Print

Loaded Baked Potato Soup

There's nothing better than enjoying a warm bowl of creamy loaded baked potato soup on a cold night – comfort food at its best! This recipe takes a classic soup to the next level. It's made with simple ingredients, packed with flavor, comes together easily in one pan and is done in 40 minutes!
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There's nothing better than enjoying a warm bowl of creamy loaded baked potato soup on a cold night – comfort food at its best! This recipe takes a classic soup to the next level. It's made with simple ingredients, packed with flavor, comes together easily in one pan and is done in just 35 minutes!

Ingredients

Units
  • 8 strips bacon, cut into small pieces
  • 3/4 cup sweet onion, diced
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon white pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fresh thyme
  • 2 teaspoons garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 and 1/2 cups low-sodium chicken broth
  • 4 heaping cups russet potatoes (about 4 large), peeled and chopped into 1-inch pieces
  • 1/2 cup cheddar cheese, shredded
  • optional toppings: bacon pieces, scallions, shredded cheddar cheese

Instructions

  1. Cook the bacon: Prior to starting, make sure the bacon is cut into small pieces (pictured above) with kitchen shears. In a large pot over medium heat, cook the bacon until crisp, about 8-10 minutes. Remove the bacon, placing on a paper towel lined plate, leaving the bacon grease in the pot.
  2. Add the onion, salt, black pepper, white pepper, dried parsley, and fresh thyme to the pot. Sauté until soft, about 5 minutes.
  3. Make the roux: Sprinkle in the flour and stir until the flour is combined, about 1 minute. It will be a thicker mixture.
  4. Slowly stir in the chicken broth, scrapping up the browned bits from the bottom of the pot – that's flavor! Then, add the milk, heavy cream and potatoes. Give it a stir and increase the heat to high until a simmer. Reduce to medium and cover with a lid. Simmer for 15 minutes or until the potatoes break apart with a fork easily. Remove from the heat.
  5. Add the soup to a blender and blend until desired consistency. Add back into the pot and stir in the cheese. See recipe notes for instructions for different texture options.
  6. Serve with bacon pieces, scallions and shredded cheese on top. Leftovers stay fresh in the refrigerator for up to 5 days. Reheat over the stovetop or microwave.

Notes

  1. Make Ahead & Freezing Instructions: This soup freezes wonderfully! Allow the soup to come to room temperature before placing in a freezer-safe container or Souper Cubes. Thaw overnight in the refrigerator or warm over the stovetop to thaw.
  2. Texture: If you prefer the soup chunky, use a potato masher to break apart potatoes in the pot until desired texture. Using a blender will provide the creamiest texture for the soup.
  3. Chicken Broth: I prefer to use low-sodium chicken broth. If you're using regular, reduce salt slightly and taste at the end.
  4. Milk: For the creamiest soup, use whole milk. This recipe has been made with 1% and 2% milk. This has not been tested with a dairy-free milk.
  5. Heavy Cream: You can substitute the heavy cream milk, if desired.

Find it online: https://runlifteatrepeat.com/loaded-baked-potato-soup/