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Creamy loaded baked potato soup made with tender cubed potatoes, whole milk, butter, flour, onion, sour cream, and shredded cheddar cheese. The soup has a thick, velvety texture and rich potato flavor, making it a warm and comforting one-pot meal.

Loaded Baked Potato Soup

Creamy loaded baked potato soup made with tender potatoes, a simple milk-based sauce, sour cream, and cheddar. Rich, comforting, and full of classic baked-potato flavor without heavy cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 7
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 potatoes peeled and cubed
  • ½ cup butter
  • ½ cup all-purpose flour
  • 8 cups milk whole preferred
  • ¼ cup chopped onion
  • 1 container 8 oz sour cream
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste

Equipment

  • Large pot, microwave-safe dish, whisk

Method
 

  1. Place cubed potatoes in a microwave-safe dish and cook 7–10 minutes until soft.
  2. Meanwhile, melt butter in a large pot over medium-high heat. Whisk in flour until smooth.
  3. Gradually whisk in the milk. Bring to a boil, then reduce heat and simmer 5–10 minutes until slightly thickened.
  4. Stir in the cooked potatoes and onion; cook 5 more minutes.
  5. Stir in sour cream and cheddar until melted and smooth. Season with salt and pepper.
  6. Serve hot, topped with bacon, green onions, extra cheese, or chives if desired.

Notes

Use whole milk for best creaminess. Whisk the roux and milk well to avoid lumps. Do not boil hard after adding sour cream. Soup thickens as it sits—loosen with milk when reheating. Classic toppings make it fully “loaded.” Leftovers keep well for several days. Can be frozen and gently reheated.