Loaded Baked Potato Soup
Bacon, onions, cheddar cheese and chives—all the things you love about a loaded baked potato are in this hot, creamy bowl of soup. You are sure to love this recipe for Loaded Baked Potato Soup. It’s comfort food in a bowl, let’s get cooking!
Need something for a weeknight meal that is quick and easy to make and also easy on the wallet? This comforting Loaded Baked Potato Soup is affordable, while also satisfying even the biggest appetites. With a handful of ingredients and some spices, this soup comes together in a flash. Don’t forget to serve it with chunks of Italian bread so you can soak up every last drop!
What variety of potato should I use?
Russet potatoes are soft and tender when cooked. Use them to make Loaded Baked Potato Soup for a thick, flavorful bowl of satisfying soup. They break down easily and make the soup hearty and comforting. With 175 calories and 4 grams of fiber per serving, russet potatoes are a healthy addition to any meal.
Loaded Baked Potato Soup
What’s needed?
- 8 strips of bacon, sliced
- 1 medium sweet onion, chopped
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 6 cups low sodium chicken stock
- 5 medium russet potatoes, diced into 1/2 chunks
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cups milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 2 ounces cream cheese, cut into small pieces
- salt and ground black pepper to taste
How to make Loaded Baked Potato Soup?
- In a large soup pot over medium heat, add the sliced bacon and the onions. Cook until bacon is crispy, about 10-12 minutes. Drain the excess grease from the bacon. Add the butter and allow to melt.
- Add the flour and stir to coat the onions and bacon. Add the chicken stock and the chunks of potato to the pot.
- Add the chives and parsley. Stir and simmer with the lid on for about 12-15 minutes.
- When potatoes are tender, add the milk, sour cream, cream cheese and cheddar cheese. Things are looking good.
- Continue to stir as the cheeses melt and the soup becomes think. This will take 5-10 minutes. Keep stirring over medium low heat. Add salt and ground pepper to taste.
Once it is thick and creamy, you are ready to serve the soup. I put it in shallow bowls and served it with crusty pieces of bread. You can also serve it with an extra dollop of sour cream on top if you want to make it really rich. This recipes makes 6 hearty servings.
If you want to make this more of a vegetarian version of potato soup, leave out the bacon and use vegetable broth instead of chicken broth. If you are counting calories, omit the bacon, butter and cream cheese. I think it is better to make it creamy and cheesy, but just eat a smaller portion. Hope you enjoy this warm, comforting bowl of potato goodness!
For more favorite soup recipes, check out these tasty dishes:
Loaded Baked Potato Soup
Ingredients
- 8 strips bacon, sliced
- 1 medium onion, chopped
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 6 cups chicken stock, low sodium
- 5 medium russet potatoes, diced into 1/2 chunks
- 2 tablespoons chives, fresh, chopped
- 2 tablespoons parsley, fresh, chopped
- 2 cups milk
- 1/2 cup sour cream
- 2 cups cheddar cheese, shredded
- 2 ounces cream cheese, cut into small pieces
- salt and ground black pepper to taste
Instructions
- In a large soup pot over medium heat, add the sliced bacon and the onions. Cook until bacon is crispy, about 10-12 minutes. Drain the excess grease from the bacon. Add the butter and allow to melt.
- Add the flour and stir to coat the onions and bacon. Add the chicken stock and the chunks of potato to the pot.
- Add the chives and parsley. Stir and simmer with the lid on for about 12-15 minutes.
- When potatoes are tender, add the milk, sour cream, cream cheese and cheddar cheese.
- Continue to stir as the cheeses melt and the soup becomes think. This will take 5-10 minutes. Keep stirring over medium low heat. Add salt and ground pepper to taste.
Equipment
- 1 large soup pot
Debra Salter
Hello going to make this for dinner raining today good soup day thank you love Aunt Debbie
Raveaboutfood
So glad! It’s a good one Aunt Deb! You will love it.