It's finally soup season.
Loaded Baked Potato Soup combines the comforting, hearty flavors of a classic baked potato but in soup form. If you’re looking for a dish to warm up your heart, this is the recipe for you. Living in Washington for most of my childhood, we’re able to enjoy soup season a lot longer than most – No complaints here!
Why you'll love my recipe.
Hearty and Cozy
This soup combines the comforting, hearty flavors of a classic baked potato but in soup form. Yum!!
Made in one pot
Now that’s my kind of recipe!
Ingredient notes.
Yukon golden potatoes or russet
- The heart of the soup. Wash the skins well and dice into equal pieces for even cooking time.
Mirepoix
- Mirepoix is a fancy word for aromatics. It includes onions, celery, garlic and anything that adds extra flavor to a dish.
All-purpose flour
- Used to thicken the soup.
Better than Bouillon Chicken Base
- In my soup recipes, I like to use water and Better than Bouillon Chicken Base. You may replace the liquid quantity with half chicken broth and half water.
Half and half or heavy cream
- Using cream gives this soup an extra level of creamy consistency.
Bacon, cheddar cheese, green onions and sour cream
- Loaded Baked Potato Soup is not complete without all these classic add-ins!
For the rest of the ingredients, please see the recipe index card below!
How to make Loaded Baked Potato Soup.
Cook the bacon
In a large heavy bottom pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.
Sauté the Mirepoix
Make the roux
Add potatoes and broth
Add the cubed potatoes and water. Cover partially with a lid and bring to a low boil for 20-25 minutes. Then, add bouillon and simmer for an additional 10-15 minutes.
Please note that if you are using chicken broth instead of water and bouillon, substitute the liquid quantity with half chicken broth and half water and skip the additional boil time.
Add the cream
Add the half and half. Let the soup come to a low simmer for about 20 minutes until it starts to thicken up. Use a whisk to smash some of the cooked potatoes in the pot. This helps thicken the soup even more.
Mix in all your loaded toppings
Stir in the freshly shredded cheddar cheese slowly. Mix in all your loaded toppings. Reserve some aside for garnishing each bowl. Best served hot.
Expert tips.
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Mash half the potatoes
For the perfect balance of creamy and chunky, mash about half of the potatoes once they are cooked. Do this with a whisk or remove half and return back to the pot.
Don’t add the cheese too soon
Add shredded cheese at the very end, off the stove. If you add it too soon or on high heat, the cheese may become grainy or clump. And ALWAYS freshly grate your cheese. That’s a number one rule in this corner of the internet.
How to store Loaded Baked Potato Soup leftovers.
Loaded Baked Potato Soup tends to thicken as it cools. Store in the refrigerator up to 2 to 3 days. When re-heating, add a splash of broth or water to return it to your desired consistency.
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Loaded Baked Potato Soup
Ingredients
- 5 cups water
- 1 cup half and half may substitute with heavy cream
- 4 large Yukon golden potatoes may substitute for russet potatoes
- 1/3 cup all-purpose flour
- 3 Tablespoons Better than Bouillon Chicken Base
- 1 Tablespoon butter unsalted
For the mirepoix:
- 1 celery stick minced
- 1 large yellow onion diced
- 4 garlic cloves minced
For the add-ins:
- 6 slices bacon diced, plus additional for garnish
- 2 Tablespoons sour cream plus additional, for garnish
- 1 cup cheddar cheese freshly shredded, plus additional for garnish
- 1/4 cup Green onion plus additional, for garnish
Instructions
Cook the bacon.
- In a large heavy bottom pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.6 slices bacon
Sauté the Mirepoix.
- Add butter, onions, celery and garlic to the same pot. Sauté for 5-10 minutes until softened and fragrant.1 celery stick, 1 large yellow onion, 4 garlic cloves, 1 Tablespoon butter
Make the roux.
- Sprinkle the flour over the mirepoix, stir to combine and cook for an additional 2 minutes.1/3 cup all-purpose flour
Add potatoes and broth.
- Add the cubed potatoes and water. Cover partially with a lid and bring to a low boil for 20-25 minutes. Then, add bouillon and simmer for an additional 10-15 minutes.Note: If you are using chicken broth instead of water and bouillon, substitute the recipe liquid quantity with half chicken broth and half water and skip the additional boil time.5 cups water, 4 large Yukon golden potatoes, 3 Tablespoons Better than Bouillon Chicken Base
Add the cream.
- Add the half and half or heavy cream. Let the soup come to a low simmer for about 20 minutes until it starts to thicken up. Use a whisk to smash some of the cooked potatoes in the pot. This helps thicken the soup even more. Then, remove from the heat and slowly stir in the freshly shredded cheddar cheese.1 cup half and half
Mix in all your loaded toppings.
- Mix in all your loaded toppings and stir to evenly distribute. DON'T FORGET to reserve some aside for garnishing each bowl. Best served hot.1/4 cup Green onion, 2 Tablespoons sour cream, 1 cup cheddar cheese
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Comfort food doesn’t get better than this loaded baked potato soup. My kids kept asking for seconds!!
Yay! Thank you for sharing. We’re so glad you enjoyed our recipe. 🙂