Fully Loaded Cheesy Baked Potato Soup

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Ultimate Baked Potato Soup is now fully loaded and ready in just 20 minutes! All the flavors of your favorite loaded baked potato come together in your new favorite soup recipe. Chunks of baked potato in a rich cheese soup are garnished with cheddar cheese, bacon crumbles and chives.

fully loaded cheesy potato soup

Perfect make ahead or make with left over baked potatoes.

With a secret ingredient to kick this cheesy soup up a notch you will be making this again. This soup is amazing, you can thank me later.  Go get the potatoes and get moving!

Fully Loaded Cheesy Baked Potato Soup

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fully loaded cheesy baked potato soup

Other Easy One Pot Recipes

cheesy baked potato soup in red bowl

Fully Loaded Cheesy Baked Potato Soup

Donna Elick
Loaded Potato Soup ready can be on your table in just 20 minutes! All the flavors of a fully loaded baked potato come together in your new favorite soup recipe.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Method Stovetop
Servings 12 1-cup servings

Ingredients
 

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 cup sour cream
  • 4 ounces cream cheese
  • 3 pounds baked potatoes, precooked
  • 8 ounces shredded sharp white cheddar cheese
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • 6 slices thick cut bacon, precooked and crumbled
  • 3 ounces shredded mild cheddar cheese
  • chopped chives

Instructions
 

  • Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
  • Slowly and gradually pour in chicken stock, while whisking continuously. Continue whisking as you incorporate sour cream and cream cheese. Whisk until mixture comes together.
  • Slice baked potatoes in half and scoop out the flesh, then add it to the pot.
  • Using a potato masher or wooden spoon, smash the potatoes until desired consistency is reached. I like my soup kind of chunky.
    Add sharp cheddar cheese, salt and pepper and stir until cheese is melted.
  • Serve and enjoy!

Nutrition

Serving: 1cup | Calories: 390cal | Carbohydrates: 25g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 962mg | Sugar: 2g | Fiber: 3g | Calcium: 235mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published October 2013, Updated December 2016

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12 Comments

  1. My question is: Baked potatoes, precooked, what does that mean exactly? Do I boil the potatoes first and then bake them in the oven?

    1. Hi., Thanks for stopping by. The recipe was originally developed to use left over baked potatoes. You can bake them and use them right away too. Hope that helps! Enjoy and let us know how it goes.

  2. I love this recipe, but it has changed from what I remember. It originally instructed you to start with the bacon in the pot first and go from their. Also their use to be pictured instruction to follow step by step.

  3. I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?

  4. I love this recipe, but it is not as I remember it. The recipe use to start off with the bacon first and go from their. Also their were well pictured step by step instructions to follow, what happened?

    1. What page does not exist? I checked the links and they are working fine for me. Maybe you should try it again. Thanks!

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