Loaded Baked Potato Soup Recipe – An Easy Freezer Meal!

Recipes, Shelf Cooking

This loaded baked potato soup recipe is sure to be a family favorite during the cold weather! It's super easy, hearty, can feed a crowd, and reheats like new out of the freezer.

Loaded baked potato soup in bowls on a counter, from Fun Cheap or Free

Cooler weather calls for warm foods that'll heat you up from the inside out. We call for delicious foods that'll keep you from breaking the budget. Our loaded baked potato soup is the best of both worlds!

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This recipe is not only incredibly quick and easy to toss together, but it's an extremely affordable meal. (Hashtag, WIN-WIN.) It's the perfect shelf cooking recipe since it uses things you most likely have on-hand. It's also a great way to use up leftover baked potatoes!

Plus, creamy soup is the ultimate comfort food, so this soup is basically as functional as a Swiss Army Knife. Ready to see what it's all about? Let's get to it!


Potato soup in a stockpot on a counter, from Fun Cheap or Free

This recipe is so simple, yet so delicious! There are a number of ways you can change up the different ingredients within this recipe and still turn out with an amazingly tasty loaded baked potato soup. #ShelfCooking for the win!

  • Potatoes – The recipe calls for freshly diced potatoes, but you can totally make potato soup from mashed potatoes or leftover baked potatoes! When you use leftover potatoes, it just cuts down on the cooking time. You'll have a steaming, hearty bowl of loaded baked potato soup in front of you in no time! Use the same amount of potatoes and add directly to the milk pot to heat up.
  • Onion – Talk about a great way to flavor your loaded potato soup! The recipe calls for a freshly diced onion, but you can also use frozen diced onions if you have those instead. You can also use dried, minced onion or onion powder to taste to get that delicious flavor.
  • Milk – Any type of milk will work, but skim may be a bit thinner than if you use higher fat milk. You can also substitute in half and half or heavy cream for a portion of the milk if you don't have enough regular milk, but going over half may make it super thick! Dairy-free milks will also work, you'll just have to play around with the different types to see what your family likes best.
  • Chicken Bouillon Seasoning – We always keep Better Than Bouillon Chicken Base in stock. It's a definite kitchen staple around here! You can also use the chicken bouillon cubes or plain ol' chicken broth or stock.
  • Corn – Canned corn is simple, but you can also leftover corn on the cob (cut off the cob, of course) or frozen corn. If you go for frozen, give it plenty of time to heat up in the soup or thaw it in the microwave and drain before adding it to the soup.
  • Bacon – We love bacon bits because they'll keep forever in the refrigerator or freezer! You can also cook up your own bacon and chop it up before adding it to your loaded baked potato soup.

Pro Tip: If you want a less chunky soup, then use a potato masher once it comes to a boil to knock down any of larger chunks. If you want a super creamy soup, use an immersion blender to get rid of all the chunks!


Hearty soup in a stockpot and bowls on a counter, from Fun Cheap or Free

Eat them, of course! 😉 You may be surprised, but the loaded baked potato soup leftovers are somehow even better than when it's freshly made. They'll keep for up to a week in the fridge and you can either reheat in individual bowls in the microwave or on the stovetop.


This soup freezes spectacularly well! Put it in an airtight freezer container, allow to cool, and stick it in the freezer until you're ready for an easy meal. When that time comes, stick it in the fridge overnight to thaw. Then, reheat it in your soup pot on the stove, low and slow.

You'll never believe that the weird-looking glob of potatoes in your pot will eventually turn back into the creamy potato soup that we all know and love! Just keep stirring it and it'll magically come back to life in no time, right before your eyes.


This recipe is so delicious, you'll be drooling by the time it's done cooking! Stick to the recipe or use what you've got and make substitutions… Either way, it'll be your new favorite loaded baked potato soup recipe. You can thank us later. 😉

Loaded Baked Potato Soup Recipe

This creamy potato soup is so easy to put together and it freezes really well!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings


  • 6 cups potatoes, diced
  • 1 onion, diced
  • 1 Tbsp chicken bouillon seasoning
  • ½ cup butter
  • ½ cup flour
  • 6 cups milk
  • 2 cans corn, drained
  • 1 cup sour cream
  • cup bacon bits
  • Salt, to taste
  • Pepper, to taste
  • Onion powder, to taste
  • 2 Tbsp ranch dressing seasoning
  • ½ cup shredded cheddar cheese


  • In a small pot, add diced potatoes and onions. Add water until potatoes are just covered. Stir in bouillon.
  • Bring to a boil. Boil until potatoes are tender.
  • Meanwhile, in a large stock pot, melt butter over medium heat.
  • Whisk in flour until smooth and thick.
  • Gradually stir in milk 1 cup at a time, whisking constantly until thickened.
  • Stir in the drained potato & onion mixture and the corn.
  • Bring to a boil, then reduce heat to simmer.
  • Add salt, pepper, and additional seasonings to taste.
  • Stir in sour cream and bacon.
  • Serve in bowls and top with cheddar cheese and parsley or chives for garnish.


Store leftovers in an airtight container in the fridge for up to a week or in the freezer for at least 6 months.
To reheat frozen soup, thaw in the fridge the night before. Then reheat low and slow on the stove. It'll look like it's never going to come back to life, but keep stirring and as it heats up, it'll look just like it did when you first made it!
Keyword freezer, hearty, leftovers

So easy, right? Our loaded baked potato soup recipe can feed an army, but feel free to double or triple the recipe (as long as you have a large enough stockpot!) if you need to feed more people. Serve with your favorite crusty bread and you'll have a new family favorite!

Easy peasy, right? Give our loaded baked potato soup a try! Let us know if your family loves it as much as ours in the comments below. Just don't stress out so much about the recipe. It really is fail-proof. Add ingredients until it tastes good and POOF. There you go!

Image with text that reads "simple loaded potato soup" from Fun Cheap or Free

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Bon Appetit!


  1. Christine

    Can I use frozen diced potatoes?

    • FunCheapOrFree

      Sure! I think that would work great!

  2. Sam

    Do you drain the potato mixture before combining it with the milk mixture??

    • Becca

      I’m wondering the same thing.

    • Jamie

      I did! The consistency came out right for the soup after draining the potatoes and onion mix before adding it to the thickened milk.

  3. Debbie

    I made a verrrry similar version on Monday. If you don’t want to be in front of the stove, I made mine in the instant pot. Cook the potatoes for about 10 minutes, while it’s cooking I made the roux in the microwave—melt the butter and then whisk in the flour. That was a game changer for me right there. Add milk and Better Than Boullion and whatever other spices to the roux. When potatoes are done, dump the water and pull out the potatoes. Give a little mash to the potatoes and put in the instant pot with roux mixture. With the pot on sauté add in the sour cream, cheese and bacon bits, corn, etc. 15 minutes and you have soup!

    • Bee

      You are a QUEEN! I was praying for an INstantpot version. Thank you!

  4. Jennifer

    He’s SO beautiful! What a great picture! Congratulations 🙂 <3
    The soup looks fantastic. Would take me way longer than 10 minutes though. It takes me forever to peel potatoes, lol!

  5. Sandie

    I can not have gluten or dairy. Would this recipe work with almond milk, and a gluten free flour? Would I need to substitute the sour cream or just leave it out? And is there a good alternative to cheese? I have heard of vegan cheese but am not sure where to get any or really anything about it.

  6. Kim

    I literally did everything wrong in this recipe (didn’t have bullion, substituted spices, added coffee creamer bc I didn’t have enough milk, used some gravy mix instead of ranch, roux was chunky) and it STILL came out great! Jordan, you are a master of fool-proof recipes.

  7. Mary LaFrance

    Can’t wait to try this one out. It’s like a cross between cream of potato and corn chowder.
    P.S. Your website is adorable. I like the tile pattern in the background, your fonts and color combinations. It’s very nicely designed and easy to navigate.

  8. Jamie

    Thanks for the recipe, Jordan! I had most of the ingredients in my kitchen already and decided to give this a try. It took me more like 40 minutes to make, including prep time and boiling the potatoes – but it came out great! I have been taking it to work with me all week for lunches. Looking forward to trying out more shelf-inspired recipes 🙂

  9. Sarah

    Horn much off the bouillon base do you use? I need measurements or I wind up with flavorless mess or something that will make your blood pressure shoot sky high.

  10. Josephine (dutch)

    Made it, loved it. But only 1 of my kids did too. Not giving up yet, I’ll see what I can adjust.

  11. Mari Bell

    Loved this! But it took WAY LONGER than 10 minutes!!! (Like an hour total!!) But worth it! And it made a TON (like my large pot couldn’t hold it all!) I made a few changes and it was delish! Thanks, Jordan!

    6 cups of potatoes, diced (I prob used less)
    1 small onion, diced
    2-3 celery stalks, diced
    4-5 carrots, diced
    2 T Better than Bouillon
    1 T minced garlic
    1/2 c butter
    1/2 c flour
    4 cups milk
    2 cans of corn, drained (or frozen would work)
    2 T ranch seasoning
    1 t onion powder
    1 t garlic salt
    1 t pepper
    1/2 c sour cream
    1 c bacon bits
    1 c Shredded cheddar cheese

    In an extra large pot, add diced potatoes, onions, carrots and celery. Add water until vegetables are just covered. Stir in bouillon. Bring to a boil, boil until potatoes are tender. Add minced garlic at some point.
    Meanwhile, in a medium stock pot, melt butter over medium heat. Whisk in flour until smooth and thick. Gradually stir in milk 1 cup at a time, whisking constantly until thickened. Add cheese and whisk until melted.
    Pour into vegetable mixture. Add and the corn. Bring to a boil, then reduce heat to simmer. Add ranch, onion powder, garlic salt, and pepper to taste (recipe is approximations)
    Stir in sour cream and bacon. Top each bowl with cheddar cheese and pinch of parsley or chives for a pretty garnish. Serve with rolls or crusty bread, and enjoy!

  12. Samantha Ruzich

    This soup came out sooo good! I even used my instant pot!

  13. Connie

    Can you freeze this?

    • FunCheapOrFree


  14. Katie P

    Everyone loved this – thanks so much! It came at a perfect time for me to use up the potatoes that had started going soft in my pantry. Perfect!

    • FunCheapOrFree

      Oh I am so happy to hear that!

  15. Tatiana

    This sounds delicious!

  16. Kara C

    5 stars
    We absolutely LOVED this recipe! We’re not big onion folks around here, so I only used onion onion powder when adding seasoning and additionally added 1 tsp of garlic. I expected to have plenty to freeze for another meal but it was gone when we had leftovers the next day. This soup has become a staple in our recipe book!

    • Fun Cheap or Free

      So glad you loved it!


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