Loaded Baked Potato Soup
My creamy loaded baked potato soup recipe is an easy one-pot meal – cozy comfort food at its finest! Packed with tender chunks of potato in a super creamy broth, topped with crispy bacon, medium cheddar, and a dollop of sour cream, each spoonful delivers the classic baked potato flavors you love.
Easy Loaded Baked Potato Soup Recipe
- Rich, Layered Flavor: The combination of creamy herb-filled broth, buttery fork-tender potatoes, smoky bacon, medium cheddar, and a hint of garlic creates a depth of flavor that satisfies every craving. The toppings—sour cream, chives, and extra cheese—add a perfectly tangy and savory finish to each bite. Your family will no doubt be coming back for seconds!
- Super Simple to Make: Despite its restaurant-quality taste, this soup comes together easily with just a few simple ingredients. And the best part is that everything cooks together in one pot! Crisp the bacon first, then saute the onion and garlic in the bacon fat (hello layers of flavor!!) then make a quick roux to thicken it all up. Add the potatoes and stock, simmer, and stir in the shredded cheese and heavy cream. It’s a one-pot wonder that’s perfect for busy weeknights!
Ingredients for Loaded Baked Potato Soup
- bacon
- butter
- onion & garlic
- Italian seasoning
- flour
- chicken stock
- Russet potatoes
- heavy cream
- medium cheddar cheese
- white wine vinegar
- toppings: sour cream, shredded cheese, sliced chives
How to Make
Heat a large pot over medium heat. Add the bacon before the pan heats up. Cook bacon, gently moving it around the pot until crispy on all sides. Use a slotted spoon to remove bacon from the pan and set aside.
Without wiping out the pot, add butter and let it melt. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes. Reduce heat to medium. Stir in garlic, Italian seasoning, and flour, and cook for 2 minutes.
Add a couple splashes of stock or broth to deglaze the pan and scrape all the yummy bits off the bottom.
Add potatoes, remaining stock, and a couple large pinches of salt and pepper. Bring a simmer over medium-high heat.
Reduce heat to low and simmer for 8-10 minutes, stirring every few minutes, until the potatoes are cooked through and tender. Remove from heat and stir in cream. Then stir in shredded cheese (reserve some for garnish) and vinegar until cheese melts. Stir in the cooked bacon (reserve some for garnish).
Season to taste with salt and pepper.
Garnish with cheese, bacon, and chives, and enjoy!
Tips for Making Baked Potato Soup
- Season Moderately! This soup is made with simple ingredients which means that salt and pepper are going to go a long way in boosting the overall flavors of the soup. Season as you add new ingredients and then be sure to season to taste before serving.
- Blend Away! If you want a super smooth soup use an immersion blender to carefully blend the soup right in the pot. If you still want some chunks of potatoes, remove some of the soup to a blender and carefully blend until smooth, then pour it back into the soup. Keep in mind – when blending hot liquids, the steam needs somewhere to escape! I like to remove the inner circle of my high speed blender lid and cover it with a towel so the steam can escape through the hole into the towel. Don’t fill the blender all the way because the soup will expand when heated and overflow creating a huge mess and flinging hot soup all over your kitchen!!
- Garnish Generously! Much like a traditional baked potato, this soup recipe is as much about the toppings as it is about the soup itself. Pile those toppings high and get creative based on what your family likes!
Make-Ahead Instructions
- This loaded baked potato soup is the perfect make-ahead recipe!
- It will stay fresh in the fridge for days and reheats beautifully.
- Prep a batch over the weekend and you’ve got easy lunches or dinners ready to go for the week!
Storing Leftover Potato Soup
Store leftovers in an airtight container in the fridge for up to a week.
Freezing Loaded Baked Potato Soup
- Freeze potato soup in an airtight container for up to 3 months
- Thaw overnight in the fridge before reheating.
Reheating Loaded Potato Soup
- Heat potato soup in a saucepan over medium heat until warmed through.
- Add a splash of stock or cream to loosen it up if desired.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Loaded Baked Potato Soup
My creamy loaded baked potato soup recipe is an easy one-pot meal – cozy comfort food at its finest! Packed with tender chunks of potato in a super creamy broth, topped with crispy bacon, medium cheddar, and a dollop of sour cream, each spoonful delivers the classic baked potato flavors you love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 12 ounces bacon, diced
- 1 tablespoon butter
- 1 small yellow onion, diced
- 6 cloves garlic
- 1 teaspoon Italian seasoning
- 5 tablespoons flour
- 5 cups chicken stock or chicken broth
- 2 pounds Russet potatoes, diced
- 1 cup heavy cream
- 4 ounces shredded medium cheddar cheese
- 1 teaspoon white wine vinegar
- Kosher salt
- fresh cracked pepper
- sliced chives, sour cream, and shredded cheese for garnish
Instructions
- Heat a large pot over medium heat. Add the bacon before the pan heats up. Cook bacon, gently moving it around the pot until crispy on all sides. Use a slotted spoon to remove bacon from the pan and set aside.
- Without wiping out the pot, add butter and let it melt. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
- Reduce heat to medium. Stir in garlic, Italian seasoning, flour, salt, and pepper, and cook for 2 minutes, stirring frequently.
- Add a couple splashes of stock or broth to deglaze the pan and scrape all the yummy bits off the bottom.
- Add potatoes, remaining broth, and a couple large pinches of salt and pepper.
- Bring a simmer over medium-high heat.
- Reduce heat to low and simmer for 8-10 minutes, stirring every few minutes, until the potatoes are cooked through and tender.
- Remove from heat and stir in cream. Then stir in shredded cheese (reserve some for garnish) and vinegar until cheese melts. Stir in the cooked bacon (reserve some for garnish).
- Season to taste with salt and pepper. Garnish with cheese, bacon, and chives, and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Season Moderately! This soup is made with simple ingredients which means that salt and pepper are going to go a long way in boosting the overall flavors of the soup. Season as you add new ingredients and then be sure to season to taste before serving.
-
- Blend Away! If you want a super smooth soup use an immersion blender to carefully blend the soup right in the pot. If you still want some chunks of potatoes, remove some of the soup to a blender and carefully blend until smooth, then pour it back into the soup. Keep in mind – when blending hot liquids, the steam needs somewhere to escape! I like to remove the inner circle of my high speed blender lid and cover it with a towel so the steam can escape through the hole into the towel. Don’t fill the blender all the way because the soup will expand when heated and overflow creating a huge mess and flinging hot soup all over your kitchen!!
-
- Garnish Generously! Much like a traditional baked potato, this soup recipe is as much about the toppings as it is about the soup itself. Pile those toppings high and get creative based on what your family likes!
