Loaded Baked Potato Soup

Loaded Baked Potato Soup
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 8 Servings
Ratings (29)

This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. It's a satisfying soup to serve for lunch or dinner with a tossed salad or sandwiches. 

Top this thick and tasty loaded baked potato soup with some extra cooked crumbled bacon and green onions just before serving. It makes a fabulous soup supper with crusty rolls or bread and a simple tossed green salad.

The best potatoes to use for this soup are starchy potatoes. Russets are best, but Yukon gold have a medium starch content and may be used as well.

See the tips and variations for some other ingredients you might add to this versatile potato soup.

What You'll Need

  • 8-10 slices bacon (diced, about 8 ounces)
  • 4 tablespoons butter
  • 1/2 cup diced celery
  • 1 cup diced onion
  • 8 green onions (thinly sliced)
  • 1/3 cup all-purpose flour
  • 3 cups 
  • chicken broth
  • 2 cups 
  • half-and-half
  • 4 large 
  • baking potatoes (
  • baked, peeled, and diced)
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 8 ounces sour cream
  • 8 ounces shredded sharp cheddar cheese
  • Optional: sliced green onion for garnish

How to Make It

  1. In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup.
  2. Put 2 tablespoons of bacon drippings back into the pot along with the butter, chopped onion, and celery. Cook, stirring until vegetables are tender.
  3. Stir in the sliced green onion and flour until blended. Cook, stirring, for 2 minutes. 
  4. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
  1. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted.
  2. Blend about half of the soup in batches until smooth.
  3. Add the blended soup back to the pot and add sour cream.
  4. Cook, stirring constantly until soup is hot.
  5. Serve the soup garnished with bacon and extra sliced green onion if desired.

Tips and Variations

  • Shred a medium carrot and saute it in the bacon drippings along with the onion and celery.
  • Add a diced green or red bell pepper to the soup along with the onion.
  • Additional Garnish Ideas: Finely shredded cheese, a swirl of sour cream or guacamole, pureed roasted red bell pepper, and fresh chopped parsley.
Nutritional Guidelines (per serving)
Calories 547
Total Fat 40 g
Saturated Fat 20 g
Unsaturated Fat 13 g
Cholesterol 112 mg
Sodium 1,452 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Protein 23 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)