5.0 from 51 votes
Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate cozy winter soup! Creamy potato based soup filled with all the classic baked potato toppings - sour cream, cheese, bacon and green onions. This soup has all the same great flavors of loaded baked potatoes but in a different form. Instead of a baked potato side dish, it is transformed into a hearty bowl of warm soup. Perfect for those cold fall and winter days! One of the best parts of this loaded baked potato soup is that the whole soup comes together in just 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 512 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
Soup
- 4 large potatoes (russet, Idaho or Yukon gold potatoes, peeled and cubed)
- ½ teaspoon salt
- ½ cup Bacon (cooked and crumbled)
- 2 tablespoon butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoon flour (all purpose)
- 2 ½ cups milk
- 2 ½ cups chicken broth (or vegetable broth)
- 1 cup cheddar (shredded, mild or sharp )
- ¾ cup sour cream
- salt and pepper to taste
Toppings
- ½ cup Bacon (cooked and crumbled)
- ½ cup cheddar cheese (shredded)
- ½ cup sour cream
- 4 green onions (finely sliced)
Instructions
- Add the cubed potatoes to a large pot. Cover with enough water to come 1” above the potatoes. Season with ½ teaspoon salt. Bring to a boil on medium high heat and cook 8-10 minutes or until potatoes are fork. Once cooked, drain and set aside.
- While the potatoes are boiling, in a large pot on medium heat add the butter and diced onions. Sauté until the onions are tender. Add in the garlic and sauté another 1-2 minutes until fragrant.
- Quickly whisk in the flour. Cook until the flour is lightly browned.
- Slowly pour in the milk and broth, whisking constantly. Bring to a low boil and continue whisking until evenly combined.
- Add in the drained potatoes. Using an immersion blender, blender or potato masher, puree until desired consistency (you can puree the soup completely or leave some potato cubes for a chunkier texture).
- Stir in ¾ cup sour cream, 1 cup shredded cheddar, and ½ cup cooked bacon. Season to taste with salt and pepper. Bring to a low boil then remove from heat.
- Serve topped with shredded cheese, bacon, sour cream and green onions and any other favorite toppings. Enjoy!
Cup of Yum
Notes
- There are endless varieties of baked potatoes. These are some of my favorite unique toppings for this baked potato soup:
- Buffalo Chicken Flavor - add some shredded buffalo chicken, green onions, bacon and cheddar cheese or blue cheese crumbles
- Mexican Inspired - avocado, corn, black beans, Mexican blend cheese, sour cream, green onion
- Jalapeno Popper - diced jalapenos, cheddar cheese, green onion, sour cream
- Chili Cheese - chili, cheddar cheese, sour cream, green onion
- Pulled Pork - left over BBQ pulled pork, cheddar cheese, sour cream green onion
Nutrition Information
Calories
512kcal
(26%)
Carbohydrates
42g
(14%)
Protein
17g
(34%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
841mg
(35%)
Potassium
1112mg
(32%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
724IU
(14%)
Vitamin C
44mg
(49%)
Calcium
318mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 841mg | 35% |
| Potassium | 1112mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 44mg | 49% |
| Calcium | 318mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.