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When a craving for some serious comfort food strikes – the perfect thing to make is our Loaded Baked Potato Soup!
Our soup has a rich, creamy, perfectly-seasoned savory broth full of tender chunks of potato, then topped with all of your favorite loaded baked potato toppings including cheddar cheese, sour cream, bacon, and a sprinkle of green scallion. This – in and of itself – is pretty fantastic!
But what makes our Loaded Baked Potato Soup even better are the crispy potato skins we serve with the soup. Our recipe is made with two baked potatoes to create the creamy broth, and you’ll be scooping out the inside of the baked potatoes – might as well put those delicious leftover potato skins to good and crispy use!
This Loaded Baked Potato Soup is the ultimate comfort in a bowl – and I can’t think of a better way to warm up on a chilly day. And, of course, if you have any other favorite loaded baked potato toppings – feel free to make this recipe your own and add them to the top of your Loaded Baked Potato Soup!
- 4 Russet potatoes, about 3½ pounds
- 8 slices bacon, approximately ½ pound
- 4 tablespoons butter
- 1½ cups diced sweet onion, such as Vidalia
- ¾ cup celery, diced
- 1 ½ tablespoons fresh garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dry thyme
- 3 tablespoons flour
- 2 cups vegetable stock
- 2 cups whole milk
- 1 teaspoon Worcestershire sauce
- Few shakes Tabasco sauce
- 2 cups light cream
- ½ cup light oil such as canola
- 2 cups yellow cheddar cheese, shredded
- 1 pint sour cream
- Scallion tops sliced, for garnish
- Preheat oven to 400 degrees F and bake two of the four potatoes for one hour or until tender. Remove to cool slightly. Peel the remaining two potatoes and dice into bite sized pieces.
- In a large Dutch oven or heavy bottomed pot, cook bacon until crisp. Remove bacon, crumble and reserve for topping. Remove bacon fat but reserve two tablespoons in the pan. Save or discard the remaining fat.
- Add the butter to the bacon fat and set heat to medium high.
- Add the onions and celery and sauté for five minutes.
- Add garlic, salt, pepper and thyme and sauté for one minute.
- Add flour and reduce heat to medium. Cook stirring often for two minutes.
- Add the stock one cup at a time, stirring with a wooden spoon.
- Add diced raw potatoes.
- Add whole milk as well as Worcestershire and Tabasco sauce.
- Simmer over medium heat until the vegetables are tender, about ten to fifteen more minutes, stirring often.
- Cut the two baked potatoes in half the long way and scoop out the potato from the skin and add to the soup. These skins will be fried later and served with the soup so leave a little of the potato with the skin. Cut the skin again lengthwise to get eight strips per potato, 16 total hearty strips. Set those aside.
- Remove half of the soup and puree, then add back into the soup pot. Or remove half and using an immersion blender, puree the soup in the pot then add the other half back in. Basically you need to puree half the soup.
- Add the cream and remove from the heat.
- In a cast iron skillet, heat the light oil to 350 degrees F and fry the potato skins until crisp, transferring to a paper towel to drain.
- To serve, place hot soup into each bowl, top with cheddar, sour cream, reserved bacon, sliced scallion tops and potato skins on the side.
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