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Loaded Baked Potato Soup AND a Giveaway! #MealthyMoms

Loaded Baked Potato Soup

SPONSORED - This post was created in partnership with the brand mentioned below.

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.

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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!

Loaded Baked Potato Soup

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

Yield: 8 1/2 cup servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
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

Instructions

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.

 

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 Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 471 Total Fat: 28g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 87mg Sodium: 746mg Carbohydrates: 40g Fiber: 4g Sugar: 6g Protein: 16g

 

MORE ABOUT THE SPONSOR

 

  • As the newest member of the Mealthy family of appliances, the Handblend is designed to puree, chop, whisk, blend, and much more.
  • Mealthy has you covered with a complete immersion blending system, including blender, whisk, and chopper attachments, plus a smoothie cup!
  • The Mealthy HandBlend immersion blender is constructed of high-quality stainless steel with sharp blades and is 100% BPA-free.
  • Make soups and sauces in your MultiPot and blend them right in the pot with your HandBlend immersion blender.
  • Blend soups right in the pot with the immersion blender attachment that will get you super-smooth soup every time.
  • Whipping cream is a breeze and accomplished in seconds with the whisk attachment.
  • Get your morning pick-me-up smoothie done in no time with the blender attachment and included smoothie cup.
  • The sturdy stainless-steel construction and ultra-sharp blades make sure that everything you blend turns out smooth, including ice!
  • The top rotary dial lets you adjust between ten speed settings. Need even more power? Press that Turbo button for a burst of power and speed!
  • Get your meal prep off to a running start with the extra-roomy chopper bowl attachment. Chop and dice onions, nuts, garlic, leafy greens to your heart’s content.
  • Official Product Page: https://mealthy.com/products/immersion-blender
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Loaded Baked Potato Soup