups (480 ml) whole milk
• 2½ lb (1.1 kg) russet or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1½ cups (150 g) shredded sharp cheddar cheese
• ½ cup (120 g) sour cream

To serve

• Extra shredded cheddar
• Crispy bacon
• Sliced green onions or chives
• A spoonful of sour cream

A few notes on the ingredients

Bacon. Cook it until crisp and keep a little of the fat, which flavors the whole soup. Set some aside for topping.

Flour. It thickens the soup and gives it body. Cook it for a minute so it loses its raw taste.

Potatoes. Cut them into even pieces so they cook at the same time. Smaller cubes soften faster.

Cheese. Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which can be coated with anti-caking powder.

Sour cream. Stir it in off the heat so it stays smooth instead of curdling.

Allergen note: this recipe contains milk, wheat and pork. Check labels on bacon and broth for other additives.

Equipment You’ll Need

• A large Dutch oven or heavy pot (5 to 6 quarts)
• A sharp knife and cutting board
• A vegetable peeler
• A wooden spoon and a whisk
• A potato masher or immersion blender
• A box grater
• A ladle
• Measuring cups and spoons

Instructions

1. Cook the bacon in a large pot over medium heat for 8 to 10 minutes, until crisp. Move it to a paper towel-lined plate and pour off all but 1 tablespoon of the fat.
2. Add the butter and onion to the pot and cook for 5 to 6 minutes, until soft and translucent. Add the garlic and cook for 1 minute.
3. Sprinkle in the flour and stir for 1 minute.
4. Slowly whisk in the broth and milk, scraping the bottom of the pot, until smooth.
5. Add the potatoes, salt, pepper and garlic powder. Bring to a gentle simmer, then cook partially covered for 15 to 20 minutes, stirring now and then, until the potatoes are very tender.
6. Mash some of the potatoes right in the pot with a potato masher until the soup reaches the thickness you like, leaving some chunks.
7. Reduce the heat to low. Stir in the cheese a handful at a time until melted.
8. Remove the pot from the heat and stir in the sour cream and half of the bacon. Taste and add salt and pepper.
9. Ladle into bowls and top with the remaining bacon, extra cheese, green onions and a spoonful of sour cream.

Tip: Don’t let the soup boil after you add the cheese and sour cream. High heat can make them separate and turn grainy.

How to Make Loaded Baked Potato Soup, Step by Step

This walkthrough shows what each stage should look like, so you can tell when you’re on track.

Step 1: Crisp the bacon. Cook it slowly over medium heat so the fat renders and the bacon turns crisp, not chewy. Reserve the fat in the pot.

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Step 2: Soften the onion and garlic. Cook them in butter and a little bacon fat until soft and fragrant. This builds the flavor base.

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Step 3: Make the roux. Stir in the flour and cook for a minute. It should look like a thick, pale paste.

Step 4: Whisk in the liquid. Add the broth and milk slowly, whisking, so no lumps form.

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Step 5: Add the potatoes and simmer. The potatoes should be fully tender, easy to pierce with a fork.

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Step 6: Mash to thicken. Press some potatoes against the side of the pot. This is what turns thin broth into a thick, hearty soup.

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Step 7: Melt in the cheese. Add the cheddar slowly over low heat, stirring until melted.

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Step 8: Finish with sour cream and bacon. Take the pot off the heat before stirring in the sour cream, so it stays smooth.

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Step 9: Top and serve. Add the classic toppings right before serving.

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Loaded Baked Potato Soup

A thick, creamy potato soup with crispy bacon, melted cheddar and sour cream, topped just like a loaded baked potato. Made in one pot in about 50 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 (unit: servings)

Course: Soup

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 6 slices thick-cut bacon chopped
• 3 tablespoons unsalted butter
• 1 medium yellow onion diced
• 3 garlic cloves minced
• ⅓ cup 42 g all-purpose flour
• 4 cups 950 ml chicken broth
• 2 cups 480 ml whole milk
• 2½ lb 1.1 kg russet or Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 1 teaspoon salt plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1½ cups 150 g shredded sharp cheddar cheese
• ½ cup 120 g sour cream
• Extra cheddar bacon, sliced green onions and sour cream, to serve

Equipment

• Large Dutch oven or heavy pot (5 to 6 quarts)
• Sharp knife and cutting board
• Vegetable peeler
• Wooden spoon and whisk
• Potato masher or immersion blender
• Box grater
• Ladle
• Measuring cups and spoons

Method

 

1. Cook the bacon in a large pot over medium heat for 8 to 10 minutes, until crisp. Move it to a paper towel-lined plate and pour off all but 1 tablespoon of the fat.
2. Add the butter and onion to the pot and cook for 5 to 6 minutes, until soft and translucent. Add the garlic and cook for 1 minute.
3. Sprinkle in the flour and stir for 1 minute.
4. Slowly whisk in the broth and milk, scraping the bottom of the pot, until smooth.
5. Add the potatoes, salt, pepper and garlic powder. Bring to a gentle simmer, then cook partially covered for 15 to 20 minutes, stirring now and then, until the potatoes are very tender.
6. Mash some of the potatoes right in the pot until the soup reaches the thickness you like, leaving some chunks.
7. Reduce the heat to low. Stir in the cheese a handful at a time until melted.
8. Remove the pot from the heat and stir in the sour cream and half of the bacon. Taste and adjust the salt and pepper.
9. Ladle into bowls and top with the remaining bacon, extra cheese, green onions and sour cream.

Notes

• Use russet or Yukon Gold potatoes for the best thickness and flavor.
• Mash some potatoes to thicken the soup instead of adding extra flour.
• Add the cheese over low heat and the sour cream off the heat to keep the soup smooth.
• Season at the end, since bacon, cheese and broth all add salt.
• Store in the fridge for up to 4 days. Reheat gently, with a splash of milk, to 165°F (74°C).
• For freezing, freeze the base before adding the cheese and sour cream, for up to 2 months.
• Contains milk, wheat and pork.

Pro Tips for the Best Potato Soup

• Cut the potatoes evenly. They’ll finish cooking together.
• Mash, don’t blend, if you like texture. Partly mashed soup stays hearty.
• Use an immersion blender for a smoother soup. Pulse only a few times.
• Shred your own cheese. It melts into a smoother, creamier soup.
• Add cheese off high heat. Gentle heat keeps it from turning grainy.
• Season at the end. Bacon, cheese and broth all add salt.
• Reheat gently. Use low heat and a splash of milk.
• Warm the milk first if you want to reduce the risk of curdling.
• Keep the toppings separate. They stay crisp and fresh.
• Make it a day ahead. The flavor gets even better overnight.

How Thick Should the Soup Be?

Nutrition Overview

These numbers are a rough estimate for one serving (the soup serves 6), including a modest amount of toppings. They change with the amount of cheese, bacon and sour cream you use, so treat them as a guide rather than a label.

How the choices change things

Allergen and dietary note: contains milk, wheat (in the flour) and pork. See the variations for lighter or vegetarian versions.

Recipe Variations

• Vegetarian. Skip the bacon, use vegetable broth and add a pinch of smoked paprika for smokiness.
• Lighter. Use 2% milk, less cheese and Greek yogurt in place of sour cream.
• Spicy. Add a diced jalapeño with the onion or a pinch of cayenne.
• Extra loaded. Add diced ham, chopped broccoli or roasted garlic.
• Gluten-free. Replace the flour with 2 tablespoons of cornstarch mixed with cold water, and check the broth label.
• Dairy-free. Use plant-based milk, dairy-free cheese and a plant-based sour cream, though the texture will differ.
• Slow cooker. Add everything except the dairy and bacon topping to a slow cooker and cook on low for 6 to 7 hours, then stir in the dairy.
• Smoky version. Use smoked cheddar or add a little smoked paprika.
• Chicken potato soup. Add 2 cups of shredded cooked chicken.

Troubleshooting: Fixing Common Problems

Quick Facts About Loaded Baked Potato Soup

How to Store, Freeze and Reheat

Fridge. Cool the soup within 2 hours and store it in an airtight container for up to 4 days. It will thicken as it sits.

Freezer. Potato soup with dairy can turn grainy after freezing. For the best results, freeze the soup base before adding the cheese and sour cream, for up to 2 months, then stir them in after reheating.

Reheating. Warm gently on the stovetop over low heat, stirring often, with a splash of milk or broth. Heat to 165°F (74°C). Avoid boiling.

Microwave. Heat in a covered bowl in short bursts, stirring in between.

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What to Serve With Potato Soup

• Crusty bread or garlic toast
• A simple green salad with a sharp vinaigrette
• Grilled cheese sandwiches
• Roasted broccoli or steamed green beans
• A crisp apple slaw
• A glass of cold apple cider or iced tea

FAQs

Final Thoughts

A good bowl of loaded baked potato soup is a quiet comfort. It’s warm, thick, salty and a little smoky, with a cool spoonful of sour cream melting into the middle. Make it once and you’ll start paying attention to the weather, hoping for a cold evening to justify it. If you try it, leave a comment below and tell me what you piled on top.