Satisfy your comfort food longing with this thick and hearty Loaded Potato Soup! It’s like a loaded baked potato in a bowl.
Winter always means comfort food at my house.
And nothing says comfort like this amazing Loaded Baked Potato Soup.
It’s thick and hearty and full of all the goodies that come on a loaded baked potato!
One of the best things about this is that I can just grab a jar of home canned potatoes out of the pantry, and have this on the table in 15 to 20 minutes.
Our favorite spuds for this soup are Yukon Gold potatoes, with russet potatoes coming in 2nd place.
If you don’t have canned potatoes, you can pre-bake 2 large baking potatoes and cube them up instead.
If you menu plan, you can have baked potatoes a few nights before you make the soup and just toss a few more potatoes in the oven so they’re ready for later.
If you use baked potatoes instead of canned potatoes you need to add 1 cup of water to the soup when you add the potatoes.
We also like to use homemade cheddar cheese and sour cream in this soup.
There is something immensely satisfying about making something for dinner that comes from home made ingredients!
Oh, and the best way to serve this? In a sourdough bread bowl. Hands down favorite here.
But it’s great in just a regular ole bowl too!
This potato soup recipe has all the flavor of a loaded baked potato and has a chunky texture. If you prefer a creamy potato soup, you can use an immersion blender to make it smooth.
Already. Ready to do this?
Thick & Hearty Loaded Potato Soup
- 1 quart canned potatoes (Yukon Gold and russets work best) OR 2 large baking potatoes, baked, cooled, and cubed plus 1 c water
- 1/3 cup bacon drippings
- 1/3 cup unbleached flour
- ½ teaspoon white pepper
- 1 teaspoon sea salt
- 3 cups milk
- 1 cup homemade sour cream
- ¼ cup sliced green onions OR 2 Tbsp chives
- 6 bacon strips
- 1 cup shredded sharp cheddar cheese
BONUS: Using a Dutch oven for both frying the bacon and making the soup makes this a 1 pot meal!
In a large saucepan over medium heat, fry the bacon till crisp.
Remove from pan and drain on paper towels, reserving the bacon grease. When the bacon is cool, crumble it up.
Turn the heat up to medium high under the bacon drippings. Whisk in flour, salt, and pepper. Continue to whisk until smooth and golden brown.
Gradually add the milk, whisking constantly. And I’m serious about gradually, If you dump it all in at once you’re gonna get lumps.
And ain’t nobody got time for that!
A good whisk is one of your most valuable kitchen tools! I love this flat whisk and use it at least 3 or 4 times a week.
Bring the soup base to a boil. Cook and stir for 2 minutes or until thickened.
Add the quart of potatoes or the cubed baked potatoes and water. The water in the potatoes will thin out the soup base just a smidge.
Stir that up well.
Now add the cheese, reserving some for garnishing. Leave on the heat until the potatoes are heated through and the cheese is melted.
And finally, remove the soup from heat and whisk in the sour cream, crumbled bacon, and green onions or chives, reserving some of each for garnish.
Garnish with bacon, green onions or chives, and cheese before serving.
And seriously, give it a try in a bread bowl. You’ll thank me!
Frequently Asked Questions About Potato Soup
Potato soup should be eaten within 3 to 5 days.
Absolutely! Put in a saucepan and heat over medium heat until warm, stirring frequently. Potato soup can sometimes separate, especially if it’s been frozen. Just use a whisk to combine it again.
Yes it can. Put in an airtight container and put it in the freezer for up to 3 months. To use, defrost in the fridge and reheat.
More soups, stews, & chilis you should try:
Thick and Hearty Loaded Potato Soup
- 1 quart canned potatoes Yukon Gold and russets work best OR 2 large baking potatoes, baked, cooled, and cubed PLUS 1 c water
- 1/3 c bacon drippings
- 1/3 c unbleached flour
- ½ tsp white pepper
- 1 tsp sea salt
- 3 c milk
- 1 c sour cream
- ¼ c sliced green onions
- OR 2 Tbsp chives
- 6 bacon strips cooked and crumbled
- 1 c shredded cheddar cheese
- In a large saucepan over medium heat, heat bacon drippings. Whisk in flour, salt, and pepper. Continue to whisk until smooth and golden brown.
- Gradually add milk, whisking constantly.
- Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Add the quart of potatoes (or baked cubed potatoes and water) and stir.
- Now add the cheese, reserving some for garnish. Leave on the heat until the potatoes are heated through and the cheese is melted.
- Remove from heat and whisk in sour cream, bacon, and green onions or chives, reserving some for garnish.
- Garnish with bacon, green onions or chives, and cheese before serving.