Loaded Baked Potato Soup
Creamy potato soup loaded with cheddar, bacon, sour cream, and green onions.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Thick and chunky rather than smooth — some of the potato is mashed, most is left whole.
- The toppings are the point, so everyone builds their own bowl.
- Serves six from two pounds of potatoes.
Recipe
Loaded Baked Potato Soup
Creamy potato soup with cheddar, bacon and green onions.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Add the potatoes, onion, and chicken broth to a large pot. Bring to a boil, then reduce to a simmer for 12-15 minutes until the potatoes are tender.
- Step 2. In a separate saucepan, melt the butter over medium heat.
- Step 3. Whisk in the flour and cook for 1 minute.
- Step 4. Slowly whisk in the milk and cook for 3-5 minutes until slightly thickened.
- Step 5. Pour the milk mixture into the potato pot and stir well.
- Step 6. Mash some of the potatoes directly in the pot for a thicker texture while leaving plenty of chunks.
- Step 7. Reduce the heat to low and stir in the cheddar and sour cream until smooth.
- Step 8. Season with salt and pepper. Serve topped with bacon, green onions, and extra cheddar.
Notes
- Mash only some of the potatoes. The mashed portion thickens the soup while the chunks give it texture — blending it entirely makes a different, smoother dish.
- Take the pot off the boil before the cheddar and sour cream go in. Both split at high heat.
- Season at the very end. Broth, bacon and cheese all bring salt, and it is easy to overdo it early.
Loaded Baked Potato Soup — Simple Table Recipes · https://simpletablerecipes.com/recipes/loaded-baked-potato-soup/
Ingredient Notes
- Russet potatoes
- Starchy potatoes break down when mashed and thicken the soup naturally. Waxy varieties like new potatoes hold their shape and leave the soup thin.
- Sour cream
- Stirred in at the end over low heat. Added to a boiling soup it can curdle, and it cannot be brought back.
- Bacon
- Cooked separately and added as a topping rather than cooked into the soup, so it stays crisp instead of going soft.
Equipment
- Large soup pot
- Small saucepan
- Whisk
- Potato masher
- Ladle
Substitutions
- Sour cream
- Greek yogurt works in the same quantity, added off the heat. Cream cheese, about 60 g, gives a richer result.
- Bacon
- Leave it out and use vegetable broth for a vegetarian version. Crispy fried onions give a similar crunch.
- Milk
- Half-and-half or single cream make it richer. Whole milk is the balance point most people want.
Storage & Freezing
Storing: Refrigerate for up to 4 days. It thickens considerably when chilled — reheat gently with a splash of milk or broth.
Freezing: Not recommended. Dairy-based potato soups separate on thawing and the potatoes turn grainy.
Frequently Asked Questions
What potatoes are best for potato soup?
Russets. They are starchy, so they break down when mashed and thicken the soup on their own. Waxy potatoes hold their shape and leave you with a thin broth and lumps.
How do I thicken potato soup?
Mash more of the potatoes directly in the pot. That is the simplest method and needs nothing added. The roux of butter and flour does the rest of the work here.
Why did my potato soup curdle?
The sour cream or cheese went in while the soup was too hot. Reduce the heat to low first, stir them in gradually, and never let it boil afterwards.
Can I freeze potato soup?
Not really. Dairy-based soups separate when thawed and the potato texture turns grainy. It keeps four days in the fridge, which is usually enough.
Do I have to peel the potatoes?
For a smooth soup, yes. Leaving the skins on gives a more rustic result and works fine, particularly if you scrub them well and are mashing rather than blending.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
