Baked Potato Soup. With mashed potatoes, bacon, and cheese, this Loaded Baked Potato Soup has all of your favorite baked potato flavors in a thick, creamy soup! Perfect for chilly winter nights and meal prep.
Loaded Baked Potato Soup
The snowstorms in the Northeast inspired me to share this favorite winter recipe of mine. While we are thankfully done with snowstorms and cold weather, for the most part, the few chilly days we have left this potato soup is perfect for dinner.
This easy soup recipe is a spin on a traditional Loaded Baked Potato Soup, which is one of my favorites. Unfortunately, it has a lot of high-calorie, fatty ingredients in it. I changed those out (but have included them in as variations) to make a soup that tastes amazing but has lower calories than the traditional baked potato soup.
For this Baked Potato Soup, I switched out some of the biggest culprits for a lighter soup that’s still thick and creamy, just with a few less calories.
I love enjoying a bowl of this piping hot soup on cold winter nights but, really, it’s a hearty meal that can be enjoyed year-round. It’s easy to make and you likely have all the ingredients too!
What Variations Can I Make To This?
Add Protein. Leftover chicken and ham make great add-ins. Just chop into small pieces and add it to the soup.
Add veggies. You can also stir in peas, broccoli, corn, or bell peppers. If you are using frozen veggies heat them up and then just add them in when you add in the potatoes.
Top with your preferred cheese. We like to use cheddar cheese but you can use your favorite. Freshly grated cheese will melt better than packaged shredded cheese.
Mix in the Bacon, cheese and green onions. I like to make it so everyone can add the toppings in as they want to, but you can add in the Bacon, cheese and green onions when the soup is done cooking and mix them or you can place the topping on top.
Use full fat sour cream and milk. I use 1% milk and low-fat sour cream but feel free to use full fat sour cream and your preferred milk. You can use 1% milk, 2% milk or whole milk.
Can I use leftover mashed potatoes in this soup?
Yes! If you already have leftover mashed potatoes, skip the potato-cooking step of the instructions.
Can I Freeze Baked Potato Soup?
Absolutely! This Loaded Baked Potato Soup works perfectly as a freezer meal. Just freeze in an airtight container, either a whole pot or individual servings, and reheat to enjoy!
What to Serve with Baked Potato Soup
When I make this soup for dinner, I always make a salad to go with it. If the rest of the family is eating it then I will also make a loaf of french bread (or grab one when I am at the grocery store) and they will have that with the soup as well.
- cheddar biscuits
- Buttermilk Biscuits
- Chicken Caesar Salad
- Chicken Taco Salad
- Beef taco salad
- BLT Salad
- Strawberry Spinach Salad
- Crispy chicken, cranberry and apple salad
- Big Mac Salad
- Olive Garden Salad
Baked Potato Soup Ingredients
- Russet Potatoes, Peeled And Diced
- minced garlic
- olive oil
- chicken broth
- all-purpose flour
- sour cream
- freshly ground black pepper
- shredded cheddar cheese
- thinly sliced green onions
How to Make Baked Potato Soup
Wash the potatoes with water. Then pierce the potatoes with a fork and microwave potatoes for 13 minutes on high.
As the potatoes cooks, heat oil in a large pot over medium-high heat. Add onion and garlic; sauté for 3 minutes. Then add chicken broth and mix well.
In a small bowl combine the flour and 1/2 cup milk and mix well. Then add the milk and flour mixture to pot then add in 1 1/2 cups milk.
Bring to a boil, stirring often. Once at a boil cook for about a minute. Add in the potatoes, sour cream, salt, and pepper and mix well.
Using a potato masher mash the cooked potatoes and then add them to the soup. Mash until the consistency of potatoes that you want or you can use an immersion blender.
Cook the bacon, shred the cheese and chop the green onions and add them on top of each bowl of soup when serving.
Easy Soup Recipes
- Slow Cooker Taco Soup
- Instant Pot Broccoli Cheddar Soup
- Chicken Pot Pie Soup
- French Onion Soup
- Cauliflower Soup with Bacon and Cheese
Baked Potato Soup
- 6 whole Small Russet Potatoes Peeled And Diced
- 1 tablespoon minced garlic
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk divided
- 1/4 cup sour cream reduced-fat or full fat
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 pieces bacon Cooked and crumbed Pieces of
- 1 cup cheddar cheese Shredded
- 1/4 cup green onions Thinly sliced
- Wash the potatoes with water. Then pierce the potatoes with a fork and microwave potatoes for 13 minutes on high.
- As the potatoes cooks, heat oil in a large pot over medium-high heat. Add onion and garlic; sauté for 3 minutes. Then add chicken broth and mix well.
- In a small bowl combine the flour and 1/2 cup milk and mix well. Then add the
- Add milk and flour mixture to pot then add in 1 1/2 cups milk.
- Bring to a boil, stirring often. Once at a boil cook for about a minute, add in potatoes, the sour cream, salt, and pepper and mix well.
- Using a potato masher mash the cooked potatoes and then add them to the soup. Mash until the consistency of potatoes that you want or you can use an immersion blender.
- Top with cheese, green onions, and bacon.