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Loaded Baked Potato Soup
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Loaded Baked Potato Soup

A creamy and flavorful loaded baked potato soup recipe with bacon, cheese, onions and sour cream.
Course FOOD
Cuisine American
Keyword #loadedbakedpotatosoup #potatosoup #soup #momskoop
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 ½ cup servings
Calories 471kcal
Author MomSkoop

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
  • • ¼ cup all-purpose flour
  • • ½ teaspoon salt
  • • ¼ teaspoon freshly ground black pepper
  • • 3 cups chicken broth-lower sodium
  • • 1 ½ 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 ½ 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.
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Nutrition

Serving: 1/2 cup | Calories: 471kcal | Carbohydrates: 40g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 746mg | Fiber: 4g | Sugar: 6g