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loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

Potato Soup

Creamy and delicious Loaded Baked Potato Soup is easy to make in your Dutch oven or slow cooker using simple ingredients.
Course Lunch, Main Course
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 753kcal


Potato Soup

  • 7-8 baking potatoes peeled, cut into ½-inch cubes
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups half and half
  • salt and ground pepper to taste
  • 1 teaspoon ground mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 pound bacon cooked crispy, crumbled
  • shredded cheese, variety of your choice
  • full-fat sour cream
  • green onion thinly sliced


Dutch oven:

  • Brown the bacon in a Dutch oven over medium to high heat. Remove from the pan using a slotted spoon. Set on a few paper towels to drain the fat.
  • Drain all but 1 tablespoon or so of the bacon fat. Saute the onions and garlic in the fat, just until translucent. Stir occasionally with a wooden spoon. Add the butter and let melt. Add the flour and cook for 1-2 minutes, or until it's lightly browned. Stir with a wooden spoon so it does not stick to the pan.
  • Add the chicken stock and potatoes. Bring to a boil, then reduce to a simmer. Simmer the potatoes for 20-30 minutes, or until tender. Mash with a potato masher. Season with salt and ground pepper to taste.
  • Gently stir in the half and half, a little at a time. Season with onion powder, garlic powder, and ground mustard. Add more ground pepper if necessary. Stir with a spoon occasionally. Let simmer over medium to low heat for 10-15 minutes, or until the soup is thickened slightly.
  • Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.

Slow cooker:

  • Place the baking potatoes, chicken broth, onion, garlic, butter, salt, ground pepper, onion powder, garlic powder, ground mustard into the slow cooker. Cook on low for 5-6 hours, or until the potatoes are tender.
  • Mash the potatoes. Sprinkle with the flour and half and half. Stir everything together with a spoon. Continue to cook another 1-2 hours, or until the soup has thickened slightly.
  • Serve with a dollop of sour cream, green onion, shredded cheese and crumbled bacon.


Calories: 753kcal | Carbohydrates: 63g | Protein: 20g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 1475mg | Potassium: 1549mg | Fiber: 4g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 34.5mg | Calcium: 148mg | Iron: 3.6mg