This Loaded Potato Soup is creamy, hearty, and packed with your favorite flavors of a classic loaded baked potato.
In the mood for more soup recipes? I’ve got you covered:
Loaded Potato Soup Ingredients
Potatoes: I used a mix of russet and yellow, peeled and cut into chunks
Bacon: Cut into small pieces
Celery, carrot, onion: To build the base of the soup
Butter: Unsalted
Flour: To help thicken the sauce
Milk & heavy cream: I use a mixture
Chicken stock: As always, I simply combine chicken bouillon powder and water
Seasonings: You can do whatever you like, but I combined Kinder’s The Blend (which is just salt, pepper, and garlic) with paprika and Italian seasoning
Fresh thyme: Optional
Toppings of choice: Like sour cream, shredded cheese, green onions, etc.
How to Make Loaded Potato Soup
Step 1: Cook the bacon
Add the bacon to a soup pot and cook until it’s to your desired crispiness. Remove the bacon and most of the grease, but leave about a tablespoon behind.
Step 2: Cook the veggies
Add the butter to the pot over medium heat. Once melted, add the onions, carrot, and celery along with a pinch of salt. Cook until softened, about 5-6 minutes, and then add the garlic and cook about another minute.
Then, add the flour and cook for a couple of minutes, or until the flour is no longer visible.
Step 3: Add the stock, dairy, potatoes, etc.
Add the chicken stock, milk, heavy cream, seasonings, and thyme. Stir to combine, and then add the potatoes. Bring to a boil, and then lower to a simmer and let cook until the potatoes are very, very tender (about 20 minutes, but check!).
Step 4: Blend the soup
Using an immersion blender, blend the potatoes directly in the pot. If you want a very creamy and smooth soup, blend everything. If you want it to be a little chunkier, leave some of the potatoes on the side first and then add them back once done. Taste the soup and add additional salt and seasoning if needed.
Step 5: Serve the soup
Add the soup to individual serving bowls and top with your favorite ingredients, like sour cream, crispy bacon, shredded cheese, and green onions.
Loaded Potato Soup
Ingredients
- 3 pounds potatoes I used a mix of russet and yellow, peeled and cut into chunks
- 12 oz bacon cut into small pieces
- 2 celery stalks finely chopped
- 3 medium carrots peeled and finely chopped
- 1 yellow onion finely chopped
- 4-5 garlic cloves finely chopped
- 3 tbs unsalted butter
- 3 tbs flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 cup milk
- 3 thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Kinder's The Blend Seasoning or mix salt, pepper, and garlic powder
Instructions
- Add the bacon to a soup pot over medium heat. Cook until it reaches your desired crispiness, and then remove with a slotted spoon. Keep about 1 tbs of bacon grease.
- Add the butter and one melted, add the celery, carrot, and onion with a pinch of salt. Cook on medium heat until softened, about 5 minutes. Then add the garlic and cook for 1 minute. Add the flour and cook for a few minutes, or until all of the dry bits are gone.
- Add the heavy cream, milk, chicken stock, seasonings, and thyme. Stir to combine, then add the potatoes. Bring the pot up to a boil, then lower to a simmer and cook until the potatoes are very tender.
- Use an immersion blender to blend the potatoes until smooth. If you'd like a chunkier soup, remove some of the potatoes first, and then add them back in once you've finished blending. Spoon into serving bowls and add your favorite toppings, like sour cream, green onions, the crispy bacon, and shredded cheese.
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