An easy and delicious Loaded Baked Potato Soup that can be made all in one pot in under 30 minutes. The ultimate comfort food is this Baked Potato Soup loaded with bacon, cheddar, sour cream and chives. Our Baked Potato Soup Recipe is easily made on the stove or in the crock pot. Try this soup with one of our sandwiches or add in our Roasted Garlic Recipe.
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Baked Potato Soup Recipe Ingredients
- Large potatoes, peeled and diced into 1” cubes - Gold or Yukon
- Bacon – Thick cut if possible, any flavor.
- Butter - Unsalted.
- Yellow onion, diced
- Garlic, minced about 3 teaspoons
- Flour
- Chicken Broth
- Milk
- Heavy Whipping Cream
- Salt
- Black Pepper
- Sour Cream
- Cheddar Cheese, shredded- we like Cracker Barrel Sharp cheddar or Tillamook Special Reserve Extra Sharp Cheddar. See notes.
- Chives
- Optional- Ancho chili powder
See recipe card for quantities.
Loaded Baked Potato Soup Instructions
Set out sour cream, milk and cheese.
Cut bacon into 1 inch squares. In a large stock pot, heat oil over medium heat. Cook bacon until crisp. Meanwhile, peel potatoes and cut into 1 inch cubes.
Remove bacon to cool. Leave bacon grease in large stock pot. Add butter and diced onion. Cook over medium heat about 4 minutes. Next, add garlic and cook 30 seconds. Then, whisk in flour until smooth.
Slowly whisk in chicken broth, followed by milk, heavy cream, salt, pepper, and diced potatoes. Bring to a boil and cook approximately 10-15 minutes or until potatoes are fork tender when pierced. Meanwhile, shred cheddar cheese. Reduce heat to simmer when potatoes are tender.
In a medium bowl, add sour cream and whisk in about ½ cup of liquid from potato soup. Add another ½ cup and whisk. While stirring soup, pour in sour cream mixture. Add bacon to soup. Remove from heat. Add in cheddar cheese and stir until smooth. Garnish with chives.
Hint: Make sure the soup isn’t too hot for the cheese.
Bagged shredded cheese is faster however, it doesn’t melt well since it’s covered with cellulose to prevent clumping.
Substitutions
- Milk and Heavy Cream - You can use half and half to replace both of these if desired.
Variations
- Additional Flavor - add ancho chili pepper when adding salt and pepper.
- Cheese - Add your choice of cheese
Equipment For Making Baked Potato Soup
Staub Pan: Find it Here.
Baked Potato Soup Storage
Sore in airtight container in refrigerator for up to Three days.
Freezer Friendly: Store in sealed airtight container for up to three months. Reheat and enjoy.
Top tip
Make sure the soup isn’t too hot for the cheese.
Bagged shredded cheese is faster however, it doesn’t melt well since it’s covered with cellulose to prevent clumping.
Related
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Pairing with Baked Potato Soup
These are my favorite dishes to serve with Ultimate Loaded Baked Potato Soup:
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Ultimate Loaded Baked Potato Soup
- Total Time: 30 Minutes
- Yield: 9 Servings
Description
An easy and delicious Loaded Baked Potato Soup that can be made all in one pot in under 30 minutes. The ultimate comfort food is this Baked Potato Soup loaded with bacon, cheddar, sour cream and chives. Our Baked Potato Soup Recipe is easily made on the stove or in the crock pot.
Ingredients
8 Large potatoes, peeled and diced into 1” cubes
8 Strips uncooked Bacon - Thick cut if possible, any flavor.
3 Tablespoons Butter, unsalted.
1 medium Yellow Onion, diced
3 cloves, Garlic, minced about 3 teaspoons
⅓ cup Flour
4 cups Chicken Broth
2 cups Milk
¾ cup heavy Whipping Cream
1 teaspoon Salt
1 teaspoon Black Pepper
¾ cup Sour Cream
2 cups Cheddar Cheese, shredded- we like Cracker Barrel Sharp cheddar or Tillamook Special Reserve Extra Sharp Cheddar. See notes.
¼ cup Chives
Optional: ¼ teaspoon ancho chili powder, enhances flavor
Instructions
Set out sour cream, milk and cheese.
Cut bacon into 1 inch squares. In a large stock pot, heat oil over medium heat. Cook bacon until crisp. Meanwhile, peel potatoes and cut into 1 inch cubes.
Remove bacon to cool. Leave bacon grease in large stock pot. Add butter and diced onion. Cook over medium heat about 4 minutes. Next, add garlic and cook 30 seconds. Then, whisk in flour until smooth.
Slowly whisk in chicken broth, followed by milk, heavy cream, salt, pepper, and diced potatoes. Bring to a boil and cook approximately 10-15 minutes or until potatoes are fork tender when pierced. Meanwhile, shred cheddar cheese. Reduce heat to simmer when potatoes are tender.
In a medium bowl, add sour cream and whisk in about ½ cup of liquid from potato soup. Add another ½ cup and whisk. While stirring soup, pour in sour cream mixture. Add bacon to soup. Remove from heat. Add in cheddar cheese and stir until smooth. Garnish with chives.
Notes
HINT: Make sure the soup isn’t too hot for the cheese.
Bagged shredded cheese is faster however, it doesn’t melt well since it’s covered with cellulose to prevent clumping.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
Casandra T. says
This Baked Potato Soup is Delicious!! I will make it again.