Loaded Baked Potato Soup | Twisted Tastes
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Loaded Baked Potato Soup

A smooth, creamy soup with all your favorite baked potato flavors, including BACON! This is a great recipe to sneak in extra vegetables.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: potato soup
Servings: 12
Author: Holly McCarthy

Ingredients

  • 7 potatoes cut into 1" pieces
  • 10 cups chicken broth
  • 3 cups cheddar cheese shredded
  • 1 1/2 cups carrots chopped
  • 1 cup celery chopped
  • 1 cup half & half or milk
  • 1 tsp garlic powder
  • 1/2 cup sour cream
  • 1/2 cup red onion diced
  • 1/2 lb bacon or a small bag of bacon bits
  • 1/3 cup green onion sliced
  • 1/4 tsp black pepper
  • 2 1/2 salt
  • 2 tbsp bacon grease or olive oil if using bacon bits in a bag
  • 1/4 tsp cayenne pepper

Instructions

  • Wash, peel and cut the potatoes, carrots, onion, celery, and scallions. Set aside.
  • Chop the bacon into bits. Cook the bacon in a stock pot until crunchy.
  • Remove bacon and drippings from the pot leaving 2 tablespoons to remain. Save the bacon. Discard the excess drippings or save for another use.
  • Have the chicken broth ready. Into the bacon grease which remains in the stockpot, add the flour. Cook on medium/low heat for 1-2 minutes, stirring constantly with a whisk to eliminate lumps from forming. (Be careful, flour burns quickly).
  • Once the flour mixture is light golden brown, slowly whisk in the chicken broth.
  • Bring the mixture to a boil on medium/high heat.
  • Add the chopped carrots, potatoes, celery, and red onion. Boil for 15 minutes or until tender.
  • Using an infusion blender, blend the vegetables and chicken broth mixture until creamy. If an infusion blender is not available, allow to cool slightly and transfer the mixture into a regular blender, then transfer back to the pot once blended. (That’s currently what I do.)
  • Add the seasoning: salt, cayenne pepper, black pepper, garlic powder.
  • While still warm stir in the shredded cheese and reserved bacon. (Save a little bit to sprinkle on the top later).
  • Once slightly cooled, stir in the sour cream and half & half.
  • Serve with shredded cheese, bacon bits, and chopped scallions on top.