Loaded Baked Potato Soup • Hip Foodie Mom


Loaded Baked Potato Soup! Filled with potato chunks, creamy goodness and topped with cheddar cheese, bacon bits and green onions, this soup is so satisfying and delicious!

My kids and I love potatoes. Fried, baked, grated, mashed or in a soup, we’ll eat them any ole way. This is my oldest, Phoebe’s, go-to order whenever we go out and if they have soup on the menu. Baked potato soup (and look and potato) is her favorite. Ironically- and I’m not sure I will ever understand this but- she doesn’t like hash browns. Huh?

Loaded Baked Potato Soup

In addition to liking potatoes, we also all love bread. Probably too much. I went to our favorite local bakery and loaded up on the delicious bread this weekend. When I was at Wegman’s I had the idea to make bread bowls for the soup so I grabbed even more bread (needed smaller round loaves) there.

Sourdough, garlic Tuscan, Italian or any small to medium sized round bread loaves will work for this. Just use whatever you can find, and of course you can skip the bread bowl altogether and just enjoy the soup in a bowl or big mug! 

Loaded Baked Potato Soup

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Appetizer or Main

Cuisine: American

Keyword: Baked Potato soup, loaded baked potato, loaded baked potato soup, potato soup

Servings: 6

Ingredients

  • 6 strips bacon chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion chopped fine
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2.5 to 3 lbs. gold and Russet potatoes* only peel the Russet potatoes; cubed
  • 4 to 5 cups chicken stock
  • 2 cups milk any kind
  • 2/3 cup heavy cream
  • 1 tablespoon Worcestershire sauce** optional
  • salt and pepper to taste
  • Serve in heated round bread bowl (sourdough, Italian, garlic Tuscan etc) optional
  • sour cream, shredded cheddar cheese, diced chives or diced green onions for garnish

Instructions

  • Using a Dutch oven or large pot over medium high heat, cook the bacon until all browned and crisp. Remove onto a paper towel lined plate and set aside. Into the same pot with the bacon fat, add the butter and onions and cook until tender, for about 3 to 5 minutes. Add the garlic and cook until fragrant, for about 30 seconds.

  • Sprinkle the flour over the onions and stir until smooth. Add in the potatoes, chicken stock, milk, heavy cream, Worcestershire sauce and season with salt and pepper. Stir together and bring to a boil. When boiling, lower the heat, cover slightly with a lid and let simmer for about 15 minutes over low heat.

  • Check the potatoes to ensure they are done with a fork and using an immersion blender, blend the soup. I like to leave my potato soup pretty chunky so I leave lots of potato chunks in there. For a smoother soup, simply pour all of the soup into a blender for best results. Taste and season with salt and pepper if needed.

  • To serve: if wanting to serve in a bread bowl, heat the bread in the oven and carefully slice off the top. Remove the top part of the bread bowl and remove the inner bread as well. Ladle the soup into the bread bowl and garnish with sour cream, shredded cheddar cheese, the bacon bits, and the diced chives or diced green onions. Enjoy while hot!

Notes

*I like to leave the skins on the potatoes. You can peel the Russet potatoes but I highly recommend not peeling the gold potatoes.
**Added for flavor

More of Our Favorite Soup Recipes

Leek Potato Soup

Roasted Red Bell Pepper Soup

Pumpkin Sage Soup

Chinese Egg Drop Soup

Leek Potato and Fennel Soup

Minestrone Soup

Tomato Soup

Turmeric Chicken Soup

Homemade Chicken Noodle Soup

White Bean Chicken Chili Soup

Italian Wedding Soup

Instant Pot Pasta e Fagioli

and more!



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