This LOADED BAKED POTATO SOUP recipe is thick and creamy and filled with the most delicious flavor with every bite. Chunky potatoes with sweet bites of corn, salty bacon, and creamy cheeses make this so incredibly irresistible!
There’s nothing better than chowing down to a big, warm bowl of soup. This Loaded Baked Potato Soup is hands down my favorite potato soup recipe ever! I’ve been making it for so many years and it is by far my most requested soup recipe. Definitely a keeper!
HOW TO MAKE IT
To summarize, all you have to do is:
SAUTE– onions in butter
ADD– potatoes, corn, parsley, salt, pepper, seasoning salt, garlic powder, and chicken broth and boil on medium until potatoes become tender.
MIX– cornstarch and milk
ADD– cornstarch mixture to saucepan and cook until soup starts to thicken. Soup will also thicken as it cools.
STIR– in cheeses until melted.
Garnish– with bacon and green onions.
*See the recipe card at the bottom of the page for detailed instructions.
POTATOES: what potatoes are best for potato soup? Good question! Waxy potatoes will hold their shape better in liquid. My first choice is Red Potatoes, followed by Gold Potatoes, and lastly Russet Potatoes. Red potatoes will hold up the best and leave you with nice slightly firm chunky soup. Gold potatoes are the all-purpose of the potato family. They will hold well when handled more delicately. Russet potatoes will very likely absorb liquid quickly and turn mushy fast. Pick your potato on how firm you would like your potatoes to be in the soup.
CHEESES: I HIGHLY recommend keeping the Swiss cheese- even if you are not a fan of Swiss. The reason why is that it gives a beautiful sharpness to balance out the flavors with the potatoes. But many kinds of cheese would still bring a different but delicious flavor to the soup, such as cheddar, mozzarella, gouda, or provolone. I also recommend shredding the cheese yourself instead of buying the pre-shredded bags. These bags are loaded with flour and it will make it more difficult for the cheese to melt. Yes, it takes a little extra time but it’s so worth it!
SEASONING SALT: I love Lowry’s Seasoning Salt but any brand will work.
CORN: canned, fresh, or frozen taste good.
I am always looking for ideas to save money or time. Here are a couple of ways this could help you if this recipe is out of budget or you are on a time crunch:
- Margarine could be used in place of butter.
- Freeze your cheese. Cheese can be frozen for up to 9 months. Allow it to thaw in the refrigerator overnight before use.
HOW DO YOU MAKE THE SOUP THICKER/THINNER?
To make soup thicker: mix 1-2 tsp of cornstarch to 1/4 cup milk and add to boiling soup before you add cheese. Also, use whole or 2 % milk. Keep in mind that the soup will thicken as it cools.
To make soup thinner: add more milk to soup before you add the cheese. Also, use 1% or skim milk.
WHAT GOES WITH LOADED BAKED POTATO SOUP?
Sandwiches such as Roast Beef, Ham, Chicken, or Turkey
LOADED BAKED POTATO SOUP
- 2 tsp butter
- 1 small onion diced
- 6 cups potatoes peeled and cubed
- 15.25 oz can sweet corn drained
- 2 tsp seasoning salt
- 1 tsp parsley
- 1 tsp ground pepper
- 1/2 tsp garlic powder
- 32 oz chicken broth
- 1 tbsp cornstarch
- 3 cups milk
- 2 cups colby or cheddar cheese shredded
- 1/2 cup swiss cheese shredded
- 6 strips bacon cooked and chopped
- 1/4 cup green onions chopped
- salt to taste
- In a large pot over medium heat, saute onions in butter until cooked.
- Add potatoes, corn, seasoning salt, parsley, pepper, garlic, and chicken broth and bring to a boil. Reduce heat to medium-low and cook until potatoes are starting to soften, or roughly 10 minutes.
- In a medium bowl, whisk milk into cornstarch until combined. Add to pan and cook on medium until soup starts to thicken (soup will also thicken as it cools).
- Stir in cheeses until melted. Remove from heat. Garnish with bacon and green onions. Enjoy!