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! During these colder months I feel like Tomato Soup, Grilled Cheese, and Mac and Cheese get all the love when it comes to the feel good comfort food. Well there is a new dish in town and its ready to be added to the rotation when you are looking for that hearty dish to warm you up after a long cold winters day!
Table of Contents
Why I love this recipe
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!
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!
Ingredients
- Russet Potatoes
- Bacon
- Butter
- Yellow Onion
- Garlic
- All-Purpose Flour
- Chicken Stock
- Salt & Pepper
- Olive Oil
- Sour Cream
- Shredded Cheddar Cheese
- Scallions
*For the full list of ingredients and directions see the recipe card below
How to Make Baked Potato Soup
Step 1: After baking the potatoes scoop out and roughly chop the white insides and set aside. Tear the potato skins and set aside.
Step 2: Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized.
Step 3: Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes.
Step 4: While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps.
Step 5: After adding the insides of the diced baked potato, add the crumbled bacon, cheddar cheese, scallions and sour cream into the pot of soup.
Step 6: Stir well and continue to cook over low heat until the cheese is melted. Serve with bacon, cheese, scallions and crispy potato skins.
Tips and Tricks
This is one of my all time favorite comforting soups. It's warm and comforting and it is LOADED with flavor. A few important things to keep in mind...
- Make sure to pierce the potatoes with a fork or knife so they bake more evenly and quickly. You can bake the potatoes a day or two ahead of time if you want to do a little prep work ahead.
- If you want to make this vegetarian, you can use veggie stock and skip the bacon! Still equally as luscious and decadent.
- You can always add more stock and thin it out. So no need to go crazy on adding the stock in the first place. Add a little bit at a time and continue to add more until you've reached your desired thickness.
FAQs
How long is homemade baked potato soup good for?
This soup will stay great for about 3-5 days in the fridge! Store it in an air tight container.
How do you make potato soup not gluey?
Two ways: 1: use the right potatoes! Russets are my choice of potato for this blended soup. 2: not over blending it!
What if my loaded baked potato soup is too thick?
You can thin out a soup that is too thick with a bit of extra stock or water
Should you remove starch from potatoes for soup?
No need!! Starch is great for thickening a soup up. If anything, you can thin out a soup by using the method listed above.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Fully Loaded Baked Potato Soup
Equipment
Ingredients
- 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
- â…“ 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
Toppings:
- Freshly shredded cheddar cheese
- Sliced scallions
- Sour Cream
- Bacon
Instructions
- 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.
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.
Is there a good substitute for the all purpose flour to make it gf? Gf flour? Cassava flour?
a think a GF flour would be best as a sub rather than Cassava
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.
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!
Try this looks yummy
Can I use vegetable stock instead of chicken?
of course! interchangeable
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.
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!
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?
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!
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.
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.
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.
Ok you will probably hate me but any idea on calorie count per bowl ? : )
So good! And super easy
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 😉