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Two bowls of loaded baked potato soup garnished with bacon.
Bailey

Loaded Baked Potato Soup

4.65 from 14 ratings
Loaded baked potato soup is a comforting homemade soup that's packed full of your favorite baked potato toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes cut into 1" chunks, about 4 ½ cups
  • 6 slices bacon chopped
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ¾ cups milk
  • ¾ cup heavy cream
  • 1 bay leaf
  • 1 cup shredded cheddar cheese
  • ½ teaspoon salt and pepper each to taste
For Serving:
  • ½ cup sour cream
  • 4 green onions chopped
  • ½ cup cheddar cheese shredded

Method
 

  1. Wash and cut potatoes into 1" chunks. Boil in a pot of salted water for 10 minutes, or until fork tender. Drain, and mash until almost smooth.
  2. Meanwhile, cook bacon in a medium pot or dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pot.
  3. Add onions and garlic, cook for 5 minutes or until translucent. Add flour, and whisk to coat onions. Whisking constantly, add chicken broth, milk, and cream. Add bay leaf, increase heat to medium high. Once boiling, reduce heat and simmer for 10 minutes.
  4. Remove bay leaf. Add mashed potatoes, stirring to incorporate fully. Stir in cheddar cheese. Season with salt and pepper to taste.
  5. Top soup with sour cream, cheddar cheese, reserved bacon, and green onions.

Notes

We like to keep the skins on the potatoes for more baked potato flavor. If desired, peel skin off of them after boiling.