Ree Drummond’s Potato Soup Recipe: Loaded Baked Potato Flavor

This potato soup delivers the comforting flavors of a loaded baked potato in a creamy, warming bowl. I’ve refined the technique to ensure every spoonful tastes rich and satisfying without being overly heavy.

The secret lies in using russet potatoes for their fluffy texture and balancing the creaminess with sharp cheddar and crispy bacon. A touch of sour cream adds the perfect tangy finish.

What sets this version apart is its simplicity—just a handful of pantry staples and 30 minutes of simmering. The result is a thick, velvety soup packed with all the flavors you love.

Serve it with extra toppings for a hearty meal that feels like a hug in a bowl. Here’s how to make it perfectly every time.

Ingredients for Potato Soup Recipe Ree Drummond

Everything you need for that loaded baked potato taste in soup form.

Potatoes are the base here. Russets give you that fluffy texture you want—skip the waxy kinds like red or Yukon. Look for firm, smooth potatoes without green spots. I grab mine from Walmart (Ree’s go-to), but any grocery store works. The bacon matters too—thick-cut gives better crunch. Wright Brand is my pick if you’re splurging.

No russets? Yukon Golds work in a pinch, but the soup won’t be as light. Swap whole milk for half-and-half if you want extra richness. One-third the amount of dried chives if you’re using fresh. The cheddar needs to be sharp—mild just disappears. And if you’re out of sour cream, Greek yogurt gets you close (just thin it with a splash of milk).

This tastes even better the next day once the flavors meld. Stores in the fridge for 4-5 days, freezes for 3 months (but the potatoes can get a little mushy). Reheat gently—don’t boil or the dairy might curdle.

Step-by-Step Instructions for Loaded Baked Potato Soup

Here’s the method I swear by for rich, creamy soup with all the loaded potato fixings.

Step 1: Cook and Crumble the Bacon

Start by cooking all 8 slices bacon in a large pot over medium heat until crispy. I like to lay them out in a single layer so they cook evenly without overlapping. This takes about 8-10 minutes—watch for the edges to turn deep golden brown and the fat to render completely.

Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cool. Leave the rendered bacon fat in the pot—this is pure flavor we’ll use for the next step. The fat should be glossy and hot but not smoking.

Step 2: Sauté Aromatics and Thicken the Soup

In the same pot with the bacon fat, melt all 4 tbsp unsalted butter over medium heat. Add the finely diced yellow onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Sprinkle in all 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup beautifully. The mixture should look like a smooth, golden paste.

Step 3: Simmer Potatoes Until Tender

Gradually pour in all 4 cups chicken broth while whisking to prevent lumps. Add all 2 lb peeled and diced russet potatoes, then bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender—they should break apart easily when pierced.

Stir occasionally to prevent sticking. You’ll notice the soup thickening as the potatoes cook and release starch. The liquid should be slightly bubbly but not boiling vigorously.

Step 4: Add Dairy and Finish the Soup

Reduce heat to low and stir in all 2 cups whole milk, followed by all 2 cups shredded sharp cheddar cheese. Stir until the cheese is completely melted and the soup is smooth and creamy—this takes about 5 minutes.

Next, stir in all 0.5 cup sour cream, 1 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning if needed. The soup should be rich and velvety with no graininess.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with the crumbled bacon. Sprinkle with the thinly sliced green onions and 1 tsp dried chives for a pop of color and freshness. I like to add an extra dollop of sour cream in the center for that classic loaded potato look.

Serve immediately while hot. The soup should be thick enough to coat the back of a spoon, with all the comforting flavors of a loaded baked potato in every bite.

Health Benefits of This Recipe

Nutrient-Rich Comfort

Potatoes bring more than just comfort to this dish—they’re packed with vitamin C and potassium, supporting your immune system and heart health. A 1-cup serving of this soup provides about 20% of your daily potassium needs. I love knowing I’m nourishing my body while enjoying a cozy meal. 💪

Energy Boost

The whole milk and sharp cheddar in this recipe provide high-quality protein and calcium, essential for strong bones and sustained energy. One bowl contains roughly 15 grams of protein, keeping you full and satisfied for hours after eating.

Digestive Benefits

This soup includes onions and garlic, which contain prebiotic fibers that support gut health. These ingredients help feed the good bacteria in your digestive system, promoting overall wellness with every spoonful.

B Vitamin Source

The combination of potatoes, dairy, and bacon provides a range of B vitamins, including B6 and B12. These nutrients are vital for energy metabolism and brain function. A warm bowl of this soup can give you a natural energy lift. ✨

Balanced Indulgence

While rich and creamy, this soup offers a balanced mix of nutrients. The russet potatoes provide fiber, while the dairy adds calcium and vitamin D. It’s comfort food that doesn’t skimp on nutritional value.

Frequently Asked Questions