Fully Loaded Baked Potato Soup

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Fully Loaded Baked Potato Soup is exactly what we all need simmering away on the stove right now. It's the right thing to do!

Are you looking for a fun and easy soup recipe that the whole family will love? Well, look no further than this Fully Loaded Baked Potato Soup! It's super easy to make and is perfect for a family dinner or as part of your holiday feast. Plus, it's perfect for warming up on a cold day. So, what are you waiting for? Give this soup a try today!

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

We're really weird people here in LA. We don't handle the cold well. Driving down the street these days, no joke every single person is bundled up in leggings, jackets, vests, scarves and Ugg boots. It was ah-mazing and hysterical and embarrassing all at the same time. I'll be the first to admit that I'm a wimp when it comes to cooler temps, but there's a really delicious solution to that... Fully Loaded Baked Potato Soup!

It's a thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. Crumbled crispy bacon, shredded cheddar cheese, finely sliced scallions, FRIED POTATO SKINS, I mean... what more in life could you ask for? It's everything you'll find in a baked potato but in soup form. I'm into it and you should be too!! Bonus: the base of this soup freezes really well and you could make a double batch for the upcoming winter months!

And if you need a few more wintery soups for your arsenal along with Fully Loaded Baked Potato Soup:

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

Fully Loaded Baked Potato Soup

Author: Gaby Dalkin
4.9 from 19 votes
Imagine a Fully Loaded Baked Potato but in soup... it's perfection!
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 8 people


  • 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
  • 8 slices bacon
  • 6 tablespoons butter
  • 1 yellow onion finely chopped
  • 4 cloves garlic roughly chopped
  • cups all purpose flour
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • ½ cup sour cream


  • Freshly shredded cheddar cheese
  • Sliced scallions
  • Sour Cream
  • Bacon


  • Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
  • Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
  • In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
  • Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
  • In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
  • Add ½ of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
  • Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.


Yes - fry up those potato skins! No waste, and delicious meals.

Nutrition Information

Calories: 461kcal | Carbohydrates: 48g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 694mg | Potassium: 1122mg | Fiber: 5g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 2mg
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  1. I was too lazy to bake the potatoes separately so I just cubed a bunch of Yukon gold potatoes (skin on) and tossed them into the soup once it had reached a simmer. Let the potatoes cook at a simmer for about twenty minutes, then mashed straight into the soup with a potato masher a bit to break up the neat cubes, so some of the potatoes incorporated into the broth and some was left as rough chunks.

    Soup turned out great and was super easy to make, definitely will be making this again. Really cozy and comforting.

  2. 5 stars
    Made this tonight for my family and shared it with friends who just had a baby. We all loved it!!! The only tiny recipe edit I have is if you could also include scallion on the ingredients list part? Since you need a half of a cup of those in the soup, in addition to the topping. I think that would be helpful for the recipe followers.

  3. 5 stars
    Wowza! This soup is amazingly delicious! I made it with green chili cheese cornbread for Christmas Eve. Everyone who came for dinner asked for the recipe. I did double it and it was great. We decided to put the skins in the air fryer and they were very crispy!

  4. 5 stars
    I had to make modifications because my eight potatoes were around 5 LBS. I probably used about five potatoes before I made the determination that it was way too much. I added some milk and used my immersion blender to resolve (seasonings adjusted as needed). Also, the cheese and scallions are not listed as ingredients but should be - hopefully that can be updated.

    The flavor of the soup is delightful. I had been craving baked potatoes, but my kids won't eat them - this was a happy middle ground.

  5. Well…I made the soup! WOWSO! INCREDIBLE!! I used my 4 potatoes and left everything else the same. Quite honestly, I can’t even imagine 4 more potatoes! This soup was sooo perfect! My husband loved it and was licking his bowl clean….I did add a few of my own touches….I added some organic heavy cream,, some grated Swiss cheese along with the cheddar….and all the other yummy things..and oh! I added peas…leftover from thanksgiving! We ate our bowls full of goodness out on our back patio….we live in Florida! And I just want to say…those FRIED POTATO SKINS! OMG! Soo good and a fun, delicious addition to this fully loaded soup! DELICIOUS GABY! Thank you! You are inspiring!

  6. Hi Gaby, I want to make this soup ASAP. I only have 4 baking potatoes on hand plus all of the other ingredients. Think I can just use the 4 potatoes without altering the recipe? Guess it just won’t be as potatoe-y….or….I thought about just cutting the recipe in half…what do you think?

    1. Barbara - I wondered the same thing. I went to save/print the recipe for my files, and it allows you to change the amount of servings; recipe for 4 potatoes is on there. Hope that helps!

  7. 5 stars
    This is hands down the best potato soup recipe I’ve ever made. Yes, it takes a little longer thAn some other versions, but it’s 1000% worth it. And the fried potato skins? Don’t skip those. They are faster and less messy than I expected and are a complete game changer as a soup topping.

  8. 5 stars
    This soup is heavenly! Followed the directions exactly, the family loved it. Very thick soup and the ripped, fried, potato skins give it that extra yummyness. Had as toppings: grated cheddar cheese, green onions, sour cream & pancetta.

  9. 5 stars
    I made this soup for dinner tonight. It was a perfect recipe for a rainy day. The soup was absolutely delicious. Both my husband and I loved it. What a great blend of flavors and textures. This one is a winner.

  10. 5 stars
    Wasn't sure any of the crispy potato skins were going to make it to the table! My kids (and husband) LOVED them! Such a great soup! Lots of flavor! Absolute comfort in a bowl on a snowy evening. Will make extra potato skins next time 😉

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