You know that moment when you realize you've been making soup all wrong? That happened to me last winter when I finally figured out the secret to the perfect loaded baked potato soup. I'd tried so many versions that just tasted... flat. But this one? It's like eating a fully loaded baked potato in cozy, creamy soup form!
I still remember the first time I made this for Emily on a Tuesday night after school. She'd had a rough day (middle school drama, you know how it is), and I wanted something that would feel like a warm hug in a bowl. When she took her first spoonful, her face lit up. "Mom, this is SO good!" she said, reaching for seconds before she'd even finished her first bowl.
This baked potato soup is everything you want in comfort food. It's thick, creamy, loaded with cheese and bacon, and honestly tastes better than any restaurant version I've tried. Plus, it's surprisingly simple to make from scratch. If you're looking for more hearty winter soups, you'll want to check out my bacon cheeseburger soup too.
The best part? This makes a huge batch (3 quarts!), so you can feed a crowd or have leftovers for days. And trust me, the leftovers might even taste better than the first day.
Jump to:
- Why You'll Love This Loaded Baked Potato Soup
- Ingredients For The Best Baked Potato Soup
- How To Make Loaded Baked Potato Soup From Scratch
- Storage And Reheating Tips
- Tips And Variations For Your Potato Soup
- Frequently Asked Questions About Baked Potato Soup
- Recipes You May Like
- Final Thoughts On This Creamy Potato Soup
- Best Baked Potato Soup
Why You'll Love This Loaded Baked Potato Soup
- Restaurant-quality results - Seriously, this tastes like something you'd pay $12 a bowl for at a nice bistro
- Ready in 75 minutes - Most of that is hands-off baking time for the potatoes
- Crowd-pleaser guaranteed - I've never served this to anyone who didn't ask for the recipe
- Customizable toppings - Everyone can load up their bowl exactly how they like it
- Makes amazing leftovers - The flavors get even better overnight (if it lasts that long!)
- Budget-friendly comfort food - Uses simple ingredients you probably have on hand
Ingredients For The Best Baked Potato Soup
- 9 baking potatoes (I use russets - they're perfect for this!)
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 6 cups whole milk (don't skimp here - it makes the soup SO creamy)
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- ½ cup bacon bits, divided (I use real bacon, not the fake stuff)
- 4 green onions, chopped
- 10 ounces shredded Cheddar cheese (about 2½ cups)
- 1 (8 ounce) container sour cream
How To Make Loaded Baked Potato Soup From Scratch
Baking The Potatoes
- Preheat your oven to 400°F (200°C). I learned this the hard way - don't skip preheating or your timing will be way off!
- Scrub the potatoes clean under running water. I use a vegetable brush because nobody wants gritty soup.
- Pierce each potato several times with a fork. This lets steam escape so they don't explode in your oven (yes, this happened to me once and it was a mess!).
- Bake the potatoes directly on the oven rack for about 1 hour, or until they're tender when you squeeze them gently with an oven mitt.
- Let the potatoes cool for about 10 minutes after baking. They need to be cool enough to handle but still warm.
- Cut the potatoes in half lengthwise and scoop out the flesh into a large bowl. Save those skins if you want to make potato skins later!
Making The Creamy Soup Base
- Melt the butter in a large stockpot or Dutch oven over medium heat. I always use a heavy-bottomed pot for this - it prevents burning.
- Whisk in the flour gradually, stirring constantly to create a smooth roux. This should take about 1-2 minutes. You want it to smell slightly nutty but not browned.
- Slowly add the milk, whisking constantly to avoid lumps. This is where patience pays off - add it gradually and keep whisking!
- Bring the mixture to a gentle simmer, stirring frequently. It'll start to thicken as it heats up.
- Add the salt and pepper, then taste and adjust if needed. I usually add a touch more pepper because we like it peppery.
Combining Everything
- Reduce heat to low and add the scooped potato flesh to the pot. I like to mash about half of them right in the pot for texture.
- Stir in most of the bacon bits (save some for topping), keeping a few tablespoons aside for garnish. The bacon flavor needs to get into that soup!
- Add the chopped green onions and stir everything together. The soup should be nice and thick at this point.
- Fold in the shredded Cheddar cheese, stirring until it's completely melted. Don't rush this step - let the cheese melt slowly so it doesn't get grainy.
- Remove from heat and stir in the sour cream. This is important - if you add sour cream while it's too hot, it can curdle. Nobody wants that!
- Taste and adjust seasonings one final time. Sometimes I add a pinch more salt or a dash of hot sauce if I'm feeling spicy.
Storage And Reheating Tips
Store your leftover potato soup in an airtight container in the refrigerator for up to 4 days. Here's my trick: I store it in individual portions so I can just grab one for lunch.
When reheating, do it gently over low heat on the stovetop, stirring frequently. Add a splash of milk if it's gotten too thick. The microwave works too, but stir it every 30 seconds to heat evenly.
Can you freeze it? Technically yes, but I'll be honest - dairy-based soups don't freeze perfectly. The texture can separate when thawed. If you do freeze it (up to 3 months), reheat it slowly and whisk in some fresh sour cream to bring it back together.
Tips And Variations For Your Potato Soup
Want to mix things up? Here are some ideas I've tried:
Go extra loaded - Top with crispy bacon pieces, extra cheese, diced avocado, and a dollop of sour cream. Make it look like a loaded baked potato exploded into your bowl!
Add some heat - Stir in diced jalapeños or a few dashes of hot sauce. Emily won't touch it when I do this, but my husband loves it.
Make it healthier - Use turkey bacon, reduced-fat cheese, and Greek yogurt instead of sour cream. It's actually still really good this way!
Try different cheeses - I've used a combination of Cheddar and Monterey Jack, or even added some cream cheese for extra richness. Get creative with what you have!
Throw in some veggies - Diced celery or carrots added when you're making the roux gives it more nutrients (and makes me feel less guilty about all that cheese).
Use an Instant Pot - Pressure cook the potatoes for 15 minutes, then proceed with making the soup. Saves about 45 minutes!
Need a lighter option? My healthy chicken pot pie soup has similar comfort vibes with fewer calories.
Frequently Asked Questions About Baked Potato Soup
Yes! Make the soup up to 2 days ahead, but wait to add the sour cream and cheese until reheating. Store in an airtight container in the refrigerator.
You can freeze this soup for up to 3 months, but note that dairy-based soups may separate when thawed. Stir well when reheating and add fresh sour cream for best texture.
Half-and-half creates an even richer soup, while 2% milk works for a lighter version. For dairy-free, use unsweetened almond or oat milk, though the flavor will differ.
Make a slurry with 2 tablespoons flour and ¼ cup cold milk, then whisk it into the simmering soup. Alternatively, mash some of the potatoes directly in the pot for natural thickening.
Recipes You May Like
- Tuscan White Bean and Kale Soup - Another hearty, creamy soup that's perfect for chilly evenings
- Kielbasa Potato Soup - If you love potato soup, you'll want to try this smoky, savory version
- Cheeseburger Macaroni Soup - Combines two comfort food classics into one amazing bowl
Final Thoughts On This Creamy Potato Soup
This best baked potato soup recipe has become my go-to whenever someone needs comfort food. Whether it's a cold winter night, someone's feeling under the weather, or I just want something that feels like a warm hug, this soup delivers every single time.
The combination of creamy soup, tender potatoes, sharp Cheddar, crispy bacon, and tangy sour cream is just unbeatable. And honestly? It's way easier to make than it looks. If you can bake potatoes and stir a pot, you can make this soup!
I love serving this with just a simple green salad and some crusty bread for dipping. It's hearty enough to be the star of the meal, but you could also serve smaller portions as a starter if you're feeling fancy.
Give this homemade potato soup a try this week. I promise your family will be asking you to make it again and again. Mine certainly does! And don't forget to save this recipe to your Pinterest board so you can find it whenever you need it.
Best Baked Potato Soup
Ingredients
- 9 baking potatoes
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 6 cups whole milk
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- ½ cup bacon bits divided
- 4 green onions chopped
- 10 ounces shredded Cheddar cheese
- 8 ounces sour cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until tender, about 1 hour. Set aside to cool.
- Once cooled, peel the potatoes and cut into bite-sized cubes.
- Melt butter in a large pot over medium heat. Whisk in flour until smooth and cook for 1-2 minutes, stirring constantly.
- Gradually add milk, whisking continuously to prevent lumps. Cook until mixture thickens, about 5-7 minutes.
- Add the cubed potatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Stir in half of the bacon bits, chopped green onions, and shredded cheddar cheese. Cook until cheese melts.
- Remove from heat and stir in sour cream until well combined.
- Serve hot, topped with remaining bacon bits and extra cheese if desired.
