Loaded Baked Potato Soup

This Loaded Baked Potato Soup is chunky, hearty, and sprinkled with all your favorite baked potato toppings. It’s perfect for a cool night or anytime you’re jonesing for some comforting homemade soup!

Sometimes the best recipes are created out of necessity. Like this Loaded Baked Potato Soup. I was so ready for spring a few days ago because the weather was finally starting to cooperate. Plus, we had just purchased a new gas grill the day before and were excited to throw some burgers on it.

But of course, Mother Nature had different plans for us on this particular day. It was cold and rainy and I didn’t have much food in the house. But I did have a big bag of potatoes. And a craving for something warm and comforting. And a determination to not let Mother Nature’s indecisiveness get the best of me. I had never made baked potato soup, and I realized there was no better day to attempt it.

So I whipped up this hearty, chunky Loaded Baked Potato Soup and am pleased to report it’s a KEEPER. It’s chock full of tender chunks of potatoes and topped with all the goodies we love on a baked potato, like shredded cheeses, green onions, and bacon. It’s so yummy, the next time someone asks you how you want your baked potato, you’ll simply reply, “In a bowl.”

Loaded Baked Potato Soup

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Author: Erin

Recipe type: Soup

Serves: 10 servings

Ingredients

• 6 large potatoes, peeled and cut into chunks*
• 8 slices bacon
• 1 medium yellow onion, chopped
• ⅔ cup flour
• 6 cups chicken broth
• 2 cups half-and-half
• 2 tsp minced garlic
• 1 tsp Tabasco sauce
• 1 tsp salt
• 1 tsp pepper
• Dried parsley and basil, to taste
• 1 cup shredded Fiesta blend cheese (or cheese of your choice), plus more for garnish
• 5 green onions, sliced

Instructions

1. Put potatoes in a large stockpot and cover with water. Salt water and put on burner over high heat. Boil and cook until potatoes are tender, about 23 minutes. Drain.
2. Meanwhile, cook bacon in a large saucepan over medium-high heat until crispy. Remove slices to a paper towel-lined plate. Chop into bits.
3. In same saucepan, cook onion in bacon drippings over medium-high heat until translucent, about 3 minutes. Remove from heat.
4. Pour onions into stockpot you used for potatoes, along with bacon drippings. Turn heat to medium-high and add flour, whisking well to combine. Pour in chicken broth and allow mixture to boil and thicken, stirring occasionally. Reduce heat to medium-low.
5. Stir in half-and-half, garlic, Tabasco, salt, pepper, dried herbs, and cooked potatoes and cook about 2 minutes, stirring frequently.
6. Stir in bacon bits and green onion, reserving about ¼ cup of each. Stir in shredded cheese. Remove from heat and serve in bowls. Sprinkle each with reserved bacon and green onions and additional shredded cheese.

Notes

*I cut my potatoes into thirds lengthwise and then quartered each third.

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