Loaded Baked Potato Soup
with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce
- Milk
Is there anyone who doesn’t love a baked potato with all the fixins? Bacon bits, scallions, cheddar cheese, sour cream, and a dab of hot sauce inside a creamy, fluffy tater—mmm-mmm! Sign us right up. Well, brace yourselves, because we took that fully loaded perfection to the next level by transforming it into a fully loaded soup. Put down that fork, these spuds are strictly spoon territory!
Ingredients
12 ounce
Potatoes
2 unit
Scallions
1 teaspoon
Garlic Powder
4 ounce
Bacon
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 tablespoon
Cornstarch
½ cup
White Cheddar Cheese
(Contains: Milk)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• In a large microwave-safe bowl, combine potatoes with half the garlic powder (you’ll use the rest later); season generously with salt and pepper. Toss until potatoes are evenly coated. • Cover tightly with plastic wrap; microwave until tender, 6-7 minutes. Keep covered until ready to use in Step 5.
• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan (you’ll use some of it in the next step). Once bacon is cool enough to handle, roughly chop.
• In a large pot, combine scallion whites, remaining garlic powder, 1 TBSP reserved bacon fat, and 1 TBSP butter (2 TBSP bacon fat and 2 TBSP butter for 4 servings) over medium-high heat. Cook, stirring, until scallion whites are tender and fragrant, 30-60 seconds. • Add cream sauce base, stock concentrates, and 2 cups water (4 cups for 4); bring to a boil.
• In a small bowl, combine half the cornstarch and ½ TBSP water (all the cornstarch and 1 TBSP water for 4 servings). Whisk until smooth. • Once potatoes are done, add to pot along with cornstarch mixture and cook, stirring occasionally, until soup has thickened, 5-7 minutes. • Reduce heat to low. Add cheddar and half the chopped bacon to soup; stir until cheese is melted and combined.
• Divide soup between bowls. Top with Mexican cheese blend, sour cream, scallion greens, remaining chopped bacon, and as much hot sauce as you like. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Customers rave about the authentic loaded baked potato taste with perfect bacon, cheese, and hot sauce balance.
- Ease of prep: Many love how microwaving potatoes makes this surprisingly quick and simple to prepare.
- Suggestions: Add extra cornstarch for thicker consistency; some prefer boiling potatoes instead of microwaving for better texture.
- Leftovers: Reheats well and tastes even better the next day, though some find it gets watery when reheated.
- Consistency: Many found it too thin and watery; doubling the cornstarch or reducing water helps achieve proper soup thickness.
Reviews from our home cooks
This was my first time making loaded baked potato soup and the results were amazing. I normally get the same type of soup when we eat at a certain restaurant but the one I made was so much better! Very pleased with ingredients, recipe, instructions and outcome.
This was absolutely incredible. I think my favorite HF soup yet! Insanely flavorful and well balanced. I also liked microwaving the potatoes to save on some time. The bacon brought it together and it really did taste like a loaded baked potato!
This was a fast and even low-cal way to make potato soup. I really liked this dish. It was very flavorful. I ordered it with bacon. I also added some garlic bread to sop up the remaining soup at the bottom of my bowl. Yum! I'll order this one again.
Wow! So delicious! We love this soup! The creamy sauce with the potatoes and bacon is so flavorful. A define comfort food and so easy to make!
This is absolutely the best potato soup I have ever eaten!!! It is SO DELICIOUS and creamy!!! I did use all the cornstarch for the slurry as I like my soup thick and creamy!!! I also baked sour dough bread bowls for serving the soup!!! Will order again!!! my husband loved it too!!!!
Best baked potato soup I've ever had!! We had some fresh bacon, cheddar, jalapeño sour dough bread that pared with it perfectly!! So creamy and flavorful! Loved it
This was the best potato soup I have ever had... except for the bacon. Your thick bacon is not easy to chew. Wish you would use regular bacon in your recipes
This was good but it was far too thick to be considered a soup. It was almost mashed potato texture. I would recommend increasing the water in the recipe maybe. Also the cooking instructions often end up burning the meats I've noticed like cooking bacon on medium high leads to burning bacon. The heat is set too high.
We love this recipe for Loaded Baked Potato soup! We add evaporated milk to make it thicker and creamier!
Best potato soup i ever had. I blend half the potatos with some of the cream sauce before adding the bacon makes it sooo much creamer.
