Loaded Baked Potato Soup (2024)

This creamy soup is a comfort dish ideal for chilly days. It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

Why I love this recipe.

Soup is synonymous with winter weather, but the hard decision is what soup to make. This recipe is both the cozy feeling you want and the flavor you crave. A potato soup can be quick and easy but also can be flavorless and boring. This recipe is quick, easy, and full of the rich potato flavor needed. The base flavor begins with bacon that is cooked. The rendered fat from the bacon is saved to sauté the vegetables. The key is making a rue that will help thicken and give texture to the soup. Potatoes are cooked with the aromatics to keep in all the flavor. Once cooked, half of the potatoes are blended for a rich and smooth soup that is irresistible and perfect on a chilly night.

Everything you’ll need to make this recipe.

• Potatoes provide body to the soup and flavor. Choose a russet, gold, or good baking potato.
• Bacon adds the smokey flavor reminiscent of a loaded baked potato.
• Heavy cream adds to the creamy texture and helps give a rich finish.
• Cheddar cheese melts into the soup for flavor and can be served on top as a garnish.

Here’s how to make this recipe.

1. Cook the bacon. Slice the bacon into small bits. Place into a cold stockpot, then place on medium heat and cook for 8 to 10 minutes until crisp.

2. Prepare the aromatics. Dice the onion and celery into small pieces. Once the bacon has finished cooking, remove it and place it on a paper towel, leaving the grease in the pan. Place the onion and celery into the pot with the bacon grease, add salt, then cook for 4 to 6 minutes. Chop the garlic and add to the celery and onion. Cook for 30 to 60 seconds, then stir in the flour. Continue to stir the flour until it begins to clump up and cling to the pan and vegetables, about 1 minute. Stir in the stock and leave to simmer.

3. Prepare the potatoes. Peel the potatoes. Dice into small, bite-size pieces. Add them to the stock along with sprigs of thyme. Bring it to a boil and cook for 20 to 25 minutes, then lower to a simmer and cover. Take out about half of the potatoes and blend until smooth using an immersion or canister blender. Add back to the pot and remove the sprigs of thyme.

4. Add the finishing touches. Add in the heavy cream, half of the cheese, and half of the bacon, reserving the rest for garnish. Add black pepper and mix together. Garnish with parsley and celery leaves. If desired, add sour cream, bacon, or cheese to the individual servings.

These pro tips will make this recipe a success.

• Put the bacon into an unheated pot when cooking. If the pot is cold when the bacon is first added, then the fat from the bacon gets rendered out more easily.
• If there is not enough bacon grease to fulfill the recipe requirements, supplement with butter. You want a total of 3 tbsp of liquid when beginning to sauté the onion and celery.
• If the celery has leaves, save them. They hold great flavor and can be used as a garnish when serving.
• The garlic should be added towards the end of cooking the onion and celery. It cooks quickly, and burning it should be prevented. Otherwise, it can create an unwanted bitter flavor.

Frequently asked questions about this recipe.

You’ll love these other soup recipes.

• Roasted tomato soup
• Slow cooker squash soup
• Beef and barley soup
• Roasted carrot soup
• Easy taco soup
• Ham and potato chowder
• Turkey quinoa chili
• Tomato tortellini soup

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