This Easy Loaded Baked Potato Soup recipe is creamy, delicious, and quick to prepare. It’s made with chicken broth for lots of flavors, and a heavy dose of cream then loaded up with bacon, sliced green onions, and shredded cheddar.
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Loaded Baked Potato Soup Video Tutorial
Loaded Baked Potato Soup Recipe
This Baked Potato Soup Recipe is fully loaded with all of your favorite baked potato toppings. It's hearty enough to be a meal on its own, but works great as an appetizer or side dish too.
My go-to toppings are usually bacon bits, shredded cheese, sliced green onions. But, feel free to add a dollop of sour cream, shredded chicken, ground beef, chives, or any other of your favorite baked potato toppings.
Loaded Potato Soup Recipe Ingredients
- Onion - white or yellow onions will work great.
- Garlic - fresh minced garlic has the best flavor, but you could use jarred garlic if you prefer.
- Butter - I like to use salted butter but unsalted is perfectly fine. You will use this to cook the onion and garlic, but it also adds flavor and creaminess to the soup. You can substitute olive oil if you prefer.
- Chicken Broth - this adds tons of flavor. If you plan to make this a vegetarian soup, just use veggie broth instead.
- Potatoes - you can use russet potatoes, gold potatoes, or even red potatoes for this recipe. Cut into bite sized chunks.
- Heavy Cream - this is to make the soup extra creamy. You can use evaporated milk instead to reduce the fat a bit.
Loaded Baked Potato Soup Toppings
- Shredded Cheese - any variety will do
- Bacon Bits - the pre-cooked kind from Costco work great or you can cut raw bacon into chunks and cook it on medium heat until golden and crispy to make your own.
- Green Onions - chives would also work great.
- Sour Cream
- Hot Sauce
- Shredded chicken
- Ground Beef
How to Make Homemade Potato Soup:
- In a large pot, add the butter and then sautè the onion until it is golden brown. Add the garlic and continue to cook until it is slightly golden too.
- Add chicken broth and raw potato chunks. Bring the potatoes to a boil and continue to cook for 12-15 minutes or until potatoes are fork-tender.
- Once the potatoes are cooking, remove from the heat and stir in the heavy cream (or evaporated milk) and add salt and pepper to taste. Transfer to a blender in batches and blend until creamy.
- To serve, garnish with shredded cheese, bacon bits, green onions, or any of your favorite baked potato toppings. Enjoy!
Frequently Asked Questions
Yup! Just cool completely and transfer to freezer bags. Lay them flat in the freezer and store for up to 5 months. Once you are ready to use, you can thaw overnight in the fridge, or else transfer directly into a pot on the stovetop and re-heat on medium-low heat, stirring often.
If you want to go the microwave route, just transfer into a microwave-safe container and reheat for about 30 seconds at a time, stirring in between.
If your potato soup needs to be thickened. Here's an easy way...
1. Bring your soup to a boil.
2. In a small bowl, combine 2 Tablespoons of cold water and 2 Tablespoons of Cornstarch. Stir till smooth.
3. Slowly pour the cornstarch mixture into the boiling soup and continue to stir until desired consistency is reached.
It will depend on how big your potato chunks are. For this recipe you want your potato chunks to be ½" to ¾" sized chunks. It will take 12-20 minutes for your potatoes to boils. Check them occasionally by doing the "for tender" test. Stick a fork in the boiling potatoes. If the potato sticks on the end of the fork, it's not ready. You want to potato to break in half or slip off easily when poked.
My favorite thing to serve with creamy soups is any kind of bread. You can try my Homemade Olive Garden Breadsticks recipe, homemade crescent rolls, or this yummy Jalapeno Cheddar Bread.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store cooled soup in freezer bags for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
Loaded Baked Potato Soup Recipe
Ingredients
- 1 Large Onion white or yellow, minced
- 2 tablespoon Garlic minced
- 2 tablespoon Salted Butter
- 5 cups Chicken Broth
- 3-4 Pounds Russet, Gold, or Red Potatoes cut into ¾" pieces
- 12 oz Heavy Cream or evaporated milk
Soup Toppings
- 2 cups Shredded Cheese any variety will do
- ½ cup Bacon Bits
- 4 Tablespoons Green Onions sliced thin
Instructions
- In a large pot, add the butter and then sautè the onion until it is golden brown. Add the garlic and continue to cook until it is slightly golden too.
- Add chicken broth and raw potato chunks. Bring the potatoes to a boil and continue to cook for 12-15 minutes or until potatoes are fork-tender.
- Once the potatoes are cooking, remove from the heat and stir in the heavy cream (or evaporated milk) and add salt and pepper to taste. Transfer to a blender in batches and blend until creamy.
- To serve, garnish with shredded cheese, bacon bits, green onions, or any of your favorite baked potato toppings. Enjoy!
Nutrition
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This Loaded Baked Potato Soup Recipe is creamy and delicious. It’s made with potatoes, chicken broth for lots of flavors and a dose of heavy cream. You can add bacon, sliced green onions, and shredded cheddar to turn this into the most amazing Loaded potato soup recipe.
Tessa
Can you use lactose free milk instead of the heavy cream? My husband can’t have heavy cream or the other milk.
The Carefree Kitchen
Yes, I'm sure that would work too!