Loaded Baked Potato Soup is the comforting soup of your dreams! This rich and creamy potato soup is made with homemade chicken broth, heavy cream, and tender chunks of potatoes.
Ready in under a 1 hour, this creamy potato soup is served topped with all your favorite loaded baked potato toppings like shredded cheddar cheese, green onions, and crispy turkey bacon bits!
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As soon as the temperatures start to drop it’s officially soup season on repeat! This potato soup is super easy to make in 45 minutes and when served topped with cheese, green onions, and bacon it’s simply a warm hug in a bowl!
Potato soup is one of those recipes that your kids will absolutely devour! You’ll also love that it’s great for meal prep. Make a big batch at the beginning of the week so you have something to serve throughout the week for easy lunches or dinners!
Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Potatoes – The best potato for this soup would be red-skinned potatoes or a starchy variety like russet potatoes. I would avoid Yukon golds because they break down a lot and have a slightly sweet flavor.
Broth – The chicken or veggie broth is one of the major components of this soup. The soup will taste like whatever broth you are using. Water would make this soup a little bit more bland tasting and a rich broth would make the soup rich and flavorful.
Use chicken or veggie broth to maximize the flavor of your potato soup!
Veggies, Herbs, and Spices – The rest of the soup is made up of chopped onions, celery, garlic, freshly ground black pepper, fresh or dried thyme, and cayenne pepper. The cayenne pepper adds a tiny bit of spice that complements the potatoes, chicken broth, and heavy cream very nicely.
Heavy Cream – The heavy cream makes the soup extra rich and creamy. If you want a lighter soup use half and half instead.
Toppings – The best part of a loaded baked potato is the toppings! They truly bring everything together. I topped my soup with lots of shredded cheddar cheese, chopped green onions from my garden, and crispy turkey bacon bits(leave off to make this soup meatless). Sour cream or chives are great choices as well.
Recipe tips
- This loaded potato soup is served slightly chunky. If you want a smooth potato soup simply blend the soup using a high-powered blender (Be careful to do this once the soup has cooled some so you don’t burn yourself) or an immersion blender.
- Use an equal amount of leftover baked potatoes in this recipe. Boil the vegetables in the broth for 10 minutes or until they are completely softened then add the precooked potatoes. Cook for another 5 – 10 minutes or until the potatoes are heated through. From here you can blend the soup to your desired consistency.
- If you want to freeze the soup, I recommend blending it completely first. Chunks of frozen potatoes can sometimes have a weird texture when reheated in the soup.
Storing/ Reheating
Store leftover soup in an airtight container for up to 3 days in the refrigerator, and in a freezer-safe plastic bag or container for up to 3 months.
Reheat potato soup with a splash of broth. Potato soup will thicken as it cools and the broth helps it get back to the right consistency.
Looking For Comforting Winter Recipes?
Instant Pot Beef Barley and Mushroom soup
Instant Pot Pinto Beans with Cheese
Crispy Smashed Potatoes with Cheese
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Loaded Baked Potato Soup Recipe
Equipment
- Blender or immersion blender
Ingredients
- 3 tablespoons ghee or vegetable oil
- 1 medium onion chopped
- 2 - 3 celery stalks chopped
- 3 large garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme or one fresh thyme spring
- 1 pinch cayenne pepper
- 5 cups chicken or veggie broth low sodium
- 5 - 6 cups russet potatoes 4 - 5 large potatoes (chopped)
- ¾ cup heavy cream
Toppings
- Cheddar cheese shredded
- 8 - 10 pieces of crispy turkey bacon crumbled
- Green onions or chives chopped
- Sour cream
Instructions
- Heat ghee/ vegetable oil in a large pot. Saute the chopped onions and celery until they start to soften, about 5 minutes. Add in the minced garlic and cook for 1 minute. Then add in the salt, ground black pepper, fresh or dried thyme, cayenne pepper, chicken broth, and cubed potatoes.
- Bring the soup to a boil, then reduce the heat to a simmer. Cook covered for 30 minutes or until the potatoes are tender but still a little firm.
- Add half of the soup into a blender, then blend until smooth(Be careful taking the lid off because there will be a lot of steam). Add it back to the pot. Then add in the heavy cream and taste for seasoning if necessary.
- Serve with shredded cheddar cheese, crispy turkey bacon, and chopped green onions. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
