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Loaded Bacon Potato Soup Recipe

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.
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Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 495.27kcal
Author: Megan Porta


  • 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)


  • 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!


  • 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.
  • For a more creamy soup, substitute the milk with heavy cream or half and half, if you have it on hand.
  • 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.


Calories: 495.27kcal | Carbohydrates: 41.73g | Protein: 26.59g | Fat: 24.56g | Saturated Fat: 12.15g | Cholesterol: 83.84mg | Sodium: 1057.97mg | Fiber: 3.55g | Sugar: 7.46g
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