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Loaded Baked Potato Soup

All of the flavor of a loaded baked potato in a delicious, easy soup.
Prep Time15 mins
Course: Soup
Cuisine: American
Keyword: soup, potato, bacon, instant pot
Servings: 6 servings
Calories: 597kcal
Author: Taylor


  • 6 slices bacon diced
  • 1 white onion diced
  • 2 cloves garlic minced
  • 5 russet potatoes peeled and shredded, about 4 cups total
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 cup half and half
  • 1 cup chicken broth
  • 2 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • green onions, diced for garnish


  • Add bacon to large pot over medium-high heat.
  • Cook the bacon until crisp.
  • Remove the bacon from the pot, reserving about 2 tablespoons of the bacon grease.
  • Add the onion, and cook until slightly softened, about 5 minutes.
  • Add the garlic and shredded potatoes, cooking another 2-3 minutes.
  • Add the flour, stirring well to combine, and cook for 1 minute.
  • SLOWLY add the milk, half and half, and chicken broth. Note: if you don't do this slowly, the soup will not be as thick and creamy, so have patience when doing this step.
  • Bring the soup to a simmer, reduce heat to low, and let simmer for 20-30 minutes, until the potatoes are softened.
  • Remove 1/2 cup of the soup in a small bowl, and mix with the sour cream. Return mixture to the pot, stirring to combine.
  • Stir in 2 cups of the cheese and all but 2 tbsp of the bacon.
  • Serve topped with diced green onions, additional cheese, and reserved chopped bacon.
  • Enjoy!


Calories: 597kcal | Carbohydrates: 47g | Protein: 24g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1046mg | Potassium: 1082mg | Fiber: 3g | Sugar: 7g | Vitamin A: 866IU | Vitamin C: 15mg | Calcium: 526mg | Iron: 2mg