This delicious loaded baked potato soup combines the rich, creaminess of hearty potatoes with the smoky, salty crunch of bacon and tangy cheese to create what feels like a big, warm hug in a bowl!
As a recipe creator, I am always looking for easy and hearty meal options for weekly meal prep. This dish features a creamy potato soup, complete with all the classic toppings of a loaded baked potato! YUM!
Am I wacky enough to serve a bowl of this soup year-round? Yes, I am!
What I do love about making this soup is that it’s super straightforward. Cook the bacon first and use that delicious rendered fat to form the roux, add your peeled and chopped potatoes, liquids, and seasonings, and bingo bango with a few frills and lace, a delicious soup is made!
I portion out this soup in separate containers for the work week. That way, I have the option of having it for lunch or dinner. It’s especially delicious paired with breadsticks, fresh rolls, or garlic bread.
Ingredients
- 5 slices thick-cut bacon
- Unsalted butter
- All-purpose flour
- Whole milk
- Chicken or vegetable broth
- 3 medium russet potatoes (sub with medium yellow potatoes)
- Shredded cheddar cheese (sub with pepper jack spicy option)
- Sour cream (sub with plain whole milk yogurt)
- Onion powder
- Salt and black pepper to taste
- 3 green onions
How to Make Loaded Baked Potato Soup
- Cook Bacon: in a Dutch oven or large pot, until browned and crispy, about 10-12 minutes. Transfer to a paper towel-lined plate and set aside. Chop into small pieces once cooled
- Make the Base: Remove all but 1 tablespoon of drippings behind. Add butter and melt it over medium heat. Next, stir in the flour and cook for 1 minute, creating a roux.
- Add Liquid: Whisk in the milk and chicken broth to the roux, stirring often to prevent lumps.
- Potatoes and Simmer: Add the potatoes, onion powder, salt, and black pepper to taste. Simmer for 20 minutes over medium heat or until the potatoes are fork tender. Reduce heat as needed and add extra milk or broth to the soup if it becomes too thick.
- Finishing Touches: Once the potatoes are tender, stir in sour cream and 1/2 cup of shredded cheddar cheese. Cook for an additional 1-2 minutes.
- Serve: Ladle your desired amount of loaded baked potato soup in a bowl. Garnish with shredded cheddar cheese, green onion, and chopped bacon. Enjoy with garlic toast or crusty bread.
Storing and Reheating Leftovers
Cool the loaded baked potato soup completely before storing it separately from the toppings in an airtight containers. It will keep in the fridge for 3-4 days. Reheat in the microwave or a pot on the stovetop. Do not freeze, as the broth can separate when reheating.
Recipe Variations
This loaded baked potato soup is delicious as is, but there are ways to alter the flavor and ingredients to suit your taste or accommodate dietary restrictions. See my suggestions below to get you started!
- Spice it up: Add diced jalapenos or crushed red pepper flakes to the soup for an extra hit of spicy goodness. Swap out the shredded cheddar for pepper jack cheese for a subtle, spicy upgrade.
- Gluten-free: Use a gluten-free flour alternative like Cup4Cup or something similar. Look for gluten-free verified broths and other ingredients.
- Vegetarian: Omit the bacon, or use a plant-based bacon substitute, and swap out the chicken broth for veggie broth.
- Toppings: Substitute green onions for chives, and add a dollop of sour cream on top of the soup before serving.
More Recipes to Enjoy!
- Creamy Chicken Gnocchi Soup
- Garlic Mashed Potatoes
- Hearty Homemade Lentil Soup
- Creamy Boursin Butter Beans
Loaded Baked Potato Soup
Equipment
- 1 stock pot or Dutch oven 6-7 quarts
Ingredients
- 5 slices thick-cut bacon diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken or vegetable broth
- 3 medium russet potatoes peeled and cubed (sub with medium yellow potatoes)
- 1 cup shredded cheddar cheese sub with pepper jack spicy option
- 1/2 cup sour cream sub with plain yogurt
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 3 green onions green parts only, sliced thin
Instructions
- In a Dutch oven or large pot, cook the bacon until browned and crispy. Transfer to a paper towel-lined plate and set aside.
- Remove all but 1 tablespoon of bacon drippings behind in the pot.
- Add butter to the drippings and melt it over medium heat.
- Next, stir in the flour and cook for 1 minute. Whisk often to prevent burning.
- Whisk in the milk and chicken broth to the flour mixture. Stir often to prevent lumps. Add the potatoes, onion powder, salt, and black pepper to taste.
- Simmer for 20 minutes over medium heat or until the potatoes are fork tender. Reduce heat as needed and add extra milk or broth to the soup if it becomes too thick.
- Once the potatoes are tender, stir in sour cream and 1/2 cup of shredded cheddar cheese. Cook for an additional 1-2 minutes.
- To serve: ladle your desired amount of loaded baked potato soup in a bowl. Garnish with shredded cheddar cheese, green onion, and bacon. Enjoy with garlic toast or crusty bread.
- Store leftover soup in an airtight container, separate from the toppings. It will keep in the fridge for 3-4 days. Reheat in the microwave or a pot on the stovetop. Do not freeze.
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