This easy loaded baked potato soup recipe is simple to make, thick, creamy, and hearty. All your favorite baked potato flavors are packed into this comforting and warming meal!
While this baked potato soup is creamy, it doesn't actually contain any heavy cream. I used whole (3%) milk, some flour to thicken it, and then a bit of sour cream at the end for taste. I also opted against actually baking the potatoes for this recipe. Techniques for making this popular recipe vary, but I find it easier to just get on with the soup and cook it all in one pot in one go. I always go with the simpler option if the taste is there!
I'm a big fan of using bacon to enhance the flavor in dishes. Instead of using butter or oil in this recipe, I use the leftover bacon grease after crisping up the bacon.
As the weather gets cooler, I hope this soup will become a staple for you!
Creamy loaded baked potato soup toppings:
- Shredded cheddar (I bought a sharp cheddar and grated it myself)
- Sour cream
This soup definitely eats like a meal, but some sourdough bread would be the perfect thing to serve it with if you're looking for something else. Or a side salad since this soup is pretty rich. 🙂
What kind of potatoes do I use?
I prefer using Russet (baking) potatoes in this soup because they're starchy and help thicken the soup nicely. They also fall apart fairly easily, which is good for soups I find. I peeled them, but you could always scrub them and skip the peeling step (totally up to you).
- Reheating tip: When reheating this creamy baked potato soup, do it on a low heat, and you will likely need to add some more chicken broth because as the potatoes continue to release starch the longer the soup sits, the more it will thicken up. I'd keep this soup for max 4-5 days in the fridge.
- Can I freeze this soup? This soup is ok frozen, but I do find that freezing potato soups can make them a little grainy when reheated (reheat on low heat).
- To give this soup more texture, I like mashing the potatoes a little bit (I just use my potato masher and do it right in the pot), but you can skip that step if you want them to be more intact.
- Want to add a little heat? Add a generous pinch of cayenne pepper or some red pepper flakes.
- You could always add some ham or cooked shredded/rotisserie chicken if you want more protein in here.
You may also like my Bacon Ranch Mashed Potatoes.
More soup recipes you may like:
- Zuppa Toscana (Sausage, Bacon, Potato, and Kale Soup)
- Cheesy Potato Soup
- Broccoli Cheddar Soup Recipe
- Easy Potato Leek Soup
I hope you'll enjoy this loaded potato soup recipe! Questions? Leave me a comment below.
Easy Baked Potato Soup
- 6 strips bacon cut into small pieces
- 1/2 medium onion chopped
- 4 large Russet potatoes diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic minced
- 3/4 cup grated cheddar cheese or more to taste
- 3/4 cup sour cream or more to taste
- Salt & pepper to taste
- Scallions chopped, to taste
- Cut up the bacon and add it to a soup pot (I use kitchen shears to make this job easy). Fry the bacon over medium-high heat until it's nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. You can peel the potatoes like I did, or scrub them and leave them unpeeled if you prefer.
- Once the bacon is done, take it out of the pot and set it aside. I like to leave about half the bacon fat in the pot, about 2 tablespoons or so (it's fine to eyeball it). Discard the rest of the bacon fat or reserve it to use in another recipe.
- Add the onion to the pot and sauté it for 5 minutes.
- Stir in the flour and cook it for about a minute.
- Whisk the milk in slowly until the flour has nicely melted into it and there's no clumps.
- Add the chicken broth, garlic, and potatoes. Increase the heat to high. Scrape up any brown bits from the bottom of the pot. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly ajar. Let the soup simmer for 20 minutes (you want it to be simmering fairly gently).
- While the soup's cooking, get the cheddar, scallions, and sour cream ready.
- The potatoes should be quite fall-apart tender by now. I like to take my potato masher and mash the potatoes a little bit right in the pot, but if you want to leave the potatoes as-is, that's fine too.
- Stir in the sour cream and most of the cheddar and bacon (I reserve some to top the soup with). Season the soup with salt & pepper as needed. Top each bowl with the scallions and remaining cheddar and bacon.
- If at any point the soup is too thick for you (especially when reheating it), add in some chicken broth slowly until your desired consistency is reached.
- I suggest reheating this soup on a low heat and stirring it often. The potatoes can cement on the bottom if the heat is too high.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.