Table of Contents
  1. Why I love this recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other soup recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Loaded Baked Potato Soup Recipe

This creamy soup is a comfort dish ideal for chilly days. It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

Kaleb Wyse standing in front of light gray background with black t-shirt.

Why I love this recipe.

Soup is synonymous with winter weather, but the hard decision is what soup to make. This recipe is both the cozy feeling you want and the flavor you crave. A potato soup can be quick and easy but also can be flavorless and boring. This recipe is quick, easy, and full of the rich potato flavor needed. The base flavor begins with bacon that is cooked. The rendered fat from the bacon is saved to sauté the vegetables. The key is making a rue that will help thicken and give texture to the soup. Potatoes are cooked with the aromatics to keep in all the flavor. Once cooked, half of the potatoes are blended for a rich and smooth soup that is irresistible and perfect on a chilly night.

Large metal stockpot filled with taupe colored baked potato soup with ladle resting against the side.

Everything you’ll need to make this recipe.

  • Potatoes provide body to the soup and flavor. Choose a russet, gold, or good baking potato.
  • Bacon adds the smokey flavor reminiscent of a loaded baked potato.
  • Heavy cream adds to the creamy texture and helps give a rich finish.
  • Cheddar cheese melts into the soup for flavor and can be served on top as a garnish.
White marble surface with all ingredients needed to make baked potato soup including potatoes, onion, celery, bacon, spices, and more.

Here’s how to make this recipe.

  1. Cook the bacon. Slice the bacon into small bits. Place into a cold stockpot, then place on medium heat and cook for 8 to 10 minutes until crisp.
  1. Prepare the aromatics. Dice the onion and celery into small pieces. Once the bacon has finished cooking, remove it and place it on a paper towel, leaving the grease in the pan. Place the onion and celery into the pot with the bacon grease, add salt, then cook for 4 to 6 minutes. Chop the garlic and add to the celery and onion. Cook for 30 to 60 seconds, then stir in the flour. Continue to stir the flour until it begins to clump up and cling to the pan and vegetables, about 1 minute. Stir in the stock and leave to simmer.
  1. Prepare the potatoes. Peel the potatoes. Dice into small, bite-size pieces. Add them to the stock along with sprigs of thyme. Bring it to a boil and cook for 20 to 25 minutes, then lower to a simmer and cover. Take out about half of the potatoes and blend until smooth using an immersion or canister blender. Add back to the pot and remove the sprigs of thyme.
  1. Add the finishing touches. Add in the heavy cream, half of the cheese, and half of the bacon, reserving the rest for garnish. Add black pepper and mix together. Garnish with parsley and celery leaves. If desired, add sour cream, bacon, or cheese to the individual servings.

These pro tips will make this recipe a success.

  • Put the bacon into an unheated pot when cooking. If the pot is cold when the bacon is first added, then the fat from the bacon gets rendered out more easily.
  • If there is not enough bacon grease to fulfill the recipe requirements, supplement with butter. You want a total of 3 tbsp of liquid when beginning to sauté the onion and celery.
  • If the celery has leaves, save them. They hold great flavor and can be used as a garnish when serving.
  • The garlic should be added towards the end of cooking the onion and celery. It cooks quickly, and burning it should be prevented. Otherwise, it can create an unwanted bitter flavor.
Brown bowl filled with baked potato soup with bacon and cheese sprinkled on top with spoon pulling out a serving.

Frequently asked questions about this recipe.

Can this be made vegetarian?

Yes, but the flavor will change. Without the bacon the smokey flavor will be gone. Sauté the vegetables in butter and try adding smoked paprika for more flavor.

What type of potato works best?

A good baking potato is key. Russet or gold potatoes work well.

Do the potatoes have to be peeled?

No, the peels can be left on the potatoes, but know that the floor of the soup will be darker from the blended skins.

How long does this recipe keep after being prepared?

Leftovers should be stored in an airtight container in the refrigerator and will last 7-10 days.

Bowl filled with serving of loaded baked potato soup with bacon and cheese sprinkled on top with rest of toppings on surface.

Watch how to make this recipe.

More soup recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Bowl filled with serving of baked potato soup with spoon in bowl and sprinkled with bacon and cheese.

Loaded Baked Potato Soup

4.84 from 12 votes
This creamy soup is a comfort dish ideal for chilly days. It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

  • 7 slices bacon diced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 tsp kosher salt
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 2 ½ lb potatoes peeled and diced
  • 2 sprigs fresh thyme
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ¾ tsp black pepper

Instructions
 

  • Add the sliced bacon to a cold 8-quart stockpot. Set the stockpot over medium heat and cook the bacon until it is browned and crisp, 8-10 minutes. Once cooked, remove the bacon and place it on a paper towel-lined plate. Measure the bacon fat in the stockpot, return 3 tbsp of bacon fat to the stockpot, or add butter as needed for a total of 3 tbsp.
    7 slices bacon
  • Heat the bacon fat or butter over medium heat and add the diced onion, celery, and kosher salt. Sauté until the onion is soft and translucent, 4-6 minutes. Add the minced garlic, sauté for 1 minute, and add the flour. Stir and cook the flour for 1 minute. Slowly add the chicken stock and whisk until it is smooth. Add the peeled diced potatoes and thyme. Bring the soup to a boil, turn the heat down to a simmer, and cover. Cook until the potatoes are tender, 20-25 minutes.
    1 medium onion, 2 stalks celery, 1 tsp kosher salt, 4 cloves garlic, ¼ cup all-purpose flour, 3 cups chicken stock, 2 ½ lb potatoes, 2 sprigs fresh thyme
  • Once tender, remove about half of the potatoes with some stock. Using an immersion or canister blender, blend the potatoes until they are smooth. Return the blended potatoes to the stock pot. Add the heavy cream, cheddar cheese, black pepper, and cooked bacon. Stir until the cheese is melted and the soup is warmed through, 4-6 minutes.
    1 cup heavy cream, 1 cup shredded cheddar cheese, ¾ tsp black pepper

Notes

Put the bacon into an unheated pot when cooking. If the pot is cold when the bacon is first added, then the fat from the bacon gets rendered out more easily.
If there is not enough bacon grease to fulfill the recipe requirements, supplement with butter. You want a total of 3 tbsp of liquid when beginning to sauté the onion and celery.
If the celery has leaves, save them. They hold great flavor and can be used as a garnish when serving.
The garlic should be added towards the end of cooking the onion and celery. It cooks quickly, and burning it should be prevented. Otherwise, it can create an unwanted bitter flavor.

Nutrition

Serving: 1servingCalories: 566kcal
Course Soup
Cuisine American
Difficulty Easy
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 Comments

  1. 5 stars
    Ohhh myyy!!!!
    The absolute very best. Didn’t change a thing, why would I?!??
    Another keeper from your amazing creations
    Thank you, definitely put love on our table tonight.

  2. 5 stars
    This was incredible! It is the first time I ever made potato soup and it came out wonderfully! Thanks for doing great videos also that you can follow along with while cooking! Great soup!

  3. 3 stars
    I made this today (new years day) and feel like the recipe needs 12-16 oz of bacon and double the cheese measurements to bring it to the next level. I also added a full carton of broth.

  4. 5 stars
    My goodness! This soup is delicious! I don’t have an immersion blender (yet), so I put the potatoes into a bowl and used my hand mixer. It paired perfectly with the ham I baked today. Thanks for the recipe and Happy New Year!

  5. 5 stars
    Delicious! Definitely a “go to” potato soup. My college kids and their friends loved it. Served with side salad and it was plenty.
    Later this week (for leftovers) I’m going to add chicken and carrots/peas for a potato chowder.
    Next time I will use a little less flour or fewer potatoes. It thickened up very quick.
    Thanks for the step by step!

  6. 5 stars
    Made your loaded potato soup! DELISH. Only changed one thing, I used a masher in the pot instead of pulling potatoes out to blend. Still had bits of potato but it did thicken more and became nice and creamy after adding the final ingredients. It was awesome! Thank you!

  7. 5 stars
    Made this for a friend and I on a cold winter evening. It was delicious and easy too. Paired it with a grilled cheese and a glass of wine. Comfort food at its best!!

  8. 5 stars
    The best potato soup recipe! I only changed not adding in the bacon. I saved it to put on top. Perfect flavors. Delicious! Thanks for sharing this !