Loaded Baked Potato Soup
This Loaded Baked Potato Soup is comfort food at its best. It’s creamy and yummy with all the flavors of a real baked potato. This can be made on the stovetop and crockpot. Soup is something I could live on, especially in the winter months. If you love this recipe, be sure to check out my other favorites Chicken Fajita Soup and Salsa Verde Chicken Soup
The Best Toppings
Bacon: Cook 4-5 slices of bacon and crumble over the top of each serving.
Dairy-Free or Regular Cheese: Feel free to use whatever shredded cheese you like. I prefer dairy-free cheddar.
Green Onions or Chives: Either of these will serve as a perfect garnish.
Tortilla Chips or Fritos: These will add a perfect crunch to the soup.
Croutons: This is another option to add to the top of the soup that will give it a buttery flavor and a nice crunch. I love the Member’s Mark Croutons from Sam’s Club.
Tips and Tricks
Getting a Thick Consistency: It is important to use xanthan gum or any other type of thickening agent. Once you add the agent, as it heats, the soup will begin to thicken.
Making it Dairy-Free: This soup can be made dairy-free by subbing your favorite plant-based unsweetened milk and dairy-free sour cream. I love the Forager and Follow Your Heart sour cream that is dairy-free.
Lowering The Fat Count: If you want to lower the fat count, remove the butter and use low-fat milk.
- Cook onion and garlic
In a large skillet, melt the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes.
- Add to slow cooker
In a slow cooker, combine potatoes, chicken broth, onion, garlic, salt, and pepper. Cover and cook on low for 5-6 hours or high for 3-4 hours.
- Add milk and sour cream
About 30 minutes before serving, add the milk, sour cream, xanthan gum, or tapioca flour and cook an additional 30 minutes or until sour cream is melted. Stir occasionally until combined. Top with cheese, bacon, or sliced green onions.
Refrigerator: Store in the fridge in an air-tight container for up to 6 days.
Freezing: It is not recommended to freeze potato soup. According to Taste of Home, Experts say potato soup doesn’t freeze well. Freezing soups with potatoes can become dry and become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency.”
Warming Up: Warm up in the microwave or in a pot over the stove.
Loaded Baked Potato Soup (Crockpot & DF Option): FAQs
I love using a thickening agent such as xanthan gum or tapioca flour. You can however use real flour or even corn starch to thicken. Some people even blend up the soup to get a thicker consistency. I usually stick with a thickening agent and not blending.
Use any white potato you prefer. I have even used red potatoes in the paste and it turned out good. However, I like to use Yukon gold potatoes for the best buttery, creamy texture.
More Amazing Soup Recipes
- Turkey Chili (Panera Copycat)
- Salsa Verde Chicken Soup
- Jalapeno Popper Soup
- Chicken Fajita Soup
- Creamy Tuscan Sausage Soup
A creamy and comforting loaded baked potato soup. Filled with tender, diced potatoes, milk, sour cream, chicken broth, garlic, onions and garnished with bacon, shredded cheese, and green onions. The perfect bowl of cozy goodness. Dairy-free option and gluten-free.
- 4 medium russet potatoes, peeled and cubed
- 1 large sweet onion, chopped
- 2 tablespoon butter*
- 1/2 cup sour cream*
- 4 cups chicken stock
- 3 cups milk*
- 2 tablespoons tapioca flour, dissolved in 3 tbsp water*
- 4 garlic cloves, minced
- 1 teaspoon coarse salt
- 1/2 teaspoon cracked black pepper
- Shredded cheese*
- Crumbled cooked bacon
- Chopped green onions
- In a large Dutch oven, saute onions and garlic in butter over medium/high heat until tender, about 4 minutes
- Pour in the chicken broth, and milk. Add in the dissolved tapioca flour. As it heats it will begin to thicken. Stir in potatoes and season with salt and pepper to taste and bring the mixture to a simmer (not a boil).
Reduce heat to low and simmer until potatoes are tender, about 20-25 minutes, stirring often.
- Add in the sour cream and mix. Cook another 10 minutes or until sour cream is melted in.
- Taste and adjust thickness accordingly. Add more milk if you want it thinner and a little more tapioca flour dissolved in water if you need it thicker.
- Serve immediately, garnished with green onions, shredded cheddar cheese, and bacon.
- In a large skillet, melt the butter over medium heat. Add the onions and garlic. Sauté until softened, about 5 minutes. In a slow cooker, combine potatoes, chicken broth, onion, garlic, salt, and pepper
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
About 30 minutes before serving, add the milk, sour cream, xanthan gum, or tapioca flour and cook an additional 30 minutes or until sour cream is melted. Stir occasionally until combined.
- Top with cheese, bacon, or sliced green onions.
- Feel free to sub your favorite dairy-free sour cream and your favorite unsweetened dairy-free milk.
- You can also use 1 tsp xanthan gum to thicken if you don’t have tapioca flour. 3 tablespoons of cornstarch will also work.
- Sub vegan butter for dairy-free.
- Store any leftovers in an air-tight container for up to 6 days in the fridge. Potato soup does not freeze well and is not recommended.
- Category: Main Dish/Soup
- Method: Stovetop/Crockpot
- Cuisine: American
Keywords: loaded baked potato soup, potato soup, dairy-free potato soup
Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!