Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe: A simple recipe for creamy potato soup that only needs one pot to make. This is a favorite comfort food in my house. It’s full of bacon and creamy potatoes.
Potato soup is on the menu for this weekend, though.

Loaded Baked Potato Soup Recipe

I’ve convinced myself that I need soup, specifically creamy potato soup, to stay alive because it’s so cold outside. It’s clear that potato soup makes me dramatic. I think you’ll enjoy this creamy potato soup as much as we do, even if you’re not sick. Here are some ideas on how to make it!


  • 6 strips (uncooked) bacon cut into small pieces
  • 3 Tablespoons butter unsalted or salted will work
  • 1 medium yellow onion chopped (about 1.5 cup/200g)
  • 3 large garlic cloves minced
  •  cup all-purpose flour (42g)
  • 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
  • 4 cups chicken broth (945ml)
  • 2 cups milk (475ml)
  •  cup heavy cream (155ml)
  • 1 ½ teaspoon* salt
  • 1 teaspoon ground pepper
  • ¼ – ½ teaspoon ancho chili powder**
  •  cup sour cream (160g)
  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

How to make Baked Potato Soup

  • Over medium-low heat, add the bacon pieces to a large Dutch oven or soup pot. Cook until the bacon is crisp and golden. Take the bacon out of the pot and set it aside. Leave the fat in the pot.
  • Put in the chopped onion and butter. Cook on medium heat for three to five minutes, or until the onions are soft. Add the garlic and cook for about 30 seconds, until it smells good.
  • Add the flour to the pot and mix everything together until it’s smooth. If necessary, use a whisk. Chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder should all be added to the pot along with diced potatoes. Mix well.
  • Bring to a boil, then cook for about 10 minutes, or until potatoes are soft when pierced with a fork. Lower the heat to a simmer and pour about half of the soup into a blender. Be careful, it will be hot!
  • Puree the soup until it is smooth. Half of the soup is about 5 cups, but you can just guess the amount. You can also use an immersion blender instead. Put the pureed soup back in the pot, then add the sour cream and the bacon pieces you saved.
  • Give everything a good stir. Let the soup cook on low heat for 15 minutes before serving. Add more chives, bacon, sour cream, or cheddar cheese on top.

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Tips for Perfect Creamy Potato Soup

  • Try to keep the potatoes about the same size so that they all cook at the same time. Cut them into pieces that are no bigger than ¾ inch thick. There’s nothing worse than biting into a potato that’s crisp on the outside but still raw on the inside.
  • To make this soup nice and creamy, I suggest pureeing about half of it with an immersion blender or by putting some of it in a blender, pureeing it, and then stirring the pureed soup back into the pot (you may remember this method from my corn chowder).
  • If you want the soup to be completely smooth, you can puree it all. But I like having some potato chunks in it, so I think pureeing only half of it is best for taste and texture.
    Put the bacon back in the pot after you’ve blended some of the soup. It’s better not to mix the bacon.
  • When it comes to this soup, the ancho chili powder is a must. It gives it the perfect depth of flavor. It’s mixed into the potato soup, and I also sprinkle it on top before serving. I think you should start by adding ¼ teaspoon and then taste it to see if you want to add more.


Q1. Do I need to mash the potato before adding the other soup ingredients?

Instead, we have simplified the process by cooking the potatoes until they are very tender. We have done this so that when the milk is added, the potatoes will break apart into the individual pieces. The fact that we have made it simpler is just one of the many ways that we have made this potato soup the best!

Q2. How much soup does this recipe make?

Our loaded potato soup recipe yields fifteen servings, each of which is one cup.

Q3. Can I make this soup in a slow cooker?

In a slow cooker, we have not yet put it to the test…But there is a brilliant way to use the slow cooker when you are serving a large number of people. In the event that you prepare the soup one day in advance (but do not add the remaining bacon, cheese, and green onions to the soup), the soup will be done.

After a day has passed, it can be reheated in a pan on the stove and then stored in your slow cooker for two hours on the Warm setting respectively. Place the remaining toppings on the table so that everyone can add their own toppings. If you prepare the potato soup in advance, you will actually be able to make the flavor even more decadent (as if that were even possible!).

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