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This easy and delicious Creamy Loaded Baked Potato Soup recipe can be made in just one pot! It's loaded with bacon and creamy potato goodness!
It's that time of year that my family is requesting all the soups! They love soup, and I can't blame them because I do too. We all love so many different soup recipes out there, but one that ALWAYS gets requested when they want something extra comforting is my Creamy Loaded Baked Potato Soup.
The BEST Potato Soup Recipe!
Homemade potato soup is effortless to make from scratch, and the flavors will always beat any restaurant potato soup. The base is made with real potatoes that leave the soup extra creamy, hearty, and warm. It is as if you are eating your favorite loaded baked potato will all the toppings!
What are the Ingredients in Creamy Loaded Baked Potato Soup?
This soup uses ingredients I can almost guarantee that you usually have on hand in your kitchen already, which makes the perfect last-minute dinner recipe to warm up after a busy fall evening of activities.
- Potatoes - I prefer Yukon Gold but any type of potato will work
- Heavy Cream or Milk of Choice
- Sour Cream
- Cheese - I use Cheddar
- Green Onion
- Chicken Broth
- More Bacon
- Sour Cream
- Green Onions
- or other favorite baked potato toppings.
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Tips and Tricks
The short answer is no; however, you can choose to peel or not to peel the potatoes. I like to use Yukon Gold potatoes for this recipe, so I do not peel them because the skins become tender while cooking, and I like the buttery taste they have and added texture they leave.
If I were going to use something along the lines of a Russet, then I would go for sure peel the potatoes.
My husband loves a thicker soup, while I prefer a little thinner soup. You can easily make this one both ways. If you want it thinner, you can add more liquid. If you want it thicker, you can leave the pot over heat and simmer until the desired thickness is achieved.
This soup will be kept in the fridge for about 3-4 days. If you want to keep it for longer, you can place it into freezer-safe containers and freeze the potato soup for up to three months. When ready to reheat it, just let the soup defrost and warm it up over medium heat.
Let's make some soup!
- Cook the bacon, drain the excess fat.
- Boil the potatoes in the chicken stock.
- Mash the cooked potatoes into the chicken stock.
- Add the milk, butter, cheese, and spices to the soup till it is melted.
- Stir in the sour cream, green onions, and reserved bacon.
- Serve warm and enjoy!
What to serve with potato soup?
This soup usually becomes an all-in-one meal for us. My husband will occasionally request his favorite gluten-free panini or Crusty French Bread to go along the side.
More Potato Recipes
More Soup Recipes
Creamy Loaded Baked Potato Soup
- 1 LB Bacom cut into small pieces
- 2 LBS Potatoes of Choice peeled if desired, cut into equal sized pieces
- 3 TBS Butter
- 3 Clovess Minced Garlic or 2 teaspoon powdered
- 4 C Chicken Stock
- 2 C Milk of Choice or Heavy Cream
- 1 ½ - 2 C Cheddar Cheese
- 1 C Sour Cream
- 2 TSP Salt
- 1 teaspoon Pepper
- ½ C Green Onion or Chives sliced
- Cheddar Cheese
- Sour Cream
- Bacon Pieces
- Cook the bacon in a large stockpot, over medium heat, until it is crispy. When the bacon is cooked, remove the pieces from the pot and set them aside. Drain the remaining bacon fat from the pot. Leave about 1-2 TBS in the bottom of the pot.1 LB Bacom
- Add the potatoes, and chicken stock to the pot. Bring the pot to a boil. Cover the pot and allow the potatoes to cook until they are easily masted and falling apart. This should take about 15 minutes.2 LBS Potatoes of Choice, 4 C Chicken Stock
- Once the potatoes have fully cooked, mash them into the chicken broth in the pot. You are essentially making thick mashed potatoes at this point.
- Add in the remaining ingredients, including the reserved bacon and stir till combined.3 TBS Butter, 3 Clovess Minced Garlic, 2 C Milk of Choice, 1 ½ - 2 C Cheddar Cheese, 1 C Sour Cream, 2 teaspoon Salt, 1 teaspoon Pepper, Cheddar Cheese, Sour Cream, Bacon Pieces, Chives, ½ C Green Onion or Chives
- Allow the mixture to cook over medium heat for about ten more minutes so the soup can thicken, and the flavors come together.
- Top the soup with your choice of toppings and serve with your favorite gluten-free crusty bread for an added treat.