Loaded baked potato soup takes the steakhouse side dish everyone loves and turns it into a thick, cozy bowl of comfort. Tender potatoes simmer in a creamy broth, half of them are mashed to thicken the soup, and then come the toppings: crispy bacon, melted cheddar, a spoon of sour cream and fresh green onions.
Russets make it fluffy
Russet potatoes are starchy, which is exactly what you want here. They break down as they cook and release starch that makes the soup thick and velvety, just like the inside of a baked potato. Yukon Golds work too and give a slightly creamier, more buttery texture.
Mash, don't blend
A potato masher is the secret tool. Mashing half the potatoes right in the pot thickens the soup while leaving plenty of tender chunks. A blender can turn starchy potatoes gluey, so skip it for this recipe.
Bacon twice
Cooking the bacon in the soup pot first leaves flavorful fat for softening the onion, so every spoonful tastes smoky. The crispy pieces are saved for the top, where they stay crunchy.
Melting the cheese smoothly
Lower the heat before adding the cheddar and stir it in by the handful. Cheese that boils can turn stringy or grainy. Shredding it from a block gives the smoothest result, because bagged shredded cheese contains anti-caking starch.
Baked potato flavor without the oven
A pinch of garlic powder and plenty of black pepper give the soup that classic baked potato taste. For an even more authentic flavor, bake the potatoes first, scoop out the flesh and stir it into the thickened broth.
Toppings bar
Set out the toppings and let everyone load their own bowl: bacon, shredded cheddar, sour cream, green onions, chives, crispy fried onions or a few slices of jalapeño.
Make it lighter
Use 2% milk, turkey bacon and Greek yogurt instead of sour cream. You can also replace a third of the potatoes with cauliflower florets, which mash in without anyone noticing.
Slow cooker version
Put the potatoes, onion, garlic and broth in a slow cooker and cook on low for 7 hours. Mash, then stir in milk thickened with the flour, the cheese and the sour cream, and cook on high for 20 minutes.
Serving ideas
Serve with a crisp green salad, garlic bread or soft pretzels. For another creamy favorite, try our corn chowder or the cozy beer cheese soup.
How to reheat
Potato soup thickens a lot in the fridge. Reheat gently over low heat with a splash of milk or broth, stirring often so it does not stick.
Keeping leftovers
Refrigerate the soup for up to 4 days. Dairy-based potato soups do not freeze well; the texture becomes grainy after thawing.
Where the idea came from
Loaded baked potatoes became a steakhouse staple in the 1970s, piled high with butter, sour cream, cheese and bacon. Restaurants soon turned the same toppings into a soup, and today baked potato soup is one of the most searched comfort food recipes in America, especially from October to March.
Cut the potatoes evenly
Three-quarter-inch cubes cook through in about 15 minutes. Pieces of the same size soften together, so none stay hard while others fall apart.
Frequently asked questions
Can I leave the skins on the potatoes?
Yes. Scrubbed, unpeeled potatoes add color, fiber and a rustic, real baked potato feel.
How do I make potato soup thicker?
Mash more of the potatoes, or simmer it uncovered for a few minutes before adding the cheese.
Can I make it without bacon?
Yes. Use butter for cooking the onion and add smoked paprika for a smoky, vegetarian version.
