Loaded Baked Potato Soup

We lightened up the classic Loaded Baked Potato Soup, but it is just as creamy and decadent! Topped with crispy bacon, cheddar cheese and minced chives, this delicious soup makes an easy weeknight meal and is a definite crowd pleaser!

Why We Love This Loaded Baked Potato Soup

This crowd-pleasing soup is a classic dinner mainstay for good reason! Loaded Baked Potato Soup is hearty and flavorful, easy to make, and totally customizable. With just 30 minutes and a handful of pantry staples, this family favorite meal will be on the table and happily filling hungry bellies.

Ingredients You Need to Make This Soup

One of the things that I love about this recipe is that all of the ingredients are things I regularly keep on hand. That makes it a great option for those days when we’re low on groceries or the day simply got away from me (which let’s face it.. happens more often than I might like to admit). Here’s the lineup:

• Potatoes (russet or yukon gold- you can also use leftover baked potatoes!)
• Butter (or olive or avocado oil)
• Onion (if you don’t like bits of onion in your soup, you can leave it out or substitute 1 teaspoon of onion powder for additional flavor)
• Garlic (we like to use fresh garlic, but you can substitute with 1/2 teaspoon garlic powder)
• Flour (the flour is used to thicken the soup- you can also use gluten-free flour)
• Milk (we used 2%)
• Half and Half (adds a nice richness to the soup, but you can substitute with additional milk)
• Chicken Broth (can substitute vegetable broth if you want to make a vegetarian version)
• Salt and Pepper (to flavor- we like coarse kosher salt)
• Cheddar Cheese (we used medium cheddar cheese)
• Plain Greek Yogurt (you can also use sour cream here)
• Crispy bacon, minced chives, and additional shredded cheese for serving

How to Make Loaded Baked Potato Soup

Cook the potatoes.

Peel and cube the potatoes; add to a pot of boiling water and cook until just underdone. Drain and set aside.

Make a roux.

In the same pot you used to cook the potatoes, melt the butter. Add the diced onions and cook until softened. Season with garlic, salt and pepper. Stir in flour, then slowly add the liquids while whisking continually. Bring to a simmer and cook for 5-7 minutes or until thickened.

Finishing touches.

Add the greek yogurt and cheese and stir until combined. Add the cooked potatoes and heat through before serving. Top with additional shredded cheese, minced chives, and crispy bacon bits if desired.

Although Loaded Baked Potato Soup looks (and tastes!) decadent, it’s also packed with nutrition. Sometimes potatoes get a bad rap.. but there’s a good reason to add them to your regular dinner rotation. Did you know that potatoes have..

• More potassium than a banana
• More vitamin C than sweet potatoes
• Fiber to help keep your kids regular
• Vitamin B6 for energy metabolism
• 6% of the recommended amount of iron

This soup is also a great way to use up leftover baked potatoes! When I’m planning on making baked potatoes, I usually bake up a few extras so I can have them for this yummy soup.

How to Serve Loaded Baked Potato Soup

I like to serve this bread with a loaf of crusty bread and maybe a simple spinach salad. And it makes great leftovers.. if you have any! This is one meal that my family is guaranteed to gobble up.

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4.2 from 33 votes

Loaded Baked Potato Soup

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Servings: 8 servings

Calories: 297kcal

Ingredients

• 4 medium russet potatoes
• 4 tablespoons butter
• 2 cloves garlic minced
• 1 medium onion diced
• 1/3 cup flour
• 2 cups milk
• 1 cup half and half
• 1 1/2 cups chicken broth
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 cup shredded cheddar cheese
• 1 cup plain Greek yogurt or sour cream
• bacon, chives, shredded cheese for topping

Instructions

• Peel and cube potatoes.  Add to a large pot of water and bring to a boil.  Boil potatoes until just underdone; about 10-15 minutes.  While potatoes are cooking, cook bacon; cool, crumble, and set aside. Drain potatoes and set aside.
• In the pot you used to cook the potatoes, add butter and melt over medium high heat. Add diced onion, and sauté for 3-4 minutes or until onion has softened and is beginning to turn translucent. Add garlic, salt and pepper, and saute for another minute.
• Add flour and whisk until combined with the onion. Slowly whisk in milk and half and half. Whisk until smooth and then slowly whisk in the chicken broth. Bring to a boil and then reduce heat to low and simmer for 5-7 minutes until the mixture has thickened a bit.
• Remove from heat and stir in the shredded cheese and Greek yogurt until incorporated. Add the potatoes back into the pot and give it a gentle stir.
• Top with bacon crumbles, green onion or chives, and more shredded cheese. Enjoy!

Nutrition

Calories: 297kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 705mg | Potassium: 675mg | Fiber: 2g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 8mg | Calcium: 265mg | Iron: 1mg

Keyword : Loaded Baked Potato Soup

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