Baked Potato Soup


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Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

A rich and creamy soup with loaded with cheddar cheese and topped with all of our favorite toppings we add to traditional Baked Potatoes!

A large pot of baked potato soup topped with cheese, bacon, sour cream and green onions.

Loaded Baked Potato 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:

  1. Fry bacon until crisp (yum!).
  2. Cook onions in the bacon drippings until tender. Add broth and mashed potatoes and simmer.
  3. Add a splash of buttermilk and of course sharp cheddar cheese.

Top with your favorite toppings including green onions, sour cream, crisp bacon and cheese!

The Perfect Potatoes for Soup

While this recipe tastes like a baked potato, we actually use mashed (or smashed) potatoes. The use of mashed potatoes makes it quick & easy and creates a creamy texture (and it’s a great way to use up leftovers).

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.

A bowl of loaded baked potato soup with a soup in white bowl

A Delicious Staple

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. Add these mashed potatoes to the soup or you can use leftover mashed potatoes if you have any!

Making the Perfect Mashed Potatoes

Ingredients:

  • 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

Directions:

  1. 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).
  2. Drain very well and place back into the warm pot.
  3. Mash slightly with a potato masher. Add in butter, warmed milk, salt and pepper. Mash to desired consistency.

A ladle of baked potato soup with cheese, bacon and green onions.

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.

Add in any of the following:

  • Proteins: rotisserie chicken, leftover ham, cooked and drained sausage
  • Vegetables: corn, red bell peppers, leftover roasted vegetables finely chopped
  • Cheeses: change them up or use what you have on hand. Be sure to include at least one sharp flavored cheese such as cheddar or parmesan.

Close up photo of loaded baked potato soup in white bowl

More Potato Recipes You’ll Love

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!

5 from 6 votes
Review Recipe

Baked Potato Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Holly Nilsson
Course Lunch, Main Course, Soup
Cuisine American
Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

Ingredients

  • 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

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Instructions

  1. Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
  2. Reduce heat to medium low and add diced onion to drippings.  Cook until tender, about 5-7 minutes.
  3. 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.
  4. Stir in mashed potatoes.  Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
  5. Remove from heat and stir in 1 cup cheese, half of the bacon and 1/3 cup sour cream.
  6. Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.
Nutrition Information
Calories: 528, Fat: 30g, Saturated Fat: 14g, Cholesterol: 72mg, Sodium: 1469mg, Potassium: 844mg, Carbohydrates: 45g, Fiber: 3g, Sugar: 4g, Protein: 19g, Vitamin A: 11.7%, Vitamin C: 62.6%, Calcium: 34.4%, Iron: 8.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baked potato soup, loaded baked potato soup, potato soup

Baked Potato Soup being served with a silver ladle is shown in the top photo, while the bottom photo shows the soup in a white bowl

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Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup! #spendwithpennies #soup #potatosoup #bacon #cheese #bakedpotato #comfortfood #30minutemeal
Baked Potato Soup tastes just like a fully loaded baked potato in a delicious belly warming soup! Loaded with mashed potatoes, cheese and bacon this is going to become a new family favorite! #spendwithpennies #soup #potatosoup #bacon #cheese #bakedpotato #comfortfood #30minutemeal

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Thank you so much for posting this recipe!!
    I just made it for my family and they LOVED IT!! I substituted the buttermilk for heavy whipped cream and didnt add cheese to the soup but provided it as a garnishment.
    I used 4 jumbo russets and a full packet of bacon (we love bacon at my house) and those modifications were great and provided plenty for leftovers!

    I can’t thank you enough…we loved it!!❤

  2. This recipe sounds so good. Can I use something other than buttermilk ? I hate to buy a pint, use a little and discard the rest.

    1. Buttermilk adds both creaminess and a bit of a tang. I would suggest perhaps a little heavy cream and some sour cream.

      If you do buy buttermilk, you can usually get a small container and it’s great for ranch dressing, pancakes or biscuits. It also freezes well. )

  3. This is delicious, but will taste better if you bake the potatoes. I know it takes longer, but you get the baked potato taste in the soup. I also add a little thyme in my soup just to give it a bit of flavour. Thank you for this wonderful recipe

  4. My husband wanted potato soup so I googled recipes for potato soup, the 5 ⭐️ ‘s caught my eye, so I started looking at the ingredients & gave it a whirl! We are so happy to say this is the BEST potato soup WE have ever tasted! It’s a keeper! Thank you for the recipe !   -The Lycans

  5. My son recently discovered a love for mashed potatoes (he used to be wary of them while the rest of us were digging in)! I am going to make a triple batch of the mashed potatoes this week so I can make this soup and your shepherd’s pie! Thanks for all of the great recipes! :)

  6. Wow our family loved this soup! Followed exactly but with added cheese since I had extra. Extra cheese never hurts right? A keeper! So yummy with salad and fresh warm bread! Thank you for another great recipe that is Michelle proof! LOL