fbpx
Farmers Almanac
The Farmers Almanac
Order your copy today!

Loaded Baked Potato Soup

Loaded Baked Potato Soup

This loaded baked potato soup is comfort food at its best! Every bite combines all the things you love about loaded baked potatoes, including sour cream, bacon, and cheese, for a truly satisfying meal. This recipe is pure indulgence, so we don’t recommend going with “low fat” on any of the ingredients.

Loaded Baked Potato Soup Recipe

Ingredients:

4 large Russet potatoes, peeled and cubed
½ tsp salt for boiling potatoes
1 8 oz. package bacon
4 tablespoons butter
1 cup onion, finely chopped
1 clove garlic, minced
¼ cup all-purpose flour
2 1/2 cups whole milk (or half-and-half for an even richer soup)
2 1/2 cups chicken broth
1 1/4 cups sharp orange cheddar cheese, shredded
¾ cup sour cream
Salt and pepper to taste

Garnishes:

Chopped green onions
Crumbled bacon
Shredded cheddar cheese
Sour cream

Directions:

Place the potatoes in a large stockpot and cover with water. Add salt. Cook about 8-10 minutes or until tender (pierce with a fork to test). Drain and set aside.

In a large Dutch oven, cook the bacon until crisp. Drain most of the fat but keep 1 tablespoon of the drippings in the pot. When bacon is cool, crumble and set aside.

Add the butter to the bacon fat and stir to combine, then add the onion and saute until translucent. Next, add the garlic and saute another minute until fragrant. Whisk in the flour and cook until combined, about 1 minute. Slowly whisk in the milk, and then the broth. Cook over medium heat until lightly bubbling and thickened, stirring frequently, about 15 minutes.

Add the potatoes and using a potato masher, lightly mash the potatoes into the liquid, leaving some of them chunky. You can use an immersion blender if you like a smoother soup, but it’s not necessary.

Reduce heat to low, and stir in the sour cream and the shredded cheddar until the cheese is melted. Add half of the cooked bacon (reserving the rest for garnish). Remove from heat.  Season the soup with salt and pepper to taste. Ladle into bowls, top with your favorite toppings, and serve!

Note: You can even serve up this soup in individual bread bowls for a truly delightful meal!

Shop for Related Products on Amazon

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous / Next Posts

  • Sue says:

    any idea the calorie count? The best soup I have ever made!!

  • mj says:

    I have a ricer and this soup would definitely be great using a ricer and easier on the hands, not having to peel the skins..It sounds yummee and I will try it soon as it is my favorite soup to make we just use turkey bacon..thanks for the recipes!!!!!!!!!!!!

  • Stella says:

    I am so glad you made this recipe available to me. I have been looking for an easy recipe for Potato Soup for quite some time. I cannot wait to make this soup.

  • Verna says:

    Thank you very much. I enjoy making all types of soups and I love potatoes. This came out to be the most delicious soup i ever made.

  • Jane says:

    Thank you for that awesome potato soup recipe 🙂

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

    >
    Reading Farmers' Almanac on Tablet with Doggie

    Don't Miss A Thing!

    Subscribe to Our Newsletter and Get a FREE Download!