Loaded Baked Potato Soup


This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
4 servings, 1 3/ cups each

What Type of Potatoes Can Be Used?

We recommend using russet potatoes because they're starchier than other varieties of potatoes. High-starch, low-moisture russet potatoes break down and mash easily, which make them perfect for thickening soups. After simmering the potatoes in chicken broth, we transfer about half of them into a bowl and mash them until almost smooth, but still a little chunky. The mashed potatoes are stirred back into the soup, which gives it a thick and creamy texture.

How to Store Loaded Baked Potato Soup

This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.

How to Make It Vegetarian

To make a vegetarian version of this potato soup, omit the bacon and use vegetable broth. Serve it with a green salad and crusty bread to clean up the bowl.

Additional reporting by Jan Valdez


  • 1 tablespoon canola oil

  • 2 slices bacon, cut in half

  • ½ cup chopped onion

  • 1 ½ pounds medium russet potatoes (2-3), scrubbed and diced

  • 4 cups reduced-sodium chicken broth

  • ½ cup reduced-fat sour cream

  • ½ cup shredded extra-sharp Cheddar cheese, divided

  • ¼ teaspoon freshly ground pepper

  • ¼ cup snipped chives or finely chopped scallion greens


  1. Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes. Add potatoes and broth. Bring to a boil. Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.

  2. Using a slotted spoon, transfer about half the potatoes to a bowl and mash with a potato masher until almost smooth, but still a little chunky. Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper. Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes. Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

    bowl of soup in a black mug-style bowl


Large saucepan, potato masher

Nutrition Facts (per serving)

328 Calories
15g Fat
38g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups
Calories 328
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 14g 28%
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 29mg 10%
Vitamin A 422IU 8%
Vitamin C 13mg 15%
Folate 38mcg 10%
Sodium 400mg 17%
Calcium 172mg 13%
Iron 2mg 12%
Magnesium 53mg 13%
Potassium 1023mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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