This easy Loaded Baked Potato Soup recipe is a wonderful, hearty soup and a great way to use up potatoes. Made easily in minutes and it goes great with a loaf of bread or homemade cheese bread, and you all know how much I love easy soup recipes!
I have been making this recipe during this season to allow the food budget to stretch a bit. This recipe can easily be doubled and makes a great lunch idea too!
Hello Friends! Wow, what a season this turned out to be. If you are like me, you are cooking a lot of meals right now. Sometimes, I go for a soup like this with a piece of bread for dinner or on its own for a lunch idea.
I have to say that I do enjoy cooking, but I do have to get out for a walk every day just to get out and get some fresh air. I hope that you and your family are doing well wherever you are.
This Baked Potato Soup recipe is an easy one when you are looking for a tasty soup to put together quickly. I modified my potato cheese soup to come up with this recipe. I remember having a soup like this in a steak house, back when there used to be a bunch of them. I think this recipe is very close to the ones I remember.
Main Ingredients for Loaded Baked Potato Soup:
Potatoes – I recommend using Russet Potatoes for this soup. Round white potatoes can also work well.
Bacon – I use regular, low-sodium bacon, but you can use turkey bacon if you like.
Cheese – I always go with mild cheddar, but you can use sharp cheddar or white cheddar too!
Sour Cream – If you are like me, this is a must because I always put a dollop of sour cream on my baked potatoes, however, if you would like a loaded baked potato soup without sour cream, you can leave this out.
The full recipe is below, but I like to highlight the six steps in making loaded baked potato soup.
- Saute the onions and celery.
- Add the potatoes and water to cook. I use 3 or 4 potatoes (3 if they are large, 4 if they are medium).
- Mash the potatoes with a masher.
- Start the Roux in a saucepan.
- Add Roux to potato mixture.
- Combine and serve into bowls. Top each bowl with bacon and cheese.
The result is delicious!
For more great recipes ideas
- Potato Cheese Soup – This is the original basis for this soup. Easy to make and wonderful!
- Mexican Chicken Corn Chowder – A hearty and flavorful chowder with a little kick!
- Easy Mexicorn Chowder – This colorful and creamy soup is made in minutes and is delightfully delicious and filling.
- Potato Chipotle Soup – A tasty potato soup revved up with a little Chipotle pepper. Wonderful for a chilly day or evening.
- Homemade Chicken and Rice Soup – a classic flavorful, homestyle soup that brings back memories of simpler times.
Don’t forget to save this recipe.
Loaded Baked Potato Soup
Loaded Baked Potato Soup
- 5 cups water
- 3-4 russet potatoes
- 2 stalks celery, chopped
- 1/2 cup onions, chopped
- 3 tablespoons butter
- 1 cup milk
- 4 strips bacon, cooked and chopped
- 1 cube chicken bouillon
- 3 tablespoons flour
- 1 cup Cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- sour cream
- In a large pot, combine water, celery, and onions over medium-low heat until onions are clear.
- Add diced potatoes, chicken bouillon granules, water and salt, and pepper
- Bring to a boil over medium heat and cook 15-17 minutes until potatoes are soft.
- Melt butter in a saucepan.
- As soon as the butter is melted, whisk in flour slowly.
- Then gradually add milk to the flour mixture and whisk continuously.
- Heat 5 minutes and pour into soup mixture.
- Add salt and pepper.
- Mix well until blended and let soup heat through.
- Pour into bowls and top with shredded Cheddar Cheese, bacon bits and sour cream, if desired.
- I like to make the bacon in the morning for this and save it in the refrigerator until ready to use.
- You can use pre-shredded cheddar cheese to save a little bit of time.
- If you like you can bake the potatoes the day before, either in the oven or microwave and just store them in the refrigerator until ready to use.
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