Easy Loaded Baked Potato Soup Recipe

This easy loaded baked potato soup recipe is one of our absolute favorite comfort foods when it starts to get cold outside. It can be made in the Crockpot or on the stove top and its loaded with flavors that will satisfy your whole family.

This baked potato soup recipe is creamy, thick, and super easy to make. You can top the soup with cheese, green onions, and bacon to reproduce the flavors of a loaded baked potato!

If you have been searching for a winter meal that everyone will enjoy, this is one to add to your weekly soup schedule. The ingredients are common kitchen staples, so you probably even have them ready to go.

We cook this soup in a Crockpot and let the potatoes soften over a few hours. But if you don’t have time and would like to cook up this soup more quickly, you can pre-bake the potatoes in an oven to soften them, and then chop them up and mix all the ingredients in a large pot on the stove top. See direction below!

This homemade artisan bread is perfect as a bread bowl for this soup!

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Ingredients you need to make the potato soup recipe

Potatoes- We love using a mix of potatoes including Russet, Red Potatoes, Gold Yukon, and Fingerling

Onion- Frying the diced onion in butter before adding to the Crock pot will create more flavor

Bacon- Who doesn’t want crumbled bacon on top of their baked potato soup???

Garlic powder and fresh garlic- Garlic adds loads of flavor!

Chicken Broth- this brings your soup to another level.

Whole Milk- for extra creamy baked potato soup!

Cheese- cheddar cheese to make it cheesy and melt in your mouth yummy!

Yogurt or sour cream- we use yogurt for extra flavor (our favorite is the Honey Yogurt from Trader Joe’s) but you can also use sour cream

Butter- the butter adds the yum to this soup.

Flour- to thicken the soup

Salt and Pepper- for zest

Toppings- Green Onions, Bacon, and more Cheddar Cheese!!!

What are the best potatoes to use in baked potato soup?

When making baked potato soup, the best potatoes to use are those that have a high starch content and will become fluffy and tender when cooked. Some of the best potatoes to use for this recipe include:

1. Russet potatoes: These are a classic choice for baked potato soup because they have a high starch content and become light and fluffy when cooked. They’re also great at absorbing flavors, making them perfect for soups.
2. Yukon Gold potatoes: These potatoes have a slightly buttery flavor and a creamy texture, which makes them great for soups. They also have a high starch content, which helps thicken the soup.
3. Red potatoes: These potatoes have a slightly sweeter flavor than russet or Yukon Gold potatoes and a creamy texture. They are also a good choice for soups as they hold their shape well and don’t get mushy when cooked.
4. Fingerling potatoes: These are small and thin potatoes, they have a buttery flavor and a creamy texture. They’re also a good choice for soups, as they hold their shape well and don’t get mushy when cooked.

Ultimately, the best potatoes to use for your baked potato soup will depend on your personal taste preferences and what’s available to you. Experimenting with different types of potatoes can be fun and can lead to new and delicious variations of this recipe.

What is the best way to store the leftover baked potato soup?

The best way to store leftover baked potato soup is to let it cool to room temperature before placing it in an airtight container and storing it in the refrigerator. It will stay fresh for up to 3-4 days in the refrigerator.

If you want to store it for longer, you can also freeze it. To freeze baked potato soup, let it cool to room temperature, then transfer it to an airtight container or a freezer-safe resealable plastic bag. Label it with the date, and it will stay fresh for up to 3 months in the freezer.

When reheating the soup, be sure to reheat it gently on the stovetop or in the microwave, stirring occasionally to ensure even heating and to prevent scorching. If the soup has become too thick upon reheating, you can add a little bit of milk or water to thin it out.

It’s also important to note that when freezing cheese soups like this one, the cheese may separate a bit upon reheating. So, it’s best to add the cheese after reheating the soup.

How to make creamy baked potato soup

This recipe is easy to make and the potatoes soften in the Crock pot the longer you let them cook. If you don’t have a lot of time, but still want a creamy baked potato soup, you can pre-bake the potatoes and then cook the soup on a stove top.

Here are optional instructions to make creamy baked potato soup on the stove top:

If you prefer creamy baked potato soup, you can pre-bake the potatoes in the oven. Preheat the oven to 400 degrees F. Scrub the potatoes and prick them with a fork several times. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.

When they are done, let them cool for a few minutes. Then peel and chop them into small chunks. Add the potatoes along with the other ingredients into a pot on the stovetop and simmer for about 10 minutes. Then use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can also transfer the soup to a blender and blend it in batches.

This homemade artisan bread is perfect as a bread bowl for this soup!

Let us know how it goes

This baked potato soup recipe is the perfect comfort food for a cold winter night. It’s easy to make, and the combination of tender baked potatoes, creamy cheese, and savory broth will warm you up from the inside out. Try this recipe out and comment below to let us know how it goes.

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Happy cooking! XOXO
Mandy Gatlin