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Three-Cheese Baked Potato Soup. THE perfect potato soup with a combination of white cheddar, Colby Jack & Gruyere cheese. This soup is simply the best. Simply Sated
4.2 from 10 votes

Loaded Baked Potato Soup

Three-Cheese Baked Potato Soup. The perfect potato soup with a combination of white cheddar, Colby Jack & Gruyere cheese.
Course Soup
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 -6
Author Susie Gall


  • 3 pounds Yukon Gold potatoes or red potatoes
  • 8 slices bacon cut into 1/8” slices and cooked crisp
  • ½ onion minced & sautéed
  • 1- clove garlic minced & sauteed
  • ½ teaspoon Parisien Herb or Herbes de Provence
  • 1/8 teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 cups milk
  • 3 cups chicken stock unsalted
  • 6 ounces 1½ cups sharp white cheddar cheese, shredded
  • 2 ounces ½ cup Colby Jack Cheese, shredded
  • 2 ounces ½ cup Gruyere cheese, shredded
  • 1- cup Greek yogurt or sour cream
  • 1- tablespoon chicken base or granules optional and only if needed for more flavor
  • -------------------
  • For Garnish:
  • 2-3 tablespoons minced fresh chives or sliced green onion
  • For Garnish:
  • Extra sour cream or Greek yogurt, cheese, crispy bacon crumbles and crackers.


  1. Preheat oven to 425F.
  2. Wash and dry potatoes then prick with a fork. Cover potatoes in aluminum foil and cook at 425F for 45-60 minutes or until done. When cooked, let cool 10 minutes then peel. Mash half of the potatoes and cut the other half into 1-inch cubes. Set aside.
  3. Cut bacon into 1/8” slices then place in a large Dutch oven over med-high heat and cook until crisp. Remove bacon pieces to a paper towel-covered plate and set aside to add at time of serving.
  4. Keep 2 tablespoons bacon grease then place minced onion in the bacon grease. Sauté onion over medium heat until onion is translucent and add minced garlic and sauté 30 seconds more.
  5. To the sautéed onion/garlic mixture, add potatoes, herbs, red pepper flakes, salt, pepper, milk and chicken stock. Cook until thoroughly heated, stirring constantly.
  6. Turn heat to low and add cheese and yogurt (or sour cream).
  7. Taste the soup after cheese has melted to see if more flavoring is needed. If the soup seems a little bland, add chicken base (or granules) and stir until incorporated.
  8. To serve, pour soup in bowls and top with bacon, dollop of sour cream, green onions, extra cheese and crackers.
  9. Enjoy!