Loaded Potato Soup Recipe takes all the flavors you know and love from a baked potato and channels them into an ultra creamy, cheesy, and deliciously flavored soup!
authorโs note
All the Flavor of a Baked Potato, in Soup Form!
Thereโs nothing more comforting to me than a cheesy baked potatoโฆ well, except maybe turning all those flavors into a big pot of loaded potato soup.
The first time I made this, I remember pulling it off the stove and thinking, โThis is exactly what I crave on a chilly day.โ Itโs warm, cheesy, and loaded up with all the good stuff, just like a baked potato but even better in one bowl.
This soup is filling, satisfying, and perfect once the weather cools down. I love serving it for family or friends because it feels hearty yet easy to share.
Loaded Potato Soup Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Potatoes (Yukon Gold + Red) | Russet potatoes work too, but theyโll be starchier. |
| Bacon | Turkey bacon or pancetta also works. Save some fat for cooking veggies! |
| Onion, Celery, Carrots, Garlic | Skip celery if youโre not a fan; add leeks for a twist. |
| Chicken Broth | Veggie broth works for vegetarian version (swap bacon for mushrooms). |
| Butter & Flour | Gluten-free flour blends also work. |
| Whole Milk | Half-and-half for richer soup, 2% for lighter. |
| Sour Cream | Greek yogurt for a lighter swap. |
| Cheddar Cheese | Always grate it yourself, pre-shredded wonโt melt as smoothly. |
Quick Tip
Mix red and Yukon gold potatoes for this soup. Yukon golds are sweet and buttery, while red potatoes are firmer with a mild, earthy taste. Together, they make an amazing flavor combination.ย
How To Make Loaded Potato Soup Recipe
- Cook Bacon: Fry until crisp, set aside, and keep a little fat in the pot.
- Sautรฉ Veggies: Cook onion, celery, carrot, and garlic in bacon fat until softened.
- Potatoes: Add potatoes, broth, and seasonings; simmer until tender, then mash a few.
- Cream Base: In another pot, whisk butter, flour, and milk until smooth, then stir into the soup.
- Finish: Mix in sour cream, cheese, bacon, and chives. Add toppings and enjoy!
Featured Comment
โIโm never using any other potato soup recipe again for the rest of my life! My husband called it โone of the best things Iโve ever cookedโ. Soup recipes that omit mirepoix are never going to match up. So delicious and filling!โ
โ Carly
Storage
Leftovers?
- Because this Loaded Potato Soup Recipe is cream-based it is not a great candidate for freezing. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation.
- To reheat leftovers: Add leftover Potato Soup to a pot and slowly increase the heat while stirring frequently. Donโt boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle.
More Delicious Soup Recipes:
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Potato Broccoli Cheese Soup
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Creamy Vegetable Soup
Dinner
Crockpot Chili
Soups And Stews
Chicken and Rice Soup Recipe
Loaded Potato Soup Recipe
Video
Equipment
Ingredients
- 2 pounds cubed potatoes 6-1/2 cups, I love a mix of red and Yukon gold potatoes
- 1 small yellow onion diced, 1 cup
- 2 stalks celery diced, 3/4 cup
- 1 to 2 large carrots diced, 1 cup
- 2 teaspoons minced garlic 3 cloves
- 1 (12-ounce) package bacon 12 slices of bacon
- Salt and pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/16 teaspoon ground cayenne pepper optional
- 6 cups chicken stock or broth
- 11 tablespoons unsalted butter 2/3 cup
- 3/4 cup all-purpose flour
- 4 cups whole milk divided
- 1 cup sour cream 8 ounces, I use reduced fat/lite
- 2-1/2 cups sharp Cheddar cheese divided
- 1/4 cup Fresh chives or green onions, optional
Instructionsย
- Wash the potatoes and peel if desired (leaving the peel on adds texture and flavor). Cut into 1/2-inch cubes. Dice the onion, celery, and carrot, and mince the garlic. Thinly slice the cold bacon with a sharp knife.
- In a large pot over medium heat, cook the bacon to your desired crispness, about 6โ10 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.
- Drain all the bacon fat except 3 tablespoons. Pour the fat into a foil-lined bowl, then wipe the pot. Measure 3 tablespoons of fat from the bowl and return it to the pot. Discard or save the foil for later use.
- Add onion, celery, and carrot to the pot and sautรฉ over medium heat for 5โ7 minutes, stirring frequently. Add garlic in the last 30 seconds. Add diced potatoes and toss to coat. Stir in 1/2 teaspoon each of salt and pepper, along with thyme, oregano, and cayenne pepper. Toss to coat and cook for 1 minute.
- Cover with chicken stock and bring to a boil. Reduce heat and simmer for about 10 minutes, or until potatoes are tender. See note 1 for crockpot instructions.
- Mash some of the tender potatoes with a potato masher, leaving some chunks.
- In another pot, melt butter over medium heat. Slowly whisk in the flour until smooth and cook for 1 minute. Gradually add 2 cups (463g) of milk, whisking until thickened. Add remaining 2 cups (463g) of milk, whisking until thickened again. Season with salt and pepper (I add 1/2 teaspoon of each, but adjust to taste).
- Pour the cream mixture into the soup and stir until thickened, about 5 minutes. Reduce heat to low and stir in the sour cream, chives or green onions, 2 cups (193g) cheese, and half the bacon. Stir until the cheese melts.
- Top each bowl with 1/2 cup of the remaining cheese, the remaining bacon, and additional chives or green onions if desired. Enjoy warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this soup tonight, followed recipe exactly, used crockpot. The soup was incredibly good & creamy! However, Iโm not sure if I would make it again because it was a LOT of work. It took 1 1/2 hours for prep, & thenโฆmore time cooking the roux at the end & grating all the cheese. 6 hours in crockpot (6 qt) on Low was perfect. My kitchen was a huge mess after making this soup. But all of us enjoyed it. There is a lot left over. This recipe makes a LOT!
Yay! Iโm so happy this loaded potato soup was a hit! Thanks Kathy!
Hi Chelseaโฆ Iโll be making this tomorrow, in crockpot. You said to follow steps 1-5, so do I bring the soup to a boil first, THEN pour it into the crockpot? Cook on low for 5-7 hours? Thanks in advance!
Yep! I hope you love it Kathy! ๐
Can I substitute Greek yogurt for the sour cream?
Iโm not sure that would work super well in this recipe. Iโd try low fat or fat free sour cream instead!
I made this soup, absolutely delicious, sad part is I only made 1/2 batch. I will make it again and share with my friends.;)
Iโm so happy this loaded potato soup recipe was a hit! Thanks Diane!
Iโm never using any other potato soup recipe again for the rest of my life! My husband called it โone of the best things Iโve ever cookedโ. Soup recipes that omit mirepoix are never going to match up. So delicious and filling!
STOP!! This is the best comment! I am so thrilled to hear this! Thank you so much Carly! ๐
Best yet, easy to make. Wonderful flavors
So happy to hear that! ๐
You call it Baked Potato Soup yet you boil the potatoes, is this an error? A baked potato gives it more flavour.
Not an error!
I LOVED this soup. I didnโt have sharp cheese, so I used mild. We donโt like celery, so I left it out. I could probably have made 2 packs of bacon with my family. Great recipe.
Iโm so happy you guys loved this Potato Soup! Thanks Elizabeth! ๐
Made the potato soup recipe (in the crockpot) today and WOW. Wonderful soup. My husband couldnโt stop eating it! I will definitely make this again.
THANK YOU!
I am so happy to hear this! Thanks Carol! ๐