Short description
A rich and creamy soup bursting with the flavors of a loaded baked potato—tender potatoes, crispy beef, melty cheddar, sour cream, and fresh chives—all in one cozy bowl.
Why You’ll Love This Recipe
This soup brings the comfort of a loaded baked potato into a hearty, spoonable form. It’s creamy and indulgent, yet simple enough for a weeknight meal. Each bite balances the richness of cheese and beef with the freshness of chives and the depth of garlic and onions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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6 large russet potatoes, baked or peeled and cubed
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6 slices beef, cooked and crumbled
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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2 cups whole milk (or half-and-half for creamier soup)
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1 cup sour cream
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2 cups shredded cheddar cheese
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3 tbsp butter
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3 tbsp all-purpose flour
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Salt and black pepper, to taste
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3 green onions, sliced (for garnish)
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Directions
- Pierce potatoes with a fork and cook until tender—either by microwaving for 12–15 minutes or baking at 350 °F for about 45 minutes. Let cool, remove skins, and chop into chunks.
- Cook beef until crisp, then drain on paper towels and crumble once cooled. Reserve a small amount of beef fat.
- In a large pot, melt butter with the reserved beef fat. Add garlic and onion, cooking until softened (about 2–3 minutes).
- Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and half-and-half until smooth. Gradually add chicken stock and bring to a light simmer. Season with salt, garlic salt, and pepper. Simmer 5–7 minutes until slightly thickened.
- Stir in most of the cheese, beef, and sour cream, reserving some for garnish. Remove from heat. Add chopped potatoes, gently breaking some apart for texture.
- Serve hot, topped with the reserved cheese, beef, and fresh chives.
Servings and timing
This recipe makes about 8 servings. Prep time is around 10 minutes, cook time is 25 minutes, for a total of 35 minutes.
Variations
- Vegetarian version: Use vegetable broth and omit beef.
- Smaller batch: Cut the recipe in half for a cozy meal for two.
- Texture preference: Mash potatoes for a creamier soup or leave chunks for a heartier feel.
- Lighter version: Use more broth than cream, add vegetables like spinach, and choose lighter dairy options.
Storage/Reheating
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheat gently on the stove over low heat, adding a splash of milk or broth if the soup thickens too much.
- For longer storage, freeze in sealed containers. Thaw overnight in the fridge before reheating and stir well to restore texture.
FAQs
What type of potatoes work best for this soup?
Russet potatoes create a thicker, fluffier texture, while Yukon Golds make the soup creamier.
Can I make this vegetarian?
Yes, substitute vegetable broth for chicken stock and leave out the beef.
How do I make my soup chunkier or smoother?
Keep potato chunks for a hearty soup, or blend part of the mixture with an immersion blender for a smoother finish.
What can I substitute for half-and-half?
You can use heavy cream for a richer texture, or stick with milk for a lighter option.
How do I prevent cheese from clumping or separating?
Stir cheese in slowly after removing the soup from heat, allowing it to melt evenly.
Can I prepare this ahead of time?
Yes, make the soup a day in advance, refrigerate, and reheat gently before serving.
What toppings work well with this soup?
Shredded cheese, beef, sour cream, and fresh chives or green onions are classic choices.
How long does it keep in the fridge or freezer?
It lasts up to 4 days in the refrigerator. If frozen, thaw overnight before reheating.
Can I lighten the soup?
Yes, reduce the amount of cream, use more broth, and include vegetables for a lighter version.
Why are my potatoes not thickening the soup?
Make sure they are fully cooked and gently broken up in the soup—this releases starch, which naturally thickens it.
Conclusion
Loaded Baked Potato Soup is the ultimate comfort food—rich, creamy, and filled with all your favorite baked potato toppings. Quick to prepare and endlessly adaptable, it’s perfect for family dinners, meal prep, or cozy nights in. Whether you stick to the classic or try a lighter or vegetarian twist, this recipe always delivers satisfying flavor.
Print
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy, hearty, and comforting, this Loaded Baked Potato Soup is packed with tender potatoes, crispy beef, and melted cheese. A cozy family-friendly dinner recipe that tastes just like a fully loaded baked potato in a bowl.
Ingredients
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6 large russet potatoes, baked or peeled and cubed
- 6 slices beef, cooked and crumbled
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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2 cups whole milk (or half-and-half for creamier soup)
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1 cup sour cream
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2 cups shredded cheddar cheese
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3 tbsp butter
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3 tbsp all-purpose flour
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Salt and black pepper, to taste
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3 green onions, sliced (for garnish)
Instructions
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In a large pot, cook beef until crispy. Remove, crumble, and set aside. Leave 1 tbsp bacon drippings in the pot.
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Add butter and chopped onion. Sauté until softened, about 5 minutes. Stir in garlic.
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Sprinkle in flour and cook for 1–2 minutes to make a roux.
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Slowly whisk in chicken broth and milk. Bring to a gentle simmer.
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Add cooked potatoes, mash lightly for a creamy texture while leaving some chunks.
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Stir in sour cream, shredded cheese, and half the beef. Season with salt and pepper.
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Simmer 10 minutes until thick and creamy.
- Serve hot, topped with remaining beef, green onions, and extra cheese.
Notes
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For extra creaminess, use half-and-half instead of milk.
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Substitute turkey beef for a lighter version.
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Can be made vegetarian by omitting beef and using veggie broth.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
