Comfort food in a bowl, this loaded baked potato soup is full of flavor and easy to make. Rich and creamy in taste, this potato soup is topped with shredded cheese, green onions, and bacon. It's done and ready to eat in less than 30 minutes!
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I haven't met anyone who doesn't love a good potato soup recipe. There are so many ways and variations to make this potato soup, but loaded baked potato soup is by far one of my favorites.
And my version is special to me because it's a family recipe. As a child, both my mom and dad made this for me anytime I wasn't feeling well. And I do the same for my kids and husband. Except they want it all the time, regardless if they are sick or not. And that's fine with me because this recipe only takes 25 minutes to make, start to finish.
Different Types of Potato Soup
There are so many names associated with this recipe. I typically hear it referred to as:
- Potato Cheese Soup
- Baked Potato Soup
- Loaded Potato Soup
- Loaded Baked Potato Soup
- Cheesy Potato Soup
- Potato Cheddar Soup
- Potato Beer Cheese Soup
If you really boil it down, there's 3 main types: Potato Soup, Potato Cheese Soup, and Baked Potato Soup. So what's the difference between these? The descriptions are actually pretty true to their names:
- Potato Soup typically has a cream base made with flour and milk, and sometimes a chicken or vegetable broth. The focus is strictly on the creamy base and potatoes, and not so much the cheese, bacon, and green onions.
- Potato Cheese Soup focuses on the cheese and the potatoes. Some people like to use a broth for the base and some like to use milk. The most popular cheese to use is cheddar based, but some like to add in different types of cheese, such as velveeta or ghee. This is the recipe where people also like to include beer because it pairs amazingly well with cheese and provides a lot of depth to the ingredients.
- Loaded Baked Potato Soup is exactly what it sounds like. People like to put butter, cheese, cream, bacon, and green onion on a baked potato. And that's exactly what this soup is...a loaded baked potato in soup form.
Ingredients You'll Need
When I was growing up, my parents always referred to this as "Potato Cheese Soup". This easy creamy potato soup has a base made with all-purpose flour, milk, and butter. To enhance the flavor and texture, use whole milk. 2% milk also works well.
I use unsalted butter so I can control the salt flavor. The best potatoes to use are new red potatoes because they have less starch than a russet potato and provide more of a velvety texture.
As for the cheese, my preference is to use a sharp cheddar cheese because it provides a zesty tang. Medium and mild cheddar also taste amazing. Sometimes, I also add in some Velveeta cheese. It's best to use a block of cheese and freshly grate it instead of buying a bag of shredded cheese. There is a huge flavor difference when you use freshly grated cheese.
That's really all you need for for this soup recipe and it's absolutely delicious with just those ingredients. But, I love a good loaded baked potato so why not enjoy it in soup form? I love topping this one with shredded cheese, crisp bacon, and green onions. That's how you turn this from a potato cheese soup to loaded baked potato soup.
Step-by-Step Recipe Instructions
Start by peeling the red potatoes and then cut them into 2-inch cubes. Expert Tip: I leave some of the skin on the potatoes because it helps add depth and texture to the soup.
In a colander, rinse the cubed potatoes and place them in a large pot. Fill the pot with just enough water so it covers the potatoes. Over medium-high heat, bring the potatoes to a boil and cook for about 15-20 minutes until they are ready to fall apart. Expert Tip: I insert a fork into a cube and if it easily falls apart, the potatoes are done.
Drain the potatoes in a colander and place them back into the large pot and set aside. It's now time to start the cream sauce.
In a separate medium saucepan over medium heat, add the unsalted butter, flour, salt, and milk and mix them using a whisk. Turn the heat to medium-high and stir constantly until the sauce thickens and starts to bubble.
Once thick, about 3-5 minutes, add the sauce to the pot of cooked potatoes. Lower the heat back to medium and add in the shredded cheese.
Stir until the cheese melts and the ingredients are well combined. Expert Tip: If the soup is too thick for your liking, slowly add in move milk until it reaches your desired consistency. Add any additional salt and pepper to taste.
Add the soup to the bowls and top with your favorite toppings, such as chopped bacon, shredded cheese, scallions, and sour cream.
Storage and Reheating
Any leftovers can be stored in an airtight container with a lid for up to 3-4 days. The soup will thicken when stored in the refrigerator so when you reheat it, add ½ cup of milk to help liquify the soup again to get it back to its original consistency.
A lot of people ask me if you can freeze potato soup. The technical answer is yes. But I personally don't like to freeze and thaw soups with a milk base. If you do, let the soup completely cool and then store it in a freezer safe gallon size Ziplock baggie or freezer safe container.
When it's time to thaw, place it in the refrigerator and let it slowly liquify. You can then warm it up in the microwave or back on the stove in a pot over medium heat.
Expert Tips and FAQs
- Cube Potato - After the potatoes have been halfway peeled, use a sharp knife to cut each raw potatoes into 2-inch cubes.
- Flour - For this soup recipe, I use an all purpose flour. If you use a self rising flour, the soup will become thicker so you may need to add more milk if the consistency becomes too thick. If you're making gluten free potato soup, use an all purpose gluten free flour.
- Cheese - Sharp cheddar cheese is my go to for this recipe, but sometimes I'll use Velveeta cheese. I also like using a mild or medium cheddar cheese. This recipe is super versatile so adding in different types of cheese, like ghee or goat cheese, really adds some fun flavors and textures. I highly recommend using a block of cheese and shredding it yourself instead of using a bag of pre-shredded cheese. HUGE taste difference.
- Milk - My preference is to use whole milk because it adds a richer taste and a thicker texture. I've also had great success using 2% milk.
- Bacon - If you chose to add bacon as a topping, both turkey or pork bacon work well. Potato cheese soup with bacon is just the best.
- Broth vs. Milk - You'll find some versions made with chicken broth. If you choose to use a chicken or vegetable broth with this recipe, I have no idea how it will turn out. The milk adds to the creaminess and thickness of this soup and that's my favorite version.
Side Dishes For Pairing
I love serving this Quick Peppery Cheese Bread with this soup. It pairs perfectly! If you want to pair with a salad, my Romaine Salad with Vinaigrette Dressing is amazing. The creamy Havarti cheese and crisp bacon tossed in a rich vinaigrette dressing makes the perfect lunch or dinner.
I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!
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Loaded Baked Potato Soup
Ingredients
- 5 red potatoes
- 1 Tablespoon butter, salted
- 1 Tablespoon all purpose flour
- 1.5 cups milk, whole or 2%
- ¾ cups sharp cheddar cheese, freshly grated
- ½ teaspoon salt
Instructions
- Peel and cut potatoes into 2-inch cubes. Expert Tip: II leave some of the skin on the potatoes because it helps add depth and texture.
- In a colander, rinse the cubed potatoes and place them in a large pot. Fill the pot with just enough water so it covers the potatoes.
- Cook the potatoes over medium-high heat until they are ready to fall apart, about 15 to 20 minutes.
- When done, drain and then place the potatoes back in the empty pot.
- Now it's time to start the cream sauce. In a separate medium saucepan, turn the burner to medium heat.
- Add the butter, flour, salt and milk to the saucepan and mix with a whisk until well combined.
- Increase the heat to medium-high and stir constantly until it the sauce starts to thicken and bubble, about 2-3 minutes.
- Once the cream sauce is thick, add the sauce to the pot of cooked potatoes.
- Turn the heat down to medium and add in the shredded cheese. Stir until the cheese melts. If the sauce is too thick for your liking, add in additional milk. Add any additional salt and pepper to taste.
- Serve immediately, topping each bowl with bacon, shredded cheese, chives, and sour cream.
Notes
- How to Cube Potatoes - After the potatoes have been halfway peeled, use a sharp knife to cut each raw potatoes into 2-inch cubes.
- Flour - For this soup recipe, I use an all purpose flour. If you use a self rising flour, the soup will become thicker so you may need to add more milk if the consistency becomes too thick. If you're making gluten free potato soup, use an all purpose gluten free flour.
- Cheese - Sharp cheddar cheese is my go to for this recipe, but sometimes I'll use Velveeta cheese. I also like using a mild or medium cheddar cheese. This recipe is super versatile so adding in different types of cheese, like ghee or goat cheese, really adds some fun flavors and textures. I highly recommend using a block of cheese and shredding it yourself instead of using a bag of pre-shredded cheese. HUGE taste difference.
- Milk - My preference is to use whole milk because it adds a richer taste and a thicker texture. I've also had great success with 2% milk.
- Bacon - If you chose to add bacon as a topping, both turkey or pork bacon works well.
- Broth vs. Milk - You'll find some versions of potato soup made with chicken broth. This one is made with milk. If you choose to use a chicken or vegetable broth with this recipe, I have no idea how it will turn out. The milk adds to the creaminess and thickness of this soup and that's my favorite version.
- Storage - Any leftovers can be store in an airtight container with a lid for up to 3-4 days.
- Reheating - The soup will thicken when stored in the refrigerator so adding ½ cup of milk helps to liquify the soup again to get it back to its original consistency.
- Can you freeze potato soup? The technical answer is yes. But I personally don't like to freeze and thaw soups with a milk base. If you do, let it completely cool and then store it in a freezer safe gallon size Ziplock baggie or container. When it's time to thaw, place it in the refrigerator and let it slowly liquify. You can warm the soup up in the microwave or back on the stove in a pot.
Paul Thurlow
What a great tasty soup! It didn’t freeze well....potatoes became mushy and the cheese/milk separated. I doubled the recipe, so next time I’ll do the original recipe!
Amanda Mason
yeah! I'm so glad you loved it!!
Jordan
Hi!! Just wondering if you think this will keep in the fridge okay and if so, for how long?? Thanks!! Excited to try it :))
Amanda Mason
Hi Jordan! Yes, it will keep in the fridge for about 2-3 days. You may need to add a bit more milk on day 2 or 3.