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!
author’s note
All the Flavor of a Baked Potato, in Soup Form!
There’s nothing more comforting to me than a cheesy baked potato… 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, “This is exactly what I crave on a chilly day.” It’s 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) | I love using a mix of yukon gold and red potatoes. |
| Bacon | Slice while cold for easier cutting. Save 3 tablespoons of drippings for cooking the vegetables and reserve half the cooked bacon for topping. |
| Onion, Celery, Carrots, Garlic | Skip celery if you’re not a fan; add leeks for a twist. |
| Chicken Broth | Veggie broth works for vegetarian version (swap bacon for mushrooms). |
| Whole Milk | Whole milk gives the base its richness. |
| Sour Cream | I use reduced-fat sour cream; regular works too. No heavy cream needed! |
| Cheddar Cheese | Always grate it yourself, pre-shredded won’t melt as smoothly. |
How To Make Loaded Potato Soup Recipe
- Cook Bacon: Fry until crisp, set aside, and keep a little fat in the pot.
- Sauté 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
“I’m never using any other potato soup recipe again for the rest of my life! My husband called it “one of the best things I’ve ever cooked”. Soup recipes that omit mirepoix are never going to match up. So delicious and filling!”
– 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. Don’t 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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Broccoli Potato Cheese Soup
Soups And Stews
Creamy Vegetable Soup
Dinner
Crockpot Chili
Soups And Stews
Chicken and Rice Soup Recipe
Loaded Potato Soup Recipe
This Loaded Potato Soup Recipe packs all the cozy flavors of a baked potato into a creamy, cheesy, flavor-loaded bowl of soup!
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
Instructions
- 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 6–10 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 sauté over medium heat for 5–7 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!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: To prepare this potato soup in the Crock-Pot (6-quart): Follow steps 1–5, then put everything in the Crock-Pot (except the cooked bacon). Cook on low for 5–7 hours or high for 3–4 hours. Mash the potatoes in the crockpot, then continue with step 7. Add everything to the crockpot and cover for 15–20 more minutes on high to heat through, then serve.
Storage: Because this potato soup is cream-based, it is not a great candidate for freezing. Reheat leftovers in a pot, slowly increasing the heat while stirring frequently. Boiling the soup at a high temperature will likely cause the ingredients to separate or even curdle.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 29.9g | Protein: 16.1g | Fat: 24.1g | Cholesterol: 67.2mg | Sodium: 444.2mg | Fiber: 2.5g | Sugar: 7.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! So good without any substitutions.
Yay! I’m so thrilled to hear this! Thanks Marcy!
Chelsea, this is awesome! Have a question… the nutrition is based on 1 serving but what 1 serving is isn’t specified. What is 1 serving?
Thank you and Thanks for sharing your delicious recipe!
Hey Jane! I don’t have an exact measurement, but the soup makes 10 servings. If you divide it evenly into 10 bowls, each bowl would be one serving. Hope this helps!