Forget babysitting a baking tray for an hour. You’ve got potatoes, a pot, and a timer—perfect. This soup tastes like a fully-loaded baked potato but skips the oven drama.
We’re talking silky texture, smoky bacon, melty cheese, and that restaurant-level finish—made from humble boiled potatoes. If “ridiculously satisfying” had a flavor profile, this is it. Grab a spoon and a bowl the size of your ambitions.
Why This Recipe Works
This recipe leans into a cheat code: boiled potatoes give you the same creamy core as baked without the time sink.
Finished with a classic roux, milk, and broth, the texture hits that Goldilocks spot—thick but spoonable. Crispy bacon and sharp cheddar add depth, while green onions and sour cream bring brightness and tang. Everything cooks in one pot (easy cleanup) and scales like a champ for crowds.
Plus, it reheats like a dream, unlike some soups that turn into glue—this one stays luscious.
Ingredients Breakdown
- Russet or Yukon Gold potatoes (2 lbs), peeled and cubed – Russets = fluffier, Yukon = creamier. Both work.
- Bacon (6–8 slices) – For crisp bits and rendered fat to build flavor.
- Unsalted butter (3 tbsp) – Helps form the roux and adds richness.
- All-purpose flour (3 tbsp) – Thickens the soup without grit.
- Chicken or vegetable broth (4 cups) – Choose low-sodium to control salt.
- Whole milk or half-and-half (1–1.5 cups) – For a creamy finish; adjust to desired thickness.
- Sour cream (1/2 cup) – Tang and silkiness, baked-potato style.
- Cheddar cheese, shredded (1–1.5 cups) – Sharp is best for flavor punch.
- Yellow onion (1 small), diced – Sweet, aromatic base.
- Garlic (2–3 cloves), minced – Because flavor.
- Green onions (3), thinly sliced – Fresh bite for topping and stirring in.
- Smoked paprika (1/2 tsp) – Subtle smoky layer.
- Kosher salt and black pepper – Season as you go; soup rewards attention.
- Optional: heavy cream (up to 1/2 cup) – For ultra-luxe texture.
Step-by-Step Instructions
- Boil the potatoes. Add peeled, cubed potatoes to a pot of salted water. Boil until fork-tender, 10–12 minutes.
Drain and set aside.
- Crisp the bacon. In a heavy pot, cook bacon over medium heat until crisp. Remove to a paper towel–lined plate. Crumble when cooled.
Leave 1–2 tbsp bacon fat in the pot.
- Sauté aromatics. Add butter to the pot. Toss in diced onion and a pinch of salt. Cook 4–5 minutes until translucent.
Stir in garlic for 30 seconds, just until fragrant.
- Build the roux. Sprinkle flour over the onions and stir for 1–2 minutes to cook off the raw taste. It should look pasty, not clumpy.
- Add the liquids. Whisk in broth gradually, smoothing out any lumps. Bring to a gentle simmer, then add milk or half-and-half.
The soup should thicken slightly.
- Potatoes in. Add the boiled potatoes. Mash some with a potato masher for body, leaving chunks for texture. Season with salt, pepper, and smoked paprika.
- Cheesy finish. Reduce heat to low.
Stir in shredded cheddar a handful at a time until melted. Avoid boiling—dairy doesn’t love chaos.
- Add the tang. Stir in sour cream and half the green onions. If you want richer, splash in heavy cream.
Adjust thickness with a bit more milk if needed.
- Taste and tweak. Add more salt, pepper, or paprika as needed. If it tastes flat, it needs salt or acidity—add a spoon of sour cream or a tiny squeeze of lemon.
- Serve loaded. Ladle into bowls. Top with crumbled bacon, extra cheddar, green onions, and a dollop of sour cream.
Optional: a dusting of paprika or cracked pepper.
Storage Instructions
- Fridge: Cool completely and store in airtight containers for 3–4 days. It will thicken; loosen with milk or broth when reheating.
- Freezer: Dairy-based soups can separate, but this one freezes decently if you skip the sour cream and cheese before freezing. Add them after thawing.
Freeze up to 2 months.
- Reheating: Warm gently on the stove over medium-low, stirring often. Add liquid gradually to restore creaminess.
What’s Great About This
- Speed: Boiled potatoes mean dinner in under 30 minutes, not an hour-plus.
- Texture control: Mash more for silky, less for chunky. Your call.
- Big flavor, simple steps: Bacon fat + roux + cheddar = umami-rich payoff with minimal technique.
- Budget-friendly: Pantry staples, big yield, comfort-food ROI is high, IMO.
- Customizable: Works with add-ins, swaps, and dietary tweaks (see below).
Don’t Make These Errors
- Skipping the roux. Without it, you’ll chase thickness with cheese and end up with a gloopy mess.
- Boiling after adding dairy. High heat can cause curdling and grainy texture.
Keep it gentle.
- Adding all the cheese at once. It clumps. Add gradually on low heat.
- Under-salting. Potatoes are flavor sponges. Season the potato water, the aromatics, and the soup.
- Over-mashing. If you use an immersion blender forever, you’ll get gluey soup.
Light mash = creamy, not gummy.
Mix It Up
- Protein swaps: Use diced ham, shredded rotisserie chicken, or crispy pancetta.
- Veg boost: Stir in corn, peas, or finely chopped broccoli for color and crunch.
- Spice route: Add a pinch of cayenne or a swirl of hot sauce. Chipotle powder = smoky heat.
- Herby: Finish with fresh chives, parsley, or thyme for a brighter profile.
- Cheese change-up: Try Gruyère, smoked gouda, or pepper jack for a different vibe.
- Lighter version: Use evaporated milk instead of heavy cream; skip some cheese and add extra broth.
- Gluten-free: Swap flour with 1.5 tbsp cornstarch slurry (mix with cold milk) added after the broth.
- Vegetarian: Use vegetable broth and skip bacon; add smoked paprika or a splash of liquid smoke.
FAQ
Can I use leftover boiled potatoes?
Absolutely. This soup is a flex for leftover boiled or steamed potatoes.
Just add them in step 6, heat through, and mash lightly to thicken.
What potatoes are best?
Russets give fluffy body and classic loaded flavor; Yukon Golds make a naturally creamy, buttery soup. If you like chunkier texture, go Yukon. If you want lighter, go Russet.
How do I prevent a grainy soup?
Keep heat moderate after adding dairy, melt cheese slowly, and don’t boil.
Also, shred your own cheese—pre-shredded can be coated with anti-caking agents that cause graininess.
Can I make this in a slow cooker?
Yes. Add onions, garlic, potatoes, broth, and spices to the slow cooker for 3–4 hours on high or 6–7 on low. Make a stovetop roux with butter, flour, and milk, then stir it in with cheese and sour cream at the end.
Add bacon and green onions to serve.
How do I thicken if it’s too thin?
Mash more potatoes, simmer a few minutes, or whisk 1 tbsp cornstarch into 2 tbsp cold milk and stir in gently. Add more cheese last, not first.
What if it’s too thick?
Whisk in warm milk or broth a little at a time until you hit your ideal spoon-coating consistency. Taste and re-season.
Is this freezer-friendly?
It can be.
For best results, freeze the base before adding cheese and sour cream. Thaw, reheat, then stir in dairy and toppings right before serving.
Can I make it without bacon?
Yes. Use 1 tbsp olive oil + 1 tbsp butter to sauté onions, and add smoked paprika or a dash of liquid smoke to mimic some of that depth.
It still slaps, FYI.
Wrapping Up
Creamy Loaded Baked Potato Soup from Boiled Potatoes takes everything you love about the steakhouse classic and compresses it into weeknight speed. It’s thick, savory, and unapologetically cozy—without the oven or the wait. Keep the base method and tweak the toppings to fit your mood or pantry.
One pot, big flavor, repeat-worthy results. Now go make the bowl that hugs back.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.