Hello, soup season! This loaded baked potato soup does not disappoint. It’s creamy, rich, and so filling. Let it simmer on the stove on a cold day and tuck into a comfort food dinner.
My loaded baked potato soup is also loaded with veggies. You start off with the holy trinity of cooking. I like to use a cup each of diced onion, diced celery, and diced carrots. You’ll saute these until they’re tender. I then add the diced potatoes and cook those for about five more minutes until they start to soften. From there, stir in the stock. You can swap out vegetable stock for a vegetarian option. Bring the stock to a low boil and let it go for about 20 minutes until the potatoes are fork tender.
Once the potatoes cook, you mash them right in the pot without draining. I’m always looking for a reason to use my immersion blender, and the immersion blender makes the soup ultra creamy and smooth. The pureed soup has a gorgeous golden color. Next, stir in more butter, milk, and sour cream for a luxurious texture.
And top off this loaded baked potato soup with the full loaded potato bar fixings. I love cheese, bacon, and green onions. You can also leave the bacon out for a vegetarian soup or swap in chives if you don’t have green onions on hand. This recipe makes six generous portions. Finally, serve the soup with a tossed green salad and a crusty roll.
Need more loaded baked potato recipes? Cheesecake Factory loaded baked potato tots | THE loaded baked potato dip | Loaded twice baked potatoes | Twice baked potato casserole
Loaded baked potato soup
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 8 tablespoons of butter, divided (1 stick)
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 3 pounds of Yukon gold potatoes, peeled and diced
- 1 32-ounce carton of chicken broth
- 1 cup of milk
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cup of sour cream
- 1/2 cup of bacon, chopped (about 6 strips)
- 1 cup of shredded cheddar cheese
- 1/3 cup of green onions, diced
Instructions
- Melt four tablespoons of butter in a large stockpot over medium heat. Add the onion, celery, and carrots and saute until tender (5-7 minutes).
- Add the potatoes and cook for another five minutes.
- Stir in the chicken broth and bring to a low boil. Cook for about 20 minutes until the potatoes are fork tender.
- Season with salt and pepper. Mash the potato mixture with a potato masher or an immersion blender.
- Fold in the milk, butter, and sour cream and mix to combine.
- Stir in the bacon, cheese, and green onions.
- Serve with a green salad and crusty rolls.
- Prep Time: 15
- Cook Time: 35
Enjoy!
This post contains affiliate links. If you make a purchase through this link, Extra Black Olives will receive a small commission at no extra cost to you.
