This loaded baked potato soup is rich, creamy and packed with all the flavors of a classic loaded baked potato!
Made with tender gold potatoes, crispy bacon, sharp cheddar cheese and a creamy broth, this hearty soup is the ultimate comfort food for a chilly night.
Finish each bowl with green onions or chives, a dollop of sour cream, and your favorite toppings for a cozy meal the whole family will love.
This creamy potato soup recipe uses simple ingredients and comes together in one pot, making it a great way to enjoy all the delicious flavors of a loaded baked potato without turning on the oven.
Why We Love This Recipe
- Rich and creamy: Half-and-half, flavorful chicken stock and tender potatoes create a creamy texture that makes every spoonful insanely soothing.
- Classic loaded baked potato flavors: It literally tastes like a loaded baked potato that you eat with a spoon!
- Easy one-pot meal: Everything comes together in a large pot or Dutch oven, so there’s less cleanup after dinner.
- Simple ingredients: You don’t need anything fancy to make this comforting soup. Pantry staples and a few fresh ingredients are all it takes.
- Easy to customize: Add leftover ham, extra cheese, or your favorite potato toppings to make this soup your own.
- Perfect for meal prep: This hearty soup tastes great reheated, making leftover soup an easy lunch or dinner throughout the week.
Ingredients
- Yukon gold potatoes
- Chicken stock
- Half-and-half
- Sharp cheddar cheese
- Sour cream
- White or yellow onion
- All purpose flour
- Bacon
- Butter
- Fresh garlic
- Salt
- Black pepper
- Cayenne pepper
How to Make Loaded Potato Soup
Cook the Bacon
Dice the bacon before you fry it and it will take less time. Once the diced bacon is crispy, remove it from the pan and set it aside.
Make the Roux
Melt the butter in a stock pot or Dutch oven. Then, saute the onions and garlic in the butter until they’re soft and sizzling. Now, stir in the flour until the mixture bubbles. This is the roux that will help thicken up the soup.
Boil the Potatoes
Peel and dice your potatoes and put them into the pot with the onions and garlic. Then, pour in the chicken stock, half-and-half and seasonings. Now, bring the whole thing to a boil and let it go until the potatoes are tender. This should take about 10 minutes.
Blend the Soup
Once the potatoes are tender, lower the heat and use an immersion blender to puree the soup. Some people like to leave some texture and others like it completely smooth, and it’s totally up to you.
Finish the Soup
Once you have blended the soup to your desired consistency, finish it with the grated cheddar cheese, sour cream and cooked bacon.
Make Ahead and Storage Instructions
This recipe can be prepared up to several days in advance. Allow it to cool to room temperature and then store it in an airtight container in the refrigerator.
Reheat the soup in a pot over medium-low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, stirring halfway through.
If the soup thickened in the refrigerator, add a splash of chicken broth, stock or milk to loosen it up.
Tips for Success
- Cut the potatoes evenly: Cut the potatoes into uniform pieces or small cubes so they cook evenly. The smaller the pieces, the faster they’ll cook.
- Thicken the soup properly: Sprinkle flour over the cooked onions and stir well to create a roux before adding the broth. This helps produce a thick, velvety soup.
- Blend to your preferred consistency: For a chunkier soup, leave some potatoes intact. If you like it completely smooth, blend until there are no more potato chunks.
- Use freshly shredded cheese: Sharp cheddar cheese melts more smoothly when freshly shredded. Pre-shredded cheese can work, but its added anti-caking ingredients may make the soup slightly less smooth.
- Season as you go: Taste the soup before serving and adjust the salt and black pepper as needed. Bacon and cheese already contribute plenty of salt.
- Save the toppings for last: Add crispy bacon, green onions, shredded cheese, and a dollop of sour cream just before serving for the best flavor and texture.
What are the best potatoes to use for potato soup?
The best potatoes for potato soup depend on whether you prefer a thick, creamy soup or one with distinct chunks of potato. Different types of potatoes have different starch levels, which affect how the soup thickens and feels.
Yukon Gold potatoes. These are my first choice for potato soup. They have a naturally buttery flavor and a creamy consistency, making them a great choice if you want a velvety soup with potatoes that hold their shape a little better.
Russet potatoes. Another solid option for creating the classic baked potato flavor. They’re high in starch, which helps thicken the broth naturally. They also break down easily when blended, making them nice for a rich, creamy texture.
Red potatoes. These potatoes are waxier and hold their shape well during cooking. They’re best if you prefer a chunkier soup with clearly defined pieces of potato rather than a thick, blended consistency.
Can I freeze this soup?
You can freeze potato soup, but the texture may change slightly after thawing. Soups made with heavy cream, whole milk and cheese can sometimes separate, and potatoes may become grainy or mealy after freezing. For best results, freeze this soup before you add the cheese or sour cream.
Store it properly in silicone soup molds or freezer bags with the air squeezed out. When you’re ready to serve, thaw the soup overnight in the refrigerator. Reheat it gently in a soup pot, then stir in the sour cream and cheese until smooth and creamy.
If you’ve already made the complete recipe, you can still freeze it. Just be aware that the creamy texture might not be quite the same after reheating.
Can I make this soup in a slow cooker?
Yes! A slow cooker is a great option when you want to prepare this cozy soup with minimal hands-on cooking time.
- Cook the bacon in a separate pan and set aside. You’ll also want to saute the onions and garlic in the butter beforehand.
- To the crock pot, add the diced potatoes, flour, sautéed onion and garlic, half-and-half and chicken stock to the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender. Cooking times vary by slow cooker and potato size.
- Blend a portion of the cooked potatoes with an immersion blender.
- Add the sour cream and shredded cheddar cheese during the final 20 to 30 minutes of cooking, using low heat and stirring until melted.
- Add the cooked bacon before you serve the soup.
What if I don’t have an immersion blender?
Without an immersion blender, the best option is to use a regular blender or food processor. Carefully transfer some or all of the soup mixture to a blender using a ladle and puree to the desired consistency.
Another option is to use a potato masher and do it by hand.
When you make this loaded baked potato soup recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cozy soup recipes, try these:
Loaded Baked Potato Soup
Ingredients
- 2 1/2 lbs. Yukon gold potatoes
- 4 cups chicken stock
- 3 cups half-and-half
- 2 cups sharp cheddar cheese grated
- 1 cup sour cream
- 1 cup white or yellow onion diced
- 1/3 cup all purpose flour
- 8 strips bacon diced
- 6 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper
Instructions
- Heat a frying pan over medium heat. Fry the diced bacon until crispy. Set aside.
- Peel and dice the potatoes.
- In a large stock pot, melt the butter over medium-low heat. Add the diced onions and saute until tender, about 5-6 minutes. Add the garlic and cook 1 more minute.
- Whisk in the flour and wait until the mixture bubbles, about 1-2 minutes. Then, add the diced potatoes to the pot.
- Pour in the chicken stock, half-and-half, salt, pepper and cayenne. Bring to a boil.
- Once boiling, allow 10-15 of boiling time until the potatoes are tender. Reduce heat to low.
- Use an immersion blender to puree the soup to the desired consistency. Remove from heat. Stir in the sour cream, cooked bacon and cheese. Serve warm.
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