# Loaded Baked Potato Soup

Russet potatoes cook soft in chicken broth, then a butter and flour base and cream turn them into a thick soup. Bacon, cheese, sour cream and scallions go on top.

 

 

 ![Loaded Baked Potato Soup](https://irenpins.com/wp-content/uploads/2026/11/Loaded_baked_potato_soup_served_67f751dd.webp)  

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## Loaded Baked Potato Soup

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Russet potatoes cook soft in chicken broth, then a butter and flour base and cream turn them into a thick soup. Bacon, cheese, sour cream and scallions go on top.

### Ingredients

- 4 cups russet potatoes, peeled and cubed
- 4 cups chicken broth
- 1/2 cup diced onion
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheese
- 1/3 cup sliced scallions
- 1 cup sour cream

### Directions

- Put the potatoes, onion, chicken broth, salt and pepper in the slow cooker. Stir once.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 or more hours. The potatoes are ready when they fall apart at a touch.
- Melt the butter in a saucepan and whisk in the flour. Cook for a minute, then whisk in the heavy cream until smooth.
- Stir the cream mixture into the slow cooker. Leave the lid off for 15 to 20 minutes so the soup can thicken.
- Mash the potatoes with a [potato masher](/go/amazon/?p=B0FFSG3GZC) until about half of them are smooth. Leave the rest in small chunks.
- Stir in the sour cream and half of the shredded cheese. Stop when the cheese melts.
- Cook the bacon on the stove while the soup finishes, then crumble it. Keep it crisp by adding it only at serving.
- Ladle into bowls and top with the rest of the cheese, bacon and scallions.

 

### Notes

 

Half and half works in place of cream for a lighter pot. Thin leftovers with a splash of broth when you reheat. The soup keeps 3 to 4 days in the fridge, and potato soup does not freeze well.

 

  

## Why loaded baked potato soup tastes right

 

Russet potatoes break down and thicken the soup naturally. The butter and flour base gives it body. Mashing only half the potatoes leaves a mix of smooth and chunky.

 

Stirring the sour cream in at the end keeps it from splitting.

 

## Toppings and swaps

 

Keep the bacon, cheese and scallions on the table. Yukon gold potatoes work but make a creamier soup. Do not use waxy red potatoes. They never fall apart enough.

 

## Storage and a common mistake

 

The soup does not freeze well, since the texture changes. Refrigerate leftovers and reheat gently with a little broth.

 

The common mistake is adding bacon too early. It goes soft, so add it only at serving.

 

## Getting the texture

 

Mash the potatoes right in the pot, and stop while some chunks remain. A smooth soup is also nice, but the chunks feel more like a loaded potato. Add the dairy slowly and keep the heat low. Chives can stand in for the scallions.