Loaded Baked Potato Soup Recipe
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Loaded baked potato soup makes a warm, comforting potato soup recipe. Made with baked potatoes blended into a creamy soup and topped with your potato bar favorites!
Potato soup. Just the name alone makes me go, “ummmmmmm!”
Hearty, warming, and oh so very comforting. It is one of my favorite soup recipes!
Since this potato soup recipe utilizes pre-cooking your potatoes, you can have this soup on the table and ready for supper in 20 minutes. That makes it a sure-fire winner on busy weeknights when everyone is starving as soon as they walk through the door from Scouts, after school activities or work or for a body warming lunch on days like yesterday.
I start by cooking diced bacon in a Dutch oven until cooked throughout. Then, remove the bacon and whisk in the flour and cook until well combined, but not browned. Then, I whisk in my milk, broth and salt and cook until thickened. Meanwhile, I’ll have cooked my potatoes using either my easy baked potatoes recipe, slow cooker baked potatoes or a quicker method of quickly cooking in the microwave. Once the potatoes have cooked, you can split them in half and scoop out the inside of the baked potatoes into the soup or quickly peel and rough chop them and add them in.
Once cooked through, use a potato masher or an immersion blender until the potato soup reaches the consistency that you prefer.
I like to serve the potato soup like this and allow everyone to add their own favorite toppings to their loaded potato soup.
I’ll have toppings on hand of the cooked bacon, shredded cheese, and sliced green onions. You can also include chives, caramelized onions and sour cream! Whatever you like for your baked potato toppings work great in this soup!
It sure makes for a mighty delicious and comforting soup recipe!
Here’s my Loaded Baked Potato Soup Recipe. I hope you love it as much as we do!
Loaded Baked Potato Soup
Ingredients
- 3-4 medium baked potatoes
- 3-4 slices bacon, diced, thick-cut bacon recommended
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 cup chicken stock or broth, or broth
- 1/2 teaspoon Kosher salt
Optional toppings:
- cheddar cheese, grated
- green onions, sliced
- caramelized onions
- sour cream
- chives
Instructions
- Dice bacon and cook over medium heat in at least a 3-quart Dutch oven until crisp and cooked throughout. With a slotted spoon, remove cooked bacon from the Dutch oven. Whisk the flour into the bacon renderings until well-combined but do not cook until browned. Whisk in milk, stock, and salt. Continue stirring until soup has thickened and begins to bubble, about 12 minutes.
- Split baked potatoes in half and scoop insides of the baked potatoes into the thickened soup or peel the potatoes, give them a rough chop and add them into the soup. Using a potato masher or an immersion blender, incorporate the baked potatoes into the soup until well combined.
- Top with optional toppings and serve hot.
- Alternately, store without the optional toppings in an airtight container for up to 3 days in the refrigerator or a freezer safe container for up to 1 month in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally shared 2011.
This sounds very good. Pinning it to try! Thanks!! Keep cooking!! 🙂
Thanks so much, Kim! xo
I made this soup last night and it was delicious!! I had a couple of large baked potatoes that I used (leftover from your crock pot baked potatoes recipe). I did have to add more salt but otherwise everything else as the recipe said. Hubby said this was a “do again”! Thanks for all your great recipes!
Hi! Made this tonight with the hubby. We found that the potatoes cooked super fast in our microwave- even just at 10 minutes it was just a tad too long. Soup was fabulous- we LOVED it!!! The perfect bowl of potato, cheesy warmth. We wanted to add green scallions for more color. Thanks for posting!
Made this last week. Holy Canoli is this good!! And sooo easy!! It’s on the menu for this week too!
Thank you for this recipe! I have tried numerous baked potato soup recipes and have never found one that is a keeper-until now. I made a few minor adjustments, but overall stuck to the recipe. Will make again and again.
Yay! I’m so glad you enjoyed it, Amanda. You’ll have to let me know the changes. I might want to use them myself next time I make it 🙂
Hello! I used russet potatoes (just because I had a huge bag of them!) and baked them in the oven (we don’t own a microwave). I mashed about half of them with a fork so it wasn’t all chunks. I added some grated cheese into the soup as well as dried chives, season-all (instead of salt), and garlic powder.
Looks like the perfect winter dinner- those cheddar jalapeno cornbread muffins look like they would go perfectly with the soup as well. I’m pinning this to my soup pinterest board to make soon!
-m
How did you know I had a craving for warm soup! And this looks easy to make too and am cooollldd ha ! Thanks for sharing.
This is the only one reason why I love Winter: I get to have soups like this! Pure comfort in a bowl!
This soup = the most perfect dinner!!
yum! i need a cup of that on a rainy day like today!