Nothing is better on a cold evening than fully loaded baked potato soup. This is THE BEST loaded baked potato soup out there. It is very similar to the "perfect potato soup" recipe by the Pioneer Woman, however this one is FULL of yummy crisp bacon and is sure to satisfy your craving for creamy, cheesy bacon-y potato soup!
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You are either going to love me or hate me. This recipe for THE BEST loaded baked potato soup is really the best one you will find out there! Maybe not the healthiest, but it is SOOOOOOOOOOOOOOOOO delicious!
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Partly creamy yet with tender potato pieces left in the soup, easy loaded baked potato soup is cooked to perfection and topped with all of your favorite baked potato toppings. This is such a perfect soup for a cold winter's night!
🥘 Ingredients
What are the ingredients for baked potato soup?
- 7-8 medium sized russet potatoes
- onion
- celery
- carrots
- bacon
- flour
- half and half (you can substitute whole milk)
- chicken stock
- butter
- salt
- pepper
- cayenne pepper powder
What toppings are the best toppings to use?
Well? What do you like to eat on your loaded baked potatoes? This is what I have: shredded cheddar, green onions, bacon, and sour cream. Gotta have alot of bacon!
🔪 Instructions
How to make loaded baked potato soup:
Take a pound of bacon, you can use either thick cut or regular bacon, and cut it into bite sized pieces. In a Dutch oven, fry the bacon pieces until crispy. Remove with a slotted spoon, reserving the bacon grease in the pan.
I recommend an enamel Dutch oven like this one.
While the bacon is frying, dice the onion and celery into small pieces. With a grater, shred the carrots. Remove the bacon from the pan. After removing the bacon from the Dutch oven, add 1 Tbs of butter and sauté the chopped vegetables, along with the spices for several minutes, until they soften and become more clear.
Add a small amount of the chicken stock to deglaze the pan with a whisk, make sure to scrape the bottom of the pan getting all of the bacon bits off. There is so much flavor there, you don't want to lose any of it.
Slowly add the rest of the chicken stock, water and the potatoes.
Simmer on medium heat for 25-30 minutes or until potatoes are soft. With an immersion blender, blend the soup moderately just to thicken it up. You still want some good potato chunks though. Don't puree the soup, just blend a little.
If you don't have an immersion blender yet, you need one!! This is the top selling one on Amazon, and I highly recommend it!
Add the half and half along with ½ of the cooked bacon, reserving the other half for topping the soup. Let the soup simmer for another 5 minutes. Prepare all of the toppings.
Serve the soup in bowls, and allow your guests to put the toppings they desire onto their soup. Enjoy!
🍽 Equipment
Shop kitchen items in this recipe
Check out these other popular recipes from A Pinch Of Adventure
- Gluten Free Spicy Chicken Soup with Masa Dumplings
- Vegan Lentil Soup with Swiss Chard and Potatoes
- Lebanese Meat Pies
- Lebanese Pita Bread
- Stuffed bell peppers Lebanese style
📖 Recipe
Loaded Baked Potato Soup
Ingredients
- 8 Russet Potatoes diced into bite size pieces
- 2 cups Chicken Stock
- 6 cups Water
- 1 ½ cups Half and Half
- 1 lb. Bacon
- 1 tablespoon Butter
- 1 Onion
- 2 Carrots Grated
- 2 stalks Celery
- 2 teas Salt
- 1 teas Pepper
- ¼ teas Cayenne pepper powder
Toppings
- 1 cup Cheddar Cheese Freshly shredded
- sour cream
- 1 bunch Green onions chopped
- Cooked Bacon ½ lb of the reserved bacon
Instructions
- Cut bacon into bit sized pieces and fry them in the Dutch oven
- When crispy, remove the bacon from the pan onto a paper towel, reserving the bacon grease in the Dutch oven
- Chop all of the vegetable up into bite size pieces, and grate the carrots
- Add 1 tablespoon of butter to the Dutch oven at medium heat
- Add the carrots, celery, onions and spices to the Dutch oven and sauté until vegetables are tender and translucent (about 5 minutes).
- Add a small amount (about ¼ cup) of chicken stock to the Dutch oven to deglaze the pan, scraping the bottom of the pan to get all of the bacon bits up.
- Add the rest of the chicken stock, water and potatoes and simmer on medium heat for 30-35 minutes or until potatoes are tender
- With an immersion blender, carefully blend the soup just a little. You want it to thicken up, but you still want good potato pieces left in it as well. Don't puree it!
- Add the half and half and let it simmer for another 5 minutes
- Add half of the cooked bacon
- Prepare the toppings
- Serve the soup and allow your guests to add their own toppings. YUM!
Lauren
This looks so good!!! I love creamy soups can't wait to try this.