A loaded baked potato is transformed into a warm, delicious, comforting soup! Made with all the favorite ingredients, bacon, potatoes and cheese, you’ll be glad to ladle up a hearty bowl full! The perfect fall or winter meal hands down.
Original recipe posted: March 2015 | Recipe updated: October 2019
I spent today with my sweet lil’ Sammy. If I could bottle up his cuteness and sell it, I’d be a rich girl. It seems impossible for one little person be sooo enjoyable and cute. I wish kindergarten would never come. Every day I press my thumb on time’s giant pause button until it hurts. Now it’s March. One month closer to school for my baby.
Ok ok, enough of that. Onto delicious food topics. I have been excited to make loaded baked potato soup for a while now, but I had no idea just how delicious it would be. OH MY GOODNESS. I’d venture to say this is my new favorite homemade soup. Every bite is comfort food at its best. I I ate it for four consecutive meals. This yummy comforting dish is quick, easy and beyond delish!
HOW TO MAKE A LARGE POT OF POTATO SOUP
This easy baked potato soup recipe turns out great! I highly recommend it for dinner for your family!
STEP 1 – COOK BACON
Cook 8 strips of bacon in a skillet over medium-high heat until crispy. Remove the cooked bacon, chop it up and set it aside. Drain MOST of the bacon grease from the pan. Leave a little bit in there.
STEP 2 – SAUTE VEGGIES & COOK POTATOES
Reduce the heat to medium. Throw some onion, garlic, salt and pepper into the skillet. Stir that around for 4 minutes or so. Transfer the softened veggies to a Dutch oven or heavy saucepan. Pour in your chicken broth or stock and peeled, cubed uncooked potatoes (approximately 6 medium Russet potatoes)
Bring to a boil and reduce to a simmer. Simmer for 10 minutes, or until potatoes are tender.
STEP 3 – PREPARE A ROUX
In the meantime, using the same delicious, greasy skillet, melt butter over medium heat. Add flour.
Whisk until mixture is smooth and thick.
Add milk.
Continue to whisk for another 4 minutes or so, or until mixture is thick. Add the milk mixture to the Dutch oven.
STEP 4 – PUT TOGETHER CREAMY SOUP
Using an immersion blender or potato masher, reduce the chunkiness of the soup by as much as you’d like. This step is completely optional, as some prefer a chunkier soup with the diced potatoes. I used a potato masher to get rid of the big chunks.
Add bacon, ham and shredded mild or sharp cheddar cheese.
Stir until cheese is melted and soup is warmed through.
HOW TO SERVE YOUR SOUP
Top each bowl with green onions, cheese, sour cream and even extra bacon or ham.
If you enjoy a little spice to your soup, add a light sprinkling of cayenne pepper.
Make your family easy homemade garlic bread to dunk into your soup!
RECIPE TIPS
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Dice your potatoes fairly small so that they cook quickly and can be blended better if you use that method to thicken up your soup.
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For a more creamy soup, substitute the milk with heavy cream or half and half, if you have it on hand.
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To add some vegetables to your soup, thin slice some mushrooms, carrots and celery and add them to the skillet in step 2.
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This soup freezes well and can be saved for another meal. Let it cool completely and place it in an airtight container. Freeze for up to 6 months. When you are ready to enjoy another bowl, place it in the fridge and allow it thaw. Then place it on the stove top and warm over a low temperature until its completely warmed through.
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If you’re more in the mood for a Twice-Baked Potato now that we’ve discussed these yummy ingredients, I’ve got you covered there.
WHAT IS A ROUX
A roux is a simple way to mix flour and fat, like butter, together until it’s smooth and creamy and added to thicken a sauce. It’s often used in creating mac and cheese or in soups and gravies.
SOUPS THAT WARM THE SOUL
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Instant Pot Broccoli Cheese Soup – This is the BEST Broccoli Cheese Soup recipe you will ever taste. Let your Instant Pot create a veggie-packed, cheesy, hearty and comforting dinner that everyone at the table will love. Done in just 20 minutes!
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Instant Pot Ham Bone Soup – Use your leftover ham bone to make this comforting, hearty Ham Bone Soup in your Instant Pot! Pressure cooking this meal allows you to get dinner on the table in less than an hour and it tastes like it has been simmering in a slow cooker all day long. Packed with beans, potatoes and delicious flavor!
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Instant Pot Chicken Tortilla Soup – This Instant Pot Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering.
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Instant Pot White Turkey Chili – White Turkey Chili becomes even MORE delicious when made in an Instant Pot. Packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite! This comfort food is super flavorful and delicious.
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Instant Pot Chicken Noodle Soup – Make a batch of comforting Chicken Noodle Soup in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
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Slow Cooker Chicken Fajita Soup – Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Mix and match vegetables to your liking! Chicken Fajita Soup is great served for family dinner
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Slow Cooker Chicken Wild Rice Soup – Delicious soup does not have to be difficult! This Slow Cooker Chicken Wild Rice Soup tastes like the real deal, but requires half the effort. Creamy, rich, satisfying and filled with texture, this will be a great addition to your dinner rotation!
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Easy Crockpot Meatball Soup – There is NO PREP involved with this Crockpot Meatball Soup. It is easy and so delicious! Great addition to your family dinner rotation.
If you make this recipe, be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
Loaded Bacon Potato Soup
Ingredients
- 8 slices bacon
- 1 yellow onion chopped
- 2-3 cloves garlic minced
- Salt and pepper
- 32 oz. container chicken stock
- 6 medium Russet Potatoes peeled and cut into 1/2-inch cubes
- 4 tbsp. butter
- 1/4 cup flour
- 2 cups milk
- 1 cup chopped ham
- 2 cups shredded cheddar cheese
- Sour cream, green onion slices and extra bacon/ham bits for topping (if desired)
Instructions
- Cook the bacon until crispy in a skillet over medium heat. Remove, chop and set aside. Pour grease from skillet, but don’t clean it out. Add the onion, garlic, salt and pepper to the skillet. Cook, stirring occasionally, until onions are soft and fragrant, approximately 3-4 minutes.
- Add the onion-garlic mixture, along with chicken stock and potato chunks, to a Dutch oven or heavy saucepan. Bring to a boil and reduce to simmering. Simmer for 10 minutes, or until potatoes are tender. Use an immersion blender or potato masher to reduce chunkiness (if desired).
- Melt butter over medium heat in the same skillet. Add flour and whisk until combined. Add milk and continue to whisk until mixture is thick, approximately 3-5 minutes.
- Add the milk mixture to the Dutch oven, along with chopped bacon, ham and cheese. Stir until cheese is melted and soup is warmed through. Serve warm and top with sour cream, extra cheese, bacon bits, ham or green onion slices, if desired of the weekend!
Notes
To add some vegetables to your soup, thin slice some mushrooms, carrots and celery and add them to the skillet in step 2.
This soup freezes well and can be saved for another meal. Let it cool completely and place it in an airtight container. Freeze for up to 6 months. When you are ready to enjoy another bowl, place it in the fridge and allow it thaw. Then place it on the stove top and warm over a low temperature until its completely warmed through.
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