Loaded Baked Potato Soup

4.96 from 21 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!

4.96 from 21 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




54 Responses
  1. Dawn Williams

    5 stars
    We love Potato Soup and with long work days, this is a great time saver to having a hot dinner. I also used some frozen onions and carrots, since it saved me cutting time.

  2. Nicole

    5 stars
    Very, very good. Hubby doesn’t particularly like chunky veggies in the soup, so I placed the carrots and onions in a food processor and pulsed them until they were very tiny. I also did 3/4c whole milk and 1/4c half and half for a creamier soup. Other than that, I stuck to the recipe and it is a hit. Super creamy, easy to make, and perfect for lunch left overs. Served it with your Craigos breadsticks (HUGE fan).

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