Loaded Baked Potato Soup

5 from 2 votes

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A satisfying soup: creamy, soothing (but with a tiny kick), and loaded with chunks of tender potatoes.

Loaded Baked Potato Soup

This post is in partnership with Campbell’s®. All opinions are my own.

Baked Potato Soup

If soup could be a hug, then this would be my top pick.  It’s creamy, it’s soothing (but with a tiny kick), it’s loaded with chunks of tender potatoes.  In short, it’s the perfect soup for a night when you need to curl up with a meal that makes you feel comforted and sated.

Two bowls of Loaded Baked Potato Soup.

This soup gets a buttery depth of flavor and a thick creaminess from a couple of cans of Campbell’s® Cream of Potato SoupCampbell’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 other hot sauce can be used in place of the cayenne if that’s what you have on hand.

Bowl of Loaded Baked Potato Soup topped with cheese, chives, bacon, and sour cream.

What Kind of Potatoes to Use for Loaded Potato Soup

You’ll want to use a waxy potato, such as Yukon golds for this soup.  These potatoes, or red or yellow new potatoes, hold their shape well when cooked until tender, and won’t fall apart as much as all-purpose potatoes will.  Having said that, if you have all-purpose potatoes on hand, use them, and just know that the chunks will fall apart a bit as the soup finishes cooking.

How to Top Loaded Baked Potato Soup

The toppings are what makes this soup loaded, so don’t be shy! Think about anything you would pile on a hot baked potato: sour cream, crumbled bacon, shredded cheddar or other cheese, snipped fresh chives.  Anything you would like to see on your baked potato is fair game for this soup.

This Loaded Baked Potato Soup recipe is creamy, soothing (but with a tiny kick), and loaded with chunks of tender potatoes.

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Bowls of Loaded Baked Potato Soup on a table with a can of Campbell\'s cream of potato soup.

What to Serve with Loaded Baked Potato Soup: 

Spoon scooping Loaded Baked Potato Soup.

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5 from 2 votes

Loaded Baked Potato Soup

A satisfying soup: creamy, soothing (but with a tiny kick), and loaded with chunks of tender potatoes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 People
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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 (10.5oz) Campbell’s® Potato Soup
  • Kosher salt and freshly ground 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 ¾-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.

Notes

You’ll want to use a waxy potato, such as Yukon golds for this soup.  These potatoes, or red or yellow new potatoes, hold their shape well when cooked until tender, and won’t fall apart as much as all-purpose potatoes will.  Having said that, if you have all-purpose potatoes on hand, use them, and just know that the chunks will fall apart a bit as the soup finishes cooking.

Nutrition

Calories: 381kcal, Carbohydrates: 30g, Protein: 16g, Fat: 22g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 983mg, Potassium: 707mg, Fiber: 2g, Sugar: 8g, Vitamin A: 653IU, Vitamin C: 21mg, Calcium: 370mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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