There is nothing like a warm bowl of Loaded Baked Potato Soup when it's cold outside. This potato soup recipe is easy to make and packed with the flavors of a classic baked potato. It's is sure to become a favorite.
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Soup is the perfect comfort food to make during the winter months. There is something so relaxing about eating a warm bowl of soup when it is cold outside.
A few of our favorites are chicken noodle soup, broccoli cheddar soup, or Dr. Pepper chili with a pan of easy skillet cornbread.
Potatoes are an inexpensive ingredient and can be made into so many great things like french fries, potato salad, or a creamy potato bacon soup.
Why this is the Best Potato Soup
This easy baked potato soup has so much flavor from the crispy bacon, shredded cheese, and veggies. Plus, there are no extra ingredients needed to make it thick and creamy.
- Ultimate Comfort Food - Everything you love about a baked potato in a creamy bowl of soup.
- Hearty and Delicious - Lots of bacon and cheese make this a hearty main-dish soup.
- Easy to Customize - Load your soup bowl with all your favorite baked potato toppings.
Key Ingredients
Our recipe for potato soup is easy to make from scratch with basic ingredients. Don't forget to add your favorite baked potato toppings to your bowl of soup.
- Bacon - You will need an entire pound of bacon for this soup recipe. It makes the soup extra hearty and more of a main-dish soup.
- Vegetables - We like using onions, celery, and carrots for this loaded potato soup.
- Potatoes - Russet potatoes will break down the best as they cook in the broth, but you can also use Yukon gold potatoes or red potatoes.
- Chicken Base - Adds extra flavor to the broth. The one we like the best is "Better than Boullion"
- Seasonings - Salt, pepper, dried parsley, and garlic powder add a good flavor the soup base.
- Cheddar Cheese - Helps to thicken the soup and also give it a delicious cheesy flavor. You can use mild, medium, or sharp. For best results, shred a block of cheese.
- Half and Half - Adds a creamy and rich flavor to the texture of the soup.
Have extra potatoes, try this pumpkin potato corn chowder or this potato fudge.
How to make Potato Soup
This easy potato soup recipe comes together in minutes with a few simple steps. Let's make a pot together.
Step 1. Saute the bacon. Cut the raw bacon into small pieces and cover the bottom of the pot or Dutch oven. Cook until crispy and done. Repeat until all the bacon is cooked.
Step 2. Cook the vegetables in bacon grease. Drain most of the grease and add the diced veggies. Cook until soft and tender.
Step 3. Add the potatoes, broth, and seasonings. Pour in the broth, all the seasonings, and diced potatoes and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are soft when poked with a fork.
BruCrew Tip: Use a potato masher or immersion blender to mash or puree some of the cooked potatoes. Make sure to leave some of the potatoes for a chunky soup.
Step 4. Stir in cheese. Shred a block of cheese and stir the cheese into the hot broth until everything is melted.
Step 5. Add bacon. Add about ⅔ of the cooked crispy bacon to the pot of soup. Reserve the rest for the topping.
Step 6. Make it creamy. Pour in the half and half and stir until combined. Garnish and serve.
Toppings for Potato Soup
To make a fully loaded bowl of soup, add one or more of these toppings to your bowl.
- Sour Cream
- Crispy Bacon
- Shredded Cheese
- Green Onions
- Steamed Broccoli
Storage Recommendations
In the Refrigerator - Keep leftover potato soup in an airtight container in the refrigerator for 4-5 days. I do not recommend freezing this soup.
To Reheat - Place in a pot a stovetop over low-medium heat until heated through. A single serving of soup can also be reheated in the microwave.
BruCrew Tip: The soup will thicken after refrigeration, so thin it out with additional broth when reheating.
Tips and Tricks
- Cut the potato cubes all in the same size, so they cook evenly. A ½" cube makes a great bite size.
- Use butter or olive oil to saute the veggies, if you do not want to use the bacon grease.
- Substitute chicken stock for the broth for a richer flavor and more nutrients.
- Mashing some of the potatoes helps to thicken the soup without using cornstarch or flour. It also adds more creaminess to the soup texture.
- Using freshly shredded cheese will give you the smoothest texture. The pre-packed cheese from the store has a coating on it that prevents it from melting as well.
- Turn off the heat before adding the half and half to prevent the soup from curdling.
- Taste test the soup along the way to see if it needs more seasonings or salt.
- Add chunks of ham, roasted corn, or broccoli to change it up.
- Serve the potato soup with a BLT salad and some homemade garlic bread.
Recipe FAQs
Yes, pre-cooked bacon will work fine in this soup. You will need to use 2 tablespoons olive oil to saute the veggies.
Russet potatoes will give the soup the best consistency. They are low in moisture, so they absorb broth making them easier to mash.
They also give the soup a creamier consistency without using flour or cornstarch. This is great for those with a gluten-intolerance or sensitivity.
My personal preference is to peel russet potatoes. You can leave the skins on red or gold potatoes for a more thick and rustic potato soup.
Chicken base is a highly concentrated flavoring of chicken and veggies. The paste has a thick consistency and can be found in the seasoning aisle. This is different from chicken broth, so you cannot substitute one for the other.
The potato soup will curdle if you add the half and half to the pot while it is still boiling. We recommend turning the heat off or removing it from the stove top before stirring the dairy in.
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Recipe
Loaded Baked Potato Soup
There is nothing like a warm bowl of Loaded Baked Potato Soup when it's cold outside. This potato soup recipe is easy to make and packed with the flavors of a classic baked potato. It's is sure to become a favorite.
Ingredients
- 1 pound raw bacon
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 cup matchstick carrots
- 4 pounds peeled, diced Russet potatoes
- 4 cups chicken broth
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 1 tablespoon chicken base
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 2 cups shredded cheddar cheese
- 1 ½ cups half and half
Instructions
- Cut the bacon into small ½" pieces. Add enough bacon to cover the bottom of a large pot or Dutch oven. Cook until crispy; remove to a paper towel-lined plate. Repeat until all the bacon has been cooked.
- Drain all but two tablespoons of bacon grease from the pot. Add the onion, celery, and carrots to the pot. Saute until the vegetables are tender.
- Add potatoes, chicken broth, salt, pepper, chicken base, garlic powder, and dried parsley. Stir to combine.
- Bring the mixture to a boil. Reduce heat and cover, leaving room for steam to escape. Simmer for about 45 minutes or until potatoes are fork-tender.
- Turn off the heat. Mash some of the potatoes with a potato masher or immersion blender, if desired.
- Add the cheese and stir until melted. Stir in ⅔ of the cooked bacon gently.
- Add half and half and stir to combine.
- Ladle into bowls and garnish with your favorite toppings, such as sour cream, green onions, extra bacon, and shredded cheese.
Notes
- Cut the potato cubes in the same size so they cook evenly. A ½" cube makes a great bite size.
- Use butter or olive oil to saute the veggies if you do not want to use the bacon grease.
- Substitute chicken stock for the broth for a richer flavor and more nutrients.
- Mashing some of the potatoes helps to thicken the soup without using cornstarch or flour. It also adds more creaminess to the soup texture.
- Using freshly shredded cheese will give you the smoothest texture. The pre-packed cheese from the store has a coating on it that prevents it from melting as well.
- Turn off the heat before adding the half and half to prevent the soup from curdling.
- Taste-test the soup along the way to see if it needs more seasonings or salt.
- Add chunks of ham, roasted corn, or broccoli to change it up.
- Serve the potato soup with a BLT salad and some homemade garlic bread.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 1357Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 55mgSodium: 1113mgCarbohydrates: 238gFiber: 26gSugar: 14gProtein: 41g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for creamy potato and bacon soup was first published February 2014. It was updated and republished February 2023.
Renee @ Awesome on $20
This soup sounds so good. I love the way you garnished it. And that bowl is so cute. Great styling!
Ashleigh Varn
While I was making this, OMG, the smell was fantastic! I actually added cheese (my daughters idea). It is the bomb! Thanks so much=)
Jocelyn Brubaker
Isn't it awesome? One of my fav soups right now...and cheese really does make it better 🙂
Heather {Woods of Bell Trees}
This looks absolutely delightful! I love potato soup!
Jocelyn Brubaker
Thanks Heather!!
Accidentally Wonderful
I'm home from work with strep, and this would feel so good on my throat!
Layla @ Brunch Time Baker
What a wonderful soup! It looks very nice and creamy. I sure would love to have a few bowls of this right now!
Jocelyn Brubaker
Thanks Layla!!
Jocelyn Brubaker
Thanks Kelly!! We got hit by more snow too. Ugh, when will it end??
Kelly
We got hit with another big snow storm right now too and a bowl of this comforting soup sounds perfect to warm up with. Hope you stay warm 🙂
Chels R.
This does look very comforting! We had a little bit of snow yesterday and instead of the Nachos we fixed, I should of made this!
Jocelyn Brubaker
Definitely try this on your next snowy day!! 🙂
Jenny Flake
This soup!!! I soooo need this today! Looks like the perfect comfort food! xo
Jocelyn Brubaker
Thanks Jenny!!
Taylor @ Food Faith Fitness
Even though I am in Florida and its 82 degrees (don't hate!) I still want to jump right up in that bowl of creamy goodness and slurp my way out!
P.s...LOVE that bowl!
Jocelyn Brubaker
Ahhh, I'm so jealous of your weather!! Please send some my way??
Erin | The Emerging Foodie
This looks amazing, Jocelyn! Such a perfect winter soup. Stay warm!
Jocelyn Brubaker
Thanks Erin!!
Laura @ Lauras Baking Talent
This soup looks absolutely delicious... but I think I can try it without any additional snow please 🙂
Jocelyn Brubaker
Thanks Laura!! 😉
Julie
We're supposed to get 10-14 inches of snow here tonight, so I think some soup may definitely be in order. This looks great!
Jocelyn Brubaker
Thanks Julie!!
Jocelyn (Grandbaby Cakes)
Now I am craving soup! Look what you did. Gosh it looks so delish!
Jocelyn Brubaker
Haha, thanks!! 🙂
Linda
Yummmm! And I just love your bowl. Is that a B pottery bowl in Blue Ridge Mts.?
Jocelyn Brubaker
It's actually from anthropologie! 🙂
Linda
how much half and half do you use
Jocelyn
I am so sorry about that. That should say cups. Thank you for letting me know there was a mistake in the recipe card. I hope you enjoy the soup!
Stephanie @ PlainChicken
I could totally go for a bowl of that soup for lunch today! Looks delicious! All the soups do.
Jocelyn Brubaker
Thanks Stephanie!!
Faith @ Pixie Dust Kitchen
Oooh I wish I could have a bowl of this soup right now! I love how quick and easy it is.
Jocelyn Brubaker
It's seriously awesome!! 🙂
Johlene
Oh wow I love this recipe!! Potatoes, bacon and cheese what more do you need.. simple, good old comfort food 🙂 🙂 xoxo
Jocelyn Brubaker
Thanks Johlene!!