Home Vegetables and SidesPotatoes Loaded Baked Potato Soup

Loaded Baked Potato Soup

by Jamie

Follow Me on Pinterest 
 
Spring has sprung here in Utah, my friends. In my neck of the woods Spring means you might get a nice sunburn planting flowers one day while the next you shiver your self silly (while wearing your winter coat) at the kids’ soccer game.

And so, soup can still hop onto the menu now and then. Even in Spring. At least here in Utah.

And, I would be quite ashamed of myself if I let the last of the chilly weather pass without sharing this fantastic soup recipe with you. The ingredients are simple…butter, flour, half and half, bacon…hello and cheese! These flavors come together perfectly to make this soup an instant family favorite. Love it when everyone gobbles dinner up in a hurry, with oooo’s and ahhhhhh’s and this is so fantasticccccccc.  I’m going to go ahead and wager that you enjoy that kind of thing, too. 

Let’s make the soup, man. You and me and your chilly winter coat. 

 
 
 
1. Scrub your potatoes clean with water and then set them out on a baking sheet.
 
 
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
 
 
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them
 
 
and then chop them into pieces.
 
 
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
 
 
 
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
 
 
 
6. Into a large pot melt 1 cup of butter. 
 
 
7. Add 1 1/2 cups of flour to the butter.
 
Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux). 
 
 
8. Add 4 cups of milk,
 
 
4 cups of half and half,
 
 
and 10 bullion cubes or 10 teaspoons bullion granules. 
 
 
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out. 
 
 
10. Add the baked potato chunks and allow them to get heated through. 

11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.

Enjoy!

Loaded Baked Potato Soup

Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 russet potatoes
  • 1 (16 ounce) package bacon
  • 1 C butter
  • 1 1/2 C flour
  • 4 C milk
  • 4 C half and half
  • 10 chicken bullion cubes (or 10 tsp. bullion granules)
  • salt and pepper
  • cheddar cheese, grated
  • green onions, chopped

Instructions

1. Scrub your potatoes clean with water and then set them out on a baking sheet.
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them and then chop them into pieces.
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
6. Into a large pot melt 1 cup of butter. 
7. Add 1 1/2 cups of flour to the butter. Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux). 
8. Add 4 cups of milk, 4 cups of half and half, and 10 bullion cubes or 10 teaspoons bullion granules. 
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out. 
10. Add the baked potato chunks and allow them to get heated through.
11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.

Recipe from the lovely Stephanie Schaugard

Leave a Reply to Suzanne Cancel Reply

31 comments

Anonymous May 7, 2012 - 1:56 pm

Looks great and super easy…I think I'm going to try it today.

Reply
JennE May 7, 2012 - 4:49 pm

I live in Washington state and we actually have sun today. I can now look forward to the next wet, cloudy, nasty (normal for us) day because I have this soup to make. Thank you.

Reply
Marisa May 7, 2012 - 6:52 pm

Looks delicious. My son has been wanting some baked potato soup. Thanks

Reply
Egretta Wells blog May 7, 2012 - 10:35 pm

Oh, does this look good! I am a big fan of potato soup and I make it quite like this, but I am a big fan of rosemary in my potato soup, so I add about a teaspoon of dried crushed rosemary or more fresh.

Reply
mkate88 May 14, 2012 - 4:11 pm

Hi Jamie! I love your recipes; this will be the 4th or 5th dinner recipe I make, not to mention all the desserts and sides I've used! I was curious,could you add measurements to the serving sizes?

Reply
The Lindsay's May 17, 2012 - 12:18 am

Another winner!!! My 9 year old daughter even gave me permission to make this one again. Thanks!

Reply
Ten Tasty Soups September 24, 2012 - 12:30 am

[…] Loaded Baked Potato Soup is magnificent served with Homemade White Bread […]

Reply
Barb September 24, 2012 - 10:18 am

It looks really good,I can’t wait to try it. Can you use fat free half and half?

Reply
Jamie September 24, 2012 - 11:15 am

Hi Barb,
I haven’t ever tried using fat free half and half with this recipe. My thoughts are that it might be a bit grainy, but…it would be more healthy. 🙂 Let me know if you try it and how it turns out.
~Jamie

Reply
Debbie October 3, 2012 - 8:40 am

I’m making this tonight. You have some great recipes. Thanks for all the great ideas.

Reply
Nie February 7, 2014 - 8:59 pm

Be a trendy and yuippe k Seriously, is that iPad wonderful thing, but if you want out there, a paper for a pattern or spend a significant amount of time to sit in front of a? It seems they have docking stations for it (the tiny keyboard apple small) but I prefer a laptop with full-size keyboard and screen 17 (thats just me though). Thats not to mention my laptop has a graphics card dedicated and I can play it (Apple sucks-not applications ). Was this answer helpful?

Reply
Rebecca October 16, 2012 - 12:27 pm

Hi, Jamie! We made this soup last night, and it received a 5 star rating from my family.

Reply
Mom of 4 December 1, 2012 - 12:48 pm

Made this today for lunch! It was very filling and EXCELLENT! We will make again and again! Thank you Jamie!

Reply
sherilsl December 23, 2012 - 12:10 pm

Wonderful recipe, Thanks! On a side note, where did you get the cute bowls?

Reply
Suzanne January 13, 2013 - 9:39 am

As you know, there are russet potatoes, and tthen here are russet potatoes. The ones in my grocery store appear to have been on steroids (i.e., HUGE!). About how many cups of baked potatoes should we have when making this soup? Looks delicious — can’t wait to try it!

Reply
Suzanne January 13, 2013 - 2:40 pm

I just made this soup with six steroid-size russet potatoes, and that was about right. In fact, so right that my husband said this was the BEST potato soup he’d ever had. (And, um, he’s not just a young pup.) Thanks for sharing this recipe. Delicious comfort food.

Reply
» Pinterest Favorite: Loaded Baked Potato Soup - TSB February 11, 2013 - 12:44 pm

[…] The original recipe was created by Jamiecooksitup.net, but it was tweaked with love by TSB. Comments comments  Subscribe to The Southern Bee […]

Reply
Carole February 20, 2013 - 4:20 pm

Made today and followed recipe. Maybe I did something wrong but tasted like too much flour. I did use white whole wheat flour, but do not understand why that would make any difference. I will add more milk or half and half to try to to change taste. Maybe cheese and bacon would also make a difference. Any suggestions?

Reply
melissa September 18, 2013 - 9:35 am

I have had the same problem with a lot of potato soup recipe’s tasting too much like flour. I now skip adding flour entirely, instead I simply put some of the finished recipe into a blender. this thickens the soup without the overpowering flour taste.

Reply
Mit-Mit October 8, 2013 - 11:21 am

So you only cook it for a total of 5 minutes?

Reply
November Menu Plan 2013 November 5, 2013 - 1:58 pm

[…] Pumpkin Pancakes and Hash Brown Quiche Cheesy Chicken and Rice Casserole with Potato Chip Topping Loaded Baked Potato Soup and Whole Wheat Bread  Bavarian Pot Roast of Wonder and Fluffy Dinner […]

Reply
Liz December 27, 2013 - 8:51 am

This looks so yummy, but I was hoping it was a crock pot version haha! This mama lives on her crock pot! Have any suggestions how I could make this recipe in my beloved slow cooker?

Reply
Regina December 31, 2013 - 6:55 pm

It’s not like the restaurant, Houston’s but I can see it getting there with a few more tries! Thanks for the easy recipe! Happy New Year!

Reply
February Menu Plan 2014 February 3, 2014 - 12:32 am

[…] 4. Butter Cream Chicken and Mashed Potatoes 5. Porcupine Meatballs and 6. Crumb Potatoes 7. Loaded Baked Potato Soup with 8. Whole Wheat […]

Reply
Stacy Adams May 10, 2014 - 3:32 pm

This was fantastic! Now my go to tater soup, I leave the peels on mine btw…easier and full of flavor!

Reply
Weekly Menu: Feb. 16-22 February 15, 2015 - 9:00 am

[…] Loaded Baked Potato Soup […]

Reply
Megan April 16, 2018 - 3:13 pm

Could you add leeks to this soup during the cooking process? Would it work with this recipe?

Reply
Jamie April 20, 2018 - 2:58 pm

Megan,
Thanks for your question. I don’t often use leeks and am not familiar with how quickly they cook. 🙂 I would stick to the listed ingredients for this one.
Best to you,
~Jamie

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.