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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!
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. Any excuse to eat BACON! 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, kay? 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?
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!
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
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. Others 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. Try this no knead dutch oven bread from An Affair from the Heart!
HOW DO YOU 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:
- 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 – obviously don’t skip this. If you really love the bacon flavor, like me – saute the onions and celery in the rendered bacon grease from when you cooked the bacon! Mmm. I highly recommend doing that!!
HOW TO MAKE LOADED BAKED POTATO SOUP – STEP BY STEP
- Heat a large dutch oven or saucepan over medium-high heat.
- 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 pour into the soup, increase heat and stir constantly until soup boils and thickens.
- Using a potato masher or immersion blender,
- 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.
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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.
