Loaded Baked Potato Soup

(1 vote)
2 Comments
4 minutes
October 3, 2022
Carole JonesJump to Recipe

Loaded Baked Potato Soup is an easy dinner idea when the evenings are getting cooler and you just need something super yummy to curl up with for supper.  This potato soup recipe uses yukon gold potatoes which are naturally creamy and rich, making for a fabulous finished product.  I love my potato soup with bacon, cheese, sour cream and chives.  You will never guess what I use to cook my potatoes in….

Loaded Baked Potato Soup recipe

Our family has a birthday tradition of picking whatever you want for dinner.  No rules or questions asked.  Over the years, I have prepared some pretty crazy and unhealthy meals but it’s a birthday and all judgement goes out the door.  Usually, my kids want a batch of french bread to go with whatever else they have picked such as pizza, scones, nachos, stuffed potato skins, french fries, lasagna and corn.  My scrapbooks are filled with pictures of the birthday child and their crazy dinner spread before them so they can look back one day and remember all their favorite foods.

Loaded Baked Potato Soup recipe
This birthday tradition was carried forward from my own mom when I was growing up.  We always got to pick our favorite main dish and the type of cake we wanted.  My mom had it pretty easy with me because every year I picked loaded baked potato soup.  I don’t know what it is about this easy potato soup, but I just love it loaded with tons of pepper and to eat it from the edges of the bowl where it has slightly cooled off.  Every time I eat it, it takes me back to the kitchen in our Kirtland, Ohio home.  Isn’t that one of the best effects of food?  Taste can always take you back in your memories and put a smile on your face!
Loaded Baked Potato Soup recipe
Loaded Baked Potato Soup recipe

So, what makes this potato soup recipe any different than the millions of others you can find online?  I will tell you easily two things.  #1 – I only use Yukon gold potatoes because they are naturally creamy and buttery, which obviously lends itself perfectly for a soup.  #2 – I cook my potatoes in chicken stock so that they soak up all that amazing flavor which equals a fab end result.  Can two simple things really make one recipe that much better than another….you better believe it my friend!

When it comes time to blend my soup, I actually use two different tools and let me explain why.  I first start with my trusty mashed potato masher and get most of the potatoes reduced a bit.  Then, I switch to my favorite immersion blender to smooth it all out.  Now, this two step process is important because if you just go full throttle with the blender, the starches in the potatoes will get worked too much and you will end up with a pasty, glue like texture.  So take a few extra minutes with that potato masher first, then finish it off with the hand blender.

https://youtu.be/Oe-zSRKNLRw
Watch my short video and see it all come together!

Loaded Baked Potato Soup Video

Creamy Chicken and Wild Rice Soup

Before you go, be sure to jump over and grab my killer Creamy Chicken and Wild Rice Soup recipe as well.  Now you will really be ready for those dinners on a cold winter night!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaded Baked Potato Soup recipe

Baked Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

An easy weeknight dinner recipe that tastes just like a loaded baked potato!  I love this hearty soup topped with bacon, sour cream and chives!

Ingredients

Scale
  • 5 lbs Yukon gold potatoes, peeled and diced
  • 6 C chicken stock
  • 1/4 C low-fat sour cream
  • 1 C skim milk
  • 1/3 C cream
  • salt and pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • cheddar cheese, grated
  • bacon, crumbled
  • green onion, chopped

Instructions

  1. Boil the potatoes in the chicken broth until very soft and falling apart.  Mash the potatoes in the broth until smooth (I use an immersion blender).  Add the sour cream, milk and cream and mix.  Add any additional milk to make a smooth soup consistency.  The seasonings can be changed to your own taste, but you will need a lot of fresh ground black pepper.  Serve with the cheese, bacon and green onion sprinkled on top.
  • Author: Carole Jones

Nutrition

  • Serving Size: 1/11th
  • Calories: 311
  • Sugar: 2g
  • Sodium: 448mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 26mg
 **My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

2 comments

Wanda
2 years ago

Whole family LOVED it! Will definitely be making again. My daughter actually said it is one of her favourites ❤️

Carole
2 years ago

Thank you Wanda for coming back and leaving your review! It helps so much 🙂

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes