My creamy and hearty Baked Potato Soup is comfort in a bowl and an easy, delicious dinner to make. Make it in a big pot for leftovers that save and reheat well! Save this recipe to Pinterest now so you can always find it.
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This week has been a week about comfort for me. Comfort in food and comfort in people. Soup is my ultimate comfort food and probably always will be. There’s something so hearty and warm about it, especially dense, rich soups like my Loaded Baked Potato Soup. This soup is a thick, creamy and savory with bacon, onions, sour cream incorporated right into the soup itself and not just on top. The soul nourishing soup is made in a large pot or Dutch oven and can be served along side a simple salad and it can be saved and frozen too.
The potatoes to use
For this recipe I use russet potatoes. I like to use russet because they are the potato one would use when making a baked potato so the flavor is the closest you will get to a baked potato. However, if you want you can use yellow potatoes, which will produce a more golden hue and a flavor that is a little more smooth.
Getting the flavor right
When it comes to loaded baked potatoes, they always include bacon. The Loaded Baked Potato Soup recipe includes bacon too and starts off by cooking pieces of it in a large Dutch oven. It is cooked until red and crispy and then I pour it and most of the grease onto a paper towel lined plate.
The base for the flavor
Onions and garlic are then cooked in the bacon grease that is leftover in the pot. It is literally just what’s left after dumping the bacon and all the grease out. The are cooked for a few minutes and then butter is added. Everything cooks for a few more minutes and then flour is out into the pot to cover everything. The potatoes go in next and are mixed in with the flour to coat them. This creates a nice, thick base for the soup that is full of flavor.
Simmering & blending
Next the chicken broth is added along with the whole milk and heavy cream. I do recommend using whole milk and heavy cream because the fat content in both of them helps to give the soup its richness. All of this simmers together until the potatoes are soft enough to be pierced with a fork. Once the potatoes are soft, use an immersion blender and blend everything together. I have this one {HERE}. If you do not have an immersion blender you can also carefully turn off the burner and move the hot soup to a regular blender. Once blended, move it back to the pot. The amount you want to blend is your choice. I like a really nice, puree soup but my family likes it left a little chunkier.
The final steps
After everything is blender and in the pot, you want to add in the sour cream and about half the bacon. Mix this gently until the sour cream melts into the soup and then simmer to completion per the full recipe below.
Saving the Loaded Baked Potato Soup
To save the potato soup recipe, you can place it in an airtight container and put it in the refrigerator for about five days. If you want to save it beyond that you should freeze it. It will keep frozen for up to 3 months.
Reheating the leftovers
If you want to reheat the leftovers, place them in a pot back on the stove over a medium flame. Use 1/2-1 cup of chicken stock to help re-hydrate the soup and then re-season to taste with sea salt and pepper. If you froze the soup, thaw it overnight in the refrigerator and then follow the reheating steps.
Do you need a side dish?
If you are looking for a delicious side dish to go with my Loaded Baked Potato Soup, try these.
- Classic French Bistro Salad {HERE}
- Pea & Cherry Tomato Basil Pesto Salad {HERE}
- Cucumber and Radish Salad {HERE}
- Snap Pea Salad with Lemon Parmesan Vinaigrette {HERE}
- Irish Soda Bread {HERE}
- French Green Bean Salad {HERE}
- Green Beans with almonds {HERE}
Looking for more soup recipes?
If you love a good soup recipe, try these too.
- Zoupa Toscana Soup with Cauliflower {HERE}
- Lemon Chicken Orzo Soup {HERE}
- Italian Sausage and Cabbage Soup {HERE}
- Steak and Cauliflower Soup {HERE}
- Carrot Soup with Ginger {HERE}
- Homemade Minestrone Soup {HERE}
- Homemade Vegetable Soup {HERE}
- Slow Cooker Chicken Tortilla Soup {HERE}
- Beet Soup {HERE}
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Thank you so much for stopping by today, friends! I hope you love my Loaded Baked Potato Soup recipe. You can find the full, recipe below. I hope you will come visit us again. Happy eating.
Loaded Baked Potato Soup
Ingredients
- 12 strips of bacon, cut into 1/2 inch pieces
- 1 medium onion, sliced
- 4 cloves of garlic, sliced
- 4 tbsp butter
- 1/4 cup flour
- 10 Russet Potatoes, sliced and then cut in half
- 32 oz chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1-2 tsp coarse sea salt
- 1/2 tsp fresh cracked pepper
- 3/4 cup sour cream
- For topping: Shredded cheddar cheese, half the bacon from above, sliced green onion, sour cream and sea salt and pepper.
Instructions
- In a large Dutch oven over medium heat, cook the bacon pieces until red and crispy. Then pour the bacon and the grease onto a plate line with a paper towel. Set this aside.
- Back in the pot, add the onions and the garlic and cook for 5 minutes, stirring regularly. Then add in the butter and cook for another 3 minutes.
- Next add in the flour and coat everything in the flour and cook for another 3 minutes. Then add in the potatoes and coat the potatoes in the flour too.
- Pour in the chicken broth, whole milk and heavy cream. Heat on low to medium for 10 minutes. Then reduce the heat to a simmer for another 10 minutes or until the potatoes are soft and easily pieced with a fork. Then turn off the heat and using an immersion blender, blend everything together. Blend until you get the consistency you prefer. See note.
- Add in the sour cream and half the bacon. Stir the sour cream in until it completely disappears. Then simmer the soup for another 15 minutes.
- Serve warm with the cheddar cheese, additional bacon, green onions, additional sour cream and season to taste with salt and pepper.
This soup sounds amazing. Looking forward to making it but 10 russet potatoes??–getting an idea of what size potato, or weight, or cups of sliced potatoes would be very helpful to ensure the soup turns out correctly. Ten lb. bags come with multiple sizes of potatoes.
Hi Joanne. It can be about 2- 2 1/2 lbs of the potatoes if you want to be more accurate. Because you can thin it or thicken it as you like, the recipe will still work.