This loaded baked potato soup recipe is easy enough for anyone to get right the first time making it – including beginners to home cooking! It hits all the comfort food vibes, is filled with bacon-goodness, and is the perfect appetizer or main dish. Let’s make it…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Pair this yummy potato soup with oven roasted chicken.
Ingredients
Here’s what you need to make it.
- 4 medium russet potatoes
- 12 oz bacon
- ¼ cup butter
- ½ onion
- 1 tbsp garlic
- ¼ cup AP flour
- 2 ½ cups milk
- 2 ½ cups chicken broth
- 4 oz cheddar cheese, freshly shredded
- ¾ cup sour cream
- ¾ tsp salt
- ¼ tsp pepper
For topping
- Bacon
- Cheddar cheese
- Pepper
- Cilantro, chives, or green onions
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Step by step recipe
Below, I’ve included bonus tips to make this recipe easy for beginners to home cooking…
- Boil peeled and diced russet potatoes in a large pot of water. To boil potatoes, I like to add a big pinch of salt to the water, and add the potatoes directly to cold water, fully submerged. I turn the heat to medium-high to get a boil going and fork-test them, about 5 minutes after the covered pot starts to boil, to see if they are easy to pierce. When a fork easily goes through them, they are done. Drain and set aside.
- Cook diced bacon in a large soup pot or dutch pot on medium-high heat for 5-7 minutes, stirring regularly until browned and cooked to your liking. Once done, reserve 1 tbsp bacon grease in the pot, which will flavor the soup. Transfer the bacon to a paper towel lined plate or cutting board and drain the rest of the bacon grease or save it for something else.
- Cook 1 tbsp bacon grease, butter and onion on med-high heat in the large soup pot for 5-7 minutes, stirring regularly until the onion becomes translucent…
- Add garlic, reduce heat to medium, and stir the vegetable mixture regularly for 1 minute…
- Whisk in flour quickly and stir until lightly browned to make a roux, which takes about 2-3 minutes…
- Whisk in milk and chicken broth and raise the burner to medium-high to bring the mixture to a light boil.
- Quickly add the final ingredients, stirring between each addition to the potato soup… add the cooked potatoes, salt and pepper, sour cream, cheddar cheese and most of the bacon (save the rest for topping).
- Bring mixture to a final boil, then turn off the heat and serve with your favorite toppings.
Next, try this lasagna soup.
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If you’re looking for something to serve with baked potato soup, try these BBQ baby back ribs in the oven.
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– Jenna
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Loaded Baked Potato Soup Recipe
This loaded baked potato soup recipe is easy enough for beginners to home cooking! It hits all the comfort food vibes, is filled with bacon-goodness, and is the perfect appetizer or main dish. Let’s make it…
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Servings: 4 people
Calories: 963kcal
Video
Ingredients
Potato soup base
- 4 medium russet potatoes peeled, 1” cubes
- 12 oz bacon 1” diced, divided for topping
- ¼ cup butter unsalted
- ½ medium onion ½” diced
- 1 tbsp garlic minced
- ¼ cup all purpose flour
- ¾ tsp salt
- ¼ tsp pepper
- 2 ½ cups milk 2% or whole
- 2 ½ cups chicken broth substitute vegetable broth
- ¾ cup sour cream
- 4 oz cheddar cheese about 1 cup, freshly shredded
For loaded topping
- Bacon cooked (reserved from recipe steps)
- Cheddar cheese
- Pepper to taste
- Cilantro fresh chopped, or chives or green onions
Instructions
- Boil peeled and diced russet potatoes in a large pot of water. To boil potatoes, I like to add a big pinch of salt to the water, and add the potatoes directly to cold water, fully submerged. I turn the heat to medium-high to get a boil going and fork-test them, about 5 minutes after the covered pot starts to boil, to see if they are easy to pierce. When a fork easily goes through them, they are done. Drain and set aside.
- Cook diced bacon in a large soup pot or dutch pot on medium-high heat for 5-7 minutes, stirring regularly until browned and cooked to your liking. Once done, reserve 1 tbsp bacon grease in the pot, which will flavor the soup. Transfer the bacon to a paper towel lined plate or cutting board and drain the rest of the bacon grease or save it for something else.
- Cook 1 tbsp bacon grease, butter and onion on med-high heat in the large soup pot for 5-7 minutes, stirring regularly until the onion becomes translucent…
- Add garlic, reduce heat to medium, and stir the vegetable mixture regularly for 1 minute…
- Whisk in flour quickly and stir until lightly browned to make a roux, which takes about 2-3 minutes…
- Whisk in milk and chicken broth and raise the burner to medium-high to bring the mixture to a light boil.
- Quickly add the final ingredients, stirring between each addition to the potato soup… add the cooked potatoes, salt and pepper, sour cream, cheddar cheese and most of the bacon (save the rest for topping).
- Bring mixture to a final boil, then turn off the heat and serve with your favorite toppings.
Notes
See the recipe: https://sipbitego.com/loaded-baked-potato-soup
Watch the full-length YouTube recipe video on Sip Bite Go’s YouTube channel.
Nutrition
Calories: 963kcal | Carbohydrates: 58g | Protein: 30g | Fat: 69g | Saturated Fat: 31g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1904mg | Potassium: 1429mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1192IU | Vitamin C: 14mg | Calcium: 482mg | Iron: 3mg
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