This post may contain affiliate links. See our disclosure policy.
This Loaded Baked Potato Soup is chock-full of potatoes, bacon, corn, and cheese. Our hearty recipe is a perfect way to warm up when it is cold outside!
Featured with this recipe
- Ingredients in Loaded Potato Soup Recipe
- What Potatoes Work Best?
- No Leftover Baked Potatoes? No Problem!
- How To Store and Reheat Baked Potato Soup
- Additions/Substitutions
- Crock Pot Loaded Baked Potato Soup
- Frequently Asked Questions
- Keep Those Soups Coming
- How to Make Loaded Baked Potato Soup
- Loaded Baked Potato Soup Recipe
This loaded baked potato soup is so yummy and has a mix of great flavors, we can’t get enough of it around here, especially when it is cold outside! This ultimate comfort food recipe is actually one I got from our sister, Elise, and we a big pot all the time. I took this to a soup potluck once and everyone said it was the best potato soup they’d ever had. My husband always asks me to make our bread twists to go along with the soup. I have to admit, they are so good with it! Try it with our bread twist recipe.
Ingredients in Loaded Potato Soup Recipe
- Potatoes – I like using russets but you can use any kind of potatoes you like. Peel, simmer over medium heat or bake until they’re fork tender.
- Butter – salted or unsalted, whichever you have on hand.
- Flour – you’ll blend a little bit of white all purpose flour with the butter to create a thickening roux.
- Chicken bouillon – you can also use chicken broth for extra flavor.
- Salt and pepper – start with a teaspoon salt and a quarter teaspoon black pepper, then more to taste
- Minced garlic – about a teaspoon or a clove of mined garlic.
- Milk – for a thicker soup you can also use half and half or a dash of heavy cream.
- Sour cream – this can also be substituted with plain Greek yogurt.
- Crispy Bacon – cook bacon bits in a large skillet and crumble before adding back into the soup or top for garnish. Be sure to drain bacon grease with paper towels
- Canned corn – drained
- Shredded cheddar cheese – for garnish.
What Potatoes Work Best?
For baked potato soup, you can use just about any potato you would like. This soup is awesome for using up leftover baked potatoes! We prefer our potato soup thick and creamy, so we prefer using Russet potatoes. Russet potatoes are light and starchy so they help thicken the soup more than dense, waxy potatoes. If you like potatoes that hold their shape better to you like a slightly thinner soup, use a more waxy potato variety such as Yukon Gold potatoes. For something in the middle with good flavor, try using red potatoes, much like the Zuppa Toscana soup at Olive Garden. Honestly, you can’t go wrong with any of these choices!
No Leftover Baked Potatoes? No Problem!
If you didn’t bake up any potatoes recently and you are craving this soup (which I do, a lot), here is a faster method for preparing your potatoes:
- First, scrub the potatoes, but leave the skins on.
- Slice the potatoes in half lengthwise (from end to end). Then cut the halves again lengthwise so you have 4 long quarters. Then slice those the opposite direction into lots of ¼ inch slices. It should give you thin triangle slices of potato.
- Boil the potato slices over medium-high heat until cooked but not soft or mushy. I just keep testing it with a fork. Drain and set aside until you are ready to add them to the soup.
How To Store and Reheat Baked Potato Soup
Baked potato soup leftovers store well in the refrigerator for up to 4 days in an airtight container. To re-heat, heat in a Dutch oven on the stovetop on medium-low heat until warm enough to eat. Do not bring to a boil or you risk the milk separating. Unfortunately, potato soup does not freeze well. The texture changes after freezing and you won’t be able to get the same creamy, delicious consistency or taste as you did on day one.
Additions/Substitutions
- For an extra creamy soup, you can add the entire mixture into an immersion blender for pureeing. Blend in batches so you end up with perfectly creamy texture and smooth soup.
- Add protein to the soup with chunks of chicken, ground beef or extra bacon.
- Leave potato peels on the potatoes for a more rustic recipe.
- Use a potato masher to lightly break up the potatoes, for a heartier and thicker soup.
Crock Pot Loaded Baked Potato Soup
No time to supervise soup on the stove? No problem! This recipe can easily be made in the crock pot.
- First, add cubed potatoes, onion, and chicken broth or water and bouillon to the slow cooker and let it cook on low heat for a few hours until the potatoes are soft and fork tender but not too mushy.
- Then, make the flour and butter roux in a separate sauce pan, and add to the soup.
- Add in the milk and sour cream and cook until it’s thickened.
- Add the cooked bacon and corn and keep warm until it’s time to serve.
Frequently Asked Questions
The type of potato you use does play a role in this. Try using Russet potatoes, they are starchy and give the soup a thicker consistency.
You may have over-mashed your potatoes into the soup. When this happens, too much starch is released from the potato and it bonds with the broth, creating a slimy texture. Try cutting your potatoes into one inch cubes and stirring them into the soup, avoiding mashing.
Re-heat your soup on the stovetop on medium-low heat until it is warm enough it eat. Do not bring it to a boil because you are risking the milk separating.
Unfortunately this soup doesn’t do well in the freezer. The texture changes when freezing and it is no longer creamy and delicious.
Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
Keep Those Soups Coming
With fall in the air, we just can’t get enough of all these yummy soup options. Nothing quite beats a hot, creamy, cheesy soup on a cold day. Try our favorite Clam Chowder, Broccoli Cheese Soup, or Creamy Vegetable Soup or any of our other popular soup recipes!
- Soup in a Pumpkin is everything you love about fall, baked right inside an actual pumpkin!
- Creamy Tomato Basil Soup with Sausage rivals even the best restaurant tomato basil soup. Adding sausage gives it a rich, hearty flavor.
- Lasagna Soup has all the meaty, cheesy flavors you love in this popular Italian dish, all in one bowl.
- Creamy Tortellini Soup is a flavorful, easy, slow cooker meal you will want to have over and over again.
How to Make Loaded Baked Potato Soup
Loaded Baked Potato Soup
Ingredients
- 5 potatoes baked, peeled, and cubed
- ½ cup butter
- ½ cup flour
- 2 teaspoons chicken bouillon
- salt and pepper
- 1 teaspoon minced garlic
- 6 cup milk
- 2 cups sour cream
- 10 strips bacon cooked and crumbled, leave some aside for garnish if desired
- 14 ounces canned corn drained
- shredded cheddar cheese for garnish
- green onion for garnish
Instructions
- In a large saucepan melt butter on low heat. Stir in flour and seasonings.
- Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick.
- Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon.
- Serve in individual bowls topped with cheddar cheese, crumbled bacon, and green onions.
Notes
- Tender onion
- Chives
- Green onion
- A healthy sprinkle of sharp cheddar cheese
- Roasted cloves garlic
This is my absolute favorite potato soup recipe! Thanks so much for sharing it!
This is my favorite winter soup at all of the restaurant.s . I have never had it with the corn. I think that is a brilliant addition! This looks so wonderfully creamy. Can’t wait to make it on a cold night.
This recipe is calling my families name! We loooveee loaded baked potatoes for dinner! A soup version sounds so delicious especially since its getting cooler, I cant wait to give this a try for dinner!
I always end up having a bag full of potatoes I need to use, and this recipe is perfect! The whole family loves it!
This is my go to potato soup – it’s so easy and delicious!
Your recipe sounds amazing. But if I am gluten-free flour should I use? Thank you
We aren’t super familiar with gluten-free flours. I would just say try the one you like best!
Tonight I hope. Sounds good-and easy as well. Thanx
I just made this for the 2nd time and it’s even better than I remembered it to be. It’s so easy even I can do it! I Like to use the yellow & white baby sweet corn because it’s really crunchy. I keep a jar of bouillon paste & a jar of minced garlic in the fridge which cuts out even more work. This recipe tastes like it cooked for hours but it’s so fast! Thanks
Thank you so much for this nice comment! So glad you liked it! 😀
I use a bag of frozen hash browns. Easy!!!l
I want to make this recipe so bad, looks amazing! One question though, when do you add the bouillon?
You add the bouillon with the flour into the melted butter. Thanks for asking! We hope you enjoy the soup!
This sounds delicious. Thanks! How many servings from a single recipe?
I would say about 6-ish, 8 if everyone has small servings
Hi. What is chicken bullion?
And can I omit the bacon or substitute it with chicken? If it can be substituted with chicken, please can you provide some guidelines? Thank you.
Sure, just omit the bacon and add pre-cooked and shredded chicken at the end. Bouillon is chicken flavoring.. it usually comes in powder, cube, or granule form.
Hi..I am making this now..but not sure on how much this makes..we are large family of 7..do I need to double up…cheers .love yr recipes..ive got the bread twists nearly ready.
I have a hungry family of 4 and we usually have leftovers. It depends on how hungry your family is. Usually it serves about 6.
In your potato soup recipe it call for 1/2 c butter: etc please could you tell me how much this is in Australian measurements please.
It would be about 4 oz. of butter
This was amazing! I made it for dinner last night and we all loved it. I will definitely make this again.
So glad you liked it!!! Thanks for commenting!
I can’t wait to make this! I love all your recipe’s! Soo happy I found you!!!!
Sandy— We are so glad you found us too! Please keep coming back! 🙂