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Loaded Baked Potato Soup

Loaded Baked Potato Soup is a hearty soup made with diced potatoes, bacon and cheese with a made from scratch creamy base!
Prep Time15 mins
Cook Time3 hrs 30 mins
Course: Soup
Cuisine: American
Keyword: baked potato soup, loaded baked potato soup, soup recipe
Servings: 6 people


  • 4- 4 1/2 c of one inch diced Russet potatoes
  • 8 slices of bacon- cut into one inch or smaller pieces
  • 1/2 c of sour cream
  • 1/2 stick of unsalted butter
  • 2 c of chicken broth
  • 2 c of whole milk
  • 1 c of heavy cream
  • 1/4 c of all-purpose flour
  • 2 c of mild or sharp cheddar cheese
  • 1 small yellow onion- diced
  • 1 tsp of garlic salt
  • 1/4 tsp of black pepper
  • green onion- optional


  • Peel and dice the potatoes into approximately one-inch chunks.
  • Rinse the potatoes, place them in a bowl and cover with water.
  • Cut the bacon into approximately 1/2 inch strips or smaller.
  • Heat a skillet to medium heat, add the bacon and cook until brown and crispy.
  • Once the bacon is cooked, transfer it to a paper towel covered dish and sit it to the side.
  • Melt the butter in a large pan/dutch oven/pot.
  • Once melted add the onion and cook until it begins to slightly brown.
  • Whisk in the flour until lightly browned.
  • Whisk in the milk, heavy cream and chicken broth.
  • Pour the water from the potatoes and add them to the pot.
  • Cook the potatoes covered, at a slow rolling boil, for about 15-20 minutes or until fork-tender.
  • Once the potatoes are done, using a spoon mash some of the potatoes against the pot until you reach your desired consistency.
  • Stir in the cheese, sour cream and about half of your bacon.
  • Reduce the heat and simmer for a few minutes to allow the bacon to tenderize and flavor the soup.
  • Remove from the heat and serve topped with bacon, cheese, and green onion if desired.