Loaded Baked Potato Soup
on Jun 14, 2021, Updated Jun 06, 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 loaded potato soup recipe is a bear hug. This soup recipe starts with a couple of cans of Campbell’s Cream of Potato Soup, whch provide a thick creamy base. Loaded baked potato soup is creamy, it’s soothing (but with a tiny kick), and it’s crammed with chunks of tender potatoes.
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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.
What's In This Post?
This Loaded Baked Potato Soup recipe gets some help from Campbell’s Cream of Potato Soup, but then you add all the fixings!
How to Make Loaded Baked Potato Soup
- Cube and cook the potatoes in broth.
- 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.
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.
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.
