Loaded Baked Potato Soup

This post may contain affiliate links. Please see our privacy policy for more details.

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, you need to try try this recipe! Creamy, indulgent and made in one pot. During these colder months, soup is the only thing you need simmering away on your stove top. Living in Washington for most of my childhood, we’re able to enjoy soup season a lot longer than most – no complaints here! One of my other favorite soups is the Olive Garden Chicken Gnocchi Soup with homemade Artisan Bread.

Finished soup in large Dutch oven pot with bacon, cheese and green onion toppings.

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. Creamy soup for the win!

Made in one pot

Now that’s my kind of recipe. Less dishes and more flavor.

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.

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!
Loaded Baked Potato Soup.

How to make Loaded Baked Potato Soup.

The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!

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 

Add butter, onions, celery and garlic to the same pot. Sauté until softened and fragrant.

Make the roux

Sprinkle the flour over the mirepoix, stir to combine and cook for an additional 2 minutes.

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 heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up. Remove half the potatoes with some broth, blend in a blender until smooth and return back to the pot.

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

How do I avoid lumps in my potato soup?

You don’t want to overwork the soup when you notice potato lumps. That is what causes the soup to feel gummy. Loaded Baked Potato Soup is naturally creamy from the buttery potatoes but also the addition of cream. I recommend removing half the potatoes, blending and returning back, leaving the other half in the pot for texture.

What if my soup is too thick?

Soup that is too thick can easily be thinned out with a little extra chicken broth or water.

Expert tips from my test kitchen.

Prep everything before you start cooking

Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go. 

Blend half the potatoes

For the perfect balance of creamy and chunky, blend half of the potatoes once they are cooked and return back to the pot.

Don’t add 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. 

What else can I add to my soup?

You can add carrots, leeks or spinach to increase nutritional value in Loaded Baked Potato Soup. Anything your heart desires!

What can I replace the heavy cream with?

If you’re looking for substitutes for heavy cream in Loaded Baked Potato Soup, here are some options and how they impact the soups thickness:

Half and Half 

Slightly thinner than heavy cream but still creamy. To maintain thickness, consider adding a slurry of cornstarch and water to thicken the soup.

Cream cheese

Add thickness and a slight tang. Blend it into the soup for a silky texture.

Coconut milk

Thinner than heavy cream but a great dairy-free option. 

How to store and reheat leftover soup.

Loaded Baked Potato Soup tends to thicken as it cools. Store in the refrigerator up to 2 to 3 days. When re-heating, warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency. 

Finished soup in large Dutch oven pot with bacon, cheese and green onion toppings.

Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on FacebookInstagramPinterest and Subscribe on YouTube. 

Green onions and bacon toppings in creamy potato soup.

Loaded Baked Potato Soup

Patricia Martinescu from Bake Cook Repeat
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.
5 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6
Calories 381 kcal

Ingredients
  

  • 6 cups water
  • 1 cup heavy cream
  • 4 large Yukon golden potatoes may substitute for russet potatoes
  • 3 Tablespoons Better than Bouillon Chicken Base see note below for substitutions
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

For the roux:

  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons butter unsalted

For the mirepoix:

  • 1 celery stick minced
  • 1 large yellow onion diced
  • 6 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 the butter, onions, celery, garlic, salt and pepper to the same pot. Sauté for 5-10 minutes until softened and fragrant. Notice the salt quantity is low. This is because most of the salt comes from the cheese that is added to the soup later.
    3 Tablespoons butter, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1 celery stick, 1 large yellow onion, 6 garlic cloves

Make the roux.

  • Sprinkle the flour over the mirepoix, stir to combine and cook for an additional 1-2 minutes until thickened.
    3 Tablespoons all-purpose flour

Add the potatoes and broth.

  • Add the cubed potatoes and water. Cover partially with a lid and bring to a medium 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. Broth tends to be very salty - avoid this by following my recommendations above.
    6 cups water, 4 large Yukon golden potatoes, 3 Tablespoons Better than Bouillon Chicken Base

Add the cream.

  • Add the heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up.
    1 cup heavy cream

Blend the potatoes and serve.

  • Remove half the potatoes with a little bit of broth from the soup, blend in a blender and return back to the pot. Stir to combine. Then, remove from the heat and slowly stir in the freshly shredded cheddar cheese until the soup thickens up. Mix in all your loaded toppings and stir to evenly distribute. Reserve some aside for garnishing each bowl. Best served hot.
    2 Tablespoons sour cream, 1 cup cheddar cheese, 1/4 cup Green onion

Nutrition

Calories: 381kcalCarbohydrates: 6gProtein: 9gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 96mgSodium: 533mgPotassium: 133mgFiber: 0.3gSugar: 2gVitamin A: 1025IUVitamin C: 2mgCalcium: 183mgIron: 0.5mg

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
Keyword Easy dinner, Easy recipes, Soup
Have you tried this recipe?Please leave a comment/review below!
About me.

Hi! I'm Patricia.

Welcome to Bake Cook Repeat! If you’re looking for simple, seasonal, & realistic everyday recipes, you’ve come to the right place. The recipes you will find here are inspired by the people and places I love most.

Related Posts

Lemon Chicken Orzo Soup.
Roasted Acorn Squash.
Bacon Wrapped Carrots.
Mashed Potatoes au Gratin.

Newest Recipes

Green pan arranged with popovers and towel.
Lemon Chicken Orzo Soup.
Brioche French Toast Casserole

Search

Categories

I'd love to hear from you!

Leave a comment and I’ll get back to you asap.

4.7 3 votes
Article Rating
5 from 5 votes
Subscribe
Notify of
guest
10 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Esti
Esti
1 month ago

5 stars
This soup is so easy to make and perfect for this cold weather!

Denise
Denise
1 month ago

5 stars
This soup was so creamy and hearty. It tasted just like a baked potato!

Debbie
Debbie
3 months ago

5 stars
I made this soup last week and it was a hit. The flavors are out of this world. Super creamy and extremely delicious. I highly recommend it!

Mike
Mike
3 months ago

5 stars
So creamy and delicious. Great recipe and easy to make.

Dae
Dae
3 months ago

5 stars
Comfort food doesn’t get better than this loaded baked potato soup. My kids kept asking for seconds!!

10
0
Share your questions, thoughts, or rating below!x
()
x
Bake Cook Repeat Logo

NEWSLETTER

Get exclusive recipes & updates!