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This delicious and creamy loaded baked potato soup (with BACON) is like comfort in a bowl. A recipe that is easily doubled or tripled to feed a crowd. It also freezes well!
Thick and creamy, this will be a recipe that you make over and over, because everyone loves it.
With the cooler weather happening right now, this is a perfect excuse for SOUP. I love soup. I could cheerfully eat soup at every meal. Besides, I will use any excuse to eat bacon! This is one of my favorite comfort foods to make any time of year. T
I can get this on the table within 30 minutes of arriving home (less if I prep the ingredients the night before!)
Love easy dinners? You’ll like my Instant Pot Spaghetti and my Meatball Casserole, too!
This is one of my family’s favorites. I make it ahead on a weekend, and keep it in the fridge for whenever we need a quick meal that week. Or, I take it for my lunch, and usually scarf it by 9am, because I can’t stop thinking about it. My husband loves it too – I pack a thermos for him, and I know he looks forward to lunch!
This potato soup recipe is like eating one of those decadent loaded baked potatoes you get at a steak house, in soup form. You really can’t go wrong.
You can mix it up as much as you like, add more onions, celery, and potatoes, or less if you want to. LOTS of toppings, or just a few? All or just one?
I recommend all, but you do you, okay? Just don’t leave out the bacon!
When you see soup on a menu – what flavor is the one that you can’t resist ordering?
Why this recipe works:
- Common ingredients – you probably already have them!
- It is easy to double or triple for leftovers, or bigger families
- Done in under 30 minutes
Kylee’s Notes & FAQs
Can you freeze potato soup?
As most of my soup recipes will say, this lends itself well to the freezer, despite its milk factor. I keep mine for around 3 months if they last that long!
Which potatoes are best for soup?
I personally use russet potatoes for this. They are super common, readily available in most stores. They are high in starch which helps to thicken your soup.
Other varieties like yukon gold potatoes also work well. You may need more or less flour to thicken with the waxy kinds of potatoes.
What to serve with Baked Potato Soup
I like to dunk crusty bread into mine, this beer bread is REALLY good, and cooks in 45 minutes.
How to thicken Potato Soup
I mix 2 Tbs of flour in with some of the milk and make a slurry. I then blend it into the remaining milk – and add to the pot. As the soup heats and cooks more, the soup thickens. No need for heavy cream!
Ingredients:
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. Not pictured, but you know what butter looks like.
- Onion, celery & potatoes. Cut these to a similar size.
- Chicken stock. I use this recipe for chicken stock. Feel free to grab a carton of stock or chicken broth from the store. I heat mine to help the boiling process go faster!
- Milk. You can use half and half you want to be super decadent, but it will thicken well without it.
- Flour. We use this to make a slurry to help thicken the soup
- Cheese. Freshly grated cheddar cheese can’t be beaten!
- Green onions. Aside from adding a fresh flavor, they’re so pretty!
- Bacon. Don’t skip this. If you really love bacon flavor like I do, you can sauté the onions and celery in bacon grease. Just use a tablespoon of leftover bacon fat from when you cooked the bacon.
How to make this recipe:
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
Get prepped
If you don’t already have cooked bacon, fry some up and drain on a paper towel, then crumble.
Melt butter in large Dutch oven or large pot over medium-high heat.
Make the soup
Add onion, celery and cook until onions soften.
Add stock and diced potatoes.
Bring to a boil, reduce heat and simmer covered for 10 – 15 minutes, or until potatoes are tender.
Blend flour in 1/2 cup of milk, then once blended add to remaining milk and mix well.
Slowly whisk the flour mixture into the soup, increase heat, whisking constantly until soup boils and thickens.
Blend, top and serve
Using a potato masher or immersion blender, blend until soup is smooth.
Remove from heat and stir in half the cheese and half the green onions.
Season to taste with salt and pepper.
Serve topped with remaining green onions, cheddar and bacon.
Devour.
Do you Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- ALL SOUP RECIPES
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Loaded Baked Potato Soup
Ingredients
- 1 cup onion chopped
- 1 cup celery diced
- 4 cups potatoes peeled and diced
- 2 cups chicken stock heated
- 2 cups milk
- 2 Tbs all purpose flour
- 1 cup cheddar cheese grated (divided)
- 1/2 cup green onions sliced
- 5 slices bacon cooked and crumbled
Instructions
- Heat a large saucepan over medium high heat.
- Add onion, celery and cook until onions soften.
- Add stock and potatoes. Bring to the boil, reduce heat and simmer covered for 10-15 mins, or until potatoes are tender
- Blend flour in half a cup of milk, then once blended add to remaining milk and mix well.
- Slowly pour into the soup, increase heat and stir constantly until soup boils and thickens.
- Remove from heat and stir in half the cheese and half the green onions
- Season to taste with black pepper
- Serve topped with remaining green onions, cheddar and bacon.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This was originally posted in September of 2016, and has been updated to improve reader experience and includes new pictures.
