Loaded Baked Potato Soup
Loaded baked potato meets comforting creamy soup. This Loaded Baked Potato Soup is a bowl of pure comfort food, and it’s sure to keep you warm on cold winter nights!
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It always shocks me how long it takes to bake a potato. I feel like it should be ready in 25-30 minutes, but nope. One of those large potatoes can take upwards of 90 minutes. 90 minutes! Don’t get me wrong. I love a good loaded baked potato for dinner, and we make ’em on occasion around here (typically during the winter). However, I do have to plan ahead on baked potato days. If I forget to plan ahead? Then say hello to this Loaded Baked Potato Soup!
Loaded Baked Potato Soup
Loaded Baked Potato SoupThis Loaded Baked Potato Soup features all of the delicious flavors of a loaded ‘tater…except it’s done in about 30 minutes. The key is chopping those potatoes into smaller cubes so they cook quickly. Talk about a delicious and comforting meal on a cold winter night! The soup itself is quite tasty, but let’s be real…the toppings are the best part. Shredded cheddar cheese, bacon (mmm…bacon!), chives, sour cream. All of the things that make a baked potato delicious…just in soup form.
As we leave the holidays in the rear view mirror and march off into the coldest months of the year, it can be challenging. The days are short, the nights are long and there is often more than enough snow to go around. That’s where comfort food comes into the picture. This soup will warm your belly and put a smile on your face. #PinkySwear There’s a reason why January is National Soup Month!
Which type of potato?
Which type of potato?So which type of potato is best for this soup? I personally prefer Yukon Gold here. Yukons have a nice buttery flavor, and their texture is great for mashed potatoes. In many ways, this soup is similar to mashed potatoes since it gets pureed once the potatoes are cooked. I have used Russetts for this soup, and they were good. However, given my choice, I’ll turn to Yukon Gold. I do not recommend red potatoes for this soup, though. Red potatoes are great for potato salad, but they don’t blend as well in mashed potatoes or soup form.
If you’re looking for a deliciously hearty meal, then I highly recommend this soup! I opted for the classic toppings here, but the options are endless. Try adding some chopped ham in there. Or get crazy and saute up some shrimp! Heck, I bet some crisped up pulled pork or chopped brisket would be great on top of this soup, too. If you can imagine it on top of a baked potato, then chances are it would go well in this soup, too. So have fun and stay warm! Cheers, friends!
Did you make this Loaded Baked Potato Soup at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty soup recipes? Check out these other favorites, too:
Slow Cooker Chicken and Dumplings
French Onion Soup
Chicken Pot Pie Soup
Healthy Spinach Artichoke Soup
Lasagna Soup
Loaded Baked Potato Soup
Ingredients
- 8 oz. thick-cut bacon
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 tsp minced garlic
- 2 pounds Yukon gold potatoes scrubbed, peeled and diced
- 1½ tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cups low-sodium chicken stock
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup half-and-half
- 4 oz. cream cheese
- ½ cup sour cream
- 1 Tbsp minced chives
- {for topping} grated cheddar cheese
- {for topping} additional chives
Instructions
- Using a large skillet, cook bacon until crispy; crumble and set aside.
- Using a large stock pot or Dutch oven, add olive oil and place over medium heat. Once hot, add onions and cook, stirring occasionally, for 5-6 minutes or until onions have softened.
- Add garlic; continue cooking for 1-2 more minutes, stirring occasionally.
- Add diced potatoes, oregano, salt, pepper and half of the crumbled bacon; stir until well combined.
- Add chicken stock and increase heat to medium-high. Cook for 12- 15 minutes, or until potatoes can be easily pierced with a fork.
- Meanwhile (while potatoes are cooking), add butter to a medium skillet and place over medium heat. Once melted, gradually whisk in the flour until smooth. Add half-and-half and reduce heat to medium-low. Let simmer for 3-4 minutes, stirring often, or until mixture begins to thicken noticeably.
- Transfer half-and-half mixture into pot with the potatoes; stir until well combined.
- Using an immersion blender, puree soup until mostly smooth. (Note: I like to leave a few larger chunks of potatoes in this soup.)
- Add cream cheese, sour cream and chives; stir until cream cheese has melted and soup is smooth. (Note: If necessary, add a bit more chicken stock to thin soup.)
- Prior to serving, garnish with remaining crumbled bacon along with grated cheddar cheese and additional chives.
David, that is a bowl of pure carb heaven you’ve made there. I love loaded potato soup, but I’ve not made it. When we lived in the US and I was on the road, I loved to stop at a certain chain restaurant and have there a bottomless bowl of baked potato soup and salad.
Now, all I can think about is a bowl of loaded baked potato soup. Now, if it would only snow here. Please send some our way.
FYI, I’ve been doing baked potatoes in my Instant Pot lately with great success.
Bottomless baked potato soup? Now that is something I can get on board with! Although I’d probably have to curl up and take a nap shortly thereafter. 🙂 This baked potato soup is delicious and comforting in the best way possible. I highly recommend it!
And thanks for the tip on the baked potato in the Instant Pot. Now I just need to get me one of those contraptions. Haha!
Mmmmmmmm this is really lovely. And I do love a good baked potato, so I’d love this soup. I like that you added cream cheese and sour cream. Great choices. And, the bacon, of course!
I went with the classic toppings here because, well, you can’t go wrong with bacon, cheese and sour cream! This soup is like a hug in a bowl, Mimi. It’s so good! 🙂
Haha – YES.
I often crave baked potatoes and ALWAYS forget how long they take.
I love potato soup, so I love what you have done here. Delicious, my friend!
I always do that, Alexandra! I’m like “Let’s make baked potatoes for dinner. Nice and simple.” Except I forget how long the darn things take to bake! This soup tastes just like a baked potato…and it’s perfect for the colder times of the year. Thanks so much! 🙂
It really does seem like it takes forever for potatoes to bake. This comforting soup is a great way to enjoy one of my favorite ways to eat a baked potato – with ALL the toppings!
Have a wonderful weekend, David!
Yes! I love baked potato soup, but the key is ALL the toppings. And then add more bacon. 🙂 Thanks so much, Marissa!
You are so right! A regular old baked potato takes forever to cook! This soup is a perfect alternative because it’s got all those amazing toppings. That’s what really makes a baked potato great – the toppings! Perfect with a soup! 🙂
I couldn’t agree more, Kathy! Baked potato soup is delicious in its own right, but the toppings take it to a whole new level. Especially the bacon. Because, well, bacon. 🙂
You’re sure bringing out lots of delicious comfort foods at the moment David. I love it! And I love the fact that with this recipe I can enjoy baked potatoes in much less time and in soup form. Can’t wait to try this!
To be fair, we roll with the comfort food all year long here, Neil. But winter is full-on comfort food season! Soups have been a favorite on the menu here lately, and this baked potato soup is filling and delicious…just what I’m looking for in a bowl of soup. 🙂
its always been delightful to see your recipes i was a daily watcher but because of my busy schedule i check out every wek and i tried every of your recipe on weekends thanks for the reason i get compliments every weekend lol. gonna try this one tomorrow look so yumm!
Thanks so much, Mary! I hope you enjoy this one as much as we do! 🙂
I could totally go for a big ol’ bowl of this over a regular baked potato any day! Loaded indeed, my friend! I didn’t know that January was National Soup Month…so even more of an excuse to enjoy soup (which I LOVE). Pile on those toppings 😉 Shrimp sounds like a yummy one too!
We’ve been on a serious soup kick here lately, Dawn. Not only is it helping us counter the added holiday calories (no regrets!), but the soups are just so filling and tasty, too. This baked potato version is a favorite for sure! Also, I think I need that shrimp to happen. 🙂 Hope you’re staying warm, my friend!
Loaded baked potato soup sounds like just the soup to warm me up in this cold weather. It sounds delicious.
Oh, this loaded baked potato soup is the very definition of cold weather comfort food, Dawn! It’s SO good. 🙂
I’m looking for a soup recipe that uses what I have and I think this is it. I have never had loaded potato soup but I think this will be just perfect. It’s not cold at all in Australia but I still love a bowl of soup…..I know, it’s strange!
This soup recipe is SO good, Marcellina! And as you noted, you likely already have everything you need. I know the seasons are opposite down there right now, but like you I still enjoy a good bowl of soup even in the summer. I highly recommend putting this one on the menu! 🙂
yum yum david. i make a very similar soup to this, and it is delicious. you really can’t go wrong with potatoes and bacon and cheese!
I totally agree, Sherry! The classic flavors here keep you coming back…although I really want to try this with some different toppings like grilled shrimp or perhaps chopped smoked brisket. Yum!
David – I make a version of this soup all of the time. My difference is that I cook the bacon in the dutch oven so I can then cook down the onions in some leftover bacon fat. I’ll have to check out more recipes around here. Looks good!
Ah – now that is pure genius! Why didn’t I think about cooking the onions in leftover bacon fat. Next time, next time. It was great meeting you, Ted. Good curling, good food, good times. Don’t be a stranger if you have other ideas/thoughts. It’s always fun to connect with other folks who like food!
Such a delicious bowl of comfort. Love that you chose Yukon potatoes. They are buttery, indeed, and are my favorite variety. Perfect in this beautiful, creamy soup. 🙂 ~Valentina
Yukons really are the best potato for this type of recipe. They bring such a creamy, buttery flavor instead of being chunky and thick. I’m all about the soups lately, and this one is packed with flavor! Thanks, Valentina!