Creamy Loaded Baked Potato Soup

Baked Potato Soup

Baked russet potatoes give this stovetop soup a thick, creamy base without losing the soft chunks that make it taste like a loaded baked potato. Using potatoes baked ahead keeps the soup itself to about 35 minutes, including prep.

Mash only some of the potatoes, then add the cream over low heat so the soup stays smooth. Finish each bowl with shredded sharp cheddar, crisp bacon, sour cream, and green onions rather than stirring the toppings into the pot.

Ingredients for Baked Potato Soup

• 3 large russet potatoes, about 2 1/4 pounds (1kg), baked until tender
• 6 slices bacon, about 6 ounces (170g)
• 1 medium yellow onion, finely diced (150g)
• 2 garlic cloves, minced
• 4 cups chicken broth, plus up to 1 cup more as needed
• 3/4 cup heavy cream (180g)
• 1 1/2 cups freshly shredded sharp cheddar cheese (170g)
• 1/2 cup sour cream (120g)
• 1/3 cup thinly sliced green onions or chives
• Kosher salt and black pepper, to taste

Vegetable broth can replace chicken broth. If the bacon leaves less than 1 tablespoon fat in the pot, add up to 1 tablespoon unsalted butter to cook the onion.

How to Make Baked Potato Soup

Time: 15 minutes prep, about 20 minutes cooking; about 35 minutes total with baked potatoes ready. Makes 6 bowls. Use a 5- to 6-quart Dutch oven or heavy soup pot.

1. Prepare the potatoes: If starting with raw potatoes, bake them at 400°F (205°C) for about 50 to 60 minutes, until a knife slides easily through the centers. Baking time is additional to the 35-minute soup time. Cool until you can handle them, remove the skins if desired, and cut the potatoes into rough 3/4-inch pieces.
2. Cook the bacon and onion: Cook the bacon in the soup pot over medium heat until crisp. Transfer it to a paper-towel-lined plate and crumble when cool. Leave about 1 tablespoon bacon fat in the pot, adding butter if needed. Cook the onion, stirring occasionally, until soft and translucent but not browned. Add the garlic and cook for about 30 seconds, until fragrant.
3. Simmer the potatoes: Add 4 cups broth and the baked potato pieces. Bring to a gentle simmer over medium-low heat. Cook uncovered or with the lid slightly ajar for 5 to 7 minutes. Start checking after 5 minutes; the potatoes should be hot and crush easily against the side of the pot.
4. Thicken the soup: Mash some of the potatoes directly in the pot, leaving plenty of distinct pieces. For a creamier base, use an immersion blender for just a few brief pulses. Do not blend the soup smooth.
5. Add the cream: Reduce the heat to low. Stir in the cream and warm for 3 to 5 minutes, stirring often, until the soup is steaming but not boiling. Taste before adding salt and pepper; the toppings will add saltiness. If the soup is too thick, stir in warm broth a little at a time until it is spoonable.
6. Serve: Let the soup stand for 3 to 5 minutes, loosening it with more warm broth if needed. Ladle into wide bowls and pile the cheddar and bacon in the center of each. Add a dollop of sour cream and the green onions or chives. Serve while the cheddar is softening but still visibly shredded.

How to Keep Baked Potato Soup Creamy but Chunky

Mashing part of the potato thickens the broth; leaving the rest intact gives each spoonful soft baked-potato pieces. If using an immersion blender, pulse only a small portion of the soup so it does not become a smooth purée.

Baked potatoes continue absorbing liquid as the soup stands. If it becomes too thick, add warm broth a few tablespoons at a time. Keep the heat low after adding cream: boiling can make the dairy-enriched base look grainy or separated. Add sour cream to the bowls, not the pot.

Make-Ahead and Variations

Use baked potatoes prepared ahead: Bake the potatoes up to one day ahead, cool and refrigerate them, then cube them cold. Warm the pieces thoroughly in the broth before mashing.

Make it vegetarian: Use vegetable broth, omit the bacon, and cook the onion in butter or olive oil. Keep the cheddar, sour cream, and green onion toppings, or use vegetarian bacon if desired.

Start with raw potatoes in a slow cooker: This is a separate method, not part of the 35-minute stovetop recipe. Cook the onion and garlic as directed, then add them to a slow cooker with the broth and peeled, cubed raw russet potatoes. Cook on LOW for about 8 hours or HIGH for about 4 hours, until the potatoes are fully tender. Mash some of the potatoes, stir in the cream near the end, and warm gently without boiling. Cook the bacon separately for topping.

Serving, Storage, and Reheating

Serve with crusty bread, dinner rolls, a green salad, or steamed broccoli. For another cheese-forward soup, try this Broccoli Cheddar Soup Recipe.

Cool leftover soup promptly and refrigerate in an airtight container for 3 to 4 days. Store the bacon, cheddar, sour cream, and green onions separately when possible. Reheat the soup over low to medium-low heat, stirring often and adding a splash of broth or milk if it has thickened. Add the toppings after reheating.

Freezing is not preferred because the potato and dairy textures can change after thawing. If needed, freeze the soup without toppings in small portions; it may need extra broth or milk when reheated.

Nutrition

Approximate per serving, based on 6 bowls with toppings: 490 calories, 17g protein, 32g fat, and 35g carbohydrates. Approximate per 100g: 120 calories, 4g protein, 8g fat, and 9g carbohydrates. Values vary with potato size, broth, bacon fat retained, and topping portions.