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Ultimate Loaded Baked Potato Soup

Loaded baked potato soup

Ultimate Loaded Baked Potato Soup with tender potato chunks, fresh sharp cheddar cheese, crispy bacon, and green onion for garnish!

Hey guys, guess what week it is? If you guessed Soup Week, YOU get a gold star! This week I will be sharing 5 of my most favorite delicious, mouth-watering soup recipes with you. The ones I’ll be sharing with you are crowd pleasers, the types of soup recipes that everybody loves!

First up? Ultimate Loaded Baked Potato Soup! Oh yes!

Loaded baked potato soup 3

I wish I could put into words how much I just adore this Ultimate Loaded Baked Potato Soup. I originally got the recipe from my sister-in-law a few years ago and it is supposed to be a copycat of Panera’s Baked Potato Soup. I don’t think it tastes like Panera’s version, I actually think it tastes better! 

Potatoes and soup define comfort food for me (and pasta and cheese too!), so when you combine them together, it’s like comfort food heaven! The best part about this recipe? It comes together fast, it’s easy, yet is so full of yummy baked potato goodness.

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I don’t know what you put on your loaded baked potato, but mine always has butter, sour cream, sharp cheddar cheese, chives, and crispy bacon. Guess what? This soup has ALL of those ingredients. I know some people prefer ham over bacon, so feel free to make that swap if you wish. 

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Not only will YOU enjoy this soup, but your kids will enjoy it too! If you’re looking for delicious soup recipes for fall and winter, look no further, this is a soup the whole family will enjoy!

*Note, this is a rather thick soup which is exactly the way I like it. If you want a thinner soup, add a little chicken broth to thin it out.

Ultimate Loaded Baked Potato Soup

Loaded baked potato soup 2

Prep Time: 10mn
Cook Time: 25mn
Total Time: 35mn

INGREDIENTS

  • 8 slices bacon cooked and crumbled (reserve about 2 tablespoons of crumbled bacon for garnish)
  • 11 tablespoons butter (about 2/3 cup)
  • 2/3 cup all purpose flour
  • 7 cups milk ( I used a combo of whole milk and 1%, use whatever you have on hand)
  • 4-6 potatoes, baked peeled and cubed (I typically cook them in the microwave to speed the process along) 
  • 4 green onions, chopped plus additional for garnish
  • 2 cups sharp cheddar cheese, shredded plus additional for garnish
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

DIRECTIONS

  1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes.
  2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup.
  3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit.
  4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.
  5. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper.
  6. When the cheese has melted serve immediately. Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion.
  7. This recipe typically serves 4-6.

Other Recipes To Try

Comments (116)

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  1. Yum yum yum!!!!!! Can’t wait to try this, it’ll be on the dinner menu this week! :)

  2. Yum!! Soups are my absolute favorite! I’m currently pregnant and it’s my number one craving. Especially soups loaded with veggies!! :)

  3. I think I’m in heaven. I am a soup and stew lover. I could have it for breakfast, lunch and dinner plus for a snack in between lol. I just *happen* to stumble onto this site and I’m so happy I did. I’ve already found several soups I’m going to copy and keep and will be making them plus more soon. I would love to find a good, rich and smooth Cheesy Creamy Broccoli Soup Recipe. A simple easy to make recipe. With a big slice of homemade buttered Cornbread on the side, yum yum. The two together makes for the perfect ending to a perfect day !!

    • Hi Sue, I actually do have a creamy, cheesy cream of broccoli soup. Here’s the link: [centercutcook.com] Thanks so much for being a fan, I’m so happy you found my site. :)

    • There is a velveta cheesy broccoli recipe that you may like, I use it for work all the time. It calls for three tablespoons onion ( I use red,) three tablespoons butter, 10 oz broccoli chopped and steamed, one can chicken broth, one cup milk, three tablespoons flour ( however I use cornstarch, it comes out thicker,) and I wanna say it calls for 8 oz of velveta but I suggest 12-14 for a single batch. I typically triple the recipe for work and use a whole 2 lbs block of velveta and add fresh chopped garlic and a little cheddar cheese when it’s all done for serving purposes. It comes out great and all of my customers love it!! Hope you like it. You’ll want to melt your butter then cook your onions and garlic until tender. Whisk in your flour or cornstarch and allow to cook for just a few minutes. Add your milk and chicken broth in parts mixing well between the two ending with the milk. I try to make sure it’s nice and hot before adding more of either liquid. Let that come to a light boil and add the broccoli and velveta. Once the cheese is melted its ready to go!

  4. Sharon Bowman Markey

    This is on the menu as soon as I go to the store for more green onions…I can’t seem to keep them around! Thanks for sharing!

    • put the roots of your green onion in a small short glass or what ever you have on hand with water and they will grow back very quickly! when the roots start to turn, buy new green onions and so the same ! I only have to buy them every month or so!

  5. what can I substitute for the bacon?? I would make this if I had a substitue

  6. Great recipe. Delicious.

  7. Sandi Tilbury Richards

    When I do the potatoes I scrub them before peeling then fry the peels in olive oil til crispy. Great garnish on soup. Really makes it taste like baked potato

  8. Very very thick
    Needs more flavor
    I added chicken broth for flavor and to thin it out

    • Thanks for the feedback, I appreciate it. It definitely is a thick soup which is exactly the way I like it. Adding chicken broth was a great option to thin it out. Between the sharp cheddar cheese and smokey bacon, I feel like this soup is full of flavor! So sorry you didn’t enjoy it quite as much as we did!

  9. I made this last week with turkey bacon and it was fabulous!

  10. JoAnn Wilbur Braddock

    I need this today as it is a rainy day here in the Blue Ridge Mountains in NC.Yummmm!

  11. I’m making this for dinner tonight. It’s cool and rainy, perfect evening for soup!

  12. What about a different cheese? Not a big fan of cheddar (melted)

  13. The flour thickens too much so I used a half a cup of butter instead of 2/3

  14. I just got done making this- eating some right now- other than i would add more bacon, this is the BEST potato soup i have ever eaten!!! Thank you- YUM!!!

  15. Can you please tell me how many servings this makes? Also if you have leftovers does it store and keep its thickness?

    • This will serve 4-6 people. As it sits in the fridge, it’ll thicken up even more, almost too much. When you reheat it, it’ll lose some of the thickness. You can always add a little chicken broth if it’s too thick.

  16. How many does this feed?

  17. Id also like to know the serving size on this soup. I usually like to make bigger batches so knowing how much this recipe makes would be helpful. Thanks!

  18. Making this Right Now!! Can’t wait to try it!!

  19. My husband is making it now, can’t wait! Perfect for football weather.

  20. Just wondering if i was to put this in the crock pot ciuld i just dump everything in all at once?

  21. Made this for my hubby, he LOVED it, I am wondering if this would freeze at all?

  22. You said to use whatever milk you have on hand. Coming from someone who has made lots of cream based, cheesy soups, I would suggest NOT using all skim milk. If you don’t want to use all whole, I would do as you did and split it with something lower in fat, but you have to have some fat or the cheese will become grainy. Especially if using lite or fat free sour cream. :)

  23. I made this for the hunting crew. An absolute hit with them. I added extra bacon and used Yukon Gold potatoes and left the skin on. This is a great, hearty meal.

  24. Instead of the butter, I used the bacon grease left over from cooking the bacon. This recipe is AMAZING!!

  25. I made this it was wonderful!!! I did however eat it right after cooking it then we left and I let it sit on stove to cool down. After we got back I ate another bowl and it was 100x better. I think it needs to be either slow cooked or cooked then wait a few hours to let the flavors simmer. I am making it again tonight!!

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