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Loaded Baked Potato Soup

All the goodness of a fully loaded baked potato is in this soup! This is the perfect recipe for the best creamy potato soup with all of the fixings!
Prep Time20 minutes
Cook Time40 minutes

Ingredients

  • 8 Russet Potatoes diced into bite size pieces
  • 2 cups Chicken Stock
  • 6 cups Water
  • 1 ½ cups Half and Half
  • 1 lb. Bacon
  • 1 tbsp Butter
  • 1 Onion
  • 2 Carrots Grated
  • 2 stalks Celery
  • 2 teas Salt
  • 1 teas Pepper
  • ¼ teas Cayenne pepper powder

Toppings

  • 1 cup Cheddar Cheese Freshly shredded
  • sour cream
  • 1 bunch Green onions chopped
  • Cooked Bacon ½ lb of the reserved bacon

Instructions

  • Cut bacon into bit sized pieces and fry them in the Dutch oven
  • When crispy, remove the bacon from the pan onto a paper towel, reserving the bacon grease in the Dutch oven
  • Chop all of the vegetable up into bite size pieces, and grate the carrots
  • Add 1 tablespoon of butter to the Dutch oven at medium heat
  • Add the carrots, celery, onions and spices to the Dutch oven and sauté until vegetables are tender and translucent (about 5 minutes).
  • Add a small amount (about ¼ cup) of chicken stock to the Dutch oven to deglaze the pan, scraping the bottom of the pan to get all of the bacon bits up.
  • Add the rest of the chicken stock, water and potatoes and simmer on medium heat for 30-35 minutes or until potatoes are tender
  • With an immersion blender, carefully blend the soup just a little. You want it to thicken up, but you still want good potato pieces left in it as well. Don't puree it!
  • Add the half and half and let it simmer for another 5 minutes
  • Add half of the cooked bacon
  • Prepare the toppings
  • Serve the soup and allow your guests to add their own toppings. YUM!