The Soup That Answered a Question
Updated: 2 days ago
Everything you love about a loaded baked potato, in a bowl. Fluffy baked russets are stirred into a creamy, cheesy soup, then piled high with crispy bacon, sharp cheddar, sour cream and fresh chives.
I have cooked this soup live on stage in the D Lounge, and it is pure comfort: thick, rich and generous, the kind of bowl that makes a cold evening feel a little warmer.
Why You Will Love This Loaded Baked Potato Soup
All the toppings: crispy bacon, sharp cheddar, sour cream and chives on every bowl
Thick and creamy: starchy baked russets make a naturally rich soup
Great use for leftovers: leftover baked potatoes work perfectly
Ready in 45 minutes: comfort food that doesn't take all day
At a Glance
Serves 6 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
Why This Potato Soup Works
Baking the potatoes first gives them a dry, fluffy texture and a deeper, roasted flavor than boiling ever could. Cooking the onions in bacon fat and butter builds a savory base, and a simple roux thickens the stock and milk so the soup is creamy before the cheese even goes in.
Breaking up only some of the potato gives you the best of both: a thick, velvety soup with tender chunks throughout. The sour cream goes in off the heat, so it adds tang without splitting.
Loaded Baked Potato Soup
Serves 6 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
Ingredients
For the Soup
4 large russet potatoes, baked and flesh scooped out
6 slices thick-cut bacon, diced
1 medium onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups chicken stock
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded, plus more for topping
½ cup sour cream, plus more for topping
Salt and black pepper to taste
To Finish
Fresh chives, sliced, for garnish
Instructions
Crisp the Bacon
Cook the diced bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, leaving the fat in the pot.
Make the Base
Add the butter to the bacon fat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 2 minutes to make a roux.
Add the Potatoes
Gradually whisk in the chicken stock and milk. Bring to a simmer. Add the baked potato flesh and stir, breaking up some of the potato for thickness while leaving some chunks for texture.
Make It Creamy
Stir in the heavy cream and cheddar until melted and smooth. Season with salt and pepper. Remove from the heat and stir in the sour cream.
Load It Up
Ladle into bowls and top with the reserved crispy bacon, extra cheddar, a dollop of sour cream and fresh chives.
Tips for Success
Bake, Don't Boil
Baked russets are fluffier and more flavorful than boiled potatoes, and they won't water down the soup.
Whisk in the Liquid Gradually
Adding the stock and milk a little at a time keeps the roux smooth and lump-free.
Grate Your Own Cheese
Pre-shredded cheese contains anti-caking agents that can make the soup grainy. A block of sharp cheddar melts far more smoothly.
Add the Sour Cream Off the Heat
Sour cream can split if it boils, so stir it in once the pot is off the stove.
What to Serve with Loaded Baked Potato Soup
Warm Cornbread
A crisp salad, such as my Greek Salad
Crusty bread, like my Daily Bread
How to Store
Fridge: Keep in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if it has thickened.
Freezer: Not recommended. Dairy-based soups tend to separate and turn grainy once frozen.
Frequently Asked Questions
Can I use leftover baked potatoes?
Absolutely — leftover baked potatoes work perfectly and actually save time. Just scoop out the flesh and add it to the soup.
How do I make this soup vegetarian?
Skip the bacon and use vegetable stock. You can add smoked paprika for that smoky depth you'd miss from the bacon.
Can I freeze loaded baked potato soup?
Dairy-based soups don't freeze well — the cream and cheese can separate and become grainy. It's best enjoyed fresh or refrigerated for up to 3 days.
What type of potato is best for potato soup?
Russet potatoes are ideal because they're starchy and break down beautifully, creating that thick, creamy base. Waxy potatoes like Yukon Gold will stay too firm.
Can I make this in a slow cooker?
Yes! Combine everything except the cream, cheese, and sour cream in a slow cooker on low for 6-8 hours. Stir in the dairy at the end and heat through.
You Might Also Like
Try my Butternut Squash Soup, Slow Cooker French Onion Soup, Beef Chili with Cast Iron Buttermilk Cornbread, and Creamy Mashed Potatoes.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Chef's Knife, and Wooden Cutting Board.
Comments