Loaded Baked Potato Soup

4.95 from 19 votes

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This 25-minute Loaded Baked Potato Soup is super simple and delicious! Top with traditional baked potato toppings and then enjoy!

I have been working on this Baked Potato Soup recipe for quite some time now. I’ve made this probably 6 or 7 times in the last 4 months. It was… Too bland. Too thick. Too thin. Boiled too long. Not enough tang. etc. Well, I’ve finally got it to where I like it and now I’m sharing it with you!

Baked Potato Soup

Ingredients Needed for Baked Potato Soup

Start out by gathering up these ingredients to make this Loaded Baked Potato Soup:

  • Butter and Flour – to start a roux for the base of the soup!
  • Carrots and Onion – carrots for vitamins and flavor, same goes for the onions. A great soup base starts with great ingredients.
  • Chicken Stock – this adds great flavor to the soup base!
  • Frozen Diced Hash Browns – I use frozen hash browns for my potatoes because they are already cooked and you just have to heat them through. Time saver!
  • Bay Leaves, Thyme, Salt, and Pepper – there are some thyme and bay leaves added into this recipe because I like the taste of thyme and bay leaves. Feel free to omit, though, it might be a wee bit bland. I suppose it doesn’t matter if you’re topping with lots of cheese and bacon though 🙂
  • Milk and Sour Cream – sour cream is used for some tanginess and creaminess. I also use whole milk. You can use skim, 1%, 2%, or any other ratio you have on hand, but I’d recommend the whole. You get a creamier soup.
  • Chives – once again, feel free to omit if you don’t live chives! It’s a traditional baked potato topping so that’s why I included it.

Baked Potato Soup

Tips and Tricks

Here are all of my tips and tricks to make a perfect baked potato soup:

  • Boiling Warning: DO NOT boil your soup after you add in the milk. Just kick it back to low and let it do its thing.
  • Variations: Feel free to add in more vegetables (broccoli or cauliflower sound nice) or change up the seasonings to your liking.
  • Toppings: This baked potato soup tastes best when you load up the toppings. Any toppings you’d put on a regular loaded baked potato are perfect for this soup.

How to Make Baked Potato Soup

For full details on how to make baked potato soup see the recipe card down below.

  1. In a large pot, melt butter. Saute onion and carrot until they start to become tender. Sprinkle flour over top veggies and stir to create a paste.
  2. Whisk in chicken stock and bring to boil. Add in frozen hash browns and seasonings. 
  3. Cook covered until carrots are completely tender and potatoes have thawed and become soft.
  4. Stir in milk, sour cream, and dried chives and reduce heat. Cook until soup is hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve hot!

Baked Potato Soup

Side Dishes

Baked Potato Soup is very delicious, particularly with whole wheat dinner rolls, my Mom’s potato rolls, or these angel biscuits. Really, any freshly baked carb.

More Soup Recipes to Try!

So, I think that’s it! If I think of any more baked potato soup tips, I’ll be sure to let you know. Get the printable recipe below and have a wonderful day!

4.95 from 19 votes

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Top with traditional baked potato toppings and then enjoy!
servings 4 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients

  • 3 tablespoons butter
  • 1 medium onion finely diced
  • 1 1/2 cups carrot diced, about 1/2 inch cubes
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 1 lb frozen diced hash brown potatoes
  • salt & pepper to taste
  • 2 bay leaves
  • 1/8 teaspoon thyme
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 teaspoon dried chives

any desired toppings:

  • cooked and crumbled bacon
  • grated cheddar cheese
  • fresh chives
  • sour cream etc.

Instructions

  • In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
  • Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings. 
  • Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
  • Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.

Nutrition

Calories: 418kcal | Carbohydrates: 47g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 527mg | Potassium: 919mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8980IU | Vitamin C: 19mg | Calcium: 149mg | Iron: 2.5mg
Course: Dinner, Soup
Cuisine: American
Keyword: Baked Potato Soup
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Recipe Rating




53 Responses
  1. Maryann

    5 stars
    I thought I’d try this for dinner tonight since it’s cool and rainy in Ohio. It turned out great. It was very tasty and didn’t take long to put together. Thanks for the easy to follow recipe.

  2. Gl Be

    FYI I have loved every recipe of yours I have tried! Although I have to say I have printed many more than I have had time to try so far!

  3. Aimee

    I love that this is quick. Working full time I love finding recipes that helps me bring dinner to quicker to my family. I can’t wait to try it!

  4. Janelle

    5 stars
    My husband loves a good potato soup, but I am super picky about mine. This soup is one that we both agreed is delicious…mission accomplished!

  5. Lori

    This looks so good! It’s been so cold this weekend, this would be perfect. I have a good recipe that takes some much time. This would fit into the busy time of year.

  6. LlZ M.

    5 stars
    I LOVE, LOVE ,LOVE THIS RECIPE 111 IT IS SO EASY AND QUICK TO MAKE ! JUST IN TIME FOR OUR FIRST REALLY COLD WEATHER IN SOUTH TEXAS ! KEEP THESE WONDERFUL RECIPES COMING ,LAUREN, AND IT WILL BE CHRISTMAS ALL YEAR LONG !

  7. Donna Baer

    Always love a quick supper solution, and this sounds hearty and warming–great for the cold weather we now have! Thanks for easy recipe Lauren!

  8. Jessica Wilson

    Now that we have hit winter on the east coast, I can’t wait to try this simple recipe! Always looking for a quick weeknight favorite!

  9. Jody

    5 stars
    Your soup recipe is truly as simple as you state. I didn’t even use any toppings, forgetting them, and we loved it. Thanks for an easy recipe.

  10. KellieM

    Oh my gosh this looks and sounds amazing!!! I can’t believe it cooks in 20 minutes!! That’s just nuts lol. It is finally getting cold down here in southern Texas. The last 2 days have been in the 30s and 40s with the nights in the high 20s…snuggle weather…if only I had someone to snuggle with lol. I will be cooking this up soon!!!! Thank you so much!!

  11. Szkent

    I think this might be the soup that I have been looking for…to introduce my kids to creamy soups. They have been reluctant as of late but the bacon & cheese garnish might sway them.

  12. Stephanie Franklin

    I have a super hard time with this soup. I pretty much always mess it up. I can’t wait to try this and thank you for the tip about the boiling.

  13. Kerry Wallace

    5 stars
    Probably not gonna make this today as it is 90 degrees outside, but this is a family favorite! Made it multiple times over the winter!

  14. Tyler Rogero

    5 stars
    I love this recipe!! It’s so fast and easy and delicious. I usually add some finely chopped mushrooms and I got that idea from your chicken chili recipe, which I also love:)

  15. JudyB

    5 stars
    Husband (who I would have expected to turn up his nose at this, especially for “dinner”???) and I both agree this soup is delish! Made exactly as written, but cut in half in case I got a “thumbs down.” It’s my kind of dinner soup so knew I’d enjoy it. When he wanted to know if there was enough left for another meal, I almost jumped for joy. Enough for lunch, yes, – but will definitely make it again, hopefully before our AZ weather turns hot. Thank you for sharing. Have made lots of your recipes and am always happy. Keep ’em coming.

  16. Samantha

    I love potato soup, but I’ve never had the confidence to make it from scratch. I’m trying to teach my daughters basic cooking skills, this will be added to their recipe books.

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