I’ve loved this soup ever since the first time I tried it over 20 years ago. It is such a classic and so full of flavor. An absolute must anytime you have leftover baked potatoes…I purposely always make about 5-6 more baked potatoes than we need, so I can have enough leftovers to make this soup.
A couple of my kids prefer this soup with only bacon on top instead of cheese, bacon, and green onions. Don’t be like them. I really encourage you to try it with all the toppings to give it that “loaded” flavor.
Bacon freshly cooked is the best way to go with this recipe, and the bacon grease really adds to the flavor of the soup. However, in a bind or if you are in a hurry, you will still get a great flavor if you use 1/2 cup butter to sauté the onions and make the roux for the soup. You could then just use store-bought bacon bits to top it. Basically, I’m saying make the soup. It’s a great, simple dinner that is a fantastic way to use up leftover baked potatoes. So make some meatloaf and baked potatoes for dinner tonight, and be sure to make six extra potatoes so you can make this soup tomorrow! YUM!
More Soups/Stews with Potatoes
- Corn Chowder
- Thick and Creamy Potato and Ham Soup
- Slow Cooker Beef Stew
- Potato Leek Soup
- Slow Cooker Creamy Ranch Chicken Stew
- Cowboy Stew
Step-by-Step Photos for How to Make Loaded Baked Potato Soup
Frequently Asked Questions about How to Make Loaded Baked Potato Soup
What type of potatoes work best?
Russet potatoes. You can substitute other baked potatoes, but I like russet potatoes best.
Can I make this soup with raw potatoes?
Yes. Slice the potatoes into 1/2-inch pieces, place in a large pot, cover with 1-2 inches of water, bring to a boil, and cook until potatoes are fork-tender. Drain the potatoes, set them aside, and then add them in step 4, like you would the baked potatoes.
Are real bacon bits a good substitute for freshly cooked bacon?
Bacon freshly cooked is the best way to go with this recipe, and the bacon grease really adds to the flavor of the soup. However, you will still get a great flavor if you want to use real bacon bits. First, saute the onion in 1/2 cup butter, whisk in the flour to make the roux, and then top the bacon bits on each bowl of soup.
My family is not a fan of potato skins. Will peeled potatoes work in this recipe?
If your family does not like potato skins, you can peel them, and the soup will still taste good. I like the fiber and texture the potato skins add to the soup.
What is a good substitute for evaporated milk?
Heavy cream is a good substitute. Whole milk will also work, but keep in mind that the soup may not be as creamy.
What toppings do you recommend adding during serving?
The same as you would for a baked potato–sliced green onions, shredded cheddar cheese, crumbled bacon pieces, and even a dollop of sour cream if you wanted.
Chef’s Tools:
Other Soups You'll Love!
- 5-6 large baked potatoes, cut into ½-inch pieces (russets work best)
- 1 lb bacon, cut into ¼-inch pieces
- 1 large onion, diced
- ½ cup all-purpose flour
- 10 cups water
- 2½-3 tbsp chicken bouillon
- ½-1 tsp salt
- ¼ tsp ground black pepper
- 1 (15 ounce) can evaporated milk
- 2-3 green onions, sliced
- 8 ounces shredded cheddar cheese
- In a large deep soup pot add the bacon pieces and sauté until they are nice and crisp. Remove pieces from the pan and set aside on a paper-towel-covered plate. Leave the bacon grease in the pot.
- Next, add the diced onions into the pot with the bacon grease. Sauté until onions are translucent.
- Whisk in the flour to make a thin roux.
- Slowly stir in the 10 cups of water. Add the chicken bouillon, salt, and pepper. Add the potatoes and bring to a boil. Let boil for 10 minutes.
- Next, add the can of evaporated milk. Let simmer for 10 more minutes.
- To serve, dish up a bowl and top with shredded cheese, green onions, and the bacon pieces.
- Enjoy!
Don't Forget Dessert!
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