Loaded Baked Potato Soup

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This easy loaded baked potato soup is hearty, creamy and savory. We add sour cream to the pot, then garnish with cheddar cheese, crispy bacon and fresh green onion. A warm comforting meal for cold-weather months.

📌 PIN LOADED BAKED POTATO SOUP

A favorite cold-weather recipe, this one-pot meal is a hassle-free dinner made with simple ingredients. Because it’s thick and hearty with loads of flavor, it’s a delicious meal the whole family will enjoy.

No one will complain if there’s leftover soup for tomorrow.

🥔 MORE “LOADED” RECIPES

If you’re a fan of loaded recipes, these are these ones you’ll want to try.

Baked Potato Soup served in a white soup bowl.

🛒 INGREDIENTS

Bacon: Adds a delicious savory flavor. I recommend thick-sliced bacon with the fatty ends cut off and cooked until crispy.
Ham: Use leftover ham from Sunday’s dinner. Cut it into cubes and pan fry it in a skillet until lightly browned with a savory taste.
Butter: Salted or unsalted. Either type works. It contributes moisture and a rich buttery flavor.
All-Purpose Flour: To make a thick roux with butter and milk.
Whole Milk: Contributes richness and moisture for the roux.
Yellow Onion: Adds a rustic, slightly sweet flavor.
Garlic Cloves: Adds rustic flavor and pairs well with onion.
Russet Baking Potatoes: High in starch with a light mealy texture, they’re an ideal potato for soup. But there are other great choices too, like round white potatoes or Yukon Gold.
Sour Cream: Adds thick, rich, creamy taste with a touch of tang.
Medium Cheddar Cheese: Adds a delicious savory flavor for loaded baked potato soup. For the best melty texture, hand grate the cheese from a block rather than using pre-shredded cheese.
Kosher Salt: Enhances the flavor of the other ingredients.
Freshly-Ground Black Pepper: Adds rustic flavor with a hint of heat.
Green Onions: This colorful garnish adds freshness and texture.

Recipe for Baked Potato Soup along with a close-up image of the finished dish.

📖 RECIPE STEPS

RECIPE PREP: Slice off the fatty ends of the bacon, then pan fry it until very crispy. Crumble it into small pieces and set it aside. Cut the ham into tiny cubes. Pan fry it in a pat of butter until browned and savory. Set it aside.

STEP 1: In a Dutch oven or heavy pot, melt the butter over medium heat. Add onion and sauté for about 5 minutes, until soft and fragrant.
STEP 2: Add flour to the pot. Continually whisk until the flour begins to turn golden brown. Slowly add milk while continuously whisking for 2 to 3 minutes, or just until the flour dissolves and roux begins to slightly thicken.
STEP 3: Add in garlic and diced potatoes. Stir to combine. Raise the heat to high, and bring the soup to a brief boil. Stir and scrape any browned bits from bottom of the pot before they get stuck.
STEP 4: Reduce the heat to low. Let the soup simmer gently for about 12 to 15 minutes, stirring occasionally, or until the potatoes are fall-apart tender but not mushy. Remove the pot from heat. Add the cubed ham and stir to combine. Add salt and pepper to taste. Fold in the sour cream and half of the cheddar cheese.
STEP 5: Ladle the loaded baked potato soup into bowls. Garnish with remaining cheese, crumbled bacon and sliced green onions.

🧑🏼‍🍳 RECIPE FAQ

These are the most commonly-asked questions for making the BEST loaded baked potato soup, and the most helpful answers for recipe success.

Do you bake the potatoes for baked potato soup?

No. We use Russet baking potatoes, but the potatoes are not actually baked in the oven. Instead, they’re peeled (optional) and diced, and cook quickly in the pot on stovetop.

How to make a smoother potato soup?

Before stirring in add-ins like pan-fried ham, mash the potatoes inside the pot with a potato masher. Keep going until you reach the desired consistency. Or for this task, you can use an immersion blender.

Why use grated cheese from a block instead of pre-shedded cheese?

Pre-shredded cheese from the market has a coating that prevents the strands from sticking together. Unfortunately, this coating also prevents the cheese from melting smoothly. Because of this, it’s recommended that you hand grate a block of cheese on a metal grater.

Can I use low fat milk for potato soup?

For a rich creamy texture, whole fat milk is the best choice. But feel free to use 2% milk if desired.

How to store leftover soup?

Transfer the cooled soup (without toppings) to an airtight container and refrigerate for up to 3 days.Baked potato soup thickens during storage, so when you rewarm it you’ll need to stir in more milk to thin it out.

Can I freeze loaded baked potato soup?

It’s not recommended. This soup can develop a gummy texture and/or become grainy when frozen.

🍲 More hearty WINTER soups

Serve these flavorful, comforting soups for dinner. Warm and hearty, and packed with goodness, they’ll satisfy even the hungriest appetite. Add them to your fall and winter meal-plan rotations.

Ultimate Loaded Baked Potato Soup Recipe

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Flavor tester rated this the BEST loaded baked potato soup. They were smitten with the creamy luxurious texture, and the delicious savory flavors. One tester even said it was better than his Grandma’s signature recipe!

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Loaded Baked Potato Soup Recipe

★★★★★

5 from 6 reviews

Author: Denay | Confetti and Bliss
Total Time: 45 minutes
Yield: 6 Servings 1x

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Description

This easy loaded baked potato soup is hearty, creamy and savory. We add sour cream to the pot, then garnish with cheddar cheese, crispy bacon and green onion. A comforting meal for cold-weather months.

Ingredients

Units Scale

6 slices thick-cut bacon, cooked until crispy and crumbled
1/2 pound ham, diced into cubes and fried in butter until lightly browned
4 tablespoons butter
1/2 cup yellow onion, diced
1/4 cup all-purpose flour
5 cups whole milk
1 clove garlic, minced or pressed
4 large Russet baking potatoes, peeled and diced
Kosher salt, to taste
Freshly-ground black pepper, to taste
2 cups shredded cheddar cheese, divided
2/3 cup sour cream, or more to taste
3 green onions, thinly sliced

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Instructions

In a Dutch oven or heavy pot, melt the butter over medium heat. Add onion and sauté for about 5 minutes, until soft and fragrant.
Add flour to the pot. Continually whisk until the flour begins to turn golden brown. Slowly add milk while continuously whisking for 2 to 3 minutes, just until the flour dissolves and roux begins to slightly thicken.
Add in garlic and cubed potatoes. Stir to combine. Raise the heat to high, and bring the soup to a brief boil. Stir and scrape any browned bits from bottom of the pot before they get stuck.
Reduce the heat to low. Let the soup simmer gently for about 12 to 15 minutes, stirring occasionally, until the potatoes are fall-apart tender but not mushy. Remove the pot from heat. And cubed ham and stir to combine. Add salt and pepper to taste. Fold in the sour cream and half the cheddar cheese.
Ladle the loaded baked potato soup into bowls. Garnish with remaining cheese, crumbled bacon and sliced green onions.

Equipment

Staub 7-Quart Dutch Oven

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Notes

For a smoother soup: Once the pot is removed from heat, mash the tender potatoes with a potato masher until the desired texture is reached. Then continue with the recipe.

If your soup is too thick: Stir in more milk and/or sour cream to thin it out.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: loaded baked potato soup, potato soup recipe, loaded potato soup recipe

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