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Baked Potato Soup

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!
Course Dinner, Soup
Cuisine American
Keyword Baked Potato Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 418kcal
Author Lauren Brennan


  • 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.


  • 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.


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