Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)
Easy Loaded Baked Potato Soup – Featuring your favorite baked potato toppings like cheese and bacon, this rich and creamy classic potato soup recipe is wonderfully simple to make in the crock pot or on the stovetop!
Nothing is better on a cold night than a warm bowl of rich, satisfying soup. And, in my opinion, the best soups are filling – but still leave you wanting more with every spoonful.
Creamy, cheesy Loaded Baked Potato Soup is a classic comfort recipe, and a tried-and-true crowd-pleaser. It features all of the savory, bold flavors you love in a traditional loaded baked potato side dish, but enjoyed as a luscious soup that’s hearty enough to be a main course.
Not only is this family-friendly soup delicious, it’s wonderfully easy to make on the stovetop or in the crock pot!
Easy Loaded Baked Potato Soup
My favorite loaded baked potato toppings include shredded sharp cheddar cheese, crispy bacon, tangy sour cream, and fresh chopped green onions. Together these simple ingredients create the ultimate cheesy, salty, starchy, zesty comfort food.
Isn’t your mouth watering just thinking about piping-hot loaded baked potatoes fresh from the oven?
This classic potato soup recipe has all of these yummy flavors you know and love, without being complicated to make. It’s ready to enjoy in less than an hour when made on the stovetop, or is great for making as a “set it and forget it” slow cooker dish. Both recipes create the creamiest, cheesiest Loaded Baked Potato Soup ever – and there’s no need to peel or bake the potatoes beforehand!
What Ingredients You Need
The best Loaded Baked Potato Soup recipe uses simple, wholesome ingredients, many of which are basic pantry staples. I tend to keep most of these items in stock in my kitchen so I can make this soup as a last-minute dinner option!
Here is everything needed to make easy Loaded Baked Potato Soup in the crock pot or on the stovetop:
- Bacon – I use traditional pork bacon, but feel free to use turkey bacon if you prefer
- Onion – white or yellow, finely diced
- Garlic – fresh cloves, minced
- Russet potatoes – scrubbed and cubed
- Chicken broth – or chicken bouillon and water
- Half & half – essential for the richest potato soup
- Cornstarch – to thicken the soup
- Shredded cheese – sharp cheddar is the classic choice
- Scallions – adds a pop of fresh flavor
- Sour cream – for the tangiest, most perfectly creamy soup
- Salt and pepper – a dash of both to taste
While I prefer russet potatoes in this recipe, you can use yellow or even red potatoes for a unique twist.
Want to add a kick to your potato soup? Try using half cheddar and half spicy pepper jack cheese!
How to Make the Easiest Loaded Baked Potato Soup
The secret to the best Loaded Baked Potato Soup is making a simple gluten-free roux with cornstarch for a thick, creamy base. Well, that and including lots of crispy bacon and shredded cheese!
Here’s how to make this baked potato soup recipe on the stovetop in less than an hour:
First, cook chopped bacon in a large sauce pot over medium-high heat until brown and crispy. Remove from the pot and set aside to use later.
Remove the bacon grease, leaving about 1 tablespoon left in the pot. To the hot grease add the chopped onions and garlic, and sauté for a couple of minutes to soften.
Next, add the chopped potatoes and chicken broth to the pot. Cover and simmer until the potatoes are fork-tender.
Meanwhile, mix the half & half with the cornstarch until all clumps have dissolved. This will create a thick, creamy soup once combined with the hot broth.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then, stir in the half & half mixture, shredded cheese and some of the scallions.
Simmer for just a few minutes to thicken the soup base. Taste, then salt and pepper as needed.
Serve warm with more shredded cheddar cheese, the crispy bacon bits, a dollop of sour cream, and the remaining scallions on top.
Your family is going to ask for this creamy, dreamy potato soup all season long!
Get the Complete (Printable) Easy Loaded Baked Potato Soup Recipe Below – with Crock Pot and Stovetop Instructions!
Is Loaded Baked Potato Soup Gluten-Free?
Yes, it is! Because this recipe uses potatoes and cornstarch as a thickening agent, all of the ingredients are gluten-free.
How Can I Make Vegetarian Baked Potato Soup?
You can easily make a yummy vegetarian version of this loaded baked potato soup recipe!
Skip the bacon and instead use 1 tablespoon of butter for cooking the garlic and onions. Swap the chicken broth with vegetable broth. And then ta-da! you’ve got a delicious meat-free (and still gluten-free!) potato soup!
Looking for More Satisfying Soup Recipes?
- Creamy Roasted Tomato Soup with Basil
- Slow Cooker Brunswick Stew
- Beer Cheese Soup
- Healthy Crockpot Potato Soup with Chicken
- Buffalo Cauliflower Soup Recipe
Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)
Ingredients
- 8 ounces bacon chopped
- 1 small onion peeled and chopped
- 2-3 cloves garlic minced
- 2 ½ pounds russet potatoes
- 4 cups chicken broth
- 1 ½ cups half & half
- 2 tablespoons cornstarch
- 2 cups shredded sharp cheddar cheese divided
- 2/3 cup chopped scallions divided
- ½ cup sour cream
- Salt and pepper
Instructions
- Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
- Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
- Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
- Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
- Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
- Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
- Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
- Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Video
Notes
- Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
- Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
- Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
- Pour the onions and garlic in a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
- Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours.
- Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions.
Nutrition
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I “cheeat” by using the breakfast hash from Walmart as it has already chopped potatoes, onions cooked bacon and sweet bell peppers, I keep an extra bag in my freezer. I also “cheat” by instead of using a potato masher I use my immersion blender to break up the potatoes.
My previous “cheat was to use McCain hashbrowned potatoes and ready crop real bacon bits (I hate the smell of bacon cooking).
Just made this. The whole house smells so good. The soup came together fast and tastes amazing. I will definitely make this again.
Has any one used frozen “hash brown” style potatoes instead of baking them? If so what is the measurement of potatoes??
Absolutely and ready crisp bacon, I use the potatoe bacon hash from Walmart.
Made this yesterday. Had to make a few tweaks. I only had red potatoes. I added leftover smoked ham on top of the bacon. Was out of broth, so I used Better than Bullion. A extra cup of mild cheddar and besides the white onion, I put in the scallions. A bunch of Broccoli. And last but not least, I put cilantro for my garnish. 4 hours in the crockpot on high. Then two more on low after I smashed 1//2 the potatoes and put in the cheese and broccoli. Turned out great!
Scrumptious!!! I’ll be making this again and again!!!! YUM!!!
Mycleaning lady said it was a 10!
Simple, filling, and tasty! Perfect for a cold night
This potato soup is sooooo good!!!
Can milk be substituted for the half and half ?
Hi Alicia!
Yes, but I would use whole milk. :)
I make this every time we need comfort food, it is so satisfying!!
This was really amazing!! Such a comforting meal! My family loved it!
This soup is full of amazing ingredients! love it!