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

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?

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.

Ingredients

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

• 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!

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

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

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.

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.

Frequently asked questions

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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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