Loaded Baked Potato Soup
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This loaded baked potato soup is thick, creamy, and packed with bacon – basically comfort in a bowl. It’s easy to double or triple for a crowd, and it freezes well too.
It’s one of those recipes you end up making on repeat because everyone loves it. Around here, it never lasts long.
I like to make a batch on the weekend and keep it in the fridge for easy meals during the week. I’ve even packed it for lunch and eaten it way too early because I couldn’t stop thinking about it. My husband gets a thermos too, and he’s always pretty happy about it.
It’s like a fully loaded baked potato in soup form, and you can tweak it however you like. Add more veggies, pile on the toppings, or keep it simple – it all works.
I recommend all, but you do you, okay? Just don’t leave out the bacon!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Common ingredients – you probably already have them!
- It is easy to double or triple for leftovers, or bigger families
- Done in under 30 minutes
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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 a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet 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.
Kylee’s Notes
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!
More recipes to love
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 chopped onion
- 1 cup diced celery diced
- 2 cups chicken stock heated
- 4 cups peeled and diced potatoes
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese grated (divided)
- 1/2 cup green onions sliced
- 5 slices cooked and crumbled bacon
Instructions
- Heat a large saucepan over medium high heat.
- Add 1 cup chopped onion, 1 cup diced celery and cook until onions soften.
- Add 2 cups chicken stock and 4 cups peeled and diced 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 5 slices cooked and crumbled bacon
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in September of 2016, and has been updated to improve reader experience and includes new pictures.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I just made this and it was absolutely delish! Thanks Kylee, this recipe is going into our “winter rotation”
Wonder how this would work with like cream instead of milk …. just for richness (I prefer milk since its lower fat but as a treat ….)
Oh absolutely use cream. That sounds even better!! I’d probably opt for half n half though – compromise?
Delicious! I'm featuring this at the Retro Re-Pin Party tonight and I hope you'll stop by. SomebodysDinner.Blogspot.com
Oh, My , Yes I am trying this one!!
I feel like we should meet for a soup- off!