Comfort food season is here and what’s more comforting than a homemade loaded baked potato soup? Honestly, potatoes reign supreme as the ultimate comfort food. They’re great in literally any form. However, when it’s cold, there’s nothing better than baked potato soup. It’s creamy, filling, a little salty from the bacon, and you get some freshness from the green onion. Ok, my mouth is watering from writing this so let’s just get to the recipe, shall we?
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How to make loaded baked potato soup
This soup may seem to have a lot of steps involved but I promise you it’s totally worth it in the end!
Prep your ingredients
The first thing you’ll want to do is to get your potatoes ready! Start by rising them, you don’t want dirty in your soup, do you? The second thing I do is to peel them. This step isn’t totally necessary, if you like the skins, feel free to keep them. I peel them because this soup gets blended at the end and I’m also not too confident in my potato washing skills.
After the potatoes are washed and peeled, cut them into smaller-sized chunks and put them in a bowl of water. This helps keep the potatoes from oxidizing and turning brown.
Next, dice 6 slices of bacon into 1/2 inch slices. (Cook the rest of the bacon separately, you’ll be using it as a topping.)
Dice your onion. The soup will be blended at the end so the size doesn’t really matter.
Cooking the loaded baked potato soup
In a large pot, cook the 6 slices of chopped bacon. Once the bacon is cooked, remove it from the pot with a slotted spoon and place it on a plate covered with a paper towel to drain. DO NOT REMOVE THE BACON FAT FROM THE POT!
Add the onions to your bacon fat and cook until soft. Add the garlic and cook until fragrant. Side note: sauteed onions and garlic are some of my favorite smells. Someone should make it a candle.
Add the corn starch and cook for one minute. Next, add the milk, cream, chicken broth, and potatoes to the pot. Bring it all to a simmer and cook until the potatoes are soft. You’ll know when they’re done when you can easily pierce them with a fork.
Take the soup off of the heat and blend until smooth. I like to use my immersion blender. Mix in your cheese and bacon (the cooked six slices) to the blended soup.
Serve topped with shredded cheddar, bacon bits, and green onion.
EAT IT UP!
- 6 slices of bacon diced
- 1 small yellow onion diced
- 3 cloves of garlic minced
- 1 1/2 Tbsp cornstarch
- 4 cups chicken broth
- 1 cup of milk
- 1 cup of cream
- 2.5 Lbs gold potatoes
- 1 cup sharp cheddar cheese
- 1 tsp salt
- 1/4 tsp ground black pepper
- Green onion
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Wash, peel, and dice your potatoes. Set them in a bowl of cold water to keep them from oxidizing.
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Dice 6 slices of bacon into 1/2 inch pieces. Cook the rest of the bacon separately, you'll be using it as a topping.
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In a large pot, on medium high head, cook the 6 slices of bacon. Once the bacon is cooked, remove it from the pot with a slotted spoon and place on a plate covered with a paper towel. DO NOT REMOVE THE BACON FAT FROM THE POT!
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Add the onions to your bacon fat and cook until soft. Add garlic and cook until fragrant.
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Add the corn startch and cook for one minute.
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Add the milk, cream, chicken broth, and potatoes to the pot. Bring to a simmer and cook until the potatoes are soft. Season with salt and pepper
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Take off of the heat and blend until smooth. I like to use my immersion blender. Add in your cheese and bacon to the blended soup.
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Serve topped with shredded cheddar, bacon bits, and green onion.
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EAT!
I really want to know your thoughts about this loaded baked potato soup! It’s one of my all-time favorites and I know you’ll love it too! If you enjoyed this recipe, feel free to click here to check out the other recipes I have. Also, if you’d like to keep up to date with all things HeyLittleJ, sign up in the box below for my monthly newsletter, and get a free recipe organizer.
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What’s your favorite comfort food? Tell me in the comments!
xo Little J
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