Loaded Baked Potato Soup #MealthyMoms

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Loaded Baked Potato Soup is a creamy soup recipe that is full of potatoes, bacon, cheese, onions and sour cream!   It’s a wonderful Winter soup! 

Loaded Baked Potato Soup

You’ll be warmed in the Winter by this yummy and simple to make comforting Loaded Baked Potato Soup recipe!  

You’ll enjoy the chunkiness of the potatoes, mild taste of bacon and the creaminess of the soup!

Loaded Baked Potato Soup

Soups are fabulous any time of the years, however, it seems that in Winter, they are comforting, warming and so good. I like to make baked potato soup as it really reminds me of eating a baked potato as a side in the summer.

 

Loaded Baked Potato Soup

If you have potatoes that need to be cooked and have no idea what you are going to make with them, definitely give this loaded baked potato soup recipe a try. Serve with a sandwich like these Turkey BLTS or just enjoy it as the main course as it is very filling.

Here are some questions you may have about making Loaded Baked Potato Soup.

 

HOW DO YOU MAKE LOADED BAKED POTATO SOUP?

This type of soup is actually very simple to make!  The soup comes together quickly and is usually done within 60 minutes (start to finish).

I LIKE MY SOUP SPICY, WHAT SPICES COULD I ADD?

Some of the spices that work well with Loaded Baked Potato Soup are dry mustard, thyme, seasoning salt, cayenne pepper, allspice and dry mustard. 

COULD I USE HASHBROWNS IN THE SOUP IN LIEU OF BAKING POTATOES?

Absolutely!  My recipe below actually uses frozen hashbrowns instead of baking potatoes!

I’M NOT A FAN OF CHUNKY SOUPS, IS THERE A WAY TO MAKE THIS SOUP WITHOUT THE POTATO CHUNKS?

YES!  I used the Handblend Immersion Blender from Mealthy at the end of making the soup, it worked wonderfully!  There were no chunks of hashbrowns ANYWHERE in the soup!  It was divine!

 

 

 

Here is our version of Loaded Baked Potato Soup!  

Serves: 8
 
A creamy and flavorful loaded baked potato soup recipe with bacon, cheese, onions and sour cream.
 

Ingredients

  • 6 medium baking potatoes OR one large bag of frozen hashbrowns
  • 6 slices thick smoked bacon
  • 2 cloves garlic-mince
  • 1 medium sweet onion-finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth-lower sodium
  • 1 1/2 cups heavy whipping cream
  • 1 cup light sour cream
  • garnish-green onions, cheddar cheese

Directions for prepping the baking potatoes:

  1. Preheat oven 350.
  2. Wrap potatoes in foil and bake 1 hour or until fork tender. Remove from oven and allow to cool.
  3. Once cool, peel and dice into small cubes. Set aside.

Directions for the Soup:

In a large skillet, cook bacon slices until crispy. Reserve 2 tablespoon bacon grease. Remove bacon to paper towel lined plate, to cool. Once cool, chop four of the bacon slices into small pieces and set aside.

In a large pot on medium heat, add the bacon grease. Add onion and garlic. Saute until tender about 10 minutes. Be sure to stir frequently as you do not want them to brown. Add flour, salt and pepper and mix well. Note: This mixture will be crumbly. Add the chicken broth 1/2 cup at a time bringing to a light boil, stirring well after each addition. After all 3 cups have been added, bring the mixture to a boil. Add in the frozen hashbrowns and let the soup boil for 20 minutes (or until the hashbrowns are completely thawed out and cooked thoroughly.

Once the hashbrowns are done, add the heavy whipping cream and bring to a light boil. Reduce heat to low.  Simmer on low 5 minutes.

If you used regular baking potatoes, add in the potatoes into the pot and mash them a few times with a potato masher.  If you are using the hashbrowns, plug in the Handblend Immersion Blender and carefully blend the hashbrowns until there are no chunks left.  Once you reach the texture you prefer, add in the chopped bacon and sour cream.

Heat thoroughly for an addition 5 minutes.  Garnish with additional slices of bacon, green onions and cheddar cheese.

 

Loaded Baked Potato Soup

Loaded Baked Potato Soup

MomSkoop
A creamy and flavorful loaded baked potato soup recipe with bacon, cheese, onions and sour cream.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course FOOD
Cuisine American
Servings 8 1/2 cup servings
Calories 471 kcal

Ingredients
  

  • • 6 medium baking potatoes OR one large bag of frozen hashbrowns
  • • 6 slices thick smoked bacon
  • • 2 cloves garlic-mince
  • • 1 medium sweet onion-finely chopped
  • • 1/4 cup all-purpose flour
  • • 1/2 teaspoon salt
  • • 1/4 teaspoon freshly ground black pepper
  • • 3 cups chicken broth-lower sodium
  • • 1 1/2 cups heavy whipping cream
  • • 1 cup light sour cream
  • • garnish-green onions cheddar cheese

Instructions
 

Directions for prepping the baking potatoes:

  • Preheat oven 350.
  • Wrap potatoes in foil and bake 1 hour or until fork tender. Remove from oven and allow to cool.
  • Once cool, peel and dice into small cubes. Set aside.
  •  
  • In a large skillet, cook bacon slices until crispy. Reserve 2 tablespoon bacon grease. Remove bacon to paper towel lined plate, to cool. Once cool, chop four of the bacon slices into small pieces and set aside.
  • In a large pot on medium heat, add the bacon grease. Add onion and garlic. Saute until tender about 10 minutes. Be sure to stir frequently as you do not want them to brown. Add flour, salt and pepper and mix well. Note: This mixture will be crumbly. Add the chicken broth 1/2 cup at a time bringing to a light boil, stirring well after each addition. After all 3 cups have been added, bring the mixture to a boil. Add in the frozen hashbrowns and let the soup boil for 20 minutes (or until the hashbrowns are completely thawed out and cooked thoroughly.
  • Once the hashbrowns are done, add the heavy whipping cream and bring to a light boil. Reduce heat to low. Simmer on low 5 minutes.
  • If you used regular baking potatoes, add in the potatoes into the pot and mash them a few times with a potato masher. If you are using the hashbrowns, plug in the Handblend Immersion Blender and carefully blend the hashbrowns until there are no chunks left. Once you reach the texture you prefer, add in the chopped bacon and sour cream.
  • Heat thoroughly for an addition 5 minutes. Garnish with additional slices of bacon, green onions and cheddar cheese.
  •  

Nutrition

Serving: 1/2 cupCalories: 471kcalCarbohydrates: 40gProtein: 16gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 746mgFiber: 4gSugar: 6g
Keyword #loadedbakedpotatosoup #potatosoup #soup #momskoop
Tried this recipe?Let us know how it was!

 

 

 

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