Baked Potato Soup Recipe

This Loaded Baked Potato Soup is a warm and comforting soup that is quickly made in less than 30 minutes!

This quick and easy comfort food recipe comes from The I Heart Naptime Cookbook. I recently met Jamielyn, the author of this gorgeous cookbook and writer of the same titled blog – I Heart Naptime, and let me tell you guys, she is just a doll.

She’s a busy mom of three little ones, who understand the need for delicious dinners in a hurry. Can I get an Amen!?

As soon as you open this book you’ll be bookmarking each page and won’t know where to start.

She has a brilliant tip – microwave your potatoes to cut down on the cooking time. I quickly zapped my spuds in the microwave while I was cooking up some bacon on the stove top. Before I knew it, the soup was ready!

The only thing I did change about this recipe was that I left some of the potato skins on the potatoes. We love the texture of them and I liked how it gave the soup a little more depth.

But seriously guys, you need this book! It’s filled to the brim with not only 100 mouthwatering recipes, but also some super cute and totally do-able crafts to go along with them! I’m super excited about the possibility of these easy crafts making me look like a modern day Martha Stewart to all my friends.

Don’t hesitate. Buy this book now. Get it on your Christmas wish-list! Or better yet, buy one for someone that you love! You won’t regret it!

Loaded Baked Potato Soup

This creamy Loaded Baked Potato Soup recipe is ready in less than 30 minutes!

Prep: 10min

Total: 35min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 502 kcal, Sugar 6 g, Sodium 962 mg, Fat 34 g, Saturated Fat 19 g, Carbohydrate 31 g, Fiber 3 g, Protein 18 g, Cholesterol 90 mg, servingSize 1 serving

Ingredients:

• 4 potatoes (scrubbed)
• 8 bacon slices
• 4 tbsp unsalted butter
• 2 garlic cloves (minced)
• 1/4 cup yellow onion
• 1/3 cup all-purpose flour
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt (plus more to taste)
• 1/2 tsp garlic salt (plus more to taste)
• 1/2 tsp black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• fresh chives (for garnish)

Instruction:

1. Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
3. In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
4. If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

Baked Potato Soup

This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!

Prep: 10min

Total: 45min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 482 kcal, Carbohydrate 28 g, Protein 16 g, Fat 34 g, Saturated Fat 18 g, Cholesterol 89 mg, Sodium 968 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion
• 3 cloves garlic (minced)
• 2 Tablespoon butter
• ¼ cup flour
• 3 ½ cups Chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives (finely diced)

Instruction:

1. Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
2. Garnish with chives and bacon, serve!

Slow Cooker Loaded Baked Potato Soup

Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Prep: 20min

Total: 380min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 323 kcal, Carbohydrate 6 g, Protein 7 g, Fat 31 g, Saturated Fat 19 g, Trans Fat 0.2 g, Cholesterol 93 mg, Sodium 525 mg, Fiber 0.1 g, Sugar 2 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 4 cups potatoes (about 3-4 large russet potatoes peeled and diced)
• 1 small onion (chopped)
• 3 cups chicken broth
• 4 tablespoons butter
• 1/4 cup flour
• 1/4 cup sour cream
• 1 1/2 cup heavy cream (half and half will also work)
• salt and pepper (to taste)
• bacon (cooked and crumbled)
• 1 1/2 cups cheddar cheese
• green onions

Instruction:

1. Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
2. About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
3. Serve with toppings, or you can also stir them all into the soup. Enjoy!

Loaded Potato Soup

A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.

Prep: 40min

Total: 40min

Yield: 15

Serving Size: 1 Serving

Nutrition Facts: calories 362 , Carbohydrate 20 g, Fat 2 1/2 , Fiber 1 g, Protein 13 g, Saturated Fat 14 g, servingSize 1 Serving, Sodium 863 mg

Ingredients:

• 1 package (12 oz) bacon
• 1 1/2 cups chopped onion
• 6 cups Progresso™ chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 cup butter
• 3/4 cup Gold Medal™ all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
• 3/4 cup sliced green onions

Instruction:

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Amazing Potato Soup Recipe

FAQ

What is baked potato soup made of?

Can you use baking potatoes for soup?

How do you keep potatoes from turning to mush in soup?

Does Paula Deen have a potato soup recipe?

1. 6 slices thick-cut bacon, chopped.
2. 1 medium yellow onion, chopped.
3. 3 tablespoons all-purpose flour.
4. 2 (32-ounce) containers chicken broth.
5. 1 teaspoon kosher salt.
6. ½ teaspoon ground black pepper.
7. 4 pounds russet potatoes, peeled and chopped.
8. 1 cup heavy whipping cream.