Loaded Potato Perfection

Dive into the ultimate comfort food experience with our Loaded Baked Potato Soup – a recipe so rich, creamy, and undeniably delicious, it’s destined to become a staple in your kitchen. Forget complicated preparations; this soup is not only incredibly easy to make but also packs a hearty punch that satisfies even the pickiest eaters. It’s the kind of meal that brings warmth and joy, transforming simple ingredients into a gourmet delight. Prepare to be amazed by how effortlessly you can create a restaurant-quality soup right at home, a dish so comforting it feels like a warm hug in a bowl. It quickly became one of our absolute favorite soups, beloved by every member of the family for its deep flavors and satisfying texture.

There’s something truly special about creamy, cheesy potato soups, and this one holds a cherished spot in our recipe rotation. My children, in particular, light up at the mention of it. Between this classic baked potato soup and our Instant Pot Cheesy Potato Soup, they could happily enjoy dinner without a single complaint, day after day. It’s a testament to the irresistible combination of flavors and textures that make these dishes so universally appealing. This recipe is particularly ingenious, utilizing leftover baked potatoes, making it both economical and incredibly simple for busy weeknights. Whenever I make baked potatoes for dinner, I always prepare a few extra, knowing they’ll be perfectly suited for a batch of this hearty soup later in the week.

Effortless Preparation: Crafting Your Creamy Base

Every great creamy soup starts with a perfect roux, and this recipe is no exception. A roux, a simple mixture of equal parts butter and flour, is the thickening agent that gives our soup its luxurious body and adds a foundational layer of rich, nutty flavor. Begin by melting four tablespoons of butter in a 4-quart or larger pot over medium heat. Once fully melted, add half of the total flour (1/4 cup) and whisk vigorously to combine. This initial cooking of the flour in butter is crucial for eliminating a raw flour taste and developing a deeper flavor profile.

The key to a successful roux is patience and attention. Cook this mixture, stirring continuously, until it transforms into a beautiful, caramel-brown hue and releases a wonderfully fragrant, toasted aroma. This browning process, often overlooked, is what truly develops the depth of flavor in your soup. Be vigilant – a burning smell indicates it’s gone too far, and you’ll need to start fresh. This stage typically takes about 2-3 minutes of constant whisking. Once your roux reaches that perfect nutty, caramelly aroma, it’s ready for the next step.

Now, it’s time to introduce the milk. In a separate liquid measuring cup or a blender, whisk together the remaining 1/4 cup of flour with 6 cups of milk (we recommend 2% for a rich, yet not overly heavy, consistency). Gradually whisk this milk and flour mixture into the pot, adding it in several small increments. It’s essential to whisk each addition of milk fully into the soup base before adding more. This technique ensures a smooth, lump-free consistency, allowing the soup to thicken beautifully without any unwelcome textures. Continue cooking and stirring often until the soup comes to a gentle bubble and visibly thickens, which usually takes about 5-10 minutes. This methodical approach to building the base guarantees a silky, flavorful foundation for your loaded baked potato soup.

The Star Ingredient: Perfect Baked Potatoes

The reason this soup isn’t just your ordinary creamy potato soup but a truly exceptional dish lies in its star ingredient: the baked potatoes. Unlike boiled potatoes, which can absorb too much water and become mushy, baking them beforehand concentrates their earthy flavor and creates a naturally fluffy, tender interior. This foundational step is crucial, imparting a distinct depth and creamy mouthfeel that elevates this recipe far beyond an ordinary potato soup. This concentrated potato flavor is what truly makes this loaded baked potato soup shine, distinguishing it from recipes that use raw potatoes cooked directly in the broth.

Choosing Your Potatoes: We usually recommend using russet potatoes for this loaded baked potato soup. Their high starch content makes them ideal for baking, resulting in a fluffy texture that mashes beautifully into the soup, adding to its creamy richness. However, if you’re looking for a slightly different texture or a quicker cooking method, red potatoes can also be used. If opting for red potatoes, you can cook them in an Instant Pot, and their thin skins mean no peeling is required before adding them to the soup, offering a delightful rustic element and saving prep time. Both options yield fantastic results, just with subtle differences in texture and appearance.

How to Bake Your Potatoes:

• Oven Baking: For the classic method, preheat your oven to 375 degrees Fahrenheit. Pierce each potato all over with a fork to allow steam to escape during cooking. Place the potatoes on a foil-lined baking sheet to catch any drips, and bake for approximately 45-60 minutes, or until they are perfectly tender when squeezed.
• Instant Pot Baking: For a faster approach, pierce the potatoes with a fork. Add 1 cup of water and a trivet or steamer basket to your Instant Pot. Place the potatoes on the trivet, secure the lid, and cook on high pressure for 12 minutes. Once cooking is complete, allow the pressure to naturally release (or quick release after 10 minutes of natural release) before opening the pot.

Don’t be alarmed if your baked potatoes look a little weathered or “sketchy” – perhaps a bit wrinkly or with a slightly darker, spotty flesh. This often happens if they’ve been hanging out in the fridge for a few days, which is perfectly fine! The beauty of this recipe is that it’s incredibly forgiving and ideal for using up those leftover baked potatoes. In fact, cold, leftover baked potatoes work like a dream in this recipe. They might be a bit firmer than freshly baked, warm potatoes, but they still taste great and integrate beautifully into the soup. So, next time you have extra baked potatoes, know that they are destined for a delicious second life in this hearty soup.

Once your potatoes are baked and cool enough to handle, remove the skins (unless using red potatoes, in which case you can leave them on) and dice the flesh into approximately 1/2-inch pieces. Whether your potatoes are freshly baked and warm or chilled from the refrigerator, they will contribute significantly to the soup’s comforting texture. Baked and chilled potatoes will be much firmer than potatoes that have just been baked and are still warm, so adjust your dicing accordingly. Once you add the potato pieces to the soup, grab a potato masher and gently break them into smaller pieces. You don’t need to go crazy and mash them to a baby-food consistency; the goal is a rustic, chunky texture. The more you mash them, the thicker the soup will be, so you have complete control over your desired consistency. This step ensures every spoonful is packed with tender, flavorful potato goodness.

With the potatoes incorporated and mashed to your liking, it’s time for the final flavor enhancers. Add the shredded sharp cheddar cheese to the warm soup and stir until it is completely melted, creating a rich, gooey texture that forms the heart of this “loaded” experience. Next, stir in the finely chopped green onions and a generous dollop of light sour cream. While you could technically reserve the green onions as optional toppings, we highly recommend incorporating them directly into the soup. They add a wonderful fresh, pungent flavor and a beautiful contrasting color that brightens the entire dish. This combination of cheese, green onions, and sour cream transforms a simple potato soup into an incredibly satisfying and fully “loaded” meal, ready to be enjoyed.

Serving, Storing, and Enjoying This Hearty Delight

This loaded baked potato soup is a remarkably versatile dish. It holds its warmth beautifully, whether kept in a pot on the stove over low heat or transferred to a slow cooker for extended serving. You’ll notice it naturally thickens even more the longer it sits and as it cools a bit, developing an even richer, more luxurious consistency. The simple yet profound flavors combine into an amazingly delicious and comforting soup that truly satisfies the soul. It’s the kind of hearty meal that instantly makes any day feel cozier.

This soup is one of my go-to meals to share with friends and neighbors, especially during the cooler months of the year, and it is always met with rave reviews! Its universal appeal makes it a perfect dish for gatherings, potlucks, or simply as a thoughtful gesture. Over the years, this recipe has garnered a special place in many hearts, including my own family’s. There’s a humorous anecdote that perfectly encapsulates its appeal: I once enjoyed an incredibly delicious baked potato soup at a friend’s house, only to discover it was, in fact, my very own recipe, slightly adapted by her mother! It’s a testament to how universally loved and adaptable this soup is. Everyone’s touch can make it uniquely theirs, but the core goodness remains. And let’s be honest, food always tastes better when someone else makes it, right?

If you haven’t made this loaded baked potato soup before, I strongly advise you not to delay! With readily available ingredients and straightforward steps, a truly heartwarming meal is just an hour or so away. You can easily pop some potatoes in your oven or Instant Pot, and have this ready in no time. And I think you are going to be very, very happy you made the choice to do so. It also goes without saying that piling on a healthy amount of crispy bacon, extra shredded cheese, and a dollop of sour cream or fresh chives on top is a very tasty and highly encouraged idea. These classic toppings truly complete the “loaded” experience. Furthermore, a final note: the leftovers are absolutely amazing, often tasting even better the next day as the flavors meld and deepen, making it a fantastic make-ahead meal or a delightful lunch option.

One Year Ago: Easy Choco-Banana Bars
Two Years Ago: Thick and Creamy Lentil Soup with Lemon {Instant Pot or Stovetop}
Three Years Ago: The Best White Sandwich Bread
Four Years Ago: Cheesy Ricotta Stuffed Shells
Five Years Ago: Fudgy Coconut Oil Brownie Bites
Six Years Ago: Thai Chicken Crunch Wraps
Seven Years Ago: Chocolate Frosted Brownies
Eight Years Ago: Easy Rustic Crusty Bread with Tutorial {No Mixer, No Kneading}

Loaded Baked Potato Soup

Yield: 6 Servings

Prep Time: 25 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 40 mins

4.70 stars (97 ratings)

Print
Pin
Rate

Ingredients

Soup:

• 4 to 5 medium russet baking potatoes (see note)
• 4 tablespoons butter
• ½ cup (71 g) all-purpose flour, divided
• 6 cups milk, I use 2%
• 2 teaspoons salt, I use coarse, kosher salt
• ¼ teaspoon ground black pepper
• ¾ cup (86 g) shredded sharp cheddar cheese
• 3 to 4 green onions, finely chopped
• ⅓ cup light sour cream

Toppings:

• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, crumbled bacon

Instructions

• For the baked potatoes, preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, until tender. Potatoes can also be “baked” in the Instant Pot: add 1 cup water and trivet/basket, add potatoes, secure lid, cook on high pressure for 12 minutes, naturally release the pressure.
• Remove the potatoes from the oven/Instant Pot and let them sit for about 20 minutes, until they are cool enough to handle (the potatoes can be baked several days in advance and refrigerated).
• Cut the potatoes in half and scoop out the insides of the potatoes. If the potatoes have been chilled, dice the flesh of the potatoes into 1/2-inch pieces.
• For the soup, in a 4-quart or larger pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, until lightly browned, 2-3 minutes.
• In a liquid measuring cup (or blender), whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot in several additions. Whisk to combine each addition of milk fully before adding more. Cook until the soup is bubbling and slightly thickened, about 5-10 minutes, stirring often.
• Stir in the potato chunks and salt and pepper. Use a potato masher to break up the chunks of potatoes into smaller pieces.
• Whisk in the cheddar cheese and stir over medium-low heat until completely melted. Stir in the green onions and sour cream.
• Serve with additional toppings. The soup will thicken more as it cools.

Notes

Potatoes: you’ll need about 6 cups of cooked, diced potatoes for the recipe. That’s right around 4-5 medium uncooked russet potatoes (about 33-36 ounces).
Chicken: this soup is really delicious with cooked, diced chicken stirred in after the cheese has melted.
Nutrition Facts: the nutrition facts for this recipe were calculated based on the soup (but do not include the topping as those are added based on personal preference).

Author: Mel

Course: Soup

Cuisine: American

Method: Stovetop

Serving: 1 Serving, Calories: 382kcal, Carbohydrates: 47g, Protein: 16g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 45mg, Sodium: 996mg, Fiber: 2g, Sugar: 14g

Recommended Products

Box Grater

Wooden Spoon

Potato Masher

Cookware

Recipe source: adapted from Annie’s Eats
Recipe originally posted Nov. 2011; updated Feb. 2020 with new pictures, recipe notes, etc.