
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!
Loaded Baked Potato Soup
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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Marilyn,
I love this soup. Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by.
Hugs,
Bev
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.
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.
Thank you Kimberly for the nice words. And I am excited about the feature of my loaded baked potato soup! I will see you at the party!
I love potatoes in every shape and form, and this soup sounds delicious!
Thank you Irene!! I am glad this baked potato soup appeals to you! Enjoy!
Oh yum! I am making this soup this weekend! My husband will be delighted! (me, too!!)
Thank you Jennifer! Please let me know how it turns out. Enjoy!
I’m ready for a hot 🥣 of this soup! Yum!!😋
I am glad you like the soup Cathy! it is such a comfort food this time of year. Enjoy!
Give me a large bowl please!! Yum! Thanks for sharing at the What’s for Dinner party. Hope you have a great week and are staying warm.
I also love this soup Helen. Thanks for stopping in. Enjoy!
That looks amazing! Pinned.
Thank you Joanne. Enjoy!
Yum, it looks so good! I’m featuring it tomorrow at Thursday Favorite Things. Have a great day, Marilyn!
Thank you Pam for the feature! I am smiling ear to ear. I love this souop, but the image just doesn;t do it justice. Enjoy your week!
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!
I am glad you want to give the soup a try. It is totally comfort food! Enjoy it!
Sometimes we just like to have a stuffed baked potato, but having a soup looks wonderful.
Thank you for sharing on #omhgff this week! Happy St. Patricks Day!
I love this soup because there is so much you an add. It doesnt hurt it is a cream based soup either. Thanks Karren! Enjoy your week.
Thanks for sharing this delicious recipe at the What’s for dinner party! Have a great weekend.
You too Helen. It is always fun visiting your blog. Enjoy your week.
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!
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.
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.
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.
Comfort food nobody ever turns down. Found you on Grandma’s Briefs Link Party.
Thank you Candy. I love a good warm soup. Enjoy your evening.
Yum, this look delicious. The ultimate comfort food. Pinning! Happy St. Patrick’s Day, Kippi
Thank you Kippi. Comfort food at its best! Have a great week!