Why I Love This Potato Soup
When cold weather arrives, few things are as comforting as a warm bowl of soup. This loaded baked potato soup delivers the cozy texture and bold flavor you want without taking all afternoon. Many potato soups can feel bland, but this version builds flavor from the start: crisp bacon renders fat that sautés the aromatics, and a simple roux lends a silky, satisfying thickness.
Potatoes simmer with onion, celery, garlic, and fresh thyme so every spoonful tastes of tender potato and savory aromatics. Half the potatoes are puréed to create a creamy base while still leaving chunks for texture. The final additions of heavy cream, cheddar, and a sprinkle of bacon finish the dish, making it a perfect, customizable meal for chilly nights.
How to Make This Loaded Baked Potato Soup
- Potatoes provide body and flavor—pick russet, gold, or another good baking potato.
- Bacon contributes a smoky, savory note that echoes a loaded baked potato.
- Heavy cream enriches the soup for a silky finish.
- Cheddar cheese melts into the soup and can also be used as a garnish.
The full ingredient amounts are in the recipe card below.
How to Make Loaded Baked Potato Soup
Step 1: Cook the bacon – Slice bacon into small pieces. Add the bacon to a cold stockpot and set over medium heat. Cook until crisp, about 8–10 minutes. Remove the bacon and drain on paper towels, saving the rendered fat in the pot.
Step 2: Prepare the aromatics – Dice the onion and celery. With 3 tablespoons of bacon fat (or butter if needed) in the pot, sauté the onion and celery with salt until the onion is soft, 4–6 minutes. Add minced garlic and cook 30–60 seconds. Stir in the flour and cook briefly until it clings to the vegetables, about 1 minute, then gradually whisk in chicken stock and bring to a simmer.
Step 3: Prepare the potatoes – Peel and dice potatoes into bite-sized pieces. Add potatoes and fresh thyme to the simmering stock. Bring to a boil, then reduce to a covered simmer and cook until tender, about 20–25 minutes. Remove roughly half the potatoes with some cooking liquid and purée until smooth with an immersion or stand blender. Return the purée to the pot and discard the thyme sprigs.
Step 4: Add the finishing touches – Stir in heavy cream, half the cheddar, and half the cooked bacon. Season with freshly ground black pepper and heat until the cheese melts and the soup is warmed through, 4–6 minutes. Garnish with the remaining bacon, extra cheese, and chopped parsley or celery leaves. Offer sour cream or additional toppings at the table for personalization.
Recipe Tips
- Start bacon in a cold pan so the fat renders more efficiently.
- If you don’t have enough bacon fat, add butter so you have about 3 tablespoons of fat to sauté the vegetables.
- Save celery leaves for garnish—they add fresh flavor.
- Add garlic at the end of the sauté to avoid burning, which can make the soup bitter.
Frequently Asked Questions
Yes. Omit the bacon and sauté the vegetables in butter or oil. Add smoked paprika or a splash of liquid smoke to replicate a smoky note.
Russet or Yukon Gold are great choices because they break down slightly when cooked and provide a creamy texture.
Peeling is optional. Leaving skins on adds nutrients and texture but will darken the soup’s color once blended.
Store leftovers in an airtight container in the refrigerator for 5–7 days.
More Soup Recipes
- Roasted tomato soup
- Slow cooker squash soup
- Beef and barley soup
- Roasted carrot soup
- Easy taco soup
- Ham and potato chowder
- Turkey quinoa chili
- Tomato tortellini soup
- Slow cooker chili
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Loaded Baked Potato Soup
Ingredients
- 7 slices bacon diced
- 1 medium onion diced
- 2 stalks celery diced
- 1 tsp kosher salt
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 2 ½ lb potatoes peeled and diced
- 2 sprigs fresh thyme
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¾ tsp freshly ground black pepper
Instructions
- Add sliced bacon to a cold 8-quart stockpot. Cook over medium heat until browned and crisp, 8–10 minutes. Remove bacon and drain on paper towels. Measure the fat left in the pot and return 3 tablespoons to the pot, adding butter if needed to reach 3 tablespoons.
- Heat the bacon fat or butter over medium and add diced onion, celery, and kosher salt. Sauté until the onion is translucent, 4–6 minutes. Add minced garlic and cook 1 minute. Stir in the flour and cook 1 minute. Slowly whisk in the chicken stock until smooth. Add peeled, diced potatoes and thyme. Bring to a boil, then reduce to a simmer, cover, and cook until potatoes are tender, 20–25 minutes.
- Remove about half the potatoes with some cooking liquid and blend until smooth using an immersion or canister blender. Return the purée to the pot. Stir in heavy cream, shredded cheddar, and cooked bacon. Heat until the cheese melts and the soup is warmed through, 4–6 minutes. Season with black pepper and garnish as desired.
Video
Notes
If you need more fat to sauté, add butter so you have about 3 tablespoons total.
Save celery leaves for garnish to boost fresh flavor.
Add garlic toward the end of the sauté to prevent burning and bitterness.
Nutrition
Calories: 566 kcal
Nutrition information is automatically calculated and should be used as an approximation.
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