Fatz Potato Soup Recipe: Copycat Creamy Loaded Baked Potato Goodness

I’ve spent years perfecting this restaurant-style potato soup to capture that signature creamy texture and loaded baked potato flavor. The secret lies in the right ratio of potatoes to broth and a slow simmer that coaxes out maximum flavor.

This copycat version stays true to the original with its rich, velvety base and all the classic toppings. I use simple ingredients you can find at any grocery store, but the technique makes all the difference in achieving that professional taste.

What you’ll get is a bowl of soup so thick and satisfying it could pass for a loaded baked potato in liquid form. The potatoes break down just enough to create a natural creaminess without heavy cream.

Serve it with shredded cheddar, crispy bacon, and green onions for the full experience. Here’s how to make it at home.

Ingredients for Fatz Potato Soup

Simple supermarket staples create that rich, loaded baked potato flavor in every spoonful.

The potatoes are the foundation here. Russets break down perfectly for that signature thickness—avoid waxy red potatoes. I grab mine from Walmart or Kroger; look for firm, dry skins with no green spots. The cheddar should be block cheese you grate yourself (pre-shredded has anti-caking agents that make the soup grainy). For the bacon, thick-cut gives better texture than the paper-thin stuff.

No chicken broth? Vegetable broth plus a bouillon cube works in a pinch. Whole milk can be swapped for half-and-half if you want it richer. Out of sour cream? Greek yogurt at the same amount is a great stand-in. The flour is just for thickening—cornstarch at half the amount does the same job. Skip the celery and carrot if you’re short on time (the flavor difference is minimal).

This soup thickens as it sits, so it’s actually better the next day. Keeps 4-5 days in the fridge, freezes for 3 months (just stir in a splash of milk when reheating). Store toppings separately to keep them crisp and fresh.

Step-by-Step Instructions for Creamy Loaded Potato Soup

This method delivers that restaurant-quality texture and flavor you’re craving, with every bite.

Step 1: Cook the Bacon and Sauté the Vegetables

In a large Dutch oven, cook the 8 oz Bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot—this adds rich, smoky depth to your soup.

Add the diced 1 whole Yellow Onion, 2 pieces Celery Stalks, and 1 whole Carrot to the bacon fat. Cook for 5-6 minutes until the vegetables soften and the onions turn translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.

This aromatic base builds the foundation of flavor, so don’t rush it. The vegetables should be tender but not browned.

Step 2: Thicken the Soup Base

Sprinkle the 0.25 cup All-Purpose Flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste—this creates a roux that will thicken the soup beautifully.

Slowly pour in the 4 cups Chicken Broth, whisking constantly to prevent lumps. Bring the mixture to a simmer, then add the peeled and diced 2.5 lb Russet Potatoes, 1.5 tsp Salt, and 1 tsp Black Pepper. Simmer for 15-20 minutes until the potatoes are fork-tender.

Step 3: Add Dairy and Finish the Soup

Reduce the heat to low and stir in the 1.5 cups Whole Milk and 2 cups Shredded Cheddar Cheese. Stir until the cheese is fully melted and the soup is smooth and creamy. This step transforms the broth into a velvety, indulgent base.

Taste and adjust seasoning if needed. The soup should be rich and creamy, with a perfect balance of cheesy and savory notes.

Step 4: Serve with Toppings

Ladle the soup into bowls and top with the crispy crumbled bacon, 0.5 cup Green Onions, and a dollop of 0.5 cup Sour Cream. These toppings add freshness, tang, and crunch to every creamy spoonful.

For the full loaded baked potato experience, serve with extra shredded cheese and black pepper on the side. This soup is best enjoyed hot, with all the toppings mixed right in.

Health Benefits of This Dish

Comfort Food Nutrition

This soup delivers a surprising nutritional boost from its Russet Potatoes, which are packed with vitamin C, potassium, and fiber. One serving provides about 20% of your daily potassium needs, supporting heart health and muscle function. 💪

Protein Powerhouse

The combination of cheddar cheese, bacon, and chicken broth adds 15-20 grams of protein per bowl. Protein keeps you full and supports tissue repair. I love that this comfort food doubles as a satisfying meal.

Calcium and Bone Health

With 2 cups of cheddar and 1.5 cups whole milk, this dish provides a significant calcium boost—about 30% of your daily needs. Calcium is essential for strong bones and teeth, and it’s great to get it from such a delicious source.

Energy from Carbs

The 2.5 lb Russet Potatoes offer complex carbohydrates for sustained energy. These carbs fuel your body and brain, making this soup a great choice for a hearty lunch or dinner. The natural creaminess comes from the potatoes themselves, not just heavy cream.

Balanced Indulgence

While rich and creamy, this soup can fit into a balanced diet when enjoyed in moderation. The vegetables—onion, celery, and carrot—add vitamins and fiber, making it more than just a decadent treat. I always feel satisfied but not weighed down after a bowl. 🥗

Frequently Asked Questions