The Ultimate Loaded Baked Potato Soup Recipe
There is nothing quite as comforting as a steaming bowl of homemade soup, especially when the weather turns chilly. While many potato soup recipes rely on boiling the potatoes, this specific version takes it to the next level by baking them first. This extra step yields a starchier, more flavorful base that mimics the exact texture of a loaded baked potato.
This recipe is a "one-pot wonder" that is perfect for meal prep. Whether you are looking for a cozy family dinner or a quick lunch to pull out of the freezer, this Baked Potato Soup is the ultimate solution.
Why This Recipe Works
Most quick potato soups can end up watery or bland. By using Russet potatoes and baking them until tender, we lock in that earthy flavor and create a naturally thick texture. Adding minced celery and onion provides a savory backbone without distracting from the main star—the potato. Plus, everything is topped with crispy bacon and sharp cheddar cheese for that classic "loaded" experience.
Ingredients
The Base:
- 6 medium Russet baking potatoes
- 6 slices of bacon, cut into 1/2-inch pieces
- 1 medium onion, finely minced
- 2 stalks celery, finely minced
- 1/4 cup sour cream (plus extra for garnish)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
The Thickener & Liquid:
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 3 cups 2% milk
The Mix-ins & Toppings:
- 6 green onions, thinly sliced
- 1/4 cup fresh parsley, minced
- 1/2 cup shredded sharp cheddar cheese (plus extra for garnish)
Step-by-Step Instructions
1. Prepare the Potatoes
Preheat your oven to 425°F. Thoroughly clean the Russet potatoes and poke them several times with a fork to allow steam to escape. Place them on a baking tray and bake for approximately 45 minutes.
2. Crisp the Bacon
While the potatoes are in the oven, place your bacon pieces in a large skillet or cast-iron pan. Fry over medium heat until they are golden brown and crispy. Remove the bacon with a slotted spoon and set aside on a paper towel, but keep the rendered fat in the pan.
3. Sauté the Aromatics
In the same pan with the bacon fat, add the minced onion and celery. Cook over medium heat, stirring constantly, for about 10 minutes or until the vegetables are translucent and soft.
4. Cube the Potatoes
Once the potatoes are done baking, cut them in half and scoop out the flesh. If the potatoes are still slightly firm in the center, don't worry—they will finish softening in the soup. Chop the potato flesh into bite-sized cubes.
5. Build the Soup
Add the cubed potatoes to a large stockpot. Stir in 1/4 cup of sour cream, salt, and pepper. In a separate small bowl, whisk the chicken stock and all-purpose flour until completely smooth. Pour this mixture into the stockpot along with the milk.
6. Simmer and Thicken
Increase the heat to medium-high and bring the mixture to a gentle simmer for about 5 minutes. The flour and the natural starches from the baked potatoes will begin to thicken the liquid into a creamy consistency.
7. The Final Flourish
Stir in 3/4 of your sliced green onions, the fresh parsley, half of your cooked bacon, and the shredded cheddar cheese. Mix well until the cheese is melted and incorporated.
Serving and Storage
How to Serve
Ladle the hot soup into deep bowls. For the full "loaded" experience, top each serving with:
- A dollop of sour cream
- Reserved crispy bacon bits
- Fresh green onions
- A generous sprinkle of sharp cheddar cheese
Make-Ahead and Freezing Tips
This soup is incredibly freezer-friendly. If you have leftovers, allow the soup to cool completely before transferring it to airtight containers.
Frequently Asked Questions
Can I use different potatoes?
While Red or Yukon Gold potatoes work, Russets are preferred for this recipe. Their high starch content is what gives the soup its characteristic thick, creamy texture without needing an excessive amount of flour.
How do I store leftovers?
Store any remaining soup in the refrigerator for up to 3-4 days. When reheating, do so over low heat to prevent the dairy from separating.