This loaded baked potato soup is full of Yukon gold potatoes, bacon, cheese, and green onions. You’ll love all the flavor packed into this soup, and it’s ready in just one hour!
Both baked potatoes and soup are the ultimate comfort foods, so why not combine them? I mean, if you know anything about me, I’m 100% a soup girlie. I’m happy to eat soup all season long (even in summer) but once it dips past 70 degrees outside I’m really falling into soup mode.
If you live in North Carolina, you know that it often isn’t until October or later. Sigh.
This loaded baked potato soup has everything you love about a loaded baked potato–crispy bacon, gooey cheese, fresh green onions–turned into a thick and creamy soup that’s sure to fill you up.
If you love loaded baked potatoes, you should also try my mini loaded baked potatoes, warm loaded baked potato Dip, Loaded Baked Potato Pizza, or Instant Pot Loaded Potato Soup.
Another great thing about this recipe is that it’s easy to double to feed a crowd. Plus, it’s great for parties!
Trust me, on the next cold, chilly night, you’ll reach for a warm bowl of loaded baked potato soup.
Ingredients for loaded baked potato soup
- Bacon – We use bacon and some bacon fat in our soup to give it extra flavor.
- Onion and garlic – Classic additions that add earthiness to the soup.
- Herbs – Fresh rosemary, thyme, and oregano all add bright, herbaceous flavors. If you’re going to use dried instead, halve the amount from the recipe, as dried herbs are more intense than fresh.
- Apple cider vinegar – Sweet and sour- is the perfect balance to bring brightness to the soup.
- Waxy potatoes – Red-skinned or yellow/gold potatoes are the best for soups. Even though traditional baked potatoes are Russets, they do not do well in a soup and will become grainy.
- Chicken stock – Feel free to use your favorite store-bought variety or homemade.
- Evaporated milk – This will add creaminess without adding more liquid or fat.
- Toppings – I’ve chosen cheddar cheese, bacon, sour cream, and green onions because they’re traditional baked potato toppings.
How to make baked potato soup
Making loaded baked potato soup isn’t hard. It’s one of those soups you can make at the end of a long day and be done in about an hour.
First, brown your bacon until crisp, and the fat has been rendered. Drain your bacon on a paper towel-lined plate, and reserve a few tablespoons of the bacon fat in the pot.
Add the onions and fresh herbs and saute just until translucent. Add the garlic and saute until fragrant. Deglaze the bottom of the pan with apple cider vinegar.
Pour in your chicken stock and potatoes and gently simmer until the potatoes are fork-tender. Mash some of the potatoes in the pot, but leave some chunky. This results in a creamy potato-filled soup. You can use an immersion blender if you prefer a smooth potato soup.
Add in your evaporated milk and simmer until warmed.
To serve, top with crispy bacon, shredded cheese, and green onions. However, if you want even more delicious topping ideas, scroll down. I’ve given you some great options!
My Pro Tips
Baked Potato Soup Recipe Tips
Use waxy potatoes for this soup over starchy Russet potatoes. If you’re unfamiliar with waxy potatoes, common varieties are yellow or red-skinned potatoes. Those are the easiest to find in the grocery store. They are better because they contain less starch than Russets, so they hold their shape better and remain creamier when cooked.
I cut my potatoes into 3/4-inch cubes to cook evenly in the pot. This also helps the potatoes soften during the 20 minutes of simmering time.
Thick-cut bacon is my favorite soup topping. It adds much flavor and gives you meaty bites of cooked bacon.
Green onions are also called spring onions or scallions.
Topping options
My favorite toppings are green onions, cheese, and bacon, but the topping options are endless!
Other great topping ideas are broccoli, sour cream, chives, or any other topping you like on your baked potatoes!
FAQ’s
Storage and leftovers
This loaded baked potato soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating is as simple as putting it in a pot on the stove set to medium-low heat or in a microwave-safe bowl, covered loosely with a damp paper towel, for 3-4 minutes or until heated thoroughly.
More soup recipes
Loaded Baked Potato Soup
Ingredients
- 1 pound bacon, diced
- 1 medium yellow onion, small dice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh oregano
- 2 teaspoons minced fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 8 cups cubed Yukon gold potatoes, 3/4-inch cubes
- 6 cups chicken stock
- 1 (12 ounce) can evaporated milk
- Shredded sharp cheddar cheese, for topping
- Chopped green onion, for topping
- Sour cream, for topping
Instructions
- In a medium-large soup pot fry bacon over medium high heat until crispy.
- Put the bacon on a paper towel lined plate and set aside.
- Drain bacon fat from pot, reserving 2 tablespoons.
- Add the onions, thyme, rosemary, oregano, kosher salt and black pepper to the bacon fat and cook for about 5 minutes or until the onions are translucent in color.
- Add in garlic and sauté till fragrant, about 30 seconds.
- Deglaze the pan with the apple cider vinegar and scrape up all the bits from the bottom of the pan.
- Add in potatoes and chicken stock.
- Bring to a boil and then turn down heat to low and simmer for about 20 minutes or until the potatoes are fork tender.
- Using a potato masher, mash the potatoes in the pan, leaving some of the potatoes cubed.
- You can make a smoother soup (if desired) by using an emersion blender in the pot or by adding the potatoes and stock to a blender and blend.
- Add in the can of evaporated milk and bring to a simmer. Careful, it can burn easily.
- Taste and re-season with salt and pepper if needed.
- Ladle into bowls and top with cheddar cheese, green onions and crispy bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.