Loaded Potato Soup

5 from 1 vote

A creamy soup full of potato chunks 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 in a large pan over medium-high heat stirring frequently.
6 slices thick-cut bacon
Remove bacon from the pan, leaving the rendered fat in the pan, and drain on paper towels.
Add the diced celery and diced onions to the pan and cook over medium-high heat for about 2 minutes or until they have softened slightly.
1/2 cup diced celery, 1/2 cup diced onion
Add the garlic to the onions and celery and cook for 2 minutes or just until fragrant, avoid browning.
4 cloves garlic
Sprinkle the flour over the celery, onions, and garlic. Stir to combine and cook for 2 minutes.
1/3 cup flour
Add the chicken broth [4 cups], stirring constantly to remove any lumps. A whisk may be used if necessary.
4 cups chicken broth
Add the 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.
6 cups cubed potatoes
Reduce the heat to low and add half & half and cooked bacon you removed from the pan earlier cook just until heated. Avoid boiling the soup after adding dairy products.
2 cups half & half
Place the soup into serving bowls and top with cheese, green onions, cooked chopped bacon, and sour cream.
6 slices thick-cut bacon, 6 green onions, 1 1/2 cups shredded cheddar cheese, 6 tablespoons sour cream
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 and leftover pre-cooked potatoes.
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 up lumps of flour.
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.