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Nothing says comfort like a warm bowl of loaded baked potato soup. This hearty soup is perfect for chilly nights or anytime you need to feed a crowd. And it only requires 25 minutes of active cooking time!
You guys went crazy when I posted this Loaded Baked Potato Soup to TikTok and Instagram! So many of you commented that this was the best soup recipe you ever had. And I get it! I love anything loaded and potato, so this soup is a hit in my house too!
It combines the coziness of a baked potato with the richness of a creamy soup then finished off with toppings like shredded cheddar cheese, sour cream and sprinkled with bacon. This comforting soup serves is a guaranteed crowd pleaser.
In my house, I serve it with Roasted Garlic Cheesy Bread and this Classic Caesar Salad.
Why Everyone Loves This Recipe
When the recipe went viral, these were some of the top reasons why it had become a household favorite.
- Amazing flavor: Truly tastes just like a loaded baked potato in soup form. I’m not kidding!
- Easy to make: You already have all the ingredients in your pantry. Nothing fancy and it’s done in under an hour.
- Customizable: Add your favorite toppings to make it yours. I enjoy adding extra shredded cheese, chopped up bacon and a dollop of sour cream.
- Crowd pleaser: This recipe is perfect for feeding a family, game day celebrations or meal prep for the week.
Ingredients You Need
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Bacon: Crispy bacon adds the classic “loaded baked potato” flavor and adds a satisfying crunch on top of the bowl. I recommend using thickly sliced bacon cut into ½ inch pieces.
- Garlic: Brings such a depth and savory base that enhances the whole soup.
- Scallions: Used in making the roux for its slightly peppery flavor. You can easily swap out for finely chopped onions.
- All purpose flour: A main ingredient in the roux that helps thicken the soup.
- Heavy cream: Adds richness and a silky texture that makes the soup extra comforting. You can use half and half instead of the heavy cream to lighten it up.
- Low sodium chicken broth: Gives the soup a savory base. I like using the low sodium version so I can season to my desired level.
- Whole milk: Balances out the cream without being too heavy.
- Adobo seasoning: A savory blend of garlic, onions and spices that helps deepen the flavor and gives the soup a little extra something special.
- Yukon Gold potatoes: Naturally buttery and creamy. They cook down beautifully and give the soup its hearty base. You can substitute with small Russet potatoes, if needed.
- Cheddar cheese: Sharp cheddar cheese melts right into the soup giving that loaded baked potato tastes just like bacon. Freshly grated will lend to the best flavor.
- Sour cream and scallions: For garnish and serving.
- Kosher salt and black pepper: To season and taste.
How to Make Loaded Baked Potato Soup
This loaded potato soup recipe comes together so easily. Even kids can join in to make it. Let me show you how simple this is:
- Cook the bacon. Line a plate with paper towels. In a large pot, cook the bacon over medium heat for 5 to 7 minutes until crispy. Transfer the bacon to the paper towels to drain. Keep the bacon fat in the pot.
- Make the roux. In the same pot, combine the garlic, chopped scallions and flour then whisk over medium-low heat for 2 minutes making the roux. The mixture should be golden and smooth.
- The mixture should be golden and smooth.
- Add liquids and seasonings. Stir in the cream, broth, milk, adobo seasoning, salt and pepper to taste.
- Cook the potatoes, add cheese then let simmer. Add the potatoes and more chicken broth to cover, if needed. Cook uncovered for 20 minutes, stirring occasionally until the potatoes are fork tender. Stir in the cheese, reduce the heat to low and let simmer for 15 minutes stirring frequently until the cheese is melted.
TIP: Make sure the potatoes are cut into small pieces so that they cook quickly and evenly. Chunks of potato that are too big will take longer to cook.
- Serve. Ladle the hot soup into bowls. Serve with sour cream, Cheddar cheese, sliced scallions and sprinkle the bacon over the top. Enjoy!
Serving Suggestions
This loaded baked potato soup recipe is very versatile with pairings. From breads to salads to proteins, you can’t go wrong!
Tips for The Best Loaded Baked Potato Soup
- Follow the recipe closely. This recipe has been tried and tested by thousands of people!
- Choose the right potatoes. Use starchy potatoes like Yukon Gold or Russet so that they hold their shape well.
- Don’t skip the roux. A roux combines equal parts flour and fat (in this recipe, we will use the bacon fat). Roux’s are common in Southern, Cajun and Soul Food dishes because they help thicken sauces and add flavor. When making a roux, your fat is added and melted, then you whisk in the flour. The roux should be thick and smooth. If your roux is clumpy, the ratio of the ingredients is imbalanced. You can correct this by adding a tbsp of chicken broth, one at a time to thin your roux.
- Hand shred your cheese. Do this if you can because it will make a BIG difference. Hand shredded cheese melts so much better and the flavors are top notch since it doesn’t contain enzymes or preservatives.
- Top it like a baked potato. Finish strong with crispy bacon, shredded Cheddar cheese, sour cream and scallions. The toppings make the soup taste just like a loaded baked potato.
Recipe FAQs
You want to use potatoes that are starchy. I’m using Yukon Gold since they hold together very well. Russet potatoes are another great alternative.
This seasoning is so simple to whip up to have on hand. All you need is garlic powder, onion powder, oregano, black pepper, cumin, salt and turmeric. If you are missing an ingredient, just use what you have. It will still taste great and be flavorful!
Yes! Add the potatoes, broth, garlic, scallions and seasonings to the slow cooker. Cook on low 6-7 hours or high 3-4 hours. About 30 minutes before the soup is done, make the roux. Add the cream and milk to the slow cooker with the roux to thicken in the final 30 minutes of cooking.
Sure! This soup reheats very well. It can easily be made a day ahead and the flavors will infuse even more. Store in the refrigerator and reheat when ready to enjoy.
Yes, but keep in mind dairy can separate when frozen. For the best flavors and texture, freeze the soup before adding the dairy then stir when reheating.
Storage and Reheating
Store leftover loaded baked potato soup in an airtight container in the refrigerator for up to 4 days.
For reheating, warm on the stovetop over medium low heat. Be sure to stir often. If the soup thickens, add a splash of the milk or broth to loosen it back up.
More Hearty Soups to Enjoy
As the weather gets cooler, these soups are on my menu. I hope you add a few to your weekly rotation and give them a try.
Loaded Baked Potato Soup
Equipment
- 1 Dutch oven or heavy pot
Ingredients
- 1 pound bacon sliced into 1/2-inch pieces
- 12 garlic cloves minced (about 1/4 cup)
- 1/4 cup finely chopped scallions
- 1/2 cup all-purpose flour
- 4 cups heavy cream
- 2 cups low-sodium chicken broth plus more as needed
- 1 cup whole milk
- 1 teaspoon Adobo seasoning
- Kosher salt and freshly ground black pepper
- 3 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 8 ounces sharp cheddar cheese freshly grated (2 cups), plus more for serving
- Sour cream for serving
- Sliced scallions for serving
Instructions
- Line plate with paper towels and have near the stove. In a large pot or Dutch oven, cook the bacon over medium heat for 5 to 7 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to the paper towels to drain, leaving the bacon fat in the pot.
- In the same pot, combine the garlic, chopped scallions, and flour.
- Whisk over medium-low heat for 2 minutes to make a roux, until the mixture is golden and smooth.
- Stir in the heavy cream, chicken broth, milk, adobo seasoning, and salt and pepper to taste.
- Add the potatoes and more chicken broth, if needed, to cover the potatoes. Cook, uncovered, for 20 minutes, stirring occasionally, until the potatoes are fork-tender. Stir in the Cheddar, reduce the heat to low, and simmer for 15 minutes, stirring frequently, until the cheese is melted.
- Ladle the hot soup into bowls and serve with sour cream, Cheddar, sliced scallions, and the bacon sprinkled over the top.
Notes
- Every bacon will produce a different amount of fat content. Stir in the flour for the roux slowly! Once you have a creamy roux, stop adding flour. If using turkey bacon, I would suggest adding 2 tbsps of butter to the roux.
- To lighten up the soup, you can substitute the heavy cream with half and half. You can also cut back on the bacon.
- If your soup is to thick, add more broth, as needed, to thin it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this back in 2022 when she first uploaded it onto tiktok and I’ve been making it yearly since. Amazing recipe !
It hit the spot, creamy, cheesy, and so comforting I went back for another bowl
This soup is pure comfort in a bowl.😇
Love a good potato soup! This is my perfect comfort food.
Made this loaded baked potato soup last night and it was pure comfort in a bowl.
I made this for my family last night and they couldn’t stop raving about it! So creamy and comforting, perfect for a cozy dinner.
This recipe is pure genius! I’m always looking for hearty, satisfying soups, and this ticks all the boxes. The combination of textures and flavors sounds divine.