Overhead Loaded Baked Potato Soup with toppings
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5 from 1 vote

Baked Potato Soup

Easy to make Creamy Baked Potato Soup with ham base as the secret ingredient that elevates this soup's flavor to a different dimension.
Course Main Dish, Soup
Cuisine American
Keyword baked potato soup, baked potato soup with bacon, loaded baked potato soup
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 Servings
Calories 147kcal
Author Beth Mueller



  • 2 tablespoons butter
  • 4 stalks celery small dice
  • 1/2 large or 1 small onion small dice
  • 4 cups chicken broth
  • 1 to 2 packets ham soup base or equivalent amount of bulk ham base
  • 6 large baking potatoes or 12 large red potatoes large dice, about 12 cups
  • 4 cups water more may be needed
  • 2 cups fat-free half-and-half or other dairy milk product
  • Bacon cooked and crumbled, as desired
  • Shredded cheddar cheese as desired
  • Green Onions thinly sliced, as desired


  • Heat butter in large soup pot or Dutch oven over medium heat, until melted.
  • Add onions and celery and cook just until tender.
  • Add chicken broth and ham base.
  • Simmer for at least 30 minutes and up to 4 hours. If you choose a longer simmer time, add water as needed to keep the pan from getting dry.
  • Add potatoes and enough water to cover potatoes.
  • Increase heat to high and heat until liquid boils.
  • Reduce heat to medium-low and simmer until potatoes are tender. 30 to 90 minutes.
  • Reduce heat to low.
  • Add half and half or other dairy milk product.
  • Taste the broth, if it is too salty, add water or more half-and-half.
  • Continue heating over low heat until hot.
  • Serve with bacon crumbles, thinly sliced green onions, and cheddar cheese if desired.


Serving: 1/2 cup | Calories: 147kcal | Carbohydrates: 26.1g | Protein: 4.7g | Fat: 2.8g | Saturated Fat: 1.5g | Cholesterol: 6mg | Sodium: 320mg | Fiber: 3.8g | Sugar: 3.1g