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Loaded Baked Potato Soup

ByAmber Brady On Updated
30 Comments

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Recipe
5 from 6 ratings
Loaded Baked Potato Soup

I am pretty sure most people have a variation of this soup up their sleeves, or I guess in their recipe stash, but this soup has got to be shared with the whole world. It’s sinful, I won’t lie, but that’s what makes it so, so good!

Loaded Baked Potato Soup

Growing up, when my mom cooked bacon, she would save the bacon fat in the fridge & we would use it to cook our eggs in anytime we had egg sandwiches for breakfast. Those were the BEST egg sandwiches EVER.

Loaded Baked Potato Soup

This soup has the same concept. You render down the fat off of the bacon, making the bacon nice & crisp. Then use some of the fat to cook your onion & garlic in, cook it down a little bit, add flour & form a roux, then add your broth & potatoes to simmer slowly. Finish it off with some half & half, cheese & green onions.

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Those flavors have plenty of time to marry together well to make a chunky potato, meaty bacon, cheesy, creamy soup. Heaven in a bowl I say. Make this TODAY!!!

Loaded Baked Potato Soup
5 from 6 ratings

Loaded Baked Potato Soup

Created by Amber Brady
Yields6 Servings

Ingredients

  • 12 oz package of bacon, (about 10 strips)
  • 1 cup diced onion
  • 1 tsp minced garlic
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 6 small russet potatoes, peeled & cut into half-inch cubes
  • 1 cup half & half
  • 1 cup medium cheddar cheese
  • 4 green onions, sliced
  • Salt & Pepper, to taste

Instructions
 

  • In a large stock pot, either dice the bacon & cook it, or cook it in strips & dice it; drain off the fat & SAVE IT. Let bacon rest on a paper towel.
  • Using 4 TBSP of the bacon fat, saute the onion & garlic for 5-10 minutes or until translucent. Add the flour to form a roux. Let it cook for 1-2 minutes.
  • Add chicken broth & russet potatoes. Allow to simmer for 25-30 minutes, until the potatoes are tender.
  • Add half & half, cheddar cheese, green onions, half of the bacon bits & season with salt & pepper to taste. Allow to simmer an additional 5 minutes to heat through.
  • Serve soup topped with extra bacon, cheese, & green onions. Savor every bite 🙂

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Recipe adapted from Everyday Food Challenge

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

5 from 6 votes (5 ratings without comment)

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30 Comments

  1. 5 stars
    Most requested meal for all my kids!

    Reply
    1. Amber | Dessert Now Dinner Later says:

      Awesome! Our kids love this one too!

      Reply

  2. I make this soup in the crock pot – 8 hours on low or 4 hours on high. I also mash the potatoes a little before adding the cheese and milk.

    Reply
  3. Andy Mosele says:

    After eating this soup my Grandaughters said “ Mom can we have the leftover soup for breakfast “! Mom said “ What ? “ Grandaughter said “ well sometimes you serve breakfast for dinner so why can’t we have dinner for breakfast !” They love the soup !

    Reply

    1. Wow! Now that’s a success! Haha. Thanks for your comment Andy!

      Reply

  4. Just Made This & It Was Greeeeeeat!
    I Have A 7 month Old Who Wants To Try Everything We Eat, So I Left Out The Bacon & Cheese Sauted The Onions & Garlic In Olive Oil, & Oh My :p 🙂 DELICOUS I’m Sure My Hubby Will Be Pleased Since He’s Been Asking For Potato Soup Like At The Restaurants ! Thank You For Sharing This Recipe!

    Reply

    1. Hi Jackie! Our babies must be about the same age. My little guy is 7 months, turning 8 months old this week, and he is the same way! Grunts until I let him taste my food. Haha! So glad you adjusted it to meet your family’s needs and enjoyed it! That’s wonderful news! Thanks for your comment!

      Reply
  5. Pingback: Top 10 Soup Recipes & Tasty Tuesday Link Party
  6. Tiffany Diggs says:

    I made this for dinner and there were no leftovers!!!

    Reply

    1. That’s awesome! It is one of our favorites!

      Reply

  7. Just made this tonight as we got a little cold snap in FL. 🙂 it was oh so yummy!

    Reply

  8. Made this tonight. Yummy! I needed a bit more stock, and actually used my immersion blender to puree most of the potatoes. It was good, simple, and filling! Can’t wait for leftovers tomorrow. Anything with bacon and especially onions cooked in bacon fat HAS to be delicious!!!

    Reply

    1. It would be tricky. You would still need to brown & crumble your bacon separately from the rest of the soup steps. Omit the flour & bacon grease. It might not be as thick as what I have pictured, but 6 to 8 hours on low should work. Then add the crumbled bacon & green onions just before serving. You can also use heavy cream instead of half & half to keep it thick & creamy.

      Reply

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