• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Recipes
  • Easy meals
  • Bread Recipes
  • About Me
    • Contact me
You are here: Home / Soup / Loaded Baked Potato Soup

Loaded Baked Potato Soup

February 15, 2021 By Dawn 5 Comments

Sharing is caring!

5 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Loaded Baked Potato Soup is a rich hearty soup that will surely warm you up. Besides the potatoes, this soup has bits of bacon and cheddar cheese to add to the flavor of the potatoes.

Overlooking a bowl of potato soup.

 

One of my all-time favorite soups is a creamy potato soup with or without the cheese. I have been making a variety of potato soups for years, and have never tired of them.

Although I have to say that the bacon and the cheddar cheese add wonderful flavor to this soup. I am sure that I will keep this one for a long time.

Looking down at a bowl of loaded potato soup.

Tips for making Loaded Baked Potato Soup:

  • I like using russet potatoes for this recipe.
  • You can bake the potatoes for this recipe, but I am usually in a hurry, so I like to microwave my potatoes. Microwaving takes so little time and will help you to get the soup on the table much quicker, with the same results.
  • Once the potatoes are microwave let them cool slightly so they are easier to peel.
  • Don’t worry about cutting the potatoes in the same size pieces, just chunk them up and throw them in the soup. Once they are in the soup take a potato masher and mash the potato, leaving some of the chunks.
  • I like using the shredded cheese that you can buy at the store, but a note about this cheese virus shredding your own cheese. The cheese you buy shredded does not melt as fast as the stuff that you shred yourself. If you have the time I would suggest that you buy a block of cheddar and shred/grate it yourself. Although I don’t feel that it will change the flavor of the soup.
  • Once all of the ingredients are in the soup, no need to bring it to a boil. Let it simmer for 10 to 15 minutes and it is ready to serve.
  • Just a note on simmering this soup the longer it is on the stove it will become thicker.
  • If the soup becomes thicker than you like add additional milk or chicken broth to thin.
  • Top the soup with additional cheese, green onions, additional bacon bits, or sour cream.
  • I would not recommend freezing this soup, but it does keep for 3 to 4 days in the refrigerator.

A side angle view of loaded potato soup

 

Steps to make Loaded Potato Soup

Step one

Scrub 3 large potatoes. Pierce each potato several times with a fork. Microwave 5 to 8 minutes. Check the potato after 5 minutes to see for doneness. The time may vary to what type of microwave you are using.

Ingredients for loaded baked potato soup.
Butter and onion are put in a Dutch oven.h in

Step two

While the potatoes are in the microwave make the broth for the soup. Add butter and onions to a Dutch oven and over medium sautee until the onions are tender.

Step three

Once the onions are tender stir in the flour until well blended. Combine the milk, cream, and chicken broth and slowly add it to the onion mixture.

Flour is added to the sauteed onions.
White sauce in a Dutch oven for soup

Step four

Continue to cook until the mixture starts to thicken slightly.

Step five

Once the potatoes have a chance to cool after being microwave remove the peel. Chunk them up and add them to the soup. With a potato masher mash the potatoes, leaving some of the chunks.

Potatoes are added to the broth.
Shredded cheese is added to the soup.
the bacon pieces are added to the soup.

Step six

Add the cheese and stir until melted. Stir in the crisp bacon pieces. Simmer the soup for 10 to 15 minutes or until heated.

Check out these additional soup recipes:

  • Easy Southwest Soup
  • Cheeseburger Soup
  • Italian Meatball Soup

Side angle view of a bowl of potato soup.

If you make this Loaded Baked Potato Soup I would love to hear about it! Please leave me a comment and a rating.

Looking down at a bowl of loaded potato soup.

Loaded Baked Potato Soup

Loaded Baked Potato Soup is a rich hearty soup that will surely warm you up. Besides the potatoes, this soup has bits of bacon and cheddar cheese to add to the flavor of the potatoes.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Loaded baked potato soup, baked potato soup
Prep Time: 8 minutes minutes
Cook Time: 25 minutes minutes
Servings: 4 servings
Calories: 521kcal
Author: Dawn

Ingredients

  • 3 large baking potatoes
  • 2 tablespoons butter
  • 1/4 medium onion chopped
  • 2 tablespoons flour
  • 2 cup of milk
  • 1 cup cream
  • 1 cup reduced-sodium chicken broth
  • 3 slices crisp bacon crumbled
  • 1 1/2 cups shredded Cheddar Cheese

Instructions

  • Pierce potatoes; microwave on HIGH 5 to 8 minutes. Check after 5 minutes for doneness. Time will vary depending on the microwave
  • While the potatoes are in the microwave make the broth for the soup. Add the butter and onion to a Dutch oven. Sautee onions over medium heat for 5 to 8 minutes or until the onions are tender.
  • Add the flour and blend in.
  • Combine the milk, cream, and chicken broth. Slowly add to the onion mixture stirring while you add the liquid.
  • Continue to cook until the mixture starts to thicken slightly.
  • When the potatoes are cooled slightly remove the peels. Cut the potatoes into chunks and add to the soup.
  • With a potato masher, mash the potatoes leaving some of the pieces of potato.
  • Add the cheese and stir until it is melted. Add the bacon and stir in. Simmer the soup for 10 to 15 minutes until it is heated through.

Notes

  1. Russet potatoes work well for this recipe.
  2.  Microwave the potatoes instead of baking them to save time.
  3. Cool the potatoes for a while before peeling them, They will be very hot when they come out of the microwave.
  4. The longer the soup simmers the thicker it will become.
  5. If the soup is too thick add additional milk or chicken broth to thin. 
 
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 521kcal | Carbohydrates: 35.3g | Protein: 24.7g | Fat: 32.1g | Saturated Fat: 18.3g | Cholesterol: 97mg | Sodium: 914mg | Potassium: 825mg | Fiber: 2g | Sugar: 8.3g | Calcium: 491mg | Iron: 2mg

This recipe was originally published on October 1, 2011. It has been updated with new content and pictures on February 15, 2021.

 

 

 

 

Filed Under: Soup

See what’s cooking. Sign up for the newsletter.

Previous Post: « Orange Pound Cake
Next Post: Chocolate Chip Cream Cheese Bars »

Reader Interactions

Comments

  1. Reeni

    October 2, 2011 at 2:27 pm

    One of my favorites – this looks absolutely delicious! I’m so happy soup weather is here too!

    Reply
  2. Angie's Recipes

    October 3, 2011 at 3:36 am

    I love soothing and flavourful soups, just like this. Yummy!

    Reply
  3. Pam

    October 3, 2011 at 5:49 pm

    I love this soup – it looks comforting and so delicious!

    You won my cheese giveaway! Congratulations lucky lady!!! E-mail me with your mailing address so Ile de France can send you your goodies. Cheers!

    Reply
  4. Chef Mimi

    February 16, 2021 at 4:54 pm

    Well this looks perfect for a pandemic polar vortex!

    Reply
  5. John / Kitchen Riffs

    February 16, 2021 at 6:43 pm

    Loaded baked potatoes are SO good, so I know this soup must be terrific. Really neat idea — thanks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

Get The Newsletter

Feature Your Favorites

Shredded Spicy Chicken

A side view of a bowl of cranberry orange dip on a plate with fruit and crackers.

Cranberry Cream Cheese Dip

Smothered Chicken Breast

Rosemary Roasted Chicken

Apple Bars

Shrimp Dip

Copyright © 2025 · Privacy Policy

5 shares
  • Facebook
  • Twitter
  • Pinterest

Updated on February 16, 2021