Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (2024)

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This loaded potato soup recipe is probably my favorite soup recipe of all time. I know that's a very bold statement, but it's true. Inspired by the loaded potato soup from Newk's, it's got silky potatoes, lots of cheese, crispy bacon, sour cream, and chives. What's not to love?

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (1)

Aside from grits, potatoes are the ultimate comfort food in my book so when the weather turns chili, there's nothing like a big bowl of this hearty soup. But honestly, this is a good soup any time of year. One of my favorite things to do is make a double batch and freeze half to save for busy weeknights when I don't feel like cooking.

Looking for more cozy soups (that you can also freeze or make ahead as a time saver)? Be sure to check out my Holiday Vegetable Hash and Sausage Stew. The Classic Beef Stew I created for Yummly is also a family favorite. So is my Quick White Bean Chicken Chili. Finally, I created a copycat recipe of another restaurant favorite: Chicken Salad Chick's Sassy Scotty Chicken Salad that I know you're going to love too.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Tasty tip
  • Frequently asked questions
  • Related
  • Even more
  • 🍽Get the recipe
  • Recipe guidelines and test kitchen tips
  • Food safety

Ingredients

Before we get started, let’s gather the ingredients we need for this recipe.

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (2)
  • Yukon gold potatoes
  • kosher salt and freshly ground black pepper
  • bacon
  • Vidalia onion
  • garlic cloves
  • all-purpose flour
  • chicken broth
  • whole milk
  • paprika
  • extra-sharp Cheddar cheese
  • sharp Cheddar cheese
  • sour cream
  • chives

(See recipe card for quantities.)

Instructions

Now that we’ve got our ingredients, it’s time to get cooking!

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (3)

First, cook the potatoes in salted water to cover. Drain and set aside.

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (4)

Next, cook the bacon in a Dutch oven until crispy and remove with a slotted spoon to a paper towel-lined plate.

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (5)

Then, cook the onion and garlic in the bacon drippings. Add the flour and stir until smooth. Add the chicken broth, milk, and paprika and cook until thickened.

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (6)

Finally, puree the soup base (if desired). Add the potatoes and mash with a potato masher to desired consistency. Stir in the cheeses and bacon and heat. Garnish and serve.

Hint: Have leftover baked potatoes? You can use them in this soup (you'll need about 4 large potatoes, peeled and cut into chunks). Add the cooked potatoes to the soup base and follow the instructions from step 5 on.

Substitutions

There are so many ways to make adjustments to this recipe. Here are a few suggestions:

  • Potatoes - I think the best potatoes for this delicious soup are Yukon golds. I love the texture and color of Yukon gold potatoes--they're super luscious and creamy. But, feel free to use russet potatoes or red potatoes instead.
  • Cheese - use extra sharp white Cheddar cheese instead of yellow.
  • Turkey bacon - you can use turkey bacon instead of traditional pork bacon, but you'll need to add more fat to the soup pot for cooking the onion. A little real butter or olive oil will work great.
  • Gluten-free - use gluten-free flour instead of all-purpose flour. Or use cornstarch if you prefer.
  • Green onions - substitute green onions for the chives if needed.
  • Onions - instead of half a large Vidalia or other sweet onion, you can substitute a medium yellow onion.

Variations

Looking for other ways to adjust this recipe? I've got you covered.

  • Spicy - add a pinch of cayenne pepper to the soup base to give it a little spicy kick.
  • Broccoli and potato - stir in blanched chopped frozen or fresh broccoli to add some veggies to this soup.
  • Vegetarian - to make this recipe vegetarian, omit the bacon and use 2 tablespoons olive oil to cook the onions and garlic. And, use vegetable broth instead of chicken stock.

Equipment

To make this recipe, you'll need a handful of basics: a vegetable peeler, dry measuring cups, a liquid measuring cup, measuring spoons, a slotted spoon for removing the bacon from the pot, a cheese grater, and a colander. I love my Dutch oven for making this soup, but any heavy-bottomed large soup pot will work. I also love my immersion blender to puree the soup base right in the pot. If you don't have an immersion blender, a standard blender will work fine. Or, don't worry about pureeing the soup base. I opt to because someone in my family (ahem, Chris) doesn't enjoy onions. Pureeing them gives that luscious oniony flavor without the texture component he doesn't enjoy.

Storage

To store any leftovers, let the soup cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months.

Tasty tip

Using a standard blender to puree the soup base? Be sure to remove the center cap of the lid to allow steam to escape as you blend. If you don't, you could end up with an explosion of hot soup all over the kitchen.

Frequently asked questions

How do you blend potato soup without it being gummy?

When the potatoes are blended too much, the starch can cause it to become gummy. That's why I like to use a potato masher to mash the potatoes instead of a blender.

Why does my potato soup have no flavor?

Did you cook the potatoes in salted water? If not, that's why. It's so important to season the potatoes while they cook instead of after. They absorb the salt during boiling, and it prevents you from having to add a ton of salt to the finished soup.

Should you peel potatoes for potato soup?

If you're using russet potatoes, then I recommend peeling the potatoes since their skins are on the tougher side. But, if you'd like a more rustic soup you don't need to peel Yukon gold, white, or red potatoes.

What is the best thickening agent for potato soup?

I like to use all-purpose flour to thicken the roux in this soup, but you can also use cornstarch.

What's good to eat with potato soup?

The great thing about this potato soup recipe is that it's hearty enough on its own. But, you can serve crusty bread or a simple chopped salad on the side.

Looking for other recipes like this? Try these:

  • How to Make the Best Poke Nachos with Ahi Tuna
  • How to Make The Ultimate Meat Lovers' Lasagna
  • Fresh Raspberry and Lemon Cream Cheese Frosting
  • Super Easy Old El Paso Layered Taco Dip Recipe

Even more

These are more of my favorite recipes:

  • Easy Valentine's Day Breakfast Ideas for Kids
  • Polish Style Mushroom and Noodle Soup (Zupa Grzybowa)
  • Old Bay and Honey Butter Roasted Salmon Fillets
  • The Best Spiced Bourbon Black Tea Hot Toddy Recipe

🍽Get the recipe

Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (15)

Loaded Baked Potato Soup

This loaded potato soup recipe is probably my favorite soup recipe of all time. I know that's a very bold statement, but it's true. It's got silky potatoes, lots of cheese, crispy bacon, sour cream, and chives. What's not to love?

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and cut into chunks
  • Kosher salt and freshly ground black pepper
  • 6 slices bacon, chopped into small pieces
  • ½ large Vidalia onion, chopped (1 ½ cups)
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • ½ teaspoon paprika
  • 1 cup shredded extra-sharp Cheddar cheese
  • 1 cup shredded sharp Cheddar cheese
  • Sour cream and chopped chives for topping

Instructions

  • Combine the potatoes and salted water to cover in a medium saucepan. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain and set aside.

  • Meanwhile, cook the bacon in a Dutch oven or soup pot over medium heat until browned and crispy. Remove the bacon to a paper towel lined plate with a slotted spoon, reserving the bacon grease in the Dutch oven.

  • Add the onion and garlic to the bacon drippings and cook until tender, about 5 minutes. Add the flour and stir until combined. Add the chicken broth, milk, and paprika and bring to a boil. Cook until the mixture is thickened.

  • If desired, use an immersion blender to puree the soup. (Or, puree the soup, in batches, in a blender until smooth. Return the soup to the pot.)

  • Add the potatoes to the Dutch oven. Use a potato masher to mash the potatoes into smaller pieces. Return the soup to a simmer. Set aside some of the shredded cheese and bacon for garnish. Stir the remaining cheese and bacon into the soup and stir until the cheese melts. Season with salt and pepper to taste.

  • To serve, divide the soup evenly between serving bowls. Top with shredded cheese, bacon, sour cream, and chives.

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

  • Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
  • When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
  • I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
  • When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

  • Do not use the same utensils on cooked food that previously touched raw meat.
  • Wash your hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

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Reader Interactions

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Loaded Baked Potato Soup (Newk's Copycat Recipe) - Little Black Skillet (2024)

FAQs

How do you thicken loaded baked potato soup? ›

Flour – flour is used as our thickener. If you're out of flour, you could certainly try combining 1-2 tablespoons cornstarch with your cold milk before adding to the pot to help thicken the soup. Milk – low fat milk works just fine in this recipe, though I personally would skip skim milk.

Why does my potato soup taste bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Do you cook potatoes before adding to soup? ›

The Best Potatoes For Potato Soup

You can absolutely substitute red potatoes or Yukon gold potatoes if that's what you have on hand. Make sure you cook the potatoes before adding them to the soup.

What is loaded potato soup made of? ›

It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

Will cream cheese thicken potato soup? ›

Why You Should Be Careful When Using Cream Cheese To Thicken Potato Soup. Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes.

Does heavy cream thicken soup? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

How do I increase the depth of flavor in soup? ›

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

How to make can potato soup taste better? ›

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

Why is my baked potato soup watery? ›

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

Do you use flour or cornstarch to thicken potato soup? ›

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with 14 cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

What if loaded potato soup is too thick? ›

Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

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