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Loaded Baked Potato Soup

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This Loaded Baked Potato Soup is a cinch to put together! It’s comforting and satisfying – and perfect for these colder nights!

Loaded Baked Potato Soup in two white bowls.

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Loaded Potato Soup recipe

Would you believe there was a time when I would not eat potato soup at all?! I would sit defiantly at the dinner table and refuse to eat it. My parents would threaten me with the famous line of “having it for breakfast” … in which case, I usually responded by reluctantly eating it ….. without chewing – just swallowing and a lot to drink!

The thing is, I don’t know what it was about it that made me not like it … I just didn’t like it.

Loaded Baked Potato Soup in a white bowl.

Long gone are those days. I actually look forward to the cooler weather just for a warm, comforting bowl of soup …. and yes, even potato soup! We usually eat it 2 or 3 times during the cooler months. You know it’s a big deal when I send a picture of my potato soup to my mom telling her that I ate it! ? True story!!

Loaded Baked Potato Soup in a white bowl close up.

Loaded Baked Potato Soup Recipe

  • bacon
  • large onion
  • celery
  • garlic
  • all-purpose flour
  • vegetable or chicken stock
  • large potatoes
  • salt and pepper
  • heavy whipping cream
  • sharp Cheddar cheese
  • sour cream, green onions, optional, for topping

Time needed: 1 hour.

How to make Loaded Baked Potato Soup

  1. Cook bacon and drain.

    Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.

  2. Prepare the soup.

    Drain bacon grease, reserving 3-4 tbsp. in the soup pot. Cook the onions and celery over medium-high heat until the onions are translucent. Add the garlic and cook for an additional minute. Stir in the flour. Add the vegetable stock gradually and continue to stir until fully incorporated. Add the potatoes, salt, and pepper. Bring the soup to a simmer over medium-high heat and cook 25-30 minutes or until the potatoes are soft.

  3. Add ingredients.

    Stir in the whipping cream and heat through. Add half of the bacon and 2 cups of cheese to the soup. Stir until the cheese melts completely.

  4. Serve.

    Serve with remaining bacon, cheese, sour cream and green onions on top.

AMAZING!! Loaded Baked Potato Soup in two bowls with toppings.

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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Loaded Baked Potato Soup is a cinch to put together! It’s comforting and satisfying – and perfect for these colder nights!

Ingredients

  • 1 lb. bacon, chopped, divided
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable or chicken stock
  • 6-8 large potatoes, scrubbed and cubed
  • Salt and pepper, to taste
  • 3 cups heavy whipping cream
  • 3 cups Sharp Cheddar cheese, shredded, divided
  • Sour Cream, Green Onions, optional, for topping

Instructions

  1. Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.
  2. Drain bacon grease, reserving 3-4 tbsp. in the soup pot. Cook the onions and celery over medium-high heat until the onions are translucent. Add the garlic and cook for an additional minute. Stir in the flour. Add the vegetable stock gradually and continue to stir until fully incorporated. Add the potatoes, salt, and pepper. Bring the soup to a simmer over medium-high heat and cook 25-30 minutes or until the potatoes are soft.
  3. Add the whipping cream and heat through. Add half of the bacon and 2 cups of cheese to the soup. Stir until the cheese melts completely.
  4. Serve with remaining bacon, cheese, sour cream and green onions on top.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1252Total Fat: 82gSaturated Fat: 44gTrans Fat: 2gUnsaturated Fat: 31gCholesterol: 243mgSodium: 1663mgCarbohydrates: 79gFiber: 9gSugar: 9gProtein: 52g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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© Jamie Sherman
Cuisine: American / Category: Soup

Reader Interactions

Comments

  4. Hani Shabbir

    I love baked potatoes and the soup sounds interesting!
    I am stopping by to let you know the Friday Fun Party is back. I miss you at the party! 🙂
    Happy almost Friday Jamie.

    Reply

  9. Miz Helen

    Hi Jamie,
    I need a nice bowl of this soup for my lunch, it looks so good. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  10. Krista

    One of my favorite soups of all time! So yummy! Thanks for sharing at Church Supper. Have a blessed week, Happy Valentine's Day and come back soon ~EMM

    Reply

  24. Miz Helen

    Hi Jamie,
    This is a great soup for this cold winter day. Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  30. jadip

    This is perfect for the weather at my house right now. Cold and snow on the ground. A Hamilton Beach Food Processor would make chopping the ingredients so easy!

    Reply

  31. Judy

    I make a lot of soups. Having something that makes prep of veggies easier would be wonderful. My vegetable soup would be the first thing I would make with the Hamilton Beach processor.

    Reply

  39. Julie Wood

    I want to make your delicious Loaded potato soup. It looks so delicious. I would make my Basil Pesto recipe first in this awesome Food processor. I need one really bad because mine just died!

    Reply

  43. Unknown

    I am unsure what I would make first with the Hamilton Beach® Professional 14 Cup Dicing Food Processor. It would be fun to find recipes that use each of the Hamilton Beach food processor's abilities, so I would have to start small and move up.

    Reply

  54. Chrissy

    I think the first thing I would make with this food processor would be baby food…but I can think of so many things I would make! Homemade peanut butter, guacamole, cookies…

    Reply

  63. Rhandi D

    We are not eating potatoes any more (though, I still love them) due to my husband being diagnosed with diabetes. I would love to try this with Cauliflower. I wonder how long you would cook it? I am going to try CLAm Chowder with cauliflower as well this winter season.

    Reply

  64. Abigail Lahrmer

    This is so good! I pre boiled the potatoes in water, strained them and then added chicken stock (about 1.5 cups) and this soup is amazing. Burnt my tongue trying it because I couldn’t wait. It’s the perfect thickness, the cream really gives it that warm comfort feeling in fall!

    Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!