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This baked potato soup is loaded with flavor and is filled with russet and red potatoes, carrots, bacon, cheese, and more.

Fill a Bread Bowl with this thick and hearty baked potato soup for ultimate comfort food. It is essentially a Loaded Baked Potato in thick, creamy soup form.

White bowl filled with creamy baked potato soup.

We Love Hearty Soups!

Soup recipes are always on the docket when it’s cold outside, especially hearty soups that have either meat, potatoes or both.

Today’s recipe is for a Baked Potato Soup that the entire family loves, not only because it’s hearty, but because it tastes just like the potato soup from Carnation Cafe at Disneyland.

Not only is this easy soup delicious, but it’s simple too!

Why we love it:

  • Flavor. This baked potato soup is PACKED with flavor. Topped with cheese and crispy bacon, it’s the best kind of comfort food!
  • Easy. With simple ingredients, it’s ready to enjoy in only about 40 minutes!
  • Comforting. Soup is perfect for a chilly fall or winter day, or really any day along with other favs like Cheesy Potato Soup and Broccoli Potato Soup.
Bacon pieces cooking in a pot.

Ingredients

  • bacon – use thick or thin sliced bacon
  • carrot you can also add in celery if you wish 
  • onion powder
  • potatoes – this uses a mix of Russet potatoes and red potatoes – but yukon golds can be substituted as well.
  • all-purpose flour
  • chicken stock stock is a little more flavorful and nutritious but chicken broth or vegetable broth can also be used.
  • heavy whipping cream
  • shredded cheddar cheese
  • salt and black pepper – we like to use garlic salt with parsley flakes
  • toppings – sour cream, Greek yogurt, chives, chopped bacon, shredded sharp cheddar cheese, or your favorite cheese

How to Make Baked Potato Soup

  1. BACON. In a large pot fry bacon until crispy over medium heat. When done, take the bacon out and let drain on a plate with a paper towel on it.
  2. VEGGIES. In the bacon fat (you can use butter instead, if desired), cook carrots for 3-4 minutes. Add potatoes and cook for 4-5 minutes stirring occasionally.
  3. SAUCE. Whisk flour into your pot until the flour is cooked and it has thickened up a little bit (about 5 minutes). Add chicken stock, most of the bacon (the rest will be used for garnish), and salt & pepper.
  4. SIMMER. Bring the soup to a simmer and cook for 20-25 minutes or until the potatoes are fork tender.
    • If you desire a creamier consistency, then mash some of the potatoes with a fork and stir. Add whipping cream and 1 cup of cheese (the rest will be used as a topping) – simmer for 5 minutes. If needed, add stock to reach your desired texture. Season to taste.
  5. SERVE. Add more cheese to the top along with sour cream, chives or green onions, and leftover bacon pieces.
Baked potato soup simmering in a blue stock pot.

Ingredient Tips

  • Diced potatoes. Don’t dice the potatoes too large or too small, ¾ inch -1 inch is perfect. Waxy potatoes tend to hold their shape, and you can smash the russets to create a creamier soup.
  • Bacon. Cook the bacon in the pot so that you can use the bacon grease to saute the carrots and potatoes. This method adds so much flavor to the overall dish.
  • Serving suggestions. Loaded baked potato soup pairs well with a Bread Bowl, Homemade French Bread, Ultimate Grilled Cheese, Ham and Cheese Slider, or Wedge Salad.
Baked potato soup served in a white soup bowl with sour cream, green onion, bacon, and cheese served on top.

Storing tips

  • Freeze the soup ahead of time. Due to the potatoes and the cream, the soup may unthaw with a grainier texture than the original soup.
    • To freeze this ahead of time, make the soup as directed but undercook the potatoes, and save the heavy cream and cheese to add when you are heating it to serve.
  • STORE leftovers in the refrigerator for 3-4 days.
  • FREEZE. Allow the soup to cool and store in a freezer-safe airtight container for up to 6 months.
    • Thaw if applicable, reheat slowly, and add a bit of extra cream to help smooth out the texture. Reheat in a crockpot or a large non-stick pot.  
Baked potato soup served in a white soup bowl with sour cream, green onion, bacon, and cheese served on top.

For More Soups:

5 from 5 votes

Baked Potato Soup Recipe

By: Lil’ Luna
This baked potato soup is loaded with flavor and is filled with russet and red potatoes, carrots, bacon, cheese, and more.
Servings: 8
Prep: 2 minutes
Cook: 38 minutes
Total: 40 minutes

Ingredients 

  • 8 pieces bacon chopped
  • 1 carrot peeled and sliced
  • 1 teaspoon onion powder
  • 4 large Russet Potatoes peeled and diced
  • 4 medium Red Potatoes diced
  • ¼ cup all-purpose flour
  • 4 cups chicken stock (or chicken broth)
  • 3 cups heavy whipping cream
  • 2 cups shredded cheddar cheese, divided
  • Salt and Pepper to taste

Optional Toppings

  • sour cream
  • chives
  • chopped bacon
  • shredded cheese

Instructions 

  • In a large pot fry bacon until crispy over medium heat. When done, take the bacon out and let drain on a plate with a paper towel on it.
  • In the bacon fat, cook carrots for 3-4 minutes. Add potatoes and cook for 4-5 minutes stirring occasionally.
  • Whisk flour into your pot until the flour is cooked and it has thickened up a little bit (about 5 minutes).
  • Add chicken stock, most of the bacon (the rest will be used for garnish), and salt & pepper.
  • Bring the soup to a simmer and cook for 20-25 minutes or until the potatoes are soft.
  • If you desire a creamier consistency, then mash some of the potatoes with a fork and stir. Add whipping cream and 1 cup of cheese (the rest will be used as a topping) – simmer for 5 minutes. If needed, add stock to reach your desired texture. Season to taste.
  • Add more cheese to the top along with sour cream, chives and left over bacon pieces.

Video

Nutrition

Calories: 795kcal, Carbohydrates: 62g, Protein: 21g, Fat: 53g, Saturated Fat: 30g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 561mg, Potassium: 1549mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2890IU, Vitamin C: 21mg, Calcium: 305mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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7 Comments

  1. THIS IS FABULOUS!! I made it using Yukon Gold potatoes because that’s what I had, everything else was exactly by the recipe and it’s PERFECT!! My husband and I loved it! I didn’t have time to bake a bread bowl but ran by Panera and bought a couple of sour dough bread bowls. This is the ultimate loaded baked potato soup. I will definitely be making this often on cold winter days!!