This loaded baked potato soup is packed full of Yukon gold potatoes, bacon, cheese, and green onions. You’ll love all the flavor packed into this soup and it’s ready in just 1 hour!
Both baked potatoes and soup are the ultimate comfort foods, so why not combine them?
This loaded baked potato soup has everything you love about a loaded baked potato–crispy bacon, gooey cheese, fresh green onions–turned into a thick and creamy soup that’s sure to fill you up.
Easy enough to double so you can feed a crowd, this loaded baked potato soup is also great to serve to your guests!
Trust me, on the next cold, chilly night, you’ll be reaching for a warm bowl of loaded baked potato soup.
Table of Contents
Ingredients for loaded baked potato soup
- Bacon – We use both the bacon and some of the bacon fat in our soup to give it extra flavor.
- Onion and garlic – Classic additions that add earthiness to the soup.
- Herbs – Fresh rosemary, thyme, and oregano all add bright, herbaceous flavors. If you’re going to use dried instead, halve the amount from the recipe, as dried herbs are more intense than fresh.
- Apple cider vinegar – Sweet and sour, this is the perfect balance to bring brightness to the soup.
- Red-skinned potatoes – Red-skinned or yellow/gold potatoes are the best to use in soups. Even though traditional baked potatoes are Russets, they do not do well in a soup, they will become grainy.
- Chicken stock – Feel free to use your favorite store-bought variety or homemade.
- Evaporated milk – This will add creaminess without adding more liquid or fat.
- Toppings – I’ve chosen cheddar cheese, bacon, sour cream, and green onions because they’re pretty traditional baked potato toppings.
What is evaporated milk?
Evaporated milk is milk that has had half of the water content removed.
So it is creamier and doesn’t have any extra fat.
You can find it in cans in the baking aisle of most major grocery stores.
It works well in this recipe because it adds creaminess without adding extra water from traditional milk, and it doesn’t add any extra fat as you would find in heavy cream.
Could you use heavy cream? Sure. But just be aware that will increase the heaviness and fat content of your soup.
Adding proteins
In this recipe, I’ve chosen to keep it classic with crispy bacon, but you could definitely switch it up!
Pre-made rotisserie chickens from the grocery store are a fast, and easy way to add protein to any meal.
Feeling like something spicy?
Try adding some crumbled chorizo, or hot Italian sausage!
Topping options
My favorite toppings are green onions, cheese, and bacon but the topping options are endless!
Other great topping ideas are broccoli, sour cream, chives, or any other topping you like on your baked potatoes!
The best potatoes to use
I like to use a waxy potato like Yukon gold potatoes.
They hold up better to long-term cooking without falling apart and becoming grainy.
Storage and leftovers
This loaded baked potato soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating is as simple as putting it either in a pot on the stove set to medium-low heat or putting it in a microwave-safe bowl, covered loosely with a damp paper towel, for 3-4 minutes or until heated thoroughly.
More soup recipes
- Craving something spicy? Try my Spicy Thai Pumpkin Soup.
- Want something bright and fresh? Try my Lemon Chicken Vegetable Farro Soup.
- Love using your Instant Pot? Try my Instant Pot Asian Chicken and Rice Soup.
- Need something hearty? Try my Italian Sausage Fennel White Bean Soup.
Loaded Baked Potato Soup
Ingredients
- 1 pound bacon diced
- 1 medium yellow onion diced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 8 cups cubed Yukon gold potatoes
- 6 cups chicken stock
- 1 12 ounce can evaporated milk
- Shredded sharp cheddar cheese for topping
- Chopped green onion for topping
- Sour cream for topping
Instructions
- In a medium-large soup pot fry bacon over medium high heat until crispy.
- Put the bacon on a paper towel lined plate and set aside.
- Drain bacon fat from pot, reserving 2 tablespoons.
- Add the onions, thyme, rosemary, oregano, kosher salt and black pepper to the bacon fat and cook for about 5 minutes or until the onions are translucent in color.
- Add in garlic and sauté till fragrant, about 30 seconds.
- Deglaze the pan with the apple cider vinegar and scrape up all the bits from the bottom of the pan.
- Add in potatoes and chicken stock.
- Bring to a boil and then turn down heat to low and simmer for about 20 minutes or until the potatoes are fork tender.
- Using a potato masher, mash the potatoes in the pan, leaving some of the potatoes cubed.
- You can make a smoother soup (if desired) by using an emersion blender in the pot or by adding the potatoes and stock to a blender and blend.
- Add in the can of evaporated milk and bring to a simmer. Careful, it can burn easily.
- Taste and re-season with salt and pepper if needed.
- Ladle into bowls and top with cheddar cheese, green onions and crispy bacon.
Keith Daniels
Sunday 26th of September 2021
loveI wonder if actually baking the potatoes would work as well the recipe but why is ot called baked potato when there is no actual baking.
ajay rana
Monday 17th of June 2019
awesome reipe
Catalina
Wednesday 23rd of January 2019
This baked potato soup looks totally irresistible! So yummy!
Chrissie Baker
Wednesday 23rd of January 2019
This potato soup recipe that went over really well. twice I have made it and it is really delicious. This week I tried something new. It was amazing.
Mahy Elamin
Wednesday 23rd of January 2019
This was the best! So easy to make. This recipe was divine. My husband nicknamed it Potato Heart Attack Soup!