Grab a spoon and get ready to indulge in a bowl of this luscious Loaded Baked Potato Soup! Savory bacon, hearty potatoes, and sharp cheddar cheese come together in a creamy broth to create a flavor-packed soup that’s sure to win over the whole family!
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Why You’ll Love This Loaded Potato Soup Recipe
- Pure Comfort Food: This cheesy potato soup is rich, creamy, and features everything you love about a loaded baked potato in bowl form!
- Perfect for Any Occasion: Whip up a batch of this delicious loaded potato soup for a casual family dinner or to impress guests at your next get-together.
- Easy to Make: With only 10 minutes of prep time needed, this creamy potato soup cooks up in just one pot for a simple, fuss-free meal.
For more easy soup recipes, check out our Lasagna Soup, French Onion Soup, and Tomato Soup next.
Ingredients
- Red Potatoes: There’s no need to peel these; just be sure to scrub them well. Feel free to swap for yellow potatoes if that’s what you’ve got on hand.
- Bacon: I used pork bacon, but if you’d like to use turkey bacon, add some butter to the pot while cooking since it doesn’t have much grease.
- Flour: I used all-purpose flour.
- Aromatics: Onion and garlic add depth of flavor to the soup.
- Broth: You can choose chicken or vegetable broth, low sodium if preferred.
- Heavy Cream: If you use light cream instead, the soup will still be creamy, but not as thick and rich.
- Sharp Cheddar Cheese: I recommend shredding your own cheese for the best flavor and texture. Pre-shredded cheese contains anti-caking agents that keep it from melting as well as freshly grated.
- Sour Cream: I use full-fat, but light will work in a pinch.
- Dried Basil: Use 1 ½ teaspoons of fresh basil instead if preferred.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use all-purpose gluten-free flour in place of the regular flour and ensure the broth you are using is gluten-free.
- Dairy-Free: Swap the heavy cream for canned coconut milk, replace the cheddar with plant-based cheddar-style shreds, and use a non-dairy sour cream.
- Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Saute the onion and garlic in butter or olive oil and add a hint of smoked paprika if you’d like. You can also boost the umami flavor by mixing in 1–2 teaspoons of nutritional yeast or miso paste.
How to Make Loaded Baked Potato Soup
To get started making this recipe for loaded baked potato soup, chop the potatoes, onion, and garlic, and grab a Dutch oven or pot.
- Step 1: Cut the bacon. Use a sharp knife to cut the strips of bacon into 1-inch pieces.
- Step 2: Cook the bacon. Add the bacon pieces to the pot and cook over medium-high heat until crispy.
- Step 3: Saute onion and garlic. Remove the bacon from the pot and place on a paper-towel lined plate. Keep the bacon grease in the pot and add the onion and garlic. Cook until the onion is translucent, approximately 5 minutes.
- Step 4: Incorporate the flour. Whisk in the flour and cook for 2 minutes.
- Step 5: Stir in the broth. Slowly pour in the broth, stirring as you go. Bring to a boil and cook until thickened.
- Step 6: Add the potatoes. Add the chopped potatoes and cook covered until the potatoes are fork tender, about 10-15 minutes.
- Step 7: Pour in the cream. Stir the heavy cream into the mixture.
- Step 8: Mix in the remaining ingredients. Add the basil, cheese, sour cream, and cooked bacon (reserve some for garnish), and stir to combine. Continue cooking until the cheese is melted.
Storage Directions
- Storing: Allow the soup to cool and then store in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended, as cream based soups can separate and become grainy when thawed.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth or milk if the soup has thickened up too much in the fridge.
Serving Suggestions
This baked potato soup is filling enough to be a meal on its own, but it’s also great with these tasty recipes:
- Try a bowl of soup alongside this homemade French bread for dipping or serve it in individual bowls made from bread.
- Pair it with a simple side salad like this cucumber salad or a simple salad with arugula.
- Serve a cup of soup as an appetizer for a delicious main course like this baked pork loin or these coconut chicken tenders.
Expert Tips
- Cut the potatoes evenly: Chop the potatoes into 1-inch pieces to ensure they cook evenly. This helps to avoid some pieces being undercooked, while others become too mushy.
- Don’t skip the bacon grease: Using the leftover bacon grease to sauté the onion and garlic adds a smoky depth of flavor to the soup.
- Mash the potatoes for creamier consistency: Try using a potato masher to mash some of the potatoes after they’re done cooking before adding the cream. This will give the soup an even creamier texture.
Recipe FAQs
Absolutely! Instead of a pot, use a skillet to cook the bacon, then the onion and garlic, as directed in the original recipe. Sprinkle the flour over the sauteed onion and garlic, and stir well to coat evenly. Cook for 2 minutes, and then transfer the flour-coated onion and garlic mixture to the slow cooker. Add the broth and potatoes to the slow cooker and stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours. While the soup is cooking, store the cooked bacon in the refrigerator. When the potatoes are fork tender, stir in the heavy cream, cheddar cheese, sour cream, basil, and the cooked bacon (reserving some for garnish), and let it cook for another 10–15 minutes on high until the cheese is fully melted. You can warm up the reserved bacon in the microwave if you’d like.
Yes! Start by using the sauté function to cook the bacon until crispy, and then transfer to a paper-towel lined plate, leaving the bacon grease in the pot. Add the onion and garlic and sauté until softened. Stir in the flour and cook for 1–2 minutes, and then slowly pour in the broth. Add the diced potatoes, secure the lid, and cook on high pressure for 8 minutes. Then, quick release the pressure. Stir in the heavy cream, cheddar, sour cream, basil, and the cooked bacon (reserving some for garnish). Use the sauté function again to heat until everything is warmed through and the cheese is melted.
More Delicious Potato Recipes
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Baked Potato Soup
Ingredients
- 8 small red potatoes diced
- 15 bacon strips
- ½ cup flour
- 1 small onion diced
- 2 garlic cloves minced
- 6 cups chicken broth or veggie broth
- 1 cup heavy cream
- 1 cup sharp cheddar shredded
- ½ cup sour cream
- ½ teaspoon dried basil
- extra bacon, cheese and chopped green onions for garnish
Instructions
- Prep ingredients: Wash and cut potatoes into 1 inch pieces. Dice onion. Mince garlic. Cut bacon into 1 inch pieces.
- Add cut bacon to a 5qt dutch oven or pot and cook until crispy over medium-high heat. Transfer bacon to a plate lined with paper towel to drain. Leave remaining bacon grease in your pot.
- Add diced onion and minced garlic to the pot and cook until onions are translucent. (About 5 minutes)
- Add flour, and whisk together with onion and garlic. Cook for 2 minutes.
- Slowly stir in broth. Bring to boil and allow to thicken. Add potatoes and cover. Cook for 10-15 minutes until potatoes are fork tender.
- Add cream, basil, cheese, sour cream, and bacon (reserving some for garnish). Stir until combined and cheese melts.
- Serve with garnishes.
Video
Notes
- Feel free to swap the pork bacon for turkey bacon, but since it’s leaner, you’ll need to cook it along with 2 tablespoons of butter.
- Leftover soup will keep in an airtight container in the fridge for up to 3-4 days.
- Cut the potatoes into uniform pieces so that they all cook up at the same rate.
Sylvia deWolde says
This was amazing! Thank you!
Tanne Agrelius says
Ok great thanks!! One more thing, it doesn't say when to add the bacon, I'm assuming u break it up and crumble it in at the end. Or is it strictly for garnish? Sorry I'm an ameatur in the kitchen
Desarae says
You can use it just as garnishes or add it when you after the cream when you add the potatoes, basil etc I'll fix the recipe card!
Tanne Agrelius says
This recipe looks so good and I went and bought the ingredients and started making it this morning. As I was moving along down the instructions I got to number 5 and it says to add flour to the melted butter. In the ingredients list it doesn't call for flour. How much do you add? Also in the ingredients it calls for 1/2 cup of milk, but in the instructions it doesn't say when to add it??
Please respond as I am half way into making this. Thanks!!
Tanne
Aubrey says
Hi Tanne!! Just fixed it! It was supposed to be 1/2 C of Flour not milk..I double checked with Des. SO sorry for the confusion!!