The Best Creamy Loaded Baked Potato Soup

When it comes to soup, this recipe should represent the Fall season. As someone who adores loaded baked potatoes, it just makes sense to turn it into a creamy, full-bodied soup. It is just a few ingredients and is on the easy side of soup making.

First you want to dice your vegetables. I like prepping all of my ingredients in advance. Dice your onion, carrot, and celery and set aside. In a large soup pot, cook your bacon. You want it to be golden and crispy.

When the bacon is finished, set on paper towels to drain the fat. To the bacon fat, add your diced vegetables. I find this adds the perfect saltiness to the soup. Grate in some garlic and let it sauté. Next, add 6 cups of chicken broth. Then add 2 peeled and diced russet potatoes. Finally, add sprigs of thyme, rosemary, and sage.

Simmer for about an hour or until the potatoes are tender. Once tender use an immersion blender or regular blender to blend the soup. If it is too thick, add 1/4 cup of heavy cream. To serve, saddle into a bowl. Add the crumbled bacon, a dollop of sour cream, cheddar cheese, salt, pepper, and chines. Enjoy!

The Best Creamy Loaded Baked Potato Soup

This creamy loaded baked potato soup is the ultimate comfort food! Packed with tender russet potatoes, crispy bacon, and rich cheese, it’s everything you love about a loaded baked potato in a warm, hearty soup. Simple ingredients, big flavors, and perfect for chilly nights!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course, Soup

Cuisine American, comfort food

Servings 4

Equipment

• Large Soup Pot
• Immersion Blender (or regular blender)
• Cutting Board & Sharp Knife
• Wooden Spoon

Ingredients

  

For the Soup:

• 2 russet potatoes peeled and diced
• 1 large carrot diced
• 2 small celery stalks diced
• ½ white onion diced
• 2 cloves garlic grated
• 6 cups chicken broth
• 4 strips bacon cooked and crumbled
• ¼ – ⅓ cup heavy cream
• ½ tbsp salt

Optional Toppings:

• Cheddar cheese shredded
• Sour cream
• Black pepper
• Green onion or chives chopped

Instructions

 

Prep the Ingredients

• Peel and dice the potatoes, carrot, celery, and onion.
• Grate the garlic and set everything aside.

Cook the Bacon

• In a large soup pot over medium heat, cook the bacon until crispy.
• Remove the bacon and drain on a paper towel. Save some of the bacon grease in the pot for extra flavor.

Sauté the Vegetables

• Add the diced carrot, onion, and celery to the pot with the bacon grease.
• Sauté for 1-2 minutes, then grate in the garlic and stir.

Simmer the Soup

• Pour in the chicken broth and add the diced potatoes.
• Toss in thyme, rosemary, and sage sprigs for extra flavor.
• Simmer on low heat for 1 hour, until the potatoes are tender.

Blend Until Creamy

• Use an immersion blender (or transfer to a regular blender) and blend until smooth.
• Stir in ¼-⅓ cup heavy cream to make it extra creamy.
• If the soup is too thick, add ¼ cup broth or water at a time until you reach the desired consistency.

Serve and Garnish

• Ladle the soup into bowls.
• Top with crispy bacon, shredded cheese, sour cream, and green onions.
• Serve warm and enjoy!

Keyword creamy potato soup, fall soup, Loaded potato soup

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