Loaded Baked Potato Soup Recipe

Loaded baked potato soup makes a warm, comforting potato soup recipe. Made with baked potatoes blended into a creamy soup and topped with your potato bar favorites! 

Loaded Baked Potato Soup Recipe from addapinch.com

Potato soup. Just the name alone makes me go, “ummmmmmm!”

Hearty, warming, and oh so very comforting. It is one of my favorites to turn to during cooler months. Like yesterday when the weather turned colder and we were faced with a wintry mix of sleet and rain during lunch time. I knew it would be just the thing to warm us all up from being out and about getting things prepped around the farm before the bad weather set in.

Since this potato soup recipe utilizes pre-cooking your potatoes , you can have this soup on the table and ready for supper in 20 minutes. That makes it a sure-fire winner on busy weeknights when everyone is starving as soon as they walk through the door from Scouts, after school activities or work or for a body warming lunch on days like yesterday.

If you would like to use this recipe as a meatless-type meal, you can easily substitute a vegetable broth for the chicken broth used in the recipe and just omit the bacon altogether. It still tastes delicious!

Here’s the recipe for this oh so simple Loaded Baked Potato Soup. I hope you love it.

4.8 from 4 reviews
Loaded Baked Potato Soup
 
Prep time
Cook time
Total time
 
Loaded baked potato soup makes a warm, comforting potato soup recipe. Made with baked potatoes blended into a creamy soup and topped with your potato bar favorites!
Author:
Serves: 4-6
Ingredients
  • 3-4 medium baked potatoes
  • 3-4 thick-cut bacon slices
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 cup chicken broth
  • ½ teaspoon salt
Optional toppings:
Instructions
  1. Cut bacon into large slices and cook over medium heat in at least a 3-quart Dutch oven until crisp and cooked throughout. With a slotted spoon, remove cooked bacon from the Dutch oven. Whisk the flour into the bacon renderings until well-combined but do not cook until browned. Whisk in milk, chicken stock, and salt. Continue stirring until soup has thickened and begins to bubble, about 12 minutes.
  2. Split baked potatoes in half and scoop insides of the baked potatoes into the thickened soup. Using a potato masher or an immersion blender, incorporate the baked potatoes into the soup until well combined.
  3. Top with optional toppings.

Enjoy!
Robyn xo

Originally published January 2013. Republished February 2015.

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Comments

  1. 3

    Anna @ Crunchy Creamy Sweet says

    This is the only one reason why I love Winter: I get to have soups like this! Pure comfort in a bowl!

  2. 5

    says

    Looks like the perfect winter dinner- those cheddar jalapeno cornbread muffins look like they would go perfectly with the soup as well. I’m pinning this to my soup pinterest board to make soon!

    -m

  3. 6

    Amanda says

    Thank you for this recipe! I have tried numerous baked potato soup recipes and have never found one that is a keeper-until now. I made a few minor adjustments, but overall stuck to the recipe. Will make again and again.

    • 7

      says

      Yay! I’m so glad you enjoyed it, Amanda. You’ll have to let me know the changes. I might want to use them myself next time I make it :)

      • 8

        Amanda says

        Hello! I used russet potatoes (just because I had a huge bag of them!) and baked them in the oven (we don’t own a microwave). I mashed about half of them with a fork so it wasn’t all chunks. I added some grated cheese into the soup as well as dried chives, season-all (instead of salt), and garlic powder.

  4. 10

    Victoria says

    Hi! Made this tonight with the hubby. We found that the potatoes cooked super fast in our microwave- even just at 10 minutes it was just a tad too long. Soup was fabulous- we LOVED it!!! The perfect bowl of potato, cheesy warmth. We wanted to add green scallions for more color. Thanks for posting!

  5. 11

    Lisa says

    I made this soup last night and it was delicious!! I had a couple of large baked potatoes that I used (leftover from your crock pot baked potatoes recipe). I did have to add more salt but otherwise everything else as the recipe said. Hubby said this was a “do again”! Thanks for all your great recipes!

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