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Creamy Loaded Baked Potato Soup for a Crowd

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This creamy loaded baked potato soup is a hearty, crowd-pleasing dish that feeds 12 to 16 people. Made with simple pantry ingredients and no blender required, it delivers a rich, velvety texture with chunks of potato, crispy bacon, and melted cheddar cheese.

Ingredients

Scale
  • 5 pounds russet potatoes (about 8–10 medium potatoes)
  • 1 cup unsalted butter (2 sticks)
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 8 cups low-sodium chicken broth
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 pound bacon (about 12–16 strips)
  • 3 cups sharp cheddar cheese, shredded (about 12 ounces)
  • 1 cup sour cream
  • 1/2 cup fresh chives or green onions, chopped

Instructions

  1. Prep the potatoes. Scrub the potatoes clean, then peel them if you want a smoother soup. I like to leave about a third of the skin on for texture and nutrients. Cut the potatoes into 1-inch cubes. They don’t need to be perfect, but try to keep them uniform so they cook evenly. Set them aside in a bowl of cold water to prevent browning while you work on the rest.
  2. Cook the bacon. While the potatoes soak, cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool, crumble it into small pieces. Reserve about 2 tablespoons of the bacon fat in the skillet and discard the rest, or save it for another use (bacon fat makes excellent roasted potatoes).
  3. Sauté the aromatics. In your 8-quart stockpot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Stir occasionally so it doesn’t brown. Add the minced garlic and cook for another minute until fragrant. You’ll know it’s ready when your kitchen smells like the best diner on earth.
  4. Make the roux. Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon for about 2 minutes. The mixture will look like a thick paste—that’s exactly what you want. Cooking the flour removes the raw taste and ensures your soup won’t have a pasty flavor.
  5. Add the liquids gradually. Slowly pour in the chicken broth while stirring continuously. This prevents lumps from forming. Once the broth is fully incorporated, add the milk and heavy cream. Stir until everything is smooth and combined. The mixture will look thin at this point—don’t worry, it thickens as it simmers.
  6. Add the potatoes. Drain the potato cubes and add them to the pot. Stir in the salt and pepper. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it cook for 20-25 minutes, stirring occasionally to prevent the bottom from scorching. The potatoes are ready when you can easily pierce them with a fork.
  7. Mash some of the potatoes. This is the crucial step. Remove the pot from the heat. Using a potato masher, gently mash the potatoes right in the pot. Don’t go crazy—you want about half the potatoes mashed and the other half still in chunks. This gives the soup its thick, creamy texture while keeping some bites of tender potato. If you mash too much, it becomes baby food. If you mash too little, it’s just chunky broth. Aim for somewhere in between.
  8. Finish and adjust. Return the pot to low heat. Stir in half of the crumbled bacon and half of the shredded cheddar cheese. Stir until the cheese is fully melted, about 2-3 minutes. Taste the soup and adjust the salt and pepper. Remember that the toppings will add more salt, so go easy here.
  9. Serve immediately. Ladle the soup into bowls and let everyone add their own toppings: extra cheese, bacon, a dollop of sour cream, and a sprinkle of chives or green onions. This way, everyone gets exactly what they want.

Notes

Don’t rush the roux; cook the flour for 2 minutes to avoid a raw taste. Keep heat at a gentle simmer when adding dairy to prevent separation. Grate your own cheese for smooth melting. Salt in layers for balanced flavor. Let the soup rest for 10 minutes before serving to meld flavors. If soup thickens too much, stir in a splash of milk or broth.

Nutrition

Keywords: loaded baked potato soup, creamy potato soup, crowd-pleasing soup, comfort food, potluck recipe, winter soup, game day soup

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