Loaded Baked Potato Soup
on Jun 14, 2021, Updated Jan 30, 2025
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A satisfying soup: creamy, soothing (but with a tiny kick), and loaded with chunks of tender potatoes.
This post is in partnership with Campbell’s. All opinions are my own.
If soup could be a hug, then this recipe would be my top pick. Loaded baked potato soup is creamy, it’s soothing (but with a tiny kick), and it’s crammed with chunks of tender potatoes. In short, this Campbell’s potato soup recipe is perfect for a night when you need to curl up with a meal that makes you feel comforted and sated. If you are like me and love a loaded potato or baked potato recipe, this soup is totally your style, too.
This soup gets a buttery depth of flavor and a thick creaminess from a couple of cans of Campbell’s Cream of Potato Soup. Campbell’s Soups are a pantry staple for many of us, and for good reason. My younger son, who is…well, I’ll say it, kind of lazy in the kitchen, is always willing to heat himself up a bowl of soup, so that’s one win. The other reason to keep them on hand is that they make such great springboards for all kinds of recipes. They can give you a head start on a sauce, form the base of a casserole, and, in this case, turn a simple potato soup into a creamy potage with the twist of a can opener.
The potato soup also contains a generous amount of whole milk and hefty bites of tender potatoes. You can dial the amount of cayenne pepper up or down depending on how spicy your family likes their comfort food! Sriracha or another hot sauce can be used in place of the cayenne if that’s what you have on hand.
This Loaded Baked Potato Soup is definitely enough to fill you up. But, you can never go wrong with a side of crusty bread, such as Chimichurri Garlic Bread, Pesto Monkey Bread, or Beer Bread.
Table of Contents
This Loaded Baked Potato Soup recipe is creamy, soothing (but with a tiny kick), and loaded with chunks of tender potatoes.
Ingredients
- Potatoes – Waxy potatoes, such as Yukon gold, are the best potatoes for this soup in that they will hold their cubed shape well, but you can also use russet potatoes or all-purpose potatoes. Just know that the chunks will fall apart a bit as the soup finishes cooking.
- Chicken broth – I suggest using low-sodium chicken broth to control the salt content in the soup. You can also use vegetable broth for a veggie version of this soup (skip the bacon topping!).
- Unsalted butter and flour – A mixture of equal parts fat and flour heated on the stovetop creates the roux, which will act as the thickening agent for the soup.
- Whole milk – For richness.
- Sharp cheddar – Melts into the soup and offers cheesy pockets and flavor.
- Campbell’s Canned Cream of Potato Soup – The convenient and flavorful base for this soup. A great shortcut ingredient!
- Salt and pepper – To taste.
- Garlic powder
- Cayenne pepper – For a bit of spice.
How to Make Loaded Baked Potato Soup
- Prepare the potatoes: Peel the potatoes and cut them into 3/4-inch cubes. In a medium pot over medium-high heat, add the potatoes, cover with chicken broth, and bring to a simmer for about 6 minutes. Reserve 1/2 cup of the cooking liquid, drain the potatoes, and set them aside.
- Make the roux: In a large pot or Dutch oven, melt the butter over medium heat and add the flour. Cook, stirring, until the mixture turns golden. Slowly pour in the milk, whisking constantly until bubbly and smooth and starts to thicken a bit.
- Combine everything: Whisk in the can of Campbell’s® Potato Soup, salt and pepper, garlic powder, and cayenne. Add the partially cooked potatoes and the reserved cooking liquid and stir until everything is cooked through, about 5 to 8 more minutes. Remove from the heat and whisk in two cups of the shredded cheese until melted and combined.
- Serve: Spoon into bowls and top with sour cream, bacon, additional cheddar, and chives or scallions.
Loaded Baked Potato Soup Toppings
The toppings are what make this potato soup “loaded,” so don’t be shy! Think about anything you would pile on a hot baked potato: sour cream, crumbled crisp bacon, shredded cheddar or another cheese, snipped fresh chives, or scallions/green onions. Anything you would like to see on your baked potato is fair game for this soup.
If you don’t have bacon on hand or prefer ham, you can easily swap out the bacon for 1/2 cup of diced cooked ham.
Leftovers and Storage
Leftovers can be stored in an airtight container in the refrigerator for about 5 days. Don’t top each serving of soup until just before serving. Reheat over low heat on the stove or in bowls in the microwave.
What to Serve With Loaded Baked Potato Soup
More Comforting Soup Recipes
- Lentil Tomato Soup
- Vegetarian Split Pea Soup
- Lemony Chicken, Barley, and Shiitake Mushroom Soup
- Cauliflower Cheese Soup
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Loaded Baked Potato Soup
Equipment
Ingredients
- 1 ½ pounds Yukon Gold potatoes
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 4 cups whole milk
- 2 cups shredded sharp cheddar
- 2 cans (10.5-ounce) Campbell’s® Potato Soup
- Kosher salt and freshly ground black pepper (to taste)
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (or more to taste)
To Serve:
- Sour cream
- 4 strips bacon (cooked and crumbled)
- Shredded sharp cheddar cheese
- Sliced fresh chives
Instructions
- Peel the potatoes and cut them into 3/4-inch cubes. Place them in a medium pot and add the chicken broth, plus enough water to cover the potatoes. Bring the liquid to a simmer over medium-high heat, and partially over the pot, and simmer, adjusting the heat as necessary, until they are almost tender but still a bit firm in the middle, about 6 minutes. Reserve 1/2 cup of the cooking liquid, drain the potatoes, and set them aside.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat, and add the flour. Cook, stirring until the mixture turns golden, about 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking until the mixture is bubbly and smooth and starts to thicken a bit.
- Whisk in the can of Campbell’s® Potato Soup, salt and pepper, garlic powder and cayenne. Add the partially cooked potatoes and the reserved cooking liquid and switch to a wooden spoon, stirring until the potatoes are cooked through, about 5 to 8 more minutes. Remove from the heat and gradually whisk in two cups of the shredded cheese until the cheese has melted and the mixture is smooth.
- Serve in bowls topped with sour cream, bacon, additional cheddar and chives.
