Loaded Baked Potato Soup

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This creamy potato soup recipe is quick and easy to make in one pot. It’s got all the comforting flavors of a loaded baked potato.

White bowl full of loaded baked potato soup topped with sour cream, green onions, bacon, and cheddar cheese.

It’s September first. And, even though it’s going to be in the 90’s this week here in Indiana, today officially kicks off the Fall cooking and baking season in my house. I’m starting off this soup season strong with creamy comforting potato soup.

How To Make Creamy Potato Soup

Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.

  • Add bacon to a large soup pot.
  • Cook until crispy.
  • Let the bacon grease cool for 5 minutes.
Sliced bacon cooking in a pot.
  • Add butter to the bacon grease and turn the heat back on.
  • Add garlic and flour.
  • Stir constantly for one minute. 
A roux cooking in a pot.
  • Add 1 cup of chicken broth. Stir until smooth.
  • Add another cup of broth. Stir until smooth.
Liquid added to a roux in a pot.
  • Add more broth and milk. Stir to combine.
  • Add chopped potatoes, salt, and pepper.
  • Simmer the potatoes for 15 minutes.
Potato soup simmering in a pot.
  • Add shredded cheddar cheese.
  • Stir to combine.
  • Simmer another 5 minutes.
Shredded cheese being added to potato soup in a pot.
  • As the soup cooks, finely chop the cooked bacon.
Chopping cooked bacon on a cutting board.
  • Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.
A spoonful of loaded baked potato soup coming out of a white bowl of soup.

How To Store

Store in a sealed container in the refrigerator for up to five days. Or, in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.

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White bowl full of loaded baked potato soup topped with sour cream, green onions, bacon, and cheddar cheese.

Loaded Baked Potato Soup Recipe

5 from 3 votes
This creamy potato soup recipe is quick and easy to make in one pot. It's got all the comforting flavors of a loaded baked potato.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Video

Servings 6 servings
Calories 575 kcal

Ingredients
 

  • 6 slices bacon
  • 2 Tbsp unsalted butter
  • 3 garlic cloves minced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 4 large russet potatoes (about 2 lbs.) peeled and cut into large bite-size chunks
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups shredded cheddar cheese
  • 1/2 cup sliced green onions
  • Optional for serving: sour cream, shredded cheddar, etc.

Instructions

  • Add the bacon in an even layer in a large soup pot. Cook until crispy.
  • Turn off the heat. Transfer the cooked bacon to a paper towel lined plate. Let the bacon grease cool for 5 minutes.
  • Add the butter to the bacon grease. Turn the heat back on about medium-high. When the butter is melted, add the garlic and flour. Stir constantly for one minute.
  • Add 1 cup of chicken broth. Stir until smooth. Add another cup of broth. Stir until smooth. Add the remaining 2 cups of broth and milk. Stir to combine.
  • Add the chopped potatoes, salt, and pepper. Bring the liquid to a boil. Reduce the heat so the liquid is simmering. Simmer the potatoes for 15 minutes.
  • Add the cheese. Stir to combine. Simmer 5 minutes.
  • As the soup cooks, finely chop the cooked bacon.
  • Serve the soup topped with sliced green onions, chopped bacon, sour cream, and shredded cheddar cheese.

Nutrition

Serving: 1/6th of the recipe | Calories: 575kcal | Carbohydrates: 59g | Protein: 22g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1213mg | Potassium: 1292mg | Fiber: 4g | Sugar: 6g | Vitamin A: 724IU | Vitamin C: 16mg | Calcium: 418mg | Iron: 3mg
Course Dinner, Soup
Keyword How to make potato soup
Cuisine American
Author Amanda Finks
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Comments

  1. 5 stars
    I made this for dinner tonight and it was absolutely delicious!!! So flavourful and filling. My husband said he really liked it aswell! Thank you for sharing!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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