Loaded Baked Potato Soup

This comforting soup is a creamy rendition of the classic loaded baked potato, featuring tender potatoes, rich flavors, and delicious toppings.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 1 20

Total Time 2 10

Servings: 10 servings

Course: Main Course, Soup

Cuisine: American

Calories: 469

Ingredients Method Notes

Ingredients

For the Potatoes

4 large large baking potatoes (about 12 oz each) Russet potatoes work best for their fluffy texture.

For the Soup Base

2/3 cup salted butter, cubed Can substitute unsalted butter.
2/3 cup all-purpose flour
6 cups 2% milk Whole milk or half-and-half can be used for a richer taste.
3/4 teaspoon salt Adjust seasoning as needed.
1/4 teaspoon white pepper
1 cup sour cream Can substitute with plain Greek yogurt.
1/4 cup thinly sliced green onions

For the Toppings

1 cup shredded cheddar cheese Sharp white cheddar or regular cheddar can be used.
10 strips bacon, cooked until crisp and crumbled Turkey bacon can be used for a lighter version.
to taste extra sour cream and green onions Optional toppings.

Method

Baking the Potatoes

Preheat the oven to 350°F. Scrub the potatoes and prick each one several times with a fork. Place them on a baking sheet and bake for 65 to 75 minutes until tender when pierced with a knife.

Cooling, Peeling, and Cubing

Allow the potatoes to cool completely (about 30 minutes) before peeling and cutting them into 1-inch cubes.

Cooking the Bacon

While the potatoes are baking, cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and crumble once cooled.

Making the Roux and Soup Base

In a large saucepan over medium heat, melt the butter. Whisk in the flour, salt, and white pepper, then cook for about 30 seconds while whisking continuously.
Gradually whisk in the milk starting with small splashes. Stir until the mixture comes to a boil, then reduce heat and simmer for about 2 minutes until thickened.

Finishing the Soup

Add the potato cubes and heat through for 1 to 2 minutes. Remove from heat and stir in the sour cream and green onions, making sure not to boil the soup after adding the sour cream.

Serving

Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and any extra sour cream and green onions desired. Serve warm.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of milk if too thick.