This loaded potato soup recipe is probably my favorite soup recipe of all time. I know that's a very bold statement, but it's true. Inspired by the loaded potato soup from Newk's, it's got silky potatoes, lots of cheese, crispy bacon, sour cream, and chives. What's not to love?
Aside from grits, potatoes are the ultimate comfort food in my book so when the weather turns chili, there's nothing like a big bowl of this hearty soup. But honestly, this is a good soup any time of year.
One of my favorite things to do is make a double batch and freeze half to save for busy weeknights when I don't feel like cooking.
Looking for more cozy soups (that you can also freeze or make ahead as a time saver)? Be sure to check out my Holiday Vegetable Hash and Sausage Stew. The Classic Beef Stew I created for Yummly is also a family favorite.
So is my Quick White Bean Chicken Chili. Finally, I created a copycat recipe of another restaurant favorite: Chicken Salad Chick's Sassy Scotty Chicken Salad that I know you're going to love too.
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Ingredients
Before we get started, let’s gather the ingredients we need for this recipe.
- Yukon gold potatoes
- kosher salt and freshly ground black pepper
- bacon
- Vidalia onion
- garlic cloves
- all-purpose flour
- chicken broth
- whole milk
- paprika
- extra-sharp Cheddar cheese
- sharp Cheddar cheese
- sour cream
- chives
(See recipe card for quantities.)
Instructions
Now that we’ve got our ingredients, it’s time to get cooking!
First, cook the potatoes in salted water to cover. Drain and set aside.
Next, cook the bacon in a Dutch oven until crispy and remove with a slotted spoon to a paper towel-lined plate.
Then, cook the onion and garlic in the bacon drippings. Add the flour and stir until smooth. Add the chicken broth, milk, and paprika and cook until thickened.
Finally, puree the soup base (if desired). Add the potatoes and mash with a potato masher to desired consistency. Stir in the cheeses and bacon and heat. Garnish and serve.
Hint: Have leftover baked potatoes? You can use them in this soup (you'll need about 4 large potatoes, peeled and cut into chunks). Add the cooked potatoes to the soup base and follow the instructions from step 5 on.
Substitutions
There are so many ways to make adjustments to this recipe. Here are a few suggestions:
- Potatoes - I think the best potatoes for this delicious soup are Yukon golds. I love the texture and color of Yukon gold potatoes--they're super luscious and creamy. But, feel free to use russet potatoes or red potatoes instead.
- Cheese - use extra sharp white Cheddar cheese instead of yellow.
- Turkey bacon - you can use turkey bacon instead of traditional pork bacon, but you'll need to add more fat to the soup pot for cooking the onion. A little real butter or olive oil will work great.
- Gluten-free - use gluten-free flour instead of all-purpose flour. Or use cornstarch if you prefer.
- Green onions - substitute green onions for the chives if needed.
- Onions - instead of half a large Vidalia or other sweet onion, you can substitute a medium yellow onion.
Variations
Looking for other ways to adjust this recipe? I've got you covered.
- Spicy - add a pinch of cayenne pepper to the soup base to give it a little spicy kick.
- Broccoli and potato - stir in blanched chopped frozen or fresh broccoli to add some veggies to this soup.
- Vegetarian - to make this recipe vegetarian, omit the bacon and use 2 tablespoons olive oil to cook the onions and garlic. And, use vegetable broth instead of chicken stock.
Equipment
Here's what you'll need to make this recipe:
- vegetable peeler
- dry measuring cups
- liquid measuring cup
- measuring spoons
- Dutch oven
- slotted spoon
- cheese grater
- colander
- immersion blender
Storage
To store any leftovers, let the soup cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers in an airtight container for up to 3 months.
Tasty tip
Using a standard blender to puree the soup base? Be sure to remove the center cap of the lid to allow steam to escape as you blend. If you don't, you could end up with an explosion of hot soup all over the kitchen.
Frequently asked questions
When the potatoes are blended too much, the starch can cause it to become gummy. That's why I like to use a potato masher to mash the potatoes instead of a blender.
Did you cook the potatoes in salted water? If not, that's why. It's so important to season the potatoes while they cook instead of after. They absorb the salt during boiling, and it prevents you from having to add a ton of salt to the finished soup.
If you're using russet potatoes, then I recommend peeling the potatoes since their skins are on the tougher side. But, if you'd like a more rustic soup you don't need to peel Yukon gold, white, or red potatoes.
I like to use all-purpose flour to thicken the roux in this soup, but you can also use cornstarch.
The great thing about this potato soup recipe is that it's hearty enough on its own. But, you can serve crusty bread or a simple chopped salad on the side.
Related
Looking for other recipes like this? Try these:
Even more
These are more of my favorite recipes:
🍽Get the recipe
Loaded Baked Potato Soup
Equipment
- vegetable peeler
- dry measuring cups
- liquid measuring cup
- measuring spoons
- Dutch oven
- slotted spoon
- cheese grater
- colander
- immersion blender
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
- Kosher salt and freshly ground black pepper
- 6 slices bacon, chopped into small pieces
- ½ large Vidalia onion, chopped (1 ½ cups)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- ½ teaspoon paprika
- 1 cup shredded extra-sharp Cheddar cheese
- 1 cup shredded sharp Cheddar cheese
- Sour cream and chopped chives for topping
Instructions
- Combine the potatoes and salted water to cover in a medium saucepan. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain and set aside.
- Meanwhile, cook the bacon in a Dutch oven or soup pot over medium heat until browned and crispy. Remove the bacon to a paper towel lined plate with a slotted spoon, reserving the bacon grease in the Dutch oven.
- Add the onion and garlic to the bacon drippings and cook until tender, about 5 minutes. Add the flour and stir until combined. Add the chicken broth, milk, and paprika and bring to a boil. Cook until the mixture is thickened.
- If desired, use an immersion blender to puree the soup. (Or, puree the soup, in batches, in a blender until smooth. Return the soup to the pot.)
- Add the potatoes to the Dutch oven. Use a potato masher to mash the potatoes into smaller pieces. Return the soup to a simmer. Set aside some of the shredded cheese and bacon for garnish. Stir the remaining cheese and bacon into the soup and stir until the cheese melts. Season with salt and pepper to taste.
- To serve, divide the soup evenly between serving bowls. Top with shredded cheese, bacon, sour cream, and chives.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Cathleen says
This looks like the ultimate soup!! Thank you so much for sharing, I am so excited to try it tonight! 🙂
AshleyFreeman says
Hooray! Can't wait to hear what you think!
Moop Brown says
I really love baked potatoes and this recipe of it in soup form seems really tasty and unique. I also appreciate how straightforward and easy to make it is.
AshleyFreeman says
Thanks so much!
Molly Kumar says
Oh my goody, they look super yummm!!! Loving the addition of cheese, bacon, broth and seasonings. Would be perfect for a big family meal.
AshleyFreeman says
For sure! It's one of our family's favorite soups!
Jamie says
There's nothing more comforting than a baked potato soup! Of course I had to add extra bacon. So delicious!
AshleyFreeman says
I like your style, Jamie!
Katie Crenshaw says
This recipe has the perfect combination of ingredients to make the perfect baked potato soup! Every bite turns out delicious and comforting.
AshleyFreeman says
Thanks so much!
Alex says
This is just like Newk's! So, so tasty and it was super easy to make. Thanks so much!
AshleyFreeman says
Awesome! It's one of my favorite comfort food recipes!
Tracy says
This is loaded and SO delicious. Everything you want in a baked potato but in a comforting soup - so good we'll even make it in the summer!
AshleyFreeman says
Yes! I'm a year-round soup gal 🙂
Lori | The Kitchen Whisperer says
Yes it's 107F here in Arizona and yes I'm chowing down a huge bowl of this soup! So so good and easy to make! Definitely going on repeat!
AshleyFreeman says
Well this may be the best review ever! I eat soup year-round so I can totally relate. Also I hope things cool off in Arizona for you!
Gloria says
We love potato recipes. This soup is so delicious. Comfort food in a bowl. The leftovers taste even better.
AshleyFreeman says
Yes! Comfort food in a bowl--my go-to soup recipe 🙂