Easy Loaded Baked Potato Soup

bowl of soup on marble surface with another bowl beside, plate of chopped bacon, bowl of chopped green onions, white napkin, chunk of bread, glass of wine, and stack of plates on marble surface

Easy Loaded Baked Potato Soup

The perfect soup for cold nights! This Loaded Baked Potato Soup is easy to make, oh so creamy, full of flavor, and absolutely delicious. Every bite always leaves you wanting more. YUM!

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 1 50

Total Time: 2 20

Servings: servings

Calories: 771kcal

Ingredients

4 pounds Yukon gold potatoes
1 pound applewood smoked bacon
⅓ cup salted butter
⅓ cup all purpose flour
7 cups whole milk
2 green onions chopped
6 ounces cheddar cheese shredded
1 cup sour cream
salt and pepper to taste

Instructions

Heat oven to 400℉/200℃.
Wash and dry potatoes.
Prick all over with a fork.
Place potatoes on a rimmed baking sheet.
Bake for 1-1 ½ hours, until tender.
Set aside to cool.
Cut bacon into ½ inch pieces.
Sauté over medium heat until crisp.
Drain thoroughly. Set aside.
Peel potatoes.
Cut into 1-inch dice. Set aside.
In an 8 quart soup pot or dutch oven, melt butter over medium heat.
Whisk in flour until smooth.
Reduce heat to medium low and continue whisking for an additional 2 minutes.
Add milk, one cup at a time, whisking well after each addition.
Once all milk has been incorporated, add potatoes and cook, stirring occasionally, until mixture starts to thicken, about 5-10 minutes (depending on how your stovetop cooks).
Stir in bacon and green onions and cook for an additional 5 minutes.
Add cheese and stir until melted.
Stir in sour cream.
Heat through.
Season with salt and pepper.

Notes

Substitutions

Red potatoes can be used in place of Yukon Gold.
Your preferred bacon can be used in this recipe. Applewood smoked is our favorite!
Chives can be used instead of green onions, if desired.
White cheddar cheese can be used, but it may change the flavor of this soup slightly.
This recipe can be made vegan if made with soy milk (or your favorite non-dairy milk that's not sweet), vegan cheddar cheese, vegan sour cream, and your favorite vegan bacon.
You can also make this recipe gluten-free by using a gluten-free flour such as your favorite all-purpose flour, arrowroot starch, sweet white rice, or potato starch. We recommend using Gluten-Free All-Purpose Flour, as it is a 1:1 substitute for all-purpose flour.

Tips For Making The Best Soup

Don't skip pricking the potatoes before baking!
Baking times on the potatoes may vary on size, shape, and how your oven bakes. Use a fork to poke into them to test if they're tender. If the fork pokes through easily, the potatoes are done!
The bacon is easier to cut if it's cold.
Be careful to not burn the roux. Whisk continually as it cooks.
Be sure to add the milk slowly, about 1 cup at a time, while whisking constantly!
Once you add the potatoes to the milk mixture, it will thicken slightly as it cooks. The times may vary, but it typically takes 5-10 minutes.
You can add almost anything to this soup to suit your taste. We love to sauté some mushrooms and add to the top of our bowls!

Nutrition