Loaded Potato Soup

5 from 1 vote

A creamy soup full of potato chinks and bacon then topped with all the traditional loaded baked potato toppings.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish, Soup

Cuisine: American

Servings: Servings

Calories: 711kcal

Author: Elizabeth (Beth) Mueller

6 slices thick-cut bacon diced
1/2 cup diced celery
1/2 cup diced onion
4 cloves garlic peeled and minced
1/3 cup flour
4 cups chicken broth
6 cups cubed potatoes about 2 to 3 pounds depending on how much skin is peeled away
2 cups half & half

Cook the bacon [6 thick slices, diced] in a large pan over medium-high heat stirring frequently.
Remove bacon from the pan, leaving the rendered fat [about 4 tablespoons] in the pan, and drain on paper towels.
Add the diced celery [1/2 cup] and diced onions [1/2 cup] to the pan and cook over medium-high heat for about 2 minutes or until they have softened slightly.
Add the garlic [4 cloves peeled and minced] to the onions and celery and cook for 2 minutes or just until fragrant, avoid browning.
Sprinkle the flour [1/3 cup] over the celery, onions, and garlic. Stir to combine and cook for 2 minutes.
Add the chicken broth [4 cups], stirring constantly to remove any lumps. A whisk may be used if there are large lumps.
Add the potatoes [6 cups diced potatoes] and cook, stirring frequently, for 15 to 20 minutes or until the potatoes are tender. If using leftover baked potatoes, simmer just until the potatoes are heated through.
Reduce the heat to low and add half & half [2 cups] and cooked bacon [6 thick slices] cook just until heated. Avoid boiling the soup after adding dairy products.
Place the soup into serving bowls and top with cheese [2 tablespoons], green onions [1 tablespoon], cooked chopped bacon [1 tablespoon], and sour cream [1 tablespoon].
Serve with oyster crackers if desired.

Cut the bacon with scissors prior to cooking.
The bacon for the soup and the bacon for the topping can be cooked at the same time. Discard all but 4 tablespoons of bacon grease.
Leftover baked potatoes can be substituted. The cook time will be reduced by 10 to 15 minutes.
Any combination of raw and leftover baked potatoes can be used to equal 6 cups. *Cook the cubed potatoes until fork-tender before adding the baked potato pieces.
Keep peeled and diced raw potatoes in cool water until ready to use, drain the water before adding to the soup.
Butter or oil can be used instead of using the bacon fat for making a roux.
Sweat the onions and celery until tender before adding garlic
Only cook the garlic until fragrant before adding the flour to make the roux.
Using more flour than called for in the recipe will result in a thicker soup.
A whisk can be used to break them up.
Do not add any dairy products until the end of the cooking time to prevent curdling.
Use a block of cheddar cheese and shred it yourself for the best melting.
Nutritional data provided includes toppings and are for reference only.