This hearty Loaded Baked Potato Soup tastes just like a baked potato, with all the fixin’s– Bacon, cheese, green onion and sour cream. It’s a hearty and comforting soup that is sure to please your family.
I have seen dozens of recipes for Loaded Baked Potato Soup, so I know that my recipe isn’t an entirely “original”. However, this recipe is my own take on this hearty and creamy soup– and it really does taste like a baked potato. Just ask my husband.
Most of October has brought our traditional Indian Summer hot weather. One day, we were blessed with brief rain showers (which we are in dire need of), and it seemed like just the right time to make soup. I plugged in my pressure cooker, to steam diced Russet potatoes in 5 minutes, while preparing the soup base of butter, flour, milk, and chicken broth. If you don’t own a pressure cooker, you can cook the diced potatoes on the stove in about 15-20 minutes.
The garnishes are exactly how I would “load up” the Ultimate Baked Potato– bacon, grated cheese, green onion and, of course, sour cream. What’s not to love?
I really didn’t plan on photographing the soup, as I was putting it all together. I was trying to speed up the process for dinner and didn’t think about setting up my camera. However, once I tasted the soup I had to write down how I made it, so I could make it again. Wow! That is one delicious soup! It only seemed right that I should share it with the Baked Potato Lovers of this world.
Winter is the time that my pressure cooker gets a workout. I love making hearty soups and stews, and this one will become a regular rotation. I know this isn’t a low-fat soup, but it certainly was hearty enough to satisfy the appetites of my men.
TASTING NOTES: I’m glad that I used chicken stock, instead of all water, for the soup. I think this boosted the flavor a lot more. Adding the sour cream to the soup, instead of as a garnish, gave it that perfect tang. Usually, I like to bake my One-Hour dinner rolls whenever I serve soup. This soup is so satisfying, that it didn’t seem necessary to serve it with bread. But next time– I just might spoil my family and make both!
In two days, I will have knee surgery and so I might become scarce. My surgeon says my recovery will be 4-6 weeks. UPDATE: Knee replacement is successful and I’m walking much better.
Loaded Baked Potato Soup
Ingredients
- 6 slices bacon cooked and divided as reserved garnish
- 5 russet potatoes peeled and cubed; (about 3 cups)
- 5 tablespoons unsalted butter
- 1 small clove garlic finely minced
- 6 green onions thinly sliced; divided by white and green parts
- 1/4 cup all-purpose flour
- 2 cups milk or more, as needed
- 1 cup chicken broth no salt added preferred
- 1 cup cheddar cheese shredded; divided with some for garnish
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper to taste
- Additional green onion cheese and bacon for garnish (Optional)
Instructions
- Evenly lay the bacon on a 2 to 3 ply paper toweled lined plate. Cover with a paper towel and microwave until cooked and crispy, about 6-8 minutes. (You can also do this in a skillet, and remove and blot the bacon on paper towels.)
- Coarsely cut the bacon. Finely chop 2-3 tablespoons for garnish. Set aside.
- If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid. If you are not using a pressure cooker, you will add potatoes to the soup in a later step.
- Melt butter in a large stockpot or Dutch oven over medium heat.Add green onion. until softened (2-3 minutes) Add garlic and stir for about 30 seconds.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and chicken broth and cook, whisking constantly, until slightly thickened, about 1 to 2 minutes. Stir in pressure cooked potatoes.
- If you did not use a pressure cooker for the potatoes, add them in at this time and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
- Stir in cheese, sour cream, chopped bacon, salt and pepper, to taste.
- If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with sliced green onion, shredded cheese and minced bacon, if desired.
Oooo, one of my favorite cool weather soups! Yours looks delicious.
I just happened to have all the ingredients for this and threw it together tonight. Delicious! My eldest had two servings and my 7 year old had at least three! We will definitely keep this in our rotation – it's fabulous. Thanks for sharing!
I just love it when I have all the ingredients to make a recipe that appeals to me! Thank you so much for your positive feedback. It's people like you who keep me motivated to share recipes. Thank you!
Lots of homemade bone broth will help heal that knee. Hope you've got lots in the freezer already so you don't have to cook during your recovery!
Debby,
First, best wishes for The Procedure and a quick recovery. *comfortable* mobility is important! I'm sure that you will do just *FINE*.
?Baked Potato Soup? We've got to be kidding here, but I've never met a potato that I did not like. Heck yes, I will try this.
soups with potato are not new, here. My favorite is milky clam chowder, but with ~2x the taters. Never flakkes or bits to thicken, but plenty of large chunks for substance. I think you have it right and, with a few modifications, this could be a great corn or clam chowder as well. It is a great place to begin almost any milk-based soup. Yes!!
Again, best wishes for your knee procedure (today?). I won't be long… I look forward to your return, when you are able/
-Craig
Dear "Other Craig",
You always make me smile. Thank you!
Your "internet" gal,
Debby
Looks delicious Debbie and I like the idea of using chicken stock rather than just water.
Best wishes for a speedy and painless recovery!
Question on the soup – I have a pressure cooker but it is not electric and some times I have a hard time translating your electric times. If I do not use the PC and put the potatoes into the rue as you have instructed, won't it burn the rue to have the potatoes cook in that? Do I need to add more water? That part is stumping me!
Thank you and again – good luck!
Dear Debbie,
I pray that you will have a quick recovery from your knee surgery. I love your blog and have enjoyed making many of your delicious recipes.
Best Wishes,
Martha
Elizabeth, the potatoes should be cooked ahead of time. As I mention, the traditional way would be in a pot of water until fork tender (15-20 minutes). Otherwise, I steamed mine on my electric P/C. On a stovetop, I'm not sure but I bet if you google pressure cooker potatoes stovetop, it would give you that answer. So to answer your question– no, don't add raw potatoes to the roux. Add cooked potatoes to the roux. Hope this helps.
We're having our first cold snap this weekend. Down to the 30s! This soup looks like the perfect thing for those cold nights. Looks delicious!! BTW, I hope your surgery is a total success and recuperation time is minimal. Sending lots of good thoughts your way!
Ack!! What happened to the recipe? This is one of our very favorite soups and I make it at least once a month. I think I can cobble it together, but I'd like to see it all the same.