Easy Loaded Baked Potato Soup

For day two of soup week, I’m sharing this Easy Loaded Baked Potato Soup. It is rich, hearty, and full of cozy flavor, making it exactly the kind of meal I want when the weather starts to cool down.

One of the main differences between a creamy potato soup and a baked potato soup is how the potatoes are prepared. In a traditional creamy potato soup, the potatoes usually cook right in the broth. For this version, the potatoes are baked ahead of time, which gives the soup that classic baked potato flavor.

You can bake potatoes specifically for this recipe, or use leftover baked potatoes if you already have some on hand. Either way, it is a great way to turn simple ingredients into a filling and comforting soup.

This recipe also includes mashed potatoes, which help thicken the soup and make it extra creamy. You can use leftover mashed potatoes or prepare a package of instant mashed potatoes if you want to keep things easy.

Celery adds a little extra flavor and texture. It may not be something you expect in a baked potato soup, but it works really well and adds another savory layer to the base.

The soup is seasoned with salt, pepper, basil, and thyme. I especially love the flavor the basil and thyme bring because they give the soup more depth than a typical baked potato soup.

Once everything comes together, you get a thick, creamy, comforting bowl of soup that is perfect for fall and winter. Add your favorite loaded baked potato toppings, and this is one of those soups I can see making again and again all season long.

Ingredients for Easy Loaded Baked Potato Soup

• POTATOES – Baked potatoes are the star of the soup and give it that classic loaded baked potato flavor. They also add hearty texture and make the soup filling.
• BUTTER – Butter adds richness and is used to cook the onion and celery. It also helps form the roux base with the flour.
• ONION – Onion adds savory flavor and a little natural sweetness as it cooks. It helps build a flavorful base for the soup.
• CELERY – Celery adds subtle savory flavor and texture. It adds depth without overpowering the potatoes.
• FLOUR – Flour combines with the butter to make a roux, which thickens the soup and creates a creamy consistency.
• CHICKEN BROTH – Chicken broth adds savory flavor and forms part of the soup’s liquid base.
• WATER – Water helps thin the soup to the right consistency without making it overly rich.
• SALT – Salt enhances the flavors of the potatoes, herbs, and creamy broth.
• BASIL – Basil adds a mild herbal flavor that gives the soup a little extra depth.
• THYME – Thyme adds warm, earthy flavor and pairs especially well with potatoes and chicken broth.
• PEPPER – Black pepper adds a mild bite and helps balance the soup’s richness.
• INSTANT MASHED POTATOES OR LEFTOVER MASHED POTATOES – Mashed potatoes help thicken the soup and make it extra creamy. Leftover mashed russet potatoes work great, while instant mashed potatoes are a convenient shortcut.
• HALF AND HALF – Half-and-half adds richness and creaminess without making the soup quite as heavy as using all cream.
• EVAPORATED MILK – Evaporated milk adds extra creaminess and body while helping keep the soup smooth and rich.
• SHREDDED CHEESE – Sharp cheddar cheese adds melty, savory flavor and makes the soup feel more like a loaded baked potato.
• BACON BITS – Bacon adds smoky, salty crunch that pairs perfectly with the creamy potato base.
• GREEN ONION (OR CHIVES) – Green onion adds freshness, color, and a mild onion flavor that brightens up the rich soup.

Instructions for Loaded Potato Soup

Peel the baked potatoes and cut them into approximately 1-inch pieces. Set aside.

In a large stockpot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until tender.

Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes, or until the flour turns lightly golden.

Slowly whisk in the chicken broth and water, adding a little at a time to keep the mixture smooth. Continue cooking until the soup thickens.

Stir in the salt, basil, thyme, and black pepper.

Add the prepared mashed potatoes and stir until well combined and smooth.

Gently stir in the baked potato pieces, half-and-half, and evaporated milk. Cook over medium-low heat until the soup is heated through, stirring occasionally. Avoid a hard boil.

Ladle the soup into bowls and garnish with shredded cheese, bacon bits, and sliced scallions if desired. Serve warm.

Frequently Asked Questions

Can I use leftover baked potatoes?
Yes. Leftover baked potatoes are perfect for this soup and make the recipe even quicker to prepare.

Can I use leftover mashed potatoes?
Absolutely. Leftover mashed potatoes work well as the thickener. You can also prepare instant mashed potatoes if that is more convenient.

Do I have to peel the baked potatoes?
No. You can leave the skins on if you like a more rustic texture. Peeling them gives the soup a smoother, more traditional consistency.

Can I use milk instead of half-and-half?
Yes, but the soup will be a little less rich. Whole milk is the best substitute if you do not have half-and-half.

Can I use heavy cream instead of half-and-half?
Yes. Heavy cream will make the soup richer and thicker, so you may want to use a little less.

Why is my soup too thick?
The mashed potatoes may have thickened it more than expected. Stir in a little extra chicken broth, water, or milk until it reaches your preferred consistency.

Why is my soup too thin?
Let it simmer a little longer, or stir in a small amount of additional mashed potatoes to help thicken it.

Can I make this soup ahead of time?
Yes. It reheats well, although it may thicken in the refrigerator. Add a splash of broth or milk when reheating if needed.

Can I freeze loaded baked potato soup?
You can, but creamy potato soups can sometimes change texture after freezing. For the best result, refrigerate leftovers and enjoy them within a few days.

What toppings work best?
Shredded cheddar cheese, bacon bits, and sliced green onions are classic choices. Sour cream is also a great addition.

Tips and Tricks

• Use leftover potatoes when possible. Leftover baked and mashed potatoes make this soup much faster to prepare and help reduce food waste.
• Cook the flour for a minute or two. Let the flour cook with the butter and vegetables before adding the broth. This removes the raw flour taste and helps create a smoother soup.
• Add the liquid slowly. Whisk in the broth and water gradually to keep the roux smooth and lump-free.
• Keep the heat gentle after adding the dairy. Once you add the half-and-half and evaporated milk, avoid a hard boil. Gentle heat helps keep the soup smooth and creamy.
• Add toppings just before serving. Add cheese, bacon, and green onions at the table so they stay fresh, crisp, and flavorful.

For more recipes like this, try:

• Creamy Ham and Potato Soup with Dill
• Smoked Sausage and Potato Soup
• Slow Cooker Potato Leek Soup
• Instant Pot Beef and Potato Soup

Recipe is adapted from Impressively Easy Cooking.