Loaded Baked Potato Soup is a family favorite and it’s one of the most comforting soup you can make on a cold day.
This creamy soup is loaded with potatoes, salty bacon, melty cheddar cheese and a buttery milk base the whole family will love. This is also a great recipe if you’re looking to feed a crowd on a budget.
This is the best soup and you need to give this recipe a try the next time you’re in the mood for a hearty meal.
Ingredients you will need
Meat: Thick cut bacon
Vegetables: Russet Potatoes, yellow onion, fresh garlic
Dairy: Sharp cheddar cheese and sour cream
Liquids: Whole milk or skim milk (for less fat), chicken stock or vegetable broth
Toppings: Crispy bacon, cheddar cheese, green onions or chives
Seasonings: Potato Slayer, garlic powder and black pepper
Roux: Butter and all purpose flour
How to make Loaded Baked Potato Soup
Start by washing 4 large potatoes with a potato scrubber. Poke holes in the potatoes with a fork then bake them at 425° F for an hour, until softened. If you have leftover baked potatoes, you just saved yourself some time!
Cook bacon in a dutch oven or large pot over medium heat. Remove once the bacon is crispy then leave in all of bacon grease in the dutch oven.
Toss in 3 tbsp butter and a diced onion into the dutch oven then let it cook for 5 minutes until softened.
Add minced garlic then let it cook for 1 minute until fragrant. Mix in the flour then stir until smooth.
Slowly pour in the chicken broth, milk and heavy cream.
Add 2 tbsp of Potato Slayer seasoning then stir well. As an alternative, you can add a blend of salt, black pepper, garlic powder and onion powder.
Scoop out the inside of the potatoes from baked potatoes then add them into the dutch oven.
Optional: if you want creamier soup, take 2 of the 4 potatoes and run them through a potato masher or potato ricer. You can also us an immersion blender then add the potato chunks in after it’s been blended.
Simmer on low heat for 10-15 minutes. Add ¾ lb chopped bacon and ⅔ cup sour cream the last 5 mins.
Serve the creamy potato soup warm and top with extra cheese, a dollop of sour cream, bacon bits and finely cut chives
FAQs for Loaded Baked Potato Soup
What type of potatoes should I use?
Russet Potatoes, Yukon golds, red potatoes are the best potatoes to use.
How long is Loaded Baked Potato Soup good for?
If you happen have leftovers, you can store them in an airtight container and refrigerated for 2-3 days.
Are there different ways to cook the soup?
You can also make creamy loaded baked potato soup in a slow cooker /crock pot or an instant pot. For this adjustment, add in uncooked peeled and cubed potatoes with all of the ingredients then cook them on low until the potatoes are softened.
Looking for other delicious family friendly meals?
Be sure to give some of my other family favorites a try!
Creamy Sausage Tortellini Soup – This hearty soup takes 20 minutes to make and it has great flavor the whole family will love. Sweet Italian sausage, creamy broth and cheesy tortellini for the perfect bite!
Cajun Chicken Alfredo: Blackened chicken with a little spicy smothered in creamy Alfredo. This is by far one of my most popular recipes and it’s a family favorite meals to enjoy on a busy weeknight.
Smoked Marry Me Chicken: This easy recipe is a perfect weeknight meal and will quickly become a family go-to. Juicy chicken covered in a creamy sauce served over pasta.Print
- 4 large russet potoates or gold potatoes
- 1 pound of bacon
- 3 tbsp butter
- 1 medium yellow onion
- 3 cloves minced garlic
- ¼ cup flour
- 4 cups of chicken broth
- 2 cups of 2% milk
- ⅔ cup heavy cream
- 2 tbsp potato slayer
- ⅔ cup sour cream
- Cook bacon in a dutch oven and remove once crispy. Leave in all of bacon grease.
- Add 3 tbsp of butter and a diced onion then let it cook for 5 minutes until softened.
- Add minced garlic and let it cook for 1 minute. Add flour then stir until smooth.
- Slowly pour in chicken broth, milk, heavy cream and 2 tbsp of Potato Slayer then stir well.
- Scoop out the inside potato from baked potatoes then add them into the dutch oven. Optional: if you have a potato ricer, rice 2 of the 4 potatoes for creamier soup
- Simmer for 10-15 minutes. Add ¾ lb chopped bacon and ⅔ cup sour cream the last 5 mins.
- Serve warm and Top with cheddar cheese, sour cream, bacon and finely cut chives
- Add extra bacon or ground beef if you want more of a meaty bite.
- Rice the potatoes for a more creamy soup consistency.
- Make sure to include the bacon grease from the bacon. This adds a ton of flavor to the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Soup
- Cuisine: American