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) | Russet potatoes work too, but they’ll be starchier. |
| Bacon | Turkey bacon or pancetta also works. Save some fat for cooking veggies! |
| 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). |
| 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 won’t 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.
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:
Soups And Stews
Broccoli Potato Soup
Soups And Stews
Creamy Vegetable Soup
Dinner
Crockpot Chili
Soups And Stews
Chicken and Rice Soup
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
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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute Greek yogurt for the sour cream?
I’m not sure that would work super well in this recipe. I’d 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.;)
I’m so happy this loaded potato soup recipe was a hit! Thanks Diane!
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!
STOP!! This is the best comment! I am so thrilled to hear this! Thank you so much Carly! 🙂
Best yet, easy to make. Wonderful flavors
So happy to hear that! 🙂
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 didn’t have sharp cheese, so I used mild. We don’t like celery, so I left it out. I could probably have made 2 packs of bacon with my family. Great recipe.
I’m so happy you guys loved this Potato Soup! Thanks Elizabeth! 🙂
Made the potato soup recipe (in the crockpot) today and WOW. Wonderful soup. My husband couldn’t stop eating it! I will definitely make this again.
THANK YOU!
I am so happy to hear this! Thanks Carol! 🙂