Loaded Baked Potato Soup is a rich hearty soup that will surely warm you up. Besides the potatoes, this soup has bits of bacon and cheddar cheese to add to the flavor of the potatoes.
One of my all-time favorite soups is a creamy potato soup with or without the cheese. I have been making a variety of potato soups for years, and have never tired of them.
Although I have to say that the bacon and the cheddar cheese add wonderful flavor to this soup. I am sure that I will keep this one for a long time.
Tips for making Loaded Baked Potato Soup:
- I like using russet potatoes for this recipe.
- You can bake the potatoes for this recipe, but I am usually in a hurry, so I like to microwave my potatoes. Microwaving takes so little time and will help you to get the soup on the table much quicker, with the same results.
- Once the potatoes are microwave let them cool slightly so they are easier to peel.
- Don’t worry about cutting the potatoes in the same size pieces, just chunk them up and throw them in the soup. Once they are in the soup take a potato masher and mash the potato, leaving some of the chunks.
- I like using the shredded cheese that you can buy at the store, but a note about this cheese virus shredding your own cheese. The cheese you buy shredded does not melt as fast as the stuff that you shred yourself. If you have the time I would suggest that you buy a block of cheddar and shred/grate it yourself. Although I don’t feel that it will change the flavor of the soup.
- Once all of the ingredients are in the soup, no need to bring it to a boil. Let it simmer for 10 to 15 minutes and it is ready to serve.
- Just a note on simmering this soup the longer it is on the stove it will become thicker.
- If the soup becomes thicker than you like add additional milk or chicken broth to thin.
- Top the soup with additional cheese, green onions, additional bacon bits, or sour cream.
- I would not recommend freezing this soup, but it does keep for 3 to 4 days in the refrigerator.
Steps to make Loaded Potato Soup
Scrub 3 large potatoes. Pierce each potato several times with a fork. Microwave 5 to 8 minutes. Check the potato after 5 minutes to see for doneness. The time may vary to what type of microwave you are using.
While the potatoes are in the microwave make the broth for the soup. Add butter and onions to a Dutch oven and over medium sautee until the onions are tender.
Once the onions are tender stir in the flour until well blended. Combine the milk, cream, and chicken broth and slowly add it to the onion mixture.
Continue to cook until the mixture starts to thicken slightly.
Once the potatoes have a chance to cool after being microwave remove the peel. Chunk them up and add them to the soup. With a potato masher mash the potatoes, leaving some of the chunks.
Add the cheese and stir until melted. Stir in the crisp bacon pieces. Simmer the soup for 10 to 15 minutes or until heated.
Check out these additional soup recipes:
If you make this Loaded Baked Potato Soup I would love to hear about it! Please leave me a comment and a rating.
Loaded Baked Potato Soup
- 3 large baking potatoes
- 2 tablespoons butter
- 1/4 medium onion chopped
- 2 tablespoons flour
- 2 cup of milk
- 1 cup cream
- 1 cup reduced-sodium chicken broth
- 3 slices crisp bacon crumbled
- 1 1/2 cups shredded Cheddar Cheese
- Pierce potatoes; microwave on HIGH 5 to 8 minutes. Check after 5 minutes for doneness. Time will vary depending on the microwave
- While the potatoes are in the microwave make the broth for the soup. Add the butter and onion to a Dutch oven. Sautee onions over medium heat for 5 to 8 minutes or until the onions are tender.
- Add the flour and blend in.
- Combine the milk, cream, and chicken broth. Slowly add to the onion mixture stirring while you add the liquid.
- Continue to cook until the mixture starts to thicken slightly.
- When the potatoes are cooled slightly remove the peels. Cut the potatoes into chunks and add to the soup.
- With a potato masher, mash the potatoes leaving some of the pieces of potato.
- Add the cheese and stir until it is melted. Add the bacon and stir in. Simmer the soup for 10 to 15 minutes until it is heated through.
- Russet potatoes work well for this recipe.
- Microwave the potatoes instead of baking them to save time.
- Cool the potatoes for a while before peeling them, They will be very hot when they come out of the microwave.
- The longer the soup simmers the thicker it will become.
- If the soup is too thick add additional milk or chicken broth to thin.
This recipe was originally published on October 1, 2011. It has been updated with new content and pictures on February 15, 2021.