This loaded baked potato soup is the perfect lunch or dinner to warm you up and leave you satisfied on a cold day. This rich, creamy potato soup is full of bacon, onions, cheese, and zesty seasoning. It’s a hearty soup that always satisfies!
Potato soup has always had a special place in my heart, especially during the fall and winter months. A hearty bowl of potato cheese soup or ham and potato soup always leaves my belly AND my heart full. It’s one of the best comfort foods around if you ask me.
I’ve been making potato soup for years, and everyone is always excited when they smell it cooking in the kitchen. This version is fully loaded with all the great flavors we love pairing with potatoes, like cheese, bacon, and a kick of spices. It’s one of the best potato soups you’ll ever make!
Why You’ll Love This Easy Loaded Baked Potato Soup
- Basic Ingredients: This rustic potato soup uses simple, basic ingredients that are probably in your kitchen right now.
- Easy: It only takes about 45 minutes to make this soup.
- Hearty and Filling: This thick, rich potato soup and all its delicious ingredients leave even big eaters full and satisfied.
- Perfect for Fall and Winter: This soup is hearty, warm, and filling – the perfect soup for a cold day!
Ingredients
- Russet Potatoes: Russet potatoes create a deliciously creamy, thick soup without too much starch
- Milk and Chicken Broth: A combination of milk and chicken broth thins out the potatoes to make the perfect soup consistency.
- Bacon: Crispy chopped bacon adds smoky, meaty flavor to the soup
- Slap Ya Mama: Slap Ya Mama Cajun seasoning adds a zesty kick to the soup.
- Cheddar Cheese: Cheddar cheese adds tons of cheesy flavor to the soup.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Potatoes: Russet or Yukon Gold give your soup the best flavor and texture
- Cheese: Any boldly flavored cheese will work well in this soup.
- Bacon: You can use ham in place of bacon.
- Spicy: Add red pepper flakes for a bigger kick of heat.
How to Make Loaded Baked Potato Soup
1: Cook the bacon in a Dutch oven or large pot until crispy. Then, place it on a plate lined with paper towels and set aside.
2: Drain the grease, reserving 3 tablespoons. Then, cook the opinions in he grease until tender.
3: Add the flour to create a roux and cook for a minute or two until the raw flour smell is cooked off.
4: Slowly whisk in the milk until uniform. Then, add everything except the bacon and cheese to the pot and bring to a boil.
5: Reduce the heat, cover, and simmer for 20 to 25 minutes until the potatoes are tender.
6: To make a thicker soup, mash up some of the potatoes in the pot. Then, add 1 cup of cheese and ⅔ of the cooked bacon and stir.
7: Seve hot topped with the remaining cheese, bacon, and sliced green onions.
Hint
It’s important to cook the roux for at least a minute or two to cook off the flour flavor. However, be careful not to cook it too long, as its thickening power lessens the longer it’s cooked.
Storage
Refrigerate leftovers for up to 4 days in an air-tight container. Freezing is not recommended.
To reheat, place the soup in a saucepan and cook over medium-low heat until hot.
What to Serve with This Loaded Baked Potato Soup
This soup is delicious with sandwiches like Texas toast grilled cheese. It’s also delicious with homemade croutons or this asiago gouda cheese bread on the side.
Tips
- Cut your potatoes into bite-size pieces for easy eating and fast cooking.
- For a bit more color and a slightly nutty flavor, cook the roux until a bit golden.
- An immersion blender makes it easy to mash up part of the potatoes for a thicker soup.
Frequently Asked Questions
The best potatoes for potato soup are russet, Yukon Gold, or purple potatoes. These potatoes create a smooth, thick base for the soup and don’t have much starch in them.
Overblending the potatoes in the soup can give it a gummy texture. In addition, using waxy potatoes like red potatoes will create a gummy soup. Finally, if your soup is too thick before blending some of your potatoes, it can make a gummy soup.
Cheddar is the classic addition to potato soup, but there are plenty of other excellent options to choose from. Gruyere, Swiss, Colby, Monterey Jack, and Fontina all work well.
Try This Loaded Baked Potato Soup
With smoky bacon, cheddar cheese, onions, zesty seasoning, and classic, rich potato flavor, this loaded baked potato soup is everything you’ve ever loved about both baked potatoes and potato soup in one. It’s rich, delicious, and even better, so easy to make! Give this one a try, and I know you’ll fall in love with it.
More Delicious Soup Recipes You’ll Enjoy
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Loaded Baked Potato Soup
Ingredients
- 12 ounces bacon, chopped
- 1 onion, diced
- ⅓ cup all purpose flour
- 4 cups milk
- 32 ounce chicken broth
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 large potatoes, cut into bite size pieces
- 1½ cups cheddar cheese, shredded
- Optional: sliced green onions
Instructions
- In a large pot or Dutch oven, cook bacon until crispy.
- Remove and place the bacon on a paper plate lined with paper towels to absorb any excess grease. Set aside.
- Drain bacon grease, reserving 3 tablespoons and return to the pan.
- Place onions in bacon grease and cook for 4-5 minutes or until onions are tender.
- Add flour to create a roux and let cook for an additional minute or two.
- Slowly whisk in milk until combined.
- Next, add in chicken broth, garlic, potatoes, and seasonings. Stir to combine. Let cook until mixture comes to a boil then reduce heat, cover, and let simmer for 20-25 minutes or until potatoes are tender.
- Mash some of the potatoes in the pot to create a thicker consistency.
- Add 1 cup of cheddar cheese and ⅔ of the cooked bacon. Stir to combine.
- Serve hot and top with remaining cheese, bacon, and sliced green onions, if desired.
Notes
- Cut your potatoes into bite-size pieces for easy eating and fast cooking.
- For a bit more color and a slightly nutty flavor, cook the roux until a bit golden.
- An immersion blender makes it easy to mash up part of the potatoes for a thicker soup.
Nutrition
