When the weather turns chilly, nothing hits the spot quite like a steaming bowl of loaded baked potato soup. This creamy, hearty dish transforms everyone’s favorite baked potato toppings into a cozy, spoonable meal that’s pure comfort in every bite.
Perfect for busy weeknights or lazy weekends, this soup captures all the flavors of a loaded baked potato – from the rich, velvety base to the crispy bacon and melty cheese on top. It’s like wrapping yourself in a warm blanket of comfort food.
Why You’ll Love This
- Ready in under 45 minutes, making it perfect for weeknight dinners
- Uses simple pantry staples you likely already have on hand
- Customizable with your favorite baked potato toppings
- Leftovers taste even better the next day
- Kid-friendly and guaranteed to please picky eaters
Ingredients
- 8 potatoes, peeled and cubed
- ½ cup butter
- ½ cup all-purpose flour
- 8 cups milk
- ¼ cup chopped onion
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
- salt and pepper to taste
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside, leaving drippings in pot.
- Sauté onions in bacon drippings until translucent.
- Add butter and flour, stirring to make a roux.
- Gradually add chicken broth and cream, stirring constantly.
- Add diced potatoes and simmer for 15-20 minutes until tender.
- Mash some potatoes against the pot side for thicker texture.
- Stir in cheese until melted.
- Season with salt and pepper to taste.
- Serve topped with bacon, sour cream, and green onions.
Tips & Variations
- For extra richness, use half-and-half instead of heavy cream
- Make it vegetarian by omitting bacon and using vegetable broth
- Speed up cooking by microwaving potatoes for 5 minutes before adding
- Add roasted garlic for deeper flavor
- Use an immersion blender for smoother texture if desired
Serving Suggestions
Serve this hearty soup with crusty bread or warm dinner rolls for dipping. A simple side salad with vinaigrette dressing helps balance the richness of the soup and adds a fresh element to the meal.
Notes
- Stores well in airtight container for up to 4 days in refrigerator
- Reheat gently over low heat, stirring occasionally
- Add extra broth when reheating if soup is too thick
- Can be frozen for up to 3 months, though cream may separate slightly
FAQs
- Can I use frozen potatoes? Yes, but texture may be slightly different and cooking time will vary.
- Why is my soup too thick? Add more broth or cream until desired consistency is reached.
- Can I make this in a slow cooker? Yes, cook on low for 6-8 hours, adding cream in final hour.
- How do I prevent the dairy from curdling? Add cream at the end and avoid boiling after adding.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 8 potatoes, peeled and cubed
- ½ cup butter
- ½ cup all-purpose flour
- 8 cups milk
- ¼ cup chopped onion
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
- salt and pepper to taste
Steps
- Cook bacon in a large pot until crispy. Remove and set aside, leaving drippings in pot.
- Sauté onions in bacon drippings until translucent.
- Add butter and flour, stirring to make a roux.
- Gradually add chicken broth and cream, stirring constantly.
- Add diced potatoes and simmer for 15-20 minutes until tender.
- Mash some potatoes against the pot side for thicker texture.
- Stir in cheese until melted.
- Season with salt and pepper to taste.
- Serve topped with bacon, sour cream, and green onions.
Notes
- Stores well in airtight container for up to 4 days in refrigerator
- Reheat gently over low heat, stirring occasionally
- Add extra broth when reheating if soup is too thick
- Can be frozen for up to 3 months, though cream may separate slightly
