If I had to pick one recipe that my kids request most often, it would be this recipe for Loaded Baked Potato Soup with all the fixins. Seriously, there are few others that rank on the top 5 list for them, but when it’s a cold day, this is the first to escape their hungry mouths. I hope you’ll love it too.
Fall and winter months just scream warm bowls of goodness and this recipe for Loaded Baked Potato Soup should fit the bill nicely. Packed with creamy potatoes and topped with all your baked potato faves like bacon, cheese and chives (because you need something green, am I right?)
If this soup flips your skirt up then you’ll love some of these other FG classics like Creamy Chipotle Tomato Soup, Roasted Pumpkin Garam Masala Soup, or another family favorite Creamy Thai Chicken Chowder which never disappoints.
Table of contents
Ingredients in Loaded Baked Potato Soup
- Russet Potatoes – baked, peeled and cubed or slightly mashed
- Bacon – crisp pieces of bacon are crunchy salty texture to the creamy soup
- Onions – small diced onions are sauteed until translucent
- Garlic – minced garlic perfumes the soup
- Flour – to make the rue which will thicken the potato soup
- Milk – any type of milk you prefer, but for extra creamy I used whole milk
- Chicken Stock – will add a bit of umami to the cream-based soup
- Sour Cream – because it wouldn’t be loaded baked potato soup without a little sour cream
- Garnishes: cheddar cheese, chives, red pepper flakes, bacon, or jalapeños.
Find the printable recipe with exact measurements and instructions above.
How to make Baked Potato Soup
- Preheat oven to 400ºF.
- Wash and pierce potatoes with a fork. Bake until fork tender, about 40-45 minutes. Remove and cool slightly. Peel skins and place potato flesh in a bowl, leaving some larger bite-sized chunks. Set aside.
- In a large stock pot over medium heat, add the bacon and fry until crisp. Remove with a slotted spoon to a paper towel lined place and set aside.
- Reserve 2 tablespoons of bacon fat and discard or save the remainder for another use.
- Add the onions and garlic and saute until onions are translucent. Add the flour and stir constantly to slightly brown.
- Slowly add about 2 cups of the milk, whisking between each addition. Pour in remaining 4 cups and the chicken stock and stir well to combine. Allow to boil slightly until thickened, about 15 minutes. Add the potatoes and sour cream and stir to combine. Season with salt and pepper, to taste.
- Ladle into bowls and top with bacon, cheese, chives, or any other favorite toppings. Serve immediately.
More Recipes We Love
- Roasted Celery Soup
- Creamy Sweet Potato Soup
- Curried Carrot & Apple Soup
- Pot Roast
- Super Creamy Mashed Potatoes
Loaded Baked Potato Soup Recipe
Ingredients
- 6 medium russet potatoes
- 6 strips bacon, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups whole milk
- 1 cup chicken stock
- ½ cup sour cream
- kosher salt, to taste
- black pepper, to taste
Garnishes
- cheddar cheese, shredded
- chives, snipped or minced
Instructions
- Preheat oven to 400ºF.
- Wash and pierce potatoes with a fork. Bake until fork tender, about 40-45 minutes. Remove and cool slightly. Peel skins and place potato flesh in a bowl, leaving some larger bite-sized chunks. Set aside.
- In a large stock pot over medium heat, add the bacon and fry until crisp. Remove with a slotted spoon to a paper towel lined place and set aside.
- Reserve 2 tablespoons of bacon fat and discard or save the remainder for another use.
- Add the onions and garlic and saute until onions are translucent. Add the flour and stir constantly to slightly brown.
- Slowly add about 2 cups of the milk, whisking between each addition. Pour in remaining 4 cups and the chicken stock and stir well to combine. Allow to boil slightly until thickened, about 15 minutes. Add the potatoes and sour cream and stir to combine. Season with salt and pepper, to taste.
- Ladle into bowls and top with bacon, cheese, chives, or any other favorite toppings. Serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!