Classic Loaded Baked Potato Soup
This thick and creamy baked potato soup is loaded with all of the classic toppings like bacon, shredded cheese and chives.
After a recent cookout, we had several leftover baked potatoes sitting in the fridge. I thought up this recipe to combine the decadence of loaded baked potatoes with the comfort food of a warm and creamy soup. The outcome is this classic loaded baked potato soup which is hearty and oh so easy to make!
Using leftover baked potatoes is a huge time saver for this recipe, but you can easily bake a few in the microwave or oven if you don’t have any.
In fact, when baking potatoes for dinner, throw in a few extras so you can have some leftover for soup that week!
To bring my homegrown vegetables to this recipe, I’m using chives from the herb garden. You can also use homegrown potatoes and onions if you have some on hand!
Classic Baked Potato Soup
Ingredients
- 4 baked russet potatoes
- 8 slices bacon
- 1/2 cup chopped onion
- 1 tbsp flour
- 4-5 cups chicken stock
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese divided
- 1 green onion chopped
- 1 cup sour cream
- salt and pepper to taste
Instructions
- Cook bacon in dutch oven until crispy. Remove and drain on paper towels.
- Crumble bacon and set aside. Remove all but 1 tablespoon bacon grease.
- While bacon is cooking, scoop flesh from baked potatoes and set aside.
- Add chopped onion to bacon grease and sauté over medium heat until translucent.
- Sprinkle with flour and cook for 1 minute.
- Stir in chicken broth and potatoes and bring to a bubble. Simmer for 20 minutes to let soup thicken.
- Blend to your desired level of creaminess with immersion blender or potato masher.
- Stir in heavy cream and 1 cup of cheese over low heat until smooth and blended.
- Ladle into bowls and top with crumbled bacon, green onions, cheese, and dollop of sour cream.
Notes
For more soup ideas, read my post 10 Soup Recipes for Fall.
