Loaded Baked Potato Soup

This is a thick, creamy soup built on a butter and flour roux, with diced russet potatoes cooked in chicken broth until fork-tender. Heavy cream goes in at the end, and each bowl is topped with cheddar, crispy bacon, green onions and sour cream, like the toppings on a baked potato. Prep takes 15 minutes and cooking takes 30, so the soup is ready in 45 minutes. It makes 6 servings.

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The roux is what gives the soup its velvety body, so there is no need to mash or blend anything. The toppings are added at the table.

What Goes in the Pot

• Russet potatoes (4 large): starchy potatoes cook up fluffy and absorb flavor, which makes them the hearty base.
• Unsalted butter (1/2 cup): melted first and cooked with the flour to make the roux.
• All-purpose flour (1/2 cup): thickens the soup and gives it a smooth consistency.
• Chicken broth (4 cups): adds savory depth that goes with the potatoes and cream.
• Heavy cream (1 cup): makes the soup rich and creamy.
• Garlic powder (1 teaspoon) and onion powder (1/2 teaspoon): gentle flavor that does not overpower.
• Salt: to taste.
• Shredded cheddar (1/2 cup): a sharp, melty topping.
• Crispy bacon (1/2 cup, chopped): a smoky, salty crunch against the creamy soup.
• Green onions (1/4 cup, sliced): fresh color and a mild onion flavor.
• Sour cream (1/2 cup): a tangy finish that balances the richness.

Making the Soup

Peel and dice the potatoes. In a large pot, melt the butter over medium heat, stir in the flour and cook for 1 to 2 minutes. Add the chicken broth gradually, whisking to prevent lumps, and bring it to a boil.

Add the diced potatoes, garlic powder, onion powder and salt, and simmer until the potatoes are fork-tender. Take your time here, because undercooked potatoes ruin the texture. Stir in the heavy cream and heat it through, then top each bowl with the cheese, bacon, green onions and sour cream.

Tips

• Use real butter: choose fresh russets and real butter for the best flavor. Homemade chicken broth adds richness if you have it.
• Do not rush the potatoes: simmer them until fork-tender for the creamiest texture.
• Add to it: extra seasonings, or vegetables such as carrots or celery, can go in. A splash of hot sauce adds a kick.
• Make ahead: the soup keeps in the refrigerator for up to three days. Reheat it on the stove and add a splash of cream if it thickens.
• Save time: prep the potatoes in advance, or use a food processor to speed up the dicing.

Ways to Change It

• Spicy: diced jalapeños or a teaspoon of cayenne pepper.
• Vegetarian: use vegetable broth and leave out the bacon. Extra herbs or smoked paprika can add depth.
• Cheesy: a blend of Monterey Jack and Gruyère in place of the cheddar, stirred in toward the end of cooking.
• Different toppings: roasted chickpeas instead of bacon for crunch, or a dollop of pesto or a sprinkle of crushed red pepper.

What to Serve With It

Crusty bread or warm dinner rolls are good for dipping. A simple mixed green salad with a light vinaigrette, or a Caesar salad, gives a crisp contrast to the richness. If you want extra toppings, smoked paprika, hot sauce, diced tomatoes or avocado all work.

How Long It Takes

Prep takes 15 minutes for peeling and dicing the potatoes. Cooking takes 30 minutes: melting the butter, making the roux, adding the broth and potatoes, and simmering until tender. The total is 45 minutes.

Nutrition per Serving

Each bowl has about 350 calories, 25 grams of fat (15 grams saturated), 30 grams of carbohydrates, 4 grams of fiber, 2 grams of sugar, 6 grams of protein and 800 milligrams of sodium.

FAQ

What is loaded baked potato soup?

A creamy soup that combines the flavors of baked potatoes with butter, cream and cheese, topped with crispy bacon and green onions.

How do you make it?

Peel and dice russet potatoes. Make a roux with butter and flour, add chicken broth and seasonings, and simmer the potatoes until tender. Stir in heavy cream and add the toppings before serving.

Can you make it ahead of time?

Yes. It keeps in the refrigerator for up to three days. Reheat it before serving and add a splash of cream if it thickens.

What can replace the chicken broth?

Vegetable broth, for a vegetarian version.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us