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Copycat Loaded Baked Potato Soup

This Copycat Loaded Baked Potato Soup is everything you want in a comfort food classic. It’s thick, creamy, and filled with tender potatoes, melted cheese, and savory toppings. Inspired by restaurant-style favorites, this homemade version delivers bold flavor and cozy satisfaction in every spoonful.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8

Ingredients

  • 3 lbs red potatoes diced into 1/2-inch cubes
  • Chicken stock enough to cover potatoes
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups half-and-half
  • 4 cups milk
  • 16 ounces processed cheese melted
  • 3 cans cheddar cheese soup
  • 2 teaspoons black pepper adjust to taste
  • 2 teaspoons garlic powder adjust to taste
  • 1 1/2 to 2 teaspoons hot sauce
  • 1/2 lb turkey bacon or beef bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • Fresh chives chopped

Instructions

  • Wash and scrub the potatoes, then dice them into small, even cubes.
  • Place the potatoes in a large pot and cover them with chicken stock. Bring to a boil and cook for about 10 minutes, until they are mostly tender but not fully soft. Drain and set aside.
  • In a large Dutch oven or soup pot, melt the butter over medium heat.
  • Add the flour and whisk continuously for 1–2 minutes until smooth and lightly cooked.
  • Slowly pour in the half-and-half and milk while whisking to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken slightly.
  • Stir in the melted cheese and whisk until fully combined and creamy.
  • Add the cheddar cheese soup and mix until the soup base is smooth and rich.
  • Stir in the garlic powder, black pepper, and hot sauce, adjusting to taste.
  • Add the cooked potatoes to the pot and stir gently to combine.
  • Cover and cook over low heat for about 30 minutes, stirring occasionally, until the soup is thick and the potatoes are fully tender.
  • Taste and adjust seasoning if needed before serving.
  • Serve hot, topped with shredded cheddar cheese, crumbled turkey or beef bacon, and fresh chives.

Notes

Cut the potatoes evenly so they cook at the same rate and create a consistent texture.
For a thicker soup, mash a small portion of the potatoes directly in the pot.
Use full-fat dairy for the creamiest result, but you can substitute lighter options if preferred.
Adjust the hot sauce to your taste. It should enhance flavor, not overpower it.
Make it your own by adding sautéed onions or a pinch of smoked paprika for extra depth.
Store leftovers in the refrigerator for up to 4 days and reheat gently on the stove.