Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!
Creamy, dreamy mashed potatoes are added to a savory chicken broth base resulting in this cheesy potato soup. We top this loaded potato soup with our favourite baked potato toppings including crispy bacon, cheddar cheese, sour cream, and green onions. The result is a deliciously rich potato soup that tastes just like those fully loaded baked potatoes we all love so much!
Potatoes are one of our favorite veggies, they’re inexpensive, versatile and taste great! There are a ton of ways to prepare potatoes… french fries, Garlic Ranch Mashed Potatoes, roasted potatoes, Loaded Twice Baked Potato Casserole… you name it. One of our favorites is to enjoy it as a slurpable soup!
How to Make Baked Potato Soup
This loaded baked potato soup recipe is loaded with flavor from bacon, onions and cheese, everything is melded together to make a rich creamy soup! It’s easy to make, here’s how:
- Fry bacon until crisp (yum!).
- Cook onions in the bacon drippings until tender and then add broth and mashed potatoes.
- Cook a little bit to blend flavors.
- Finally this soup is finished off with a splash of buttermilk and of course sharp cheddar cheese.
- Top with your favorite toppings including green onions, sour cream, crisp bacon and cheese!
While this recipe tastes like a baked potato fully loaded with cheese and sour cream and bacon, we actually use mashed (or smashed) potatoes. The use of mashed potatoes makes it quick & easy and creates a creamy texture. Baked Potato Soup is the perfect way to use up leftover mashed potatoes (if leftover mashed potatoes is even a thing?!). If you don’t have leftovers you can make mashed yourself (recipe below) or even whip up some easy Instant Pot Mashed Potatoes.
When making mashed potatoes for this recipe, I prefer to have the texture to be a little bit more smashed (or chunky) so the soup has texture.
How to Make Mashed Potatoes
Mashed potatoes are a staple for good reason, they’re inexpensive, delicious and easy to make! They’re the perfect base for gravies and sauces or for topping with Salisbury Steak or creamed corn!
Mashed potatoes simply require potatoes, butter, and cream (or milk) with seasoning. Depending on what I’m serving them with, I also add in green onions, garlic or even sour cream.
Perfect Mashed Potatoes
- 4 lbs russet potatoes
- 2 cloves fresh garlic (optional)
- 1/4 cup butter
- ½ to 3/4 cup whole milk (or cream), warmed
- salt & pepper to taste
- Wash, peel & cube potatoes. Boil the potatoes (and garlic if using) and in a large pot of salted water until fork tender (about 15 minutes).
- Drain very well and place back into the warm pot.
- Mash slightly with a potato masher. Add in butter, warmed milk, salt and pepper. Mash to desired consistency.
Can You Freeze Baked Potato Soup?
This baked potato soup recipe does reheat well and can last about 5 days in the fridge.
Soups containing potatoes can have a change in texture when frozen so I prefer to make it fresh when I can. If you do decide to freeze this soup, you’ll want to reheat it over low heat to help maintaining the creamy and smooth texture!
What can you add to potato soup?
This baked potato soup recipe has bacon, cheese, sour cream, and green onions which are some of my favourite mix-ins for potatoes!
Baked Potato Soup is extremely versatile making it the perfect way to use up any leftover ingredients in your fridge. Toss in leftover rotisserie chicken, ham, corn, peppers, roasted vegetables and of course your favourite of cheeses!
This is honestly the best potato soup I’ve ever had, and it’s perfect for a weeknight meal. This soup takes about 30 minutes start to finish. While it’s cooking I put together a quick tossed salad and add in some crusty bread for the perfect family meal. When I make this soup for my family, I like to serve it but leave the sour cream, green onion, and bacon on the side. I serve the toppings like I would with a normal baked potato. Everyone loves adding their own toppings!
Baked Potato Soup
- 6 slices bacon chopped
- 1 small onion diced
- 2 tablespoons flour
- 2 cloves garlic minced
- 3 cups chicken broth low sodium
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups mashed potatoes
- 1 1/4 cups sharp cheddar cheese shredded and divided
- 1/2 cup buttermilk
- 1/3 cup sour cream plus extra for garnish
- 2 green onions finely chopped
- Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
- Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
- Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
- Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
- Remove from heat and stir in 1 cup cheese, half of the bacon and 1/3 cup sour cream.
- Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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