Extra Creamy Loaded Baked Potato Soup – Hiland Dairy

Extra Creamy Loaded Baked Potato Soup

This creamy, cheesy Loaded Baked Potato Soup is truly something special. Simple and packed with flavor thanks to Hiland Dairy ingredients and a bag of frozen potato hash browns (and all the toppings of course!). Whether it’s a dinnertime solution for a busy weeknight or cozy comfort food for a cool Fall weekend, this recipe will quickly find it’s way into your heart.

Recipe and photography by Emily Schuermann, Food for a Year.

Print Recipe
  • Prep Time
    20 Minutes

  • Cook Time
    20 Minutes

  • Servings



  • 5 cups O’Brien style potato hash browns, thawed
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • 3 cups whole milk
  • 2 tablespoons cornstarch
  • 1 8 ounce block HILAND DAIRY Cream Cheese, room temperature and cut into 16 pieces
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper


  • 1 cup crisp bacon, crumbled
  • 1 cup sharp cheddar cheese, grated
  • ¼ cup green onions, sliced


  • In a 4 to 5 quart soup pot, over medium heat, bring the thawed hash browns, chicken broth and butter to a simmer. Stirring occasionally, simmer until potatoes are tender (approximately 15 minutes).
  • Meanwhile, create a slurry to thicken the soup by whisking together the whole milk and cornstarch.
  • Once the potatoes are softened, add the milk slurry, cream, cream cheese and salt and pepper. Stir continuously until the cream cheese is melted and the soup is thickened (about 5 minutes). Taste and add additional salt and pepper as needed.
  • Serve with garnishes.

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