Thick and full-flavored, this Loaded Baked Potato Soup tastes like it came from your favorite bistro. It’s perfect for chilly weather and makes an excellent lunch or an easy dinner. Don’t forget crusty bread to dunk!
Creamy, Cheesy, Loaded Baked Potato Soup
If you think soup can’t be a satisfying meal, this loaded baked potato soup will change your mind. It’s rich and creamy, loaded with real baked potatoes and finished with garlic, cheese, bacon, and green onions for authentic baked-potato flavor in every spoonful.
On a snow day or any cool evening, this soup is the kind of comfort food that warms you from the inside out. It reheats beautifully (with a little care) and is popular enough that you might want to double the batch.
What Is Loaded Baked Potato Soup Made Of?
This soup uses the same toppings and flavors you’d expect from a loaded baked potato, transformed into a creamy broth with milk, half-and-half, and broth. Key ingredients include:
- Potatoes: Yukon Golds are ideal for a creamy texture that still holds some shape; russets work well too.
- Butter
- Onion: One small yellow onion, chopped.
- Garlic: Minced for bright savory flavor.
- Flour: A tablespoon to thicken the base into a silky soup.
- Milk and Half-and-Half: A blend gives extra creaminess; you can use one or the other if needed.
- Broth: Chicken or vegetable broth adds depth.
- Cheddar Cheese: Freshly shredded melts smoothly into the soup.
- Salt and Pepper
Toppings
- Shredded cheddar for sprinkling on top.
- Bacon: Cooked and crumbled.
- Green onions or chives, finely chopped.
- Sour cream or crème fraîche, if desired.
Step-by-Step Instructions
- Bake and mash the potatoes. Preheat the oven to 400°F. Wash and dry 4 large baking potatoes, prick them with a fork, and bake on a parchment-lined sheet until tender, about 1 hour. Let cool slightly, peel, and mash.
- Make the roux with onion and garlic. In a large soup pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add one small chopped yellow onion and cook 4–5 minutes until softened. Add 2 minced garlic cloves and cook another minute. Whisk in 1 tablespoon flour to form a smooth paste and reduce heat to medium-low.
- Add the liquids and seasoning. Slowly whisk in 1 cup milk, 1 cup half-and-half, and 4 cups chicken or vegetable broth until smooth. Season with 1 teaspoon sea salt and 1/2 teaspoon ground black pepper.
- Stir in the mashed potatoes and simmer. Add the mashed baked potatoes and raise the heat until the soup is steaming but not boiling. Reduce heat and simmer gently for about 10 minutes, stirring occasionally.
- Blend until creamy and add cheese. Remove from heat and blend until smooth using an immersion blender or transfer carefully to a countertop blender (use caution with hot liquids). Return to the pot and stir in 1 cup shredded cheddar until melted and fully incorporated.
- Serve. Ladle into bowls and top each serving with extra shredded cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
How to Fix Bland Potato Soup
Potato soup can taste bland if it’s under-salted. Taste as you go and add salt a little at a time until flavors pop. If you still want more depth, try a small splash of hot sauce or a teaspoon of prepared mustard in a sample bowl to enhance the cheese and savory notes—test before adding to the whole pot.
Helpful Recipe Tips
These simple tips will help you get the best texture and flavor:
- Potatoes: Use baking potatoes (russet, Yukon gold, or white) baked until very tender. Avoid waxy varieties that can become gummy when blended.
- Broth: Chicken broth adds richness; vegetable broth keeps it vegetarian-friendly and lighter in flavor.
- Seasoning: Add dried herbs like thyme or rosemary if you want a different aromatic profile.
- Toppings: Try jalapeños, chives, or croutons for extra texture and flavor contrasts.
Side Dish Inspiration
This soup pairs beautifully with a simple salad or hearty bread. A crisp salad balances the richness, while warm crusty bread or garlic knots make the meal extra comforting. Sandwiches like grilled cheese or a ham sandwich also work well alongside a bowl.
- Salad: A bold green salad adds freshness.
- Bread: Crusty sourdough or garlic knots for dipping.
- Sandwich: Grilled cheese or a buttery croissant with chicken salad complement the soup.
Storing and Reheating
- Refrigerate leftovers in airtight containers for 3–5 days.
- Reheat gently on the stovetop over medium heat, stirring frequently to prevent scorching. Do not boil.
Can I Freeze Loaded Baked Potato Soup?
- Freezing is not recommended because dairy and potato textures can separate and become watery after thawing. Make a smaller batch if you don’t plan to eat it within a few days.
Loaded Baked Potato Soup
Ingredients
- 4 large Yukon gold potatoes
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup half-and-half
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Toppings
- 1/2 cup shredded cheddar cheese, for serving (optional)
- 6 slices bacon, cooked and crumbled, for serving
- 2 green onions, finely chopped, for serving
- Sour cream, for serving
Instructions
- Preheat oven to 400°F. Wash and dry the potatoes, prick several times with a fork, and place on a parchment-lined baking sheet. Bake until tender, about 1 hour. Cool, peel, and mash.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add the garlic and cook 1 minute more.
- Whisk in the flour until smooth and reduce heat to medium-low.
- Slowly whisk in the milk and half-and-half until smooth. Gradually add the broth while whisking. Season with salt and pepper.
- Add the mashed potatoes and bring the soup to a steaming point without boiling. Reduce heat and simmer 10 minutes.
- Remove from heat and blend until smooth with an immersion blender or countertop blender (use caution with hot liquids). Return to the pot and stir in the shredded cheddar until melted.
- Serve hot with toppings of shredded cheese, bacon, green onions, and sour cream.
Notes
- Storing: Keep refrigerated for 3–5 days in airtight containers. Do not freeze, as separation may occur.
- Reheating: Warm over medium heat, stirring frequently and avoiding a boil to protect texture and prevent scorching.
- Potatoes: Choose baking potatoes and bake until very tender. Avoid waxy potatoes for blending.
- Broth options: Use chicken broth for richer flavor or vegetable broth for a lighter, vegetarian base.
- Seasoning: Add dried herbs like thyme or rosemary if desired.
Nutrition
Calories: 425 kcal | Carbohydrates: 29 g | Protein: 15 g | Fat: 28 g | Saturated Fat: 14 g | Sodium: 1423 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
More Comforting Soup Recipes
- French Onion Soup
- Roasted Tomato Basil Soup
- Slow Cooker Crack Chicken Soup