Loaded Baked Potato Soup
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Indulge in this creamy loaded baked potato soup, featuring bacon, cheddar, and sour cream for a comforting meal ready in under 30 minutes.
This loaded baked potato soup is a perfect recipe for a winter day. It’s very simple. You’ll need 4 to 5 baked potatoes that have already been cooled in the refrigerator. Dice them up, and cook with broth, heavy creamy, some bacon, cheese, chives and a few other hearty ingredients. This soup come out so perfectly rich, and it takes less than 30 minutes to make.
I love a good soup recipe. I’m such a soup person. There is nothing that I love in the wintertime than to put on a big ole pot of this loaded baked potato soup. This recipe is just perfect. If you love potato soup, you’ll love this recipe. It’s so simple and quick to make. It got the savory bacon, the bites of potato, the cheesiness, and the heavy and sour creams. Yum.
Questions you might have…
What type of potatoes to use?
I used russet potatoes. You want to bake them then let them come completely cool in the refrigerator. You can substitute for yukon gold or red potatoes.
Substitution for heavy cream? Sour cream?
You can substitute both the heavy cream and sour cream for lighter options. You can always substitute heavy cream for half and half or plain milk. Greek yogurt is always a good alternative for sour cream. Just keep in mind, it may not be quite as rich or sweet, so you may need to alter the seasonings a little bit.
How to make ahead and store this recipe?
This recipe stores well in the refrigerator for up to 5 days. In my opinion, it’s better after it’s set for a few days. You can simply make it, store it in the fridge, then reheat on low. You may have to add in a little more broth to thin it out.
Equipment You’ll Need:
There is not a lot of equipment that you’ll need for this loaded baked potato soup recipe. The main thing that you’ll need is a large pot or Dutch oven and a spoon or spatula. I like using the wooden spoons that are flat on the bottom. You’ll also need some measuring cups and a knife to chop your bacon with.
Ingredients You’ll Need:
Baked Russet Potatoes
You’ll need 4 to 5 large baked russet potatoes. You want these to already be baked then completely cooled in the fridge, preferably overnight. This is a great recipe for leftover baked potatoes if you ever have any.
Bacon
You’ll need a half of a pound of bacon. It does not matter the flavor or thickness.
Minced Garlic and Onion
You’ll need a tablespoon of minced garlic and one chopped yellow onion. These will both add great flavor to the soup.
Chicken Broth
You’ll need about 3 cups of chicken broth.
Flour
You’ll need about a quarter of a cup of flour. This will help thicken the soup.
Sour Cream and Heavy Cream
These will both add great flavor, thickness, and creaminess to the soup.
Chopped Green Onion
I love green onion in my baked potato. You can omit this if you’d like.
Shredded Cheese
I used about a cup of a cheddar blend. You can use straight chedder if you’d like.
Seasonings
As for seasonings, I used salt, pepper, and sugar.
How to Make Loaded Baked Potato Soup
- Prior to starting your recipe, make sure you have 4 to 5 large russet baked potatoes that have been completely cooled in the fridge.
- Chop your bacon into bits, then add it to a large pot or Dutch oven. Fry it until its fully cooked then remove the bacon and most all of the grease from the pan. Set the bacon aside.
- Add your minced garlic and chopped onion to the pot. Sauté for several minutes until fragrant then add your broth and potatoes. Let simmer for several minutes. Stir well then add in 1/2 of your cooked bacon and the remainder of your ingredients. Bring to a boil then reduce heat to low. Stir until soup is thickened then remove from heat.
- Serve with more cheese, green onions and bacon on top of the soup. Enjoy!
Loaded Baked Potato Soup
Equipment
- Large Pot or Dutch Oven
- Knive
- Measuring Cups
- Spoon or Spatula
Ingredients
- 4-5 Baked Russet Potatoes (that have been completely cooled in the fridge)
- 1/2 lb Bacon
- 1 tbsp Minced Garlic
- 1 Yellow Onion, chopped
- 2 1/2 cups Chicken Broth
- 1/4 cup Flour
- 1 cup Sour Cream
- 3 cups Heavy Cream
- 2-3 stalks Chopped Green Onion
- 1 cup Shredded Cheddar Cheese (you can also use a cheddar blend)
Seasonings
- 1 1/2 tbsp Sugar
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Prior to starting your recipe, make sure you have 4 to 5 large russet baked potatoes that have been completely cooled in the fridge.
- Chop your bacon into bits, then add it to a large pot or Dutch oven. Fry it until its fully cooked then remove the bacon and most all of the grease from the pan. Set the bacon aside.
- Add your minced garlic and chopped onion to the pot. Sauté for several minutes until fragrant then add your broth and potatoes. Let simmer for several minutes. Stir well then add in 1/2 of your cooked bacon and the remainder of your ingredients. Bring to a boil then reduce heat to low. Stir until soup is thickened then remove from heat.
- Serve with more cheese, green onions and bacon on top of the soup. Enjoy!
Contact Me
Please let me know if you made this loaded baked potato soup. Let me know what you think about it here or below. Happy cooking!
