Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup is exactly what we all need simmering away on the stove right now. It's the right thing to do! During these colder months I feel like Tomato Soup, Broccoli Cheddar Soup, Grilled Cheese, and Mac and Cheese get all the love when it comes to the feel good comfort food. Well there is a new dish in town and its ready to be added to the rotation when you are looking for that hearty dish to warm you up after a long cold winters day!

Why I love this recipe

Are you looking for a fun and easy soup recipe that the whole family will love? Well, look no further than this Fully Loaded Baked Potato Soup! It's super easy to make and is perfect for a family dinner or as part of your holiday feast. Plus, it's perfect for warming up on a cold day. So, what are you waiting for? Give this soup a try today!

We're really weird people here in LA. We don't handle the cold well. Driving down the street these days, no joke every single person is bundled up in leggings, jackets, vests, scarves and Ugg boots. It was ah-mazing and hysterical and embarrassing all at the same time. I'll be the first to admit that I'm a wimp when it comes to cooler temps, but there's a really delicious solution to that... Fully Loaded Baked Potato Soup!

It's a thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. Crumbled crispy bacon, shredded cheddar cheese, finely sliced scallions, FRIED POTATO SKINS, I mean... what more in life could you ask for? It's everything you'll find in a baked potato but in soup form. I'm into it and you should be too!! Bonus: the base of this soup freezes really well and you could make a double batch for the upcoming winter months!

Ingredients

• Russet Potatoes
• Bacon
• Butter
• Yellow Onion
• Garlic
• All-Purpose Flour
• Chicken Stock
• Salt & Pepper
• Olive Oil
• Sour Cream
• Shredded Cheddar Cheese
• Scallions

*For the full list of ingredients and directions see the recipe card below

How to Make Baked Potato Soup

Step 1: After baking the potatoes scoop out and roughly chop the white insides and set aside. Tear the potato skins and set aside.

Step 2: Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized.

Step 3: Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes.

Step 4: While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps.

Step 5: After adding the insides of the diced baked potato, add the crumbled bacon, cheddar cheese, scallions and sour cream into the pot of soup.

Step 6: Stir well and continue to cook over low heat until the cheese is melted. Serve with bacon, cheese, scallions and crispy potato skins.

Tips and Tricks

This is one of my all time favorite comforting soups. It's warm and comforting and it is LOADED with flavor. A few important things to keep in mind...

• Make sure to pierce the potatoes with a fork or knife so they bake more evenly and quickly. You can bake the potatoes a day or two ahead of time if you want to do a little prep work ahead.
• If you want to make this vegetarian, you can use veggie stock and skip the bacon! Still equally as luscious and decadent.
• You can always add more stock and thin it out. So no need to go crazy on adding the stock in the first place. Add a little bit at a time and continue to add more until you've reached your desired thickness.

FAQs

Similar Recipes

Fully Loaded Baked Potato Soup

Author: Gaby Dalkin

4.9 from 33 votes

Imagine a Fully Loaded Baked Potato but in soup... it's perfection!

Print Recipe Pin Recipe Review Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine American

Servings 8 people

Equipment

• ▢
  4-Quart Pot with Lid
• ▢
  7" Vegetable Knife
• ▢
  Boos Block Walnut Cutting Board
• ▢
  All-Clad Stainless Steel 12-Inch Fry Pan with Lid
• ▢
  Stainless Steel Slotted Spoon
• ▢
  Maldon Flaky Sea Salt

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
• ▢ 8 slices bacon
• ▢ 6 tablespoons butter
• ▢ 1 yellow onion finely chopped
• ▢ 4 cloves garlic roughly chopped
• ▢ ⅓ cups all purpose flour
• ▢ 4 cups chicken stock
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoons freshly cracked black pepper
• ▢ 2 tablespoons olive oil
• ▢ ½ cup sour cream

Toppings:

• ▢ Freshly shredded cheddar cheese
• ▢ Sliced scallions
• ▢ Sour Cream
• ▢ Bacon

Instructions

 

• Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
• Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
• In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
• Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
• In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
• Add ½ of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
• Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.

Notes

Yes - fry up those potato skins! No waste, and delicious meals.

Nutrition Information

Calories: 461kcal | Carbohydrates: 48g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 694mg | Potassium: 1122mg | Fiber: 5g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!