Try this easy and creamy loaded baked potato soup recipe! Creamy and rich soup loaded with potatoes, bacon, gooey cheese and freshly chopped greens. This homemade potato soup is pure comfort food!
Chillier weather calls for soups, like the classic creamy chicken noodle soup!
LOADED BAKED POTATO SOUP RECIPE
Nothing beats a big bowl of this cheesy potato soup topped with sour cream, bacon and greens! Not only is this hearty baked potato soup delicious, but it is an easy one pot soup that is perfect for busy weeknights. This easy potato soup is thick, creamy and loaded with potatoes, cheese and bacon. If you love soups and baked potatoes, then you need to give loaded potato soup a try!
WHAT YOU NEED-
- Bacon– You can’t have a cheesy loaded baked potato soup without crispy bacon! Be sure to use regular pork bacon for the best results. You can leave the bacon out to keep it vegetarian or healthier.
- Onion– Either red onion, yellow onion or cooking onion can be used. The caramelized onions add so much additional flavor to this easy potato soup.
- Garlic– You want to use freshly minced garlic for the best results, but jarred minced garlic can also be used.
- Flour– Adding all purpose flour to the soup is what helps you get thick and creamy loaded potato soup.
- Broth– You can use either chicken or vegetable broth. Chicken bouillon can be used instead, just mix it with water! Chicken stock can be used instead.
- Milk– This recipe calls for whole milk. You can use half and half creamer for a creamier soup.
- Potatoes– Either russet potatoes, gold potatoes, or even red potatoes can be used, but for the best results I recommend that you use russet potatoes.
- Flavor– To season this soup, this recipe calls for salt, pepper, and garlic powder. You can also add any of your other favorite seasonings.
- Cheese– For this cheesy potato soup, you can use your favorite shredded cheese. Shredded cheese like Colby jack cheese, mild cheddar, taco blend or even mozzarella cheese can be used.
- Sour Cream– Adding a bit of sour cream to the baked potato soup gives you extra creaminess. You can swap the sour cream for Greek yogurt!
- Greens– For added flavors, use freshly chopped green onions or chives for the perfect bowl of baked potato soup.
HOW TO MAKE POTATO SOUP
Have this creamy potato soup ready in no time, a simple and easy one pot soup recipe!
- In a large pot or Dutch oven, cook the chopped bacon until crispy and golden. Remove bacon and set aside. Remove all but 1-2 tablespoons of grease.
- Sauté the onions in the pot until tender and caramelized. Add garlic and cook until fragrant.
- Add flour to the pot and mix to combine. Pour in the liquids and mix until smooth.
- Bring it to a light boil and then add cubed potatoes and seasonings and cook until potatoes are tender and cooked through.
- With a potato masher, mash the potatoes. (You can mash the potatoes completely or leave them as-is, based on desired preference.)
- With a potato masher, mash the potatoes just a bit to have some mashed and some chunks. (You can mash the potatoes completely or leave some chunks, based on desired preference.)
- Turn off heat and mix in the sour cream, cheese, bacon, and green onions. (Reserve some bacon, greens and cheese for toppings.)
- Serve immediately, topping each bowl with additional greens, bacon and cheese
| Serve this potato soup with garlic bread or cheesy bread! LINK |
CROCKPOT POTATO SOUP
The best thing about this loaded baked potato soup recipe is that it can be made in the crockpot!
- In a skillet, sauté the chopped bacon on medium high heat for about 4-5 minutes, until crispy and golden. Remove cooked bacon from the skillet and transfer it to a paper towel lined bowl.
- Carefully discard the bacon grease, leaving about 1-2 Tbsp for sautéing.
- Sauté the chopped onions in the bacon grease for 3-4 minutes, until caramelized. Add minced garlic and sauté until fragrant, for about 1 minute.
- Add the cubed potatoes, cooked bacon, caramelized onions, seasonings and chicken broth to the slow cooker bowl. (Leave some bacon for topping.)
- Cook on high for 3-4 hours or on low for 6-8 hours, until the potatoes are tender and cooked through.
- In a small bowl, whisk together flour and milk until smooth.
- Once the potatoes are cooked, pour in the milk mixture and mix to combine. Cover and cook for an additional 30 minutes, until soup thickens.
- Lightly mash some of the potatoes and stir in cream cheese , cheddar cheese, and green onions.
- Serve hot with additional toppings.
QUESTIONS YOU MIGHT HAVE:
If you want a thicker potato soup, just add more flour!
No, peeling or not peeling the potatoes is based on personal preferences. If you don’t care for the texture of the skin, then I recommend that you peel the potatoes.
The flavors of the bacon are vital for delicious potato soup. But you can totally leave it out if you can’t have bacon, just sauté the onions on butter or oil.
To fix bland potato soup, simply add more seasonings, starting with salt. Potatoes love to absorb salt, so don’t be afraid to add more. Taste the soup as it is cooked and adjust to desired taste.
Once the potato soup is cool, store the soup in the fridge for 4-5 days.
To enjoy leftovers, ladle into a bowl and reheat in the microwave or in a saucepan on the stove. I don’t recommend that you reheat the whole pot of soup unless all of it is eaten. Constantly reheating the entire soup will make it go bad faster.
MORE POTATO RECIPES-
If you love potatoes, then give these other delicious potato recipes a try:
Easy Loaded Baked Potato Soup Recipe
Ingredients
- 8 oz bacon chopped
- 1 cup medium onion finely chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth 4 cups
- 2 cups water?
- 2 1/2 cups whole milk
- 2 lbs russet potatoes diced
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 1 1/2 cups mild cheddar cheese shredded
- 3/4 cup sour cream
- 2-3 Tbsp green onion or chives finely chopped
Instructions
- In a large pot or Dutch oven, add the chopped bacon and cook over medium heat until golden and crispy, about 5-6 minutes.
- Once the bacon is cooked, remove from the pot and transfer to a paper towel lined bowl, set aside. Scoop out and discard the bacon grease, leaving about 2 Tbsp of bacon grease in the pot.
- Add the chopped onion to the pot and sauté on medium high heat until caramelized and tender, about 3-4 minutes. Add minced garlic and cook until fragrant, for about 1 minute.
- Add the flour to the onions and mix until combined. Pour in the chicken broth, water, and whole milk and whisk until smooth.
- Cook on medium high heat, bring to a light boil. Add the cubed potatoes, salt, garlic powder, and pepper and bring to a boil again.
- Once the soup is boiling, turn down to medium low heat and cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
- With a potato masher, mash the potatoes just a bit to have some mashed and some chunks. (You can mash the potatoes completely or leave them as-is, based on desired preference.)
- Turn off the heat and stir in the sour cream, cheddar cheese, chopped greens and the cooked bacon. (Reserve some bacon, greens and cheese for toppings.)
- Serve immediately, topping each bowl with additional greens, bacon and cheese.
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