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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!
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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.
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 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
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Time needed: 1 hour
How to make Loaded Baked Potato Soup
- Cook bacon and drain.
Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.
- 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.
- 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.
- Serve.
Serve with remaining bacon, cheese, sour cream and green onions on top.
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Loaded Baked Potato Soup
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Ingredients
- 1 pound bacon, chopped, divided
- 1 large onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ 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
- Fry bacon in a soup pot until crisp. Remove the bacon to paper towels to drain. Set aside.
- Drain bacon grease, reserving 3-4 tablespoons 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.
- 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.
- Serve with remaining bacon, cheese, sour cream and green onions on top.
Notes
- While cheddar and bacon are already inside this soup, you can serve more for topping for a truly decadent meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
I would make Salsa
I have a whole bunch of soups I want to try and this would help!