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loaded baked potato soup

Loaded Baked Potato Soup

Indulge in creamy potato soup with bacon, cheese, and green onions. Discover the ultimate loaded baked potato soup recipe.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 8 Servings
Calories 450 kcal

Equipment

  • dutch oven or large stock pot

Ingredients
 

  • 1 lb Bacon
  • 2 tbsp Butter
  • 1 cup Yellow onion, diced
  • 5 cloves Garlic
  • 1/4 cup Flour
  • 2 cups Chicken broth
  • 4 Russet potatoes, diced
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 2 sprigs Rosemary
  • 2 cups Half and half
  • 1 cup Milk
  • Green onions, chopped
  • Cheddar cheese, freshly shredded.
  • Sour cream

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place bacon on a foil lined sheet pan. Cook in preheated oven for 20 minutes or until bacon is crisp. Cool cooked bacon strips on a paper towel lined plate and set aside.
  • Heat the butter in dutch oven over medium heat.
  • Once the butter is melted, add onions and and garlic. Sauté until translucent.
  • Mix in the flour and cook for 3 minutes, continuously stirring.
  • Slowly pour chicken broth into the dutch oven and continue to stir.
  • Add the potatoes, rosemary, salt and pepper.
  • Stir in half and half and milk.
  • Cover and simmer for 25 minutes, or until soup base is thickened and potatoes are cooked through. Stir frequently to prevent potatoes from sticking to bottom of the dutch oven.
  • When ready to serve, add half the bacon to the pot and mix in. Ladle soup into bowl and top with shredded cheddar, bacon, sour cream, and green onions.

Nutrition

Serving: 1cupCalories: 450kcal
Keyword creamy
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