baked potato soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Top with traditional baked potato toppings and then enjoy!

Loaded Baked Potato Soup

butter

onion (finely diced)

carrot (diced, about 1/2 inch cubes)

all purpose flour

chicken stock

lb frozen diced hash brown potatoes

salt & pepper (to taste)

bay leaves

thyme

milk

sour cream

chives

bacon

cheddar cheese

sour cream (etc.)

In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.

Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings. 

Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.

Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Baked Potato Soup

potatoes

chicken broth

1% reduced-fat milk

salt and black pepper

tbsp cheddar cheese

chives (divided)

bacon (cooked and crumbled (you can use turkey bacon

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.

On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl.

Top each serving with 2 tbsp cheese, remaining chives, and bacon.

This easy Instant Pot potato soup is loaded with bacon, cheese, and other delicious ingredients to make a creamy, delicious, and fast soup!

Instant Pot Potato Soup

bacon (diced)

onion

garlic (minced)

thyme (leaves removed from stem)

black pepper

russet potatoes (peeled and ½" diced)

½ cups half and half (divided)

cornstarch

cheddar cheese (shredded)

onions

Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.

Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.

Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.

Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.

Pour in 1 cup of the half and half and stir to combine.

In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.

Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.

If the soup is thicker than you like add the reserved ½ cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.

Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

This creamy Loaded Baked Potato Soup recipe is ready in less than 30 minutes!

potatoes (scrubbed)

tbsp unsalted Challenge Butter

garlic

yellow onion

all-purpose flour

low fat milk

half and half

tsp kosher salt (plus more to taste)

tsp garlic salt (plus more to taste)

tsp black pepper

chives (for garnish)

Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.

In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.

If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

bacon (chopped)

flour

chicken broth (low sodium)

salt

pepper

sharp cheddar cheese (shredded and divided)

buttermilk

sour cream (plus extra for garnish)

green onions (finely chopped)

Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.

Reduce heat to medium low and add diced onion to drippings.  Cook until tender, about 5-7 minutes.

Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.

Stir in mashed potatoes.  Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.

Remove from heat and stir in 1 cup cheese, half of the bacon, and ⅓ cup sour cream.

Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

https://content.jwplatform.com/videos/YHCfmWEw.mp4

Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

A rich and creamy soup with loaded with cheddar cheese and topped with all of our favorite toppings we add to traditional Baked Potatoes!

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Loaded Baked Potato Soup Recipe by Tasty

russet potato, washed

olive oil

onion, diced

oz cream cheese

shredded cheese

bacon, diced

fresh chive, chopped

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.

Bake in preheated oven for 40-50 minutes.

Once cooled, peel and mash potatoes, and set aside.

Heat oil in large pot over a medium-high heat.

Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.

Bring in flour and stir until mixture is lightly browned.

Add in the chicken broth and cream cheese. Stir until fully incorporated

Garnish bowl with shredded cheese, bacon, and chives.

https://vid.tasty.co/output/65038/landscape_480/1512080123

All your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon with this recipe from Delish.com. 

garlic,

c. all-purpose flour

c. whole milk

Potatoes,

kosher salt

c. shredded Cheddar,

c. thinly sliced scallions,

sour cream,

Flavor was good, but we thought it was too thick. Luckily I watched the video, though, because the directions say nothing about mashing the potatoes after they're cooked...

Really good & really easy to make!  So thick I turned my soup mug upside down & it stayed put!

Made it for the first time last night and I will definitely be making again. Didn’t use scallion or sour cream (no one in the family likes them) Also used turkey bacon cause I don’t get pork.

I've made this a few times, it's really, really good!

https://streaming.hearstdigitalstudios.com/manual_upload/5845d8a6e694aa218235a880/mp4/Loaded_Potato_Soup_FINAL_FULL_1480972469_4000_hd_v3.mp4

Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.

If You Like Mashed Potatoes, You'll Freak Over This Loaded Potato Soup.

Loaded Baked Potato Soup is rich, creamy and ready in 40 minutes. Made with classic toppings, like cheese, bacon, chives and sour cream.

unsalted butter

heavy cream

broth

cheddar cheese (plus more for garnish)

sour cream (or plain Greek yogurt)

salt and black pepper (to taste)

bacon (diced and cooked crisp)

chives (minced)

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and cook, stirring often, for 4-5 minutes. Stir in garlic and cook for one minute more. Whisk in flour and cook until golden, about 2 minutes.

Gradually whisk in milk and heavy cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Gradually pour in the chicken broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer (do not boil).

Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes, stirring often to keep the bottom from burning.

Meanwhile, cook bacon until crisp. Drain grease and chop into bite sized pieces.

Stir in sour cream, half of the shredded cheddar cheese, and half of the bacon. Taste and add salt and pepper as desired. If the soup is too thick, add more milk as needed until the consistency is to your liking.

Serve immediately, garnished with chives, and the remaining shredded cheddar cheese and bacon, if desired.

This Crockpot Potato Soup Recipe is easy to make and even easier to eat! &nbsp;It is the ultimate in comfort food. &nbsp;Loaded with bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.

Crockpot Potato Soup Recipe

onion (diced)

chicken stock (see note)

cheddar cheese ((plus more for serving))

sour cream ((optional

green onions ((optional for serving))

In a large slow cooker combine the potatoes, onion, chicken stock, salt and pepper.

Cook on high for 3 hours or low for 6 hours.

When there is only 15 minutes left of cooking time, remove 2 cups of the cooking liquid from the crock pot.

In a small stock pot over medium heat, cook the bacon. Once it is crispy, whisk in the flour.

Very slowly stir in the cooking liquid from the crock pot. &nbsp;Once it is completely added, stir in the heavy cream, and the cheese. Stir until the cheese is fully melted.

Mash the potatoes in the crock pot using a potato masher or an immersion blender. Stir in the mixture from the stock pot. &nbsp;Serve and enjoy!

https://embed.mediavine.com/videos/i6JiJuNah

This Crockpot Potato Soup Recipe is easy to make and even easier to eat!  It is the ultimate in comfort food.  Loaded with bacon, cheese, and potatoes, your family will love this loaded baked potato soup recipe.

Crock Pot Potato Soup

You can make Chili&#39;s baked potato soup at home with this easy copycat recipe.

Chili’s Baked Potato Soup

russet potatoes

white pepper

Cheddar cheese

Wash potatoes and peel them.

Cut potatoes into ⅜-inch cubes.

Place potato cubes in a bowl. Add enough water to the bowl to cover the potatoes. Soak for 5 minutes.

Melt butter in a large pot, over medium heat.

When the butter has melted, add all-purpose flour.

Cook on medium heat for about 1 minute. The roux should become fragrant and smell like pie dough cooking.

Add chicken stock and heavy cream. Stir until the soup thickens.

Drain the potatoes and add them to the pot..

Season with salt and ground white pepper.

Cook until the potatoes are fork tender, about 30 minutes.

Serve garnished with crumbled bacon, chopped green onions, and shredded cheese.

This baked potato soup is smooth, creamy, filling and loaded with flavour!

3.3lb / 1.5kg Baking Potatoes ((Russets or Maris Pipers))

/ 250 milliliters Heavy/Double Cream, (preferably at room temp)

Bacon

Celery, (finely diced)

Onion, (finely diced)

Sour Cream, (to serve)

Fresh Chives, (to serve)

Salt & Pepper, (to taste)

Olive Oil, (as needed)

Add potatoes to a large baking tray and stab each one a few times with a fork. Coat in a drizzle of oil and a good pinch of salt and pepper. Bake in the oven at 200C/390F for 1 hour, or until deep golden, crispy and soft right through the centre (timings will depend on size of potatoes, so just be vigilant).

With about 20mins to go, add the bacon to a large pot over low-medium heat and fry until crispy with most of the fat rendered down. Remove bacon and dice just before needed, leaving the excess fat in the pot. Raise heat slightly to medium and add in celery, onion and garlic. Gently sweat it all down until soft and just starting to pick up colour, adding a dash more oil if needed.

Once the potatoes are cooked and are cool enough to handle, slice each one into 4 wedges (consider 6 if the potato is very large), then scoop the potato out of each wedge and place it into a bowl to one side. Place the leftover skins back on the baking tray and coat in a drizzle of olive oil and a good pinch of salt &amp; pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy.

Add the potato to the pot and pour in all of the chicken stock and 1/2 cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth. Stir in the cream and bring to a gentle simmer, then season with 1/2 tsp salt &amp; 1/4 tsp black pepper (or to taste). Turn off heat and stir in 1 cup cheddar, then use the extra milk to thin out the soup to your liking.

Serve individual portions with cheddar, bacon, a dollop of sour cream and a sprinkling of chives. Enjoy!

https://www.youtube.com/watch?v=pqNf8ge87OU

This baked potato soup is smooth, creamy, filling and loaded with flavour! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/loaded-baked-potato-soup/

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Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Slow Cooker Loaded Baked Potato Soup

potatoes (about 3-4 large russet potatoes peeled and diced)

heavy cream (half and half will also work)

salt and pepper (to taste)

bacon (cooked and crumbled)

green onions

Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.

About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.

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The most viewed baked potato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine