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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.
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.
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.
Here’s how to make this recipe.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions about this recipe.
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.
A good baking potato is key. Russet or gold potatoes work well.
No, the peels can be left on the potatoes, but know that the floor of the soup will be darker from the blended skins.
Leftovers should be stored in an airtight container in the refrigerator and will last 7-10 days.
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Loaded Baked Potato Soup
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 freshly ground 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 freshly ground black pepper
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
After watching at least 15 different videos and reviewing countless recipes online, I settled on your version of baked potato soup and it definitely did not disappoint. I think sautéing the onions, celery, and garlic in the bacon grease makes all the difference in the world and adds so much flavor. I normally add sour cream as a topper to potato soup but there was absolutely no need for it whatsoever. I only wish I would have diced up a few more potatoes, but it was fabulous nonetheless. Thank you for sharing this wonderful recipe! I will certainly be making this for my family again soon.
Can I substitute buttermilk for the milk and cream, thank you, Jennifer from Oakville Ontario Canada”