Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe

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Carrie Dial


Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

★★★★★ 1 vote
1 Hr
1 Hr


1 lb
bacon, roughly chopped
1 medium
yellow onions, diced
1 large
carrot peeled and diced
3/4 c
diced celery
4 large
russet potatoes, diced
1/4 c
2 c
chicken stock
course salt to taste
4 c
heavy whipping cream
garnishs , chopped chives, bacon bits, sour cream, cheddar and monterery jack cheese.


1In a 6-8 quart stockpot over medium heat, fry bacon until crisp.
2Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat , cook onions, carrots and celery until the onion s are translucent. Add Potatoes and cook for 4 minutes, stirring occasionally.
3Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 min. Add chicken stock and half of the bacon. Season with salt and pepper.
4Over medium to high heat , bring the soup to a simmer and cook for 25 min. or until the potatoes are soft. mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 min.
5Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6Season to taste, and garnish with toppings.

About Loaded Baked Potato Soup

Course/Dish: Cream Soups, Other Soups
Hashtags: #potato, #baked