Comfort in a Bowl: Easy and Delicious Potato Soup Recipe
This easy loaded baked potato soup recipe is a simple yet satisfying dish that combines all the flavors of a baked potato in a creamy, hearty soup. Perfect for cozy nights, it’s a one-pot wonder that’s quick to make and packed with comfort. Whether you’re serving it for dinner or enjoying it as a starter, this soup is sure to become a new favorite!
Why You’ll Love This Loaded Baked Potato Soup
This baked potato soup is a go-to recipe for so many reasons. First, it brings all the comforting flavors of a loaded baked potato—crispy bacon, creamy cheese, and fresh scallions—into one easy-to-make dish. The best part? It’s a hassle-free way to make a comforting, filling soup without all the steps of actually baking the potatoes.
Many readers have even said this is the one they’ve been searching for, thanks to its hearty texture and rich flavors. Plus, it’s made with simple ingredients you probably already have in your kitchen!
One of the key benefits of this recipe is its ease of preparation. Instead of baking the potatoes separately (which takes extra time), you simply cook them directly in the soup. I always opt for the simpler method if the taste is just as good—and in this case, it absolutely is!
Ingredients You’ll Need
This recipe uses common ingredients that make for a flavorful, hearty soup:
- Bacon: Adds a savory, smoky flavor that enhances the overall taste of the soup. I use the leftover bacon grease for sautéing the garlic and onion, which brings even more flavor to the dish.
- Garlic & Onion: Sweet Vidalia onions are my go-to, but any onion will work. The garlic adds that savory depth we all love in soups.
- Potatoes: Russet potatoes are perfect for this soup. They’re starchy, which helps thicken the broth, and they break down beautifully, creating that creamy texture.
- Flour & Milk: While this soup is creamy, it doesn’t require heavy cream. I use whole milk and a little flour to thicken the broth and give it that satisfying creaminess.
- Chicken Broth: Adds extra depth to the soup base, complementing the other flavors perfectly.
- Toppings: These are key to achieving that “loaded baked potato” flavor! I use sour cream for richness, sharp cheddar cheese for a bold, tangy kick, scallions for freshness, and extra bacon for that crispy finish.
What’s the Best Kind of Potatoes to Use?
For the creamiest, heartiest soup, I recommend using Russet potatoes. They’re commonly labeled as baking potatoes in grocery stores, and they’re starchy, which helps to naturally thicken the soup as they cook. Russets also have a soft, fluffy texture when cooked, which makes them perfect for soups.
You can peel the potatoes, but it’s not necessary. If you prefer to leave the skins on, just scrub them well. The skins add extra texture and nutrition, so it’s a matter of personal preference!
How to Make Easy Loaded Baked Potato Soup
This recipe is super simple and involves minimal cooking time. Here’s how to make it:
Step 1: Cook the Bacon
Start by crisping up your bacon in a large pot. Once cooked, remove the bacon and set it aside to crumble later. Keep a bit of the bacon grease in the pot to sauté the onion and garlic, which will add incredible flavor to your soup.
Step 2: Sauté the Aromatics
Add the chopped garlic and onion to the bacon grease and sauté for a few minutes until they’re soft and fragrant. This step builds the savory base of your soup.
Step 3: Add the Potatoes
Next, add the peeled (or unpeeled) diced potatoes to the pot, along with the flour. Stir everything together to coat the potatoes in the flour, which will help thicken the soup.
Step 4: Pour in the Broth and Milk
Add the chicken broth and milk to the pot. Stir to combine and bring the mixture to a simmer. Let the soup cook for about 15-20 minutes, or until the potatoes are tender and have started to break down.
Step 5: Blend for Creaminess
If you prefer a smoother soup, use an immersion blender to blend part of the soup directly in the pot. You can also transfer half of the soup to a regular blender, then return it to the pot. This step creates a creamy texture without using heavy cream.
Step 6: Season and Serve
Taste the soup and season with salt and pepper as needed. Once everything is perfectly seasoned and heated through, serve your soup in bowls, topped with crispy bacon, sour cream, sharp cheddar cheese, and fresh scallions.
Topping Ideas for Loaded Baked Potato Soup
While I’ve listed classic toppings like bacon, sour cream, and cheddar cheese, feel free to get creative! Some great additions include:
- Chives: Fresh chives add a mild onion flavor and pop of color.
- Sour Cream or Greek Yogurt: For extra creaminess.
- Shredded Chicken: For a protein boost.
- Croutons: For a crunchy texture contrast.
- Hot Sauce: If you like a little kick!
A Cozy Soup That’s Perfect for Any Occasion
This easy loaded baked potato soup is the kind of meal you’ll crave on a cold day. It’s rich, hearty, and packed with the flavors of a loaded baked potato, but in soup form—making it easy to enjoy in one bowl. Whether you’re feeding your family or looking for a satisfying dish to serve guests, this soup is sure to please.
Tips for Storing and Reheating
If you have leftovers, don’t worry! This soup keeps well in the refrigerator for up to 3-4 days. Just be sure to let it cool completely before storing it in an airtight container.
To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You may want to add a splash of milk or broth to bring it back to the desired consistency, as the soup may thicken as it cools.
Conclusion
This easy loaded baked potato soup is the ultimate comfort food that’s simple to prepare, full of flavor, and perfect for chilly evenings. With its creamy texture, savory bacon, and the classic baked potato toppings, it’s the soup everyone will love. So grab your ingredients, get cooking, and enjoy the cozy warmth of this hearty meal!
Easy Baked Potato Soup
Ingredients
- 6 strips bacon
- 1/2 medium onion chopped
- 4 large Russet potatoes diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic minced
- 3/4 cup grated cheddar cheese or more to taste
- Chopped scallions to taste
- 3/4 cup sour cream or more to taste
- Salt & pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot (I use kitchen shears to make this job easy). Fry the bacon over medium-high heat until it’s nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. You can peel the potatoes like I did, or scrub them and leave them unpeeled if you prefer.
- Once the bacon is done, take it out of the pot and transfer to a paper towel lined plate. Leave about two tablespoons of the bacon fat in the pot (it’s fine to eyeball it). Discard the rest of the bacon fat or reserve it to use in another recipe.
- Add the onion to the pot and sauté it for 5 minutes.
- Stir in the flour and cook it for about a minute.
- Whisk the milk in slowly until the flour has dissolved.
- Add the chicken broth, garlic, and potatoes. Increase the heat to high. Scrape up any browned bits from the bottom of the pot. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open. Let the soup simmer gently for 20 minutes.
- While the soup’s cooking, get the cheddar, scallions, and sour cream ready.
- The potatoes should be quite fall-apart tender by now. I like to take my potato masher and mash the potatoes a little bit right in the pot, but if you want to leave the potatoes as-is, that’s fine too.
- Stir in the sour cream and most of the cheddar and bacon (I reserve some to top the soup with). Season the soup with salt & pepper as needed. Top each bowl with the scallions and remaining cheddar and bacon.
Notes
- If at any point the soup is too thick for you (especially when reheating it), add in some chicken broth slowly until your desired consistency is reached.
- I suggest reheating this soup on a low heat and stirring it often. The potatoes can cement on the bottom if the heat is too high.
- This recipe is also on page 165 of the Salt &
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
