Loaded Baked Potato Soup

 Easy Potato Soup Recipe 

This hearty soup tastes just like a loaded baked potato! 

Top with crispy bacon, grated cheese, spring onions, snipped chives and a dollop of sour cream for the full experience. 😋

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Do you have to use baked potatoes?

I suppose you could use plain boiled potatoes (or cook them in the microwave). But your finished soup won't have that delicious baked potato taste. 😐

Let's find out how to make fully loaded baked potato soup 😉

You can find the full recipe in the printable recipe card below.

Start by baking 4 large potatoes. Maris Piper or Russet are best for making this and jacket potatoes.

While waiting for the potatoes, cook the bacon until it's nice and crisp. Don't wash the pan!

Once cooked, remove the potatoes from the oven.

When cool enough to handle, slice each potato into 4 wedges and leave to cool completely.

Scoop the potato from the skin into a large bowl and roughly mash then set aside. Keep the potato skins and set aside if you intend to bake them again, see recipe card.

Add butter to the frying pan you used to cook the bacon and melt over low-medium heat.

Cook the onion for 10 minutes, or until soft. Then add the garlic and cook for a further minute or so. Don’t let the garlic burn, or it will taste bitter. 😨

Add the potatoes, milk and just 300ml of the stock (keep the rest). Bring to the boil, reduce the heat and simmer for 30 minutes.

Using a stick blender or a liquidiser, purée until smooth.

Return the mixture to the pan, stir in the cream, and heat gently. Taste and add salt and pepper to your liking. Thin with the remaining stock if needed.

Turn the heat off and stir in the cheddar.

Garnish each with cheese, spring onions, snipped chives, crispy bacon and a dollop of sour cream.

Storage

Store any leftovers of this soup in a suitable airtight food storage container for 3 days in the fridge.

When reheating this creamy baked potato soup, do it on low heat, stirring often.

You may need to add a little more milk as potatoes the longer the soup sits, the more it will thicken up because potatoes continue to release starch.

This soup is okay frozen, but freezing potato soups can make them a little grainy when reheated.

With that said, it'll still taste good. Use one of those soup freezer bags and freeze for up to 3 months.

What do we need to make this?

• You will need a stick blender

• large frying pan (or a large deep saucepan)

• wooden spoon 

• cheap mixing bowl

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

loaded baked potato soup, baked potato soup recipe, easy potato soup,

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International

Yield: 4

Author: Jan Bennett

Loaded Baked Potato Soup

Fully loaded potato soup made with baked potatoes. Easy, fun and delicious!

Prep time: 5 MinCook time: 1 H & 40 MTotal time: 1 H & 45 M

Ingredients

• 4 large baking potatoes (Maris piper or russets) approx.1.6kg
• 8 rashers (slices) of smoked streaky bacon
• 20g unsalted butter
• 1 medium-sized brown onion - peeled and diced
• 1 fat clove of garlic - peeled and minced
• 500ml of chicken stock - 2 Knorr stock cubes diluted in 500ml boiling water (OXO cubes are too salty)
• 180ml double (heavy) cream
• 300ml full fat (whole) milk
• 100g grated matured cheese (plus a little more to serve)
• sea salt and white pepper to taste

To serve

• cooked crispy bacon
• matured cheddar (sharp) cheese - grated (I used a mix with red Leicester cheese)
• a few spring (green) onions - sliced
• freshly snipped chives
• sour (soured) cream

Instructions

Preheat the oven to 180ºC/360°F/Gas 4.

1. Wash and dry the potatoes, then prick each with a fork. Coat with a drizzle of oil and a pinch of sea salt.
2. Put directly onto the rack in the middle of the oven and cook for about 1 hour 15 to 1 hour 30 minutes. The exact time depends on the size of your potatoes. To check, insert a sharp knife into each potato, or give them a quick squeeze, bearing in mind they’ll be hot: the potato should give under your fingers.
3. Remove the potatoes from the oven. When cool enough to handle, slice each potato into 4 wedges and leave to cool completely.
4. Scoop the potato from the skin into a large bowl and set aside. *Keep the potato skins and set aside if you intend to bake them again - see below.
5. In a large frying pan, fry the bacon until crispy. Then remove it, put it on a kitchen paper towel, and set aside. Leave the fat in the pan - don’t wash it!
6. Add the butter to the pan you used to cook the bacon and melt over low-medium heat. Cook the onion for 10 minutes, or until soft. Then add the garlic and cook for a further minute or so. Don’t let the garlic burn, or it will taste bitter.
7. Put the potatoes into a large bowl and roughly mash. Add the potatoes to the frying pan with the milk and just 300ml of the stock (keep the rest). Bring to the boil, reduce the heat and simmer for 30 minutes.
8. Using a stick blender or a liquidiser, purée until smooth. Be careful not to blend too much or the potatoes will go gloopy.
9. Return the mixture to the pan, stir in the cream, and heat gently. Taste and add salt and pepper to your liking. Thin with the remaining stock if needed - I only used 300ml as it was enough.
10. Turn the heat off and stir in the cheddar.
11. Serve in portions. Garnish each with cheese, spring onions, snipped chives, and crispy bacon. You can also add a dollop of sour cream. Oh, and don’t forget the crispy potato skins (if making) for the full-loaded experience!

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