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Loaded Baked Potato Soup

Recipe Archive· Soup

This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives.

Loaded Baked Potato Soup

This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, shredded cheddar cheese, sour cream and chives.

To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl. It will warm you from your nose to your toes.

Anyone that reads my blog often knows I am a Midwest meat and potatoes girl.

I enjoy a baked potato for both a lunch by itself or a side with a larger meal.

They are easy to microwave and take little time to cook.

But baking a potato I believe adds much more flavor.

When I have potatoes that need to be used, this Loaded Baked Potato Soup is a common choice in my home.

There are just so many toppings that work well in this soup.

THESE ARE THE INGREDIENTS YOU WILL NEED:

  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • 1/2 cup chopped onion
  • 1-1/2 pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded extra-sharp Cheddar cheese, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup snipped chives or finely chopped scallion greens

THESE ARE THE INSTRUCTIONS FOR PREPARATION:

  • Heat oil in a large saucepan over medium heat.
  • Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
  • Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes.
  • Add potatoes and broth. Bring to a boil.
  • Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
  • Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.
  • Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper.
  • Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes.
  • Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

In addition to the sour cream, shredded cheese, bacon and chives I sometimes use broccoli or peppers.

Not only do they add more flavor, but texture and color are a big plus. And those additions make this soup a bit healthier.

Comfort foods are important in my meal planning.

Especially now, with the family eating together for most meals, planning is important.

Finding recipes that satisfy all our tastes, are easy to prepare using readily available ingredients and also doesn’t need to take all day to prepare are even more in demand.

Soup is a favorite in my home during this cold and rainy season.

This recipe is made on your stovetop but easily can be used with your slow cooker or instant pot.

When I can see the dish cooking on the stove and smell the aroma as it permeates my home I can’t help but sample the soup to see if there is yet something else I can add to improve the finished dish.

I frequently remember when my grandmother would do this same trick to change up the recipe each time she made it.

These memories just increase my feeling of preparing a recipe fit for loved ones.

This Loaded Baked Potato Soup is very portable and can be taken to any type of occasion or get together

I have taken it to pot luck dinners, sports banquets, and Church outings.

And each time I received positive responses.

This soup will fit all your needs too.

You just have to prepare and serve it!

This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives.

Loaded Baked Potato Soup

This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives.
5 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: bacon, potatoes
Method: Stove Top
Skill Level: Intermediate
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Adjust Servings: 4
Calories: 304kcal
Author: Marilyn Lesniak

Ingredients

  • 1 tablespoon canola oil
  • 2 slices bacon, cut in half
  • 1/2 cup chopped onion
  • 1-1/2 pounds medium russet potatoes (2-3), scrubbed and diced
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded extra-sharp Cheddar cheese, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup snipped chives or finely chopped scallion greens

Instructions

  • Heat oil in a large saucepan over medium heat.
  • Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
  • Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan. Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes.
  • Add potatoes and broth. Bring to a boil.
  • Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
  • Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth, but still a little chunky.
  • Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper.
  • Cook, stirring, until the cheese is melted and the soup is heated through, 1 to 2 minutes.
  • Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1cup | Calories: 304kcal (15%) | Carbohydrates: 0g | Protein: 0g | Fat: 13g (20%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Comments

    • blankMarilyn says

      Thank you so much Bev not only for the feature but the pin as well. I hope you are doing well. We need to chat when I have time to process. Hugz.

      Reply

  2. blankKimberly says

    Thank you for sharing this on Traffic Jam Weekend, Marilyn! It is my fave feature for this week’s party that goes live on Thursday at 5:00 pm CST. I appreciate you linking up your fabulous recipes each week.

    Reply

  9. blankAmy says

    I love potato soup, Marilyn, and this one looks fantastic. I’m going to try to sneak it in before the weather warms up too much around here. 🙂 Thanks so much for sharing at Sweet Inspiration!

    Reply

  12. blankWT Abernathy says

    Another winner, Marilyn:)
    Thank you for sharing! There’s nothing like a good bowl of rich potato soup to fortify the body and the mind. This is a great accompaniment to garden salads with light dressings.
    Cheers!

    Reply

    • blankMarilyn says

      Thank you for the kind words. I love soups and stews in this damp and cold weather. I have dusted off a few old soups to make this upcoming week. Enjoy your weekend.

      Reply

  13. blankPat says

    Your soup looks delicious, Marilyn! Being half Irish I love potatoes! My father would buy a 25 pund bag of them at the Farmer’s market and we’d have potatoes at almost every meal.

    Reply

    • blankMarilyn says

      That story sounds so much like mine. We had some sort of protein and potatoes at every meal. It was frugal. As I grew up I had a wash pan where I grew potatoes. The purple flowers were gorgeous. Enjoy your evening.

      Reply

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