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Hi guys! We’ve know we’ve been MIA since around the end of the holidays, but we both needed a lil break to revamp for the new year! We’re back though and kicking things off with this Loaded Baked Potato Soup! I love winter because I basically consider it soup season and I LOVE LOVE LOVE soup. Soups are just so darn comforting and I can eat them for every meal.

Today we’ve turned a classic dish of baked potato into our Loaded Baked Potato Soup! We know this isn’t anything new, but we love this hearty soup so much and wanted to add our version into the mix. One of my favorite things about this soup is going crazy on the toppings. Seriously. I love adding tons of cheese, chives, and bacon on top of mine, pretty typical…BUT I also love adding crispy fried shallots! It adds a great texture contrast to the rest of the dish and you can buy them pre-made in bags or jars at almost any asian grocery. This soup is so easy and extra satisfying! Enjoy! xx, Jenny


Loaded Baked Potato Soup

Servings: 2 quarts


  • 4 russet potatoes (about 1 1/2 pounds), scrubbed clean
  • 5 tablespoons unsalted butter, cubed
  • 1 small diced shallot
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 1 cup chicken or vegetable stock
  • ½ cup sour cream
  • salt and pepper to taste


  • shredded cheddar cheese
  • crispy cooked, crumbled bacon
  • sliced chives
  • crispy onions or shallots, optional


  • Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart.
  • Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
  • Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
  • Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
  • Add flour and continue to cook for 3 to 4 minutes.
  • Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
  • Using an emersion blender, blend soup until smooth. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).
  • Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.



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  1. Reeves Not Specified Not Specified

    Just made it over the weekend

  2. Lisa Not Specified Not Specified

    What temp on oven?

  3. Anna Not Specified Not Specified

    Needed to make this non-dairy. Used avocado oil instead of butter and tofu “sour cream”. Did NOT peel the potatoes, why would you when the nutrients are in the skin. Also used vegetable broth instead of milk. It is delicious – will top with non dairy style cheddar cheese, chives and
    crispy shallots and a bacon substitute.

  4. Barb Not Specified Not Specified

    After completed, can this put in a crock pot to keep warm?

    • Jenny Park Not Specified Not Specified

      yes! Depending on how long it’s in the crock pot though, a little more liquid may need to be added before serving.

  5. April Not Specified Not Specified

    Can i steam the potatoes instead of putting them in the oven?

  6. Cathy Schoen Not Specified Not Specified

    I love this recipe as it has all the ingrediants that I am used to in a Potato soup. I only have one question though. Why do you add all the potatos and and make the soup creamy. Every recipe I have made or eaten has left chunks of potatoes which to me is necessary for soup. As it stands it would be a Cream of Potato soup. I usually will try a recipe as written first then if I feel it needs tweaks to my taste then change it. Btw I do love your site.

  7. Connie Not Specified Not Specified

    5 stars
    I made this soup for my boyfriend and he raved about it to his buddies at work. Now their wives and girlfriends are wanting the recipe. I turned them on to the Yummly app and you would have thought I bought them a new car!! I used the left over potato from making potato skins and the soup was amazing. Thanks for the recipe. It’s a hit in my house and evidently many others!!